Cover image for Modern nutrition in health and disease
Modern nutrition in health and disease
Shils, Maurice E. (Maurice Edward), 1914-
Ninth edition.
Publication Information:
Baltimore : Williams & Wilkins, [1999]

Physical Description:
xxii, 1951 pages, 210 pages : illustrations ; 29 cm
Format :


Call Number
Material Type
Home Location
Item Holds
QP141 .M64 1999 Adult Non-Fiction Non-Fiction Area-Reference

On Order



New edition of a text that reviews the history, scientific base, and practice of nutrition for students, practitioners, and educators. One hundred fifteen chapters discuss specific dietary components, nutrition in integrated biologic systems, dietary and nutritional assessment of the individual, prevention and management of disease, diet and nutrition in health of populations, and adequacy, safety, and oversight of the food supply. The appendix includes dietary reference recommendations, anthropometric tables, nutrient and nonnutrient contents, therapeutic diets and exchange lists, and other relevant information. Annotation copyrighted by Book News, Inc., Portland, OR

Table of Contents

Part I Historical Landmarks In Nutrition
Part II Specific Dietary Components
A Major Dietary Constituents and Energy Needs
B Minerals
C Vitamins
D Other Compounds with Health Relevance
E Signs of Clinical Deficiencies
Part III Nutrition In Integrated Biologic Systems
A Intercellular Regulation Tutorials
B Metabolic Regulation: Tutorials
Part IV Nutrition Needs And Assessment During The Life Cycle
Part V Prevention And Management Of Disease
A Pediatric and Adolescent Disorders
B Disorders of Metabolism
C Prevention and Management of Cardiovascular Disease
D Disorders of the Alimentary Tract
E Prevention and Management of Cancer
F Prevention and Management of Skeletal and Joint Disorders
G Psychiatric, Behavorial, and Neurological Disorders
H Nutrition in Surgery, Infection, and Trauma
I Other Systemic Disorders
J Drug-Nutrient Interaction
J Systems of Nutritional Support
Part VI Diet And Nutrition In Health Of Populations
Part VII Adequacy, Safety, And Oversight Of The Food Supply
Part VIII Appendices