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Home › Books › Understanding Nutrition
Understanding Nutrition

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Book Info
PublisherCengage Learning
PublishedJan 1, 2021
Edition16th
ISBN-13978-0357447512
ISBN-100357447512
LevelUndergraduate
Nutrition Science

Understanding Nutrition

By Ellie Whitney, Sharon Rady Rolfes
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Amazon 119.77 Buy

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About This Book

Understanding Nutrition is a comprehensive textbook that explores the science of nutrition, covering the functions of nutrients, the role of diet in health and disease, and the application of nutritional principles across the human life cycle. It integrates current research with practical dietary guidelines to provide a foundational understanding of human metabolism and nutritional requirements.
Book Review | Amerbach
Understanding Nutrition serves as a foundational resource for students entering the field of nutritional science. This book provides a rigorous examination of the biochemical and physiological processes that govern human nutrition, spanning from the molecular level of nutrient function to the broader context of public health and dietary policy. The scope of the work is extensive, covering the essential macro and micronutrients, energy balance, and the specific nutritional needs of individuals throughout the life cycle, including pregnancy, infancy, childhood, and aging. A notable characteristic of this book is its commitment to integrating evidence-based research with practical application. The authors utilize clear, pedagogical structures to explain complex metabolic pathways, ensuring that the material remains accessible while maintaining academic depth. The text is further supported by case studies and real-world examples that illustrate the clinical and social implications of nutritional choices. By bridging the gap between theoretical science and practical dietary assessment, the book equips students with the tools necessary to evaluate nutritional information critically. The organization of the material follows a logical progression, beginning with the basics of digestion and absorption before moving into the specific roles of carbohydrates, lipids, proteins, vitamins, and minerals. This structured approach allows for a comprehensive understanding of how individual nutrients contribute to overall health and the prevention of chronic disease. Furthermore, the inclusion of current dietary guidelines and updated research findings ensures that the content remains relevant to contemporary health challenges. In the context of academic study, this book functions as a primary reference for introductory courses in nutrition and dietetics. It provides a balanced perspective that is essential for students who require a thorough grounding in both the science of metabolism and the application of nutritional therapy. The Amerbach perspective identifies this book as a standard-setting text that successfully synthesizes complex scientific data into a coherent framework, making it an indispensable resource for those preparing for professional practice in health and wellness sectors.

Academic Use

Introductory nutrition courses for health science, nursing, and dietetics students.

Who Is It For?

Undergraduate students pursuing degrees in nutrition, dietetics, nursing, and other health-related fields.

Table of Contents

  1. 1. An Overview of Nutrition
  2. 2. Planning a Healthy Diet
  3. 3. Digestion, Absorption, and Transport
  4. 4. The Carbohydrates: Sugars, Starches, and Fibers
  5. 5. The Lipids: Fats, Oils, Phospholipids, and Sterols
  6. 6. The Proteins: Amino Acids
  7. 7. Metabolism
  8. 8. Energy Balance and Body Composition
  9. 9. Weight Management: Overweight, Obesity, and Underweight
  10. 10. The Water-Soluble Vitamins
  11. 11. The Fat-Soluble Vitamins
  12. 12. Water and the Major Minerals
  13. 13. The Trace Minerals
  14. 14. Fitness: Physical Activity, Nutrients, and Body Adaptations
  15. 15. Life Cycle Nutrition: Pregnancy and Lactation
  16. 16. Life Cycle Nutrition: Infancy, Childhood, and Adolescence
  17. 17. Life Cycle Nutrition: Adulthood and the Later Years
  18. 18. Nutrition and Chronic Diseases
  19. 19. Food Safety and Food Technology
  20. 20. Hunger and Global Environment.
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