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cover image - Williams' Basic Nutrition & Diet Therapy - Elsevier eBook on VitalSource,15th Edition
ISBN: 9780323377928
Page Count: 528
Imprint: Mosby
List Price: $67.99

Williams' Basic Nutrition & Diet Therapy - Elsevier eBook on VitalSource, 15th Edition

by Staci Nix McIntosh, MS, RD, CD

Elsevier eBook on VitalSource

cover image - Williams' Basic Nutrition & Diet Therapy - Elsevier eBook on VitalSource,15th Edition
ISBN: 9780323377928
Page Count: 528
Imprint: Mosby
List Price: $67.99
Was $67.99
Now $64.59
Or $0.00 with a valid access code

For concise, need-to-know coverage of the most up-to-date topics and research in nutritional care turn to Williams’ Basic Nutrition & Diet Therapy, 15th Edition. This market leading text provides coverage of hot topics, emerging trends, and cutting-edge research, plus all the essentials for providing the best nutrition care. And with its conversational writing style, vivid illustrations, and wide array of reader-friendly features you can easily understand how the concepts in the book can be applied in clinical practice.

    • Case studies with accompanying questions for analysis in the clinical care chapters focus your attention on related patient care problems.
    • Cultural Considerations boxes discuss how a patient's culture can affect nutritional concepts in practice.
    • Clinical Applications and For Further Focus boxes highlight timely topics and analyze concepts and trends in depth. 
    • Bulleted chapter summaries review highlights from the chapter and help you see how the chapter contributes to the book's "big picture."
    • Diet therapy guidelines include recommendations, restrictions, and sample diets for major clinical conditions.
    • Drug-Nutrient Interactions boxes highlight important safety information and cover topics such as nutritional supplements for athletics, drugs interfering with vitamin absorption, and over-the-counter weight loss aids.
    • Key terms and definitions clarify terminology and concepts critical to your understanding and application of the material.
    • NEW! Completely updated content incorporate the recently released 2015 dietary guidelines, Healthy People objectives, nutrition labels, common weight-loss diets, FDA/CDC statistics/warnings regarding trans fatty acids, disordered eating, and more.
    • NEW! New chapter review questions reflect the latest NCLEX Exam format. Answers to these questions will appear in the appendix.
    • NEW! Rewritten chapters on clinical nutrition take a more application-based approach and feature clarified explanations, enhanced readability, a focus on the most relevant and practical information, and new topics such as energy expenditure calculations, water balance, cirrhosis complications, diet plans for diabetes, and more.
    • NEW! Updated Nutrition and Physical Fitness chapter written by sport dietitian Kary Woodruff reflects the latest research in the field, including new questionnaires used for exercise readiness, current recommendations for energy needs, and nutritional considerations for athletic performance.
    • NEW! Updated Weight Management chapter written by certified adult weight management dietitian Theresa Dvorak reflects the latest research in the field, including the role of genetics, disordered eating, treatments for obesity, and more.
  • PART 1: Introduction to Basic Principles of Nutrition Science
    1. Food, Nutrition, and Health
    2. Carbohydrates
    3. Fats
    4. Proteins
    5. Digestion, Absorption, and Metabolism
    6. Energy Balance
    7. Vitamins
    8. Minerals
    9. Water Balance
    PART 2: Nutrition Throughout the Life Cycle
    10. Nutrition During Pregnancy and Lactation
    11. Nutrition During Infancy, Childhood, and Adolescence
    12. Nutrition for Adults: The Early, Middle, and Later Years
    PART 3: Community Nutrition and Health Care
    13. Community Food Supply and Health
    14. Food Habits and Cultural Patterns
    15. Weight Management
    16. Nutrition and Physical Fitness
    PART 4: Clinical Nutrition
    17. Nutritional Care
    18. Gastrointestinal and Accessory Organ Problems
    19. Coronary Heart Disease and Hypertension
    20. Diabetes Mellitus
    21. Kidney Disease
    22. Surgery and Nutritional Support
    23. Nutritional Support in Cancer and AIDS
  • Staci Nix McIntosh, MS, RD, CD, Assistant Professor, Division of Nutrition, College of Health, University of Utah, Salt Lake City, UT
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