Krause's Food, Nutrition, and Diet Therapy is a classic textbook in the field of nutrition and diet therapy, recognizing the increasing importance of nutrition in achieving and maintaining optimal health and fitness and as a component of complete and effective healthcare. Originated by Marie Krause Mendelson in 1952, this text has become a universally recognized and authoritative text for nutrition and diet therapy students and practicing registered dietitians. As always, with its extensive appendices, tables, illustrations, figures, and clinical insight boxes providing practical hands-on procedures and clinical tools, it continues to be the textbook that can accompany the graduating student into clinical practice as a valuable reference source. As with previous editions, all material has been updated to reflect the most current information available, and a new chapter titled 'Nutrition and Genetics' has been added. The text is edited by two leading experts in the field of nutrition and written by close to 50 contributors, all experts in their specialty fields. Forty-five chapters, divided into five units, provide a wealth of information on nutrition basics, nutrition through the life cycle, nutrition care, nutrition for health and fitness, and medical nutrition therapy.