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*PRE-ORDER, APPROX 4-6 BUSINESS DAYS* Personal Nutrition 12th Edition by Marie A. Boyle 9798214449814 [ZZ]

*PRE-ORDER, APPROX 4-6 BUSINESS DAYS* Personal Nutrition 12th Edition by Marie A. Boyle 9798214449814 [ZZ]

$223.95
$223.95
$234.00
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Paperback, Cengage

Empower your students to take charge of their health with Boyle's "Personal Nutrition," 12th Edition. Updated with the latest research, recommendations and trends, the text covers strategies for healthy eating, new developments in food labeling, infant feeding guidelines, the 2020–2025 Dietary Guidelines for Americans, plant-based dietary patterns, food allergies and gluten intolerance, obesity, cancer, diabetes, heart disease prevention, sports nutrition, nutrition and genetics, the microbiome and environmental nutrition issues. Illustrations, photographs and examples make material timely, relevant and compelling. The text is available in print, as an eBook and with MindTap -- the digital platform that powers students from memorization to mastery. MindTap gives instructors control of their course to design engaging content to challenge every student and build their confidence.

What's New

  • EACH CHAPTER BEGINS AND ENDS WITH COMPREHENSION AND RETENTION TOOLS: Chapters start with the Ask Yourself feature where students work through true-or-false questions that spark curiosity and preview key concepts. Chapters end with an In Review section that revisits the chapter’s learning objectives with targeted study questions.

Features

  • PRACTICAL TIPS: 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 IN ACTION" ESSAYS ON CURRENT TOPICS: Relevant, magazine-style essays address topics such as fast food, smart snacking, feeding the microbiome, food allergies, dietary supplements and medicinal herbs, diet and blood pressure, promoting healthy weight in children 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.
  • "SPOTLIGHT" FEATURES TIE CURRENT RESEARCH TO CHAPTER TOPICS: These reader-friendly features encourage critical thinking, in a question and answer format, often by addressing concerns many students have about nutrition such as common digestive problems, food choices and the environment, making the most of nutrition in the college years, and the pros and cons of using supplements to enhance athletic performance.
  • "SCORECARD" QUIZZES ENCOURAGE APPLICATION AND EVALUATION: The quizzes in each chapter invite 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, The Longevity Game and Estimate Your Protein Intake.
  • THE LATEST RESEARCH AND GUIDELINES: The Savvy Diner features offer food-selection and preparation suggestions for healthy eating and reinforce recommendations made in the latest Dietary Guidelines for Americans. Topics include buying healthy foods on a limited budget, incorporating whole grains into the diet, maintaining a healthy weight goal when dining out and an eating dietary pattern for longevity.
  • RECOGNIZE HEALTHY FOODS THAT BOOST NUTRIENT INTAKE: The Make Every Bite Count feature helps learners recognize foods that can increase the 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.
  • APPLICATION AND PRACTICE: The 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.