Nutrition Research: Concepts and Applications
Publisher: Jones & Bartlett Learning
Editors: Karen Eich Drummond, EdD, RD, LDN, FAND; Alison Murphy-Reyes, MS, RD
Paperback (8” x 10” x 1”), bound: 502 pages, illustrated with figures and tables
Nutrition Research: Concepts & Applications is a solid reference to assist in teaching research design, grant-writing, improving skills in literature searches, understanding and interpreting published research, and in developing the knowledge and skills to propose and participate in clinical nutrition research. It covers primary research as well as systematic reviews and clinical guidelines that support evidence-based nutrition practice.
Education aids that reinforce concepts include: “Learning Outcomes” for each chapter; “Tips and Application” points; end-of-chapter “Review Questions”; and, “Critical Thinking Questions.”
Every print copy purchase includes free online access to the Navigate Companion Website where the reader will find video lectures, fill-in-the-blank chapter summaries, web links, flashcards, and an interactive glossary.
Includes two full-length studies at the end of the text to exemplify real-life studies.
Why ASPEN’s Publication Review Committee recommends this book:
ASPEN members are using this comprehensive textbook in their classrooms because of its unique focus on nutrition research, it is easy to read, and it includes interesting highlights in each chapter, such as interviews of nutrition researchers and nutrition research scenarios. It contains understandable descriptions of research designs, basic statistical principles, and ethical considerations. The coverage is adequate for explaining qualitative and quantitative research, survey development and conducting database searches for scientific literature. The authors also delve into developing abstracts, posters, and manuscripts for publication, grant-writing for nutrition research, and how evidence-based practice guidelines are developed.
It is appropriate to support Research Methods lectures and courses offered at both the undergraduate and graduate level. The book also points the educator and reader to various supplemental resources and tools.
Table of Contents
About the Editors
Karen Eich Drummond, EdD, RD, LDN, FAND - Lecturer, Gwynedd Mercy University, (Gwynedd Valley, PA) Dr. Drummond has authored or co-authored more than 20 books including college textbooks, professional reference books, and trade books and is a freelance writer for clients such as the National Restaurant Association Educational Foundation. She is an expert consultant on nutrition in restaurants, elderly feeding programs, continuing care retirement communities, nursing homes, schools, and in nutrition-related business and industry.
Alison Murphy-Reyes, MS, RDN - Internship Director, Sodexo Health Care Services. Ms. Murphy-Reyes earned her undergraduate degree in Food, Nutrition, and Wellness Studies at the University of Rhode Island (Kingston, RI) and has an MS in Health Education and Nutrition Marketing at Saint Joseph's University (Philadelphia, PA).