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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