Basic Nutrition

A clear foundation in nutrition science

Basic Nutrition, Second Edition is an introductory guide to how nutrition works, what the major nutrients do, and how everyday food choices connect to health. Written by Lori A. Smolin and Mary B. Grosvenor, it’s a straightforward, classroom-style resource that aims to make nutritional science practical rather than abstract.

The book begins with the basics of what nutrition is and then develops the topic in a sensible sequence: carbohydrates, dietary fiber, lipids, protein, water, vitamins, and minerals. It closes with a focused chapter on choosing a healthy diet, so the reader is not left with theory alone.

What’s included

• Core explanations of the major nutrient groups
• Guidance on choosing a balanced diet
• Appendices on dietary reference intakes, healthy body weight, and blood values of nutritional relevance
• A glossary, bibliography, further resources, picture credits, and index

Part of the Healthy Eating series

This volume appears in Healthy Eating: A Guide to Nutrition, a series built to give readers a reliable foundation in nutrition and related health topics. The approach is practical and measured, with enough structure to support study while remaining readable for curious general readers.

Who this ebook suits

It’s a strong fit for students, teachers, and anyone who wants a clear overview of nutrition without unnecessary jargon. If you want a book that explains the fundamentals carefully and keeps the focus on everyday decision-making, this edition belongs on your shortlist.