Williams' Basic Nutrition & Diet Therapy - Elsevier E-Book on VitalSource, 17th Edition

by Staci Nix, MS, RD, CD

Elsevier eBook on VitalSource

ISBN: 9780443280597

Publication Date: 01-26-2026

Page Count: 592

Imprint: Elsevier

List Price: $85.99

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Stay up to date on the latest information in nutrition care with Williams' Basic Nutrition & Diet Therapy, 17th Edition. This leading text provides concise, need-to-know coverage of hot topics, emerging trends, and cutting-edge research to ensure you are equipped to make informed decisions on patient nutrition in the clinical space. A conversational writing style, vivid illustrations, and wide array of reader-friendly features connect the fundamental concepts of nutrition to the application of those concepts in clinical practice. The text is logically broken out into four parts: Part 1 introduces basic principles of nutrition science, including coverage of health promotion, vitamins, minerals, and other key foundational topics; Part 2 discusses human growth and development needs in different parts of the life cycle; Part 3 provides a strong focus on community nutrition, along with emphasis on weight management and physical fitness; Part 4 consists of a series of clinical nutrition chapters that reflect the latest medical nutrition therapy and approaches to patient education and care management.

New to This Edition
- UPDATED! Clinical guidelines align with the most recent recommendations, preparing you to implement best practices
- UPDATED! Images and figures visually reinforce key concepts
- UPDATED! Coverage of Healthy People 2030 and the 2023 DRI's for Energy bring you the latest objectives, formulas, and examples
- UPDATED! Revised case studies and content reflect the diverse cultural backgrounds you may encounter in practice, encouraging culturally sensitive approaches to care
- EXPANDED! Discussions of key concepts backed by current longitudinal studies provide a stronger empirical foundation for decision-making
- UPDATED! Statistics throughout the text reflect the most recently available data at the time of publication
Key Features
- Clinical Judgment Case Studies with accompanying questions for analysis in the clinical care chapters focus 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 understanding and application of the material
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Contents

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 and Electrolyte 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 Weight Management
15 Nutrition and Physical Fitness

PART 4 CLINICAL NUTRITION
16 Nutrition Support
17 Gastrointestinal and Accessory Organ Problems
18 Coronary Heart Disease and Hypertension
19 Diabetes Mellitus
20 Kidney Disease
21 Surgery and Nutrition Support
22 Nutrition Support in Cancer and HIV

References
Further Reading and Resources
Glossary
Appendix A Answers to Chapter Review Questions
Appendix B Dietary Reference Intakes
Appendix C Average Sodium and Potassium Content of Foods 100 g Edible Portion
Authors

Staci Nix, MS, RD, CD, Assistant Professor, Division of Nutrition, College of Health, University of Utah, Salt Lake City, UT, USA
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