VUSN’s Jamie Pope unveils new bookby Kathy Rivers Sep. 16, 2015, 3:44 PM
Vanderbilt University School of Nursing instructor Jamie Pope has published a new book, Nutrition for a Changing World. The book represents an accumulation of more than three years of research and was developed for non-nutrition majors in introductory nutrition courses, like the ones Pope teaches for more than 400 Vanderbilt undergraduate students each year.
Each chapter uses stories from real people to introduce and explore the topic and provides the latest evidence-based science for core nutrition topics as well as diet-related health issues in the United States, such as obesity, diabetes and cardiovascular disease. Additionally, Pope and her co-authors delve into various approaches to a healthy diet, dietary supplements as well as nutrition in the college years, food safety and nutrition and fitness.
“Nutrition is a cornerstone of preventive health care and preventive care. This is a science-based textbook and is the latest impact of the example she is making on the Vanderbilt campus and at academic institutions throughout the country,” said Linda Norman, Valere Potter Menefee Professor of Nursing and dean of the Vanderbilt University School of Nursing.
Pope has been a faculty member at the School of Nursing for more than 15 years and has expanded the nutrition courses offered at VUSN during that time. She adapted the Vanderbilt Introduction to Nutrition course into a Massive Open Online Course (MOOC) which attracted more than 175,000 students worldwide. Her experiences in teaching a global audience were published in the Journal of the Academy of Nutrition and Dietetics and will be the topic of a presentation this fall at the Food and Nutrition Conference and Exhibition attended by more than 8,000 registered dietitians. Earlier in her career, Pope co-authored the New York Times best-selling book The T-Factor Fat Gram Counter.
Nutrition for a Changing World was co-authored by Steven Nizielski and published by MacMillian Education in partnership with Scientific American. The book has limited availability this fall and will be widely available in 2016.