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I was very impressed with how easy to read and understand this textbook was! Even though during the semester we had to jump around and group like chapters together since they didn't really follow the order our teacher wanted. Other than that, I would recommend this text to anyone, it was definitely a pleasure to learn from!
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Posted December 22, 2011
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More About This Textbook
Overview
UNDERSTANDING NORMAL AND CLINICAL NUTRITION, Ninth Edition, provides the most current and comprehensive coverage of the fundamentals of nutrition and nutrition therapy for an introductory course. The early chapters focus on "normal" nutrition, including digestion and metabolism, vitamins and minerals, and life cycle nutrition. The later chapters cover "clinical" nutrition--the pathophysiology and nutrition therapy for a wide range of medical conditions. The text integrates practical information and valuable resources to help students apply nutrition knowledge and skills to their daily lives and the clinical setting. Features, such as case studies, "How To" boxes with real-world examples, and study cards, help students apply the material and build their conceptual understanding. Regardless of the students' background, the consistent level, approachable narrative, and careful explanations in UNDERSTANDING NORMAL AND CLINICAL NUTRITION will engage students and enable them to be actively involved in the field of nutrition.
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Meet the Author
Sharon Rady Rolfes received her M.S. in nutrition and food science from Florida State University. She is a founding member of Nutrition and Health Associates, an information resource center that maintains a research database on over 1,000 nutrition-related topics. She has taught at Florida State University and coauthored several other college textbooks, including UNDERSTANDING NUTRITION and NUTRITION FOR HEALTH AND HEALTH CARE. In addition to writing, she serves as a consultant for various educational projects. Her volunteer work includes serving on the board of Working Well, a community initiative dedicated to creating a healthy workforce. She maintains her registration as a dietitian and membership in the Academy of Nutrition and Dietetics.
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.
Ellie Whitney, Ph.D. grew up in New York City and received her BA and PhD degrees in English and Biology at Harvard and Washington Universities. She taught at both Florida State University and Florida A&M University, wrote newspaper columns on environmental matters for the TALLAHASSEE DEMOCRAT, and coauthored almost a dozen college textbooks on nutrition, health, and related topics, many of which repeatedly reappear as new editions. She spen three decades exploring outdoor Florida and studying its ecology, and then cowrote PRICELESS FLORIDA: NATURAL ECOSYSTEMS AND NATIVE SPECIES (Pineapple Press, 2004). Now retired, and more concerned about climate change than any other issue, she volunteers full-time for the nonpartisan national nonprofit Citizens Climate Lobby.
Table of Contents
1. AN OVERVIEW OF NUTRITION. Highlight 1 Nutrition Information and Misinformation--On the Net and in the News. 2. PLANNING A HEALTHY DIET. Highlight 2 Vegetarian Diets. 3. DIGESTION, ABSORPTION, AND TRANSPORT. Highlight 3 Common Digestive Problems. 4. THE CARBOHYDRATES: SUGARS, STARCHES, AND FIBERS. Highlight 4 Carbs, kCalories, and Controversies. 5. THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS. Highlight 5 High-Fat Foods--Friend or Foe? 6. PROTEIN: AMINO ACIDS. Highlight 6 Nutritional Genomics. 7. METABOLISM: TRANSFORMATIONS AND INTERACTIONS. Highlight 7 Alcohol and Nutrition. 8. ENERGY BALANCE AND BODY COMPOSITION. Highlight 8 Eating Disorders. 9. WEIGHT MANAGEMENT: OVERWEIGHT, OBESITY, AND UNDERWEIGHT. Highlight 9 The Latest and Greatest Weight-Loss Diet--Again. 10. THE WATER-SOLUBLE VITAMINS: B VITAMINS AND VITAMIN C. Highlight 10 Vitamin and Mineral Supplements. 11. THE FAT-SOLUBLE VITAMINS: A, D, E, AND K. Highlight 11 Antioxidant Nutrients in Disease Prevention. 12. WATER AND THE MAJOR MINERALS. Highlight 12 Osteoporosis and Calcium. 13. THE TRACE MINERALS. Highlight 13 Phytochemicals and Functional Foods. 14. LIFE CYCLE NUTRITION: PREGNANCY AND LACTATION. Highlight 14 Fetal Alcohol Syndrome. 15. LIFE CYCLE NUTRITION: INFANCY, CHILDHOOD, AND ADOLESCENCE. Highlight 15 Childhood Obesity and the Early Development of Chronic Diseases. 16. LIFE CYCLE NUTRITION: ADULTHOOD AND THE LATER YEARS. Highlight 16 Hunger and Community Nutrition. 17. NUTRITION CARE AND ASSESSMENT. Highlight 17 Nutrition and Immunity. 18. NUTRITION INTERVENTION. Highlight 18 Foodborne Illness. 19. MEDICATIONS, HERBAL PRODUCTS, AND DIET-DRUG INTERACTIONS. Highlight 19 Complementary and Alternative Medicine. 20. ENTERAL NUTRITION SUPPORT. Highlight 20 Inborn Errors of Metabolism. 21. PARENTERAL NUTRITION SUPPORT. Highlight 21 Ethical Issues in Nutrition Care. 22. METABOLIC AND RESPIRATORY STRESS. Highlight 22 Multiple Organ Dysfunction Syndrome. 23. UPPER GASTROINTESTINAL DISORDERS. Highlight 23 Dental Health and Chronic Illness. 24. LOWER GASTROINTESTINAL DISORDERS. Highlight 24 Probiotics and Intestinal Health. 25. LIVER DISEASE AND GALLSTONES. Highlight 25 Anemia in Illness. 26. DIABETES MELLITUS. Highlight 26 The Metabolic Syndrome. 27. CARDIOVASCULAR DISEASE. Highlight 27 Feeding Disabilities. 28. RENAL DISEASES. Highlight 28 Dialysis. 29. CANCER AND HIV INFECTION. Highlight 29 Food Allergies. Appendix A: Cells, Hormones, and Nerves. Appendix B: Basic Chemistry Concepts. Appendix C: Biochemical Structures and Pathways. Appendix D: Measures of Protein Quality. Appendix E: Nutrition Assessment. Appendix F: Physical Activity and Energy Requirements. Appendix G: Exchange Lists for Diabetes. Appendix H: Table of Food Composition. Appendix I: WHO: Nutrition Recommendations; Canada: Choice System and Guidelines. Appendix J: Healthy People 2020. Appendix K: Enteral Formulas. Glossary. Index. Aid to Calculations. Study Cards.