ISE Wardlaw's Perspectives in Nutrition: A Functional Approach
McGraw-Hill Education (Verlag)
978-1-260-09249-3 (ISBN)
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The author team has taken a garden-fresh approach to revising this highly regarded text. Every paragraph has been scrutinized to ensure that students are exposed to scientific content and concepts that are explained accurately and precisely, and in high-interest fashion that will draw students into their first study of nutrition science. Students will benefit from a carefully crafted text that brings them up-to-date scientific thinking and research blended with dynamic activities that will allow them to apply their knowledge to their own lives and future careers.
Instructors will have the ability to assign auto-graded coursework and tutorials in Connect®, which are assessed against Learning Outcomes. The textbook content also serves as the basis for an adaptive, diagnostic reading experience for students, SmartBook® which will help them acquire mastery and improved grades
Carol Byrd-Bredbenner earned her doctorate from Pennsylvania State University. She is Distinguished Professor in the Nutritional Sciences Department at Rutgers University, and she teaches a range of nutrition courses. Her research interests include investigating environmental factors that affect dietary choices and health outcomes. Dr. Byrd-Bredbenner has authored numerous nutrition texts, journal articles, and computer software packages. She has received teaching awards from the American Dietetic Association (now the Academy of Nutrition and Dietetics), Society for Nutrition Education, and US Department of Agriculture. She was the recipient of the American Dietetic Associations Anita Owen Award for Innovative Nutrition Education Programs. She also was a Fellow of the United Nations, World Health Organization at the WHO Collaborating Center for Nutrition Education. She enjoys exploring food and culinary customs, traveling, diving, and gardening. Gaile L. Moe earned her doctorate in Nutritional Sciences at the University of Washington. She is a registered dietitian who has worked in clinical nutrition, research, and management, as well as dietetics education. She previously directed the Didactic Program in Dietetics at Seattle Pacific University and now serves as the Director of General Education. She has published in peer-reviewed journals in the areas of nutrition and cancer and media reporting of nutrition research. She enjoys swimming, cycling, walking, and hiking, along with learning about culinary traditions, food, and food policy. He obtained his doctorate in Nutrition and Chemical disiologicaen at the University of California-Davis. At the present time he is Associate Professor at San DiegoState University (SDSU), Where he teaches introduction to nutrition, and clinical nutrition, to students of undergraduate and post graduate degrees in the School of Exercise and Nutritional Science in the Global Health Program in the School of Public Health at San Diego State University(SDSU). His research and publications in magazines focus on the assessment of riesgonutricional in athletes older and people with chronic disease. Before his tenure at the University Dr. Beshgetoor worked as the and as a clinical dietitian. He is an active member of the American Society of Nutrition(ASN). Enjoys the music, hiking, biking, hiking on the beach, windsurfing, as well as spend time with family, friends, Taz and Toby. Jacqueline R. Berning earned her doctorate in Nutrition from Colorado State University. She is Professor and Chair of the Health Science Department at the University of Colorado at Colorado Springs (UCCS), where she has won numerous teaching awards. Dr. Berning is published in the area of sports dietetics and has been the sport dietitian for the Denver Broncos, Cleveland Indians, and Colorado Rockies. Currently, she is the sport dietitian for UCCS athletics and US Lacrosse. She is active in the Academy of Nutrition and Dietetics, where she served as Chair of the Program Planning Committee for FNCE and is currently Chair of the Appeals Committee. In 2014, Dr. Berning was awarded the Mary Abbot Hess Award for Culinary Events. Additionally, she served 6 years as an ADA spokesperson and is former Chair of the Sports, Cardiovascular, and Wellness Nutritionists dietetics practice group. She enjoys walking, hiking, and gardening. Danita Sazon Kelley earned her doctorate in Nutritional Sciences from the University of Kentucky. She serves as Associate Dean of the College of Health and Human Services and is Professor in the Family and Consumer Sciences Department at Western Kentucky University. Previously, Dr. Kelley was Director of the Didactic Program in Dietetics at Western Kentucky University. She is a Past President of the Board of Directors for the Kentucky Academy of Nutrition and Dietetics. Her scholarly work has focused on healthy eating of adolescents, communication skills of dietetic students, histaminergic activity and regulation of food intake, and dietary restriction effects on the antioxidant defense system. She has received numerous awards for teaching, and she enjoys singing, walking her dog, cheering for her family in water-ski competitions, and watching her children participate in athletic and musical endeavors.
Part 1 Nutrition FundamentalsChapter: 1 The Science of NutritionChapter: 2 Tools of a Healthy DietChapter: 3 The Food SupplyChapter: 4 Human Digestion and AbsorptionPart 2 Energy-Yielding Nutrients and AlcoholChapter: 5 CarbohydratesChapter: 6 LipidsChapter: 7 ProteinChapter: 8 AlcoholPart 3 Metabolism and Energy BalanceChapter: 9 Energy MetabolismChapter: 10 Energy Balance, Weight Control, and Eating DisordersChapter: 11 Nutrition, Exercise, and SportsPart 4 Vitamins and MineralsChapter: 12 Micronutrients: Vitamins and Minerals Chapter: 13 Micronutrients in Energy and Amino Acid Metabolism Chapter: 14 Fluid Balance and Blood HealthChapter: 15 Bone Health and Body Defense SystemsPart 5 Nutrition Applications in the Life CycleChapter: 16 Nutritional Aspects of Pregnancy and BreastfeedingChapter: 17 Nutrition during the Growing YearsChapter: 18 Nutrition during the Adult YearsAppendixesA Human Physiology: A Tool for Understanding NutritionB Chemistry: A Tool for Understanding NutritionC Detailed Descriptions of Glycolysis, Citric Acid Cycle, Electron Transport Chain, Classes of Eicosanoids, and Homocysteine MetabolismD Dietary Advice for CanadiansE The Food Lists for Diabetes: A Helpful Menu Planning ToolF Fatty Acids, Including Omega-3 Fatty Acides, in FoodsG Metropolitan Life Insurance Company Height-Weight Table and Determination of Frame SizeH English-Metric Conversions and Nutrition CalculationsI Caffeine Content of Beverages, Foods, and Over-the-Counter DrugsJ Dietary Reference Intakes (DRI)K CDC Growth ChartsL Sources of Nutrition InformationM Dietary Intake and Energy Expenditure AssessmentN Food Composition Table
| Erscheinungsdatum | 24.07.2018 |
|---|---|
| Verlagsort | OH |
| Sprache | englisch |
| Maße | 224 x 274 mm |
| Gewicht | 1808 g |
| Themenwelt | Wirtschaft ► Volkswirtschaftslehre |
| ISBN-10 | 1-260-09249-6 / 1260092496 |
| ISBN-13 | 978-1-260-09249-3 / 9781260092493 |
| Zustand | Neuware |
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