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Understanding Nutrition with Student Resource Access 12 Months : 3rd Edition - Eleanor Whitney

Understanding Nutrition with Student Resource Access 12 Months

3rd Edition

Book with Other Items

Published: 17th August 2016
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Building upon Ellie Whitney and Sharon Rady Rolfes' classic text, this third Australian and New Zealand edition of Understanding Nutrition is a practical and engaging introduction to the core principles of nutrition. A thorough introductory guide, this text will equip students with the knowledge and skills required to optimise health and well-being. With its focus on Australia and New Zealand, the text incorporates current nutrition guidelines, recommendations and public health nutrition issues relevant to those studying and working in nutrition in this region of the world.

The text begins with core nutrition topics, such as diet planning, macronutrients, vitamins and minerals, and follows with chapters on diet and health, fitness, life span nutrition and food safety. Praised for its consistent level and readability, careful explanations of all key topics (including energy metabolism and other complex processes), this is a book that connects with students, engaging them as it teaches them the basic concepts and applications of nutrition.

New to the Edition

  • This text continues to tackle student nutrition misconceptions with Nutrition research boxes, SearchMe! Nutrition, NEW Common Sense tests and NEW critical thinking questions in the topical Highlights.


  • New section on the Gastrointestinal biome in Chapter 3.


  • New Critical thinking questions added to Highlights to encourage students to develop clear, rational, open-minded and informed thoughts based on the evidence presented in the highlight.


  • Updated with the latest in nutrition research and substantially revised to reflect the many changes that have occurred in the field of nutrition.


  • Increased emphasis of New Zealand nutrition issues where they differ from Australian information and legislation are illustrated throughout the text.


  • Updated for the 'Eating and Activity guidelines for NZ', released in 2015, in chapter 2.


  • Margin directions to specific online resources and a NEW Feature matrix further integrate the text with the available interactive online resources including SearchMe! Nutrition and CourseMate website.


About the Authors

Associate Professor Tim Crowe is a nutrition academic at Deakin University in Melbourne and teaches across the undergraduate and postgraduate nutrition and dietetics programs. Tim teaches in the areas of nutritional physiology and biochemistry as well as the applied role of nutrition in disease prevention and management, particularly obesity, diabetes and cancer. He is actively involved in several areas of nutrition research including specialised nutrition in the prevention of surgical complications; nutrition support in wound healing; and at a public health lever. Tim is also an Accredited Practising Dietician and speaks on many health topics to the public through both the media and writing for consumer publications.

Professor David Cameron-Smith is Chair in Nutrition and Research Director of the Liggins Institute, University of Auckland. He is a passionate researcher and educator, working to further how food impacts on human biology and the biochemical links between nutrients and human health.

Adam Walsh is a lecturer in Nutrition and Dietetics in the School of Exercise and Nutrition Sciences at Deakin University in Melbourne and teaches across the undergraduate and postgraduate nutrition and dietetics programs. Adam teaches in the areas of clinical dietetics and paediatric health. Adam is currently undertaking his PhD in the areas of fathers' influence on young children’s nutrition and physical activity behaviours and he also serves as a consultant for clinical educator training and private industry.

1. An overview of nutrition

2. Planning a healthy diet

3. Digestion, absorption and transport

4. The carbohydrates: sugar, starches and dietary fibres

5. The lipids: triglycerides, phospholipids, and sterols

6. Protein: amino acids

7. Metabolism: transformations and interactions

8. Energy balance and body composition

9. Weight management: overweight and underweight

10. The water-soluble vitamins: B group vitamins and vitamin C

11. The fat-soluble vitamins: A, D, E, and K

12. Water and the major minerals

13. The trace minerals

14. Fitness: physical activity, nutrients, and body adaptations

15. Life cycle nutrition: pregnancy and lactation

16. Life cycle nutrition: infancy, childhood and adolescence

17. Life cycle nutrition: adulthood and the later years

18. Diet-related disease

19. Consumer concerns about foods and water

App A: Cells, hormones, and nerves

App B: Basic chemistry concepts

App C: Biochemical structures and pathways

App D: Measures of protein quality

App E: Nutrition assessment

App F: Physical activity and energy requirements

App G: Aids to calculations

Answers

ISBN: 9780170366670
ISBN-10: 0170366677
Audience: Tertiary; University or College
Format: Book with Other Items
Language: English
Number Of Pages: 848
Published: 17th August 2016
Publisher: Cengage Learning Australia
Country of Publication: AU
Dimensions (cm): 27.6 x 21.0  x 2.7
Edition Number: 3
Edition Type: Revised