Nutritional Sciences: From Fundamentals to Food presents the basics of nutrition with unique coverage of the fundamental science underlying it, including its foundation in anatomy, physiology, and biochemistry. It is organized and written in a clear narrative style, with a linear format that builds concepts, engages students, and promotes a more thorough understanding. It is comprehensive in its coverage, including the most current information, and also unique in its brevity, making it easier to cover the material in a semester or quarter's time. From its emphasis on the fundamental science to the impressive integrated visual and media, relevant and supportive pedagogical features, and extensive supplemental resources (i.e. Diet Analysis+ 8.0, PowerPoint®, and JoinIn? on TurningPointR), this text is a fresh presentation of nutrition concepts that instructors and students will praise.
This introductory textbook explains the chemistry and biology that underlie nutritional concepts. In addition to reviewing the science of nutrition, the authors (both: Washington State U.) show how it applies to making good food choices and staying healthy in special "Nutrition Matters" sections found at the end of most chapters.