Nutrition Essentials and Diet Therapy

by Peckenpaugh, Nancy J.

• ISBN13: 9780721677071
• ISBN10: 072167707X
• Edition: 8th
• Format: Paperback
• Copyright: 1999-02-01
• Publisher: Elsevier Science Health Science div

Summary

This versatile text, now in its ninth edition, offers a concise, practical approach to health care nutrition. Key updates include the latest developments in nutrition fundamentals, nutrition across the life span, and the nutritional management of chronic and acute illnesses. Focused coverage makes this resource perfect for shorter nutrition courses

Table of Contents

Section 1 The Art of Nutrition	1	(38)
1 The Basics of Nutrition and Health in a Family Meal Environment	3	(20)
2 The Nutrition Care Process as Used by Health Care Professionals	23	(16)
Section 2 The Science and Application of Nutrition	39	(96)
3 Carbohydrate, Protein, and Fat: The Energy Macronutrients of Balanced Meals	41	(22)
4 Digestion, Absorption, and Metabolism of the Energy Macronutrients	63	(18)
5 Food as the Source of Vitamins, Minerals, Phytochemicals, and Water	81	(36)
6 Guides for Good Food Choices	117	(18)
Section 3 Chronic and Acute Illness	135	(194)
7 Nutrition in the Institutional Setting	137	(36)
8 Cardiovascular Disease	173	(24)
9 Diabetes Mellitus	197	(34)
10 Renal Disease	231	(18)
11 Gastrointestinal Diseases and Disorders	249	(28)
12 Cancer: Nutrition Prevention and Treatment	277	(12)
13 HIV and AIDS	289	(10)
14 Nutritional Support in Physiological Stress	299	(18)
15 Physiological and Psychological Food Allergies and Food Intolerances	317	(12)
Section 4 Lifespan and Wellness Concerns in Promoting Health and Managing Illness	329	(154)
16 Maternal and Infant Nutrition	331	(32)
17 Growth and Development	363	(22)
18 Nutritional Care of the Developmentally Disabled	385	(24)
19 Oral and Dental Health	409	(10)
20 Weight Management and Physical Activity in Achieving Wellness	419	(24)
21 Nutrition of the Older Adult	443	(20)
22 National and International Nutrition Programs and Concerns	463	(20)
Appendixes	483	(124)
1 Sources of Nutrition Information	483	(2)
2 Nutrition Materials	485	(2)
3 Metric Conversions and Equivalents	487	(1)
4 Nutritive Values for Selected Fast Foods	488	(14)
5 Nutritive Values of the Edible Part of Food	502	(50)
6 Dietary Fiber Content and Composition of Typical Servings of U.S. Foods	552	(8)
7 Nutritive Value of Selected Ethnic Foods	560	(12)
8 Enteral Supplements	572	(8)
9 The Exchange System	580	(9)
10 Growth Charts for Boys and Girls from Birth to 18 Years of Age	589	(73)
11 Estimating Body Frame Size	662
12 Body Mass Index	603
13 Nomogram to Estimate Stature from Knee Height in Persons Aged 60 to 90 Years	604	(1)
14 Child Meal Patterns of the Child and Adult Care Food Program	605	(2)
Glossary	607	(16)
Index	623