Nutrition and Diet Therapy

Ellie Whitney, PhD grew up in New York City and received her B.A. and Ph.D. degrees in English and biology at Radcliffe/Harvard University and Washington Universities, respectively. She has taught at both Florida State University and Florida A&M University, has written newspaper columns on environmental matters for the Tallahassee Democrat, and has authored almost a dozen college textbooks on nutrition, health, and related topics, many of which have been revised multiple times over the years. In addition to teaching and writing, she has spent the past three-plus decades exploring outdoor Florida and studying its ecology. Her latest book is Priceless Florida: The Natural Ecosystems (Pineapple Press, 2004). Kathryn Pinna received her M.S. and Ph.D. in nutrition from the University of California at Berkeley. She has taught nutrition, food science, and human biology courses in the San Francisco Bay Area for over 25 years and has also worked as an outpatient dietitian, Internet consultant, and freelance writer. Her other publications include the textbooks Understanding Normal and Clinical Nutrition and Nutrition for Health and Health Care. She is a registered dietitian and member of the American Society for Nutrition and the Academy of Nutrition and Dietetics. Linda Kelly DeBruyne, MS, RD received her BS in 1980 and her MS in 1982 in nutrition and food science at Florida State University. She is a founding member of Nutrition and Health Associates, an information resource center in Tallahassee, Florida, where her specialty areas are life cycle nutrition and fitness. Her other publications include the textbooks NUTRITION FOR HEALTH AND HEALTH CARE, HEALTH: MAKING LIFE CHOICES, and the multimedia CD-ROM NUTRITION INTERACTIVE. She is a registered dietititan and maintains a professional membership in the Academy of Nutrition and Dietetics.

PART I: BASIC NUTRITION. 1. Overview of Nutrition and Health. Nutrition in Practice: Finding the Truth about Nutrition. 2. Carbohydrates. Nutrition in Practice: Dental Health. 3. Lipids. Nutrition in Practice: Figuring Out Fats. 4. Proteins and Amino Acids. Nutrition in Practice: Vegetarian Diets. 5. Digestion and Absorption. Nutrition in Practice: Food Safety. 6. Metabolism, Energy Balance, and Body Composition. Nutrition in Practice: Eating Disorders. 7. Overweight, Underweight, and Weight Management. Nutrition in Practice: Fad Diets. 8.The Vitamins. Nutrition in Practice: Phytochemicals and Functional Foods. 9. Water and the Minerals. Nutrition in Practice: Vitamin and Mineral Supplements. 10. Fitness and Nutrition. Nutrition in Practice: Supplements and Performance Enhancing Aids Athletes Use. PART II: NUTRITION THROUGHOUT LIFE. 11. Nutrition Through the Life Span: Pregnancy and Lactation. Nutrition in Practice: Encouraging Successful Breastfeeding. 12. Nutrition Through the Life Span: Infancy, Childhood, and Adolescence. Nutrition in Practice: Childhood Obesity and the Early Development of Chronic Disease. 13. Nutrition Through the Life Span: Later Adulthood. Nutrition in Practice: Hunger and Community Nutrition. PART III. NUTRITION IN HEALTH CARE. 14. Illness and Nutrition Care. Nutrition in Practice: Nutritional Genomics. 15. Medications, Herbal Remedies, and Diet-Drug Interactions. Nutrition in Practice: Complementary and Alternative Therapies. 16. Specialized Nutrition Support: Enteral and Parenteral Nutrition. Nutrition in Practice: Enteral Formulas for Inborn Errors of Metabolism. PART IV: MEDICAL NUTRITION THERAPY. 17. Consistency-Modified and Other Diets for Upper GI Disorders. Nutrition in Practice: Helping People with Feeding Disabilities. 18. Fiber-Modified Diets for Lower GI Tract Disorders. Nutrition in Practice: Probiotics and Intestinal Health. 19. Carbohydrate- and Fat-Modified Diets for Malabsorption and Diseases of the Pancreas. Nutrition in Practice: Anemia in Illness. 20. Fat-, Protein-, and Energy-Modified Diets for Diseases of the Liver, and Gallbladder. Nutrition in Practice: Alcohol in Health and Disease. 21. Carbohydrate-Modified Diets for Diabetes Mellitus. Nutrition in Practice: Glycemic Index. 22. Fat-Controlled, Mineral-Modified Diets for Cardiovascular Diseases. Nutrition in Practice: The Metabolic Syndrome. 23. Protein-, Mineral-, and Fluid-Modified Diets for Kidney Diseases. Nutrition in Practice: Dialysis. 24. Energy- and Protein-Modified Diets for Metabolic and Respiratory Stress. Nutrition in Practice: Multiple Organ Failure. 25. Energy- and Protein-Modified Diets for Wasting Syndrome. Nutrition in Practice: Ethical Issues in Nutrition Care.