Nutrition In The Prevention And Treatment Of Disease by Mario Ferruzzi, Linda Delahanty, Carol J. Boushey, Ann M Coulston, M.S., R.D.

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Nutrition in the Prevention and Treatment of Disease, Fourth Edition has, for over 15 years, been praised as an accessible, applicable, and valuable textbook on the topic. The fourth edition is designed to take the advanced nutrition student or nutrition professional through key components of nutrition research, bioactive components, and clinical nutrition. Each chapter is written by a nutrition scientist currently researching the topic of their chapter, ensuring the most current information with helpful interpretation of critical data. In response to widespread classroom use, the editors have increased the number of illustrations, graphs, and tables in each chapter, and have added new teaching and learning tools to make this book even more user-friendly for instructors and students. However, it is also equally helpful as a desk reference for practicing clinicians and working researchers. New to this edition are chapters on nutrition intervention and tools, techniques for intervention, chapters on bioactive compounds for health, and updated information on food constituents and cognitive decline, and more. Fully updated chapters present the current state of research Includes an increased number of illustrations, graphs, and tables in each chapter and expanded color inserts to encourage stronger comprehension Useful in the classroom for upper division nutrition courses and in graduate study Contains contributions from expert nutrition scientists writing about their research in each chapter

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