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The Science of Nutrition


From a young age we have been told to take our vitamins, eat our fruits and vegetables, and limit sugar and fat. Readers examine what makes certain foods better nutritionally than others and how various foods affect the human body, including the role they can play in disease and illness. Tables in the appendix provide quick reference on vitamins and common food-related illnesses.

Series: Food and Society

Interest Level: Grades 9-12

Guided Reading Level: Z

Lexile Level: 1460

ISBN: 9781615309221 (E-book)

Copyright: ©2013

Pages: 248

“With the national and international focus on wellness and healthy living, The Science of Nutrition is indeed a timely book. In nine chapters, there are an array of topics aligned with the influence of nutrition in our daily lives. Background information with colorful illustrations and concise biographies of pioneers (nutritionists, biochemists, and physicians) reveal the relationship between food and the human body. In addition, the role that nutrition plays in the prevention and control of diseases is thoroughly explored. Beginning with a thorough overview, readers embark on a journey that provides factual details on how food is used in the body. ...This is a comprehensive resource and is recommended for health professionals and anyone interested in pursuing a healthier lifestyle.” —Jean Worsley, NSTA Recommends, May 2013

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