Synopses & Reviews
NUTRITION AND DIET THERAPY is the only text organized by diets rather than by organ systems or disease states and distinguishes itself through rich pedagogical features that will help you begin to the learn the skills needed to be successful in your future careers. It provides core nutrition concepts and up-to-date clinical content at a level that is accessible to the range of health care team members who are responsible for a client?s nutrition needs. The text provides the basic facts and a wealth of practical information you will need for your future career in nutrition care.
Review
"As usual, the revision does an excellent job of striking a balance between updating the previous edition relative to new research and maintaining the wonderful writing style that students (and others!) find so enjoyable to read. This has been consistent for as long as I've been reading the text, and that dates back to my first book."
Review
"As usual, the revision does an excellent job of striking a balance between updating the previous edition relative to new research and maintaining the wonderful writing style that students (and others!) find so enjoyable to read. This has been consistent for as long as I?ve been reading the text, and that dates back to my first book."
About the Author
Linda Kelly DeBruyne, MS, RD received her BS in 1980 and her MS in 1982 in nutrition and food science at Florida State University. She is a founding member of Nutrition and Health Associates, an information resource center in Tallahassee, Florida, where her specialty areas are life cycle nutrition and fitness. Her other publications include the textbooks NUTRITION AND DIET THERAPY, LIFE SPAN NUTRITION: CONCEPTION THROUGH LIFE, HEALTH: MAKING LIFE CHOICES, and the multimedia CD-ROM NUTRITION INTERACTIVE. As a consultant for a group of Tallahassee pediatricians, she teaches infant nutrition classes to parents. She is a member of the American Dietetic Association.Ellie Whitney, PH.D., received her B.A. in Biology from Radcliffe College in 1960 and her Ph.D. in Biology from Washington University, St. Louis, in 1970. Formerly on the faculty at Florida State University and a dietitian registered with the American Dietetic Association, she now devotes full time to research, writing, and consulting in nutrition, health, and environmental issues. Her earlier publications include articles in SCIENCE, GENETICS, and other journals. Her textbooks include NUTRITION CONCEPTS AND CONTROVERSIES, TENTH EDITION; UNDERSTANDING NUTRITION, ELEVENTH EDITION; UNDERSTANDING NORMAL AND CLINICAL NUTRITION, SEVENTH EDITION; and NUTRITION AND DIET THERAPY, SEVENTH EDITION, all with Thomson Wadsworth. She also recently co-authored PRICELESS FLORIDA (Pineapple Press), a comprehensive text examining the ecosystems in her home state. Her additional interests include energy conservation, solar energy use, alternatively fueled vehicles, and ecosystem restoration.Kathryn Pinna received her M.S. and Ph.D. in nutrition from the University of California at Berkeley. She has taught nutrition, food science, and human biology courses in the San Francisco Bay Area for over 20 years and currently teaches nutrition classes at City College of San Francisco. She has also worked as an outpatient dietitian, Internet consultant, and freelance writer. Her other publications include the textbooks _Nutrition and Diet Therapy_ and _Nutrition for Health and Health Care_. She is a registered dietitian and member of the American Society for Nutrition and the American Dietetic Association.
Table of Contents
'1. Overview of Nutrition and Health. Nutrition in Practice: Finding the Truth about Nutrition. 2. Carbohydrates. Nutrition in Practice: Dental Health. 3. Lipids. Nutrition in Practice: Figuring Out Fats. 4. Proteins and Amino Acids. Nutrition in Practice: Vegetarian Diets. 5. Digestion and Absorption. Nutrition in Practice: Food Safety. 6. Metabolism, Energy Balance, and Body Composition. Nutrition in Practice: Eating Disorders. 7. Overweight, Underweight, and Weight Management. Nutrition in Practice: Fad Diets. 8.The Vitamins. Nutrition in Practice: Phytochemicals and Functional Foods. 9. Water and the Minerals. Nutrition in Practice: Vitamin and Mineral Supplements. 10. Fitness and Nutrition. Nutrition in Practice: Supplements and Performance Enhancing Aids Athletes Use. PART II: NUTRITION THROUGHOUT LIFE. 11. Nutrition Through the Life Span: Pregnancy and Lactation. Nutrition in Practice: Encouraging Successful Breastfeeding. 12. Nutrition Through the Life Span: Infancy, Childhood, and Adolescence. Nutrition in Practice: Childhood Obesity and the Early Development of Chronic Disease. 13. Nutrition Through the Life Span: Later Adulthood. Nutrition in Practice: Hunger and Community Nutrition. PART III. NUTRITION IN HEALTH CARE. 14. Illness and Nutrition Care. Nutrition in Practice: Nutritional Genomics. 15. Medications, Herbal Remedies, and Diet-Drug Interactions. Nutrition in Practice: Complementary and Alternative Therapies. 16. Specialized Nutrition Support: Enteral and Parenteral Nutrition. Nutrition in Practice: Enteral Formulas for Inborn Errors of Metabolism. PART IV: MEDICAL NUTRITION THERAPY. 17. Consistency-Modified and Other Diets for Upper GI Disorders. Nutrition in Practice: Helping People with Feeding Disabilities. 18. Fiber-Modified Diets for Lower GI Tract Disorders. Nutrition in Practice: Probiotics and Intestinal Health. 19. Carbohydrate- and Fat-Modified Diets for Malabsorption and Diseases of the Pancreas. Nutrition in Practice: Anemia in Illness. 20. Fat-, Protein-, and Energy-Modified Diets for Diseases of the Liver, and Gallbladder. Nutrition in Practice: Alcohol in Health and Disease. 21. Carbohydrate-Modified Diets for Diabetes Mellitus. Nutrition in Practice: Glycemic Index. 22. Fat-Controlled, Mineral-Modified Diets for Cardiovascular Diseases. Nutrition in Practice: The Metabolic Syndrome. 23. Protein-, Mineral-, and Fluid-Modified Diets for Kidney Diseases. Nutrition in Practice: Dialysis. 24. Energy- and Protein-Modified Diets for Metabolic and Respiratory Stress. Nutrition in Practice: Multiple Organ Failure. 25. Energy- and Protein-Modified Diets for Wasting Syndrome. Nutrition in Practice: Ethical Issues in Nutrition Care.\n
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