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From The CriticsReviewer: Amy Hess-Fischl, MS, RD, LDN, BC-ADM, CDE (University of Chicago Medical Center)
Description: This is a welcome update of a complete introductory overview of nutrition and its application to the human body. The previous edition was published in 2005.
Purpose: The purpose is to explain basic nutrition principles and their application in an easy-to-understand method. The book does just that and makes it very easy for beginners to understand all the topics quite well.
Audience: The book is intended primarily as an introduction for vocational and associate degree nursing students and dietary aides, and it is perfect for these groups. However, it also is an excellent introduction for any individual interested in nutrition.
Features: The four parts include an introduction to the basic principles of nutrition science, nutrition through the life cycle, community nutrition, and clinical nutrition. Each chapter contains key concepts, basic definitions, cultural considerations, and a summary as well as critical thinking questions and chapter challenge questions. Many text boxes contain more information about selected topics, such as key sources of each vitamin and mineral. The chapters are visually appealing and easy to navigate. The appendixes are very helpful, including key nutrient sources, as well as the Exchange Lists for Diabetes Meal Planning and the Eating Well with Canada's Food Guide. The book comes with a CD-ROM of Nutritrac Version IV, a program to calculate food intake and energy expenditure. Finally, there is a free Internet resource that students can use that includes additional case studies and questions to gain further insight into each topic.
Assessment: This is an excellent introductory textbook for healthcare professionals and others interested in nutrition and this edition is a much-needed update.