One of the most important factors in recovering from illness is nutrition, and understanding the scientific basis which underpins nutritional support is a key requirement for nutrition students and professionals. The Nutrition Society was established in 1941 to advance the scientific study of nutrition and its application to the maintenance of human and animal health; to support that mission, the Society created the Nutrition Society Textbook Series, published by Wiley. Highly acclaimed for their scientific integrity, the five books in the series are ground breaking in scope and approach and have contributed to the education of nutritionists and clinicians worldwide.
The leading series title Clinical Nutrition has now been revised and updated in a 2nd edition. Designed for use on courses worldwide, Clinical Nutrition is specifically tailored to meet the needs of the contemporary student interested in nutrition in a clinical setting. Covering the scientific basis underlying nutritional support, medical ethics and nutritional counseling, it focuses solely on the sick and metabolically compromised patient, dealing with clinical nutrition on a system by system basis to make the information more accessible.
With a new student-friendly structure and companion website, this is an essential purchase for students of nutrition and dietetics, and a useful guide for those students who major in other subjects that have a nutrition component, such as food science, medicine, pharmacy and nursing. Professionals in nutrition, dietetics, food science, medicine, health sciences and many related areas will also find this a great resource to have on their shelves.
By: Marinos Elia, Olle Ljungqvist, Rebecca Stratton & Susan A. Lanham-New
To speak to the authors or for a review copy of Clinical Nutrition, 2nd Edition please contact: Michelle Martella at Wiley
Clinical Nutrition, 2nd Edition
January 2013 • 544pp
978-1-4051-6810-6 • Electronic Editions Available
$71.99; CAN $78.99; €54.50; £44.99
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