This text for a one- to four-credit introductory course for nonmajors presents important concepts in nutrition in 33 flexible, stand-alone units. Coverage includes the core topics of nutrition and health relationships, healthy diets, and digestion, as well as topics such as eating disorders, cancer, herbal and other dietary supplements, and sports nutrition. Material is written in a student-friendly style, with emphasis on applying knowledge to the student's life. This third edition offers new activities and expanded coverage of areas including genetically modified foods and food safety. Brown teaches nutrition and public health at the University of Minnesota.
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