This book is organized into six parts that reflect the major topics typically covered in an introduction to the study of nutrition:

Completely revised and up-to-date with MyPlate, Healthy People 2020 and Dietary Guidelines for Americans, 2010, Contemporary Nutrition

This book is intended as an introductory text for a science–oriented nutrition course

Contemporary Nutrition is designed for students with little or no background in college-level biology, chemistry or physiology. It provides the ideal balance of reliable nutrition information and practical consumer-oriented knowledge. With a friendly writing style, the authors act as the student's personal guide to dispelling common misconceptions and to gaining a solid foundation for making informed nutrition choices. Contemporary Nutrition emphasizes that a population consists of individuals with varying genetic and cultural backgrounds, and these individuals will have varying responses to diet. The knowledge gained from this text will allow students to personalize nutrition information and make smart choices.

This book is aimed at students following courses in food science, food technology and other food-related subjects for which a knowledge of food microbiology is essential. It provides a comprehensive introduction to the subject and is also a useful resource for those interested in food and food safety