The Used copy of this book is not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.
This introductory-level, nursing-focused nutrition book is meant to be introduced in the beginning of the curriculum and used as a reference in later stages of the curriculum (e.g. during the Med-Surg course). The text is written in a user-friendly style athat incorporates the Nursing Process approach, with a heavy emphasis on patient teaching and interactive features to engage students.
Table of Contents
UNIT ONE Principles of Nutrition 1
CHAPTER 1 Nutrition in Nursing CHAPTER 2 Carbohydrates CHAPTER 3 Protein CHAPTER 4 Lipids CHAPTER 5 Vitamins CHAPTER 6 Water and Minerals CHAPTER 7 Energy Balance
UNIT TWO Nutrition in Health Promotion
CHAPTER 8 Guidelines for Healthy Eating CHAPTER 9 Consumer Issues CHAPTER 10 Cultural and Religious Influences on Food and Nutrition CHAPTER 11 Healthy Eating for Healthy Babies CHAPTER 12 Nutrition for Infants, Children, and Adolescents CHAPTER 13 Nutrition for Older Adults
UNIT THREE Nutrition in Clinical Practice
CHAPTER 14 Obesity and Eating Disorders CHAPTER 15 Feeding Patients: Oral Diets and Enteral and Parenteral Nutrition CHAPTER 16 Nutrition for Patients with Metabolic or Respiratory Stress CHAPTER 17 Nutrition for Patients With Upper Gastrointestinal Disorders CHAPTER 18: Nutrition for Patients with Disorders of the Lower GI Tract and Accessory Organs CHAPTER 19 Nutrition for Patients With Diabetes Mellitus CHAPTER 20 Nutrition for Patients With Cardiovascular Disorders CHAPTER 21 Nutrition for Patients With Kidney Disorders CHAPTER 22 Nutrition for Patients With Cancer or HIV/AIDS
APPENDIX A: ANSWERS TO STUDY QUESTIONS