The Science of Nutrition, Loose Leaf Edition

NOTE: This loose-leaf, three-hole punched version of the textbook gives you the flexibility to take only what you need to class and add your own notes — all at an affordable price. For loose-leaf editions that include MyLab™ or Mastering™, several versions may exist for each title and registrations are not transferable. You may need a Course ID, provided by your instructor, to register for and use MyLab or Mastering products.

For introductory Nutrition courses for Majors.

Move students beyond memorization with a functional approach to nutrition

The Science of Nutrition  helps students master tough nutrition concepts while providing rich support to save instructors time. This best-selling, thoroughly current, research-based nutrition text is uniquely organized around the highly regarded functional approach, which organizes vitamins and minerals based on their functions within the body and is easily seen in the organization of the micronutrient (vitamin and mineral) chapters.

The 5th Edition includes the most up-to-date scientific research in the field of nutrition, an increased emphasis on nutrition and disease content, and new icons in the margins directing students to Oregon State University’s FoodHero.org. The text covers key concepts in nutrition with new and updated Focus Figures; updated Nutri-Case case studies; and Nutrition Concept Videos, which feature author Janice Thompson explaining difficult course concepts. Additionally, instructors can assign updated NutriTool activities and autogradable  MyDietAnalysis Personalized Dietary Analysis activities in Mastering Nutrition 

Also available with Mastering Nutrition

By combining trusted author content with digital tools and a flexible platform, Mastering personalizes the learning experience and improves results for each student.Mastering Nutrition includes single-sign-on access to MyDietAnalysis software to give students the tools to track their diet and activity and run reports on various macro- and micro-nutrients consumption.

NOTE: You are purchasing a standalone product; Mastering Nutrition does not come packaged with this content. Students, if interested in purchasing this title with Mastering Nutrition, ask your instructor to confirm the correct package ISBN and Course ID. Instructors, contact your Pearson representative for more information.

If you would like to purchase both the loose-leaf version of the text and Mastering Nutrition, search for:

0135217261 / 9780135217269 The Science of Nutrition, Loose-Leaf Edition Plus Mastering Nutrition with Pearson eText -- Access Card Package

Janice L. Thompson, PhD, FACSM University of Birmingham • United Kingdom

Janice Thompson earned a doctorate in exercise physiology and nutrition at Arizona State University. She is currently Professor of Public Health Nutrition and Exercise at the University of Birmingham in the School of Sport and Exercise Sciences. Her research focuses on designing and assessing the impact of nutrition and physical activity interventions to reduce the risks for obesity, cardiovascular disease, and type 2 diabetes in high-risk populations. She also teaches nutrition and research methods courses and mentors graduate research students.

Janice is a Fellow of the American College of Sports Medicine (ACSM), a Fellow of the European College of Sports Science, and a member of the American Society for Nutrition (ASN), the British Association of Sport and Exercise Science (BASES), and the Nutrition Society. Janice won an undergraduate teaching award while at the University of North Carolina, Charlotte; a Community Engagement Award while at the University of Bristol; a Doctoral Student Supervisor Award at the University of Birmingham; and the ACSM Citation Award for her contributions to research, education, and service to the Exercise Sciences. In addition to The Science of Nutrition, Janice coauthored the Pearson textbooks Nutrition: An Applied Approach and Nutrition for Life with Melinda Manore.

Janice loves hiking, yoga, traveling, and cooking and eating delicious food. She likes almost every vegetable except fennel and believes chocolate should be listed as a food group.

Melinda M. Manore, PhD, RD, CSSD, FACSM Oregon State University

Melinda Manore earned a doctorate in human nutrition with minors in exercise physiology and health at Oregon State University (OSU). She is the past chair of the Department of Nutrition and Food Management and is currently an emeritus professor of nutrition at OSU. Prior to her move there, she was a professor at Arizona State University. Melinda’s area of expertise is nutrition and exercise, particularly the role of diet and exercise in health and prevention of chronic disease, exercise performance, and weight control. She has a special focus on the energy and nutritional needs of active women and girls across the life cycle.

Melinda is an active member of the Academy of Nutrition and Dietetics (AND) and the American College of Sports Medicine (ACSM). She is the past chair of the AND Research Dietetic Practice Group; served on the AND Obesity Steering Committee; and is an active member of the Sports, Cardiovascular, and Wellness Nutrition Practice Group. She is a fellow of ACSM and has served as vice president and on the Board of Trustees.

Melinda is also a member of the American Society of Nutrition (ASN), the Obesity Society, and Professionals in Nutrition and Exercise Science (PINES). She is the past chair of the U.S. Department of Agriculture (USDA) Nutrition and Health Committee for Program Guidance and Planning, and the USDA, ACSM, and AND Expert Panel Meeting, Energy Balance at the Crossroads: Translating Science into Action. She serves, or has served, on the editorial board of numerous research journals and has won awards for excellence in research and teaching. Melinda also coauthored the Pearson textbooks Nutrition: An Applied Approach and Nutrition for Life with Janice Thompson.

Melinda is an avid walker, hiker, and former runner who loves to garden, cook, and eat great food. She is also an amateur birder.

Linda A. Vaughan, PhD, RDN, FAND Arizona State University

Linda Vaughan is professor emerita and past director of the School of Nutrition and Health Promotion at Arizona State University (ASU). Linda earned her doctorate in agricultural biochemistry and nutrition at the University of Arizona.

Linda served as an active member of the Academy of Nutrition and Dietetics (AND), the American Society of Nutrition (ASN), and the Arizona Dietetic Association. She served as chair of the Research and Dietetic Educators of Practitioners practice groups of the AND. Linda has received numerous awards, including the Medallion Award from the Academy of Nutrition and Dietetics, the Arizona Dietetic Association Outstanding Educator Award, and multiple awards from Arizona State University for leadership, innovation, mentoring, and community involvement.  She was also honored through the establishment of an endowed scholarship in her name to support nutrition and dietetic students at ASU.  In addition to being a coauthor of The Science of Nutrition, Linda was also a key contributor to the Pearson textbooks Nutrition: An Applied Approach and Nutrition for Life by Janice Thompson and Melinda Manore.

In her new, post-retirement free time, Linda enjoys “grandma time,” swimming, cycling, and crafting bread. She also volunteers at the United Food Bank and other local non-profit community agencies. 

1. The Science of Nutrition: Linking Food, Function, and Health

2. Designing a Healthful Diet

3. The Human Body: Are We Really What We Eat?

4. Carbohydrates: Plant-Derived Energy Nutrients

4.5. In Depth: Alcohol

5. Lipids: Essential Energy-Supplying Nutrients

6. Proteins: Crucial Components of All Body Tissues

7. Metabolism: From Food to Life

7.5. In Depth: Vitamins and Minerals: Micronutrients with Macro Powers

8.  Nutrients Involved in Energy Metabolism

9.  Nutrients Involved in Fluid and Electrolyte Balance

10. Nutrients Involved in Antioxidant Function and Vision

10.5 In Depth: The Safety and Effectiveness of Dietary Supplements

11. Nutrients Involved in Bone Health

12. Nutrients Involved in Blood Health and Immunity

13. Achieving and Maintaining a Healthful Body Weight

14. Nutrition and Physical Activity: Keys to Good Health

14.5 In Depth: Disorders Related to Body Image, Eating, and Exercise

15. Food Safety and Technology: Protecting Our Food

16. Food Equity, Sustainability, and Quality: The Challenge of “Good” Food

17. Nutrition Through the Life Cycle: Pregnancy and the First Year of Life

18. Nutrition Through the Life Cycle: Childhood and Adolescence

19. Nutrition Through the Life Cycle: The Later Years

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