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Nutrition and Diet Therapy,9781418018269

Nutrition and Diet Therapy

by
Edition:
9th
ISBN13:

9781418018269

ISBN10:
1418018260
Format:
Paperback
Pub. Date:
7/25/2006
Publisher(s):
Cengage Learning
List Price: $216.95

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Summary

Learn all the essentials about nutrition and good health in this updated text! In our health-conscious society, the link between good nutrition and good health is seen everywhere, from magazine and newspaper headlines to television shows and web sites. This presents a challenge to nurses when working to help clients improve their nutrition and overall health. Nutrition & Diet Therapy, 9th Edition, is your ideal choice for an introduction to nutrition concepts and client care.

Table of Contents

Prefacep. xi
Acknowledgmentsp. xv
Reviewersp. xix
How to Use This Textp. xxii
How to Use StudyWAREp. xxiii
Fundamentals of Nutritionp. 1
The Relationship of Nutrition 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. 8
Nutrition Assessmentp. 9
Considerations for the Health Care Professionalp. 12
Summaryp. 13
Planning a Healthy Dietp. 18
Dietary Guidelines for Americansp. 19
MyPyramidp. 28
Food Labelingp. 35
Food Customsp. 38
Food Patterns Based on Culturep. 39
Food Patterns Based on Religion or Philosophyp. 43
Other Food Patternsp. 46
Considerations for the Health Care Professionalp. 46
Summaryp. 47
Digestion, Absorption, and Metabolismp. 52
Digestionp. 52
Absorptionp. 57
Metabolismp. 59
Energyp. 59
Considerations for the Health Care Professionalp. 63
Summaryp. 63
Carbohydratesp. 67
Functionsp. 68
Food Sourcesp. 69
Classificationp. 70
Digestion and Absorptionp. 75
Metabolism and Eliminationp. 75
Dietary Requirementsp. 78
Considerations for the Health Care Professionalp. 78
Summaryp. 79
Lipids or Fatsp. 83
Functionsp. 84
Food Sourcesp. 84
Classificationp. 85
Cholesterolp. 87
Digestion and Absorptionp. 90
Metabolism and Eliminationp. 91
Fats and the Consumerp. 91
Dietary Requirementsp. 92
Considerations for the Health Care Professionalp. 93
Summaryp. 93
Proteinsp. 98
Functionsp. 98
Food Sourcesp. 99
Classificationp. 100
Compositionp. 101
Digestion and Absorptionp. 101
Metabolism and Eliminationp. 102
Dietary Requirementsp. 102
Considerations for the Health Care Professionalp. 107
Summaryp. 107
Vitaminsp. 111
Dietary Requirementsp. 112
Classificationp. 114
Fat-Soluble Vitaminsp. 114
Water-Soluble Vitaminsp. 123
Supplementsp. 129
Considerations for the Health Care Professionalp. 130
Summaryp. 131
Mineralsp. 135
Classificationp. 136
Toxicityp. 140
Major Mineralsp. 140
Trace Mineralsp. 147
Considerations for the Health Care Professionalp. 152
Summaryp. 153
Waterp. 157
Fluid and Electrolyte Balancep. 159
Acid-Base Balancep. 163
Considerations for the Health Care Professionalp. 164
Summaryp. 164
Maintenance of Health Through Good Nutritionp. 169
Food-Related Illnesses and Allergiesp. 171
Bacteria that Cause Foodborne Illnessp. 172
Other Substances that Cause Food Poisoningp. 177
Prevention of Foodborne Illnessesp. 178
Miscellaneous Food Poisoningsp. 181
Food Allergiesp. 181
Considerations for the Health Care Professionalp. 184
Summaryp. 184
Diet during Pregnancy and Lactationp. 188
Weight Gain during Pregnancyp. 189
Nutritional Needs during Prepregnancyp. 190
Nutritional Needs during Pregnancyp. 190
Fulfillment of Nutritional Needs during Pregnancyp. 192
Concerns during Pregnancyp. 193
Diet for the Pregnant Woman with Diabetesp. 196
Pregnancy during Adolescencep. 197
Lactationp. 197
Considerations for the Health Care Professionalp. 200
Summaryp. 200
Diet during Infancyp. 205
Nutritional Requirementsp. 206
Breastfeedingp. 208
Bottle Feedingp. 209
Supplementary Foodsp. 211
Special Considerations for Infants with Altered Nutritional Needsp. 215
Special Considerations for Infants with Metabolic Disordersp. 217
Considerations for the Health Care Professionalp. 221
Summaryp. 222
Diet during Childhood and Adolescencep. 226
Children Ages 1 to 12p. 226
Adolescentsp. 236
Special Considerations for the Adolescent Related to Nutrition Concernsp. 238
Considerations for the Health Care Professionalp. 244
Summaryp. 245
Diet during Young and Middle Adulthoodp. 249
Nutritional Requirementsp. 250
Calorie Requirementsp. 250
Special Considerations Related to Nutrition Concernsp. 251
Weight Controlp. 252
Considerations for the Health Care Professionalp. 253
Summaryp. 254
Diet during Late Adulthoodp. 258
The Effects of Agingp. 258
Nutritional Requirementsp. 260
Food Habitsp. 261
Food Fadsp. 262
Appropriate Dietsp. 262
Special Considerations for the Chronically Ill Older Adultp. 263
Considerations for the Health Care Professionalp. 266
Summaryp. 267
Medical Nutrition Therapyp. 271
Diet and Weight Controlp. 273
Overweight and Obesityp. 274
Dietary Treatment of Overweight and Obesityp. 278
Underweightp. 285
Considerations for the Health Care Professionalp. 287
Summaryp. 287
Diet and Diabetes Mellitusp. 292
Etiologyp. 293
Symptomsp. 293
Classificationp. 294
Treatmentp. 296
Nutritional Managementp. 297
Special Considerations for the Diabetic Clientp. 309
Considerations for the Health Care Professionalp. 312
Summaryp. 314
Diet and Cardiovascular Diseasep. 318
Atherosclerosisp. 319
Medical Nutrition Therapy for Hyperlipidemiap. 320
Myocardial Infarctionp. 323
Congestive Heart Failurep. 324
Hypertensionp. 325
Dietary Treatment for Hypertensionp. 326
Considerations for the Health Care Professionalp. 329
Summaryp. 329
Diet and Renal Diseasep. 334
Renal Diseasesp. 336
Special Considerations for Clients with Renal Diseasesp. 337
Considerations for the Health Care Professionalp. 342
Summaryp. 343
Diet and Gastrointestinal Problemsp. 347
Disorders of the Primary Organsp. 348
Disorders of the Accessory Organsp. 355
Residue-Controlled Dietsp. 358
Considerations for the Health Care Professionalp. 360
Summaryp. 361
Diet and Cancerp. 365
The Causes of Cancerp. 366
Classifications of Cancerp. 366
Relationships of Food and Cancerp. 367
The Effects of Cancerp. 368
The Treatment of Cancerp. 369
Nutritional Care of the Cancer Clientp. 369
Considerations for the Health Care Professionalp. 371
Summaryp. 371
Diet and Clients with Special Needsp. 375
The Surgical Clientp. 376
The Client Receiving Enteral Nutritionp. 377
The Client Receiving Parenteral Nutritionp. 380
The Client with Burnsp. 381
The Client with Infectionp. 382
The Client with AIDSp. 382
Considerations for the Health Care Professionalp. 385
Summaryp. 385
Nutritional Care of Clientsp. 389
Hospitalized Clientsp. 389
Feeding the Clientp. 390
Long-Term Care of the Elderlyp. 392
Considerations for the Health Care Professionalp. 394
Summaryp. 394
Appendicesp. 399
MyPyramid Food Intake Pattern Calorie Levelsp. 401
Dietary Guidelines for Americans 2005: Food Sources of Selected Nutrientsp. 403
Food Sources of Potassium
Food Sources of Vitamin E
Food Sources of Iron
Nondairy Food Sources of Calcium
Food Sources of Calcium
Food Sources of Vitamin A
Food Sources of Magnesium
Food Sources of Dietary Fiber
Food Sources of Vitamin C
Dietary Guidelines for Americans 2005: Eating Patternsp. 413
The DASH Eating Plan at 1,600, 2,000, 2,600, and 3,100 Calorie Levels
USDA Food Guide
Discretionary Calorie Allowance in the USDA Food Guide
Nutritive Value of the Edible Part of Foodp. 421
Drug-Food Interactionsp. 501
English and Metric Units and Conversionsp. 505
Glossaryp. 509
Referencesp. 517
Bibliographyp. 519
Indexp. 523
Table of Contents provided by Ingram. All Rights Reserved.


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