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Understanding Normal & Clinical Nutrition, International Student Edition, 13th Edition

Sharon Rady Rolfes, MS, RDN, Kathryn Pinna, Ellie Whitney

Copyright 2027
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Understanding Normal & Clinical Nutrition, International Student Edition 13th Edition by Sharon Rady Rolfes, MS, RDN/Kathryn Pinna/Ellie Whitney

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Overview
Meet the Authors
What's New
Features
Table of Contents
Pricing

Overview

This updated 13th Edition of Understanding Normal and Clinical Nutrition, Cengage International Edition presents the fundamentals of nutrition and medical nutrition therapy along with their practical applications to daily life and clinical settings. Starting with normal nutrition, the authors introduce nutrients and their physiological impacts, as well as nutritional guidelines for good health and disease prevention. Coverage of medical nutrition therapy includes the latest information on nutritional assessment to pathophysiology and dietary changes for treating a variety of medical conditions, from GI conditions and malabsorption to cardiovascular diseases, diabetes, and HIV. Known for a consistent and student-friendly narrative, the book continues to include systematic “How To” discussions, clinical case studies, review questions, and in-depth “Highlight” sections to help students master key topics. Access to the MindTap digital learning platform, with the Diet & Wellness Plus diet analysis software, is available to enhance student understanding and performance in your nutrition course.

Meet the Authors

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Sharon Rady Rolfes, MS, RDN

Sharon Rady Rolfes is a Registered Dietitian Nutritionist and founding member of Nutrition and Health Associates, an information resource center that manages a research database of more than 1,000 nutrition-related topics. Previously, Ms. Rolfes taught at Florida State University and coauthored several college textbooks, including Understanding Nutrition, and Understanding Normal and Clinical Nutrition. In addition to writing, Ms. Rolfes consults on educational projects and volunteers in her community. A member of the Academy of Nutrition and Dietetics, she received her M.S. in Nutrition and Food Science from Florida State University.

Kathryn Pinna

Kathryn Pinna, Ph.D., received her M.S. and Ph.D. degrees in nutrition from the University of California at Berkeley. She taught nutrition, food science, and human biology courses in the San Francisco Bay Area for over 25 years and also worked as an outpatient dietitian, Internet consultant, and freelance writer. Her publications include the textbooks NUTRITION FOR HEALTH AND HEALTH CARE, UNDERSTANDING NORMAL AND CLINICAL NUTRITION and NUTRITION AND DIET THERAPY. She is currently a member of the American Society for Nutrition and the Academy of Nutrition and Dietetics.

Ellie Whitney

Ellie Whitney grew up in New York City and received her B.A. and Ph.D. degrees in English and Biology at Harvard and Washington Universities. She taught at both Florida State University and Florida A&M University, wrote numerous newspaper columns on environmental matters for the Tallahassee Democrat, and coauthored almost a dozen college textbooks on nutrition, health, and related topics, many of which repeatedly reappear as new editions. She spent three decades exploring outdoor Florida and studying its ecology, and then co-wrote PRICELESS FLORIDA: NATURAL ECOSYSTEMS AND NATIVE SPECIES. Now retired, and more concerned about climate change than any other issue, she volunteers full-time for the nonpartisan national nonprofit Citizens Climate Lobby.

What's New

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CURRENT SCIENCE & PRACTICAL GUIDANCE: Every chapter presents the latest developments and evidence-based practice guidelines in nutrition science today.

Features

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REAL-WORLD CONNECTIONS: Chapter-opening "Nutrition in Your Life" or “Nutrition in the Clinical Setting” vignettes connect chapter content to students' lives or experiences during clinical care.
PRACTICE MEETS PROGRESS: Hands-on "How To" features provide step-by-step nutrition calculations or proven strategies to help readers make dietary changes, while “Try It” exercises create opportunities to practice lessons learned.
CASE BASED LEARNING: "Case Study" exercises prepare students for a career in nutrition by challenging them to practice their assessment skills, plan nutrition education, counseling, or support in a realistic clinical situation.
CLINICAL CONNECTIONS: "Clinical Portfolio" questions at the end of the clinical chapters use case studies to help students apply nutrition concepts to real life.
HIGHLIGHTS THAT CHALLENGE & ENGAGE: In-depth "Highlights," which include a current, often controversial, topic follow the chapter's main discussion, encouraging students to form their own informed opinions. Highlights also includes "Critical Thinking Questions" that ask students to evaluate the evidence presented.
MINDTAP ONLINE LEARNING PLATFORM: MindTap for Nutrition is the digital learning solution that engages today's tech-savvy students and helps them become higher-level thinkers. Dynamic assignments, customizable applications, real-time course analytics, and a highlighting eReader with note-taking capabilities make this tool an indispensable supplement to any nutrition course. Use the Diet and Wellness Plus diet analysis software to track diet, activities and healthy behaviors; explore over 100, 000 foods, including global cuisines and brand-name items with easy access to reports that show Added Sugars.

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1. An Overview of Nutrition.
2. Planning a Healthy Diet.
3. Digestion, Absorption, and Transport.
4. The Carbohydrates: Sugar, Starches, and Fibers.
5. The Lipids: Triglycerides, Phospholipids, and Sterols.
6. Protein: Amino Acids.
7. Energy Metabolism.
8. Energy Balance and Body Composition.
9. Weight Management: Overweight, Obesity, and Underweight.
10. The Water-Soluble Vitamins: B Vitamins and Vitamin C.
11. The Fat-Soluble Vitamins: A, D, E, and K.
12. Water and the Major Minerals.
13. The Trace Minerals.
14. Life Cycle Nutrition: Pregnancy and Lactation.
15. Life Cycle Nutrition: Infancy, Childhood, and Adolescence.
16. Life Cycle Nutrition: Adulthood and the Later Years.
17. Nutrition Care and Assessment.
18. Nutrition Intervention.
19. Medications, Diet-Drug Interactions, and Herbal Products.
20. Enteral Nutrition Support.
21. Parenteral Nutrition Support.
22. Metabolic and Respiratory Stress.
23. Upper Gastrointestinal Disorders.
24. Lower Gastrointestinal Disorders.
25. Liver Disease and Gallstones.
26. Diabetes Mellitus.
27. Cardiovascular Diseases.
28. Kidney Diseases.
29. Cancer and HIV Infection.
Appendix A: Cells, Hormones, and Nerves.
Appendix B: Basic Chemistry Concepts.
Appendix C: Biochemical Structures and Pathways.
Appendix D: Measures of Protein Quality.
Appendix E: Nutrition Assessment: Supplemental Information.
Appendix F: Estimated Energy Needs.
Appendix G: Choose Your Foods: Food Lists for Diabetes and Weight Management.
Appendix H: Aids to Calculation
Appendix I: WHO: Nutrition Recommendations.
Appendix J: Healthy People 2020.
Appendix K: Enteral Formulas Glossary.
Index.