Nutrition : science and applications (3rd ed)

Features: * An emphasis on critical thinking that helps students analyze the nutritional information that is already available to them and apply it to their own diet.

This is highlighted in Critical Thinking exercises in each chapter. * A focus on how each food choice is one part of the total diet. * The interaction of nutrition, health, and disease is integrated throughout chapter discussions, rather than being boxed or set apart. * The integration of those aspects of nutrition that are affected by the different stages of development.

For example, in the chapter on protein the increased protein needs of children for growth are discussed. * The integration of tools for diet planning - the Food Guide Pyramid, the Dietary Guidelines, and food labeling information is discussed throughout to help students learn how to make wise nutrition choices. * A multicultural approach that increases student awareness of ethnic diversity around the world and also shows them how to eat sensibly within their own cultural tradition. * Off The Shelf boxes address nutrition issues related to products that consumers can purchase off the shelf, such as dietary supplements.* Off The Label boxes help students use food labels to make wise choices. * The original art program uses consistent style and colors to reinforce concepts.

For example, figures that illustrate metabolism are used to introduce this information and then similar art is employed in subsequent chapters to reinforce and add to student knowledge. * Our appendices include 3900 foods, 27 nutrients, and 4 nutrient factors.

New to this edition: * The new edition includes the most current information regarding dietary recommendations (DRIs), regulation of body weight, and the role of nutrition in gene expression, helping students understand how dietary recommendations are developed, and allowing them to evaluate nutrition-related information they see in the news. * Expanded coverage of dietary supplements, including those containing substances not classified as nutrients.

Helps emphasize the importance of whole foods in the diet and helps students think more globally about dietary patterns and health rather than thinking nutrient by nutrient.* More emphasis on the importance of dietary patterns in health and expanded coverage of phytochemicals and antioxidants, and their role in the overall diet and in health.

Helps students recognize the role of dietary supplements and helps them make day-to-day decisions about their benefits and risks.

Allows instructors to present the most up-to-date information to their students.