Nutrition: Real People, Real Choices
Edition: 4
Copyright: 2019
Edition: 4
Copyright: 2019
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Nutrition: Real People, Real Choices is a research-driven text that has been developed and tested in response to and in partnership with more than 100 instructors across the country. It is also the product of feedback provided in survey data by hundreds of students. An extensive Instructor’s Manual and Test Bank are available as part of the fully integrated ancillaries. These ancillaries are designed to meet student learning objectives.
Nutrition: Real People, Real Choices is an introductory nutrition text that engages and motivates students to care about nutrition and the impact it has on their health and everyday lives. Students are encouraged to apply what they have learned outside of the classroom, allowing them to make informed choices when it comes to a meal or a snack. Included are several applications to assist students in turning knowledge into action:
- Application Tips
- Make It a Practice
- Self-Assessment
- You Decide
- Real People, Real Choices
Nutrition: Real People, Real Choices contains unique features:
Integrated Topics – Information on Dietary Supplements, Global Nutrition, Vegetarianism, and more are included throughout the text. This gives students some exposure to these topics not seen as requiring a dedicated chapter.
Scope of Coverage – Research indicated that two topics were identified as needing full chapter coverage. They are: Dietary Supplements and Alcohol.
Depth of Coverage – Annotated references in each chapter directs students to the companion website where topics are explored in greater detail and/or related topics are investigated. These are labeled in the margins as Want to Know More?
CHAPTER 1 The Food on Your Plate
CHAPTER 2 Think Before You Eat: Developing a Nutrition Plan for Health
CHAPTER 3 Carbohydrates: From Sugar to Fiber and All That’s in Between
CHAPTER 4 Fats or Lipids
CHAPTER 5 Proteins: Not Just for Muscle
CHAPTER 6 Digestion, Absorption, and Metabolism: The Link Between Food and Energy
CHAPTER 7 Energy Balance and Obesity
CHAPTER 8 Water and Electrolytes: Striking a Balance
CHAPTER 9 Vitamins
CHAPTER 10 Minerals
CHAPTER 11 Supplements
CHAPTER 12 Pregnancy, Breastfeeding, and Infant Feeding
CHAPTER 13 Nutrition for Children, Adolescents, and Older Adults
CHAPTER 14 Sport and Exercise Nutrition
CHAPTER 15 Eating Disorders: Do Not Discriminate
CHAPTER 16 Alcohol and Your Health
CHAPTER 17 Assuring a Safe Food Supply
Dr. Clinton Allred is Lake Simpson Dickenson Distinguised Professor at the University of North Carolina Greensboro. Dr. Allred received his B.S. in Animal Science from the University of Georgia in 1997. He completed his Ph.D. in Nutrition at the University of Illinois in 2002. He then served as a Postdoctoral Fellow in the Department of Molecular and Biomedical Pharmacology at the University of Kentucky College of Medicine until August of 2006. In September 2006 Dr. Allred joined the faculty of Texas A & M University as an Assistant Professor in the Department of Nutrition and Food Science. Dr. Allred’s research focuses on the ability of diet to influence the development and progression of several forms of cancer. Another aspect studied in the laboratory is how dietary components may act as ligands of nuclear receptors in cancer cells.
Karen Geismar has been a registered dietitian for over 15 years. She received her bachelor’s degree in Computer Science at Oklahoma State University and later a Master of Science Degree in Nutrition from Texas Woman’s University-Denton. She has over ten years of experience in clinical dietetics, working in an array of clinical settings including the neonatal intensive care unit (ICU), medical ICU, trauma/surgery ICU, and HIV/AIDs clinic. She has been teaching at Texas A&M University in the Department of Nutrition and Food Science since 2008, and instructs courses in introductory nutrition and dietetics. She lives in College Station with her husband, cats, and dog. Her interests include jogging, gardening, and cooking.
Dr. Nancy Turner is a Professor at Michigan State University. She has taught undergraduate and graduate courses in Nutrition since 1995 when she graduated with a Ph.D. in Nutrition. As part of her teaching role, she has been the instructor of an Introduction to Nutrition class for majors and for non-majors. Her research program is focused on characterizing the mechanisms whereby dietary chemoprotective compounds found in fiber-containing foods suppress colon carcinogenesis and inflammatory bowel disease. In addition, her work attempts to define the responses of the colon environment to radiation exposures and weightlessness, such as is experienced by astronauts on long-duration missions. She has published over 60 peer-reviewed papers, six book chapters, and she was an editor of a book entitled “Potential Health Benefits of Citrus”. Her research has been funded by several federal agencies. She currently serves on the editorial boards of Advances in Nutrition and Experimental Biology and Medicine.
Nutrition: Real People, Real Choices is a research-driven text that has been developed and tested in response to and in partnership with more than 100 instructors across the country. It is also the product of feedback provided in survey data by hundreds of students. An extensive Instructor’s Manual and Test Bank are available as part of the fully integrated ancillaries. These ancillaries are designed to meet student learning objectives.
Nutrition: Real People, Real Choices is an introductory nutrition text that engages and motivates students to care about nutrition and the impact it has on their health and everyday lives. Students are encouraged to apply what they have learned outside of the classroom, allowing them to make informed choices when it comes to a meal or a snack. Included are several applications to assist students in turning knowledge into action:
- Application Tips
- Make It a Practice
- Self-Assessment
- You Decide
- Real People, Real Choices
Nutrition: Real People, Real Choices contains unique features:
Integrated Topics – Information on Dietary Supplements, Global Nutrition, Vegetarianism, and more are included throughout the text. This gives students some exposure to these topics not seen as requiring a dedicated chapter.
Scope of Coverage – Research indicated that two topics were identified as needing full chapter coverage. They are: Dietary Supplements and Alcohol.
Depth of Coverage – Annotated references in each chapter directs students to the companion website where topics are explored in greater detail and/or related topics are investigated. These are labeled in the margins as Want to Know More?
CHAPTER 1 The Food on Your Plate
CHAPTER 2 Think Before You Eat: Developing a Nutrition Plan for Health
CHAPTER 3 Carbohydrates: From Sugar to Fiber and All That’s in Between
CHAPTER 4 Fats or Lipids
CHAPTER 5 Proteins: Not Just for Muscle
CHAPTER 6 Digestion, Absorption, and Metabolism: The Link Between Food and Energy
CHAPTER 7 Energy Balance and Obesity
CHAPTER 8 Water and Electrolytes: Striking a Balance
CHAPTER 9 Vitamins
CHAPTER 10 Minerals
CHAPTER 11 Supplements
CHAPTER 12 Pregnancy, Breastfeeding, and Infant Feeding
CHAPTER 13 Nutrition for Children, Adolescents, and Older Adults
CHAPTER 14 Sport and Exercise Nutrition
CHAPTER 15 Eating Disorders: Do Not Discriminate
CHAPTER 16 Alcohol and Your Health
CHAPTER 17 Assuring a Safe Food Supply
Dr. Clinton Allred is Lake Simpson Dickenson Distinguised Professor at the University of North Carolina Greensboro. Dr. Allred received his B.S. in Animal Science from the University of Georgia in 1997. He completed his Ph.D. in Nutrition at the University of Illinois in 2002. He then served as a Postdoctoral Fellow in the Department of Molecular and Biomedical Pharmacology at the University of Kentucky College of Medicine until August of 2006. In September 2006 Dr. Allred joined the faculty of Texas A & M University as an Assistant Professor in the Department of Nutrition and Food Science. Dr. Allred’s research focuses on the ability of diet to influence the development and progression of several forms of cancer. Another aspect studied in the laboratory is how dietary components may act as ligands of nuclear receptors in cancer cells.
Karen Geismar has been a registered dietitian for over 15 years. She received her bachelor’s degree in Computer Science at Oklahoma State University and later a Master of Science Degree in Nutrition from Texas Woman’s University-Denton. She has over ten years of experience in clinical dietetics, working in an array of clinical settings including the neonatal intensive care unit (ICU), medical ICU, trauma/surgery ICU, and HIV/AIDs clinic. She has been teaching at Texas A&M University in the Department of Nutrition and Food Science since 2008, and instructs courses in introductory nutrition and dietetics. She lives in College Station with her husband, cats, and dog. Her interests include jogging, gardening, and cooking.
Dr. Nancy Turner is a Professor at Michigan State University. She has taught undergraduate and graduate courses in Nutrition since 1995 when she graduated with a Ph.D. in Nutrition. As part of her teaching role, she has been the instructor of an Introduction to Nutrition class for majors and for non-majors. Her research program is focused on characterizing the mechanisms whereby dietary chemoprotective compounds found in fiber-containing foods suppress colon carcinogenesis and inflammatory bowel disease. In addition, her work attempts to define the responses of the colon environment to radiation exposures and weightlessness, such as is experienced by astronauts on long-duration missions. She has published over 60 peer-reviewed papers, six book chapters, and she was an editor of a book entitled “Potential Health Benefits of Citrus”. Her research has been funded by several federal agencies. She currently serves on the editorial boards of Advances in Nutrition and Experimental Biology and Medicine.