Bundle: Nutritional Sciences: From Fundamentals to Food, Enhanced Edition, 3rd + Diet and Wellness Plus, 1 term (6 months) Printed Access Card, 1st

Health, Fitness & Dieting

McGuire, Michelle

Beerman, Kathy

Diets & Weight Loss

Cengage Learning'

Product Description 
Crystal Clear, Up-to-Date Science + Compelling Applications = A Balanced Program for Learning. Develop a clear understanding of the core concepts of nutrition with NUTRITIONAL SCIENCES: FROM FUNDAMENTALS TO FOOD, 4th Edition. Now updated with the 2020-2025 Dietary Guidelines for Americans and the latest findings in the field, this proven resource clearly explains the scientific principles underlying nutrition while incorporating applications relevant to your daily life. Supported by an impressive visual design, engaging case studies, and interactive digital resources, NUTRITIONAL SCIENCES offers a unique, balanced program for learning. 
 About the Author 
Dr. Michelle "Shelley" McGuire is Director of and Professor of Nutrition in the Margaret Ritchie School of Family and Consumer Sciences at the University of Idaho. A maternal/infant nutritionist, Shelley�s research focuses on understanding factors influencing human milk composition and how breastfeeding impacts both maternal and infant health. Internationally recognized for her interdisciplinary team-science approach and attention to detail, Shelley and her team have conducted research around the globe to study milk composition and factors associated with its variation. During the COVID-19 epidemic, she headed a team that studied the impact of maternal infection on milk composition - including the presence/absence of the SARS-CoV-2 virus. Her findings informed international guidance for breastfeeding women and their families during this challenging time. Dr. McGuire�s research has been funded by a variety of public and private entities including the National Institutes of Health, National Science Foundation, U.S. Department of Agriculture, and the Bill and Melinda Gates Foundation. A recipient of the American Society for Nutrition�s Excellence in Nutrition Education award, Dr. McGuire has been teaching basic nutrition for decades and has a strong appreciation of the course, its goals and objectives, and the broad variance of student needs. This experience coupled with her strong writing and research background has helped her create an exceptionally up-to-date and refreshing text for the introductory nutrition course.\nDr. Kathy Beerman is a faculty member and Professor of Nutrition 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 the efficacy of a novel approach to improving iron status in these regions. 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 14,000 students and has been the recipient of several college and university teaching awards. In 2017, Dr. Beerman received the Outstanding Achievement Award in International Activities for her work in Guatemala and in 2018 was awarded the President�s Award for Leadership. Dr. Beerman's years of teaching experience, combined with her wide knowledge base in human nutrition and educational pedagogy, has helped create this innovative introductory nutrition text.

Nutritional Sciences: From Fundamentals to Food (MindTap Course List)

This CD-ROM uses animation, video, sound, interactive exercises, and a graphic interface to provide a multimedia learning environment in which students can explore the basic concepts of nutrition in greater depth. Exercises in the "Explore and Apply" sections of each chapter give students the opportunity to test their knowledge and obtain immediate feedback on their comprehension of the material. Coverage includes biochemistry.

Nutrition Interactive CD-ROM, Version 2.0 (Macintosh/Windows)

Medical Books

Rolfes, Sharon Rady

DeBruyne, Linda Kelly

Sizer, Frances Sienkiewicz

Nursing

Brooks/Cole

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.

Nutritional Sciences: From Fundamentals to Food (with Table of Food Composition Booklet)

This handy guide will assist you in preparing for exams. Sample test questions, fill-in-the-blank summaries, practice problems, matching and labeling exercises, discussion questions, learning objectives, and chapter outlines provide a varied and in-depth review of the key concepts from each chapter of the text. Answers and page references allow you to check your work and brush up as necessary using your textbook.

Study Guide for McGuire/Beerman's Nutritional Sciences: From Fundamentals to Food with Table of Food Composition Booklet, 3rd

Crystal Clear Science + Compelling Applications = A Balanced Program for Teaching and Learning Now updated with the 2015 Dietary Guidelines for Americans, NUTRITIONAL SCIENCES: FROM FUNDAMENTALS TO FOOD, 3rd Enhanced Edition 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 your daily life and career. Supported by an impressive visual design, engaging case studies and interactive digital resources, NUTRITIONAL SCIENCES offers a unique, balanced program for learning.

Nutritional Sciences: From Fundamentals to Food, Enhanced Edition

Crystal Clear Science + Compelling Applications = A Balanced Program for Teaching and Learning Now updated with the 2015 Dietary Guidelines for Americans, NUTRITIONAL SCIENCES: FROM FUNDAMENTALS TO FOOD, 3rd Enhanced Edition 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. A Table of Food Composition booklet is included.

Nutritional Sciences: From Fundamentals to Food, Enhanced Edition (with Table of Food Composition Booklet)

Students save money when purchasing bundled products. This bundle contains Nutritional Sciences from Fundamentals to Food, Enhanced Edition (with Table of Food Composition Booklet), 3rd, with access to MindTap. MindTap Nutrition for 1 term (6 months). With a single login for MindTap, you can connect with your instructor, organize coursework, and have access to a range of study tools, including e-book and apps all in one place! MindTap helps you learn on your terms. Read or listen to textbooks and study with the aid of instructor notifications, flashcards, and practice quizzes.

Bundle: Nutritional Sciences: From Fundamentals to Food, Enhanced Edition (with Table of Food Composition Booklet), 3rd + MindTap Nutrition, 1 term (6 months) Printed Access Card

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