Nutritional Sciences - McGuire, Michelle (University of Idaho); Beerman, Kathy (Washington State University)
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"This updated 4th Edition of NUTRITIONAL SCIENCES: FROM FUNDAMENTALS TO FOOD presents clear explanations and visuals of the basics of nutrition and its underlying fundamental sciences, while demonstrating its application to your students' lives and careers"--

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Produktbeschreibung
"This updated 4th Edition of NUTRITIONAL SCIENCES: FROM FUNDAMENTALS TO FOOD presents clear explanations and visuals of the basics of nutrition and its underlying fundamental sciences, while demonstrating its application to your students' lives and careers"--
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Autorenporträt
Dr. Michelle "Shelley" McGuire is Director of and Professor of Nutrition in the Margaret Ritchie School of Family and Consumer Sciences at the University of Idaho. A maternal/infant nutritionist, Shelley's research focuses on understanding factors influencing human milk composition and how breastfeeding impacts both maternal and infant health. Internationally recognized for her interdisciplinary team-science approach and attention to detail, Shelley and her team have conducted research around the globe to study milk composition and factors associated with its variation. During the COVID-19 epidemic, she headed a team that studied the impact of maternal infection on milk composition - including the presence/absence of the SARS-CoV-2 virus. Her findings informed international guidance for breastfeeding women and their families during this challenging time. Dr. McGuire's research has been funded by a variety of public and private entities including the National Institutes of Health, National Science Foundation, U.S. Department of Agriculture, and the Bill and Melinda Gates Foundation. A recipient of the American Society for Nutrition's Excellence in Nutrition Education award, Dr. McGuire has been teaching basic nutrition for decades and has a strong appreciation of the course, its goals and objectives, and the broad variance of student needs. This experience coupled with her strong writing and research background has helped her create an exceptionally up-to-date and refreshing text for the introductory nutrition course.