Contemporary Nutrition: A Functional Approach 13 9780078021398
Contemporary Nutrition: A Functional Approach

Contemporary Nutrition: A Functional Approach

Grade Levels: 13
By Gordon Wardlaw and Anne Smith
Copyright: 2015
Publication Date: January 23, 2014
MHID: 0078021391
ISBN 13: 9780078021398

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New Features

New chapters!, Now as independent nutrient chapters, Micronutrient Function in Energy Metabolism (Chapter 12) and Nutrients That Support Blood Health and Immunity (Chapter 13) have been reorganized and rewritten to make the discussions relevant and engaging for students.

New focus on nutrition and immunity links nutrients to the physiology of proper immune function. The new chapter 13 allows for deeper exploration of the immune system and the influence of diet patterns on the inflammatory response, which is related to the development of chronic diseases such as cardiovascular disease and cancer.

This edition features McGraw-Hill’s suite of adaptive learning resources including LearnSmart, SmartBook, and LearnSmart Prep for Nutrition! To learn more about this adaptive suite of products, visit

The Medicine Cabinet is a new feature that presents information on common medications used to treat diseases that have a nutrition connection. A description of the medication is provided along with potential effects on nutritional status.

Correlation Guide:

This convenient guide matches the articles in Annual Editions: Nutrition, 26/e with the corresponding chapters in two of our best-selling McGraw-Hill Nutrition textbooks by Wardlaw/Smith, and Schiff.

Key Features

McGraw-Hill Connect Nutrition is the only integrated learning system that empowers students by continuously adapting to deliver precisely what they need, when they need it, how they need it, so that your class time is more engaging and effective.

  • LearnSmart is proven to help students get better grades, and is the leading adaptive learning tool that focuses students’ study where it’s needed the most.
  • SmartBook engages students with a personalized reading experience that constantly adapts to ensure the student is focused on the content he or she needs the most to close any knowledge gaps.
  • Digital Lecture Capture: Get Connected. Get Tegrity. Capture your lectures for students. Easy access outside of class anytime, anywhere, on just about any device.
  • NutritionCalc Plus dietary analysis software helps students track their food and activity choices and analyze them with a robust selection of reports.

    Case Studies are now located within each chapter near relevant content and the solutions have been moved from the Appendix to the end of each chapter for easier accessibility.

    Learning Outcomes are clearly outlined at the beginning of each chapter. End-of-chapter material is also correlated to the learning outcomes so students and instructors can assess whether they’ve mastered the assigned outcomes. In addition, all online content is tagged to learning outcomes so you can quickly and easily pull data related to the outcomes you use (or tag content to your own).

    Concept Checks at the end of chapter sections have been reformatted as questions to help students check their knowledge.

    Newsworthy Nutrition features have been updated based on instructor feedback to reflect the latest research on hot topics in nutritional science, helping students make connections between the course and the real world.

    What Would You Choose? at the opening of each chapter have been revised to make concepts even more applicable to everyday living, prompting students to think about nutrition choices (and practice them in Connect Nutrition). Students can see What the Dietitian Chose at the end of each chapter once they’ve learned the information needed to make the appropriate choice.

    Supplement this title with Taking Sides: Clashing Views in Food and Nutrition, 3/e (ISBN: 1259661636, eBook: 9781308758022) This volume presents some of the most hotly debated current issues in food and nutrition as related to health, with an emphasis on the 2015 Dietary Guidelines for Americans.

    Supplement this title with Annual Editions: Nutrition, 27/e (ISBN: 1259359581, eBook: 9781308457406) This volume covers recent research findings, changes in policy, and trends in nutrition-related topics. Many of the articles are based on the Dietary Guidelines for Americans (DGA).

Contemporary Nutrition: A Functional Approach

Chapter 1 Nutrition, Food Choices, and Health

Chapter 2 Guidelines for Designing a Healthy Diet

Chapter 3 The Human Body: A Nutrition Perspective

Chapter 4 Carbohydrates

Chapter 5 Lipids

Chapter 6 Proteins

Chapter 7 Energy Balance and Weight Control

Chapter 8 Overview of The Micronutrients

Chapter 9 Micronutrients Involved in Fluid and Electrolyte Balance

Chapter 10 Micronutrients and Phytochemicals that Function as Antioxidants

Chapter 11 Micronutrients Involved in Bone Health

Chapter 12 Micronutrient Functions in Energy Metabolism

Chapter 13 Micronutrients that Support Blood Health and Immunity

Chapter 14 Nutrition: Fitness and Sports

Chapter 15 Eating Disorders

Chapter 16 Undernutrition Throughout the World

Chapter 17 Safety of Our Food Supply

Chapter 18 Nutrition During Pregnancy and Breastfeeding

Chapter 19 Nutrition from Infancy Through Adolescence

Chapter 20 Nutrition During Adulthood

About the Author

Gordon Wardlaw

Gordon M. Wardlaw, Ph.D., has taught introductory nutrition courses to students in the Department of Human Nutrition at The Ohio State University, and at other colleges and universities. Dr. Wardlaw is the author of many articles that have appeared in prominent nutrition, biology, physiology, and biochemistry journals and was the 1985 recipient of the American Dietetic Association’s Mary P. Huddleson Award. Dr. Wardlaw is a member of the American Society for Nutritional Sciences and is certified as a Specialist in Human Nutrition by the American Board of Nutrition. Dr. Wardlaw is currently retired from academia.

Anne Smith

ANNE M. SMITH, Ph.D., R.D., L.D., is an associate professor at The Ohio State University. She was the recipient of the 1995 Outstanding Teacher Award from the College of Human Ecology, the 2008 Outstanding Dietetic Educator Award from the Ohio Dietetic Association, the 2006 Outstanding Faculty Member Award from the Department of Human Nutrition, and the 2011 Distinguished Service Award from the College of Education and Human Ecology for her commitment to undergraduate education in nutrition. Dr. Smith’s research in the area of vitamin and mineral metabolism has appeared in prominent nutrition journals, and she was awarded the 1996 Research Award from the Ohio Agricultural Research and Development Center. She is a member of the American Society for Nutrition and the Academy of Nutrition and Dietetics.