One of the most important factors in recovering from illness is
nutrition, and understanding the scientific basis which underpins
nutritional support is a key requirement for nutrition students and
professionals. The Nutrition Society was established in 1941 to advance
the scientific study of nutrition and its application to the maintenance
of human and animal health; to support that mission, the Society created
the Nutrition Society Textbook Series, published by Wiley. Highly
acclaimed for their scientific integrity, the five books in the series
are ground breaking in scope and approach and have contributed to the
education of nutritionists and clinicians worldwide.
The leading series title Clinical
Nutrition has now been revised and updated in a 2nd edition.
Designed for use on courses worldwide, Clinical Nutrition is
specifically tailored to meet the needs of the contemporary student
interested in nutrition in a clinical setting. Covering the scientific
basis underlying nutritional support, medical ethics and nutritional
counseling, it focuses solely on the sick and metabolically compromised
patient, dealing with clinical nutrition on a system by system basis to
make the information more accessible.
With a new student-friendly structure and companion website, this is an
essential purchase for students of nutrition and dietetics, and a useful
guide for those students who major in other subjects that have a
nutrition component, such as food science, medicine, pharmacy and
nursing. Professionals in nutrition, dietetics, food science, medicine,
health sciences and many related areas will also find this a great
resource to have on their shelves.
Wiley
Michelle Martella, 201-748-6145
mmartella@wiley.com