This introductory nutrition text is intended for a first course in nutrition taken by anyone from non-science majors to nutrition majors. It teaches students the basic principles of nutrition science and how to apply them to food choices, as well as nutrition information they encounter.By integrating the theme of choice throughout, Nutrition: Science and Applications, Third Edition helps students understand that each dietary choice makes up only one component of an overall diet. The third edition also continues the integrated approach by incorporating health and disease, metabolism, cultural diversity, and life stage topics into each chapter.The third edition continues this text's reputation of unparalleled currency among nutrition texts by including new and expanded coverage of the following topics: The Dietary Reference Intakes (DRIs); nutrition and gene expression; regulation of body weight; dietary supplements; and environmental issues.
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