Nutrition: Science, Issues, and Applications

2 vols. Greenwood. Jun. 2015. 936p. ed. by . illus. index. ISBN 9781440828492. $189; ebk. ISBN 9781440828508. REF
Brehm (exercise & sports studies, Smith Coll.; former contributing editor, Fitness Management) delivers the basics of nutrition topics for laypeople and students taking introductory courses, with a focus on the scientific. The work begins with a list of entries, a "Guide to Related Topics" that links topics in 13 large categories, and a preface. It then details in an introduction how to evaluate nutrition information, discusses the research process, and provides an overview of information literacy, followed by 281 alphabetically listed entries over the two volumes, covering topics such as appetite, cholesterol, fiber, mercury, phytoestrogens, sustainable agriculture, and Weight Watchers. The articles, ranging from two to four pages, were composed primarily by students from Smith and include cross-references and suggestions for further reading. Some entries feature pictures or diagrams or have "Research Issues" of controversy called out in text boxes. The guide succeeds in its aim of illustrating digestible and science-based material on fundamental nutrition topics, which distinguishes it from more complex or less science-focused materials.
VERDICT Recommended for large public libraries and collections supporting beginning nutrition studies students.

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