This introductory normal and clinical nutrition text is perfect for those seeking a broad, introduction to nutrition concepts presents nutrition at a basic, applied level, with little detailed physiology or biochemistry. NEW TO THE EDITION: In The News segments connect current events and headlines with nutrition & diet therapy concepts. Fully updated to the most recent dietary standards. Significant revisions to the management of diabetes to reflect new standards and treatments. On-line Companion available on-line for both students and instructors. Instructors may access teaching resources, as well as a library of additional cases for use in the classroom. Free CD-ROM at the back of the book that contains Flashcard software that reviews concepts on achapter-by-chapter basis. Web Activities in every chapter provide opportunities for students to explore nutrition concepts and resources on the Internet.

About the Authors

Ruth A. Roth, M.S., R.D., is a retired Dietician at Parkview Hospital and a retired faculty member at Purdue University in Fort Wayne, Indiana.

Carolyn E. Townsend, B.A., taught home economics and nutrition for many years in Minnesota. She has also taught at Washington Irving High School and Mabel Dean Bacon High School in New York City.

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