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Nutrition: Everyday Choices, First Edition
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Nutrition: Everyday Choices provides students with the decision-making skills needed throughout their lifespan to navigate the myriad of choices they will face in promoting their good health and in preventing disease. A critical thinking approach and a solid underpinning of the process of science empowers students to be knowledgeable consumers when faced with diverse information about emerging diseases such a SARS, biotech foods and gene therapy. As students apply the thought processes and decision-making skills learned throughout the course, they come to understand that there are not "good" foods and "bad" foods, but rather that each choice is only part of an overall healthy diet and that it is the sum of those choices that determines good nutrition.
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English

Mary B. Grosvenor, M.S., R.D. Mary Grosvenor received her B.A. degree in English from Georgetown University and her M.S. in Nutrition Sciences from the University of California at Davis. She is a registered dietitian with experience in public health, clinical nutrition, and nutrition research. She has published in  peer-reviewed journals 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 till involved in nutrition research via the electronic superhighway.

Lori A. Smolin, Ph.D. Lori Smolin received her B.S. degree from Cornell University, where she studied human nutrition and food science. She received her doctorate from the University of Wisconsin at Madison. Her doctoral research focused on B Vitamins, homocysteine accumulation, and genetic defects in homocysteine metabolism. She complete 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, nutritional biochemistry, and introductory biology.

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English

Chapter 1. Nutrition: Choices for Health.

Chapter 2. Guidelines for a Healthy Diet.

Chapter 3. The Digestive System: From Meals to Molecules.

Chapter 4. Carbohydrates: Sugars, Starches, and Fibers.

Chapter 5. Lipids: Fats and Oils.

Chapter 6. Proteins and Amino Acids.

Chapter 7. Managing Your Weight.

Chapter 8. The Vitamins.

Chapter 9. Water and Minerals.

Chapter 10. Meeting Our Needs: Food, Fortified Food, and Supplements.

Chapter 11. Nutrition, Fitness, and Physical Activity.

Chapter 12. Nutrition, Pregnancy, and Infants.

Chapter 13. Nutrition from 2 to 102.

Chapter 14. How Safe Is Our Food Supply?

Chapter 15. Feeding the World.

Appendices.

Glossary.

Index.

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