implemented into the objectives throughout the chapters. The text is easy to read and clearly explains/describes new terminology. I have students apply what they're learning to their own intake (through dietary recall assignment), which helps them learn the material while also making it relevant to their own lives. The overall content of the text is up-to-date and relevant. I would have liked for some figures to go into more detail, but overall it is very well done. by Eleanor Noss Whitney, Sharon Rady Rolfes. I found the text easy to read and new terms well-explained. The text has a table of contents that includes the chapter title and main subheadings; however, the text does not include an index or glossary. read more.

This book is organized using a functional approach, which means that the material is organized around physiological functions, such as fluid and electrolyte balance, antioxidant function, bone health, energy and metabolism, and blood health, instead of organizing it strictly by nutrient. Authors: Eleanor Noss Whitney, Sharon Rady Rolfes Course pages have links, which is a nice component to the online textbook, although it would have been good to click on a label instead of a link to direct the readers to a specific page. Animals and most other organisms take in ready made food prepared by the plants. Current estimates show that about 66 percent of Americans use nutrition … Figures and photos were appropriate to help visualize concepts. In addition to the 18 chapters, the textbook includes an appendix.

For example copper was a small paragraph while iron was presented in multiple pages of information. I liked the practical applications for students in the Everyday Connection entries. The foundational information in this text is relevant, but there are some pretty big and important topics that are not covered at all or details are left out that are important aspects of health that I would want my students to take away from a basic nutrition class. I liked that the authors were ok not filling up each page and allowed for shorter chapters that were not overwhelming to read. The authors did a good job keeping the sections clear and concise, as well as organized in a consistent manner. It lacks a section covering evaluation of nutrition information, identifying misinformation, and appropriate nutrition experts and resources. This a good basic textbook for a basic nutrition course. Trying to find a book for all has proven very difficult. I enjoy how the authors placed sources at the end of every page so the reader could look for further information as needed. Each chapter is organized in the same fashion. Prioritization, Delegation, and Assignment 4th Edition PDF. Likewise, I would instruct them to use control-F to search for terms within a chapter. The text includes a table of contents to help the reader navigate through the information, but does not have an index. processes. Alternatively, it could be further adapted by adding other culturally relevant nutritional components for an inclusive classroom experience (with this in mind, I can envision building an assignment around this idea for students to bring in their own cultural food and relate it to nutrition.). The textbook demonstrates a respectful tone throughout. It takes a holistic approach by bringing in other aspects of health like the importance of sleep and physical activity, and negative consequences of recreational drug and alcohol use, in addition to the health consequences of personal food choices. The text is written for Hawaii. Additional details in some areas of the text (e.g., disease progression, how BMR is calculated, inclusion of additional weight management theories beyond the set point theory) would enhance the content. His work at the University of Hawai‘i at Mānoa has focused on the broad areas of nutrition and human performance and translation of nutrition science for public consumption. The interface of the text works fine. Also I noticed no specific statistics were given regarding CVD, Diabetes hypertension, Caner and metabolic syndrome (to list a few of the big ones). grams in public health nutrition and are developing accreditation processes for other nutrition degree programs. Therefore, plants are called autotrophs. Working with mostly first-generation students an at urban Midwest university, I am not sure how they would perceive the island feel of this text. The terminology and basic information that makes up each of the chapters appears to be consistent with the contents that typically is included in other introductory nutrition textbooks. For example, when teaching students about vitamins you will start with Vitamin D, functions (list them out either bullet or paragraph) then new bold heading, excess and deficiency states, etc. The text is consistent in the language and framework it uses. There were a few areas not covered in the text which should be considered as they are typically covered in nutrition courses and would enhance students understanding of nutrition.

This book covers the typical topics that are usually covered in a basic nutrition textbook. The textbook is perfect for a 16-week semester and includes topics that are typical of a basic nutrition course.

Marie Kainoa Fialkowski Revilla is a Native Hawaiian faculty member in the Department of Human Nutrition, Food, and Animal Sciences at the University of Hawai‘i at Mānoa. Offer expires in soon!

read more. Most of the text appears to be up-to-date. I really enjoy how this text highlights the Hawaiian food culture. section, metabolic pathways, and nutrition and health and disease.

The text also includes citation of research which is helpful for learners to read more detailed information and for instructors/developers to determine where updates are needed. Reviewed by Mallory Mount, Assistant Professor , Marshall University on 2/3/20, This text provides a well-written table of contents, but has no index. When referring to vitamin A as an antioxidant in various places - it should probably be corrected to either provitamin A or beta carotene. I did not notice any grammatical errors. behaviors accross the life span. She enjoys spending time with her ‘ohana (family) at their home in Ahuimanu on the island of O‘ahu. It covers all of the topics one would expect in and intro nutrition class. Yes iron has some substantial roles in our body but the text failed to address even the basic functions, deficiency, excess, and food sources. Pictures and most examples were related to the Hawaian population. Chapter 12 content on Nutrition Applications may be better to incorporate earlier in the text prior to any nutrients so learners have contextual information on DRIs, AMDRs, and food labels before encountering recommendations related to individual nutrients.

It is clear the authors put in a great deal of effort to provide a nutrition textbook that is widely usable and can replace the need for students to purchase a traditional textbook. I did not notice any errors in regards to misspelled words, but some of the figures could be more clear. The pdf is difficult to navigate. The text covers all of the topics I include in my 200-level community college nutrition science course, but it lacks comprehensive sections about fad diets, eating disorders, and disordered eating. Additionally, within some chapters, the way content was broken up between subheadings didn't always make sense to me (lipids section for example). Most topics in the text are presented in a logical order. Each chapter is set up as a module and has clearly defined sections within each chapter to allow for easy access to individual sections/readings. I would like the section about dietary fiber expanded. This will not be difficult for me to do for my course as I believe that the updates will be easy to implement. I also found it odd to cover sodium, potassium, and chloride in Chapter 3, Water and Electrolytes, rather than in Chapter 10, Major Minerals.

The first group identities as "health conscious" and follow diet trends. The book covers detailed Chapters 1-18 and it is good to note that the material demonstrates a variety of topics. This website uses cookies to improve your experience. The images and graphics are used well throughout the textbook. I do wish more sub headings would have been bolded or separated out to highlight important areas. Some topics (e.g., BMI and body composition presented in the human body/digestion module instead of the more traditional placement in the energy/weight management module) seem out of place and may lead to learning disruption since related concepts are presented in two different modules. The text covers all major areas typically found in an undergraduate introductory human nutrition text and incorporates a Hawaiian perspective in each chapter. The authors seemed to highlight the vitamins and minerals in different ways. The book did a nice job of reviewing basic anatomy and physiology for those student who may not have had those courses yet. The book covers basic concepts in human nutrition, key information about essential nutrients, basic nutritional assessment, and nutrition …

Cheryl Gibby was born and raised in Hawai‘i and is a wife and mother of three.

Of course, when individuals read various nutritional information from other sources, a compilation of the information could cause some confusion as to what to believe. |?�}��/?�=x~7�]�Y��^�m�Z�-�\�M�X� __�u_[�5_]�U_Y�_^�e_Z�%_\�E_X��_�y�[�挗�8�9�}6�Y�g�� x �^�w�90����>0��]`xx#0� ��[@l[�M`|:�i����2-��"�px�\��o � ���K�E��S�M�p8�6�3�i���؀c�> 8 |"�4� �� �@���4P Further, some sections house outdated information, such as the 2008 physical activity guidelines which should be updated to the most recent information and sources (2018 physical activity guidelines). However, in my courses I usually cover most of the topics presented in Chapter 12 and 18 earlier in the course, before discussion of the specific nutrients. Additionally, relevant information is reviewed for context in chapters where applicable, rather than referring back to previous chapters for the information. There is no mention of Orthrorexia, which is common for my students who are majoring in Health and/or Physical Education. The textbook material in each chapter is easy to understand, and the language is basic for an introductory nutrition course. With its total of 975 pages, the text has been divided into 20 chapters. Lifestyle diseases are discussed within the relevant chapters - for example, obesity, diabetes, and heart disease are addressed in the carbohydrate chapter, and are referenced in other chapters where relevant, for example, obesity is again referenced in the Energy chapter. throughout the chapters.

The interface is good and easy to navigate through using the contents tab and search tool. She received her BA, MS in Nutritional Sciences, and PhD in Nutrition from the University of Hawai‘i at Mānoa.

The text includes a search function which makes it easy to find all relevant sections when an update is implemented. Sodium (using sodium only as 1 example) came up in multiple areas of the text. The textbook and chapter content are organized and structured.

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