BIOL138 - Intro to Nutrition: Books

Nutrition and Diagnosis-Related Care by Sylvia Escott-Stump This authoritative go-to resource for students and clinical nutrition practitioners covers over 270 conditions in 16 sections. Each section provides an overview followed by essential evidence- based information on nutrition management of each condition. Nutrition therapy and practical guidance is presented in a unique style that is easy-to-navigate and implement in practice. Mini case studies throughout demonstrate application of the Nutrition Care Process and standardized language in a practical example.

Sports Nutrition for Health Professionals by Natalie Digate Muth; Michelle Murphy Zive Sports Nutrition for Health Professionals merges the basic principles and latest evidence-based scientific understanding of sports nutrition with the real-world practical applications that health professional students must master to help their current and future clients to optimize athletic performance, overall satisfaction and success with sports and physical activity.

The Essential Pocket Guide for Clinical Nutrition by Mary Width; Tonia Reinhard The Essential Pocket Guide for Clinical Nutrition, Third Edition is a quick-reference guide for dietitians, students, and other health professionals actively engaged in clinical nutrition, providing them with immediate access to evidence-based information on nutritional assessment, nutrition support, and nutrition considerations for specific diseases such as cancer, cardiovascular disease, diabetes, and pulmonary disease. Using the latest nutritional guidelines, the authors utilize a consistent chapter format that includes sections on disease process, treatment and nutritional intervention, and patient education, making it easy to find the relevant information. New sections consider the nutrition implications of dementia, Alzheimer's, and Parkinson's; nutritional care for bone marrow transplant patients; food safety in intestinal transplant operations; and more.

Nutrition for Dental Health by Rebecca Sroda; Tonia Reinhard Reflecting significant changes in the industry and the latest research in the field, this fully updated Third Edition of Rebecca Sroda's Nutrition for Dental Health provides dental hygiene and dental assisting students up-to-date, easy-to-understand coverage of basic nutrition and diet information with an emphasis on the relationship of nutrition and diet to oral health.

Lutz's Nutrition and Diet Therapy by Erin E. Mazur; Nancy A. Litch An AJN Book of the Year Award Winner! Meet the ever-changing demands of providing quality nutritional care for patients across the lifespan. This popular text provides a strong foundation in the science of nutrition and a clear understanding of how to apply that knowledge in practice, recognizing the need for nurses to work with other healthcare professionals to ensure optimal nutrition in patient care.

Unsavory Truth: How Food Companies Skew the Science of What We Eat by Marion Nestle Written with unmatched rigor and insight, Unsavory Truth reveals how the food industry manipulates nutrition science -- and suggests what we can do about it.

Food Politics: How the Food Industry Influences Nutrition and Health by Marion Nestle; Michael Pollan (Foreword by) We all witness, in advertising and on supermarket shelves, the fierce competition for our food dollars. In this engrossing exposé, Marion Nestle goes behind the scenes to reveal how the competition really works and how it affects our health.

Why Calories Count: From Science to Politics by Marion Nestle; Malden Nesheim Calories--too few or too many--are the source of health problems affecting billions of people in today's globalized world. Although calories are essential to human health and survival, they cannot be seen, smelled, or tasted. They are also hard to understand

Let's Ask Marion: What You Need to Know About the Politics of Food, Nutrition, and Health by Marion Nestle; Kerry Trueman These informative essays show us how to advocate for food systems that are healthier for people and the planet, moving from the politics of personal dietary choices, to community food issues, and finally to matters that affect global food systems. Nestle has been thinking, writing, and teaching about food systems for decades,

On Hunger: Violence and Craving in America, from Starvation to Ozempic, by Dana Simmons In this book, Dana Simmons explores the enduring production of hunger in US history. Hunger, in the modern United States, became a technology--a weapon, a scientific method, and a policy instrument.

Ultra-Processed People: Why We Can't Stop Eating Food that isn't Food by Chris van Tulleken It's not you, it's the food. We have entered a new age of eating. For the first time in human history, most of our calories come from an entirely novel set of substances called Ultra-Processed Food. There's a long, formal scientific definition, but it can be boiled down to this: if it's wrapped in plastic and has at least one ingredient that you wouldn't find in your kitchen, it's UPF.

Real Food, Real Facts: Processed Food and the Politics of Knowledge by Charlotte Biltekoff In her highly original book, Charlotte Biltekoff explores the role that science and scientific authority play in food industry responses to consumer concerns about what we eat and how it is made.