LIMITED OFFER
Save 50% on book bundles
Immediately download your ebook while waiting for your print delivery. No promo code is needed.
Williams' Basic Nutrition & Diet Therapy
- 16th Edition - August 5, 2020
- Author: Staci Nix McIntosh
- Language: English
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 7 4 9 8 0 - 0
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 6 5 3 7 6 - 3
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 7 9 7 6 9 - 6
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 6 7 4 5 6 - 0
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-k… Read more
Purchase options
Institutional subscription on ScienceDirect
Request a sales quoteStay 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.
- Cover image
- Title page
- Table of Contents
- Copyright
- Contributors
- Reviewers
- Preface
- Part I. Introduction to Basic Principles of Nutrition Science
- 1. Food, Nutrition, and Health
- Health Promotion
- Functions of Nutrients
- States of Nutrition
- Nutrient and Food Guides for Health Promotion
- 2. Carbohydrates
- Nature of Carbohydrates
- Functions of Carbohydrates
- Food Sources of Carbohydrates
- Digestion of Carbohydrates
- Recommendations for Dietary Carbohydrate
- 3. Fats
- The Nature of Fats
- Functions of Fat
- Food Sources of Fat
- Digestion of Fats
- Recommendations for Dietary Fat
- 4. Proteins
- The Nature of Protein
- Functions of Protein
- Food Sources of Protein
- Digestion of Protein
- Recommendations for Dietary Protein
- 5. Digestion, Absorption, and Metabolism
- Digestion
- Absorption and Transport
- Metabolism
- Errors in Digestion and Metabolism
- 6. Energy Balance
- Human Energy System
- Energy Balance
- Physical Activity
- Thermic Effect of Food
- Total Energy Expenditure
- Recommendations for Dietary Energy Intake
- 7. Vitamins
- The Nature of Vitamins
- Section 1: Fat-Soluble Vitamins
- Vitamin A (Retinol)
- Vitamin D (Calciferol)
- Vitamin E (Tocopherol)
- Vitamin K
- Section 2: Water-Soluble Vitamins
- Vitamin C (Ascorbic Acid)
- Thiamin (Vitamin B1)
- Riboflavin (Vitamin B2)
- Niacin (Vitamin B3)
- Vitamin B6
- Folate
- Cobalamin (Vitamin B12)
- Pantothenic Acid
- Biotin
- Choline
- Section 3: Plant Nutrients
- Section 4 Nutrient Supplementation
- Recommendations for Nutrient Supplementation
- Supplementation Principles
- Functional Foods
- 8. Minerals
- Nature of Minerals in Human Nutrition
- Major Minerals
- Trace Minerals
- Mineral Supplementation
- 9. Water and Electrolyte Balance
- Body Water Functions and Requirements
- Water Balance
- Acid-Base Balance
- Part 2. Nutrition Throughout the Life Cycle
- 10. Nutrition During Pregnancy and Lactation
- Nutrition Demands of Pregnancy
- General Concerns
- Lactation
- 11. Nutrition During Infancy, Childhood, and Adolescence
- Growth and Development
- Nutrition Requirements for Growth
- Nutrition Requirements During Infancy
- Nutrition Requirements During Childhood
- Nutrition Requirements During Adolescence (12 to 18 Years Old)
- 12. Nutrition for Adults: The Early, Middle, and Later Years
- Adulthood: Continuing Human Growth and Development
- The Aging Process and Nutrition Needs
- Clinical Needs of the Elderly
- Community Resources
- Alternative Living Arrangements
- Part 3. Community Nutrition and Health Care
- 13. Community Food Supply and Health
- Food Safety and Health Promotion
- Food Technology
- Food-Borne Disease
- Food Needs and Costs
- 14. Food Habits and Cultural Patterns
- Social, Psychologic, and Economic Influences on Food Habits
- Cultural Development of Food Habits
- Changing American Food Patterns
- 15. Weight Management
- Obesity and Weight Control
- A Sound Weight-Management Program
- Food Misinformation and Fads
- Underweight
- 16. Nutrition and Physical Fitness
- Physical Activity Recommendations and Benefits
- Dietary Needs During Exercise
- Athletic Performance
- Part 4. Clinical Nutrition
- 17. Nutrition Care
- Therapeutic Process
- Phases of the Care Process
- Diet-Drug Interactions
- 18. Gastrointestinal and Accessory Organ Problems
- Upper Gastrointestinal Tract
- Lower Gastrointestinal Tract
- Food Intolerances and Allergies
- Gastrointestinal Accessory Organs
- 19. Coronary Heart Disease and Hypertension
- Coronary Heart Disease
- Hypertension
- Education and Prevention
- 20. Diabetes Mellitus
- The Nature of Diabetes
- The Metabolic Pattern of Diabetes
- General Management of Diabetes
- Medical Nutrition Therapy
- 21. Kidney Disease
- Basic Structure and Function of The Kidney
- Disease Process and Dietary Considerations
- Nephron Diseases
- Kidney Failure
- Kidney Stone Disease
- 22. Surgery and Nutrition Support
- Nutrition Needs of General Surgery Patients
- General Dietary Management
- Special Nutrition Needs After Gastrointestinal Surgery
- Special Nutrition Needs for Patients With Burns
- 23. Nutrition Support in Cancer and HIV
- Section 1 Cancer
- Nutrition Complications of Cancer Treatment
- Medical Nutrition Therapy in the Patient With Cancer
- Cancer Prevention
- Section 2 Human Immunodeficiency Virus
- Medical Management of the Patients With HIV/Aids
- Medical Nutrition Therapy in the Patient With HIV
- References
- Further Reading and Resources
- Glossary
- appendix A. Answers to Chapter Review Questions
- appendix B. Dietary Reference Intake (DRI)
- appendix C. Sodium and Potassium Content of Foods, 100 g, Edible Portion
- Index
- IBC
- No. of pages: 576
- Language: English
- Edition: 16
- Published: August 5, 2020
- Imprint: Elsevier
- Paperback ISBN: 9780323749800
- Paperback ISBN: 9780323653763
- Paperback ISBN: 9780323797696
- eBook ISBN: 9780323674560
SN
Staci Nix McIntosh
Affiliations and expertise
Assistant Professor, Division of Nutrition, College of Health, University of Utah, Salt Lake City, UT