Nutrition Science and Applications, 4th Edition

Book Cover

Nutrition Science and Applications, 4th Edition

By Lori Smolin and Mary Grosvenor

SINGLE-TERM
$69  USD | $89  CAN

Nutrition: Science and Applications helps students develop the scientific understanding to support their personal and professional decisions. Using a critical thinking approach, this program brings nutrition out of the classroom and allows students to apply the logic of science to their own nutrition concerns—both as consumers and as future scientists and health professionals.

The next generation of WileyPLUS for Nutrition gives instructors the freedom and flexibility to tailor content and easily manage their course to keep students engaged and on track.

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Multimedia content increases student engagement.

Ten new videos focus on the most current, relevant topics in nutrition such as the new food label regulations, meeting protein needs with vegan diets, herbal supplements, and biotechnology. All videos have accompanying assessments.

Students develop valuable analytical skills.

Twelve drag-n-drop digital interactivities focus on food sources and qualities for the macro- and micro-nutrient chapters.

Adaptive practice helps students prepare for class or quizzes and exams.

Active retrieval of information with practice questions is proven to improve retention of information better than re-reading or reviewing the material, and students who use adaptive practice to prepare for exams do significantly better than those who do not. Students begin with a quick, section-level diagnostic to determine their initial level of understanding, and they can use the dashboard and quick reports to see what topics they know and don’t know.

    What’s New

  • Updated Dietary Standards: Dietary standards have been completely updated and revised to reflect the updated standards released by the FDA in Fall 2015.
  • New Interactive Features: New digital activities are included in the next generation of WileyPLUS, including drag-n-drop interactivities focused on food sources and qualities for the macro- and micronutrient sections, as well as eight Working It Out calculating activities that allow students to create unique meals and calculate the calories and percent of calories for each of the macronutrients.
  • Updated Video Resources: Twelve Nutrition Bites videos explain tough concepts and relate course topics to everyday life. There are also five new videos focusing on the most current relevant topics in nutrition.
  • Mobile Media Asset: Many course features are now accessible on tablets and smartphones, including How It Works Animations, Interactive Process Diagrams, What’s on My Plate? Animations, iProfile, and a Dietary Assessment Program.

Lori A. Smolin received a bachelor of science degree from Cornell University, where she studied human nutrition and food science. She received a doctorate from the University of Wisconsin at Madison, where her doctoral research focused on B vitamins, homocysteine accumulation, and genetic defects in homocysteine metabolism. She completed postdoctoral training both at the Harbor–UCLA Medical Center, where she studied human obesity, and at the University of California–San Diego, where she studied genetic defects in amino acid metabolism. She has published articles in these areas in peer-reviewed journals. Smolin is currently at the University of Connecticut, where she has taught both in the Department of Nutritional Science and in the Department of Molecular and Cell Biology. Courses she has taught include introductory nutrition, life cycle nutrition, food preparation, nutritional biochemistry, general biochemistry, and introductory biology.

Mary B. Grosvenor holds a bachelor of arts in English from Georgetown University and a master of science in nutrition science from the University of California at Davis. This combination provides her an ideal background for nutrition writing. She is a registered dietitian and has worked in clinical as well as research nutrition and in hospitals and communities, large and small, in the western United States. She teaches at the community college level and has published articles in peer-reviewed journals in nutritional assessment and nutrition and cancer. Her training and experience provide practical insights into the application and presentation of the science in this text.

  1. Nutrition: Food for Health
  2. Nutrition Guidelines: Applying the Science of Nutrition
  3. Digestion, Absorption, and Metabolism
  4. Carbohydrates: Sugars, Starches, and Fiber
  5. Lipids: Triglycerides, Phospholipids, and Cholesterol
  6. Proteins and Amino Acids
  7. Energy Balance and Weight Management
  8. The Water-Soluble Vitamins
  9. The Fat-Soluble Vitamins
  10. Water and the Electrolytes
  11. Major Minerals and Bone Health
  12. The Trace Minerals
  13. Nutrition and Physical Activity
  14. Nutrition During Pregnancy and Lactation
  15. Nutrition from Infancy to Adolescence
  16. Nutrition and Aging: The Adult Years
  17. Food Safety
  18. World Hunger and Malnutrition