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Bibliographic Record Display

• Title:The dietitian's guide to vegetarian diets : issues and applications / Reed Mangels, Virginia Messina, Mark Messina.
  
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• Author/Creator:Mangels, Reed.
  
• Other Contributors/Collections:Messina, Virginia.
  Messina, Mark.
  
• Published/Created:Sudbury, MA : Jones & Bartlett Learning, ©2011.
  

• Holdings

  Holdings Record Display

  • Location:WOODWARD LIBRARY stacksWhere is this?
    
  • Call Number: WB430 .M277 2011
    
  • Number of Items:1
    
  • Status:Available
    

   
• Library of Congress Subjects:Vegetarianism.
  Diet.
  
• Medical Subjects: Diet, Vegetarian.
  
• Edition:3rd ed.
  
• Description:xi, 596 pages : ill ; 23 cm.
  
• Summary:The Dietitian's Guide to Vegetarian Diets, Third Edition highlights trends and research on vegetarian diets and translates the information into practical ideas to assist dietitians and other healthcare professionals in aiding their clients. Evidence-based and thoroughly referenced, this text addresses diets throughout the life cycle with chapters devoted to pregnancy and lactation, infants, children, adolescents, and the elderly, and highlights the benefits of using vegetarian diets in the treatment of hyperlipidemia, hypertension, type 2 diabetes, and obesity.
  Full of vital information on vegetarian nutritional needs and healthier, more satisfying diets, the Third 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 nutriation. --Book Jacket.
  
• Notes:Includes bibliographical references and index.
  
• ISBN:9780763779764 (pbk.)
  0763779768 (pbk.)
  
• Contents:Demographics and definitions
  Health consequences of vegetarian diets
  Protein
  Fats
  Calcium
  Minerals
  Vitamins
  Phytochemicals
  Soyfoods
  Food guides for vegetarians
  Pregnancy and lactation
  Vegetarian diets in infancy
  Preschool and school-age children
  Vegetarian diets for adolescents
  Vegetarian diets for older people
  Carbohydrates, fat, and chronic disease
  Vegetarian food preparation.