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Nutrition: Science and Applications, by Lori A. Smolin, Mary B. Grosvenor
Free PDF Nutrition: Science and Applications, by Lori A. Smolin, Mary B. Grosvenor
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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.
- Sales Rank: #37365 in Books
- Brand: Brand: Wiley
- Published on: 2013-01-04
- Original language: English
- Number of items: 1
- Dimensions: 11.06" h x 1.29" w x 8.72" l, 4.25 pounds
- Binding: Hardcover
- 880 pages
- Used Book in Good Condition
Most helpful customer reviews
14 of 18 people found the following review helpful.
DON'T RENT FROM AMAZON!!!!!!!!!!!!!!
By K
I rented this book because it was $30 cheaper than buying it from the book store with the access code. It clearly states in the Product details "COMES WITH WILEY PLUS ACCESS CODE" My book arrived minus an access code. I talked to 7 different people who told me I should have searched the faqs on book rentals to see that it is not a guarantee. The kept me on hold for half an hour before answering my call and then put me back on hold for another 15 minutes, then hung up on me. The third manager I talked to Thandazwa from the text book department, offered me a gift card for $25 (half the price of purchasing a code from amazon.com). I was so mad last night that I turned her down and hung up. This morning I called back to see what could be done about it. The first woman I talked to her name was Anna in text books. She offered me a $30 dollar credit that couldn't be used to purchase because it had to be a direct from amazon supply purchase. This access code is supplied by Wiley. I asked her if it could be made in to a gift card so I could use it for the code. She transferred me to her manager Dana who wouldn't even give me a credit. Basically told me to go screw myself and that I was stupid for not reading the fine print on a separate page that I would have had to know that it existed.Somehow during all this they started treating me like i was in the wrong for expecting what there website claimed to be true. Dana transferred me to her manager Gary from the West Virginia management office. He told me he could offer me the credit but that was it. I told him that the woman the night before had offered a gift card, and asked him if he had the ability to do that. He said it wasn't the normal procedure, but if it had been offered that he could do it. He called me an hour later to tell me there was no record of the offer! Complete B.S. I relayed word for word what she had said. I even gave him her name! He then told me he couldn't help and hung up on me as I asked how to contact his manager. Moral of the story AMAZON SUCKS!!!!
3 of 3 people found the following review helpful.
The best option for broad, basic nutrition courses available now... but still quite imperfect; THE SUPPLEMENTAL MATERIAL=A MUST!
By LB
While it isn't perfect (no textbook is) and from the sound of things Amazon may be the worst place to buy this (you NEED the supplemental material even if you are not taking the class!!), this has, both in its former edition and this one, been an excellent book for 1st year/level college nutrition courses or even honors/accelerated high school electives for students who do well in biology&math in particular. One thing I enjoy about teaching nutrition in general is that at least in our university, a wide variety of students enroll in my course: medical school students, nursing school students (the highest percent of my students are hoping to become nurses), dental hygiene students, and research-oriented students. It's a massive blend of kids from many years who all come in and, despite many both thinking it will be easy because they've had plenty of classes that SHOULD teach it, are bewildered and, once I start throwing my own 19 years of research and college-plus education, scared. This book isn't the scary part; I'm the one who terrifies them about just what happens when people take Emergen-C and similar substances (heart attack at 25, go, go, go!!!). The book is, frankly, not something that should be read as a standalone work... the teacher really HAS to be there to fill in the gaps... but if you ARE a teacher looking for "the" best nutrition textbook for your first year nursing students, nutritionists-to-be, etc... this is it as far as I am concerned, and I've read a LOT since my background and philosophy in treatment start with how a person treats his or her OWN body, what they put into it over half of the reason for conditions that are not congenital (neurology and clinical psychology with developmental and learning/cognitive disorders, including trauma-induced, a key focus of my practice and research, AUTISTIC spectrum disorders something I'm a bit of a go-to for which means 1)diet 2) environment ie triggers like lighting or sounds and motion that can cause panic or otherwise make them anxious or turn the dial back on progress made thus far 3) social supports 4) diet 5) activities, both at home and outside 6) various therapies, from tactile/motor skills work to biofeedback to cognitive behavioral therapy 7) whole body integrative treatments resulting from head to toe tests, 8 hours of which are JUST to assess neuropsychological function-from spatial reasoning to rote memory and emotional markers I typically use as starting points in finding balance 8)minimal medications for -other- disorders like commonly concurrent epilepsy and 9)diet... did I mention diet?)
The people who ABSOLUTELY need this book? PARENTS! If I were a politician making laws, I'd start right there and throw a ton of money into forcing every human being who dares to rear and raise another--you know, how about being real and saying every human being physically able to be half of the making-of-life phenomena... yeah, I'd force a nutrition course on EVERYONE. Then again, I'd do it from preschool the way it was with me so so long ago when at least my school system cared a lot about everyone becoming healthy physically, academically, and emotionally--right down to our guidance counselor coming for "guidance class" to every class for 1-2 hours a week with individual counseling handled separately (then again I went to school for 90 minutes more than grade school kids do where I currently live, so there was time for such "luxury"). In any case, we're fed SO much garbage--and this book isn't by a long shot a full, complete resource, nor is the information IN it 100% accurate though it comes as close as I've seen anywhere--at least a good professor can give a PRICELESS education in teaching both what is and is not found in this book (which in reading can at least get people grasping the basic way of talking ABOUT the body's use of foods and from there discerning what is really being said in research, etc--it's just as much a language arts book as a science one in some respects, as diets have been, for so long, throwing wrongly used terms at us and making people truly lose sight of things so basic as just what is a calorie and why AREN'T they all the same? Why is fructose so bad and why ISN'T fat your enemy? Why is too much protein going to make your kidneys weep, and why is all that nasty potato starch, corn, and refined flour going to make your liver create fat and bad cholesterol the same way it does with fructose? The questions that matter, ie getting the right nutrients FROM THE RIGHT SOURCES--ie calcium not being absorbed from spinach AND "supplements" with calcium *carbonate* actually making the body absorb LESS of EVERYTHING, hence TUMS leading to so many malnourished senior citizens with frail bones despite ample calcium--of the wrong kind!)...
The book gives the starting points. It's still up to the educator to give VAST amounts of supplemental material that will tackle the *practical* application of the foundation/base knowledge set in the book... The educator is who needs to make students (or other faculty/practitioners, too, since so much knowledge simply wasn't around for the doctors who are now 50-70!) understand things like just what the millionaires/billionaires who created the mythology of multivitamins for Centrum et al are putting IN those scrap rocks-pipes-razors (they are all losing hands) and what happens when you ingest the mess, whether the ground up limestone-copper pipes blends or single-ingredient ways-to-leech-your-body's-real-nutrients--and-maybe-get-a-bonus-of-internal-bleeding-yes-please-more-please. The educator needs to give the students a wake up call in too many respects... understanding that a frightening percentage have already or will at some time develop an eating disorder and even more will diet in ways that are unhealthy, toxic in the long run, it is such a critical field to understand... everyone needs this kind of understanding... I wish this book could cover more "applied" knowledge like nutritional deficiencies that arise from poor lifestyle choices or illnesses, of course, but there's only so much you can do in a hundred level course (or even two hundred level for some schools)... The vast majority of nutritionists barely know more than what is in here, which is scary by itself given the sort of authority they often impose, but if they at least know THIS much, well, they probably need about 3 more years to build on it but at least they should be able to create a diet for a HEALTHY adult... the problem is in too many foods are like ticking time bombs--especially (neurologically toxic, hormonally disruptive as a class of kindergarteners, and heart-destructive) soy, nutritionally void corn, inflammation-welcoming grains-wheat is not just bad for celiac/allergic individuals and those who get bloated, after all; a whole host of autoimmune conditions are exacerbated and sometimes even triggered by foods LIKE wheat and soy; rice causes one of the highest amounts of inflammation because of putrescine and spermidine that it is rich in, so people with conditions like arthritis, lupus, Sjogren's, even acne... shouldn't be consuming it....and the additives we toss in, especially MSG (a strong neurotoxin with addictive properties found in more salty snack food than not and most "broth" and soup--though labeled a dozen different ways like yeast extract and maltodextrin...they are even in diet foods specifically to artificially make people feel full THROUGH the false signals sent to your brain, which aren't JUST altering your appetite!) but also carrageenan, food colorings that are petrol-sourced (caramel coloring the worst, but the make pretty cake frosting and glowing yellow pickles varieties are also horrible!), vanillin, hydrolyzed proteins, stabilizers/shelf life extenders we know little about like rennet-fine for the outside of a wheel of cheese but now we just throw it in the batch in copious amounts so cheese gets cheap and fake, yet often rennet isn't even pointed out!, etc... just because it came from a plant doesn't make something safe, after all... and just because our government throws up megacorp-funded GRAS (generally regarded as safe) labels everywhere, so much so that they do not even have to LIST many ingredients, including "flavorings," it doesn't make eating something for years a good idea (as "GRAS" and other food safety concerns thus far have only been ACUTE impacts... we only learn from rodents and only when Monsanto type companies don't threaten labs with extinction that some things really are lethal in the long run...
The things it doesn't talk about, like what's SAFE and GOOD and UNKNOWN... that is where it really isn't enough. Still, long story short is that it's the most clearly laid out book and one of few in this subject area my students who aren't native English speakers have been able to mostly comprehend. It's right at the border of high school and college material, but that is, as far as marketing and profit go, probably its strength... then again, by the time this level of knowledge is understood, at least for me, the material is research and professor-created lectures... lots to read, lots to print... but not all gathered together like a summary book. Even though the language might be difficult for people who've been out of school, particularly out of science classes, a long time, I'd recommend this for EVERY parent... and I'll remind you a third time: the supplemental material is a MUST.
5 of 6 people found the following review helpful.
Great textbook
By Danielle
This is a dense, incredibly informative textbook, but one of my favorite college textbooks so far. Everything is in great detail but there are tons of definitions in the margins and a summary at the end of each chapter for those who prefer to skim. I'm taking my nutrition class online and I find this book to be great for self-study without any lecture. Arrived quickly and in great shape, too!
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