Nutrition: From Science to You, Books a la Carte Edition (3rd Edition)

NOTE: This edition features the same content as the traditional text in a convenient, three-hole-punched, loose-leaf version. Books a la Carte also offer a great value—this format costs significantly less than a new textbook. Before purchasing, check with your instructor or review your course syllabus to ensure that you select the correct ISBN. Several versions of Pearson's MyLab & Mastering products exist for each title, including customized versions for individual schools, and registrations are not transferable. In addition, you may need a CourseID, provided by your instructor, to register for and use Pearson's MyLab & Mastering products.

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For introductory nutrition courses.

 

A clear and personal approach to nutrition

Nutrition: From Science to You provides the tools students need to understand the science of nutrition and successfully apply it in their personal lives and future careers. This text personalizes nutritional information to engage students in the subject matter, while retaining the scientific rigor needed for academic success. Innovative pedagogical features aid study and review, illustrate key concepts, hone necessary academic skills, promote improved personal nutrition, highlight the importance of nutrition in overall health, and explore the insights of nutrition scientists and other professionals in the field of nutrition.

 

The Third Edition combines research-based content, clear explanations, learning outcomes, and new and revised Focus Figures, Health Connections, and case studies with the power of MasteringNutrition, to help students make critical connections, master concepts through online practice and assessment, and increase their overall understanding of nutrition.

 

Also available with MasteringNutrition™

MasteringNutrition is an online homework, tutorial, and assessment product designed to improve results by helping students quickly master concepts. Students benefit from self-paced tutorials that feature immediate wrong-answer feedback and hints that emulate the office-hour experience to help keep students on track. With a wide range of interactive, engaging, and assignable activities, students are encouraged to actively learn and retain challenging course concepts.

Joan Salge Blake (MS, RD, LDN) is a clinical assistant professor and dietetics internship director at Boston University's Sargent College of Health and Rehabilitation Sciences. She is a member of the American Dietetic association and the Massachusetts Dietetic Association (MDA), has been a presenter and presiding officer at both the ADA Annual Meeting and the MDA Annual Convention, and has been named MDA's "Young Dietitian of the Year." She is a recipient of the Whitney Powers Excellence in Teaching Award from Boston University. In addition to teaching and writing, Joan has a private practice specializing in weight management and lifestyle. She is a member of the ABC News Medical Expert Network and a contributor of articles to a variety of magazines.