Williams’ Basic Nutrition & Diet Therapy

Description

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. 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.

Key Features

• 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.

Table of Contents

1. PART I INTRODUCTION TO BASIC PRINCIPLES OF NUTRITION SCIENCE
   1. 1 Food, Nutrition, and Health
   2. 2 Carbohydrates
   3. 3 Fats
   4. 4 Proteins
   5. 5 Digestion, Absorption, and Metabolism
   6. 6 Energy Balance
   7. 7 Vitamins
   8. 8 Minerals
   9. 9 Water and Electrolyte Balance
2. PART 2 NUTRITION THROUGHOUT THE LIFE CYCLE
   1. 10 Nutrition during Pregnancy and Lactation
   2. 11 Nutrition during Infancy, Childhood, and Adolescence
   3. 12 Nutrition for Adults: The Early, Middle, and Later Years
3. PART 3 COMMUNITY NUTRITION AND HEALTH CARE
   1. 13 Community Food Supply and Health
   2. 14 Food Habits and Cultural Patterns
   3. 15 Weight Management
   4. 16 Nutrition and Physical Fitness
4. PART 4 CLINICAL NUTRITION
   1. 17 Nutrition Care
   2. 18 Gastrointestinal and Accessory Organ Problems
   3. 19 Coronary Heart Disease and Hypertension
   4. 20 Diabetes Mellitus
   5. 21 Kidney Disease
   6. 22 Surgery and Nutrition Support
   7. 23 Nutrition Support in Cancer and HIV

Author Biography

Staci Nix

Affiliations and Expertise
Assistant Professor, Division of Nutrition, College of Health, University of Utah, Salt Lake City, UT