Williams' Essentials of Nutrition and Diet Therapy by
Call Number: RM216.S358 2019 - Barrie
Publication Date: 2018-09-25
Information on the latest nutrition and diet therapies for treating common diseases. Provides a solid foundation in the fundamental knowledge and skills you need to provide effective patient care. It addresses nutrition across the lifespan. Strong community focus is threaded throughout with robust coverage of health promotion, cultural competence, patient safety, lifespan, and public health issues.
Nutrition and Diagnosis-Related Care by
Call Number: RM217.2.E83 2015 - Barrie
Publication Date: 2015-01-31
Provides "need to know," condition-specific, evidence-based medical nutrition therapy information for more than 360 diseases and disorders in a unique monograph-style format that makes information easy to find.
Nutrition and Diet Therapy by
Call Number: RM217 .L88 2011 - Barrie
Publication Date: 2010-07-20
Developed jointly by a nurse and a dietitian, provides a strong foundation in the science of nutrition and a clear understanding of how to apply that knowledge in practice.
Nutrition Essentials and Diet Therapy by
Call Number: RM216.P67 2010 - Barrie
Publication Date: 2009-09-22
This book focuses on what is most important for the health care provider to know about the nutrition basics and the application on nutrition knowledge. Coverage includes the latest developments in nutrition fundamentals, nutrition across the life span, nutritional management of chronic and acute illnesses, the latest DRI's, and expanded coverage of vitamins, minerals, phytochemicals and herbal remedies.
Canada's food guide
Information on food choices, eating habits and recipes based on Canada's food guide.
Dietary Reference Intakes
Dietary Reference Intakes (DRIs) used for assessing and planning diets, based on the amount of vitamins, minerals and other substances needed to prevent deficiencies and lower risk of chronic disease. These are used by professionals working in the field of nutrition and health.
Foundations of Menu Planning by
Call Number: TX911.3 .M45 T73 2018 - Owen Sound
Publication Date: 2017-01-04
Guides readers through the menu planning process in the same order in which a professional menu planner conducts the process. Menus are marketing mechanisms, cost control tools, and critical communication devices for successful food service operations.
Technology and Sustainability
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