Dietitian's Guide to Vegetarian Diets: Issues and Applications

Häftad, Engelska, 2021

Av Reed Mangels, Virginia Messina, Mark Messina

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The Dietitian's Guide to Vegetarian Diets: Issues and Applications, Fourth Edition provides the most up-to-date information on vegetarian diets. Evidence-based and thoroughly referenced, this text includes case-studies, sample menus, and counseling points to help readers apply material to the real world.Written for dietitians, nutritionists, and other health care professionals, the Fourth Edition can be used as an aid for counseling vegetarian clients and those interested in becoming vegetarians, or serve as a textbook for students who have completed introductory coursework in nutrition.

Produktinformation

Utgivningsdatum2021-10-15
Mått215 x 275 x 33 mm
Vikt1 446 g
FormatHäftad
SpråkEngelska
Antal sidor600
Upplaga4
FörlagJones and Bartlett Publishers, Inc
ISBN9781284211108

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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.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.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. '