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.
Discovering NutritionAuthors: Don Ross, Kimberley McMahon, Melissa Bernstein, Paul Insel
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.
Incorporating the latest research and dietary guidelines, Discovering Nutrition, Sixth Edition introduces students to the fundamentals of nutrition with an engaging and personalised approach. Written with a diverse student population of nutrition majors and non-majors in mind, this text focuses on teaching behaviour change and personal decision making with an emphasis on how our nutritional behaviours influence lifelong personal health and wellness, while also presenting up-to-date scientific concepts in a number of innovative ways. Students will learn practical consumer-based nutrition information using the features highlighted through the text, including the new Why is this Important? feature describing the practical importance of key concepts, For Your Information boxes presenting controversial topics, and Quick Bites offering fun facts.
Features & Benefits
NEW – The Why is this Important? feature breaks down the practical importance and value of the information students are learning.
NEW – The Getting Personal feature encourages students to apply learned concepts to their newly gained nutritional knowledge to understanding their own diets and habits.
UPDATED – The “Spotlight on Eating Disorders” has been significantly revised to reflect the current state of knowledge surrounding eating disorders and disordered eating, as well as the diagnostic criteria listed in the DSM-V.
UPDATED – Content reflects the 2015-2020 Dietary Guidelines for Americans, as well as the redesigned Nutrition Facts label that will be required on most packaged food by January 2020.
UPDATED – The latest position statements from the Academy of Nutrition and Dietetics, the American Heart Association, and other organizations appear throughout the text, while FYI and Quick Bite features have been refreshed to reflect the latest research and points of interest.
TABLE OF CONTENTS
Chapter 1 Food Choices: Nutrients and Nourishment
Chapter 2 Nutrition Guidelines: Tools for a Healthful Diet
Chapter 3 The Human Body: from Food to Fuel
Chapter 4 Carbohydrates: Simple Sugars and Complex Chains
Spotlight on Alcohol
Chapter 5 Lipids: Not Just Fat
Chapter 6 Proteins and Amino Acids: Function Follows Form
Chapter 7 Vitamins: Vital Keys to Health
Spotlight on Dietary Supplements and Functional Foods
Chapter 8 Water and Minerals: The Ocean Within
Spotlight on Metabolism and Energy Balance
Chapter 9 Nutrition for Physical Performance
Spotlight on Eating Disorders
Chapter 10 Diet and Health
Spotlight on Obesity and Weight Management
Chapter 11 Life Cycle: Maternal and Infant Nutrition
Chapter 12 Life Cycle: Childhood Through Older Adulthood
Spotlight on World Nutrition
Chapter 13 Food Safety and Technology: Microbial Threats and Genetic Engineering
Appendix A Dietary Reference Intakes
Appendix B USDA Food Intake Patterns
Appendix C Nutrition Assessment Methods
Appendix D Vitamin and Mineral Summary Tables
Appendix E The Gastrointestinal Tract
Appendix F ATP Produced from Macronutrients
Appendix G Major Metabolic Pathways
Appendix H Food Safety Tables
Appendix I Information Resources
Appendix J Calculations and Conversions