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Nutritional Sciences: From Fundamentals to Food (with Table of Food Composition Booklet), by Michelle McGuire, Kathy A. Beerman
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Crystal Clear Science + Compelling Applications = A Balanced Program for Teaching and Learning In a concise format, NUTRITIONAL SCIENCES: FROM FUNDAMENTALS TO FOOD, 3/e clearly explains the scientific principles underlying nutrition while incorporating applications to promote a complete understanding of core concepts. This integrated approach provides a strong science foundation in a context relevant to students' daily lives and their careers. Supported by an impressive visual design, engaging case studies and interactive digital resources, NUTRITIONAL SCIENCES offers a unique, balanced program for teaching and learning.
- Sales Rank: #61619 in Books
- Brand: Cengage Learning
- Published on: 2012-01-01
- Ingredients: Example Ingredients
- Original language: English
- Number of items: 1
- Dimensions: 1.30" h x 8.70" w x 11.10" l, 4.30 pounds
- Binding: Hardcover
- 736 pages
- Used Book in Good Condition
About the Author
Dr. Michelle "Shelley" McGuire teaches in the Department of Food Science and Human Nutrition at Washington State University. She is the author of several published articles, and specializes in the research of understanding of how breastfeeding and lactation influence both maternal and child health and well-being. Recent research has focused on investigating how maternal diet influences milk fat content and, thus, energy intake and fatty acid consumption of the breastfeeding child. Dr. McGuire has been teaching the basic nutrition course for several years and has a strong appreciation of the course, its goals and objectives, and the variety of student needs. This experience coupled with her strong writing and research background has helped her create an exciting and refreshing text for the introductory nutrition course.
Dr. Beerman teaches in the School of Biological Sciences at Washington State University. She is the author of several published articles assessing the impact of bioactive components in soy (isoflavones) on health parameters in menopausal women. More recently, she has been studying the prevalence of iron deficiency anemia in rural, impoverished regions of Guatemala, and efficacy of a novel approach to improve iron status in women and children. Dr. Beerman teaches the 300-level nutrition course for health-related majors (Nutrition, Health, and Disease), as well as courses related to women's health (Biology of Women). She also teaches a course in teaching methodology (Teaching Methods in Higher Education) for graduate students. Since joining the faculty at Washington State University in 1989, she has taught more than 12,000 students and has been the recipient of several college and university teaching awards. Dr. Beerman's years of teaching experience, combined with her wide knowledge base in nutrition, health sciences and educational pedagogy, has helped create this innovative introductory nutrition text.
Most helpful customer reviews
3 of 3 people found the following review helpful.
Missing booklet?
By Traci
I just ordered this from Amazon and only got a new copy because most of the used were without the supplemental booklet, which I want. However, I only received a text book, no Table of Food Composition booklet. I leafed through the book and it's not hidden anywhere in here... What am I missing? I would have rather saved ~$20 if nothing else is coming with the text as additional info...
2 of 2 people found the following review helpful.
Good Book
By Kelly R.
Nice presentation of information; easy to understand and apply. Lots of colorful diagrams and pictures. Love the tear out chapter quizzes in the back (caution if you buy the book used,they might have been ripped out). I did find one error in the quizzes: Chapter 12, question 9-the answer should be "b" and the key has "d". Other than that-love it!
4 of 5 people found the following review helpful.
A wonderful book!
By K. Brigden
I bought this book for the nutrition class I was taking. I read this text book from cover to cover (not something I can do with most text books). This text book was well written and very interesting.
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