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Nutrition and Diet Therapy,9780766835672
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Nutrition and Diet Therapy

by
Edition:
8th
ISBN13:

9780766835672

ISBN10:
0766835677
Format:
Paperback
Pub. Date:
5/16/2002
Publisher(s):
Cengage Learning
List Price: $153.95
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Summary

This introductory normal and clinical nutrition text is perfect for those seeking a broad, introduction to nutrition concepts presents nutrition at a basic, applied level, with little detailed physiology or biochemistry. NEW TO THE EDITION: In The News segments connect current events and headlines with nutrition & diet therapy concepts. Fully updated to the most recent dietary standards. Significant revisions to the management of diabetes to reflect new standards and treatments. On-line Companion available on-line for both students and instructors. Instructors may access teaching resources, as well as a library of additional cases for use in the classroom. Free CD-ROM at the back of the book that contains Flashcard software that reviews concepts on achapter-by-chapter basis. Web Activities in every chapter provide opportunities for students to explore nutrition concepts and resources on the Internet.

Table of Contents

Preface xi
Acknowledgments xv
SECTION 1 FUNDAMENTALS OF NUTRITION 1(180)
The Relationship of Food and Health
3(17)
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(3)
Considerations for the Health Care Professional
11(1)
Summary
12(8)
Planning a Healthy Diet
20(32)
Dietary Guidelines for Americans
21(5)
Food Guide Pyramid
26(6)
Food Labeling
32(2)
Food Customs
34(1)
Food Patterns Based on Culture
35(6)
Food Patterns Based on Religion or Philosophy
41(2)
Other Food Patterns
43(1)
Considerations for the Health Care Professional
44(1)
Summary
44(8)
Digestion, Absorption, and Metabolism
52(17)
Digestion
53(4)
Absorption
57(2)
Metabolism
59(1)
Energy
59(3)
Considerations for the Health Care Professional
62(1)
Summary
63(6)
Carbohydrates
69(18)
Functions
70(1)
Food Sources
71(1)
Classification
72(7)
Digestion and Absorption
79(1)
Metabolism and Elimination
79(1)
Dietary Requirements
80(1)
Considerations for the Health Care Professional
80(1)
Summary
81(6)
Lipids, or Fats
87(16)
Functions
88(1)
Food Sources
88(1)
Classification
89(2)
Cholesterol
91(2)
Digestion and Absorption
93(1)
Metabolism and Elimination
94(1)
Fats and the Consumer
94(1)
Dietary Requirements
95(1)
Considerations for the Health Care Professional
96(1)
Summary
97(6)
Proteins
103(15)
Composition
104(1)
Classification
104(1)
Food Sources
105(1)
Functions
106(1)
Digestion and Absorption
107(1)
Metabolism and Elimination
107(1)
Dietary Requirements
107(5)
Considerations for the Health Care Professional
112(1)
Summary
112(6)
Vitamins
118(26)
Human Requirements
119(2)
Classification
121(1)
Fat-Soluble Vitamins
121(5)
Water-Soluble Vitamins
126(6)
Supplements
132(2)
Considerations for the Health Care Professional
134(1)
Summary
134(10)
Minerals
144(25)
Classification
145(5)
Toxicity
150(1)
Major Minerals
150(7)
Trace Minerals
157(6)
Considerations for the Health Care Professional
163(1)
Summary
163(6)
Water
169(12)
Fluid and Electrolyte Balance
171(3)
Acid-Base Balance
174(1)
Considerations for the Health Care Professional
175(1)
Summary
176(5)
SECTION 2 MAINTENANCE OF HEALTH THROUGH GOOD NUTRITION 181(112)
Food-Related Illnesses and Allergies
183(19)
Bacteria that Cause Food borne Illness
184(5)
Other Substances that Cause Food Poisoning
189(1)
Prevention of Foodborne Illnesses
190(3)
Miscellaneous Food Poisonings
193(1)
Food Allergies
194(2)
Considerations for the Health Care Professional
196(1)
Summary
196(6)
Diet During Pregnancy and Lactation
202(19)
Weight Gain During Pregnancy
203(1)
Prepregnancy Nutritional Needs
204(1)
Nutritional Needs During Pregnancy
204(2)
Fulfillment of Nutritional Needs During Pregnancy
206(1)
Concerns During Pregnancy
206(4)
Diet for the Pregnant Woman with Diabetes
210(1)
Pregnancy During Adolescence
210(1)
Lactation
211(2)
Considerations for the Health Care Professional
213(1)
Summary
214(7)
Diet During Infancy
221(22)
Nutritional Requirements of the Infant
222(2)
Breastfeeding
224(1)
Bottle Feeding
225(2)
Supplementary Foods
227(3)
Special Nutritional Needs
230(1)
Metabolic Disorders
231(6)
Women, Infants, and Children (WIC)
237(1)
Considerations for the Health Care Professional
237(1)
Summary
238(5)
Diet During Childhood and Adolescence
243(23)
Children aged One to Twelve
244(8)
Adolescence
252(1)
Adolescent Problems Related to Nutrition
253(7)
Considerations for the Health Care Professional
260(1)
Summary
260(6)
Diet During Young and Middle Adulthood
266(10)
Nutrient Requirements
267(1)
kcal Requirements
268(1)
Nutrition-Related Concerns
268(1)
Weight Control
269(1)
Considerations for the Health Care Professional
270(1)
Summary
271(5)
Diet During Late Adulthood
276(17)
The Effects of Aging
277(1)
Nutritional Requirements of Senior Citizens
278(3)
Food Habits of Senior Citizens
281(1)
Food Fads and the Elderly
282(1)
Nutrition and Chronic Diseases Common to Senior Citizens
282(3)
Appropriate Diets for Senior Citizens
285(2)
Considerations for the Health Care Professional
287(1)
Summary
287(6)
SECTION 3 MEDICAL NUTRITION THERAPY 293(142)
Diet and Weight Control
295(22)
Over weight and Obesity
298(1)
Dietary Treatment of Overweight and Obesity
299(8)
Underweight
307(2)
Considerations for the Health Care Professional
309(1)
Summary
309(8)
Diet and Diabetes Mellitus
317(27)
Symptoms of Diabetes Mellitus
318(1)
Etiology
319(1)
Classification
319(2)
Treatment of Diabetes Mellitus
321(1)
Nutritional Management of Diabetes Mellitus
322(12)
Miscellaneous Concerns of the Diabetic Client
334(3)
Considerations for the Health Care Professional
337(1)
Summary
338(6)
Diet and Cardiovascular Disease
344(19)
Atherosclerosis
345(1)
Medical Nutritional Therapy for Hyperlipidemia
346(3)
Myocardial Infarction
349(1)
Congestive Heart Failure
350(1)
Hypertension
351(1)
Dietary Treatment for Hypertension
352(3)
Considerations for the Health Care Professional
355(1)
Summary
355(8)
Diet and Renal Disease
363(14)
Types of Renal Disorders
365(1)
Nutritional Treatment of Renal Disorders
366(5)
Considerations for the Health Care Professional
371(1)
Summary
371(6)
Diet and Gastrointestinal Problems
377(19)
Disorders of the Primary Organs
378(7)
Disorders of the Accessory Organs
385(3)
Residue-Controlled Diets
388(2)
Considerations for the Health Care Professional
390(1)
Summary
390(6)
Diet and Cancer
396(11)
The Causes of Cancer
397(1)
Classifications of Cancer
397(1)
Relationships of Food and Cancer
398(1)
The Effects of Cancer
399(1)
The Treatment of Cancer
400(1)
Nutritional Care of the Cancer Client
400(2)
Considerations for the Health Care Professional
402(1)
Summary
402(5)
Diet and Surgery, Enteral and Parenteral Nutrition, Burns, Infections, and AIDS
407(16)
Nutritional Care of Surgery Clients
408(2)
Tube Feeding
410(2)
Parenteral Nutrition
412(1)
Medical Nutrition Therapy for Burn Clients
413(1)
Medical Nutrition Therapy During Fevers and Infections
414(1)
Nutrition and the AIDS Client
414(3)
Considerations for the Health Care Professional
417(1)
Summary
418(5)
Nutritional Care of Clients
423(12)
Hospitalized Clients
423(1)
Feeding the Client
424(3)
Long-Term Care of the Elderly
427(1)
Considerations for the Health Care Professional
428(1)
Summary
428(7)
APPENDICES 435(94)
Appendix A
437(48)
Table A-1 Metropolitan Height and Weight Tables
437(1)
Appendix A-2 Drug/Food Interactions
438(4)
Table A-3 English and Metric Units and Conversions
442(2)
Table A-4 Nutritive Value of the Edible Part of Food
444(41)
Appendix B Nutritional Data Related to Healthy People 2010
485(44)
Bibliography 529(3)
Internet Sites 532(1)
Glossary 533(10)
Index 543


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