Nutrition & Diet Therapy,
11th Edition

1. Overview of Nutrition and Health.
2. Digestion and Absorption.
3. Carbohydrates.
4. Lipids.
5. Protein.
6. The Vitamins.
7. Water and the Minerals.
8. Metabolism, Energy Balance, and Body Composition.
9. Weight Management.
10. Fitness and Nutrition.
11. Nutrition through the Life Span: Pregnancy and Lactation.
12. Nutrition through the Life Span: Infancy, Childhood, and Adolescence.
13. Nutrition through the Life Span: Later Adulthood.
14. Illness and Nutrition Care.
15. Medications, Diet-Medication Interactions, and Herbal Supplements.
16. Specialized Nutrition Support: Enteral and Parenteral Nutrition.
17. Nutrition Therapy for Upper GI Disorders.
18. Nutrition Therapy for Lower Gastrointestinal Tract Disorders.
19. Nutrition Therapy for Malabsorption Disorders.
20. Nutrition Therapy for Liver and Gallbladder Diseases.
21. Nutrition Therapy for Diabetes Mellitus.
22. Nutrition Therapy for Cardiovascular Diseases.
23. Nutrition Therapy for Kidney Diseases.
24. Nutrition Therapy for Metabolic and Respiratory Stress.
25. Nutrition Therapy for Cancer and HIV Infection.
Appendix A: Aids to Calculations.
Appendix B: WHO: Nutrition Recommendations.
Appendix C: Food Lists for Diabetes Management.
Appendix E: Nutrition Assessment: Supplemental Information.
Glossary.
Index.

• Linda Kelly DeBruyne

  Linda Kelly DeBruyne, M.S., R.D., received her B.S. and M.S. degrees in nutrition and food science from Florida State University. She is a founding member of Nutrition and Health Associates, an information resource center in Tallahassee, Florida, where her specialty areas are life cycle nutrition and fitness. Her publications include the textbooks NUTRITION FOR HEALTH AND HEALTH CARE, NUTRITION AND DIET THERAPY and HEALTH: MAKING LIFE CHOICES. She is a registered dietitian nutritionist and maintains a professional membership in the Academy of Nutrition and Dietetics.

• Kathryn Pinna

  Kathryn Pinna, Ph.D., received her M.S. and Ph.D. degrees in nutrition from the University of California at Berkeley. She taught nutrition, food science, and human biology courses in the San Francisco Bay Area for over 25 years and also worked as an outpatient dietitian, Internet consultant, and freelance writer. Her publications include the textbooks NUTRITION FOR HEALTH AND HEALTH CARE, UNDERSTANDING NORMAL AND CLINICAL NUTRITION and NUTRITION AND DIET THERAPY. She is currently a member of the American Society for Nutrition and the Academy of Nutrition and Dietetics.

• Alena Clark

  Dr. Alena Clark is an assistant professor at Colorado State University. She is a registered dietitian nutritionist and certified lactation counselor and is involved in many organizations that advocate the need to promote healthy lifestyles and support for parents, children and infants. Dr. Clark has worked in various settings including hospitals, public health agencies and academia. She earned a Ph.D. in Human Nutrition at Colorado State University, an M.P.H. in Public Health Nutrition at the University of Minnesota and a B.A. in Nutrition and Dietetics at Concordia College. Her primary areas of research and practice are lactation support, global health and infant and young child nutrition. Dr. Clark is currently a member of the Academy of Nutrition and Dietetics.

• Amy Nichols

  Amy R. Nichols, Ph.D., M.S., RDN, received her M.S. in Food Science and Human Nutrition from Colorado State University in Fort Collins, Colorado, and her Ph.D. in Nutritional Sciences from The University of Texas at Austin. Currently, she is an assistant professor in the Department of Nutrition at the University of California, Davis, where she teaches Advanced Medical Nutrition Therapy (undergraduate) and Nutrition During Pregnancy (graduate). Dr. Nichols’ current research focuses on women’s health with an emphasis on modifiable nutritional determinants of life course cardiometabolic outcomes. Her previous work includes public health dietetics for the Colorado Special Supplemental Nutrition Program for Women, Infants and Children and clinical dietetics in high-risk maternity and pediatrics, wound care and general medicine. Dr. Nichols is currently a member of the American Society for Nutrition and the Academy of Nutrition and Dietetics.

• Client Content: NEW client-focused content includes MyPlate resources for vegetarians; updated nutrition labeling standards; information on the Mediterranean diet and other eating patterns; intermittent fasting; carbohydrate, fat and protein recommendations for athletes and relative energy deficiency in sport (RED-S); information for pregnant and lactating individuals regarding choline and iodine, recommendations for eating fish and signs and symptoms of preeclampsia; CVD lifestyle management; Metabolic dysfunction-associated steatotic liver disease (MASLD) and sources of FODMAPs.

• Clinical Updates: Up-to-date information includes AIDS-wasting syndrome according to current guidelines, values for routine laboratory tests, diagnoses that have nutritional implications, individual blood glucose responses to food, metabolically healthy obesity, GLP-1 RA medications to treat diabetes and obesity, the relationship of hormones and sleep to obesity, nutrition therapy for metabolic dysfunction-associated steatotic liver disease (MASLD) and cirrhosis, the effects of medications used in cardiovascular disease treatment and dietary guidelines for chronic kidney disease.

• Illustrated Concepts: NEW photos or illustrations help readers grasp content to make it easier and more exciting for readers to understand and appreciate the rich diversity of culinary traditions and inclusive environments. .

• Clinical Exercises and Practice: Each chapter includes immersive, applied learning tools. Nutrition in Practice Care Scenarios offer insights into issues and specialty areas in nutrition, helping students explore diverse career paths and emerging trends. Clinical Applications exercises challenge students to apply core concepts to realistic healthcare situations, reinforcing skills like energy calculations, nutrition support planning and critical thinking. Together, these features transform textbook learning into clinical readiness.

• Self-Assessment: Timely Self Check questions test recall of key concepts in every chapter.

• Practical Tools: Chapters are packed with hands-on features to bridge the gap between theory and practice. How To boxes offer clear, step-by-step instructions to build confidence in calculations and clinical decision-making. Meal Ideas bring therapeutic diets to life with condition-specific menus that translate guidelines into everyday eating. Nutrition Assessments provide quick-reference checklists to sharpen assessment skills and support accurate, patient-centered care. Together, these tools equip students with the practical guidance they need to succeed in both the classroom and the clinic.

• Meaningful Organization: Organized by nutrition fundamentals and medical nutrition therapy recommendations, the book explores the distinct differences of each in terms of basic nutrition, nutrition through the life cycle, nutrition in health care settings and nutrition therapy.

• Inclusive Healthcare: Inclusive information ensures that all students see themselves represented, fostering a sense of belonging and promoting a deeper understanding and respect for diverse perspectives.

Cengage provides a range of supplements that are updated in coordination with the main title selection. For more information about these supplements, contact your Learning Consultant.

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