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Study Guide for McGuire/Beerman's Nutritional Sciences: From Fundamentals to Food, 2nd Paperback – October 7, 2009

ISBN-13: 978-0495826842 ISBN-10: 0495826847 Edition: 2nd

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Product Details

  • Paperback: 368 pages
  • Publisher: Cengage Learning; 2 edition (October 7, 2009)
  • Language: English
  • ISBN-10: 0495826847
  • ISBN-13: 978-0495826842
  • Product Dimensions: 0.7 x 8.4 x 10.6 inches
  • Shipping Weight: 1.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Best Sellers Rank: #190,611 in Books (See Top 100 in Books)

Editorial Reviews

Review

1. The Science of Nutrition. 2. Nutritional Assessment and Dietary Planning. 3. Chemical, Biological, and Physiological Aspects of Nutrition. 4. Carbohydrates. Nutrition Matters Nutrition and Diabetes. 5. Protein. Nutrition Matters Food Safety. 6. Lipids. Nutrition Matters Nutrition and Cardiovascular Health. 7. Energy Metabolism. Nutrition Matters Alcohol, Health, and Disease. 8. Energy Balance and Body Weight Regulation. Nutrition Matters Disordered Eating. 9. Physical Activity and Health. 10. Water-Soluble Vitamins. 11. Fat-Soluble Vitamins. Nutrition Matters Nutrition and Cancer. 12. The Major Minerals and Water. Nutrition Matters Nutrition and Bone Health. 13. The Trace Minerals. 14. Life Cycle Nutrition. Nutrition Matters Food Insecurity, Hunger, and Malnutrition. --This text refers to an alternate Paperback edition.

About the Author

Dr. Michelle "Shelley" McGuire teaches in the Department of Food Science and Human Nutrition at Washington State University. She is the author of several published articles, and specializes in the research of understanding of how breastfeeding and lactation influence both maternal and child health and well-being. Recent research has focused on investigating how maternal diet influences milk fat content and, thus, energy intake and fatty acid consumption of the breastfeeding child. Dr. McGuire has been teaching the basic nutrition course for several years and has a strong appreciation of the course, its goals and objectives, and the variety of student needs. This experience coupled with her strong writing and research background has helped her create an exciting and refreshing text for the introductory nutrition course.

Dr. Beerman teaches in the Department of Food Science and Human Nutrition at Washington State University. The author of several published articles, she specializes in research focusing on dietary practices of college students and the effects of isoflavones on health parameters in postmenopausal women. Dr. Beerman also has published several articles accessing the effectiveness of computer technology in the college classroom. Dr. Beerman teaches the introductory nutrition course for health majors, as well as courses in nutrition education, life cycle nutrition, and pathophysiology. Since joining the faculty at Washington State University in 1989, she has taught more than 10,000 students and has been the recipient of several teaching awards. Dr. Beerman's years of teaching experience, combined with her wide knowledge base in nutrition and health sciences, has helped create this innovative introductory nutrition text.

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Customer Reviews

4.8 out of 5 stars
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This was a great resource during my nutrition class.
Sarah
This book is very informative, easy to read, and an overall good source to have for Nutrition majors, or those interested in studying the subject.
Sara Scofield
Book came as described ~ good shape and in time period it was advertised as.
PIdaho

Most Helpful Customer Reviews

10 of 10 people found the following review helpful By Sara Scofield on February 21, 2009
Format: Hardcover
This book is very informative, easy to read, and an overall good source to have for Nutrition majors, or those interested in studying the subject. The layout is organized with many diagrams, graphs and tables which help out a lot.
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13 of 15 people found the following review helpful By abbztrak on March 8, 2007
Format: Hardcover
I bought this book for class and I would say it really helps a lot in a way that it gives more explanations and more details about things that are not discussed in class. Because usually teachers do require reading and details that are not covered in class would still be on the test. And, some teachers do not explain some things very well, so reading this book helps in understanding the theory.
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7 of 7 people found the following review helpful By N. Davidek on February 14, 2010
Format: Hardcover Verified Purchase
Book gives a good overview of the science behind nutrition. Way better then other books I have purchased. Contains interesting case studies that allow one to read about how nutritional intervention can help and also how nutrition plays into many diseases/conditions. Wasn't too difficult to read, lots of pictures definitely helped. Overall, an excellent introductory text to nutritional science.
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1 of 1 people found the following review helpful By Jeanne Arbuckle on December 8, 2013
Format: Hardcover Verified Purchase
Great reference for basic nutrition information. I have found most of the information I am looking for in it when I couldn't find it in other books.
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Format: Hardcover Verified Purchase
A great book if you are wanting to learn about nutritional science. It is outdated, so if you may need to do some research for more current nutritional guidelines.
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By Mark G. on January 26, 2013
Format: Hardcover Verified Purchase
If you are into the science of nutrition, this is a book to have on your shelf. I've found it to be a great book of knowledge and understanding in regards to many aspects of nutrition. Buy the book and keep as a reference.
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By Sarah on January 12, 2013
Format: Hardcover Verified Purchase
This was a great resource during my nutrition class. It worked wonders for my homework grades! I got an A!
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