Category: Nutrition

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This versatile text, now in its ninth edition, offers a concise, practical approach to health care nutrition. Key updates include the latest developments in nutrition fundamentals, nutrition across the life span, and the nutritional management of chronic and acute illnesses. Focused coverage makes this resource perfect for shorter nutrition courses

• Full-color illustrations and colored charts increase visual appeal.
• Chapter topics begin each chapter to make students aware of key content that will be covered.
• Objectives help focus learning on essential content.
• Terms to Identify at the beginning of each chapter emphasize pertinent terminology covered throughout.
• Major headings in question format cue students to the questions that will be answered in the following section.
• Facts and Fallacies identify common myths about nutrition and present the facts to help students better understand the subject matter.
• Teaching Pearls give students practical counseling tips for the applications of nutrition concepts.
• Critical Thinking Case Studies help students apply concepts to clinical practice.
• Chapter Study Questions and Classroom Activities at the end of each chapter present students with opportunities to review and discuss content.

• A chapter on Insulin Resistance Syndrome covers the current knowledge of this syndrome as it relates to common health conditions such as obesity, cardiovascular disease, hypertension, and Type 2 diabetes.
• Content has been streamlined to provide the most relevant information and fit the needs of shorter courses.
• Expanded coverage is included on supplements, vitamins, minerals, phytochemicals, and herbal products.
• New USDA Dietary Guidelines are provided.
• The new Dietary Reference Intakes (DRIs), which will soon replace the Recommended Dietary Allowances (RDAs), are discussed.
• All appendices have been fully updated to present the most current content.

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Significantly revised and updated, this second edition of the bestselling Handbook of Nutrition and Food welcomes contributions from several new authors, including Elaine B. Feldman and Johanna Dwyer, notable leaders in nutritional science. Retaining the high level of scientific research, accessible language, and attention to detail of the original, this new edition reflects the changes and developments of the past six years in nutrition research by adding 12 new chapters and tripling the number of referential web addresses.

Beginning with an overview of food and food constituents, the book outlines current nutrient analysis systems, techniques for data analysis, and food labeling. The second section reviews nutrition science including terminology, biochemistry, nutrient-nutrient interactions, and comparative nutrition. There is a detailed assessment in section three on nutritional needs throughout the lifecycle. It highlights exercise and the value of vegetarian diets in health promotion and disease prevention. Section four considers issues surrounding nutritional assessment, screening, and monitoring tools including questionnaires, and anthropometric-, psychological-, and energy-assessments.

The book discusses particular challenges relevant to minority populations, school age children, and military recruits, and compares dietary guidelines in the US and around the world. Fully one third of the book relates the latest findings in clinical nutrition and the prevention and amelioration of wide range of disease states. In addition to cardiovascular disease, diabetes, and renal diseases, contributions cover cancer treatment, eating disorders, pancreatic health, eye diseases, alcohol metabolism, food allergies, the genetics of human obesity, and herbal supplements.

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