Nutrition: Science and Applications - Softcover

Smolin, Lori A.

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9780030177088: Nutrition: Science and Applications

Softcover

ISBN 10: 0030177081 ISBN 13: 9780030177088

Publisher: Harcourt College Pub, 1996

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Integration of health and disease relationships fuels student interest and continuously reinforces the applicability of nutrition science to the students’ lives, helping them appreciate how and why their diet affects their health
Critical thinking approach gives students the tools they need to bring nutrition out of the classroom and apply the logic of science to their own nutrition concerns
Integrated metabolism reinforces understanding of one of the most challenging topics for students, making metabolism more manageable and memorable by presenting the material in smaller chunks relevant to the nutrient being discussed
The total diet, not individual foods, is the focus and the overall dietary pattern is stressed as the factor that determines the healthfulness of your diet

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From the Back Cover:

THE CHOICE IS YOURS

Ice cream or sorbet, red meat or fish, fruits or pastries, eggs or oatmeal-our lives are filled with choices about what we eat. That's why Lori Smolin and Mary Grosvenor's Nutrition: Science and Applications, 4/E helps you understand how to analyze nutritional information and apply your knowledge to the nutrition issues you face each and every day.

Now updated to include the new Dietary Reference Intakes (DRIs) published in the fall of 2002, the Fourth Edition offers new and expanded coverage of such cutting-edge nutritional topics as the relationship between genetics and body weight regulation and the ecological impact of genetically modified foods and organic food production. In addition, this edition features a new chapter, Meeting Nutrient Needs: Food Versus Supplements, which discusses the benefits and drawbacks of meeting nutritional needs with foods, fortified foods, and supplements, as well as the role of herbal supplements.

To enhance your experience learning about nutrition, be sure to visit the book companion website at www.wiley.com/college/smolin

About the Author:

Lori A. Smolin, Ph.D. received her B.S. degree from cornell University, where she studied human nutrition and food science. She recieved her doctorate from the Universtiy of Wisconsin at Madison. Her doctoral research focused on B Vitamins, homocysteine accumulation, and genetic defects in homocysteine metabolism. She completed postdoctoral training both at the Harbor-UCLA Medical Center, where she studied human obesity, and at the University of California at San Diego, where she studied genetic defects in amino acid metabolism. She Has published in these areas in peer-reviewed journals.. Dr. Smolin is currently at the University of Connecticut, where she teaches both in the Department of Nutritional Sciences and in the Department of Molecular and Cell Biology. Courses she has taught include introductory nutrition, lifecycle nutrition, food preparation, nutrional biochemistry, general biochemistry, and biology. Dr. Smolon spent the 2001/2002 academic year in England where she was able to experience the food and nutrition culture on the other side of the Atlantic.

Mary B. Grosvenor, MS., R.D. received her B.A. degree in English from Georgetown University and her M.S. in Nutrition Science from the University of California at Davis. She is a registered dietitian who worked for many years managing nutrition research studies at the General Clinical Research Center at Harbor-UCLA Medical Center. She has published in peer-reviewed jornals in the areas of nutrition and cancer and methods of assessing dietary intake. She has taught introductory nutrition at the community college level and currently lives with her family in a small town in Colorado. She is continuing her teaching and writing career and is still involved in nutrition research via the electronic superhighway.

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