Nutrition Essentials: A Personal Approach has a consumer-oriented focus, providing practical tips for applying concepts such as ways to prepare foods to make them safer and healthier, and ways to become a savvy consumer of nutrition-related information. It also provides non-nutrition majors with the basic scientific principles of nutrition in a highly visual, engaging context.
1. Food Is More Than Something to Eat
2. How to Become an Informed Consumer
3. Making More Nutritious Choices
4. How Food Becomes You
5. Carbohydrates: Fuel and Fiber
6. Lipids: Focusing on Fats and Cholesterol
7. Proteins: Lifes Building Blocks
8. Vitamins: Nutrients That Multitask
9. Key Minerals, Water, and the Nonnutrient Alcohol
10. Nutrition for a Healthy Weight and Fit Body
11. Nutrition for Your Life, Environment, and World
Wendy J. Schiff MS, RDN received her BS in biological health/medical dietetics and MS in human nutrition from The Pennsylvania State University. She has taught introductory foods and nutrition courses at the University of Missouri Columbia as well as nutrition, human biology, and personal health courses at St. Louis Community CollegeMeramec. She has worked as a public health nutritionist at the Allegheny County Health Department (Pittsburgh, Pennsylvania) and State Food and Nutrition Specialist for Missouri Extension at Lincoln University in Jefferson City, Missouri. In addition to authoring Nutrition for Healthy Living and Nutrition Essentials: A Personal Approach, Wendy has coauthored a college-level personal health textbook and authored many other nutrition-related educational materials. She is a registered dietitian nutritionist and a member of the Academy of Nutrition and Dietetics.
Beth Basham, MS, RD, LD, earned her Bachelor of Science in Dietetics from Iowa State University and her Master of Science in Human Nutrition and Functional Medicine from the University of Western States. With extensive experience across multiple areas of dietetics, she has worked as a community health dietitian with the Supplemental Nutrition Program for Women, Infants, and Children (WIC), provided clinical inpatient care in a hospital setting, and currently operates a private practice specializing in intuitive eating, body image concerns, and functional medicine.A dedicated advocate for non-diet, health-supportive approaches, Beth is committed to helping people cultivate a positive relationship with food while navigating a nutrition landscape often saturated with misinformation. As a former military spouse, Beth has had the opportunity to travel extensively, immersing herself in diverse food cultures and traditions across the world, which enriches her perspective on nutrition and well-being. Her firsthand experience working with individuals struggling to make sense of nutrition science in todays complex information environments brings a practice, real-world dimension to her writing.
