Stay up to date on all the latest in nutrition care with Williams' Basic Nutrition & Diet Therapy, 16th Edition. This market-leading text provides concise, need-to-know coverage of hot topics, emerging trends, and cutting-edge research to ensure you are equipped to make informed decisions on patient nutrition in the clinical space. And with its conversational writing style, vivid illustrations, and wide array of reader-friendly features, you can easily understand how the concepts in the book can be applied in clinical practice. The text is broken out into four parts: an introduction to the basic principles of nutrition science, human growth and development needs, community nutrition, and clinical nutrition. Next Generation NCLEX® case studies and question types are also included in the text and on the companion Evolve website.
1. Part I. Introduction to Basic Principles of Nutrition Science - p. ix 2. 1. Food, Nutrition, and Health - p. 1 3. 2. Carbohydrates - p. 12 4. 3. Fats - p. 28 5. 4. Proteins - p. 42 6. 5. Digestion, Absorption, and Metabolism - p. 58 7. 6. Energy Balance - p. 73 8. 7. Vitamins - p. 86 9. 8. Minerals - p. 114 10. 9. Water and Electrolyte Balance - p. 138 11. Part 2. Nutrition Throughout the Life Cycle - p. 153 12. 10. Nutrition During Pregnancy and Lactation - p. 154 13. 11. Nutrition During Infancy, Childhood, and Adolescence - p. 174 14. 12. Nutrition for Adults: The Early, Middle, and Later Years - p. 195 15. Part 3. Community Nutrition and Health Care - p. 210 16. 13. Community Food Supply and Health - p. 211 17. 14. Food Habits and Cultural Patterns - p. 236 18. 15. Weight Management - p. 254 19. 16. Nutrition and Physical Fitness - p. 282 20. Part 4. Clinical Nutrition - p. 298 21. 17. Nutrition Care - p. 299 22. 18. Gastrointestinal and Accessory Organ Problems - p. 317 23. 19. Coronary Heart Disease and Hypertension - p. 345 24. 20. Diabetes Mellitus - p. 366 25. 21. Kidney Disease - p. 392 26. 22. Surgery and Nutrition Support - p. 412 27. 23. Nutrition Support in Cancer and HIV - p. 434 28. References - p. 453 29. Further Reading and Resources - p. 479 30. Glossary - p. 483 31. appendix A. Answers to Chapter Review Questions - p. 493 32. appendix B. Dietary Reference Intake (DRI) - p. 519 33. appendix C. Sodium and Potassium Content of Foods, 100 g, Edible Portion - p. 526 34. Index - p. 535 35. IBC - p. 554
Stay up to date on all the latest in nutrition care with Williams' Basic Nutrition & Diet Therapy, 16th Edition. This market-leading text provides concise, need-to-know coverage of hot topics, emerging trends, and cutting-edge research to ensure you are equipped to make informed decisions on patient nutrition in the clinical space. And with its conversational writing style, vivid illustrations, and wide array of reader-friendly features, you can easily understand how the concepts in the book can be applied in clinical practice. The text is broken out into four parts: an introduction to the basic principles of nutrition science, human growth and development needs, community nutrition, and clinical nutrition. Next Generation NCLEX® case studies and question types are also included in the text and on the companion Evolve website.
1. Part I. Introduction to Basic Principles of Nutrition Science - p. ix 2. 1. Food, Nutrition, and Health - p. 1 3. 2. Carbohydrates - p. 12 4. 3. Fats - p. 28 5. 4. Proteins - p. 42 6. 5. Digestion, Absorption, and Metabolism - p. 58 7. 6. Energy Balance - p. 73 8. 7. Vitamins - p. 86 9. 8. Minerals - p. 114 10. 9. Water and Electrolyte Balance - p. 138 11. Part 2. Nutrition Throughout the Life Cycle - p. 153 12. 10. Nutrition During Pregnancy and Lactation - p. 154 13. 11. Nutrition During Infancy, Childhood, and Adolescence - p. 174 14. 12. Nutrition for Adults: The Early, Middle, and Later Years - p. 195 15. Part 3. Community Nutrition and Health Care - p. 210 16. 13. Community Food Supply and Health - p. 211 17. 14. Food Habits and Cultural Patterns - p. 236 18. 15. Weight Management - p. 254 19. 16. Nutrition and Physical Fitness - p. 282 20. Part 4. Clinical Nutrition - p. 298 21. 17. Nutrition Care - p. 299 22. 18. Gastrointestinal and Accessory Organ Problems - p. 317 23. 19. Coronary Heart Disease and Hypertension - p. 345 24. 20. Diabetes Mellitus - p. 366 25. 21. Kidney Disease - p. 392 26. 22. Surgery and Nutrition Support - p. 412 27. 23. Nutrition Support in Cancer and HIV - p. 434 28. References - p. 453 29. Further Reading and Resources - p. 479 30. Glossary - p. 483 31. appendix A. Answers to Chapter Review Questions - p. 493 32. appendix B. Dietary Reference Intake (DRI) - p. 519 33. appendix C. Sodium and Potassium Content of Foods, 100 g, Edible Portion - p. 526 34. Index - p. 535 35. IBC - p. 554
