Williams' Basic Nutrition & Diet Therapy,

Edition 17

Editors: By Staci Nix, MS, RD, CD

Publication Date: 31 Dec 2025

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Stay up to date on the latest information in nutrition care with Williams' Basic Nutrition & Diet Therapy, 17th Edition. This leading text provides concise, need-to-know coverage of hot topics, emerging trends, and cutting-edge research to ensure you are equipped to make informed decisions on patient nutrition in the clinical space. A conversational writing style, vivid illustrations, and wide array of reader-friendly features connect the fundamental concepts of nutrition to the application of those concepts in clinical practice. The text is logically broken out into four parts: Part 1 introduces basic principles of nutrition science, including coverage of health promotion, vitamins, minerals, and other key foundational topics; Part 2 discusses human growth and development needs in different parts of the life cycle; Part 3 provides a strong focus on community nutrition, along with emphasis on weight management and physical fitness; Part 4 consists of a series of clinical nutrition chapters that reflect the latest medical nutrition therapy and approaches to patient education and care management.

Key Features

Clinical Judgment Case Studies with accompanying questions for analysis in the clinical care chapters focus attention on related patient care problems
Cultural Considerations boxes discuss how a patient's culture can affect nutritional concepts in practice
Clinical Applications and For Further Focus boxes highlight timely topics and analyze concepts and trends in depth
Bulleted chapter summaries review highlights from the chapter and help you see how the chapter contributes to the book's "big picture"
Diet therapy guidelines include recommendations, restrictions, and sample diets for major clinical conditions
Drug-Nutrient Interactions boxes highlight important safety information and cover topics such as nutritional supplements for athletics, drugs interfering with vitamin absorption, and over-the-counter weight loss aids
Key terms and definitions clarify terminology and concepts critical to understanding and application of the material

New Features

UPDATED! Clinical guidelines align with the most recent recommendations, preparing you to implement best practices
UPDATED! Images and figures visually reinforce key concepts
UPDATED! Coverage of Healthy People 2030 and the 2023 DRI's for Energy bring you the latest objectives, formulas, and examples
UPDATED! Revised case studies and content reflect the diverse cultural backgrounds you may encounter in practice, encouraging culturally sensitive approaches to care
EXPANDED! Discussions of key concepts backed by current longitudinal studies provide a stronger empirical foundation for decision-making
UPDATED! Statistics throughout the text reflect the most recently available data at the time of publication

About the author

By Staci Nix, MS, RD, CD, Assistant Professor, Division of Nutrition, College of Health, University of Utah, Salt Lake City, UT, USA

PART 1 INTRODUCTION TO BASIC PRINCIPLES OF NUTRITION SCIENCE
1 Food Nutrition and Health
Health Promotion
Basic Definitions
Importance of a Balanced Diet
Functions of Nutrients
Energy Sources
Tissue Building
Regulation and Control
States of Nutrition
Optimal Nutrition
Malnutrition
Nutrient and Food Guides for Health
Nutrient Standards
Food Guides and Recommendations
Individual Needs

2 Carbohydrates
Nature of Carbohydrates
Dietary Importance
Structure and Classes of Carbohydrates
Functions of Carbohydrates
Energy Source
Metabolic Regulator
Food Sources of Carbohydrates
Starches
Sugars
Digestion of Carbohydrates
Mouth
Stomach
Small Intestine
Recommendations for Dietary Carbohydrates
Dietary Reference Intakes
Dietary Guidelines for Americans
MyPlate

3 Fats
Nature of Fats
Dietary Importance
Structure and Classes of Fats
Functions of Fat
Fat in Food
Fat in the Body
Food Sources of Fat
Fatty Acid Composition
Physical Characteristics of Food Fat
Food Label Information
Digestion of Fats
Mouth
Stomach
Small Intestine
Recommendations for Dietary Fat
Health Problems
Health Promotion
Dietary Reference Intakes
Dietary Guidelines for Americans
MyPlate

4 Proteins
Nature of Protein
Dietary Importance
Structure and Classes of Protein
Functions of Protein
Tissue Building
Additional Body Functions
Food Sources of Protein
Animal Protein
Plant Protein
Digestion of Protein
Mouth
Stomach
Small Intestine
Recommendations for Dietary Protein
Influential Factors of Protein Needs
Dietary Deficiency or Excess
Dietary Guides

5 Digestion Absorption and Metabolism
Digestion
Basic Principles
Mechanical and Chemical Digestion
Digestion in the Mouth and Esophagus
Digestion in the Stomach
Digestion in the Small Intestine
Absorption and Transport
Absorption in the Small Intestine
Absorption in the Large Intestine
Transport
Metabolism
Catabolism and Anabolism
Energy Density
Storing Extra Energy
Errors in Digestion and Metabolism
Inborn Errors of Metabolism
Intolerances and Allergies

6 Energy Balance
Human Energy System
Energy Needs
Measurement of Energy
Fuel for Energy
Energy Balance
Energy Intake
Energy Output
Recommendations for Dietary Energy Intake
Energy Needs Through the Life Cycle
Dietary Reference Intakes
Dietary Guidelines for Americans
MyPlate

7 Vitamins
The Nature of Vitamins
Definition
Functions of Vitamins
Vitamin Metabolism
Dietary Reference Intakes

SECTION 1 FAT-SOLUBLE VITAMINS
Vitamin A (Retinol)
Functions
Requirements
Deficiency
Toxicity
Food Sources and Stability
Vitamin D (Calciferol)
Functions
Requirements
Deficiency
Toxicity
Food Sources and Stability
Vitamin E (Tocopherol)
Functions
Requirements
Deficiency
Toxicity
Food Sources and Stability
Vitamin K (Phylloquinone)
Functions
Requirements
Deficiency
Toxicity
Food Sources and Stability

SECTION 2 WATER-SOLUBLE VITAMINS
Vitamin C (Ascorbic Acid)
Functions
Requirements
Deficiency
Toxicity
Food Sources and Stability
Vitamin B1 (Thiamin)
Functions
Requirements
Deficiency
Toxicity
Food Sources and Stability
Vitamin B2 (Riboflavin)
Functions
Requirements
Deficiency
Toxicity
Food Sources and Stability
Vitamin B3 (Niacin)
Functions
Requirements
Deficiency
Toxicity
Food Sources and Stability
Vitamin B6 (Pyridoxine)
Functions
Requirements
Deficiency
Toxicity
Food Sources and Stability
Vitamin B9 (Folate)
Functions
Requirements
Deficiency
Toxicity
Food Sources and Stability
Vitamin B12 (Cobalamin)
Functions
Requirements
Deficiency
Toxicity
Food Sources and Stability
Vitamin B5 (Pantothenic Acid)
Functions
Requirements
Deficiency
Toxicity
Food Sources and Stability
Vitamin B7 (Biotin)
Functions
Requirements
Deficiency
Toxicity
Food Sources and Stability
Choline
Functions
Requirements
Deficiency
Toxicity
Food Sources and Stability

SECTION 3 PLANT NUTRIENTS AND DIETARY SUPPLEMENTATION
Phytochemicals
Function
Recommended Intake
Food Sources
Nutrient Supplementation
Recommendations for Nutrient Supplementation
Supplementation Principles
Functional Foods

8 Minerals
Nature of Minerals in Human Nutrition
Definition
Functions of Minerals
Mineral Metabolism

SECTION 1 MAJOR MINERALS
Calcium
Functions
Requirements
Deficiency
Toxicity
Food Sources
Phosphorus
Functions
Requirements
Deficiency
Toxicity
Food Sources
Sodium
Functions
Requirements
Deficiency
Toxicity
Food Sources
Potassium
Functions
Requirements
Deficiency
Toxicity
Food Sources
Chloride
Functions
Requirements
Deficiency
Toxicity
Food Sources
Magnesium
Functions
Requirements
Deficiency
Toxicity
Food Sources
Sulfur
Functions
Requirements
Deficiency
Toxicity
Food Sources

SECTION 2 TRACE MINERALS
Iron
Functions
Requirements
Deficiency
Toxicity
Food Sources
Iodine
Functions
Requirements
Deficiency
Toxicity
Food Sources
Zinc
Functions
Requirements
Deficiency
Toxicity
Food Sources
Selenium
Functions
Requirements
Deficiency
Toxicity
Food Sources
Other Essential Trace Minerals
Fluoride
Copper
Manganese
Molybdenum
Chromium
Additional Trace Minerals

SECTION 3 MINERAL SUPPLEMENTATION
Life Cycle Needs
Pregnancy and Lactation
Adolescence
Adulthood
Clinical Needs

9 Water and Electrolyte Balance
Water The Fundamental Nutrient
Functions
Requirements
Dehydration
Water Intoxication
Water Balance
The Solvent
Solute Particles
Separating Membranes
Forces Moving Water and Solutes Across Membranes
Capillary Fluid Shift Mechanism
Organ System Circulation
Hormonal Controls
Acid-Base Balance
Acids and Bases
Buffer Systems
Alkalosis and Acidosis

PART 2 NUTRITION THROUGHOUT THE LIFE CYCLE
10 Nutrition During Pregnancy and Lactation
Nutritional Needs During Pregnancy
Energy Needs
Macronutrients
Key Micronutrients
Gestational Weight Gain
Meal Planning and Lifestyle Considerations
General Concerns
Common Gastrointestinal Discomforts
High-Risk Pregnancies
Pregnancy Complications
Lactation
Trends
The Baby-Friendly Hospital Initiative
Physiologic Process of Lactation
Nutrition and Lifestyle Needs
Long-Term Impacts of Feeding Methods
Additional Resources

11 Nutrition During Infancy Childhood and Adolescence
Growth and Development
Life Cycle Growth Pattern
Measuring Childhood Growth
Nutrition Requirements for Growth
Nutrition Requirements During Infancy
Infant Classifications
Considerations Regarding Feeding Premature Infants
What How and When to Feed the Mature Infant
Nutrition Requirements During Childhood
Toddlers (1 to 3 Years Old)
Preschool-Aged Children (3 to 5 Years Old)
School-Aged Children (5 to 12 Years Old)
Nutrition Problems During Childhood
Nutrition Requirements During Adolescence (12 to 18 Years Old)
Physical Growth
Eating Patterns
Disordered Eating

12 Nutrition for Adults The Early Middle and Later Years
Adulthood Growth and Development
Coming of Age in America
Shaping Influences on Adult Growth and Development
The Aging Process and Nutrition Needs
Physiologic Changes
Nutrition Requirements
Clinical Needs of the Older Adult
Health Promotion and Disease Prevention
Chronic Diseases of Aging
Community Resources
Government Programs for Older Americans
Professional Organizations and Resources
Alternative Living Arrangements
Congregate Care Arrangements
Continuing Care Retirement Communities
Assisted Living Facilities
Nursing Homes

PART 3 COMMUNITY NUTRITION AND HEALTH CARE
13 Community Food Supply and Health
Food Safety and Health Promotion
U S Food and Drug Administration
Food Labels
Food Technology
Agricultural Pesticides
Food Additives
Foodborne Illness
Prevalence
Food Safety
Food Contamination
Food Needs and Costs
Hunger and Malnutrition
Food Assistance Programs
Food Buying and Handling Practices

14 Weight Management
Body Weight Spectrum
Body Weight Versus Body Fat
Body Composition
Estimates of Ideal Weight Ranges
Obesity and Health
Causes of Obesity
Individual Differences and Intense Weight Reduction Practices
A Sound Weight Management Program
Essential Characteristics
Behavior Modification
Dietary Modification
Food Misinformation and Fads
Food Fads
What Is the Answer
Underweight
General Causes and Treatment
Disordered Eating

15 Nutrition and Physical Fitness
Physical Activity Recommendations and Benefits
Guidelines and Recommendations
Health Benefits
Types of Physical Activity
Meeting Personal Needs
Dietary Needs During Exercise
Muscle Action and Fuel
General Training Diet
Athletic Performance
Carbohydrate Loading
Pregame Meal
Nutrition During Exercise
Nutrition After Exercise Recovery
Hydration Before During and After Exercise
Ergogenic Aids and Misinformation

PART 4 CLINICAL NUTRITION
16 Nutrition Support
Nutrition Care Framework
Setting and Focus of Care
Health Care Team
Phases of the Care Process
Nutrition Assessment
Nutrition Diagnosis
Nutrition Intervention
Nutrition Monitoring and Evaluation
Diet-Drug Interactions
Drug-Food Interactions
Drug-Nutrient Interactions
Drug-Herb Interactions

17 Gastrointestinal and Accessory Organ Problems
Upper Gastrointestinal Tract
Mouth
Esophagus
Stomach and Duodenum Peptic Ulcer Disease
Lower Gastrointestinal Tract
Disorders of the Small Intestine
Disorders of the Large Intestine
Food Intolerances and Allergies
Food Intolerances
Food Allergies
Celiac Disease
Gastrointestinal Accessory Organs
Liver Disease
Gallbladder Disease
Pancreatitis

18 Coronary Heart Disease and Hypertension
Coronary Heart Disease
Atherosclerosis
Acute Cardiovascular Disease
Heart Failure
Hypertension
Incidence and Nature
High Blood Pressure Levels
Medical Nutrition Therapy for Hypertension
Additional Lifestyle Modifications
Education and Prevention
Nutrition Education
Principles of Education

19 Diabetes Mellitus
The Nature of Diabetes
Defining Factors
Classification of Diabetes Mellitus and Glucose Intolerance
Symptoms of Diabetes
The Metabolic Pattern of Diabetes
Energy Supply and Control of Blood Glucose
Abnormal Metabolism in Diabetes With Hyperglycemia
Long-Term Complications
General Management of Diabetes
Early Detection and Monitoring
Goals of Care
Medical Nutrition Therapy for Diabetes
Eating Patterns and Nutrients
Coordinating Nutrient Intake With Medications and Physical Activity

20 Kidney Disease
Structure and Function of the Kidney
Structure
Function
Disease Processes and Dietary Considerations
General Causes of Kidney Disease
Medical Nutrition Therapy in Kidney Disease
Nephron Diseases
Acute Glomerulonephritis or Nephritic Syndrome
Nephrotic Syndrome
Kidney Failure
Acute Kidney Injury
Chronic Kidney Disease
End-Stage Renal Disease
Kidney Stone Disease
Disease Process
Medical Nutrition Therapy for Nephrolithiasis

21 Surgery and Nutrition Support
Nutrition Needs of General Surgery Patients
Preoperative Nutrition Care Nutrient Reserves
Postoperative Nutrition Care Nutrient Needs for Healing
General Dietary Management
Initial Intravenous Fluid and Electrolytes
Methods of Nutrition Support
Special Nutrition Needs After Gastrointestinal Surgery
Mouth Throat and Neck Surgery
Gastric Surgery
Bariatric Surgery
Gallbladder Surgery
Intestinal Surgery
Rectal Surgery
Special Nutrition Needs for Patients With Burns
Type and Extent of Burns
Postburn Metabolic Phases
Medical Nutrition Therapy for Patients With Major Burns

22 Nutrition Support in Cancer and HIV
SECTION 1 CANCER
Cancer Progression
Cancer Cell Development
The Body’s Defense System
Nutrition Complications of Cancer Treatment
Surgery
Radiation
Chemotherapy
Drug-Nutrient Interactions
Medical Nutrition Therapy in the Patient With Cancer
Nutrition-Related Complications of Cancer
Nutrition Care Plan
Cancer Prevention
Guidelines for Cancer Prevention
Diets and Supplements

SECTION 2 HUMAN IMMUNODEFICIENCY VIRUS
Progression of Human Immunodeficiency Virus
Evolution of Human Immunodeficiency Virus
Host-Dependent Replication
Transmission and Stages of Disease Progression
Medical Management of Patients With Human Immunodeficiency Virus
Initial Evaluation and Goals
Drug Therapy
Vaccine Development
Medical Nutrition Therapy in the Patient With Human Immunodeficiency Virus
Nutrition-Related Complications of Human Immunodeficiency Virus
Nutrition Care Plan
Nutrition Counseling Education and Supportive Care

References
Further Reading and Resources
Glossary
Appendix A Answers to Chapter Review Questions
Appendix B Dietary Reference Intakes
Appendix C Average Sodium and Potassium Content of Foods 100 g Edible Portion

ISBN: 9780443123641

Page Count: 592

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