Contemporary Nutrition Seventh Edition is designed for students with little or no background in college-level biology, chemistry or physiology. It will provide students who lack a strong science background the ideal balance of reliable nutrition information and practical consumer-oriented knowledge. With their friendly writing style, the authors act as the student's personal guide to dispelling common misconceptions and to gaining a solid foundation for making informed nutrition choices.

Table of Contents

NUTRITION: A KEY TO HEALTH
Chapter 1: What You Eat and Why
Chapter 2: Guidelines for Designing a Healthy Diet
Chapter 3: The Human Body: A Nutrition Perspective
THE ENERGY NUTRIENTS AND ENERGY BALANCE
Chapter 4: Carbohydrates
Chapter 5: Lipids
Chapter 6: Proteins
Chapter 7: Energy Balance and Weight Control
VITAMINS, MINERALS AND WATER
Chapter 8: Vitamins
Chapter 9: Water and Minerals
NUTRITION: BEYOND THE NUTRIENTS
Chapter 10: Nutrition: Fitness and Sports
Chapter 11: Eating Disorders: Anorexia Nervosa,
Bulimia Nervosa, and Other Conditions
Chapter 12: Undernutrition Throughout the World
Chapter 13: Safety of Food and Water
NUTRITION: A FOCUS ON THE LIFE STAGES
Chapter 14: Pregnancy and Breastfeeding
Chapter 15: Nutrition from Infancy through Adolescence
Chapter 16: Nutrition during Adulthood

About the Author

Gordon M. Wardlaw, Ph.D., has taught introductory nutrition courses to students in the Department of Human Nutrition at The Ohio State University, and at other colleges and universities. Dr. Wardlaw is the author of many articles that have appeared in prominent nutrition, biology, physiology, and biochemistry journals and was the 1985 recipient of the American Dietetic Association’s Mary P. Huddleson Award. Dr. Wardlaw is a member of the American Society for Nutritional Sciences and is certified as a Specialist in Human Nutrition by the American Board of Nutrition. Dr. Wardlaw is currently retired from academia.