Wardlaw's Perspectives in Nutrition: A Functional Approach https://www.mheducation.com/cover-images/Jpeg_250-high/0073522740.jpeg?404URL=https://shop.mheducation.com/mhshopweb/images/no_cover_140.png 13 9780073522746
Wardlaw's Perspectives in Nutrition: A Functional Approach

Wardlaw's Perspectives in Nutrition: A Functional Approach

Grade Levels: 13
By Carol Byrd-Bredbenner and Gaile Moe and Donna Beshgetoor and Jacqueline Berning and Danita Kelley
Copyright: 2014
Publication Date: January 9, 2013
MHID: 0073522740
ISBN 13: 9780073522746

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New Features

Today’s students have high expectations in terms of the visual appeal of their textbooks and the caliber of the illustrations. The first edition features artwork with bright colors and realistic renderings. Figures, along with creative layouts, will capture students' attention and encourage further reading.

No other textbook is more up-to-date. From the new MyPlate, Dietary Guidelines for Americans 2010 and Healthy People 2020 to the most current research and emerging topics, Perspectives in Nutrition: A Functional Approach delivers it all to your students. Check out:

  • Expert Perspective on Functional Foods (Ch. 1)
  • Nanotechnology in the food supply (Ch. 3)
  • Global Perspective called "How Big Is Your FoodPrint?" (Ch. 7)
  • ConnectPlus Nutrition allows instructors and students to use art and animations from the text for assignments and lectures. Instructors now have access to a variety of new resources including assignable and gradable interactive questions, LearnSmart, animation learning modules and more. The media rich eBook allows students to do full text searches, add notes and highlights, and access their instructor's shared notes and highlights.

    Correlation Guide:

    www.mhhe.com/mhcp/CorrelationGuides/AE_Nutrition_1213.pdf

    This convenient guide matches the units in Annual Editions: Nutrition 12/13 with the corresponding chapters in four of our best-selling McGraw-Hill Nutrition textbooks by Schiff, Wardlaw/Smith, and Byrd-Bredbenner et al.

    McGraw-Hill Higher Education and Blackboard have teamed up! What does this mean for you?

    • Deep integration of content and tools. Not only do you get single sign-on with Connect™ and Create™, you also get deep integration of McGraw-Hill content and content engines right in Blackboard.
    • Seamless Gradebooks. When a student completes an integrated Connect™ assignment, the grade for that assignment automatically (and instantly) feeds your Blackboard grade center.
    • A solution for everyone. McGraw-Hill and Blackboard can now offer you easy access to industry leading technology and content, whether your campus hosts it, or we do. Be sure to ask your local McGraw-Hill representative for details.

    Personalized Approach. The authors provide ample opportunities for students to apply nutrition concepts and guidelines to their own lives through real-life examples and individualized activities, such as "Case Studies" and "Take Action" activities.

    Many of the Connect interactive questions allow students make food choices based upon the knowledge of nutrients; Connect question banks also include many nutrition application questions which ask students to apply what they know to a real-life scenario.

    Perspectives in Nutrition: A Functional Approach provides the solid nutrition science background necessary for students at this level. All scientific coverage was carefully written to ensure that the material is accurate and clear to students studying nutrition for the first time. The text reflects the latest scientific knowledge in the field and addresses topics of emerging interest.

    Pedagogical features have been crafted to capture students' interest and enhance the flow of the reading:

    • Student Learning Outcomes appear at the beginning of each chapter to allow students to better measure how well they have achieved the goals of the chapter.
    • Medical Perspectives boxes delve into clinical and medical aspects of nutrition. These features help students apply the science of nutrition to their own lives, and particularly appeal to those students interested in health professions.
    • Expert Perspectives from the Field boxes feature high-interest topics written from the perspective of nutrition professional.
    • Global Nutrition Perspective boxes integrate key aspects of world nutrition into appropriate chapters.

    Correlation Guide:

    www.mhhe.com/mhcp/CorrelationGuides/AE_Nutrition_13_14.pdf

    This convenient guide matches the units in Annual Editions: Nutrition 13/14 with the corresponding chapters in four of our best-selling McGraw-Hill Nutrition textbooks by Schiff, Wardlaw/Smith, and Byrd-Bredbenner et al.

Wardlaw's Perspectives in Nutrition: A Functional Approach

Part 1 Nutrition Basics

1 The Science of Nutrition

2 Tools of a Healthy Diet

3 The Food Supply

4 Human Digestion and Absorption

Part 2 Energy-Yielding Nutrients and Alcohol

5 Carbohydrates

6 Lipids

7 Protein

8 Alcohol

Part 3 Metabolism and Energy Balance

9 Energy Metabolism

10 Energy Balance, Weight Control, & Eating Disorders

11 Nutrition, Exercise, and Sports

Part 4 Vitamins and Minerals

12 Micronutrients: Vitamins and Minerals

13 Micronutrients in Energy and Amino Acid Metabolism

14 Fluid Balance and Blood Health

15 Bone Health and Body Defense Systems

Part 5 Nutrition Applications in the Life Cycle

16 Nutritional Aspects of Pregnancy and Breastfeeding

17 Nutrition during the Growing Years

18 Nutrition during the Adult Years

Appendixes

A Human Physiology

B Chemistry

C Glycolysis, Citric Acid Cycle, Electron Transport Chain, Eicosanoids, and Homocysteine Metabolism

D Dietary Advice for Canadians

E Exchange Systems

F Fatty Acids in Foods

G Height-Weight Tables

H Nutrition Calculations

I English-Metric Conversions

J Estimated Average Requirements (EARs) for Nutrients

K CDC Growth Charts

L Sources of Nutrition Information

M Dietary Intake and Energy Expenditure Assessment

About the Author

Carol Byrd-Bredbenner

Carol Byrd-Bredbenner, Ph.D., R.D., FAND, received her doctorate from Pennsylvania State University. Currently, she is Professor in the Nutritional Sciences Department at Rutgers, The State University of New Jersey. She teaches a wide range of undergraduate and graduate nutrition courses. Her research interests focus on 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 called the Academy of Nutrition and Dietetics), Society for Nutrition Education, and U.S. Department of Agriculture. She was the recipient of the American Dietetic Association’s 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, University of Athens, Greece. She enjoys exploring food and culinary customs, traveling, diving, and gardening.

Gaile Moe

Gaile L. Moe, Ph. D., R.D., earned a 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 education. She is currently Professor and Director of the Didactic Program in Dietetics at Seattle Pacific University. She has published in peer-reviewed journals in the areas of nutrition and cancer and media reporting of nutrition research. Gaile enjoys swimming, cycling, walking, and hiking, along with learning about culinary traditions, food, and food policy.

Donna Beshgetoor

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 Berning

Jacqueline R. Berning, P h.D., R. D., CSSD , earned her doctorate in nutrition from Colorado State University in Fort Collins, Colorado. She is currently 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 was the sport dietitian for the Denver Broncos for over 25 years, Cleveland Indians for 18 years, and Colorado Rockies for 10 years. 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 the 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 for teaching the University of Colorado football team how to grocery shop and cook. Additionally, she served 6 years as an ADA spokesperson and is a former chair of the Sports, Cardiovascular, and Wellness Nutritionists dietetics practice group. She enjoys walking, hiking, and gardening.

Danita Kelley

Danita Saxon Kelley, Ph.D., R.D., 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 a 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 awards for teaching from the Kentucky Academy of Nutrition and Dietetics and the Dietetic Educators of Practitioners of the Academy of Nutrition and Dietetics. She enjoys singing, walking her dog, cheering for her family in water-ski competitions, and watching her children participate in athletic and musical endeavors.