Personal Nutrition

"Eat Well, Be Well" features encourage students to make good health and diet a priority, providing practical tips they can apply now as well as sustain throughout their lives. Topics include "Never Say Diet" and ”Make Over Your Plate--Reshaping Your Protein Choices for Health."

“Nutrition Action” features are magazine-style essays on current topics that address topics such as fast food, smart snacking, food allergies, dietary supplements and medicinal herbs, diet and blood pressure, and aging well with physical activity. They reflect the latest issues in the field. For example, “Carbohydrates—Friend or Foe?” helps consumers choose healthful carbohydrates while making sense of the carbohydrate debate.

Reader-friendly "Spotlight" features use a question-and-answer format to tie current research directly to chapter topics and encourage critical thinking, often by addressing concerns many students have about nutrition, such as common digestive problems, food choices and the environment, and the pros and cons of using supplements to enhance athletic performance.

A "Scorecard" quiz in each chapter invites students to compare their own knowledge and behavior to proven nutritional principles and guidelines for healthy eating--equipping them with insight they can personalize and immediately put into practice. Topics include "Rate Your Fats and Health IQ," "Healthy Weight" and "Estimate Your Protein Intake."

"The Savvy Diner" features offer food-selection and preparation suggestions for healthy eating and reinforce recommendations made in the 2020-2025 Dietary Guidelines for Americans. Topics include buying healthy foods on a limited budget, incorporating whole grains into the diet, maintaining healthy weight goals when eating out, and an eating pattern for longevity.

Chapter-opening “Ask Yourself” sections contain a set of true or false questions provide readers with a preview of the chapter’s contents. Answers are also provided.

A new “Make Every Bite Count” feature helps learners recognize healthy foods that can boost their intake of essential nutrients, providing a healthy nudge to add certain nutrient-dense foods/food groups (e.g. Berries, Leafy Greens, Yogurt, Whole grains, Nuts and Seeds) to the diet and explains why this step is beneficial, based on research. The goal is that by the end of the semester, the readers will be motivated to try more nutrient-dense foods and gain health benefits from doing so.

A new “Try This” feature gives readers a chance to practice what they have learned. For example, Chapter 1 shows the steps for determining the number of calories consumed from the grams of carbohydrate, fat, and protein in a food.

New “Summary Guides” for each of the vitamins and minerals studied in Chapter 7 and Chapter 8 provide a snapshot of each nutrient’s chief roles in the body, recommended intake, and deficiency and toxicity symptoms. Each nutrient’s best food sources are showcased by beautiful new food photography images and a listing of sample foods.