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NEW EDITION!
Williams' Basic Nutrition & Diet Therapy,
13th Edition
Staci Nix, MS, RD, CD
October 2008 | 608 pp., 180 illus.
ISBN: 978-0-323-05199-6

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This market-leading text provides coverage of the information students need to know about nutrition by illustrating the importance nutrition has on patients in today’s diverse population. Written in a clear, conversational style, the book begins with the fundamental concepts of nutrition and then applies those concepts to diverse demographic groups in different stages of life.

   
FeaturesTable of ContentsResources  

 

TABLE OF CONTENTS

Part 1: Introduction to Basic Principles of Nutritional 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 Balance

Part 2: Nutrition Throughout The Life Cycle

  1. Nutrition during Pregnancy and Lactation
  2. Nutrition in Infancy, Childhood, and Adolescence
  3. Nutrition for Adults: The Early, Middle, and Later Years

Part 3: Community Nutrition and Health Care

  1. Community Food Supply and Health
  2. Food Habits and Cultural Patterns
  3. Weight Management
  4. Nutrition and Physical Fitness

Part 4: Clinical Nutrition

  1. Nutritional Care
  2. Gastrointestinal and Accessory Organ Problems
  3. Coronary Heart Disease and Hypertension
  4. Diabetes Mellitus
  5. Renal Disease
  6. Surgery and Nutritional Support
  7. Nutritional Support in Cancer and AIDS

Appendixes
A. Cholesterol Content of Food
B. Dietary Fiber in Selected Plant Foods
C. Sodium and Potassium Content of Foods, 100 g, Edible Portion
D. Salt-Free Seasoning Guide
E. Choose Your Foods: Exchange Lists for Diabetes
F. Eating Well with Canada’s Food Guide
G. Calculation Aids and Conversion Tables    
H. Cultural Dietary Patterns and Religious Dietary Practices
Answers to Chapter Challenge Questions
Glossary

Contents may vary upon publication.

 


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