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Nutrition: A Functional Approach, Canadian Edition, 4th edition

Published by Pearson Canada (March 22, 2021) © 2022

  • Janice Thompson University of Birmingham
  • Melinda Manore Oregon State University
  • Brenda Hartman Brescia College, University of Western Ontario
  • Lynne LaFave Mount Royal University
  • Judy Sheeshka University of Guelph

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Nutrition: A Functional Approach began with our conviction that students and instructors would both benefit from an accurate and clear textbook that links nutrients to their functional benefits. Students have a natural interest in their bodies, their health, their weight, and their success in sports and other activities. By demonstrating how nutrition relates to these interests, this text empowers students to reach their personal health and fitness goals. Throughout the text, material is presented in a lively narrative that continually links the facts to students' circumstances, lifestyles, and goals. Information on current events and research keeps the inquisitive spark alive, illustrating that nutrition is truly a “living” science, and a source of considerable debate.

Hallmark features of this title

  • Mastering Nutrition Student Study Area provides students with self-study material like access to the eText, flashcards, and Canada Food Guide to help them get the best grade in your course at their own pace.
  • We present the “science side” in a contemporary narrative style that's easy to read and understand, with engaging features that reduce students' apprehensions and encourage them to apply the material to their lives.

New and updated features of this title

  • As the world shifts to a greater reliance on digital media, it is appropriate that this text evolves as well. This fourth edition is the first fully digital version of Nutrition: A Functional Approach. Instructors and students will find that, although the medium has changed, the content is fully consistent with prior editions.
  • Keenoa dietary assessment software. Keenoa provides learners with an intuitive way to track and analyze their food choices and eating patterns, using the most accurate and up-to-date nutrition information available. Keenoa is a Canadian software program that provides learners with an extensive base of food that includes ethic foods, convenience foods and analyzes up to 150 nutrients based on the Canadian Nutrient File. It is used by registered dietitians and nutrition researchers across Canada. Students practice and learn nutrition analysis through hands-on diet tracking. Keenoa is integrated into Mastering Nutrition.
  • NEW and UPDATED! Changes in Health Canada's policies and recommendations are reflected in the Nutrition Facts Label and Canada's Food Guide (Chapter 2) and in Food Safety (Chapter 13).
  • NEW! In Depth Chapters: Obesity and Healthful Eating Patterns, these new mini-chapters focus on topics such as the health and societal problems surrounding over nourishment; the effectiveness of lifestyle changes, medications, dietary supplements, and surgery in obesity treatment; and the components and principles of a healthful eating pattern.
  • NEW! Meal Focus Figures, these four new graphics depict the differences in sets of meals, such as a comparison of nutrient density or a comparison of two high-carbohydrate meals, to engage students with useful information in how select changes to food choices can greatly increase nutrient consumption.

Important Digital Assets in Mastering

  • Keenoa dietary assessment software. Keenoa provides learners with an intuitive way to track and analyze their food choices and eating patterns, using the most accurate and up-to-date nutrition information available. Keenoa is a Canadian software program that provides learners with an extensive base of food that includes ethic foods, convenience foods and analyzes up to 150 nutrients based on the Canadian Nutrient File. It is used by registered dietitians and nutrition researchers across Canada. Students practice and learn nutrition analysis through hands-on diet tracking. Keenoa is integrated into Mastering Nutrition.
  • Mastering Nutrition Student Study Area also provides students with self-study material like access to the eText, flashcards, and Canada Food Guide to help them get the best grade in your course at their own pace. 
  • Learning Catalytics™ allows students to use any web-enabled device to participate in class. Instructors can access a library of pre-built questions or construct questions on their own to keep students engaged in the lecture. Learning Catalytics can be assigned to students synchronously or asynchronously and used for individual or group work. It can also place students in discussion groups based on their responses and location, regardless of class size.
  • Meal Focus Figures, these four new graphics depict the differences in sets of meals, such as a comparison of nutrient density or a comparison of two high-carbohydrate meals, to engage students with useful information in how select changes to food choices can greatly increase nutrient consumption.
  1. Nutrition: Linking Food and Health
  2. Designing a Healthful Diet
  3. The Human Body: Are We Really What We Eat?
  4. Achieving and Maintaining a Healthful Body Weight
  5. Carbohydrates: Plant-Derived Energy Nutrients
  6. Fats: Essential Energy-Supplying Nutrients
  7. Proteins: Crucial Components of All Body Tissues
  8. Nutrients Essential to Fluid and Electrolyte Balance
  9. Nutrients Essential to Key Body Functions
  10. Nutrients Essential to Healthy Tissues
  11. Nutrition and Physical Fitness Keys to Good Health
  12. Food Safety and Technology: Protecting Our Food
  13. Food Equity, Sustainability, and Quality: The Challenge of “Good Food”
  14. Nutrition Through the Life Cycle: Pregnancy and the First Year of Life
  15. Nutrition Through the Life Cycle: Childhood to Late Adulthood

Janice Thompson earned a Ph.D. at Arizona State University in exercise sci- ence with an emphasis in exercise physiology and nutrition. She is currently Bristol University's Head of the Centre of Exercise, Nutrition, and Health Sciences and Professor of Public Health Nutrition. Her research focuses on designing and assess- ing the impact of nutrition and physical activity interventions to reduce the risks for obesity, cardiovascular disease, and type 2 diabetes in high-risk populations. She also teaches nutrition and research methods courses and mentors graduate research students.

Melinda Manore earned a Ph.D. in human nutrition with a minor in exercise physiology at Oregon State University (OSU). She is the past chair of the Department of Nutrition and Food Management at OSU, and is currently a profes- sor in the Department of Nutrition and Exercise Sciences. Prior to her tenure at OSU, she taught at Arizona State University for 17 years. Melinda's area of exper- tise is nutrition and exercise, especially the role of diet and exercise in health, exer- cise performance, weight control, and micronutrient needs. She focuses on the nutritional needs of active women and girls.

Brenda Hartman earned her Ph.D. in the Department of Nutritional Sciences at the University of Toronto while working as a dietitian at SickKids in Toronto, Ontario. She is currently a professor in the School of Foods and Nutrition at Brescia University College in London, Ontario. Her primary research interests are in mater- nal and infant nutrition, focusing on dietary and supplement intakes of one-carbon nutrients, exclusionary diet patterns, and factors influencing breastfeeding and donor milk use in premature infants. She is also looking at factors contributing to sarcopenia or muscle loss in hospitalized kidney and bone marrow transplant patients.

Lynne Lafave earned a Ph.D. in nutritional sciences from the Department of Food and Human Nutritional Sciences at the University of Manitoba. She is cur- rently a professor in the Department of Health and Physical Education at Mount Royal University in Calgary, Alberta. Lynne's primary research focuses on design- ing and assessing the impact of nutrition and physical activity interventions with a focus on early childhood education and care environments. Her research also includes investigating the role of food literacy in preschool-aged children's dietary health within a community-based participatory research approach. She teaches nutrition, statistics, and research methods courses.

Judy Sheeshka is Professor and Discipline Head of Dietetics at Victoria University in Melbourne, Australia. She previously spent 21 years in Applied Human Nutrition at the University of Guelph in Guelph, Ontario. Her research interests focus on nutrition policy, and she recently examined consumers' views of menu labelling, policy on advertising foods and beverages to children, and con- sumers' understanding of the Nutrition Facts Panel on packaged foods. She also has a strong interest in food security issues from the perspective of individuals experiencing food insecurity and hunger.

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