The Science of Nutrition (4th Edition) is an essential resource for students embarking on introductory nutrition courses. Authored by Janice J. Thompson and published by Pearson in 2016, this comprehensive text offers a thorough exploration of nutrition’s core concepts through its unique functional approach. Organized around the body’s use of vitamins and minerals, each micronutrient chapter provides insights into their functions and roles within the human system.

Enhanced for the fourth edition, this textbook introduces students to key learning outcomes that guide their understanding throughout the text. The inclusion of new Focus Figures—such as Meal Focus Figures—along with revised animations in Mastering Nutrition, significantly enriches the student experience. Additionally, the book integrates important contemporary topics like the latest dietary guidelines and the updated Nutrition Facts panel, ensuring relevance for current nutritional science.

A standout feature is its coverage of global hunger issues, now expanded to include discussions on domestic challenges such as sustainability, environmental impacts, food equity, and politics. Updated with the most recent scientific research and source information, this edition stands out as one of the leading texts in the field, aiming to equip students with a deep understanding of nutrition’s complexities.