Nutrition: From Science to You, 4th edition

Published by Pearson (January 24, 2018) © 2019

  • Joan Salge Blake Boston University
  • Kathy D. Munoz
  • Stella Volpe

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For introductory majors nutrition.

A modern and personal approach to nurition

Nutrition: From Science to You personalizes nutritional information, while retaining the scientific rigor needed for academic success. This approach helps students understand the science of nutrition and how to apply it in both their personal lives and future careers. Innovative features aid study and review, illustrate key concepts, and highlight the role of nutrition in overall health.

The 4th Edition is thoroughly updated to meet the needs of future nutrition and allied health professionals, covering inter-professional applications, emerging and high interest topics, and new dietary and nutrition guidelines.

Hallmark features of this title

  • Focus Figures are in-depth figures designed to teach key nutrition concepts through bold, clear and detailed visual presentations.
  • Exploring Micronutrients present each vitamin and mineral. Each micronutrient is discussed using the same categories for a consistent and easy-to-study format.
  • Health Connection: A Case Study introduces a person with a health problem, explores the interplay between nutrition and disease, and concludes with follow-up critical-thinking questions.
  • Chemistry Boost boxes review chemistry concepts within the context in which students need to know them.
  • Calculation Corner boxes walk students through mathematical equations in a chapter and provide practice working the equations.

New and updated features of this title

  • Inter-professional Nutrition in Practice case studies encourage critical thinking and emphasize the applicability of the content to students' lives and future careers. Case studies draw on Blake's experience as a dietitian as well as topics for those pursuing other allied health professions.
  • NEW & EXPANDED: Coverage has been added for important topics, including prediabetes, non-celiac gluten sensitivity, FODMAP diet, FITT and high intensity interval training, prebiotics and synbiotics. 
  • UPDATED: Visual Chapter Summaries mirror the organization of the chapter content and are numbered to correspond with the chapter objectives, serving as concise study and review tools. 
  • UPDATED: Numbered Learning Outcomes at the beginning of each chapter tie to a specific chapter section, and repeated at the start of each section to enhance student study.
  • UPDATED: Take-Home Messages at the end of each main section repeat the learning outcome number before a brief summation of the key points.
  • UPDATED: Content has been updated throughout to be consistent with the new 2015-2020 Dietary Guidelines, data, research, and trends.

Features of Mastering Nutrition for the 4th Edition

  • Focus Figure Narrated Walkthroughs provide a video tour of each full-page Focus Figure with author Blake breaking down and explaining each part of the Focus Figure, as she would in the classroom.
  • Visual Chapter Summary Coaching Activities complement each Visual Chapter Summary in the text. Hints and feedback help students to understand the learning outcomes referenced in the activity. 
  • MyDietAnalysis Personalized Dietary Analysis activities guide students in a thorough investigation of their dietary intake and focus on the most commonly assigned topics in diet analysis projects. MyDietAnalysis is included with Mastering Nutrition at no charge.
  • UPDATED: NutriTool Activities, reflect new Dietary Guidelines for Americans and feature new activities, including culturally diverse foods (Know Your Fat Sources, Know Your Calcium Sources, and Know Your Protein Sources). 
  • Nutrition animation activities explain big-picture concepts to help students learn the hardest topics in nutrition, address common misconceptions, and include questions with wrong-answer feedback. 
  • Scientific Reporting Lab Activities allow students to apply the principles of the scientific process to their own diet analysis project and determine if they are at risk for cardiovascular disease, diabetes, and more. 

Features of Pearson eText for the 4th Edition

  • Focus Figures explore tough nutrition topics using visuals with author Blake explaining each figure, as she would in the classroom.
  1. What Is Nutrition?
  2. Tools for Healthy Eating
  3. Digestion, Absorption, and Transport
  4. Carbohydrates
  5. Lipids
  6. Proteins
  7. Alcohol
  8. Energy Metabolism
  9. Fat-Soluble Vitamins
  10. Water-Soluble Vitamins
  11. Water
  12. Major Minerals
  13. Trace Minerals
  14. Energy Balance and Body Composition
  15. Weight Management
  16. Nutrition and Fitness
  17. Life Cycle Nutrition: Pregnancy Through Infancy
  18. Life Cycle Nutrition: Toddlers Through Adolescence
  19. Life Cycle Nutrition: Older Adults
  20. Food Safety, Technology, and Sustainability
  21. Global Nutrition and Malnutrition

APPENDICES

  1. Metabolism Pathways and Biochemical Structures
  2. Calculations and Conversions
  3. US Exchange Lists for Meal Planning
  4. Organizations and Resources

About our authors

Joan Salge Blake, MS, RD, LDN, Boston University

Dr. Joan Salge Blake is a Clinical Associate Professor and Dietetics Internship Director at Boston University's Sargent College of Health and Rehabilitation Sciences. She teaches both graduate and undergraduate nutrition courses. She received her MS and EdD from Boston University.

Blake is a member of the Academy of Nutrition and Dietetics (formerly the American Dietetic Association) and the Massachusetts Dietetic Association (MAND). She has been a presenter and Presiding Officer at both the AND Annual Meeting and the MAND Annual Convention and is a guest lecturer at both the Boston University Goldman School of Dental Medicine and the Boston University School of Medicine. She was previously named MDA's “Young Dietitian of the Year” and is the past Director of Education and Nominating Committee Chairperson for the MDA. She currently serves on the MDA board. Blake has received the Whitney Powers Excellence in Teaching award from Boston University and the Annie Galbraith Outstanding Dietitian award from the Massachusetts Dietetic Association.

In addition to teaching and writing, Blake has a private practice specializing in weight management and lifestyle changes. Blake is often asked to translate complex nutritional issues in popular terms in the media. She has conducted over 1,000 media interviews and is a contributor of nutrition articles in a variety of news outlets. Blake was an AND National Media Spokesperson for nine years.

Kathy D. Munoz, EdD, RDN, Humboldt State University

Kathy D. Munoz is a professor emerita and professor of nutrition in the Department of Kinesiology and Recreation Administration at Humboldt State University. She teaches undergraduate introductory nutrition, exercise nutrition, and weight management courses, and teaching preparation in higher education courses in the Extended Education, College of eLearning. She received her EdD from the University of Southern California in curriculum design and an MS in Foods and Nutrition with a minor in exercise physiology from Oregon State University.

Munoz is a member of the Academy of Nutrition and Dietetics and the California Dietetic Association. Her professional memberships include Dietitians in Integrative and Functional Medicine (DIFM), Sports, Cardiovascular, and Wellness Nutrition (SCAN), and Weight Management (WM).

Munoz has published articles in Research Quarterly for Exercise and Sport, Children's Health Care, the Journal of Nutrition Education, and the International Journal of Sport Nutrition and Exercise, and has co-authored a series of nutrition and physical activity curriculum guides for elementary teachers. Munoz has also been recognized for her research in, and development of curriculum for, asynchronous learning.

Stella L. Volpe, PhD, RD, LDN, FACSM, Drexel University

Dr. Stella Lucia Volpe is Professor and Chair of the Department of Nutrition Sciences at Drexel University. Volpe is a nutritionist and exercise physiologist who has built a program of research focusing on three interrelated areas that traverse the lifespan: (1) obesity and diabetes prevention via mineral supplementation, (2) weight management through diet, exercise, and educational programs, and (3) environmental change leading to weight management. She is conducting a cross-sectional, long-term study assessing body composition, resting metabolic rate, maximal oxygen consumption and diet in athletes. In addition, she has recently completed a three-year, school-based obesity prevention trial.

Volpe received her BS in exercise science from the University of Pittsburgh, her MS in exercise physiology from Virginia Tech, and her PhD in nutrition, also from Virginia Tech. Prior to beginning her faculty appointment at Drexel University, Volpe was on the faculty of the University of Pennsylvania, and previous to that, she was on the faculty at the University of Massachusetts, Amherst. Volpe is both a Certified Clinical Exercise Physiologist (American College of Sports Medicine [ACSM]), and a Registered Dietitian Nutritionist. She is a Fellow of the ACSM. Stella is a competitive athlete in field hockey, rowing, and ice hockey. She enjoys being active with her husband and their German Shepherd dogs, Sasha and Bear.

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