Academic book request
In order to decide if a book might be suitable for your course we know that you need to look at it in detail.
If you are an academic teaching a course of 12 or more students you can choose up to three complimentary inspection copies of textbooks that are applicable to the courses that you teach.
To request your inspection copies, please complete the form below.
NutritionAuthors: Paul Insel, Don Ross, Kimberley McMahon, Melissa Bernstein
Each New Print Copy Includes Navigate 2 Advantage Access That Unlocks A Comprehensive And Interactive Ebook, Animations, Student Practice Activities And Assessments, A Full Suite Of Instructor Resources, And Learning Analytics Reporting Tools.
Written For Majors And Advanced Non-Majors, The Sixth Edition Of Nutrition Provides A Modern, Comprehensive Introduction To Nutrition Concepts, Guidelines, And Functions. Its Student-Focused Approach Provides Readers With The Knowledge They Need To Make Informed Decisions About Their Overall Nutrition.
– NEW – This Text Is Among The First To Highlight The Findings And Recommendations Put Forth In The 2015 Dietary Guidelines For Americans
– UPDATED – Going Green And FYI Boxes Incorporate The Latest Nutrition-Related Research And News
– NEW – The New Getting Personal Feature Encourages Students To Apply Concepts To Their Own Lives
– NEW – Animations Within The Navigate 2 Ebook Help Simplify Difficult Concepts
TABLE OF CONTENTS
Chapter 1 Food Choices: Nutrients and Nourishment
Chapter 2 Nutrition Guidelines and Assessment
Spotlight on Dietary Supplements and Functional Foods
Chapter 3 Digestion and Absorption
Chapter 4 Carbohydrates
Chapter 5 Lipids
Chapter 6 Proteins and Amino Acids
Chapter 7 Alcohol
Chapter 8 Metabolism
Chapter 9 Energy Balance, Body Composition, and Weight Management
Spotlight on Obesity
Chapter 10 Fat-Soluble Vitamins
Chapter 11 Water-Soluble Vitamins
Chapter 12 Water and Major Minerals
Chapter 13 Trace Minerals
Chapter 14 Sports Nutrition: Eating for Peak Performance
Spotlight on Eating Disorders
Chapter 15 Diet and Health
Chapter 16 Life Cycle: Maternal and Infant Nutrition
Chapter 17 Life Cycle: From Childhood Through Adulthood
Chapter 18 Food Safety and Technology: Microbial Threats and Genetic Engineering
Chapter 19 World View of Nutrition: The Faces of Global Malnutrition