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Nutrition Now,
Brown, Judith E.
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Últimas novedades
nutrición
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NUTRITION NOW is the best option for professors looking for a non-majors text that is research-based, yet presented in an applied, consumer-oriented approach. Its unique modular format is comprised of 32 individual units (as opposed to a traditional 12 to 16 chapter sequence) that cover the basics of nutrition science and its applications to daily life. Instructors have the flexibility to choose which units to cover, and to modify the sequence of coverage to meet the interests and needs of their students and the course. Plus, besides the flexibility of the text, there is a new "Interactive Learning Gide" that includes a variety of assignable class activities and worksheets that allow instructors to design an interactive environment regardless of the size of the class. This edition incorporates up-to-date coverage of the newest research and emerging issues in nutrition. The interactive pedagogical features of this text, along with the author’s direct and friendly writing style, make it a favorite among readers and instructors alike.
New to this edition
Do your students read their text? Reality is they aren’’t reading as much as we would like, so this text offers a unique, topical organization that is written in an engaging, manageable length. This favored introductory nutrition text is comprised of 32 units vs. the more traditional 15-20 chapters, and can easily be printed to match the specific topics you cover in your course, in the order you cover them. Look at the visual preface of the instructor’’s edition to learn how to create a school-specific version of this text.
The Fifth Edition has been thoroughly updated to include the latest statistics and research on emerging topics, including the role of nutrition in inflammation, nutrition and disease relationships, effects of dietary components on gene function, the expanding epidemics of obesity and type 2 diabetes, and the roles of diet and physical activity for prevention and management. For a full listing of unit updates, see the preface of the Instructor’’s Edition.
In-depth coverage of the MyPyramid and the Dietary Guidelines is covered in Unit 6 "Healthful Diets: MyPyramid, the Dietary Guidelines, and More."
Expanded coverage of obesity and diabetes in youth and adults is found in Unit 9 "Obesity and Underweight: The Highs and Lows of Weight Status" and in Unit 13 "Diabetes Now."
Figures, photos, and illustrations have been updated throughout to enhance the chapter material and to support this being the most visually engaging personal nutrition text on the market today.
A unique instructor "Interactive Learning Manual" includes a variety of class activities, worksheets, and transparency masters for extended learning opportunities, such as classroom interactive "breaks," laboratories for sensory evaluation of taste, dietary assessment training, nutrition self-assessments, and group critical thinking activities.
A new, unique student "Interactive Learning Manual" can be packaged with the text for no additional charge. The workbook includes a variety of assignable activities and worksheets that correlate to the core content of the text and can easily be turned in for credit. Activities include "Putting Together a Family Tree Health History," "Genetics of Taste," "Portion Size Exercise," and "Checking Out ’’Low Carb’’ Food Labels.
Diet Analysis+, available on the Web or on a Win/Mac CD-ROM, can be packaged with this text at a substantial discount. An incredible value to your students, this professional-quality software includes the latest DRI information, a database of over 22,000 food items, a new audio tutorial, an improved calendar function, a new easy to print 3-day average report, and much more. For additional information, visit academic.cengage.com/nutrition.
Features
"Key Concepts and Facts" open each unit and highlight each unit’’s most important information. They are ideal for preparing students’’ minds for what they will be learning, as well as for a quick review of core concepts.
"Reality Check" boxes, integrated throughout the text, explore contemporary nutrition controversies. These include real-life questions students may ask, such as "Should I follow a high protein diet?" Students are provided with opposing viewpoints, provided facts, and prompted to apply their knowledge and make their own conclusions.
"Nutrition Scorecard" boxes at the beginning of each unit give students an opportunity to pre-test their knowledge before they read the material. This feature provides a series of true/false questions, with answers located on the following page.
"Nutrition Up Close" end-of-chapter sections provide an opportunity for students to apply their knowledge, use their critical thinking and analytical skills, or assess their own nutritional status. Topics include "Food as a Source of Calories," "Prevention of Food Allergies," and "Eating on the Run." Feedback is provided for each section, giving students answers to questions or additional advice.
"On the Side" margin notes feature short, entertaining pieces of information related to the unit material, giving students fun facts that will help them be better informed consumers.
"Health Action" sections suggest key actions student can take to achieve good nutrition standards.
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Unit 1: Key Nutrition Concepts and Terms.
Unit 2: The Inside Story about Nutrition and Health.
Unit 3: The Ways of Knowing about Nutrition.
Unit 4: Understanding Food and Nutrition Labels.
Unit 5: Nutrition Attitudes and Behaviors.
Unit 6: Healthful Diets: MyPyramid, the Dietary Guidelines, and More.
Unit 7: How the Body Uses Food: Digestion and Absorption.
Unit 8: Calories! Food, Energy, and Energy Balance.
Unit 9: Obesity and Underweight: The Highs and Lows of Weight Status.
Unit 10: Weight Control: The Myths and Realities.
Unit 11: Disordered Eating: Anorexia Nervosa, Bulimia, and Pica.
Unit 12: Useful Facts about Sugars, Starches, and Fiber.
Unit 13: Diabetes Now.
Unit 14: Alcohol: The Positives and Negatives.
Unit 15: Proteins and Amino Acids.
Unit 16: Vegetarian Diets.
Unit 17: Food Allergies and Intolerances.
Unit 18: Fats and Cholesterol in Health.
Unit 19: Nutrition and Heart Disease.
Unit 20: Vitamins and Your Health.
Unit 21: Phytochemicals and Genetically Modified Food.
Unit 22: Diet and Cancer.
Unit 23: Good Things to Know about Minerals.
Unit 24: Dietary Supplements and Functional Foods.
Unit 25: Water Is an Essential Nutrient.
Unit 26: Nutrient-Gene Interactions in Health and Disease.
Unit 27: Nutrition and Physical Fitness for Everyone.
Unit 28: Nutrition and Physical Performance.
Unit 29: Good Nutrition for Life: Pregnancy, Breastfeeding, and Infancy.
Unit 30: Nutrition for the Growing Years: Childhood through Adolescents.
Unit 31: Nutrition and Health Maintenance for Adults of All Ages.
Unit 32: The Multiple Dimensions of Food Safety.
Appendix A: Table of Food Composition.
Appendix B: Reliable Sources of Nutrition Information.
Appendix C: The U.S. Food Exchange System.
Appendix D: Table of International Food Additives.
Appendix E: Cells.
Appendix F: WHO: Nutrition Recommendations Canada: Choice System and Guidelines.
Glossary.
Index. |
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