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Nutrition in the Prevention and Treatment of Disease

Book Companion

Nutrition in the Prevention and Treatment of Disease

Edition 4

Welcome to the Companion website for Nutrition in the Prevention and Treatment of Disease, 4th Edition edited by Ann M. Coulston, Carol J. Boushey, Mario G. Ferruzzi, and Linda M. Delahanty.


Downloadable content

Chapter Resources - Images - 1

Chapter Resources - Images - 2

Chapter Resources - Images - 3

Chapter Resources - PowerPoint Slides

Chapter Resources - Learning Objectives

Nutrition in the Prevention and Treatment of Disease, Fourth Edition is a compilation of current knowledge in clinical nutrition and an overview of the rationale and science base of its application to practice in the prevention and treatment of disease. In its fourth edition, this text continues the tradition of incorporating new discoveries and methods related to this important area of research.

Generating and analyzing data that summarize dietary intake and its association with disease are valuable tasks in treating disease and developing disease prevention strategies. Well-founded medical nutrition therapies can minimize disease development and related complications. Providing scientifically sound, creative, and effective nutrition interventions is both challenging and rewarding.

Students using Nutrition in the Prevention and Treatment of Disease are seeking insights into how they can improve the health of their patients, clients and consumers as they interact with them in professional roles in medicine, nutrition and dietetics, and even in food development as new products aimed at specific health issues are of increasing interest and public demand.

About the Editors

Ann M. Coulston, MS, FAND

Santa Fe, NM, United States

Ann Coulston is retired from the practice of nutrition and dietetics. She has a more than 20-year history of clinical research at Stanford University Medical Center where her research centered on carbohydrate and lipid metabolism, the nutritional management of diabetes, and insulin resistance. She has provided nutrition consultation to the food and healthcare industry, public relations firms, and Internet companies. She is Past-President of the Academy of Nutrition and Dietetics (formerly the American Dietetic Association) and has been recognized by the Academy of Nutrition and Dietetics Foundation for excellence in the practice of clinical nutrition and the practice of research.

Carol J. Boushey, PHD, MPD, RD

University of Hawaii Cancer Center, Honolulu, HI, United States

Carol Boushey is an Associate Research Professor in the Epidemiology Program at the University of Hawaii Cancer Center and an adjunct professor in Nutrition Science at Purdue University.  Her research focuses on dietary assessment and examining the relationship of dietary intakes or dietary patterns as an exposure for health or risk for disease. Her research has appeared in book chapters and journals, such as the Journal of the Academy of Nutrition and Dietetics (JAND), Pediatrics, the Journal of Nutrition, the American Journal of Clinical Nutrition, and JAMA.  She received a B.Sc. from the University of Washington, a Master of Public Health from the University of Hawaii at Manoa, and a Ph.D. from the University of Washington through the interdisciplinary nutrition program and the epidemiology program.

Mario G. Feruzzi, PHD

North Carolina State University, Kannapolis, NC, United States

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