Visualizing Nutrition: Everyday Choices [with Nutrient Composition of Foods]

by Mary B. Grosvenor, Lori A. Smolin

Visualizing Nutrition, 2e is intended for a one-term course in introductory Nutrition taught at both two- and four-year schools. Visualizing Nutrition, 2e offers students a valuable opportunity to identify and connect the central issues of nutritional science in a visual approach. As students explore the critical topics of nutrition, they create a desire to understand the topics through demonstration of their relevance to the readers personal life. The material 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. Visualizing Nutritions critical thinking approach and a solid underpinning of the process of science empowers students to be knowledgeable consumers when faced with decisions about what to eat. 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. The premier art program, interactive components, and applicable content, make this a sure winner in sharing ones passion for Nutrition and engaging students. The new edition has been completely updated to include updated coverage and information on the latest Dietary Guidelines for Americans 2010 and all of the MyPlate information.

Genres: Nonfiction, Science, Textbooks, Nutrition, Self Help

605 pages, Unbound

First published November 1, 2009

Reviews

[Gabbi · Rating 3 out of 5]

I only read a few chapters of this, but it had a lot of information that I now fall back on. I really want to get an earlier edition to this because it will be a whole lot cheaper, and I think it would be a great resource. It doesn't really focus on the biochemistry of nutrition so much as it does the mainstream, fundamental information. One thing it shed a lot of light on was enriched and whole wheat flour. Now, I watch out for enriched flour like a hawk! And the book had an interesting article that covered the history of chicken egg nutrition. You know, eggs are bad for you - loaded with bad cholesterol. Now they're good for you. Oh! Wait a minute! Now they're bad, again.

[3rat0 · Rating 4 out of 5]

This was the book that was chosen to go along with my fall semester nutrition class. I found it very easy to follow. It wasn't filled with fluff or unnecessary information that bogged it down. I also learned quite a bit about how the body functions with the right nutrition. If you're wanting to start learning about health and the choices that you can make, this is a good place to create a basic foundation!

[Brianna Olomua · Rating 5 out of 5]

This text book is excellent! It has great pictures, charts, and resources. The text is very easy to read and interresting! It was not boring reading any chapters! I will refer back to this book in my career of teaching nutrition!