Understanding Normal and Clinical Nutrition

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Cengage Learning, Aug 25, 2008 - Medical - 1184 pages
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UNDERSTANDING NORMAL AND CLINICAL NUTRITION, Eighth Edition, provides the most current and comprehensive coverage of both normal nutrition, such as digestion and metabolism, vitamins and minerals, and life cycle nutrition, as well as clinical nutrition related to diseases, such as nutrition and gastrointestinal, liver, and cardiovascular diseases. The text also incorporates a number of learning tools designed to help students both retain the information and apply their knowledge so they are better prepared to work in a clinical setting. Features include case studies, How To boxes with examples of problem-solving in real-world situations, and study questions that further conceptual understanding of the material. Regardless of the students' course background, the text is organized and written in a clear, easy-to-follow format that will engage and enable them to be actively involved in the field of nutrition.
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User Review  - Regina Hunter - Goodreads

This is the good one yet, gives a realistic picture of things, no fast gimmicks. If you are thinking about looking good in summer, better start now not in April or May. Read full review

Review: Understanding Normal and Clinical Nutrition (with 4 month InfoTrac Subscription )

User Review  - Bree - Goodreads

For school Read full review

About the author (2008)

Sharon Rady Rolfes received her M.S. in nutrition and food science from Florida State University. She is a founding member of Nutrition and Health Associates, an information resource center that maintains an ongoing bibliographic database that tracks research in over 1,000 nutrition-related topics. She also teaches Introductory Nutrition courses at Florida State University. Her publications include UNDERSTANDING NUTRITION; UNDERSTANDING NORMAL AND CLINICAL NUTRITION; and NUTRITION FOR HEALTH AND HEALTH CARE; as well as LIFE SPAN NUTRITION: CONCEPTION THROUGH LIFE; and the NUTRITION INTERACTIVE CD-ROM. In addition to writing, research, and teaching, Rolfes also guest lectures at universities and at professional conferences and serves as a consultant for various educational projects. She maintains her registration as a dietitian and membership with the American Dietetic Association.

Kathryn Pinna received her M.S. and Ph.D. in nutrition from the University of California at Berkeley. She has taught nutrition and food science courses in the San Francisco Bay Area for over 15 years and currently teaches introductory nutrition classes at City College of San Francisco. She has also worked as an outpatient dietitian, Internet consultant, and freelance writer. She is a registered dietitian and member of the American Dietetic Association, American Society for Nutritional Sciences, and American Society for Clinical Nutrition.

Ellie Whitney, Ph.D., received her B.A. in biology from Radcliffe College in 1960 and her Ph.D. in biology from Washington University, St. Louis, in 1970. Formerly on the faculty at Florida State University and a dietitian registered with the American Dietetic Association, she now devotes all her time to research, writing, and consulting in nutrition, health, and environmental issues. Her earlier publications include articles in SCIENCE, GENETICS, and other journals. Her textbooks include NUTRITION CONCEPTS AND CONTROVERSIES; UNDERSTANDING NUTRITION; UNDERSTANDING NORMAL AND CLINICAL NUTRITION; NUTRITION AND DIET THERAPY; and NUTRITION FOR HEALTH AND HEALTH CARE, all with Wadsworth. She also recently co-authored PRICELESS FLORIDA (Pineapple Press), a comprehensive text examining the ecosystems in her home state. Her additional interests include energy conservation, solar energy use, alternatively fueled vehicles, and ecosystem restoration.

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