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Ellie Whitney grew up in New York City, was educated at Harvard and Washington universities, and has lived in Tallahassee since 1970. She has taught at Florida State and Florida A & M universities Bruce Means grew up in Alaska, has a Ph. D. in biology from the Florida State University, and is president of the Coastal Plains Institute and Land Conservancy Anne Rudloe has a Ph. D. in biology from Florida State University. She and her husband Jack Rudloe live in Panacea, Florida, where they run the Gulf Specimen Marine Laboratory.

​Sharon Rady Rolfes received her MS 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 a research database on more than 1000 nutrition-related topics. She has taught at Florida State University and coauthored several other college textbooks, including Understanding Normal and Clinical Nutrition. In addition to writing, she serves as a consultant for various educational projects. She maintains her registration as a dietitian nutritionist and membership in the Academy of Nutrition and Dietetics.

Current, practical information in a real-world context for future nurses and health care professionals.NUTRITION FOR HEALTH AND HEALTH CARE, 4e, International Edition is a trusted text that demonstrates the important role of nutrition to future nurses and health care professionals in their future careers. The text begins by covering basic nutrition concepts and followed by clinical topics organized by organ systems, linking nutrition to different disease states, such as diabetes, renal disease, and liver disorders. Each chapter includes practical information, current research, and clinical practice guidelines for addressing nutrition concerns and incorporating nutrition into care plans. Use all of the valuable resources that accompany NUTRITION FOR HEALTH AND HEALTH CARE, 4e, International Edition to prepare and manage your course.

NUTRITION AND DIET THERAPY, 9th Edition, is unique in its organization by diets rather than by organ systems or disease states and distinguishes itself through rich pedagogical features that require students to apply their knowledge as they learn it. This text provides core nutrition concepts and up-to-date clinical content at a level that is accessible to the range of health care team members who are responsible for a client's nutrition needs. NUTRITION AND DIET THERAPY provides the basic facts and a wealth of practical information readers need to assume their responsibility for nutrition care. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

This handy and durable laminated card is designed to facilitate teaching from UNDERSTANDING NUTRITION in a course organized around the functions of the nutrients in the body rather than by nutrient class.

This valuable study guide gives you resources to help you excel on exams, including chapter objectives, fill-in-the-blank chapter reviews, short-answer questions, calculations, sample multiple-choice questions, and vocabulary reviews.

Each Study Guide chapter includes Chapter Objectives; Key Concepts; Study Aids; and approximately 20 Summing Up questions (fill-in-the-blank paragraph format), 10 chapter study questions (short essay format), 10 short answer questions, 3-5 problems (calculations), and 20 multiple choice (sample test questions). Total of 60-70 questions per chapter. Answers are provided at the end of each chapter for all types of questions.

Abstract: Principles of nutrition science, guidelines for food choices and techniques for assessing nutrition information are the focuses in this second edition. Explanations are based on general biology; readers do not need a chemistry background. Chapters contain accepted information on nutrition, but controversial issues also are included. Evidence is presented for and against current nutritional claims, such as the relationship of additives, allergies or sugar to hyperactivity. The harm caused by infant formula to babies in developing countries, and trusting your doctor for nutritional advice are other examples of nutritional controversies. Chapters include foodfeatures which relate nutrition information to practical suggestions for shopping, eating out in restaurants, and food preparation. Self-study assignments allow readers to evaluate their own diet. In addition to basic nutrition information, food labeling, additives, and nutrition throughout the life cycle are discussed. Appendices include standard food tables, information on crude fiber content of foods and cholesterol and P/S ratios of food. (rm).