Nutrition: From Science to Life brings the science of nutrition off the pages of a book and into the lives of the reader. All introductory nutrition courses offer students basic information about nutrients, their functions in the body, and sources in the diet. This science-based text strengthens this foundation by providing the readers with the "how"and the "why" behind the nutrition issues. This understanding allows students to carry their knowledge out of the classroom and into their everyday lives both as consumers and as future scientists and health professionals. This book is intended as an introductory text for a science-oriented nutrition course. A college student at any level, freshman to senior, will be comfortable with the material. Although there are no prerequisites for a course at this level, the clinical flavor, strong biochemistry/metabolism coverage, and in-depth approach to science and nutritionalresearch make this a text that will prepare nutrition majors and other science majors for their future studies and careers. It is appropriate for either a one- or a two-semester course.
Table of Contents
1. Defining Nutrition. 2. Applying the Science of Nutrition. 3. Nutrient Digestion, Absorption, and Excretion. 4. Carbohydrates. 5. Lipids. 6. Protein. 7. Energy Balance and Regulation of Body Weight. 8. Weight Management: Body Weight and Health. 9. The B Vitamins and Choline. 10. Vitamins A, D, K, E, C and Meeting Vitamin Needs: Food vs Supplements. 11. Water and the Electrolytes. 12. Major Minerals and Bone Health. 13. The Trace Minerals. 14. Nutrition and Exercise.l 15. Nutrition During Pregnancy and Lactation. 16. Nutrition from Infancy to Adolescence. 17. Nutrition and Aging. 18. Feeding the World. 19. Food Safety. 20. Technology: More and Safer Food.
Mary B. Grosvenor, M.S., R.D. received her B.A. degree in English from Georgetown University and her M.S. in Nutrition Sciences from the University of California at Davis. She is a registered dietitian who worked for many years managing nutrition research studies at the General Clinical Research Center at Harbor--UCLA Medical Center. She has published in peer--reviewed journals in the areas of nutrition and cancer and methods of assessing dietary intake. She has taught introductory nutrition at the community college level and currently lives with her family in a small town in Colorado. She is continuing her teaching and writing career and is still involved in nutrition research via the electronic superhighway. Lori A. Smolin, Ph.D. received her B.S. degree from Cornell University, where she studied human nutrition and food science. She received her doctorate from the University of Wisconsin at Madison. Her doctoral research focused on B vitamins, homocysteine accumulation, and genetic defects in homocysteine metabolism. She completed her postdoctoral training both at the Harbor--UCLA Medical Center, where she studied human obesity, and at the University of California at San Diego, where she studied genetic defects in amino acid metabolism. She has published in these areas in peer--reviewed journals. Dr. Simolin is currently at the University of Connecticut where she has been involved in teaching, course development, and writing. She teaches both in the Department of Nutritional Science and in the Department of Molecular and Cell Biology. Courses she has taught include introductory nutrition, life cycle, nutrition, food preparation, nutritional biochemistry, general biochemistry, and biology.