Contemporary Nutrition: A Functional Approach is an alternate version of Wardlaw-Smith's Contemporary Nutrition, 7e. While Contemporary Nutrition: A Functional Approach shares the recognized strengths of the seventh edition, it offers a unique approach to the coverage of vitamins and minerals. It departs from a traditional presentation by instead organizing vitamins and minerals within the context of physiological functions and the health conditions they influence. The text will provide students who lack a strong science background the ideal balance of reliable nutrition information and practical consumer-oriented knowledge. With their 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.
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Table of Contents

NUTRITION: A KEY TO HEALTH
Chapter 1: What You Eat and Why
Chapter 2: Guidelines for Designing a Healthy Diet
Chapter 3: The Human Body: A Nutrition Perspective
ENERGY NUTRIENTS AND ENERGY BALANCE
Chapter 4: Carbohydrates
Chapter 5: Lipids
Chapter 6: Proteins
Chapter 7: Energy Balance and Weight Maintenance
VITAMINS, MINERALS, AND WATER
Overview of the Micronutrients (Intro)
Chapter 8: Nutrients Involved with Fluid and Electrolyte Balance
Chapter 9: Nutrients that Function as Antioxidants
Chapter 10: Nutrients Involved in Bone Health
Chapter 11: Nutrients Involved with Energy Metabolism and Blood Health
NUTRITION: BEYOND THE NUTRIENTS
Chapter 12: Nutrition: Fitness and Sports
Chapter 13: Eating Disorders: Anorexia Nervosa, Bulimia Nervosa, and Other Conditions
Chapter 14: Food Safety
Chapter 15: Undernutrition throughout the World
NUTRITION: A FOCUS ON THE LIFE STAGES
Chapter 16: Pregnancy and Breastfeeding
Chapter 17: Nutrition from Infancy through Adolescence
Chapter 18: Nutrition during Adulthood

About the Author 

Gordon M. Wardlaw, Ph.D., has taught introductory nutrition courses to students in the Department of Human Nutrition at The Ohio State University, and at other colleges and universities. Dr. Wardlaw is the author of many articles that have appeared in prominent nutrition, biology, physiology, and biochemistry journals and was the 1985 recipient of the American Dietetic Association’s Mary P. Huddleson Award. Dr. Wardlaw is a member of the American Society for Nutritional Sciences and is certified as a Specialist in Human Nutrition by the American Board of Nutrition. Dr. Wardlaw is currently retired from academia.