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Essentials of Nutrition and Diet Therapy / Edition 6

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Overview

Essentials of Nutrition & Diet Therapy, 8th Edition, a classic in its field, features many timely nutrition topics, presenting the essentials of nutrition principles, nutrition throughout the life cycle, and introduction to clinical nutrition. This condensed, concise presentation of the principles of nutrition and diet therapy make it perfect for introductory courses in nutrition, dietetics, and other allied health programs. Plus, the NutriTrac Nutrition Analysis CD-ROM, Version III, comes packaged with each copy of Essentials, 8th Edition.

This book contains no illustrations.

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Editorial Reviews

Doody's Review Service
Reviewer: 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.
Mary M. Sullivan
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. 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. 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. 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. 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 importantadditions. I would recommend the book as an introductory text for nutrition undergraduates and dietetic interns.

3 Stars from Doody
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Product Details

  • ISBN-13: 9780801679230
  • Publisher: Mosby, Incorporated
  • Publication date: 1/1/1994
  • Edition description: Older Edition
  • Edition number: 6
  • Pages: 671

Table of Contents

Pt. 1 Introduction to Human Nutrition
1 Nutrition and Health 3
2 Digestion, Absorption, and Metabolism 23
3 Carbohydrates 47
4 Lipids 67
5 Proteins 83
6 Energy Balance and Weight Management 103
7 Vitamins 135
8 Minerals 175
Pt. 2 Community Nutrition: The Life Cycle
9 The Food Environment and Food Habits 219
10 Family Nutrition Counseling: Food Needs and Costs 249
11 Nutrition During Pregnancy and Lactation 269
12 Nutrition for Growth and Development 293
13 Nutrition for Adults: Early, Middle, and Later Years 321
14 Nutrition, Physical Fitness, and Stress 345
Pt. 3 Introduction to Clinical Nutrition
15 Nutrition Assessment and Medical Nutrition Therapy in Patient Care 373
16 Drug-Nutrient Interactions 391
17 Nutrition Support: Enteral and Parenteral Nutrition 407
18 Gastrointestinal Diseases 435
19 Diseases of the Heart, Blood Vessels, and Lungs 469
20 Diabetes Mellitus 493
21 Renal Disease 519
22 Nutritional Care of Surgery Patients 549
23 Nutrition and Acquired Immunodeficiency Syndrome (AIDS) 571
24 Nutrition and Cancer 591
25 Nutrition Therapy in Chronic Disabling Conditions and Rehabilitation 615
App. A Food Composition Table 646
App. B Amino Acid Content of Foods, 100 g, Edible Portion 768
App. C Fatty Acid Content of Common Vegetable Oils 778
App. D Relative Ratios of Polyunsaturated Fat and Saturated Fat (P/S Ratio) in Representative Foods 779
App. E Caffeine Content of Common Beverages and Drugs 780
App. F Dietary Fiber in Selected Plant Foods 781
App. G Sodium Content of Popular Condiments, Fats, and Oils 783
App. H Salt-Free Seasoning Guide 784
App. I CDC Growth Charts: United States 785
App. J Assessment of Nutritional Status: Percentiles 802
App. K Normal Constituents of Blood and Urine in Adults 805
App. L Exchange Lists for Meal Planning 807
App. M Dietary Guidelines for Americans 2000 814
App. N Guidelines for Nutritional Assessment and Care of Cystic Fibrosis 817
App. O Diets for Nutritional Management of Renal Calculi 819
App. P Calculation Aids and Conversion Tables 825
App. Q Cultural Dietary Patterns 827
App. R Activities Expenditure Table 832
Glossary 837
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