Science of Nutrition, The, 5th edition

Published by Pearson (June 3, 2019) © 2020

  • Janice Thompson University of Birmingham
  • Melinda Manore Oregon State University
  • Linda A Vaughan

eTextbook on Pearson+

ISBN-13: 9780135371565 (2019 update)
per month
Pay monthly or
pay undefined one-time
Buy nowOpens in a new tab
Instant access

eTextbook features

  • Instant access to eTextbook
  • Search, highlight, and notes
  • Create flashcards
Products list
$133.32

Price Reduced From: $166.65

Details

  • Loose-leaf, 3-hole-punched pages
Products list
$94.99
Buy accessOpens in a new tab
14 day temporary access available

Platform features

  • Pearson+ eTextbook with study tools
  • Tailored feedback on assignments
  • Interactive course-specific content
  • Real-time analytics and insights

The Science of Nutrition helps you master tough nutrition concepts. The thoroughly current and research-based text uses a functional approach which organizes vitamins and minerals based on their functions within the body and enables you to fully understand their effects on the body.

The 5th Edition includes the most up-to-date scientific research in nutrition, an increased emphasis on nutrition and disease, and margin icons directing you to Oregon State University's FoodHero.org. The text covers key concepts with new and updated Focus Figures and new Nutri-Case case studies.

  • 1. The Science of Nutrition: Linking Food, Function, and Health
  • 2. Designing a Healthful Diet
  • 3. The Human Body: Are We Really What We Eat?
  • 4. Carbohydrates: Plant-Derived Energy Nutrients
  • 4.5. In Depth: Alcohol
  • 5. Lipids: Essential Energy-Supplying Nutrients
  • 6. Proteins: Crucial Components of All Body Tissues
  • 7. Metabolism: From Food to Life
  • 7.5. In Depth: Vitamins and Minerals: Micronutrients with Macro Powers
  • 8. Nutrients Involved in Energy Metabolism
  • 9. Nutrients Involved in Fluid and Electrolyte Balance
  • 10. Nutrients Involved in Antioxidant Function and Vision
  • 10.5 In Depth: The Safety and Effectiveness of Dietary Supplements
  • 11. Nutrients Involved in Bone Health
  • 12. Nutrients Involved in Blood Health and Immunity
  • 13. Achieving and Maintaining a Healthful Body Weight
  • 14. Nutrition and Physical Activity: Keys to Good Health
  • 14.5 In Depth: Disorders Related to Body Image, Eating, and Exercise
  • 15. Food Safety and Technology: Protecting Our Food
  • 16. Food Equity, Sustainability, and Quality: The Challenge of "Good" Food
  • 17. Nutrition Through the Life Cycle: Pregnancy and the First Year of Life
  • 18. Nutrition Through the Life Cycle: Childhood and Adolescence
  • 19. Nutrition Through the Life Cycle: The Later Years
    •  

This publication contains markup to enable structural navigation and compatibility with assistive technologies. Images in the publication are fully described. The publication supports text reflow, is screen-reader friendly, and contains no content hazards known to cause adverse physical reactions.

Need help? Get in touch