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Scientific American Nutrition for a Changing World
Second Edition| ©2019 Jamie Pope; Steven Nizielski
Nutrition for a Changing World engages students like no other nutrition textbook. Real stories – about real people and real science – are integrated into every chapter, bringing context and relevance to the core science. Infographics in the style of Scientific American magazine are...
Nutrition for a Changing World engages students like no other nutrition textbook. Real stories – about real people and real science – are integrated into every chapter, bringing context and relevance to the core science. Infographics in the style of Scientific American magazine are like “science storyboards” that guide students step-by-step through essential processes and concepts. Coverage of timely topics such as gluten-free diets, the diabetes epidemic, and global nutrition exemplify the book’s contemporary approach to nutrition science.
Nutrition for Changing World is also the only product for the course to offer automatically graded diet analysis activities. AnalyzeMyDiet provides both a diet tracker and personalized, auto-graded diet analysis activities built to cover a standard 3- to 7-day diet analysis assignment, freeing instructors from hand-grading these projects.
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Nutrition defined and simplified for a successful future
Nutrition for a Changing World engages students like no other nutrition textbook. Real stories – about real people and real science – are integrated into every chapter, bringing context and relevance to the core science. Infographics in the style of Scientific American magazine are like “science storyboards” that guide students step-by-step through essential processes and concepts. Coverage of timely topics such as gluten-free diets, the diabetes epidemic, and global nutrition exemplify the book’s contemporary approach to nutrition science.
Nutrition for Changing World is also the only product for the course to offer automatically graded diet analysis activities. AnalyzeMyDiet provides both a diet tracker and personalized, auto-graded diet analysis activities built to cover a standard 3- to 7-day diet analysis assignment, freeing instructors from hand-grading these projects.
Features
Science Through Real Stories
In Nutrition for a Changing World, each chapter (and each spotlight) includes an engaging, integrated story to provide context and relevance for the essential science.
- Modern Magazine Look and Feel
Lively writing and design, in the tradition of Scientific American, make the textbook inviting to students. - Info + Graphics = Infographics
These visually stunning science storyboards guide
students step-by-step through essential processes and concepts. - "Bring it Home" questions ask students to think critically about nutrition concepts in the context of their own lives.
- “Need to Know” review questions reinforce the learning objectives.
AnalyzeMyDiet
AnalyzeMyDiet provides both a diet tracker and personalized, auto-graded diet analysis activities, freeing instructors from hand-grading diet analysis projects.
LaunchPad
LaunchPad gives students everything they need to prepare for class and exams, while giving instructors everything they need to quickly set up a course, create assignments, and track student progress. LaunchPad can be used on its own or integrated with your campus Learning Management System.
In LaunchPad:
- An interactive e-book is paginated, plus fully searchable and downloadable for offline reading. Features such as highlighting, flash cards, bookmarks, and note-taking make the eBook an effective study tool.
- LearningCurve adaptive quizzing
LearningCurve quizzing adapts to students’ needs
based on their performance. It is the perfect tool to motivate students to read before class, and review after! Analytics let teachers get a handle on what their class knows and doesn’t know. - The Video Assignment Tool makes it easy to assign and assess video-based activities and projects, as well as providing a convenient way for students to submit video coursework.
- LaunchPad Gradebook gives a clear window on performance for the whole class, for individual students, and for individual assignments. Gradebook sync is available with LMS integration.
- Optional pre-built chapter units, curated by the authors, can be used as is or customized. Or choose not to use them and build your course from scratch.
- Book-specific instructor resources include PowerPoint sets, textbook graphics, lecture and activity suggestions, test banks, and more.
- Easy LMS integration into your school’s learning management system.
New to This Edition
New to this edition:
- The 2nd has been updated to reflect the ever-changing science of nutrition and revised based on feedback from the introductory nutrition community of instructors.
New in the text:
- New organization with core content covered in 14 traditional chapters and high-interest topics covered in 8 shorter modules called “Spotlights.”
- New chapter on global nutrition and increased coverage throughout the text of sustainability and nutrition around the world.
- 5 new stories and updated scientific data throughout the text
- 13 new Infographics
- New “Stay Tuned” feature points students to more in-depth coverage of topics throughout the book.
New online and in LaunchPad:
- New eBook is paginated, plus fully searchable and downloadable for offline reading. Features such as highlighting, flash cards, bookmarks, and note-taking make the eBook an effective study tool.
- Revised LearningCurve adaptive quizzing now includes more questions per chapter, increased use of images from the text, and the replacement of fill-in-the-blank questions with multiple choice.
- Animated Infographics now have assignable quizzes.
- New AnalyzeMyDiet provides both a diet tracker and personalized, auto-graded diet analysis activities, freeing instructors from hand-grading diet analysis projects.


Scientific American Nutrition for a Changing World
Second Edition| ©2019
Jamie Pope; Steven Nizielski
Digital Options

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E-book
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Scientific American Nutrition for a Changing World
Second Edition| 2019
Jamie Pope; Steven Nizielski
Table of Contents
Chapter 1. The Science and Scope of Nutrition. Eating for a Lifetime: A new field in nutrition research is revealing surprising details about how food affects our genes.
Introducing the science of nutrition
Food provides nutrients and energy
What is malnutrition?
Nutrient intake recommendations
Energy Recommendations
Nutrition Science in Action
Credible Sources of Nutrition Information
Health Goals for Americans
Assessing the North American Diet
Chapter 2. Healthy Diets
From Desert to Oasis: Are ""food deserts"" preventing millions of Americans from eating well?
Healthy diets feature variety, balance, adequacy, and moderation
Understanding the nutrient density and energy density of foods
"Limit these: solid fats and added sugars
Dietary Guidelines for Americans
Understanding the labeling on food
Menu labeling
Chapter 3. Digestive System and Digestive Disorders
A Gut Feeling: Is gluten really all that bad?
Overview of the Digestive Process
Overview of Mechanical and Chemical Digestion
The Path of Digestion from the Mouth to the Large Intestine
The Role of Bacteria in the Gastrointestinal Tract
Digestive Disorders
Irritable Bowel Syndrome (IBS) and Inflammatory Bowel Disease (IBD)
Awareness of Celiac Disease Is Growing
Chapter 4. Carbohydrates,
"Whole Grain" Hype: Can science help us navigate the perils of the cereal aisle?
What Are Carbohydrates?
How Grain-Based Foods Measure Up
The Digestion of Carbohydrates
Added Sugars
Dental Caries
Sugar Alternatives
Understanding Fiber
Carbohydrate Intake Recommendations
NEW story!
SPOTLIGHT A: A Global Pandemic: A projected 629 million people in the world will be living with diabetes by year 2045
What Is Diabetes Mellitus?
Type 2 Diabetes
Diabetes Treatment and Prevention
NEW story! Chapter 5. The Lipids
Is fish really brain food? Dietary lipids can profoundly affect our risk of developing dementia later in life.
Dietary Fat
Overview of the Lipids
Lipid Digestion and Absorption
Lipoprotein Transport
Essential Fatty Acids
Trans Fats
Current Fat Intake and Recommendations
NEW! SPOTLIGHT B: Lipids in Health and Disease
Death in Bogalusa: From tragic deaths in a southern town, insights into heart disease.
Atherosclerosis and Cardiovascular Disease
Risk Factors for Cardiovascular Disease
A Heart-Protective Diet
Fat Intake and Health—Beyond Cardiovascular Disease
Chapter 6. Protein
How much of a good thing do we need? Experts consider how much protein is best for us all.
Recommendations for Protein Intake
Protein Synthesis
Digestion and Absorption of Proteins
Varied Functions of Protein
Protein Turnover and Nitrogen Balance
Seniors May Benefit from Increased Intakes of Protein
Protein Sources
Protein Quality
Protein-Deficiency
High-Protein Diets
NEW! SPOTLIGHT C: Plant-Based Diets
Pass the plants, please: What does a Spanish study say about the benefits of following a Mediterranean-like diet?
Vegetarian and Semi-Vegetarian Diets
Benefits of a Diet Rich in Plant Foods
How Cancer Develops
Benefits of Phytochemicals
Nutritional Considerations and Concerns Associated with Plant-Based Diets
Plant-Based and Vegetarian Guidelines
The Mediterranean Diet
NEW story! Chapter 7. Fat-soluble Vitamins
Biofortication in Bangladesh: Can a public health crisis be solved with rice?
Introducing the vitamins
Properties of fat-soluble vitamins
Vitamin A
Antioxidants Protect Against Damage from Free Radicals
Vitamin D
Vitamin E
Vitamin K
Chapter 8. Water-soluble Vitamins
It's Not A Germ: Pioneering research uncovers vitamin deficiency diseases
Characteristics of the water-soluble vitamins
The B-vitamins
Choline
Vitamin C
Chapter 9. Major Minerals and Water
Potassium Power: Eating a diet low in sodium and rich in potassium may be protective of hypertension
Overview of the minerals
Mineral absorption and bioavailability
Minerals in our food
Calcium, magnesium and phosphorus have diverse structural roles in the body
Sulfur is a component of proteins
Sodium, potassium and chloride maintain fluid balance in the body
Water
Water intake recommendations
Chapter 10. Trace Minerals
Small Amounts with Big Importance: Is Iodine Decificiency a Thing of the Past?
Introducing the trace minerals
Iodine: Sources and Functions
Iron
Zinc
Copper
Selenium
Flouride
Other Trace Minerals: Manganese, Molybdenum, and Chromium
Ultratrace minerals
NEW! SPOTLIGHT D: Supplements
Supplements, herbs, and functional foods: Surprising studies on the value of vitamin supplements.
What Are Dietary Supplements?
Regulations of Dietary Supplements
Understanding Supplement Labels
Are Dietary Supplements Harmful?
Functional Foods
Chapter 11. Energy Balance and ObesityThe Sitting Disease: Understand the causes and consequences of obesity.
Energy in, energy out
The biology of hunger
A NEAT cause of weight gain
Lifestyle and energy balance
Weight loss recommendations
Chapter 12. Nutrition and Fitness
Eating to Win: Research suggests that when athletes eat may be just as important as what they eat.
Components of fitness
Fueling the body
Measures of exercise intensity
Dietary carbohydrates for endurace exercise
Female athlete triad
Body building
Hydrating the athlete
Physical fitness: not just for athletes
Chapter 13 Nutrition through the College Years
Determinants of eating behavior, disordered eating, and alcohol: How food choices are influenced by social norms.
Growth, Development, and Nutrient Requirements in Late Adolescence
Calcium
Iron
Determinants of Eating Behavior
Eating Challenges on Campus
Eating Disorders
Alcohol
Spotlight E: Pregnancy, Lactation, and Infancy
Nourishing mother and baby: New research suggests that delaying cord clamping after birth preserves iron status.
Changing Nutritional Needs
Energy and Nutrient Needs during Pregnancy
A Healthy Pregnancy
Food Safety
Postnatal Nutrition
Nutrition during Lactation
Formula Feeding
Nutrition for the Growing Child
NEW! SPOTLIGHT F: Childhood Nutrition
Food allergies and intolerances: As paradoxical as it may seem, could dirt and germs make children healthier for life?
What Are Children Eating?
Nutritional Recommendations for Children
Nutrients of Concern in Childhood
Childhood Obesity
Food Allergies
Growth and Development in Childhood
NEW! SPOTLIGHT G: Nutrition and the Aging Adult
Live long and prosper: Can you eat your way to a longer, healthier life?
What Happens When We Age?
Life Expectancy and Lifespan
Blue Zones
Energy Needs and Physical Activity
Special Nutritional Concerns for Older Adults
Nutrient Recommendations for Seniors
Maintaining Physical Strength for a Lifetime
Blue Zone Secrets
NEW! Chapter 14. Global Nutrition: Food Security and Sustainability
Feeding the world now and in the future; How will we combat global hunger while we promote food security and sustainability?
Food and Nutrition Security
Sustainability
How Are Organic Foods Different from Conventional Foods?
NEW! SPOTLIGHT H: Food Safety
How cantaloupe turned lethal; Safe food-handling practices from farm to table can dramatically reduce the risk of foodborne illness.
A Brief History of Food Safety in America
Foodborne Intoxication and Infection
Engineering Food Safety: HACCP and Irradiation
Food Safety and Modernization Act
Food Safety in the Home
Appendices


Scientific American Nutrition for a Changing World
Second Edition| 2019
Jamie Pope; Steven Nizielski
Authors

Jamie Pope
JAMIE POPE, M.S., R.D.,, MS, RDN, LDN, FAND, is Assistant Professor in Nutritional Sciences in the Vanderbilt University School of Nursing. She has been with Vanderbilt University since 1986, working in the areas of obesity research, weight management, health promotion, and heart disease prevention and—since 2000—teaching introductory nutrition courses. Jamie’s popular classes bring together undergraduate students from a wide range of majors to learn about the science of nutrition and its application to their personal and professional lives. She was the recipient of the Faculty Innovation in Teaching Award in 2013. Beyond the classroom, Jamie adapted portions of her Vanderbilt courses to produce an open online course on the Coursera learning platform, which attracted more than 175,000 students from all over the world. Outcomes and application of this online course to dietetic practice and nutrition education were published in the Journal of Nutrition and Dietetics and presented at the Academy of Nutrition and Dietetics Food and Nutrition Exhibition and Conference. Based on her professional and scholarly contributions, she earned the status of Fellow of the Academy of Nutrition and Dietetics in 2017. She serves on the executive leadership committee for Nutrition Educators of Health Professionals dietetic practice group. Jamie has also served as corporate nutrition consultant, media representative, and scientific advisor for several national
companies and corporations. Earlier in her career, Jamie coauthored several popular press books such as The T-Factor Fat Gram Counter, which remained for more than three years on the New York Times best-sellers list. She has authored or contributed to numerous other scientific and lay press publications. Jamie cherishes time with her family and friends and loves listening to historical fiction novels on tape while she takes long walks with her dog.

Steven Nizielski
Steven Nizielski, M.S., Ph.D., MS, PhD, earned his Bachelor of Science degree from the University of Minnesota in Wildlife Biology and assisted in research projects involving Siberian tigers and gray wolves before entering graduate school. He earned his Master’s and Doctorate degrees at the University of Minnesota in nutrition, with an emphasis in biochemistry. He is currently an Associate Professor in the Department of Biomedical Sciences at Grand Valley State University in Allendale, Michigan, where he teaches introductory nutrition, clinical nutrition, advanced metabolism, life cycle nutrition, and sports nutrition courses. Past research activities include investigating brown adipose tissue thermogenesis and changes in adipose tissue gene expression in response to aging and exercise. His current research focuses on evaluating the campus food environment. Steve is a fellow of The Obesity Society and is a member of the American Society for Nutrition and of the American Physiological Society. He is an avid cyclist and enjoys cross-country skiing, hiking, camping, and cooking.


Scientific American Nutrition for a Changing World
Second Edition| 2019
Jamie Pope; Steven Nizielski
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Second Edition| 2019
Jamie Pope; Steven Nizielski
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