CRYSTAL CLEAR SCIENCE + COMPELLING APPLICATIONS = A BALANCED PROGRAM FOR TEACHING AND LEARNING In a concise format, NUTRITIONAL SCIENCES: FROM FUNDAMENTALS TO FOOD, 2/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 and comprehensive supplements, Nutritional Sciences offers a unique, balanced program for teaching and learning.

Nutritional Sciences: From Fundamentals to Food/with Table of Food Composition (Available Titles CourseMate)

Health, Fitness & Dieting

McGuire, Michelle

Beerman, Kathy A.

Diets & Weight Loss

Cengage Learning'

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

Beerman, Kathy

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)

Nutritional Sciences

Boston : Cengage Learning

NUTRITIONAL SCIENCES: FROM FUNDAMENTALS TO FOOD presents the basics of nutrition with unique coverage of the fundamental science underlying it, including its foundation in anatomy, physiology, and biochemistry. It is organized and written in a clear narrative style, with a linear format that builds concepts, engages students, and promotes a more thorough understanding. It is comprehensive in its coverage, including the most current information, and also unique in its brevity, making it easier to cover the material in a semester or quarter's time. From its emphasis on the fundamental science to the impressive integrated visual and media, relevant and supportive pedagogical features, and extensive supplemental resources (i.e. Diet Analysis+ 8.0, PowerPoint, and JoinIn™ on TurningPoint), this text is a fresh presentation of nutrition concepts that instructors and students will praise.

Nutritional Sciences: From Fundamentals to Food

Wadsworth Publishing

The study guide provides students with a detailed review of chapter material, reiterating chapter objectives and key concepts. This resource engages students with fill-in-the-blank chapter summaries, matching, multiple-choice and discussion questions, word problems, labeling exercises, and tables to complete from memory.

Study Guide for McGuire/Beerman’s Nutritional Sciences: From Fundamentals to Food, 2nd

Brooks/Cole

Nutritional Sciences: from Fundamentals to Food Table of Food Composition Booklet

Medical Books

Brooks/Cole Pub. Co.

Nutritional Sciences: From Fundamentals to Food (with Table of Food Composition Booklet and InfoTrac 2-Semester Printed Access Card) (Available Titles CengageNOW)

The study guide provides students with a detailed review of chapter material, reiterating chapter objectives and key concepts. The guide challenges students with fill-in-the-blank exercises reviewing the "Essential Concepts," matching, multiple-choice and discussion questions, word problems, figures to label, and tables to complete from memory.

Study Guide for McGuire/Beerman’s Nutritional Sciences: From Fundamentals to Food

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)

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