Nutrition: Science and Applications, 3rd edition helps develop the scientific understanding to support personal and professional decisions. Using a critical thinking approach, Smolin 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 text has been developed through collaboration between the authors and the Nutrition Advisory Board, a team of dedicated nutrition instructors who help review and develop all of Wiley's nutrition resources.Access to WileyPLUS sold seperately.
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Obesity has become a major health issue throughout the world, but many people just aren′t aware of the proper nutrition needed in a diet. Smolin guides readers through the science of nutrition, providing real–world examples to show them how to apply this information to their lives. Each chapter delves into the strong science base while exploring the basis of current nutrition recommendations. This approach will help readers effectively evaluate new information that they encounter.About the Author:
Lori A. Smolin, Ph.D. received her B.S. degree from cornell University, where she studied human nutrition and food science. She recieved her doctorate from the Universtiy of Wisconsin at Madison. 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 at San Diego, where she studied genetic defects in amino acid metabolism. She Has published in these areas in peer–reviewed journals.. Dr. Smolin is currently at the University of Connecticut, where she teaches both in the Department of Nutritional Sciences and in the Department of Molecular and Cell Biology. Courses she has taught include introductory nutrition, lifecycle nutrition, food preparation, nutrional biochemistry, general biochemistry, and biology. Dr. Smolon spent the 2001/2002 academic year in England where she was able to experience the food and nutrition culture on the other side of the Atlantic.
Mary B. Grosvenor, MS., R.D. received her B.A. degree in English from Georgetown University and her M.S. in Nutrition Science from the University of California at Davis. She is a registered dietitian who worked for many years managing nutrition research studies at the General Clinical Research Center at Harbor–UCLA Medical Center. She has published in peer–reviewed jornals in the areas of nutrition and cancer and methods of assessing dietary intake. She has taught introductory nutrition at the community college level and currently lives with her family in a small town in Colorado. She is continuing her teaching and writing career and is still involved in nutrition research via the electronic superhighway.
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