Nutrition [2 volumes]: Science, Issues, and Applications

by Barbara A. Brehm

Overview

This thorough one-stop resource draws on solid science and the latest research to play a dual educational role—providing background for students while answering general readers' questions about a wide range of nutrition-related topics.

Nutrition is a popular but often misunderstood topic, one about which there is a great deal of interest as evidenced by the plethora of available advice. Because nutrition is a key factor in health, it is important that the public have a source of information they can trust. This is that source: a comprehensive overview that will help readers make sense of conflicting information they find in the media regarding what is healthy and what is not. Organized alphabetically, the two-volume work covers the most important topics in human nutrition including nutrients, nutrition-related health concerns, aging and nutrition, eating disorders, and the value of dietary supplements.

The digestive system and its organs are discussed, with particular attention to health issues such as irritable bowel syndrome and the role of helpful bacteria. The physiology of hunger and the psychology of appetite and eating behaviors are explained. The work also delves into data on foods that have been featured in recent research, such as garlic, ginger, and turmeric, and it offers consumers a clearer understanding of nutrition-related practices such as organic farming, genetically modified foods, and the use of food additives.

• Provides accessible essays on today's most relevant nutrition topics
• Meets health education goals as represented by high school health education standards
• Includes up-to-date scientific information on contemporary issues
• Takes a holistic perspective, encompassing the physiological, biochemical, psychological, and societal elements of human nutrition
• Suggests interesting "research issues" students may wish to explore and offers ideas for further reading

Product Details

ISBN-13:	9781440828492
Publisher:	Bloomsbury Academic
Publication date:	06/10/2015
Pages:	936
Product dimensions:	7.60(w) x 10.50(h) x 2.90(d)

About the Author

Barbara A. Brehm, EdD, is professor of exercise and sport studies at Smith College in Northampton, MA, where she has taught nutrition and health and sports nutrition for more than 30 years.

Editorial Reviews

"The volumes offer a balance of background and current research-based information for consumers, students, and researchers. . . . Summing Up: Recommended . . . All readership levels." - Choice

From the Publisher

05/01/2016
Brehm (exercise & sports studies, Smith Coll.; former contributing editor, Fitness Management) delivers the basics of nutrition topics for laypeople and students taking introductory courses, with a focus on the scientific. The work begins with a list of entries, a "Guide to Related Topics" that links topics in 13 large categories, and a preface. It then details in an introduction how to evaluate nutrition information, discusses the research process, and provides an overview of information literacy, followed by 281 alphabetically listed entries over the two volumes, covering topics such as appetite, cholesterol, fiber, mercury, phytoestrogens, sustainable agriculture, and Weight Watchers. The articles, ranging from two to four pages, were composed primarily by students from Smith and include cross-references and suggestions for further reading. Some entries feature pictures or diagrams or have "Research Issues" of controversy called out in text boxes. The guide succeeds in its aim of illustrating digestible and science-based material on fundamental nutrition topics, which distinguishes it from more complex or less science-focused materials. VERDICT Recommended for large public libraries and collections supporting beginning nutrition studies students.—Samantha Schmehl Hines, Mansfield Lib., Univ. of Montana, Missoula

Library Journal