Nutrition:From Science to You

Benjamin Cummin
Joan Salge Blake / Kathy D. Munoz / Stella Volpe  
Dezember 2009
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Nutrition: From Science to You builds on the strengths of its sister book Nutrition & You and takes a personal approach to introductory nutrition in the majors market. This book is geared towards visual learners and aids students in applying the material they learn to themselves and their future clients and patients.


This text personalizes information for students to engage them in the subject matter, while retaining the scientific rigor needed. Innovative pedagogical features include the Visual Summary Tables, which present key information in the micronutrients chapters to support students as visual learners, and Table Tips throughout the book, which give students practical ways to improve their eating habits.



  • Myths and Misperceptions Pretests open each chapter. These ask the student 10 questions and help them recognize that what they think they know about nutrition isn't always accurate. Answers are given at the end of the chapter with a link to the location of further discussion within the chapter.
  • Campus Corners are mini scenarios at the beginning of each chapter that present a situation involving a college student experiencing a common nutrition-related situation. Students will relate to the characters in the scenarios and be drawn into the chapter content because they see how the material will be useful in their own lives. The scenario is briefly revisited in Campus Corner Revisited sections two to three times later in the chapter.
  • Table Tips give practical ideas for incorporating adequate amounts of each nutrient into the diet using real foods.
  • Self-Assessments throughout the book ask the student to think about their own diet and behaviors and how well they are meeting their various nutrient needs.
  • Two Points of View at the end of each chapter contain questions and answers from two experts representing opposing viewpoints on a timely topic. This feature will encourage students to think critically about pro and con arguments on a given issue and decide for themselves which side they agree with. These also give students further insight into career possibilities within the field of nutrition.
  • Visual Summary Tables are self-contained spreads (two or four pages) that incorporate photos, illustrations, and text to present each vitamin and mineral. Each micronutrient is discussed using the same categories (forms, functions, daily needs, food sources, toxicity and deficiency symptoms) for a consistent and easy-to-study format. These enable students to identify at a glance the key aspects of each nutrient. There is also a chapter-ending Visual Summary Table for the protein, carbohydrates, and lipids chapters that similarly summarize key points about each macronutrient.
  • Focus on Research boxes describe a research study relevant to each chapter, including its hypothesis, research method used, results, and conclusions. Students are given practice in analyzing research and are exposed to cutting-edge topics in nutrition research.
  • Calculation Corner boxes walk students through mathematical equations used in the chapter and give them practice working the equations themselves.
  • Chemistry Boost boxes review chemistry concepts as needed without bogging down the text.
  • Careers in Nutrition are online interviews with RDs and other professionals in the field of nutrition. Described briefly in the text, the complete interviews are found online, where students will get insight into the careers that they can aspire to with a nutrition major and will help instructors emphasize the professionalism of the field.

Table of Contents

    1. What Is Nutrition?
    2. Tools for Healthy Eating
    3. Digestion, Absorption, and Transport
    4. Carbohydrates: Sugars, Starches, and Fiber
    5. Fats, Oils, and Other Lipids
    6. Proteins and Amino Acids
    7. Alcohol
    8. Metabolism
    9. Fat-soluble Vitamins
    10. Water-soluble Vitamins
    11. Water
    12. Major Minerals
    13. Trace Minerals
    14. Energy Balance and Body Composition
    15. Weight Management
    16. Nutrition and Fitness
    17. Life Cycle Nutrition: Pregnancy through Infancy
    18. Life Cycle Nutrition: Toddlers through Adolescence
    19. Life Cycle Nutrition: Adults through the Later Years
    20. Food Safety and Technology
    21. Hunger at Home and Abroad


Joan Salge Blake, MS, RD, LDN, Boston University


Joan Salge Blake is a Clinical Associate Professor and Dietetics Internship Director at Boston University's Sargent College of Health and Rehabilitation Sciences. She teaches both graduate and undergraduate nutrition courses. She received her MS from Boston University.


Joan is a member of the American Dietetic Association and the Massachusetts Dietetic Association (MDA). She has been a presenter and Presiding Officer at both the ADA Annual Meeting and MDA Annual Convention and is a guest lecturer at the Boston University Goldman School of Dental Medicine. She was previously named MDA's "Young Dietitian Of The Year" and is the past Director of Education and Nominating Committee Chairperson for the MDA. She is currently serves on the MDA board. Joan has received the Whitney Powers Excellence in Teaching Award from Boston University and the Annie Galbraith Outstanding Dietitian award from the Massachusetts Dietetic Association.


In addition to teaching and writing, Joan has a private practice specializing in weight management and lifestyle changes. Joan is often asked to translate complex nutritional issues in popular terms, as a member of the ABC News Medical Expert Network and a contributor of articles to a variety of magazines. 


Kathy D. Munoz, EdD, RD, Humboldt State University

Kathy D. Munoz is a professor of nutrition and Chair of the Department of Kinesiology and Recreation Administration at Humboldt State University. She teaches graduate and undergraduate nutrition courses, and graduate level research methods and statistics. She received her EdD from the University of Southern California in curriculum design and a MS in Foods and Nutrition with a minor in exercise physiology from Oregon State University.  Kathy has published research in the areas of nutrition and exercise, weight management, and body composition. 

Kathy is a member of the American Dietetic Association and the California Dietetic Association. She has published articles in Research Quarterly for Exercise and Sport, Children's Health Care, Journal of Nutrition Education,and theInternational Journal of Sport Nutrition and Exercise, and has co-authored a series of curriculum guides for elementary teachersKathy has also been recognized for her research in, and development of, asynchronous learning.


Stella L. Volpe, PhD, RD, LDN, University of Pennsylvania

Stella Volpe is the Miriam Stirl Term Associate Professor of Nutrition in the School of Nursing at University of Pennsylvania. She is a nutritionist and exercise physiologist whose research is on obesity prevention, body composition, bone mineral density, and mineral metabolism and exercise.  Stella's current research revolves around the effects of the environment on obesity. Stella  teaches introductory courses on nutrition and on nutrition, exercise, and fitness. She received her PhD from Virginia Tech.

Stella is a Core Member of the Biobehavioral Research Center, an Associated Faculty Member of the Center for Health Disparities in the School of Nursing, an Associate Scholar in the Center for Clinical Epidemiology and Biostatistics, an Associate Faculty Member in the Graduate Program in Public Health, a co-Director in Excellence in Partnerships for Community Outreach, Research on Health Disparities, and Training (EXPORT), and a Member of the Penn Diabetes Center, all in the School of Medicine.

Among her professional memberships, Stella is a Fellow of the American College of Sports Medicine and a member of the American College of Nutrition, the American Society for Nutritional Sciences, the American Society of Clinical Nutrition, the American Dietetic Association, Community-Campus Partnerships for Health, and Sigma Xi.