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Scientific American Nutrition for a Changing World
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Table of Contents

Chapter 1. The Science and Scope of Nutrition. Eating for a Lifetime.- Chapter 2. Healthy Diets.- Chapter 3. Digestive System and Digestive Disorders.- Chapter 4. Carbohydrates.- Chapter 5. The Lipids.- Chapter 6. Protein.- Chapter 7. Fat-soluble Vitamins.- Chapter 8. Water-soluble Vitamins.- Chapter 9. Major Minerals and Water.- Chapter 10. Trace Minerals.- Chapter 11. Energy Balance and Obesity The Sitting Disease.- Chapter 12. Nutrition and Fitness.- Chapter 13 Nutrition through the College Years.- Chapter 14. Global Nutrition: Food Security and Sustainability.

About the Author

JAMIE POPE, M.S., R.D.,, MS, RDN, LDN, FAND, is Assistant Professor in Nutritional Sciences in the Vanderbilt University School of Nursing. She has been with Vanderbilt University since 1986, working in the areas of obesity research, weight management, health promotion, and heart disease prevention and-since 2000-teaching introductory nutrition courses.
Steven Nizielski, M.S., Ph.D., MS, PhD, earned his Bachelor of Science degree from the University of Minnesota in Wildlife Biology and assisted in research projects involving Siberian tigers and gray wolves before entering graduate school. He earned his Master's and Doctorate degrees at the University of Minnesota in nutrition, with an emphasis in biochemistry.

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The infographics was one of the reasons I was in favor of adopting the text. I often referred to them as I try to answer questions from an online teachering perspective.

- Jean Carlson, Clark College

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