Personal Nutrition, International Edition

SARA LONG ROTH, PhD, RD, is Professor in the Department of Animal Science, Food and Nutrition and Director, Didactic Program in Dietetics at Southern Illinois University Carbondale. Prior to obtaining her PhD in health education, she practiced as a clinical dietitian for 11 years. Her specialty areas are medical nutrition therapy, nutrition education, and food and nutrition assessment. She is an active leader in national, state, and district dietetic association’s where she has served in numerous elected and appointed positions, including the Commission on Accreditation of Dietetics Education, and Commission on Dietetic Registration. Dr. Long is coauthor of Understanding Nutrition Therapy and Pathophysiology, Medical Nutrition Therapy: A Case Study Approach, Foundations and Clinical Applications of Nutrition: A Nursing Approach, and Essentials of Nutrition and Diet Therapy. Dr. Long has received various awards and honors for teaching, including Outstanding Dietetic Educator (ADA) and Outstanding Educator for the College of Agricultural Sciences. Dr. Marie Boyle received her B.A. in psychology from the University of Southern Maine and her M.S. and Ph.D. in nutrition from Florida State University. She is author of PERSONAL NUTRITION and COMMUNITY NUTRITION IN ACTION. Dr. Boyle is a Professor in the Foods and Nutrition Department at Saint Elizabeth University in Morristown, New Jersey. She also teaches online graduate courses in applied nutrition at the University of New England in Portland, Maine. Her other professional activities include membership in the American Public Health Association, the Academy of Nutrition and Dietetics, and the Society for Nutrition Education and Behavior. She also serves as editor-in-chief of the Journal of Hunger and Environmental Nutrition" from Taylor & Francis Publishers."

1. The Basics of Understanding Nutrition.
2. The Pursuit of a Healthy Diet.
3. Anatomy for Nutrition’s Sake.
4. The Carbohydrates: Sugar, Starch, and Fiber.
5. The Lipids: Fats and Oils.
6. The Proteins and Amino Acids.
7. The Vitamins, Minerals, and Water: A Functional Approach.
8. The Impact of Fluids and Beverages on Nutritional Health.
9. Weight Management.
10. Nutrition and Fitness.
11. The Life Cycle: Conception Through the Later Years.
12. Food Safety and the Global Food Supply.
Appendix A: Aids to Calculations and the Food Exchange System.
Appendix B: Canadian Dietary Guidelines and Recommendations.
Appendix C: Chapter Notes.
Appendix D: Answers to Review Questions.
Appendix E: Table of Food Composition.