In today's fast-paced healthcare world, it's crucial to have the information you need when you need it. The Essential Pocket Guide for Clinical Nutrition Resized, Fourth Edition is a quick reference guide for dietitians, students, interns, and other health professionals actively engaged in clinical nutrition. The easily readable format incorporates tables and boxes for immediate access to evidence-based information on nutritional assessment, nutrition support, life-stage nutrition, and nutrition considerations for specific diseases such as diabetes, cardiovascular disease, cancer, and gastrointestinal diseases. All-inclusive resources and relevant appendices such as laboratory assessment and food-drug interactions, save the clinician from carrying around separate resources. There is no comparable pocket guide on the market that includes this comprehensive coverage of clinical nutrition.
- ADIME-at-a-Glance boxes include sample ADIME notes and PES statements.
- Quick Reference tables and boxes in each chapter make essential information easy to locate.
- Convenient spiral-bound format allows for hands-free use since it lays flat while using.
- Concise coverage of major practice areas gives you the resources to confidently cover new cases or a colleague's patients.
- Each chapter's consistent format includes sections on disease process, treatment and nutritional intervention, and patient education.
- Inclusion of official guidelines from nationally recognized associations such as the American Heart Association, American Diabetes Association, National Kidney Foundation, and others
- All-inclusive resources and relevant appendices (such as lab assessment, food-drug interactions, and dietary supplement facts) save the clinician from carrying around separate resources.
Upper level undergraduate and graduate courses Medical Nutrition Therapy, Nutrition Care Process, Nutrition and Disease, and any Clinical Nutrition or experiential based course.
Indispensable resource and pocket guide for dietitians.
© 2025 | 575 pages
Mary Width is a Professor-Teaching and Director of the Graduate Coordinated Program in Dietetics at Wayne State University. She teaches Advanced Clinical Nutrition, Management in Dietetics, and coordinates the supervised practice experiences for the dietetic students. Past work experiences include clinical nutrition, clinical management, food service management, long-term care consulting, and private counseling in the areas of childhood obesity and eating disorders. Mary is the website manager for both the Michigan Academy of Nutrition and Dietetics and the Southeastern Michigan Dietetic Association (SEMDA), past President and Membership Chair for SEMDA, and past Chair of the Michigan Nutrition and Dietetic Educators and Preceptors group.
Tonia Reinhard is a Professor-Teaching in the Department of Nutrition and Food Science. She is a Fellow of the Academy of Nutrition and Dietetics, past President of the Michigan Academy of Nutrition and Dietetics, and past President of the Michigan Nutrition and Dietetics Institute. Previous work experience includes serving as a manager of clinical nutrition, community program director, and consulting. She has authored nine books, numerous technical papers for industry and consumers, and presented lectures to diverse groups, including dietitians, nurses, teachers, physical therapists, medical students, and industry trade groups. She has also conducted international workshops on the Nutrition Care Process in Kuala Lumpur, Malaysia.
