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Nutrition and Diet Therapy,9780827357457
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Nutrition and Diet Therapy

by ;
Edition:
6th
ISBN13:

9780827357457

ISBN10:
0827357451
Format:
Paperback
Pub. Date:
2/15/1994
Publisher(s):
Thomson Delmar Learning
List Price: $92.33
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Summary

The sixth edition of this standard serves as a superior introduction to and review of the fundamentals of nutrition and diet therapy. It begins with a through sound nutritional habits, continues with an analysis of diet therapy theories and practices, and concludes with a look at food preparation and consumer concerns and trends.

Table of Contents

Prefacep. xiii
Acknowledgmentsp. xv
Fundamentals of Nutritionp. 1
The Relationship of Food and Healthp. 3
Nutrients and Their Functionsp. 4
Characteristics of Good Nutritionp. 5
Malnutritionp. 6
Individuals at Risk From Poor Nutritional Intakep. 7
Cumulative Effects of Nutritionp. 7
Nutrition Assessmentp. 8
Considerations for the Health Care Professionalp. 10
Summaryp. 11
Planning a Healthy Dietp. 18
A Balanced Dietp. 19
Dietary Guidelines for Americansp. 19
Food Guide Pyramidp. 21
Food Labelingp. 26
Food Customsp. 28
Food Patterns Based on Culturep. 29
Food Patters Based on Religion or Philosophyp. 35
Other Food Patternsp. 37
Considerations for the Health Care Professionalp. 37
Summaryp. 38
Digestion, Absorption, and Metabolismp. 45
Digestionp. 46
Absorptionp. 50
Metabolismp. 51
Energyp. 52
Considerations for the Health Care Professionalp. 54
Summaryp. 55
Carbohydratesp. 61
Functionsp. 62
Food Sourcesp. 63
Classificationp. 64
Digestion and Absorptionp. 68
Metabolism and Eliminationp. 71
Dietary Requirementsp. 71
Considerations for the Health Care Professionalp. 72
Summaryp. 72
Lipids, or Fatsp. 78
Functionsp. 79
Food Sourcesp. 79
Classificationp. 80
Cholesterolp. 82
Digestion and Absorptionp. 84
Metabolism and Eliminationp. 85
Fats and the Consumerp. 85
Dietary Requirementsp. 86
Considerations for the Health Care Professionalp. 87
Summaryp. 87
Proteinsp. 93
Compositionp. 94
Classificationp. 94
Food Sourcesp. 95
Functionsp. 96
Digestion and Absorptionp. 96
Metabolism and Eliminationp. 97
Dietary Requirementsp. 97
Considerations for the Health Care Professionalp. 102
Summaryp. 102
Vitaminsp. 108
Human Requirementsp. 109
Classificationp. 111
Fat-Soluble Vitaminsp. 111
Water-Soluble Vitaminsp. 117
Supplementsp. 123
Considerations for the Health Care Professionalp. 124
Summaryp. 125
Mineralsp. 134
Classificationp. 135
Toxicityp. 139
Major Mineralsp. 140
Trace Mineralsp. 147
Considerations for the Health Care Professionalp. 152
Summaryp. 152
Waterp. 158
Functions of Body Waterp. 158
Fluid and Electrolyte Balancep. 160
Acid-Base Balancep. 163
Considerations for the Health Care Professionalp. 164
Summaryp. 165
Maintenance of Health Through Good Nutritionp. 169
Food-Related Illnesses and Allergiesp. 171
Illnesses Caused by Pathogensp. 171
Miscellaneous Food Poisoningsp. 180
Food Allergiesp. 180
Considerations for the Health Care Professionalp. 182
Summaryp. 182
Diet During Pregnancy and Lactationp. 188
The Importance of Good Nutrition During Pregnancyp. 188
Weight Gain During Pregnancyp. 189
Prepregnancy Nutritional Needsp. 189
Nutritional Needs During Pregnancyp. 190
Fulfillment of Nutritional Needs During Pregnancyp. 192
Concerns During Pregnancyp. 192
Diet for the Pregnant Woman with Diabetesp. 196
Pregnancy During Adolescencep. 196
Lactationp. 197
Considerations for the Health Care Professionalp. 198
Summaryp. 199
Diet During Infancyp. 205
Nutritional Requirements of the Infantp. 206
Breastfeedingp. 208
Bottle Feedingp. 209
Supplementary Foodsp. 210
Special Nutritional Needsp. 213
Metabolic Disordersp. 213
Women, Infants, and Children (WIC)p. 218
Considerations for the Health Care Professionalp. 219
Summaryp. 219
Diet During Childhood and Adolescencep. 224
Children Aged One to Twelvep. 224
Adolescencep. 228
Adolescent Problems Related to Nutritionp. 229
Considerations for the Health Care Professionalp. 236
Summaryp. 237
Diet During Young and Middle Adulthoodp. 242
Nutrient Requirementsp. 243
kcal Requirementsp. 243
Nutrition-Related Concernsp. 244
Weight Controlp. 244
Considerations for the Health Care Professionalp. 246
Summaryp. 246
Diet During Late Adulthoodp. 251
The Effects of Agingp. 251
Nutritional Requirements of Senior Citizensp. 253
Food Habits of Senior Citizensp. 254
Food Fads and the Elderlyp. 254
Nutrition and Chronic Diseases Common to Senior Citizensp. 255
Appropriate Diets for Senior Citizensp. 257
Considerations for the Health Care Professionalp. 257
Summaryp. 258
Diet Therapyp. 265
Diet and Weight Controlp. 267
Overweight and Obesityp. 270
Dietary Treatment of Overweight and Obesityp. 271
Underweightp. 278
Considerations for the Health Care Professionalp. 280
Summaryp. 281
Diet and Diabetes Mellitusp. 288
Symptoms of Diabetes Mellitusp. 289
Etiologyp. 290
Classificationp. 290
Treatment of Diabetes Mellitusp. 291
Nutritional Management of Diabetes Mellitusp. 292
Miscellaneous Concerns of the Diabetic Patientp. 302
Considerations for the Health Care Professionalp. 305
Summaryp. 305
Diet and Cardiovascular Diseasep. 312
Atherosclerosisp. 313
Medical Nutritional Therapy for Hyperlipidemiap. 314
Myocardial Infarctionp. 317
Congestive Heart Failurep. 317
Hypertensionp. 318
Dietary Treatment for Hypertensionp. 319
Considerations for the Health Care Professionalp. 322
Summaryp. 322
Diet and Renal Diseasep. 329
Types of Renal Disordersp. 331
Nutritional Treatment of Renal Disordersp. 332
Considerations for the Health Care Professionalp. 337
Summaryp. 337
Diet and Gastrointestinal Problemsp. 343
Disorders of the Primary Organsp. 344
Residue-Controlled Dietsp. 346
Disorders of the Accessory Organsp. 353
Considerations for the Health Care Professionalp. 355
Summaryp. 356
Diet and Cancerp. 361
The Nature of Cancerp. 361
The Causes of Cancerp. 362
Relationships of Food and Cancerp. 362
The Effects of Cancerp. 363
The Treatment of Cancerp. 363
Nutritional Care of the Cancer Patientp. 364
Considerations for the Health Care Professionalp. 365
Summaryp. 366
Diet and Surgery, Enteral and Parenteral Nutrition, Burns, Infections, and AIDSp. 370
Nutritional Care of Surgery Patientsp. 371
Tube Feedingp. 373
Parenteral Nutritionp. 376
Medical Nutrition Therapy for Burn Patientsp. 376
Medical Nutrition Therapy During Fevers and Infectionsp. 377
Nutrition and the AIDS Patientp. 377
Considerations for the Health Care Professionalp. 381
Summaryp. 381
Nutritional Care of Patientsp. 386
Hospitalized Patientsp. 386
Feeding the Patientp. 387
Long-Term Care of the Elderlyp. 389
Considerations for the Health Care Professionalp. 390
Summaryp. 391
Appendixp. 397
Metropolitan Height and Weight Tablesp. 398
Drug-Nutrient Interactionsp. 399
English and Metric Units and Conversionsp. 400
Nutritive Value of the Edible Part of Foodp. 402
Glossaryp. 459
Bibliographyp. 471
Indexp. 475
Table of Contents provided by Syndetics. All Rights Reserved.


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