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Nutrition and Diet Therapy,9780766802964
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Nutrition and Diet Therapy

by
Edition:
7th
ISBN13:

9780766802964

ISBN10:
0766802965
Format:
Paperback
Pub. Date:
4/27/1999
Publisher(s):
Cengage Learning

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Summary

This text provides a comprehensive introduction to nutrition and diet therapy for health care workers. The text stresses the importance of good nutrition at all stages of life and includes information on the special needs of pregnant and lactating women, AIDS patients, and those requiting weight control. In addition, the text includes a section on diet therapy for medical and surgical patients. Questions throughout the text are written in NCLEX format to familiarize students with this important test.

Table of Contents

Preface xiii
Acknowledgments xv
Section 1 Fundamentals of Nutrition 1(168)
The Relationship of Food and Health
3(15)
Nutrients and Their Functions
4(1)
Characteristics of Good Nutrition
5(1)
Malnutrition
6(1)
Individuals at Risk From Poor Nutritional Intake
7(1)
Cumulative Effects of Nutrition
7(1)
Nutrition Assessment
8(2)
Considerations for the Health Care Professional
10(1)
Summary
11(7)
Planning a Healthy Diet
18(27)
A Balanced Diet
19(1)
Dietary Guidelines for Americans
19(2)
Food Guide Pyramid
21(5)
Food Labeling
26(2)
Food Customs
28(1)
Food Patterns Based on Culture
29(6)
Food Patterns Based on Religion or Philosophy
35(2)
Other Food Patterns
37(1)
Considerations for the Health Care Professional
37(1)
Summary
38(7)
Digestion, Absorption, and Metabolism
45(16)
Digestion
46(4)
Absorption
50(1)
Metabolism
51(1)
Energy
52(2)
Considerations for the Health Care Professional
54(1)
Summary
55(6)
Carbohydrates
61(17)
Functions
62(1)
Food Sources
63(1)
Classification
64(4)
Digestion and Absorption
68(3)
Metabolism and Elimination
71(1)
Dietary Requirements
71(1)
Considerations for the Health Care Professional
72(1)
Summary
72(6)
Lipids, or Fats
78(15)
Functions
79(1)
Food Sources
79(1)
Classification
80(2)
Cholesterol
82(2)
Digestion and Absorption
84(1)
Metabolism and Elimination
85(1)
Fats and the Consumer
85(1)
Dietary Requirements
86(1)
Considerations for the Health Care Professional
87(1)
Summary
87(6)
Proteins
93(15)
Composition
94(1)
Classification
94(1)
Food Sources
95(1)
Functions
96(1)
Digestion and Absorption
96(1)
Metabolism and Elimination
97(1)
Dietary Requirements
97(5)
Considerations for the Health Care Professional
102(1)
Summary
102(6)
Vitamins
108(26)
Human Requirements
109(2)
Classification
111(1)
Fat-Soluble Vitamins
111(6)
Water-Soluble Vitamins
117(6)
Supplements
123(1)
Considerations for the Health Care Professional
124(1)
Summary
125(9)
Minerals
134(24)
Classification
135(4)
Toxicity
139(1)
Major Minerals
140(7)
Trace Minerals
147(5)
Considerations for the Health Care Professional
152(1)
Summary
152(6)
Water
158(11)
Functions of Body Water
158(2)
Fluid and Electrolyte Balance
160(3)
Acid-Base Balance
163(1)
Considerations for the Health Care Professional
164(1)
Summary
165(4)
Section 2 Maintenance of Health Through Good Nutrition 169(96)
Food-Related Illnesses and Allergies
171(17)
Illnesses Caused by Pathogens
171(9)
Miscellaneous Food Poisonings
180(1)
Food Allergies
180(2)
Considerations for the Health Care Professional
182(1)
Summary
182(6)
Diet During Pregnancy and Lactation
188(17)
The Importance of Good Nutrition During Pregnancy
188(1)
Weight Gain During Pregnancy
189(1)
Prepregnancy Nutritional Needs
189(1)
Nutritional Needs During Pregnancy
190(2)
Fulfillment of Nutritional Needs During Pregnancy
192(1)
Concerns During Pregnancy
192(4)
Diet for the Pregnant Woman with Diabetes
196(1)
Pregnancy During Adolescence
196(1)
Lactation
197(1)
Considerations for the Health Care Professional
198(1)
Summary
199(6)
Diet During Infancy
205(19)
Nutritional Requirements of the Infant
206(2)
Breastfeeding
208(1)
Bottle Feeding
209(1)
Supplementary Foods
210(3)
Special Nutritional Needs
213(1)
Metabolic Disorders
213(5)
Women, Infants, and Children (WIC)
218(1)
Considerations for the Health Care Professional
219(1)
Summary
219(5)
Diet During Childhood and Adolescence
224(18)
Children Aged One to Twelve
224(4)
Adolescence
228(1)
Adolescent Problems Related to Nutrition
229(7)
Considerations for the Health Care Professional
236(1)
Summary
237(5)
Diet During Young and Middle Adulthood
242(9)
Nutrient Requirements
243(1)
Kcal Requirements
243(1)
Nutrition-Related Concerns
244(1)
Weight Control
244(2)
Considerations for the Health Care Professional
246(1)
Summary
246(5)
Diet During Late Adulthood
251(14)
The Effects of Aging
251(2)
Nutritional Requirements of Senior Citizens
253(1)
Food Habits of Senior Citizens
254(1)
Food Fads and the Elderly
254(1)
Nutrition and Chronic Diseases Common to Senior Citizens
255(2)
Appropriate Diets for Senior Citizens
257(1)
Considerations for the Health Care Professional
257(1)
Summary
258(7)
Section 3 Diet Therapy 265(132)
Diet and Weight Control
267(21)
Overweight and Obesity
270(1)
Dietary Treatment of Overweight and Obesity
271(7)
Underweight
278(2)
Considerations for the Health Care Professional
280(1)
Summary
281(7)
Diet and Diabetes Mellitus
288(24)
Symptoms of Diabetes Mellitus
289(1)
Etiology
290(1)
Classification
290(1)
Treatment of Diabetes Mellitus
291(1)
Nutritional Management of Diabetes Mellitus
292(10)
Miscellaneous Concerns of the Diabetic Patient
302(3)
Considerations for the Health Care Professional
305(1)
Summary
305(7)
Diet and Cardiovascular Disease
312(17)
Atherosclerosis
313(1)
Medical Nutritional Therapy for Hyperlipidemia
314(3)
Myocardial Infarction
317(1)
Congestive Heart Failure
317(1)
Hypertension
318(1)
Dietary Treatment for Hypertension
319(3)
Considerations for the Health Care Professional
322(1)
Summary
322(7)
Diet and Renal Disease
329(14)
Types of Renal Disorders
331(1)
Nutritional Treatment of Renal Disorders
332(5)
Considerations for the Health Care Professional
337(1)
Summary
337(6)
Diet and Gastrointestinal Problems
343(18)
Disorders of the Primary Organs
344(2)
Residue-Controlled Diets
346(7)
Disorders of the Accessory Organs
353(2)
Considerations for the Health Care Professional
355(1)
Summary
356(5)
Diet and Cancer
361(9)
The Nature of Cancer
361(1)
The Causes of Cancer
362(1)
Relationships of Food and Cancer
362(1)
The Effects of Cancer
363(1)
The Treatment of Cancer
363(1)
Nutritional Care of the Cancer Patient
364(1)
Considerations for the Health Care Professional
365(1)
Summary
366(4)
Diet and Surgery, Enteral and Parenteral Nutrition, Burns, Infections, and AIDS
370(16)
Nutritional Care of Surgery Patients
371(2)
Tube Feeding
373(3)
Parenteral Nutrition
376(1)
Medical Nutrition Therapy for Burn Patients
376(1)
Medical Nutrition Therapy During Fevers and Infections
377(1)
Nutrition and the AIDS Patient
377(4)
Considerations for the Health Care Professional
381(1)
Summary
381(5)
Nutritional Care of Patients
386(11)
Hospitalized Patients
386(1)
Feeding the Patient
387(2)
Long-Term Care of the Elderly
389(1)
Considerations for the Health Care Professional
390(1)
Summary
391(6)
Appendix 397(62)
Table A-1 Metropolitan Height and Weight Tables
398(1)
Table A-2 Drug-Nutrient Interactions
399(1)
Table A-3 English and Metric Units and Conversions
400(2)
Table A-4 Nutritive Value of the Edible Part of Food
402(57)
Glossary 459(12)
Bibliography 471(4)
Index 475


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