The Dietitian's Guide to Vegetarian Diets: Issues and Applications
Jones and Bartlett Publishers, Inc (Verlag)
978-0-7637-3241-7 (ISBN)
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The Dietitian's Guide to Vegetarian Diets, Second Edition highlights the trends and research on vegetarian diets and provides practical ideas in the form of "counseling points" to help dietitians and other health care providers convey information to their clients. The text presents vital information on vegetarian nutritional needs, healthier and more satisfying diets, and guidelines for treating clients of all ages and clients with special considerations, such as pregnant women, athletes, and diabetics. New to the Second Edition nNew chapter on macronutrient balance in diets takes an in-depth look at carbohydrates, fats, and proteins in the diet. nExtensive coverage of Soyfoods and phytochemicals.
Virginia Messina is a nutrition consultant in private practice, serving as an advisor to non-profit organizations that produce educational materials on vegetarian diets. She is on the editorial staff of the newsletter of the Vegetarian Nutrition Dietetic Practice Group. She speaks and writes about plant-based nutrition for both the public and health professionals.' She was on the faculty of the dietetics department of Central Michigan University, and has worked as a public health nutritionist in rural Michigan and in Washington, DC. Reed Mangels is a Nutrition Advisor for the non-profit, educational Vegetarian Resource Group as well as nutrition editor and a regular columnist for the quarterly publication, Vegetarian Journal.' She is a past Chair of the Vegetarian Nutrition Dietetic Practice Group. She has written numerous articles and book chapters for professionals and the public on vegetarian nutrition in the life cycle. She was an adjunct faculty member of the Department of Nutrition at the University of Massachusetts Amherst. Mark Messina is the co-owner of Nutrition Matters, Inc., a nutrition consulting company, an adjunct associate professor at Loma Linda University, and the Executive Director of the Soy Nutrition Institute.' He is a former program director with the National Cancer Institute (NCI).'' He devotes his time to the study of the health effects of soyfoods and soybean components such as isoflavones.' He writes extensively on these subjects, has published more than 100 articles and book chapters for health professionals, and has given more than 750 presentations to both consumer and professional groups in 54 countries. '
| Erscheint lt. Verlag | 6.5.2004 |
|---|---|
| Verlagsort | Sudbury |
| Sprache | englisch |
| Gewicht | 1247 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche |
| Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung | |
| ISBN-10 | 0-7637-3241-9 / 0763732419 |
| ISBN-13 | 978-0-7637-3241-7 / 9780763732417 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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