Krause's Food, Nutrition & Diet Therapy, 13th Edition
2012 | 1,176 pp., 375 illus.
ISBN: 978-1-4377-2233-8

L. Kathleen Mahan, MS, RD, CDE
Sylvia Escott-Stump, MA, RD, LDN
Janice L. Raymond, MS, RD, CD

The most trusted nutrition text for more than 50 years, Krause’s Food & the Nutrition Care Process delivers comprehensive and up-to-date information from respected authorities and practitioners in the field. The 13th edition combines the latest recommendations of the Dietary Guidelines for Americans 2010, new and expanded chapters, new pedagogical elements, and a variety of tables, boxes, and pathophysiology algorithms, providing everything that students and practitioners need to offer the best nutrition care.

  Key Features  ::  What's New  ::  Contents  ::  Course Resources  ::  Purchase a Copy

Key Features
  • Clear, logical organization guides students through each step of complete nutritional care from assessment to therapy.
  • UNIQUE! Pathophysiology algorithms illustrate pathophysiology and signs of disease and present appropriate medical and nutrition management to help students understand the illness process.
  • New Directions boxes point students toward additional research on emerging areas in nutrition therapy.
  • Focus On boxes provide additional detail on key chapter concepts.
  • Clinical Insight boxes broaden students’ understanding of nutrition therapy in practice.
  • Clinical Scenarioswith detailed Sample Nutrition Diagnosis statements promote critical thinking on interventions, assessment, and monitoring, and help students evaluate outcomes.
  • Key terms listed at the beginning of each chapter and bolded within the text familiarize students with important nutrition terminology.
  • Educator support tools on a companion Evolve website simplify your course preparation and lesson planning.

What's New
  • Reorganized table of contents reinforces the Nutrition Care Process structure endorsed by the American Dietetic Association (ADA).
  • New recommendations reflect a comprehensive approach to diet and nutrition that incorporates the Dietary Guidelines for Americans 2010, the MyPyramid food guide, and the Eating Well with Canada’s Food Guide recommendations.
  • MNT for Thyroid Disorders chapter details important nutrition considerations for managing thyroid disorders.
  • New calcium and vitamin D Dietary Recommended Intakes (DRIs) help students learn to effectively monitor nutrient intake.
  • Expanded Nutrition in Aging chapter includes assessment and nutritional care guidelines for the growing elderly patient population.
  • Growth grids for children help students monitor patient nutrition during infancy and early childhood.
  • Extensively revised MNT for Food Allergies chapter highlights the importance of food allergy management in clinical nutrition therapy.
  • Updated appendices strengthen students’ assessment capabilities with the latest laboratory findings and normal values.


Part 1: Nutrition Assessment

  1. Intake: Digestion, Absorption, Transport and Excretion of Nutrients
  2. Intake: Energy
  3. Intake: Nutrients and Their Metabolism
  4. Intake: Analysis of the Diet
  5. Clinical: Nutritional Genomics
  6. Clinical: Biochemical Assessment
  7. Clinical: Water, Electrolytes, and Acid-Base Balance
  8. Clinical: Food-Drug Interactions
  9. Clinical: Inflammation, Physical and Functional Assessment
  10. Behavioral-Environmental: The Individual in the Community

Part 2: Nutrition Diagnosis and Intervention

  1. Overview of Nutrition Diagnosis and Intervention
  2. Food-Nutrient Delivery: Planning the Diet
  3. Food-Nutrient Delivery: Bioactive Substances and Integrative Care
  4. Food-Nutrient Delivery: Nutrition Support Methods
  5. Education and Counseling: Behavioral Change

Part 3: Nutrition In The Life Cycle

  1. Nutrition in Pregnancy and Lactation
  2. Nutrition in Infancy
  3. Nutrition in Childhood
  4. Nutrition in Adolescence
  5. Nutrition in the Adult Years
  6. Nutrition in Aging

Part 4: Nutrition for Health And Fitness

  1. Nutrition for Weight Management  
  2. Nutrition in Eating Disorders  
  3. Nutrition for Exercise and Sports Performance
  4. Nutrition and Bone Health  
  5. Nutrition for Oral and Dental Health

Part 5: Medical Nutrition Therapy

  1. MNT for Food Allergies and Intolerance
  2. MNT for Upper Gastrointestinal Tract Disorders
  3. MNT for Lower Gastrointestinal Tract Disorders
  4. MNT for Hepatobiliary and Pancreatic Disorders
  5. MNT for Diabetes Mellitus and Other Endocrine Disorders
  6. MNT for Thyroid Disorders
  7. MNT for Anemias
  8. MNT for Cardiovascular Disorders and Heart Failure
  9. MNT for Pulmonary Disease
  10. MNT for Renal Disease
  11. MNT for Cancer Prevention, Treatment, and Recovery
  12. MNT for Human Immunodeficiency Virus (HIV) Disease
  13. MNT for Metabolic Stress: Sepsis, Trauma, Burns, and Surgery
  14. MNT for Rheumatic Disorders
  15. MNT for Neurologic Disorders  
  16. MNT for Psychiatric Disorders and Addiction

Part 6: Pediactric Specialties

  1. MNT for Neonatal Nutrition Support and Low-Birth-Weight Infant
  2. MNT for Genetic Metabolic Disorders  
  3. MNT for Developmental Disorders



General information

  1. General Abbreviations
  2. Unit Abbreviations
  3. Milliequivalents and Milligrams of Electrolytes
  4. Equivalents, Conversions, and Portion (Scoop) Sizes

Nutrition Care Process

  1. Focus on Nutrition Care Process: Nutrition Assessment
  2. Focus on Nutrition Care Process: Nutrition Diagnosis
  3. Focus on Nutrition Care Process: Nutrition Intervention
  4. Focus on Nutrition Care Process: Nutrition Monitoring and Evaluation

Physical Assessment

  1. Birth to 36 Months: Boys Length-for-Age and Weight-for-Age Percentiles
  2. Birth to 36 Months: Boys Head Circumference-for-Age and Weight-for-Length Percentiles
  3. 2 to 20 Years: Boys Stature-for-Age and Weight-for-Age Percentiles
  4. Body Mass Index-for-Age Percentiles: Boys, 2 to 20 Years
  5. Birth to 36 Months: Girls Length-for-Age and Weight-for-Age Percentiles
  6. Birth to 36 Months: Girls Head Circumference-for-Age and Weight-for-Length Percentiles
  7. 2 to 20 Years: Girls Stature-for-Age and Weight-for-Age Percentiles
  8. Body Mass Index-for-Age Percentiles: Girls, 2 to 20 Years
  9. Tanner Stages of Adolescent Development for Females
  10. Tanner Stages of Adolescent Development for Males
  11. Direct Methods for Measuring Height and Weight
  12. Indirect Methods for Measuring Height
  13. Determination of Frame Size
  14. Adjustment of Desirable Body Weight for Amputees
  15. Body Mass Index (BMI) Table
  16. Percentage of Body Fat Based on Four Skinfold Measurements
  17. Arm Anthropometry for Children
  18. Arm Anthropometry for Adults
  19. Recommendations for Clinical Application of Bioelectrical Impedance Analysis (BIA)
  20. Physical Activity and Calories Expended per Hour
  21. Nutrition-Focused Physical Assessment

Laboratory Tests and Medications

  1. Laboratory Values for Nutritional Assessment and Monitoring
  2. Nutritional Implications of Selected Drugs

Nutrition Intervention
Nutrient Delivery: Enteral Formulary

  1. System ABCD Enteral Formulary Nutrition Information for Enteral Formulas and Oral Supplements
    Nutrition Education and Counseling
  2. DASH Diet
  3. Exchange Lists for Meal Planning
  4. National Dysphagia Diets
  5. Renal Diet for Dialysis
  6. Sodium-Restricted Diets

Nutritional Facts*

  1. Nutritional Facts on Alcoholic Beverages
  2. Nutritional Facts on Caffeine-Containing Products
  3. Nutritional Facts on Essential (Omega) Fatty Acids
  4. Nutritional Facts on a High-Fiber Diet
  5. Nutritional Facts on Fluid and Hydration
  6. Glycemic Index (GI) and Glycemic Load (GL) of Selected Foods
  7. Nutritional Facts on a High-Protein Diet
  8. Nutritional Facts on Vegetarian Eating


  1. Nutritional Facts on Folic Acid, Vitamin B6, and Vitamin B12
  2. Nutritional Facts on Vitamin A and Caretenoids
  3. Nutritional Facts on Vitamin C
  4. Nutritional Facts on Vitamin E
  5. Nutritional Facts on Vitamin K


  1. Nutritional Facts on Calcium and Vitamin D
  2. Nutritional Facts on Chromium
  3. Nutritional Facts on Iodine
  4. Nutritional Facts on Iron
  5. Nutritional Facts on Magnesium
  6. Nutritional Facts on Potassium
  7. Nutritional Facts on Selenium
  8. Nutritional Facts on Zinc

Contents may vary upon publication.

Course Resources

Student Resources on Evolve

  • More than 1,000 self-assessment questions

Educator Resources on Evolve

  • More than 900 PowerPoint® lecture slides
  • Image collection with approximately 200 images
  • Audience response system questions
  • Test bank with more than 900 multiple choice questions
  • Approximately 50 3-D animations
  • Nutrition Care Process Tools, including 40 Assessment/Monitoring Tools and Intervention Tools