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Doody's Review ServiceReviewer: Mary M. Sullivan, MPH, RD, CNSD (University of Chicago Pritzker School of Medicine)
Description: This is the sixth edition of this book that covers the basics of general nutrition and diet therapy. The previous edition was published in 1990.
Purpose: This book is intended to serve as a sound but simple reference for nutrition students and practitioners. There is a need for nutrition texts that provide practical, rather than scientific, information for use in the clinical setting. The author has provided clinically applicable information as well as pertinent scientific explanations.
Audience: The book is primarily targeted at nutrition students, with dietetic students as a secondary audience. The author has also indicated the practitioner as a user of the book. Because the book gives general and brief discussions of diet therapy topics, it would appear to be more valuable to students than to those working in the field. The author has a background in dietetic therapeutics and teaching and is a credible authority in the subject.
Features: The book is very attractive and colorful, and the quantity of figures and tables makes the book easy to read, with information easy to find. The references are generally current as are the topics covered by the book. The book contains 15 appendixes and a glossary that are thorough and contain useful information.
Assessment: The book is an excellent overview of therapeutic dietetics. Some subjects (e.g., nutrition therapy in liver transplant) are treated so generally that they serve as an introduction rather than provide practical clinical information. Some practice guidelines (e.g., energy and protein requirements of surgical patients) are not consistent with currently accepted practice. This edition has new chapters on nutrition and AIDS and feeding methods, both of which are important additions. I would recommend the book as an introductory text for nutrition undergraduates and dietetic interns.