Benjamin Cummin
Joan Salge Blake / Kathy D. Munoz / Stella Volpe  
Januar 2013
Related Titles


Der Titel ist leider nicht mehr lieferbar. Sorry, This title is no longer available. Malheureusement ce titre est épuisé.


Bring nutrition into focus with an innovative approach.


Nutrition: From Science to You, Second Edition provides the tools students need to understand the science of nutrition and successfully apply it in their personal lives and future careers. 


This text personalizes nutritional information to engage students in the subject matter, while retaining the scientific rigor needed for academic success. Innovative pedagogical features aid study and review, illustrate key concepts, hone necessary academic skills, promote improved personal nutrition, highlight the importance of nutrition in overall health, and explore the insights of nutrition scientists and other professionals in the field of nutrition. In addition, this revision takes the learning beyond the book with the powerful homework and study tools of MasteringNutrition, where students have tutorial and coaching activities, complete with hints and wrong answer feedback, allowing students to master key content while saving instructors time.


Teaching and Learning Experience

This program will provide a better teaching and learning experience–for you and your students. Here’s how:

  • Clarify Tough Topics: Exploring Micronutrients, Focus Figures, and Visual Chapter Summaries all work together to bring clarity to concepts that are hard to understand.
  • Boost Critical Thinking: Health Connection features, Examining the Evidence features, and Nutrition in Practice case studies encourage students to think critically about nutrition.
  • Extend Learning: The new MasteringNutrition delivers proven results in helping students succeed, provides engaging experiences that personalize learning, and comes from a trusted partner with educational expertise and a deep commitment to helping students and instructors achieve their goals.
  • Support Instructors: Robust instructor tools, including the Instructor Resource DVD and Test Bank, help you plan your lecture and assess your students.


Clarify Tough Topics 

  • Exploring Micronutrients are self-contained sections that incorporate photos, illustrations, and text to present each vitamin and mineral. Each micronutrient is discussed using the same categories (forms, absorption and transport, functions, daily needs, food sources, toxicity and deficiency symptoms) for a consistent and easy-to-study format.
  • Chemistry Boost boxes review chemistry concepts within the context in which students need to know them.
  • Calculation Corner boxes walk students through mathematical equations used in the chapter and give them practice working the equations themselves.

Improve Critical Thinking and Personal Behaviors

  • Two Points of View features contain interviews with two experts representing differing viewpoints on a timely topic. This feature encourages students to think critically about the arguments surrounding a given issue, and provides insight into career possibilities within the field of nutrition.
  • Myths and Misconceptions Pretests open each chapter with 10 questions that help students them recognize that what they think they know about nutrition isn’t always accurate. Answers are given at the end of 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.

New to this Edition

Clarify Tough Topics

  • NEW! Focus Figures teach students key concepts in nutrition. These full-page figures explore targeted and integrated topic areas through visual information displays that are bold, clear, and detailed. These figures also have corresponding tutorials in MasteringNutrition.
  • NEW! Visual Chapter Summaries are structured to mirror the organization of the chapter content and are numbered to correspond with the chapter objectives. They contain important art and photos from the main chapter text and serve as concise study and review tools.

Boost Critical Thinking

  • NEW! Health Connection features highlight diseases and disorders in which nutrition plays a major role, as well as nutritional practices that offer unique health benefits.
  • NEW! Examining the Evidence features look at the latest research on hot topics in nutrition today. These features guide students to making better, informed choices in their personal nutrition, while also demonstrating the ways nutrition professionals are constantly expanding and refining our understanding of nutritional science.
  • NEW! Nutrition in Practice case studies draw upon Joan Salge Blake’s experience as a dietician working with actual clients. They encourage critical thinking and emphasize the applicability of the content to students’ own lives and future careers.

Updated Content

  • Content has been updated throughout to be consistent with the 2010 Nutritional Guidelines and other new guidelines, data, research, and trends.
  • Organizational changes tie the learning objectives, chapter headings, and summary sections together to provide a strong pedagogical structure that promotes comprehension and facilitates study and review.

Extend Learning

  • Set up your course in 15 minutes with proven, assignable, and automatically graded nutrition activities that reinforce course learning objectives.
    • Mastering is the most effective and widely used online homework, tutorial, and assessment system for the sciences. It delivers self-paced tutorials that focus on your course objectives, provide individualized coaching, and respond to each student’s progress. Mastering helps instructors maximize class time with easy-to-assign, customizable, and automatically graded assessments that motivate students to learn outside of class and arrive prepared for lecture or lab.

      Learn more at
      • Focus Figure Coaching Activities guide students through key nutrition concepts with interactive mini-lessons.
      • MyDietAnalysis Case Study Coaching Activities provide students with hands-on diet analysis practice that can also be automatically graded.
      • Reading Quizzes (20 questions per chapter) ensure that students have completed the assigned reading before class.
      • 28 ABC News Videos bring nutrition to life and spark discussion with up to date hot topics that occur in the nutrition field and include multiple choice questions that provide wrong-answer feedback to redirect students to the correct answer.
      • 40 animations explain big picture concepts that help students learn the hardest topics in nutrition. These animations have questions that provide wrong-answer feedback that address students’ common misconceptions.
      • NutriTools Coaching Activities allow students to combine and experiment with different food options and learn firsthand how to build healthier meals.
      • MP3s relate to chapter content and come with multiple choice questions that provide wrong-answer feedback.
      • Access to Get Ready to Nutrition gives students extra math and chemistry study assistance.
      • The study area is broken down into learning areas and includes videos, animations, MP3s, and much more.
      • Single Sign on to MyDietAnalysis, the ESHA Research based diet analysis program, gives students access to over 20,000 foods, and the ability to easily track their diet analysis project for your course.

Table of Contents

1.  What Is Nutrition?

2.  Tools for Healthy Eating

3.  Digestion, Absorption, and Transport

4.  Carbohydrates

5.  Lipids

6.  Proteins

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 Technology and Availability

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 and has been a guest lecturer at both the BU Goldman School of Dental Medicine and BU School of Medicine. In 2011, she was nominated by the university for the U.S. Professor of the Year Award and previously, received the university's prestigious Whitney Powers Excellence in Teaching Award. Joan completed her MS from BU and is currently working toward her doctorate in educational media and technology at Boston University.


Joan is a member of the Academy of Nutrition and Dietetics (formerly 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. She is a past recipient of the Massachusetts Dietetic Association's Recognized Young Dietitian of the Year Award and was named the Academy's 2007 Outstanding Dietetic Educator. In 2009, she was honored as an Academy Outstanding Dietitian. She has served on the MDA board for close to a decade in many roles, including past MDA director of education and nominating committee chairperson. Joan is also an Academy of Nutrition and Dietetics National Media Spokesperson, responsible for representing the Academy in the media and promoting its initiatives. She conducts over 100 media interviews annually, and her nutrition segments can be seen regularly on Fox25 television in Boston. In addition to teaching and writing, Joan has a private practice specializing in weight management and lifestyle changes.


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

Kathy D. Munoz is a professor emerita and professor of nutrition in the Department of Kinesiology and Recreation Administration at Humboldt State University. She teaches undergraduate introductory nutrition, exercise nutrition, and weight management courses, and teaching preparation in higher education course in the Department of Education. She received her EdD from the University of Southern California in curriculum design and an MS in Foods and Nutrition with a minor in exercise physiology from Oregon State University. 


Kathy is a member of the Academy of Nutrition and Dietetics and the California Dietetic Association. Her professional memberships include Dietitians in Integrative and Functional Medicine (DIFM), Sports, Cardiovascular, and Wellness Nutrition (SCAN), and Weight Management (WM). She has published articles in Research Quarterly for Exercise and Sport, Children’s Health Care, Journal of Nutrition Education, and the International 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, Drexel University

Stella is the Chair of the Nutrition Department at Drexel University. 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—both how the environment can be changed to prevent obesity, and how the environment has resulted in a more obese nation and world.

Stella is a Fellow of the American College of Sports Medicine. She is also a member of a number of scientific organizations: 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. She has also been inducted into Delta Omega (Rho Chapter) National Public Health Honor Society and Gamma Beta Phi Honor and Service Organization.

Companion Website