Nutrition for Health and Health Care

Description

NUTRITION FOR HEALTH AND HEALTH CARE approaches the study of nutrition and diet therapy from the perspective of nursing and health science, including examples and data that can help prepare you for your future career. Learn about basic nutrition concepts, such as metabolism, vitamins, and minerals, and clinical topics organized by organ systems, linking nutrition to different disease states, such as diabetes, renal disease, and liver disorders. Apply what you have learned in Case Studies and Clinical Applications features throughout the text. Use all of the student resources to help you succeed in your course.

Kathryn Pinna received her M.S. and Ph.D. in nutrition from the University of California at Berkeley. She has taught nutrition, food science, and human biology courses in the San Francisco Bay Area for over 25 years and has also worked as an outpatient dietitian, Internet consultant, and freelance writer. Her other publications include the textbooks Understanding Normal and Clinical Nutrition and Nutrition for Health and Health Care. She is a registered dietitian and member of the American Society for Nutrition and the Academy of Nutrition and Dietetics. Linda Kelly DeBruyne, MS, RD received her BS in 1980 and her MS in 1982 in nutrition and food science at Florida State University. She is a founding member of Nutrition and Health Associates, an information resource center in Tallahassee, Florida, where her specialty areas are life cycle nutrition and fitness. Her other publications include the textbooks NUTRITION FOR HEALTH AND HEALTH CARE, HEALTH: MAKING LIFE CHOICES, and the multimedia CD-ROM NUTRITION INTERACTIVE. She is a registered dietititan and maintains a professional membership in the Academy of Nutrition and Dietetics.