Krause's Food and the Nutrition Care Process
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Krause's Food and the Nutrition Care Process Details
For more than 80 years the Krause nutrition textbook has been used in colleges to teach nutrition and diet therapy. The first edition was published in 1952! The title has changed during the past 60 years, as have the editors and authors, but the 13th edition of Krause's Food and the Nutrition Care Process remains the comprehensive textbook for the beginner as well as a treasured resource for the competent dietetic practitioner. Kathleen Mahan remains the key editor, along with Sylvia Escott-Stump, 2011-2012 President of the American Dietetic Association, and this edition adds a new editor, Janice Raymond.
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http://www.krausenutrition.com
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