Williams' Basic Nutrition & Diet Therapy
- 12th Edition
- Author: Staci Nix McIntosh
- Language: English
New author Staci Nix brings this market-leading textbook a fresh perspective and a wider scope. Nix keeps the appealing style and content of earlier editions but brings in new… Read more
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New author Staci Nix brings this market-leading textbook a fresh perspective and a wider scope. Nix keeps the appealing style and content of earlier editions but brings in new ideas — plus a healthy portion of practical insight gained from years of clinical experience. The book follows a logical organization, presenting basic concepts in Part 1, applying that content to specific demographic groups in Part 2, exploring the more specific roles of community nutrition and health promotion in Part 3, and finally focusing on nutrition as related to selected disease processes in Part 4.
- Engaging design is a hallmark of this popular text, with colorful openers, illustrations, boxes, tables, and textual presentations.
- Clinical Applications and For Further Focus boxes highlight hot topics, and analyze a particular concept or trend in depth.
- Clinical Applications boxes provide case studies to focus attention on related patient care problems.
- Key Concepts and Key Terms condense critical information into easy-to-find boxes.
- Each chapter in Part 4 includes diet therapy guidelines that include various recommendations, restrictions, and sample diets for major clinical conditions.
- Chapter summaries put content into perspective — the "big picture" of nutrition.
- Challenge Questions use true/false, multiple-choice, and matching formats to test students' understanding of chapter content.
- Critical Thinking Questions challenge students to analyze, apply, and combine various concepts.
PART 1 Introduction to Basic Principles of Nutritional Science
1 Food, Nutrition, and Health
2 Carbohydrates
3 Fats
4 Proteins
5 Digestion, Absorption, and Metabolism
6 Energy Balance
7 Vitamins
8 Minerals
9 Water Balance
Part 2 Nutrition throughout the Life Cycle
10 Nutrition during Pregnancy and Lactation
11 Nutrition in Infancy, Childhood, and Adolescence
12 Nutrition for Adults: the Early, Middle, and Later Years
Part 3 Community Nutrition and Health Care
13 Community Food Supply and Health
14 Food Habits and Cultural Patterns
15 Weight Management
16 Nutrition and Physical Fitness
Part 4 Clinical Nutrition
17 Nutritional Care
18 Gastrointestinal and Accessory Organ Problems
19 Coronary Heart Disease and Hypertension
20 Diabetes Mellitus
21 Renal Disease
22 Surgery and Nutritional Support
23 Nutritional Support in Cancer and AIDS
Appendixes
A Food Composition Table
B Cholesterol Content of Food
C Dietary Fiber in Selected Plant Foods
D Sodium and Potassium Content of Foods, 100g, Edible Portion
E Salt-Free Seasoning Guide
F Exchange Lists for Meal Planning
G Canada’s Food Guide to Healthy Eating
H Calculation Aids and Conversion Tables
I Infant and Child Growth Charts, United States, Centers for Disease Control and Prevention
J Cultural Dietary Patterns and Religious Dietary Practices
Answers to Chapter Challenge Questions
Glossary
Index
1 Food, Nutrition, and Health
2 Carbohydrates
3 Fats
4 Proteins
5 Digestion, Absorption, and Metabolism
6 Energy Balance
7 Vitamins
8 Minerals
9 Water Balance
Part 2 Nutrition throughout the Life Cycle
10 Nutrition during Pregnancy and Lactation
11 Nutrition in Infancy, Childhood, and Adolescence
12 Nutrition for Adults: the Early, Middle, and Later Years
Part 3 Community Nutrition and Health Care
13 Community Food Supply and Health
14 Food Habits and Cultural Patterns
15 Weight Management
16 Nutrition and Physical Fitness
Part 4 Clinical Nutrition
17 Nutritional Care
18 Gastrointestinal and Accessory Organ Problems
19 Coronary Heart Disease and Hypertension
20 Diabetes Mellitus
21 Renal Disease
22 Surgery and Nutritional Support
23 Nutritional Support in Cancer and AIDS
Appendixes
A Food Composition Table
B Cholesterol Content of Food
C Dietary Fiber in Selected Plant Foods
D Sodium and Potassium Content of Foods, 100g, Edible Portion
E Salt-Free Seasoning Guide
F Exchange Lists for Meal Planning
G Canada’s Food Guide to Healthy Eating
H Calculation Aids and Conversion Tables
I Infant and Child Growth Charts, United States, Centers for Disease Control and Prevention
J Cultural Dietary Patterns and Religious Dietary Practices
Answers to Chapter Challenge Questions
Glossary
Index
- Language: English
- Edition: 12
- Published:
- Imprint: Mosby
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Staci Nix McIntosh
Affiliations and expertise
Assistant Professor, Division of Nutrition, College of Health, University of Utah, Salt Lake City, UT