Current, comprehensive, and designed to maximize clarity of essential concepts, longtime best-seller ADVANCED NUTRITION AND HUMAN METABOLISM delivers its signature quality content in a student-friendly way. The 7th Edition continues to set the standard through the authors' ability to clearly and accurately explain even the most complex metabolic processes and concepts, while staying at an undergraduate level. It gives students a solid understanding of digestion, absorption, and metabolism of fat, protein, and carbohydrates; examines the structures and functions of water-soluble and fat-soluble vitamins -- including their regulatory roles in metabolism; and provides information on vitamin and mineral food sources, recommended intakes, deficiency, and toxicity. With ADVANCED NUTRITION AND HUMAN METABOLISM, 7th Edition, students will be well prepared to continue their studies in the field of nutrition.
|Nutrition Therapy and Pathophysiology|
by Marcia Nelms (Author), Kathryn P. Sucher (Author)
NUTRITION THERAPY AND PATHOPHYSIOLOGY, 3E provides a comprehensive review of disease pathophysiology and treatment with a focus on current research into and application of evidence-based nutritional care for students, clinicians, and researchers. It strives to prepare students for success in clinical practice and foster growth in expertise in their field.
|Community Nutrition in Action: An Entrepreneurial Approach|
by Marie A. Boyle (Author)
COMMUNITY NUTRITION IN ACTION introduces the program planning, policies, resources, and nutrition issues specific to community nutrition and provides an understanding of creating and implementing nutrition programs from various constituencies (elderly populations, children, impoverished populations, college students, etc.). Successful practitioners in community nutrition have proven to have a mind and skill set that opens them up to new ideas and ventures. Incorporating an entrepreneurial...
|Foodservice Organizations: A Managerial and Systems Approach (9th Edition)|
by Mary Gregoire (Author)
For all dietetic and foodservice management courses covering topics such as procurement, financial management, quantity food production, human resource management, and leadership.
Harnesses a unique systems model to explain and understand foodservice management
Applicable to a wide range of courses, including food production, management, leadership, and human resource...
|Nutrition Through the Life Cycle|
by Judith E. Brown (Author)
Understand how diet impacts your health with NUTRITION THROUGH THE LIFE CYCLE, Sixth Edition! Based on the latest research available, this text explores the many ways nutrition impacts your growth, development, and normal functioning as you progress through each stage of life, along with some common ailments that can result from nutritional deficits. Packed with current research and resources to help you build your knowledge base, the text alternates between "normal" nutrition and clinical...
|Foodservice Management: Principles and Practices (13th Edition)|
by June Payne-Palacio Ph.D. RD (Author), Monica Theis (Author)
For courses in foodservice management or administration; hospitality management; quantity food production and/or purchasing; foodservice accounting/financial management; menu planning; foodservice marketing/merchandising, or related topics
Foodservice Operations for Today’s College Students
Authored by leading industry experts with years of teaching experience, the...
|Nutrition Counseling and Education Skill Development|
by Kathleen D. Bauer (Author), Doreen Liou (Author), Carol A. Sokolik (Author)
This book is a step-by-step guide to the fundamental skills of nutritional counseling strategies and protocol, complimented by action-based worksheets and practical case studies. The authors provide a solid foundation of counseling and education principles, opportunities to practice new skills, and knowledge of evaluation methodologies.
|Krause's Food & the Nutrition Care Process, 14e (Krause's Food & Nutrition Therapy)|
by L. Kathleen Mahan MS RD CDE (Author), Janice L Raymond MS RD CD (Author)
A trusted classic for over 50 years, Krause’s Food and the Nutrition Care Process, 14th Edition presents the most cutting-edge and up-to-date dietetics content available in this ever-changing field. Nicknamed the "nutrition bible", students and practitioners alike turn to its current, comprehensive content, engaging pedagogy and design, and logical presentation of information. This new edition includes the 2015 Dietary Guidelines for Americans, more visuals, and highlighted...
|Medical Nutrition Therapy: A Case-Study Approach|
by Marcia Nelms (Author)
Building a bridge from classroom to clinical practice, this casebook is composed of 32 realistic case studies appropriate for introductory and advanced level courses in nutrition and diet therapy. Each case study uses the medical record as its structure and you "solve the case" by using the information provided such as hospital admission data, laboratory test results, intake/output records, and the physician and other health care provider progress notes. The case is followed by a series of...
|Food Medication Interactions 18th Edition|
by Zaneta M Pronsky MS RD FADA (Author), Dean Elbe BSc (Pharm) BCPP PharmD (Author), Keith Ayoob EdD RD FADA (Author), Sr. Jeanne P Crowe PharmD RPh (Editor), Sol Epstein MD FRCP FACP (Editor), William H Roberts MD PhD (Editor)
The 18th edition (2015) of the Foremost Drug-Nutrient Interaction Resource with over 90 new drugs added, reference tables such as lab values, potassium sources, grapefruit-drug interactions, drug-alcohol interactions and many others revised and updated.
|Understanding Food: Principles and Preparation|
by Amy Christine Brown (Author)
UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is your introductory guide to learning about foods, food preparation, food service, and food science. Integrating these key topics with relevant information about nutrition and the food industry, the Fifth Edition gives you a thorough overview of the different dimensions of food principles--and insight into the variety of career options available in the food industry. Numerous photographs and illustrations help you understand and apply what you...