Williams’ Basic Nutrition & Diet Therapy 15th Edition

Book Preface

The field of nutrition is a dynamic human endeavor that is continuously expanding and evolving. Three main factors continue to change the modern face of nutrition. First, the science of nutrition continues to grow rapidly with exciting research. New knowledge in any science challenges some traditional ideas and lends to the development of new ones. Instead of primarily focusing on nutrition in the treatment of disease, we are expanding the search for disease prevention and general enhancement of life through nutrition and healthy lifestyles. Thus was the spirit during the establishment of the current Dietary Reference Intakes. Second, the rapidly increasing multiethnic diversity of the United States population enriches our food patterns and presents a variety of health care opportunities and needs. Third, the public is more aware and concerned about health promotion and the role of nutrition, largely because of the media’s increasing attention. Clients and patients seek more self-directed involvement in their health care, and an integral part of that care is nutrition.

This new edition continues to reflect upon the evolving face of nutrition science. Its guiding principle is our own commitment, along with that of our publisher, to the integrity of the material. Our basic goal is to produce a new book for today’s needs, with updated content, and to meet the expectations and changing needs of students, faculty, and practitioners of basic health care.

AUDIENCE

This text is primarily designed for students in licensed practical or vocational nursing (LPN/LVN) programs and associate degree programs (ADN/RN), as well as for diet technicians or aides. It is also appropriate for programs in various professions related to health care.

CONCEPTUAL APPROACH

The general purpose of this text is to introduce the basic scientific principles of nutrition and their applications in person-centered care. As in previous editions, basic concepts are carefully explained when introduced. In addition, our personal concerns are ever present, as follows: (1) that this introduction to the science and practice we love will continue to lead students and readers to enjoy learning about nutrition in the lives of people and stimulate further reading in areas of personal interest; (2) that caretakers will be alert to nutrition news and questions raised by their increasingly diverse clients and patients; and (3) that contact and communication with professionals in the field of nutrition will help build a strong team approach to clinical nutrition problems in all patient care.

ORGANIZATION

In keeping with the previous format, we have updated content areas to meet the needs of a rapidly developing science and society.

In Part 1, Introduction to Basic Principles of Nutritional Science, Chapter 1 focuses on the directions of health care and health promotion, risk reduction for diseaseprevention, and community health care delivery systems, with emphasis on team care and the active role of clients in self-care. Descriptions and illustrations accompany the new Healthy People 2020 objectives, the 2015–2020 Dietary Guidelines for Americans and MyPlate guidelines. The Dietary Reference Intakes (DRIs) are incorporated throughout chapter discussions in Part 1 as well as throughout the rest of the text. New and improved illustrations for the visual learner are in this edition of the text for complicated metabolic pathways. Current research updates all of the basic nutrient and energy chapters in the remainder of Part 1.

In Part 2, Nutrition throughout the Life Cycle, Chapters 10, 11, and 12 reflect current material on human growth and development needs in different parts of the life cycle. Current National Academy of Science guidelines for positive weight gain to meet the metabolic demands of pregnancy and lactation are reinforced. Positive growth support for infancy, childhood, and adolescence is emphasized. The expanding health maintenance needs of a growing adult population through the aging process focus on building a healthy lifestyle to reduce disease risks. In all cases, statistics represent the most recent publications available at the time of print.

In Part 3, Community Nutrition and Health Care, a strong focus on community nutrition is coordinated with an emphasis on weight management and physical fitness as they pertain to health care benefits and risk reduction. The Nutrition Labeling and Education Act is discussed in terms of its current regulations and helpful label format as well as its effects on food marketing. Issues of malnutrition and the cycle of despair are discussed and illustrated in Chapter 13. Highlights of food-borne diseases reinforce concerns about food safety in a changing marketplace. Chapter 14 highlights information on America’s multiethnic cultural food patterns and various religious dietary practices. New information on the topics of obesity and genetics, along with the use of alternative weight-loss methods, is included in Chapter 15 by a contributing author who is a certified specialist in weight management. Chapter 16 was written by a certified sports dietitian and discusses aspects of athletics, the proliferation of sports drinks, and the performance benefits of a wellhydrated and nourished athlete.

In Part 4, Clinical Nutrition, chapters are updated to reflect current medical nutrition therapy and approaches to nutrition education and management. As with previous editions, Drug-Nutrient Interaction boxes in this section address specific concerns with
nutrition and medication interactions. Special areas include developments in gastrointestinal disease, heart disease, diabetes mellitus, renal disease, surgery, cancer, and HIV.