Understanding Normal and Clinical Nutrition

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West/Wadsworth, 1998 - Diet in disease - 961 pages
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Provides comprehensive coverage of both normal and clinical nutrition with an emphasis on the underlying chemical processes. It contains seventeen chapters from Understanding Nutrition, Seventh Edition, (West/Wadsworth, 1996) with slight modifications that reflect the latest 1997 information. There are an additional thirteen clinical chapters that cover the nutrition care process and diet therapy organized by organ systems/disease states.

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An Overview of Nutrition
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About the author (1998)

Cataldo received her B.S. in community health nutrition from Georgia State University in 1976 and her M.M.Sc. in clinical dietetics from Emory University in 1979. She is a certified nutritiion support dietitian and continues to do consulting work.

Sharon Rady Rolfes is a registered dietician nutritionist and a founding member of Nutrition and Health Associates, an information resource center that maintains a research database on more than 1,000 nutrition-related topics. She has taught at Florida State University and coauthored several other college textbooks, including UNDERSTANDING NORMAL AND CLINICAL NUTRITION, 10th EDITION. In addition to writing, she serves as a consultant for various educational projects, and volunteers on the board of Working Well, a community initiative dedicated to creating a healthy workforce. A member of the Academy of Nutrition and Dietetics, Ms. Rady Rolfes received her MS in nutrition and food science from Florida State University.

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