Evolve Resources for Williams' Essentials of Nutrition and Diet Therapy, 13th Edition

PART 1: Introduction to Human Nutrition
1. Nutrition and Health
2. Digestion, Absorption, and Metabolism
3. Carbohydrates
4. Lipids
5. Proteins
6. Vitamins
7. Minerals and Water
8. Energy Balance
PART 2: Community Nutrition and the Life Cycle
9. Food Selection and Food Safety
10. Community Nutrition: Promoting Healthy Eating
11. Nutrition During Pregnancy and Lactation
12. Nutrition for Normal Growth and Development
13. Nutrition for the Aging Adult
14. Nutrition and Physical Fitness
PART 3:  Introduction to Clinical Nutrition
15. Nutrition Assessment and Nutrition Therapy in Patient Care
16. Metabolic Stress
17. Drug-Nutrient Interactions
18. Nutrition Support: Enteral and Parenteral Nutrition
19. Gastrointestinal Diseases
20. Diseases of the Heart, Blood Vessels, and Lungs
21. Diabetes Mellitus
22. Renal Disease
23. Acquired Immunodeficiency Syndrome (AIDS)
24. Cancer
APPENDICES
A: Body Mass Index
B: Food Sources of Oxalates
C: Calculation Aids and Conversion Tables
D: Federal Food Assistance Programs

Joyce Ann Gilbert, PhD, RDN, President and CEO Association of Nutrition and Foodservice Professionals St. Charles, Illinois and Eleanor Schlenker, PhD, RDN, Professor and Extension Specialist, Emerita Department of Human Nutrition, Foods, and Exercise College of Agriculture and Life Sciences Virginia Polytechnic Institute and State University Blacksburg, Virginia