Nutrition and Diet Therapy

by Carolynn E. Townsend; E. Carolynn Townsend

• ISBN13: 9780827357457
• ISBN10: 0827357451
• Format: Paperback
• Copyright: 1994-02-15
• Publisher: Thomson Delmar Learning

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

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