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.

Williams' Basic Nutrition & Diet Therapy, 14th Edition

PART 1: Introduction to Basic Principles of Nutritional Science
Food, Nutrition, and Health
Carbohydrates
Fats
Proteins
Digestion, Absorption, Transport, and Metabolism
Energy Balance
Vitamins
Minerals
Water Balance
PART 2: Nutrition throughout the Life Cycle
Nutrition during Pregnancy and Lactation
Nutrition in Infancy, Childhood, and Adolescence
Nutrition for Adults: The Early, Middle, and Later Years
PART 3: Community Nutrition and Health Care
Community Food Supply and Health
Food Habits and Cultural Patterns
Weight Management
Nutrition and Physical Fitness
PART 4: Clinical Nutrition
Nutritional Care
Gastrointestinal and Accessory Organ Problems
Coronary Heart Disease and Hypertension
Diabetes Mellitus
Kidney Disease
Surgery and Nutrition Support
Nutrition Support in Cancer and HIV/AIDS
Appendixes
Glossary