cover image - Williams' Basic Nutrition & Diet Therapy - Elsevier E-Book on VitalSource, 17th Edition
ISBN: 9780443280597
Copyright: 2026
Publication Date: 01-26-2026
Page Count: 592
Imprint: Elsevier
List Price: $85.99

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

by Staci Nix, MS, RD, CD

Elsevier eBook on VitalSource

cover image - Williams' Basic Nutrition & Diet Therapy - Elsevier E-Book on VitalSource, 17th Edition
ISBN: 9780443280597
Copyright: 2026
Publication Date: 01-26-2026
Page Count: 592
Imprint: Elsevier
List Price: $85.99
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Keep your students 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 students are equipped to make informed decisions on patient nutrition in the clinical space. A conversational writing style, vivid illustrations, and wide array of student-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.
    • 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
    • UPDATED! Clinical guidelines align with the most recent recommendations, preparing students 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 students the latest objectives, formulas, and examples
    • UPDATED! Revised case studies and content reflect the diverse cultural backgrounds students 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
    • 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 students 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
  • PART 1 INTRODUCTION TO BASIC PRINCIPLES OF NUTRITION SCIENCE
    1 Food Nutrition and Health
    Health Promotion
    Basic Definitions
    Importance of a Balanced Diet
    Functions of Nutrients
    Energy Sources
    Tissue Building
    Regulation and Control
    States of Nutrition
    Optimal Nutrition
    Malnutrition
    Nutrient and Food Guides for Health
    Nutrient Standards
    Food Guides and Recommendations
    Individual Needs

    2 Carbohydrates
    Nature of Carbohydrates
    Dietary Importance
    Structure and Classes of Carbohydrates
    Functions of Carbohydrates
    Energy Source
    Metabolic Regulator
    Food Sources of Carbohydrates
    Starches
    Sugars
    Digestion of Carbohydrates
    Mouth
    Stomach
    Small Intestine
    Recommendations for Dietary Carbohydrates
    Dietary Reference Intakes
    Dietary Guidelines for Americans
    MyPlate

    3 Fats
    Nature of Fats
    Dietary Importance
    Structure and Classes of Fats
    Functions of Fat
    Fat in Food
    Fat in the Body
    Food Sources of Fat
    Fatty Acid Composition
    Physical Characteristics of Food Fat
    Food Label Information
    Digestion of Fats
    Mouth
    Stomach
    Small Intestine
    Recommendations for Dietary Fat
    Health Problems
    Health Promotion
    Dietary Reference Intakes
    Dietary Guidelines for Americans
    MyPlate

    4 Proteins
    Nature of Protein
    Dietary Importance
    Structure and Classes of Protein
    Functions of Protein
    Tissue Building
    Additional Body Functions
    Food Sources of Protein
    Animal Protein
    Plant Protein
    Digestion of Protein
    Mouth
    Stomach
    Small Intestine
    Recommendations for Dietary Protein
    Influential Factors of Protein Needs
    Dietary Deficiency or Excess
    Dietary Guides

    5 Digestion Absorption and Metabolism
    Digestion
    Basic Principles
    Mechanical and Chemical Digestion
    Digestion in the Mouth and Esophagus
    Digestion in the Stomach
    Digestion in the Small Intestine
    Absorption and Transport
    Absorption in the Small Intestine
    Absorption in the Large Intestine
    Transport
    Metabolism
    Catabolism and Anabolism
    Energy Density
    Storing Extra Energy
    Errors in Digestion and Metabolism
    Inborn Errors of Metabolism
    Intolerances and Allergies

    6 Energy Balance
    Human Energy System
    Energy Needs
    Measurement of Energy
    Fuel for Energy
    Energy Balance
    Energy Intake
    Energy Output
    Recommendations for Dietary Energy Intake
    Energy Needs Through the Life Cycle
    Dietary Reference Intakes
    Dietary Guidelines for Americans
    MyPlate

    7 Vitamins
    The Nature of Vitamins
    Definition
    Functions of Vitamins
    Vitamin Metabolism
    Dietary Reference Intakes

    SECTION 1 FAT-SOLUBLE VITAMINS
    Vitamin A (Retinol)
    Functions
    Requirements
    Deficiency
    Toxicity
    Food Sources and Stability
    Vitamin D (Calciferol)
    Functions
    Requirements
    Deficiency
    Toxicity
    Food Sources and Stability
    Vitamin E (Tocopherol)
    Functions
    Requirements
    Deficiency
    Toxicity
    Food Sources and Stability
    Vitamin K (Phylloquinone)
    Functions
    Requirements
    Deficiency
    Toxicity
    Food Sources and Stability

    SECTION 2 WATER-SOLUBLE VITAMINS
    Vitamin C (Ascorbic Acid)
    Functions
    Requirements
    Deficiency
    Toxicity
    Food Sources and Stability
    Vitamin B1 (Thiamin)
    Functions
    Requirements
    Deficiency
    Toxicity
    Food Sources and Stability
    Vitamin B2 (Riboflavin)
    Functions
    Requirements
    Deficiency
    Toxicity
    Food Sources and Stability
    Vitamin B3 (Niacin)
    Functions
    Requirements
    Deficiency
    Toxicity
    Food Sources and Stability
    Vitamin B6 (Pyridoxine)
    Functions
    Requirements
    Deficiency
    Toxicity
    Food Sources and Stability
    Vitamin B9 (Folate)
    Functions
    Requirements
    Deficiency
    Toxicity
    Food Sources and Stability
    Vitamin B12 (Cobalamin)
    Functions
    Requirements
    Deficiency
    Toxicity
    Food Sources and Stability
    Vitamin B5 (Pantothenic Acid)
    Functions
    Requirements
    Deficiency
    Toxicity
    Food Sources and Stability
    Vitamin B7 (Biotin)
    Functions
    Requirements
    Deficiency
    Toxicity
    Food Sources and Stability
    Choline
    Functions
    Requirements
    Deficiency
    Toxicity
    Food Sources and Stability

    SECTION 3 PLANT NUTRIENTS AND DIETARY SUPPLEMENTATION
    Phytochemicals
    Function
    Recommended Intake
    Food Sources
    Nutrient Supplementation
    Recommendations for Nutrient Supplementation
    Supplementation Principles
    Functional Foods

    8 Minerals
    Nature of Minerals in Human Nutrition
    Definition
    Functions of Minerals
    Mineral Metabolism

    SECTION 1 MAJOR MINERALS
    Calcium
    Functions
    Requirements
    Deficiency
    Toxicity
    Food Sources
    Phosphorus
    Functions
    Requirements
    Deficiency
    Toxicity
    Food Sources
    Sodium
    Functions
    Requirements
    Deficiency
    Toxicity
    Food Sources
    Potassium
    Functions
    Requirements
    Deficiency
    Toxicity
    Food Sources
    Chloride
    Functions
    Requirements
    Deficiency
    Toxicity
    Food Sources
    Magnesium
    Functions
    Requirements
    Deficiency
    Toxicity
    Food Sources
    Sulfur
    Functions
    Requirements
    Deficiency
    Toxicity
    Food Sources

    SECTION 2 TRACE MINERALS
    Iron
    Functions
    Requirements
    Deficiency
    Toxicity
    Food Sources
    Iodine
    Functions
    Requirements
    Deficiency
    Toxicity
    Food Sources
    Zinc
    Functions
    Requirements
    Deficiency
    Toxicity
    Food Sources
    Selenium
    Functions
    Requirements
    Deficiency
    Toxicity
    Food Sources
    Other Essential Trace Minerals
    Fluoride
    Copper
    Manganese
    Molybdenum
    Chromium
    Additional Trace Minerals

    SECTION 3 MINERAL SUPPLEMENTATION
    Life Cycle Needs
    Pregnancy and Lactation
    Adolescence
    Adulthood
    Clinical Needs

    9 Water and Electrolyte Balance
    Water The Fundamental Nutrient
    Functions
    Requirements
    Dehydration
    Water Intoxication
    Water Balance
    The Solvent
    Solute Particles
    Separating Membranes
    Forces Moving Water and Solutes Across Membranes
    Capillary Fluid Shift Mechanism
    Organ System Circulation
    Hormonal Controls
    Acid-Base Balance
    Acids and Bases
    Buffer Systems
    Alkalosis and Acidosis

    PART 2 NUTRITION THROUGHOUT THE LIFE CYCLE
    10 Nutrition During Pregnancy and Lactation
    Nutritional Needs During Pregnancy
    Energy Needs
    Macronutrients
    Key Micronutrients
    Gestational Weight Gain
    Meal Planning and Lifestyle Considerations
    General Concerns
    Common Gastrointestinal Discomforts
    High-Risk Pregnancies
    Pregnancy Complications
    Lactation
    Trends
    The Baby-Friendly Hospital Initiative
    Physiologic Process of Lactation
    Nutrition and Lifestyle Needs
    Long-Term Impacts of Feeding Methods
    Additional Resources

    11 Nutrition During Infancy Childhood and Adolescence
    Growth and Development
    Life Cycle Growth Pattern
    Measuring Childhood Growth
    Nutrition Requirements for Growth
    Nutrition Requirements During Infancy
    Infant Classifications
    Considerations Regarding Feeding Premature Infants
    What How and When to Feed the Mature Infant
    Nutrition Requirements During Childhood
    Toddlers (1 to 3 Years Old)
    Preschool-Aged Children (3 to 5 Years Old)
    School-Aged Children (5 to 12 Years Old)
    Nutrition Problems During Childhood
    Nutrition Requirements During Adolescence (12 to 18 Years Old)
    Physical Growth
    Eating Patterns
    Disordered Eating

    12 Nutrition for Adults The Early Middle and Later Years
    Adulthood Growth and Development
    Coming of Age in America
    Shaping Influences on Adult Growth and Development
    The Aging Process and Nutrition Needs
    Physiologic Changes
    Nutrition Requirements
    Clinical Needs of the Older Adult
    Health Promotion and Disease Prevention
    Chronic Diseases of Aging
    Community Resources
    Government Programs for Older Americans
    Professional Organizations and Resources
    Alternative Living Arrangements
    Congregate Care Arrangements
    Continuing Care Retirement Communities
    Assisted Living Facilities
    Nursing Homes

    PART 3 COMMUNITY NUTRITION AND HEALTH CARE
    13 Community Food Supply and Health
    Food Safety and Health Promotion
    U S Food and Drug Administration
    Food Labels
    Food Technology
    Agricultural Pesticides
    Food Additives
    Foodborne Illness
    Prevalence
    Food Safety
    Food Contamination
    Food Needs and Costs
    Hunger and Malnutrition
    Food Assistance Programs
    Food Buying and Handling Practices

    14 Weight Management
    Body Weight Spectrum
    Body Weight Versus Body Fat
    Body Composition
    Estimates of Ideal Weight Ranges
    Obesity and Health
    Causes of Obesity
    Individual Differences and Intense Weight Reduction Practices
    A Sound Weight Management Program
    Essential Characteristics
    Behavior Modification
    Dietary Modification
    Food Misinformation and Fads
    Food Fads
    What Is the Answer
    Underweight
    General Causes and Treatment
    Disordered Eating

    15 Nutrition and Physical Fitness
    Physical Activity Recommendations and Benefits
    Guidelines and Recommendations
    Health Benefits
    Types of Physical Activity
    Meeting Personal Needs
    Dietary Needs During Exercise
    Muscle Action and Fuel
    General Training Diet
    Athletic Performance
    Carbohydrate Loading
    Pregame Meal
    Nutrition During Exercise
    Nutrition After Exercise Recovery
    Hydration Before During and After Exercise
    Ergogenic Aids and Misinformation

    PART 4 CLINICAL NUTRITION
    16 Nutrition Support
    Nutrition Care Framework
    Setting and Focus of Care
    Health Care Team
    Phases of the Care Process
    Nutrition Assessment
    Nutrition Diagnosis
    Nutrition Intervention
    Nutrition Monitoring and Evaluation
    Diet-Drug Interactions
    Drug-Food Interactions
    Drug-Nutrient Interactions
    Drug-Herb Interactions

    17 Gastrointestinal and Accessory Organ Problems
    Upper Gastrointestinal Tract
    Mouth
    Esophagus
    Stomach and Duodenum Peptic Ulcer Disease
    Lower Gastrointestinal Tract
    Disorders of the Small Intestine
    Disorders of the Large Intestine
    Food Intolerances and Allergies
    Food Intolerances
    Food Allergies
    Celiac Disease
    Gastrointestinal Accessory Organs
    Liver Disease
    Gallbladder Disease
    Pancreatitis

    18 Coronary Heart Disease and Hypertension
    Coronary Heart Disease
    Atherosclerosis
    Acute Cardiovascular Disease
    Heart Failure
    Hypertension
    Incidence and Nature
    High Blood Pressure Levels
    Medical Nutrition Therapy for Hypertension
    Additional Lifestyle Modifications
    Education and Prevention
    Nutrition Education
    Principles of Education

    19 Diabetes Mellitus
    The Nature of Diabetes
    Defining Factors
    Classification of Diabetes Mellitus and Glucose Intolerance
    Symptoms of Diabetes
    The Metabolic Pattern of Diabetes
    Energy Supply and Control of Blood Glucose
    Abnormal Metabolism in Diabetes With Hyperglycemia
    Long-Term Complications
    General Management of Diabetes
    Early Detection and Monitoring
    Goals of Care
    Medical Nutrition Therapy for Diabetes
    Eating Patterns and Nutrients
    Coordinating Nutrient Intake With Medications and Physical Activity

    20 Kidney Disease
    Structure and Function of the Kidney
    Structure
    Function
    Disease Processes and Dietary Considerations
    General Causes of Kidney Disease
    Medical Nutrition Therapy in Kidney Disease
    Nephron Diseases
    Acute Glomerulonephritis or Nephritic Syndrome
    Nephrotic Syndrome
    Kidney Failure
    Acute Kidney Injury
    Chronic Kidney Disease
    End-Stage Renal Disease
    Kidney Stone Disease
    Disease Process
    Medical Nutrition Therapy for Nephrolithiasis

    21 Surgery and Nutrition Support
    Nutrition Needs of General Surgery Patients
    Preoperative Nutrition Care Nutrient Reserves
    Postoperative Nutrition Care Nutrient Needs for Healing
    General Dietary Management
    Initial Intravenous Fluid and Electrolytes
    Methods of Nutrition Support
    Special Nutrition Needs After Gastrointestinal Surgery
    Mouth Throat and Neck Surgery
    Gastric Surgery
    Bariatric Surgery
    Gallbladder Surgery
    Intestinal Surgery
    Rectal Surgery
    Special Nutrition Needs for Patients With Burns
    Type and Extent of Burns
    Postburn Metabolic Phases
    Medical Nutrition Therapy for Patients With Major Burns

    22 Nutrition Support in Cancer and HIV
    SECTION 1 CANCER
    Cancer Progression
    Cancer Cell Development
    The Body’s Defense System
    Nutrition Complications of Cancer Treatment
    Surgery
    Radiation
    Chemotherapy
    Drug-Nutrient Interactions
    Medical Nutrition Therapy in the Patient With Cancer
    Nutrition-Related Complications of Cancer
    Nutrition Care Plan
    Cancer Prevention
    Guidelines for Cancer Prevention
    Diets and Supplements

    SECTION 2 HUMAN IMMUNODEFICIENCY VIRUS
    Progression of Human Immunodeficiency Virus
    Evolution of Human Immunodeficiency Virus
    Host-Dependent Replication
    Transmission and Stages of Disease Progression
    Medical Management of Patients With Human Immunodeficiency Virus
    Initial Evaluation and Goals
    Drug Therapy
    Vaccine Development
    Medical Nutrition Therapy in the Patient With Human Immunodeficiency Virus
    Nutrition-Related Complications of Human Immunodeficiency Virus
    Nutrition Care Plan
    Nutrition Counseling Education and Supportive Care

    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
  • 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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