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The most respected nutrition text for more than 50 years, Krause's Food and the Nutrition Care Process delivers comprehensive and up-to-date information from respected educators and practitioners in the field. The latest recommendations include the new MyPlate guide, the Dietary Guidelines for Americans 2010, new and expanded chapters, and a large variety of tables, boxes, and pathophysiology algorithms, all providing need-to-know information with ease. New co-editor Janice L. Raymond joins L. Kathleen Mahan and Sylvia Escott-Stump and nearly 50 leading educators, researchers, and practitioners in writing a nutrition text that's ideal for use in class or everyday practice.

    • Expert contributors include nearly 50 nationally recognized writers, researchers, and practitioners, each writing on their area of specialization.
    • Clear, logical organization details each step of complete nutritional care from assessment to therapy.
    • UNIQUE! Pathophysiology algorithms clarify the illness process and to ensure more effective care.
    • New Directions boxes reflect the latest research in emerging areas in nutrition therapy.
    • Focus On boxes provide additional detail on key chapter concepts.
    • Clinical Insight boxes and Clinical Scenarios with detailed Sample Nutrition Diagnosis statements help ensure the most accurate and effective interventions in practice.
    • Key terms listed at the beginning of each chapter and bolded within the text provide quick access to important nutrition terminology.
    • More than 1,000 self-assessment questions on a companion Evolve website reinforce key textbook content.
    • New recommendations reflect a comprehensive approach to diet and nutrition that incorporates the USDA's MyPlate guide, the Dietary Guidelines for Americans 2010, and the Eating Well with Canada's Food Guide recommendations.
    • Reorganized table of contents reinforces the Nutrition Care Process structure endorsed by the American Dietetic Association (ADA).
    • MNT for Thyroid Disorders chapter details important nutrition considerations for managing thyroid disorders.
    • New calcium and vitamin D Dietary Recommended Intakes (DRIs) improve monitoring of nutrient intake.
    • Expanded Nutrition in Aging chapter includes assessment and nutritional care guidelines for the growing elderly patient population.
    • Growth grids for children detail proper patient nutrition during infancy and early childhood.
    • Extensively revised MNT for Food Allergies chapter highlights the importance of food allergy management in clinical nutrition therapy.
    • Updated appendices enhance assessment accuracy with the latest laboratory findings and normal values.

    From basic nutrition principles to the latest nutrition therapies for common diseases, Williams' Essentials of Nutrition & Diet Therapy, 11th Edition offers a solid foundation in the fundamental knowledge and skills you need to provide effective patient care. Authors Eleanor Schlenker and Joyce Gilbert address nutrition across the lifespan and within the community, with an emphasis on health promotion and the effects of culture and religion on nutrition. Evidence-based information, real-world case scenarios, colorful illustrations, boxes, and tables help you learn how to apply essential nutrition concepts and therapies in clinical practice.

    • Key terms identified in the text and defined on the page help reinforce critical concepts.
    • Case studies illustrate key concepts in authentic, "real-life" scenarios that reinforce learning and promote nutritional applications.
    • Evidence-Based Practice boxes summarize current research findings.
    • Diet-Medication Interactions boxes provide diet-warnings related to specific prescription drugs.
    • Focus on Culture boxes introduce you to cultural competence and the special nutritional needs, health problems, and appropriate interventions applicable to different cultural, ethnic, racial and age groups.
    • Health Promotion section devoted solely to health promotion and wellness stresses healthy lifestyle choices and prevention as the best "medicine."
    • Focus on Food Safety boxes alert you to food safety issues related to a particular nutrient, age group, or medical condition.
    • Complementary and Alternative Medicine (CAM) boxes offer uses, contraindications, and advantages/disadvantages of common types of herbs and supplements and potential interactions with prescription or over-the-counter medications.
    • Perspective in Practice boxes supply you with practice elements for nutrition education.
    • Websites of Interest call-outs cite key websites with suggestions for further study and exploration of various nutrition topics at the end of each chapter.
    • NEW! Clinical nutrition chapters cover the latest guidelines and medications.
    • NEW! MyPlate replaces former Food Guide Pyramid.
    • NEW! Dietary Guidelines for Americans reflect 2010 changes.
    • UPDATED! Review questions emphasize critical thinking.
    • NEW! Streamlined content provides the essentials of nutrition and diet therapy.

    Williams’ Basic Nutrition & Diet Therapy is a market leader for a reason - it provides coverage of hot topics, emerging trends, and cutting edge research, plus all the essentials for providing the best nutrition care. You’ll love it for the clear, conversational writing style and vivid illustrations that guide you from fundamental concepts of nutrition to the application of those concepts in clinical practice.

    • UNIQUE! Content threads share features with other LPN/LVN titles from Elsevier for a consistent learning experience.
    • Case studies in clinical care chapters focus on related patient care problems.
    • Critical thinking questions challenge you to analyze, apply, and combine concepts.
    • Cultural Considerations boxes discuss how a patient's culture can affect nutritional concepts in practice.
    • Clinical Applications and For Further Focus boxes highlight hot topics and analyze concepts and trends in depth.
    • Chapter Challenges use true/false, multiple-choice, and matching questions to test your understanding of chapter content.
    • Key concepts, key terms, and chapter summaries help you study more effectively and master essential content.
    • Diet therapy guidelines include recommendations, restrictions, and sample diets for a number of major clinical conditions.
    • Further Readings and Resources in each chapter provide focused and up-to-date print, multimedia, and online resources to supplement learning.
    • Useful appendixes include information on cholesterol content, fiber content, cultural and religious dietary patterns, and more.
    • NEW! Completely updated content incorporates Dietary Guidelines 2010 and Healthy People 2020 information throughout the text to ensure you have the most up-to-date content available.
    • NEW! Colorful and engaging design makes key content easy to find and more engaging with graphic artwork and vivid images of food.
    • NEW! Updated illustrations visually clarify important concepts and reflect current clinical practice.
    • NEW! Integrated assets in Pageburst version:
      • ADA Nutrition Care Process
      • Case Studies - Answers
      • Challenge Questions and Answers
      • Critical Thinking Question Answers
      • Growth Charts and Food Composition Table
      • Appendixes 1 & 2
      • Nutritrac 5.0

    UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is a best-selling food fundamentals text ideal for an undergraduate course that covers the basic elements of food preparation, food service, and food science. It is contemporary and comprehensive in coverage and introduces students to the variety of aspects associated with food preparation. UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION, Fourth Edition, thoroughly explores the science of food through core material on food selection and evaluation, food safety, and food chemistry. The various aspects of food service are covered: meal planning, basic food preparation, equipment, food preservation, and government regulations. The final sections of the text cover food preparation, classification, composition, selection, purchasing, and storage information for a range of traditional food items. A rich illustration and photo program and unique pedagogical features make the information easily understandable and interesting to students.
    Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.