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Sheila Tucker
Sheila Buckley Tucker graduated with a B.S. in Food and Nutrition and an M.A. in Healthcare Administration from Framingham State College in Massachusetts. She is board certified in sports nutrition from the American Dietetic Association. As a registered dietitian for over twenty-five years, Sheila has provided clinical nutrition care to patients and clients in a variety of settings, including as an in-patient clinical dietitian specializing in critical care, nutrition support, renal nutrition, cancer care, and medical/surgical care. She has also provided nutrition education as a consultant to corporate wellness programs and area colleges. She has over twenty years of teaching experience at the undergraduate and graduate level in several Boston area colleges and nursing schools. At Boston College, Sheila combines an on-campus clinical nutrition practice, specializing in both sports nutrition and disordered eating, with teaching nutrition in the Connell School of Nursing. She is a contributing author to many nursing textbooks.
Vera Dauffenbach
Vera Dauffenbach, EdD, MSN, RN, has a bachelor’s degree from Macalester College and a master’s degree in nursing from Pace University. Her doctorate in educational leadership is from Western Michigan University. She has been a faculty member in the baccalaureate nursing programs at Grand View College in Des Moines and Maryville College (now University) in St. Louis. At present, she is an associate professor and director of the graduate program at Bellin College in Green Bay, Wisconsin. She has broad classroom and clinical teaching experience on all levels of the undergraduate curriculum, with a special interest in nutrition and pediatrics. At the graduate level, she teaches courses in nursing theory and leadership. Her research interests relate to critical thinking and leadership development. She has contributed extensive NCLEX-style test questions for nursing textbooks. She is a past board member of the Wisconsin League for Nursing and president of Kappa Pi-at-Large Chapter of Sigma Theta Tau International.
Sheila Buckley Tucker
Table of Contents
Preface
Introduction
Chapter 1: Nursing and Nutrition Care
Section I: Principles of Nutrition
Chapter 2: Carbohydrates
Definition
Function in the body
Nutrition recommendations
Food sources
Overnutrition and undernutrition/wellness concerns
Nursing practice applications
Summary
*Chapter 3: Protein
Definition
Function in the body
Nutrition recommendations
Food sources
Overnutrition and undernutrition/wellness concerns
Nursing practice applications
Summary
*Chapter 4: Fats
Definition
Function in the body
Nutrition recommendations
Food sources
Overnutrition and undernutrition/wellness concerns
Nursing practice applications
Summary
Chapter 5: Vitamins
Definition
Function in the body
Nutrition recommendations
Food sources
Overnutrition and undernutrition/wellness concerns
Nursing practice applications
Summary
Chapter 6: Minerals
Definition
Function in the body
Nutrition recommendations
Food sources
Overnutrition and undernutrition/wellness concerns
Nursing practice applications
Summary
Chapter 7: Fluid (including alcohol and caffeine)
Definition
Function in the body
Nutrition recommendations
Food sources
Overnutrition and undernutrition/wellness concerns
Nursing practice applications
Summary
Chapter 8: Energy Balance
Definition
Function in the body
Nutrition recommendations
Food sources
Overnutrition and undernutrition/wellness concerns
Nursing practice applications
Summary
Section II: Community Nutrition and Health Promotion
Chapter 9: Nutrition Recommendations and Standards
Nutrition recommendations–DRIs, RDAs
Health promotion nutrition standards (updated Food Guide Pyramid, 5-a-day fruits and vegetables, etc.)
Food and supplement labeling–regulations, terms, claims
Chapter 10: Community Nutrition
Nutrition and health promotion (including disease prevention, health disparities, nursing applications)
Food safety (including food handling, environmental risks, food allergies)
Cultural aspects of nutrition care (including the effect of culture on food
practices and beliefs, effects of acculturation on nutrition, nursing practice
implications)
Chapter 11: Nutrition and Exercise (including nutrition recommendations for athletes, sports supplements, nursing applications)
Section III: Nutrition in the Life Cycle
Chapter 12: Nutrition Assessment
General nutritional needs
Special concerns
Nursing applications
Nutrition assessment and the nursing process
Nutrition assessment components
Nutrition assessment tools
Chapter 13: Pregnant/Lactating Female
General nutritional needs
Special concerns
Nursing applications
Chapter 14: Infant/Child/Adolescent
General nutritional needs
Special concerns
Nursing applications
Chapter 15: Adult and Older Adult
General nutritional needs
Special concerns
Nursing applications
Section IV: Clinical Nutrition and Diet Therapy
Chapter 16: Nutrition Care and Support
Nutrition delivery
Basic diets/diet progression
Nutrition support
Nursing applications
Chapter 17: Weight Management
Overweight and obesity
Disordered eating
Diet treatment/guidelines
Nursing applications
Chapter 18: Cardiovascular Disorders
Diet treatment/guidelines
Nursing applications
Chapter 19: Diabetes Mellitus
Diet treatment/guidelines
Nursing applications
Chapter 20: Disorders of the Gastrointestinal Tract, Liver, and Pancreas
Diet treatment/guidelines
Nursing applications
*Chapter 21: Renal Disease
Diet treatment/guidelines
Nursing applications
Chapter 22: Metabolic Stress (including stress response, surgery, burns, trauma, obstructive lung disease)
Diet treatment/guidelines
Nursing applications
Chapter 23: Cancer and HIV/AIDS
Diet treatment/guidelines
Nursing applications
Chapter 24: Food, Nutrient, and Drug Interactions
Diet treatment/guidelines
Nursing applications
Chapter 25: Nutrition in Complementary Care and Alternative Medicine
Diet treatment/guidelines
Nursing applications
Section V. Appendixes
Infant and Child Growth Charts
Body Mass Index table
DRIs for Nutrients
Food, Nutrient, and Drug Interactions
References
Index
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