Nutrition & Diet Therapy

by Townsend,Carolyn E.

• ISBN13: 9780766802964
• ISBN10: 0766802965
• Edition: CD
• Format: Paperback
• Copyright: 1999-04-27
• Publisher: Cengage Learning

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