Nutrition: .

An Updated Version of an Essential Text for Nutrition Majors and Advanced Non-Majors

Nutrition, Fifth Edition is a completely revised and updated text. The new edition is challenging, student-focused and provides the reader with the knowledge they need to make informed decisions about their overall nutrition and a healthy lifestyle.

Central to Nutrition, Fifth Edition is its rigorous coverage of the science of nutrition, metabolism, and nutrition-related diseases. Practical content coupled with focused chapter learning objectives reinforce key concepts to improve retention and learning outcomes. An integrated pedagogy accommodates different learning styles to promote knowledge, behavior change and student comprehension of the material.

The Fifth Edition has been updated to include a new spotlight on obesity, an updated chapter on metabolism as well as a revised chapter on energy balance and body composition. New Nutrition Science in Action scenarios present contemporary examples of the science behind nutrition. Important biological and physiological concepts such as emulsification, glucose regulation, digestion and absorption, fetal development, nutritional supplements, weight management and exercise are covered throughout the text and reinforced through updated tables and graphics.

New to the Fifth Edition:

- Spotlight on Obesity
- Chapter Learning Objectives added to the beginning of each chapter
- All New Nutrition Science in Action Features
- Updated chapter pedagogy includes new definitions and statistics based on the 2010 Dietary Guidelines, USDA MyPlate, and Healthy People 2020
- Updated position statements reflect the new Academy of Nutrition and Dietetics
- Revised and updated art gives the text a modern and current feel.


Key Features:
•Learning Objectives map to chapter content
•Think About It questions at the beginning of each chapter present realistic nutrition-related situations and ask the students to consider how they would behave in such circumstances.
•Position statements from the Academy of Nutrition and Dietetics, the American College of Sports Medicine, and the American Heart Association bolster the assertions made by the authors,
showcasing concurrent opinions held by some of the leading organizations in nutrition and health.
•Quick Bites present fun facts about nutrition-related topics such as exotic foods, social customs, origins of phrases, folk remedies, and medical history, among others.
•For Your Information offers more in-depth treatment of controversial and timely topics, such as unfounded claims about the effects of sugar, whether athletes need more protein, and usefulness of the glycemic index.
•Label to Table helps students apply their new decision-making skills at the supermarket. It walks students through the various types of information that appear on food labels, including government-mandated terminology, misleading advertising phrases, and amounts of ingredients.
•Nutrition Science in Action walks students through science experiments involving nutrition. It presents observations and hypotheses, an experimental plan, and results, conclusions, and discussions that allow students to apply their knowledge of nutrition to real-life experiments outside of the classroom.
•Key Terms are defined on the page for quick student comprehension, and are listed in the learning portfolio at the end of every chapter.
•Study Points summarize the key concepts of every chapter.
•Study Questions challenge students to consider the material they learned, and test their comprehension with concise, focused questions.
•Try This activities encourage students to put theory into practice and will help students whose learning style is experimental.
•What About Bobbie tracks the eating habits and health-related decisions of a typical college student enabling students to apply the material they have learned in the chapter to a typical situation.
•Electronic Student Study Guide access is available with every new text at no additional cost to your students

Dr. Paul Insel, PhD is Faculty Advisor in the Department of Psychiatry and Behavioral Sciences at Stanford University School of Medicine. He has been Principal Investigator on a number of key NIH nutrition projects, and has authored 14 books and more than 100 articles. His best-selling US college health textbook, Core Concepts in Health, is now in its 19th edition and was recognized in 2020 with a McGuffey Longevity Award from The Textbook and Academic Authors Association; his other college textbooks, Nutrition and Fit & Well are in their 7th and 16th editions, respectively. Mr. Ross is co-director of the California Institute of Human Nutrition. For 15 years he has created health and nutrition educational materials for consumers, professionals, and college students. He has special expertise in communicating complicated physiological processes with easily understood graphical presentations. NIH selected his Travels with Cholesterol for distribution to consumers. His multidisciplinary focus brings together the fields of psychology, nutrition, biochemistry, and medicine. Kimberley McMahon is a registered and licensed dietitian in Nevada. She received her undergraduate degree from Montana State University and master’s degree from Utah State University. She has taught nutrition courses in both traditional and online settings, including basic nutrition, advanced nutrition, medical terminology, nutrition for exercise and sport, dietetics administration, and clinical nutrition. She has been an instructor at Utah State University and Northern Kentucky University, Logan University, and currently teaches in the Department of Nutrition at Rosalind Franklin University of Medicine and Science. In addition to Discovering Nutrition, she is a co-author of Nutrition, Nutrition Across Life Stages, Nutrition Essentials and Eat Right! Healthy Eating in College and Beyond. Her interests and experience are in the areas of wellness, weight management, sports nutrition, and eating disorders. Dr. Melissa Bernstein, PhD, RDN, LD, FAND, DipACLM, FACLM, FNAP, is a Registered Dietitian Nutritionist, Licensed Dietitian, Fellow of the Academy of Nutrition and Dietetics and a Diplomat of the American College of Lifestyle Medicine. She received her doctoral degree from the Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy at Tufts University in Boston, MA. In her position as Associate Professor and Chair of the Department of Nutrition at Rosalind Franklin University of Medicine and Science (North Chicago, Illinois), she is innovative in creating and teaching engaging and challenging online nutrition courses. Her interests include nutrition for a healthy lifestyle, physical activity and holistic wellness. Dr. Bernstein is the coauthor of the Position of the Academy of Nutrition and Dietetics: Food and Nutrition for Older Adults: Promoting Health and Wellness. In addition to co-authoring Nutrition, Discovering Nutrition, Nutrition Across Life Stages, Nutrition for the Older Adult, and Nutrition Assessment, Clinical and Research Applications, she has contributed, authored, and reviewed textbook chapters and peer-reviewed journal publications and participates on numerous advisory and review boards.