Nutrition Essentials: A Personal Approach 13 9780073402574
Nutrition Essentials: A Personal Approach

Nutrition Essentials: A Personal Approach

Grade Levels: 13
By Wendy Schiff
Copyright: 2015
Publication Date: January 10, 2014
MHID: 0073402575
ISBN 13: 9780073402574

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New Features

The nutrition book that is all about YOU! The Personal Approach emphasizes applying concepts to daily life. Developed with today’s 21st century student in mind, each unit highlights an actual college student’s nutrition concerns. Features such as “Tasty Tidbits” and “What’s in Your Diet?” offer many ways for students to apply concepts to their daily lives immediately.

Consumer Focus emphasizes evaluating nutrition information. An entire unit is devoted to understanding the scientific method and evaluating nutrition information. Practical examples and tips are found throughout the book.

McGraw-Hill ConnectPlus Nutrition is a digital teaching and learning environment that saves students and instructors time while improving performance over a variety of critical outcomes.

Essential Concepts Illustrated Step-By-Step. Key concepts that are often difficult for students to understand (like the scientific method and how the body maintains normal blood glucose levels) are illustrated in a unique, step-by-step manner to aid comprehension.

Highly Visual Design. Designed with a magazine-like influence, and today’s 21st century student in mind. The many photos and appealing page layouts entice students to explore and read further and reduce anxiety sometimes associated with large blocks of text.

The pedagogical framework reinforces students’ learning and gives them practical information.

    Tasty Tidbits. Interesting bits of information related to food and nutrition.Nutrition Fact or Fiction. Dispels popular food and nutrition myths such as “sugar causes hyperactivity,” “the 5-second rule,” and the “freshman 15.”What Is That?! Highlights and provides nutrition information of foods often unfamiliar to Americans.What’s in Your Diet? Activities designed to increase students’ awareness of their food-related practices and help analyze the nutritional quality of their diets.In a Nutshell. Bulleted summary at the end of each unit provides clarity.Consider This… Critical thinking questions help students apply what they read.Test Yourself. Practice tests at the end of each unit feature questions to help students prepare for exams.

    Concise Flexible Organization provides syllabus flexibility. Eleven units are organized into modules that can be assigned as an entire unit or in sections.

    Correlation Guide: href=""> 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.

Nutrition Essentials: A Personal Approach

Unit 1 Food Is More than Something to Eat

Module 1.1 Why Learn about Nutrition?

Module 1.2 Nutrition Basics

Module 1.3 Key Nutrition Concepts

Unit 2 Nutrition Information: Fact or Fiction?

Module 2.1 Nutrition: Science for Consumers

Module 2.2 Spreading Nutrition Misinformation

Module 2.3 Becoming a More Critical Consumer of Nutrition Information

Module 2.4 Seeking Reliable Nutrition Information

Unit 3 Making More Nutritious Choices

Module 3.1 Requirements and Recommendations

Module 3.2 Planning Nutritious Meals and Snacks

Module 3.3 Making Sense of Nutrition Labels

Module 3.4 Should I Take Dietary Supplements?

Unit 4 How Food Becomes You

Module 4.1: From Cells to Systems

Module 4.2: Digestive System

Module 4.3: Common Digestive System Disorders

Module 4.4: Metabolism Basics

Unit 5 Carbohydrates: Fuel and Fiber

Module 5.1 Sugars, Sweeteners, Starches, and Fiber

Module 5.2 What Happens to the Carbohydrates You Eat?

Module 5.3 Carbohydrates and Health

Unit 6 Lipids: Focusing on Fats and Cholesterol

Module 6.1: What Are Lipids?

Module 6.2: What Happens to the Fat and Cholesterol You Eat?

Module 6.3: Cardiovascular Disease: Major Killer of Americans

Unit 7 Proteins: Life’s Building Blocks

Module 7.1 What Are Proteins?

Module 7.2 What Happens to the Protein You Eat?

Module 7.3 Proteins in Foods

Module 7.4 What’s Vegetarianism?

Module 7.5 Proteins and Health

Unit 8 Vitamins: Nutrients that Multitask

Module 8.1 Introducing Vitamins

Module 8.2 Fat-Soluble Vitamins

Module 8.3 Water-Soluble Vitamins

Module 8.4 Vitamins and Cancer

Unit 9 Key Minerals, Water, and the Nonnutrient Alcohol

Module 9.1: Minerals for Life

Module 9.2: Key Minerals and Your Health

Module 9.3: Water: Liquid of Life

Module 9.4: Alcohol: Drink to Your Health?

Unit 10 Nutrition for a Healthy Weight and Fit Body

Module 10.1 Overweight or Obese?

Module 10.2 Factors that Influence Your Body Weight

Module 10.3 Managing Your Weight Safely

Module 10.4 Disordered Eating and Eating Disorders

Module 10.5 Get Moving; Get Healthy!

Unit 11 Nutrition for Your Life, Environment, and World

Module 11.1 Nutrition for a Lifetime

Module 11.2 How Safe Is My Food?

Module 11.3 Dietary Adequacy: A Global Concern

About the Author

Wendy Schiff

Wendy J. Schiff MS, RDN received her BS in biological health/medical dietetics and MS in human nutrition from The Pennsylvania State University. She has taught introductory foods and nutrition courses at the University of Missouri– Columbia as well as nutrition, human biology, and personal health courses at St. Louis Community College–Meramec. She has worked as a public health nutritionist at the Allegheny County Health Department (Pittsburgh, Pennsylvania) and State Food and Nutrition Specialist for Missouri Extension at Lincoln University in Jefferson City, Missouri. In addition to authoring Nutrition for Healthy Living and Nutrition Essentials: A Personal Approach, Wendy has coauthored a college-level personal health textbook and authored many other nutrition-related educational materials. She is a registered dietitian nutritionist and a member of the Academy of Nutrition and Dietetics.