Nutritional Sciences From Fundamentals to Food , 4th Edition Michelle Shelley – TESTBANK

Test Bank For Nutritional Sciences From Fundamentals to Food , 4th Edition Michelle Shelley

1. ISBN-10

   0357730534
2. ISBN-13

   978-0357730539
3. Gain a comprehensive understanding of nutrition’s fundamental concepts with NUTRITIONAL SCIENCES: FROM FUNDAMENTALS TO FOOD, 4th Edition. This updated edition incorporates the 2020-2025 Dietary Guidelines for Americans and the latest research findings, providing clear explanations of nutrition’s scientific principles alongside practical applications for everyday life. With a visually appealing design, compelling case studies, and interactive digital resources, NUTRITIONAL SCIENCES delivers a balanced and engaging learning experience.
   

   About the Author

   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.