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Nutrition Science and Applications, 2nd Canadian Edition

Nutrition Science and Applications, 2nd Canadian Edition PDF

Author: Lori A. Smolin and Mary B. Grosvenor

Publisher: Wiley


Publish Date: February 8, 2010

ISBN-10: 0470626755

Pages: 785

File Type: PDF

Language: English

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Book Preface

Nutrition: Science and Applications, Second Canadian Edition, has as its foundation the nutrition fundamentals and outstanding features of the original American edition. The integration of Canadian content with this excellent core material results in a textbook that is both comprehensive and relevant to the Canadian student. It is intended as an introductory nutrition textbook for science-oriented students at the university or college level. The scientific aspects of nutrient function are detailed using the basic principles of biology, physiology, and biochemistry.

Integrated Canadian Content

The Canadian content of the textbook has several recurring themes. Canada’s Food Guide is described in detail early in the text and its usefulness as a tool for making nutritious food choices is emphasized throughout. Data from the Canadian Community Health Survey is presented throughout, often in the form of critical thinking exercises in which students are asked to interpret results and evaluate their implications. Canadian regulations such as those related to food labelling, natural health products, and food safety and the activities of food regulatory agencies such as Health Canada and the Canadian Food Inspection Agency are widely discussed. Results of research on Canadian populations, often conducted at Canadian universities, are included in many chapters.

Critical Thinking Enhances
Problem-Solving Skills

Nutrition: Science and Applications, Second Canadian Edition, takes a critical thinking approach to understanding and applying human nutrition. Like other introductory texts it offers students the basics of nutrition by exploring the nutrients, their functions in the body, and sources in the diet. But its unique critical thinking approach gives students an understanding of the “whys” and the “hows” behind nutrition processes and recommendations. In each chapter, Critical Thinking exercises introduce nutrition-related problems and lead students through the logical questions and thought processes needed to find a solution. The critical thinking exercises included in the textbook fall into two categories:
= Critical thinking exercises related to the health issues and food choices of the individual
= Critical thinking exercises related to public health issues arising from the results of nutritional research studies, including the Canadian Community Health Survey Critical Thinking Exercises Consider the Food Choices of the Individual
= Can I help my mom manage her blood cholesterol?
= Why have I gained 10 pounds?
= What should I eat to reduce my risk of cancer?
= How can I change my diet to better support my athletic training?

These are some of the questions students want answered when they enroll in nutrition classes. To answer these and other health-related questions and to continuously fuel student interest, discussions of the relationships among nutrition, health, and disease are integrated throughout the text. Almost every chapter contains a critical thinking exercise in which an individual faces a relevant health issue, often presented with a clinical flavour (e.g., a middle-aged man trying to lower his serum cholesterol levels because of his family history of heart disease). Students are challenged to analyze the individual’s situation and food intake and use their knowledge to make dietary recommendations. “Applications” at the end of each chapter then ask students to use this same process of logical scientific inquiry, along with the information in the chapter, to assess their own diets and modify them to promote health and to reduce the risk of nutrient deficiencies and nutrition-related chronic diseases. This critical thinking approach gives students the tools they need to bring nutrition out of the classroom and apply the logic of science to their own nutrition concerns. Critical Thinking Exercises Encourage an

Understanding of Nutrition Research

Nutrition: Science and Applications, Second Canadian Edition, introduces nutrition research methodology in the first chapter of the text by explaining the strengths and limitations of both observational studies and intervention trials. In an approach that is relatively unique in introductory textbooks, this introductory information is reinforced with at least one critical thinking exercise in each chapter that presents the results of a nutrition research study and challenges the student to interpret the results and their implications. Students’ attention is often drawn to the link between nutritional research findings and public health policy (for instance, research on the relationship between fish consumption and heart disease and the recommendation in Canada’s Food Guide to consume at least two servings of fish each week). These exercises teach students to evaluate the nutrition information they encounter in scientific literature, which is essential to their role as informed consumers and as future scientists and/or health professionals.

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