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Cover of Nutrition Basics: An Active Approach v2.1
Published: 
May 2021
Page Count: 
600
ISBN (Digital): 
978-1-4533-3883-4

Nutrition Basics: An Active Approach

Version 2.1
By Maureen Zimmerman and Mary Elizabeth Snow

Key Features

  • Updated to reflect the U.S. Department of Agriculture (USDA) Dietary Guidelines for Americans, 2020–2025.  
  • Organized by physiological function (rather than organized by nutrient) to make it easier for non-majors to understand and apply the information.
  • Requires little or no prior knowledge of college-level chemistry, biology, or physiology.
  • Strong basis in rigorous scientific research that is presented in clear, easy-to-understand explanations and examples.
  • Focused on sustainable food behaviors by taking the environment and local economies into account when making food choices.
  • Supportive learning structure include
    • “Big Ideas” provide a preview of every chapter’s main theme.
    • “Key Terms” help students understand and become comfortable with important terminology.
    • “Interactive” features provide links to online learning tools and over 75 embedded videos and 450 hyperlinks provide high-interest opportunities to stimulate readers’ interactions with online content.
    • “Key Takeaways” at the end of every main section help students mentally consolidate new information while it is still fresh.
    • “Discussion Starters” and multi-level “Exercises” at the end of every chapter prompt interaction, analysis, and extend learning.
  • Customizable.

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Nutrition Basics: An Active Approach is suitable for courses on Personal Nutrition that cover basic information about food, food choices, and health. This book is appropriate for students not majoring in nutrition and courses generally taught at the undergraduate level at most two- and four-year colleges and universities.

Nutrition Basics: An Active Approach is a basic overview of nutrition that explores the relationship between nutrition and physiology. Students will receive a “behind the scenes” examination of health and disease in the body, while examining some of the popular myths about nutrition. Zimmerman and Snow discuss how to develop a foundation for making smart dietary choices as they discuss relevant topics such as obesity, vegetarianism, weight-loss supplements, and more.

New in This Version

  • Updated to reflect the U.S. Department of Agriculture (USDA) Dietary Guidelines for Americans, 2020–2025.  
    • The first set of these guidelines to be organized by healthy dietary patterns by life stage, from birth through older adulthood. For the first time, there are chapters devoted to each life stage, including chapters on infants and toddlers and women who are pregnant or lactating.
    • Emphasizes the importance of choosing nutrient-dense foods and beverages in place of less healthy choices at every life stage, and it is never too early or too late to improve food and beverage choices to build a healthy dietary pattern.
  • Reflects the recent upates to the Physical Activity Guidelines.
  • Updated based on the release of Healthy People 2030.
  • Reflects the recent updates to Version 2.0
    • Added discussion on the impact of new food labeling laws and reviews on popular diets
    • New information on food insecurity and college students
    • Updated eating disorder content and terminology
    • Updated statistics on obesity, including trends and new treatments
      Updated content on sustainable food systems
    • New research on probiotics, high-fructose corn syrup, milk, and food allergies
    • Updated references, reflecting state-of-the-art recommendations on topics such as peanut allergies, infant feeding, protein intake, and more
    • Links to updated video content
    • New technology and apps for improving diets
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Instructor’s Manual

Instructor’s Manual

The Instructor’s Manual guides you through the main concepts of each chapter and important elements such as learning objectives, key terms, and key takeaways. Can include answers to chapter exercises, group activity suggestions, and discussion questions.

Instructor’s Manual

PowerPoint Lecture Notes

PowerPoint Lecture Notes

A PowerPoint presentation highlighting key learning objectives and the main concepts for each chapter are available for you to use in your classroom. You can either cut and paste sections or use the presentation as a whole.

PowerPoint Lecture Notes

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Test Bank Files for Import to Learning Management Systems

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Maureen Zimmerman Mesa Community College

Dr. Maureen Zimmerman earned her undergraduate degree in Nutrition and Dietetics at Arizona State University, a Master's Degree in Public Health from the University of Hawaii, and a Doctorate in Educational Leadership, with a specialization in educational research, from Northern Arizona University. She is a Registered Dietitian and has been a residential faculty member at Mesa Community College in Mesa, Arizona since 1991. She served as the Department Chair of Design, Family and Consumer Sciences and of the Applied Science Departments. Passionately and assiduously she assures that students not only learn, but that they enjoy learning and develop intellectual habits that will sustain them throughout life. Semester by semester Dr. Zimmerman applies learning science knowledge to the online and face-to-face classrooms. She works tirelessly to foster active engagement and to nurture the unique skills, experiences, and knowledge each student brings to the learning community. Her food first philosophy is summed up in this statement: “Enjoy real food, enjoy it with others, enjoy it in just the right amounts.”

Mary Elizabeth Snow University of British Columbia

Dr. Beth Snow earned a B.Sc.(Hons) in Biochemistry (with a minor in Drama) from McMaster University in 1999, an M.Sc. in Human Biology & Nutritional Sciences from the University of Guelph in 2000, a Ph.D. in Human Nutrition from the University of British Columbia in 2006 and an MBA from the Sauder School of Business at the University of British Columbia in 2014. She also holds a Credentialed Evaluator designation from the Canadian Evaluation Society. Her Ph.D.research focused on the effects of prenatal alcohol exposure on the developing fetal skeleton and she has published in the journals Bone, Alcohol, Alcoholism: Clinical & Experimental Research and Collected Essays on Learning and Teaching. Following her Ph.D. training, she spent two years working at the British Columbia Centre of Excellence for Women's Health, where she ran an interdisciplinary research training program. She currently works as an Evaluation Specialist in Public Health in Vancouver, BC, Canada, as an instructor at the Justice Institute of British Columbia, and as an Adjunct Professor in the Faculty of Health Sciences at Simon Fraser University. Her teaching philosophy involves empowering students to take ownership of their own learning; she uses active learning techniques and encourages students to apply what they learn to real life. In addition to her busy career, Beth is a true foodie who always makes time to cook and share good food.

Errata

8/26/21: Replaced broken link in Video 1.3 to new video: https://www.youtube.com/watch?v=FpG9OCD5G1g. 

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