Nutritional lowest Sciences: From Fundamentals to Food (with Table of Food outlet sale Composition Booklet) online sale

Nutritional lowest Sciences: From Fundamentals to Food (with Table of Food outlet sale Composition Booklet) online sale

Nutritional lowest Sciences: From Fundamentals to Food (with Table of Food outlet sale Composition Booklet) online sale
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Product Description

Crystal Clear Science + Compelling Applications = A Balanced Program for Teaching and Learning In a concise format, NUTRITIONAL SCIENCES: FROM FUNDAMENTALS TO FOOD, 3/e clearly explains the scientific principles underlying nutrition while incorporating applications to promote a complete understanding of core concepts. This integrated approach provides a strong science foundation in a context relevant to students'' daily lives and their careers. Supported by an impressive visual design, engaging case studies and interactive digital resources, NUTRITIONAL SCIENCES offers a unique, balanced program for teaching and learning.

About the Author

Dr. Michelle "Shelley" McGuire is Director of and Professor of Nutrition in the Margaret Ritchie School of Family and Consumer Sciences at the University of Idaho. A maternal/infant nutritionist, Shelley�s research focuses on understanding factors influencing human milk composition and how breastfeeding impacts both maternal and infant health. Internationally recognized for her interdisciplinary team-science approach and attention to detail, Shelley and her team have conducted research around the globe to study milk composition and factors associated with its variation. During the COVID-19 epidemic, she headed a team that studied the impact of maternal infection on milk composition - including the presence/absence of the SARS-CoV-2 virus. Her findings informed international guidance for breastfeeding women and their families during this challenging time. Dr. McGuire�s research has been funded by a variety of public and private entities including the National Institutes of Health, National Science Foundation, U.S. Department of Agriculture, and the Bill and Melinda Gates Foundation. A recipient of the American Society for Nutrition�s Excellence in Nutrition Education award, Dr. McGuire has been teaching basic nutrition for decades and has a strong appreciation of the course, its goals and objectives, and the broad variance of student needs. This experience coupled with her strong writing and research background has helped her create an exceptionally up-to-date and refreshing text for the introductory nutrition course.

Dr. Kathy Beerman is a faculty member and Professor of Nutrition in the School of Biological Sciences at Washington State University. She is the author of several published articles assessing the impact of bioactive components in soy (isoflavones) on health parameters in menopausal women. More recently, she has been studying the prevalence of iron deficiency anemia in rural, impoverished regions of Guatemala, and the efficacy of a novel approach to improving iron status in these regions. Dr. Beerman teaches the 300-level nutrition course for health-related majors (Nutrition, Health, and Disease), as well as courses related to women''s health (Biology of Women). She also teaches a course in teaching methodology (Teaching Methods in Higher Education) for graduate students. Since joining the faculty at Washington State University in 1989, she has taught more than 14,000 students and has been the recipient of several college and university teaching awards. In 2017, Dr. Beerman received the Outstanding Achievement Award in International Activities for her work in Guatemala and in 2018 was awarded the President�s Award for Leadership. Dr. Beerman''s years of teaching experience, combined with her wide knowledge base in human nutrition and educational pedagogy, has helped create this innovative introductory nutrition text.

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4.4 out of 54.4 out of 5
110 global ratings

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Top reviews from the United States

Amazon Customer
5.0 out of 5 starsVerified Purchase
Excellent, excellent resource.
Reviewed in the United States on October 18, 2019
What a fantastic resource! It was actually recommended by my nutritionist.
Helpful
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Kelly R.
5.0 out of 5 starsVerified Purchase
Good Book
Reviewed in the United States on August 21, 2013
Nice presentation of information; easy to understand and apply. Lots of colorful diagrams and pictures. Love the tear out chapter quizzes in the back (caution if you buy the book used,they might have been ripped out). I did find one error in the quizzes: Chapter 12,... See more
Nice presentation of information; easy to understand and apply. Lots of colorful diagrams and pictures. Love the tear out chapter quizzes in the back (caution if you buy the book used,they might have been ripped out). I did find one error in the quizzes: Chapter 12, question 9-the answer should be "b" and the key has "d". Other than that-love it!
3 people found this helpful
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TKAJB
4.0 out of 5 starsVerified Purchase
As described
Reviewed in the United States on September 5, 2019
As described
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Jim
4.0 out of 5 starsVerified Purchase
Informative, organized textbook
Reviewed in the United States on July 24, 2013
I bought this for a class. The text is well organized and detailed. The book breaks down the details of nutrition making it easy to understand and building from one chapter to the next. I came away from the class with a much better understanding of how I should eat in order... See more
I bought this for a class. The text is well organized and detailed. The book breaks down the details of nutrition making it easy to understand and building from one chapter to the next. I came away from the class with a much better understanding of how I should eat in order to be healthy, how my body uses food and how it reacts to food.
Helpful
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Amazon Customer
5.0 out of 5 starsVerified Purchase
Awesome Book
Reviewed in the United States on December 11, 2016
I really liked this book. I read 435 pages of it and the class was really fun at wazzu :)
2 people found this helpful
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M. Henry
5.0 out of 5 starsVerified Purchase
Nutrirional Sciences
Reviewed in the United States on July 23, 2015
I purchased this book as part of my doctoral program. It is excellent. Many side articles that are practical. Lots of pix''. Very well presented.
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L. A. Kock
5.0 out of 5 starsVerified Purchase
Five Stars
Reviewed in the United States on October 11, 2016
Book arrived in excellent shape as promised.
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Margie
3.0 out of 5 starsVerified Purchase
The book arrived in good condition but the Table of Food Composition booklet was ...
Reviewed in the United States on April 16, 2018
The book arrived in good condition but the Table of Food Composition booklet was missing, even though it''s listed as being included on the item title.
One person found this helpful
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ONGC A/C ASHUTOSH KUMAR 134389
5.0 out of 5 starsVerified Purchase
AWESOME
Reviewed in India on September 8, 2019
Fantastic, if you want to learn basics of nutritional sciences, go for it.
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Pages with related products.

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This includes all your courses on faculty-assigned Cengage online platforms like MindTap, WebAssign, SAM, CengageNOWv2 and OWLv2.


All For Only One Price Per Semester

No matter how many Cengage access codes you need or online textbooks and study tools you use, the price of Cengage Unlimited stays the same.

With Cengage Unlimited you’ll get:

  • All your Cengage access codes for platforms like MindTap, WebAssign, CengageNowv2, SAM, and OWLv2
  • Access to the online version of your textbook + our full library
  • New study tools including online homework, flashcards, test prep and study guides
  • A career center where you can boost your job skills and explore career options
  • A lower-cost hardcopy textbook rental for eligible access codes, available within the 50 states

Description

Product Description

Crystal Clear Science + Compelling Applications = A Balanced Program for Teaching and Learning In a concise format, NUTRITIONAL SCIENCES: FROM FUNDAMENTALS TO FOOD, 3/e clearly explains the scientific principles underlying nutrition while incorporating applications to promote a complete understanding of core concepts. This integrated approach provides a strong science foundation in a context relevant to students'' daily lives and their careers. Supported by an impressive visual design, engaging case studies and interactive digital resources, NUTRITIONAL SCIENCES offers a unique, balanced program for teaching and learning.

About the Author

Dr. Michelle "Shelley" McGuire is Director of and Professor of Nutrition in the Margaret Ritchie School of Family and Consumer Sciences at the University of Idaho. A maternal/infant nutritionist, Shelley�s research focuses on understanding factors influencing human milk composition and how breastfeeding impacts both maternal and infant health. Internationally recognized for her interdisciplinary team-science approach and attention to detail, Shelley and her team have conducted research around the globe to study milk composition and factors associated with its variation. During the COVID-19 epidemic, she headed a team that studied the impact of maternal infection on milk composition - including the presence/absence of the SARS-CoV-2 virus. Her findings informed international guidance for breastfeeding women and their families during this challenging time. Dr. McGuire�s research has been funded by a variety of public and private entities including the National Institutes of Health, National Science Foundation, U.S. Department of Agriculture, and the Bill and Melinda Gates Foundation. A recipient of the American Society for Nutrition�s Excellence in Nutrition Education award, Dr. McGuire has been teaching basic nutrition for decades and has a strong appreciation of the course, its goals and objectives, and the broad variance of student needs. This experience coupled with her strong writing and research background has helped her create an exceptionally up-to-date and refreshing text for the introductory nutrition course.

Dr. Kathy Beerman is a faculty member and Professor of Nutrition in the School of Biological Sciences at Washington State University. She is the author of several published articles assessing the impact of bioactive components in soy (isoflavones) on health parameters in menopausal women. More recently, she has been studying the prevalence of iron deficiency anemia in rural, impoverished regions of Guatemala, and the efficacy of a novel approach to improving iron status in these regions. Dr. Beerman teaches the 300-level nutrition course for health-related majors (Nutrition, Health, and Disease), as well as courses related to women''s health (Biology of Women). She also teaches a course in teaching methodology (Teaching Methods in Higher Education) for graduate students. Since joining the faculty at Washington State University in 1989, she has taught more than 14,000 students and has been the recipient of several college and university teaching awards. In 2017, Dr. Beerman received the Outstanding Achievement Award in International Activities for her work in Guatemala and in 2018 was awarded the President�s Award for Leadership. Dr. Beerman''s years of teaching experience, combined with her wide knowledge base in human nutrition and educational pedagogy, has helped create this innovative introductory nutrition text.

Product information

Nutritional lowest Sciences: From Fundamentals to Food (with Table of Food outlet sale Composition Booklet) online sale

Nutritional lowest Sciences: From Fundamentals to Food (with Table of Food outlet sale Composition Booklet) online sale

Nutritional lowest Sciences: From Fundamentals to Food (with Table of Food outlet sale Composition Booklet) online sale

Nutritional lowest Sciences: From Fundamentals to Food (with Table of Food outlet sale Composition Booklet) online sale

Nutritional lowest Sciences: From Fundamentals to Food (with Table of Food outlet sale Composition Booklet) online sale

Nutritional lowest Sciences: From Fundamentals to Food (with Table of Food outlet sale Composition Booklet) online sale

Nutritional lowest Sciences: From Fundamentals to Food (with Table of Food outlet sale Composition Booklet) online sale

Nutritional lowest Sciences: From Fundamentals to Food (with Table of Food outlet sale Composition Booklet) online sale

Nutritional lowest Sciences: From Fundamentals to Food (with Table of Food outlet sale Composition Booklet) online sale

Nutritional lowest Sciences: From Fundamentals to Food (with Table of Food outlet sale Composition Booklet) online sale

Nutritional lowest Sciences: From Fundamentals to Food (with Table of Food outlet sale Composition Booklet) online sale

Nutritional lowest Sciences: From Fundamentals to Food (with Table of Food outlet sale Composition Booklet) online sale

Nutritional lowest Sciences: From Fundamentals to Food (with Table of Food outlet sale Composition Booklet) online sale

Nutritional lowest Sciences: From Fundamentals to Food (with Table of Food outlet sale Composition Booklet) online sale

Nutritional lowest Sciences: From Fundamentals to Food (with Table of Food outlet sale Composition Booklet) online sale

Nutritional lowest Sciences: From Fundamentals to Food (with Table of Food outlet sale Composition Booklet) online sale

Nutritional lowest Sciences: From Fundamentals to Food (with Table of Food outlet sale Composition Booklet) online sale

Nutritional lowest Sciences: From Fundamentals to Food (with Table of Food outlet sale Composition Booklet) online sale

Nutritional lowest Sciences: From Fundamentals to Food (with Table of Food outlet sale Composition Booklet) online sale

Nutritional lowest Sciences: From Fundamentals to Food (with Table of Food outlet sale Composition Booklet) online sale

Nutritional lowest Sciences: From Fundamentals to Food (with Table of Food outlet sale Composition Booklet) online sale

Nutritional lowest Sciences: From Fundamentals to Food (with Table of Food outlet sale Composition Booklet) online sale

Nutritional lowest Sciences: From Fundamentals to Food (with Table of Food outlet sale Composition Booklet) online sale

Nutritional lowest Sciences: From Fundamentals to Food (with Table of Food outlet sale Composition Booklet) online sale

Nutritional lowest Sciences: From Fundamentals to Food (with Table of Food outlet sale Composition Booklet) online sale

Nutritional lowest Sciences: From Fundamentals to Food (with Table of Food outlet sale Composition Booklet) online sale

Nutritional lowest Sciences: From Fundamentals to Food (with Table of Food outlet sale Composition Booklet) online sale

Nutritional lowest Sciences: From Fundamentals to Food (with Table of Food outlet sale Composition Booklet) online sale

Nutritional lowest Sciences: From Fundamentals to Food (with Table of Food outlet sale Composition Booklet) online sale

Nutritional lowest Sciences: From Fundamentals to Food (with Table of Food outlet sale Composition Booklet) online sale

Nutritional lowest Sciences: From Fundamentals to Food (with Table of Food outlet sale Composition Booklet) online sale

Nutritional lowest Sciences: From Fundamentals to Food (with Table of Food outlet sale Composition Booklet) online sale

Nutritional lowest Sciences: From Fundamentals to Food (with Table of Food outlet sale Composition Booklet) online sale

Nutritional lowest Sciences: From Fundamentals to Food (with Table of Food outlet sale Composition Booklet) online sale

Nutritional lowest Sciences: From Fundamentals to Food (with Table of Food outlet sale Composition Booklet) online sale

Nutritional lowest Sciences: From Fundamentals to Food (with Table of Food outlet sale Composition Booklet) online sale