Rent 9781418018269 | Nutrition and Diet Therapy

Summary Table of Contents

Nutrition & Diet Therapy 9e gives nurses a solid foundation in the basic principles and concepts of good nutrition, allowing them to help clients debunk popular nutrition myths and move toward better health through nutritional awareness. Three simple concepts provide the broad organizational structure of the book: Section 1 covers the fundamentals of nutrition; Section 2 explains how to maintain good health through nutrition; and Section 3 addresses the nutrition therapy concepts students need to know as future nurses.

Preface	p. xi
Acknowledgments	p. xv
Reviewers	p. xix
How to Use This Text	p. xxii
How to Use StudyWARE	p. xxiii
Fundamentals of Nutrition	p. 1
The Relationship of Nutrition and Health	p. 3
Nutrients and Their Functions	p. 4
Characteristics of Good Nutrition	p. 5
Malnutrition	p. 6
Indi... MORE	p. 7
Cumulative Effects of Nutrition	p. 8
Nutrition Assessment	p. 9
Considerations for the Health Care Professional	p. 12
Summary	p. 13
Planning a Healthy Diet	p. 18
Dietary Guidelines for Americans	p. 19
MyPyramid	p. 28
Food Labeling	p. 35
Food Customs	p. 38
Food Patterns Based on Culture	p. 39
Food Patterns Based on Religion or Philosophy	p. 43
Other Food Patterns	p. 46
Considerations for the Health Care Professional	p. 46
Summary	p. 47
Digestion, Absorption, and Metabolism	p. 52
Digestion	p. 52
Absorption	p. 57
Metabolism	p. 59
Energy	p. 59
Considerations for the Health Care Professional	p. 63
Summary	p. 63
Carbohydrates	p. 67
Functions	p. 68
Food Sources	p. 69
Classification	p. 70
Digestion and Absorption	p. 75
Metabolism and Elimination	p. 75
Dietary Requirements	p. 78
Considerations for the Health Care Professional	p. 78
Summary	p. 79
Lipids or Fats	p. 83
Functions	p. 84
Food Sources	p. 84
Classification	p. 85
Cholesterol	p. 87
Digestion and Absorption	p. 90
Metabolism and Elimination	p. 91
Fats and the Consumer	p. 91
Dietary Requirements	p. 92
Considerations for the Health Care Professional	p. 93
Summary	p. 93
Proteins	p. 98
Functions	p. 98
Food Sources	p. 99
Classification	p. 100
Composition	p. 101
Digestion and Absorption	p. 101
Metabolism and Elimination	p. 102
Dietary Requirements	p. 102
Considerations for the Health Care Professional	p. 107
Summary	p. 107
Vitamins	p. 111
Dietary Requirements	p. 112
Classification	p. 114
Fat-Soluble Vitamins	p. 114
Water-Soluble Vitamins	p. 123
Supplements	p. 129
Considerations for the Health Care Professional	p. 130
Summary	p. 131
Minerals	p. 135
Classification	p. 136
Toxicity	p. 140
Major Minerals	p. 140
Trace Minerals	p. 147
Considerations for the Health Care Professional	p. 152
Summary	p. 153
Water	p. 157
Fluid and Electrolyte Balance	p. 159
Acid-Base Balance	p. 163
Considerations for the Health Care Professional	p. 164
Summary	p. 164
Maintenance of Health Through Good Nutrition	p. 169
Food-Related Illnesses and Allergies	p. 171
Bacteria that Cause Foodborne Illness	p. 172
Other Substances that Cause Food Poisoning	p. 177
Prevention of Foodborne Illnesses	p. 178
Miscellaneous Food Poisonings	p. 181
Food Allergies	p. 181
Considerations for the Health Care Professional	p. 184
Summary	p. 184
Diet during Pregnancy and Lactation	p. 188
Weight Gain during Pregnancy	p. 189
Nutritional Needs during Prepregnancy	p. 190
Nutritional Needs during Pregnancy	p. 190
Fulfillment of Nutritional Needs during Pregnancy	p. 192
Concerns during Pregnancy	p. 193
Diet for the Pregnant Woman with Diabetes	p. 196
Pregnancy during Adolescence	p. 197
Lactation	p. 197
Considerations for the Health Care Professional	p. 200
Summary	p. 200
Diet during Infancy	p. 205
Nutritional Requirements	p. 206
Breastfeeding	p. 208
Bottle Feeding	p. 209
Supplementary Foods	p. 211
Special Considerations for Infants with Altered Nutritional Needs	p. 215
Special Considerations for Infants with Metabolic Disorders	p. 217
Considerations for the Health Care Professional	p. 221
Summary	p. 222
Diet during Childhood and Adolescence	p. 226
Children Ages 1 to 12	p. 226
Adolescents	p. 236
Special Considerations for the Adolescent Related to Nutrition Concerns	p. 238
Considerations for the Health Care Professional	p. 244
Summary	p. 245
Diet during Young and Middle Adulthood	p. 249
Nutritional Requirements	p. 250
Calorie Requirements	p. 250
Special Considerations Related to Nutrition Concerns	p. 251
Weight Control	p. 252
Considerations for the Health Care Professional	p. 253
Summary	p. 254
Diet during Late Adulthood	p. 258
The Effects of Aging	p. 258
Nutritional Requirements	p. 260
Food Habits	p. 261
Food Fads	p. 262
Appropriate Diets	p. 262
Special Considerations for the Chronically Ill Older Adult	p. 263
Considerations for the Health Care Professional	p. 266
Summary	p. 267
Medical Nutrition Therapy	p. 271
Diet and Weight Control	p. 273
Overweight and Obesity	p. 274
Dietary Treatment of Overweight and Obesity	p. 278
Underweight	p. 285
Considerations for the Health Care Professional	p. 287
Summary	p. 287
Diet and Diabetes Mellitus	p. 292
Etiology	p. 293
Symptoms	p. 293
Classification	p. 294
Treatment	p. 296
Nutritional Management	p. 297
Special Considerations for the Diabetic Client	p. 309
Considerations for the Health Care Professional	p. 312
Summary	p. 314
Diet and Cardiovascular Disease	p. 318
Atherosclerosis	p. 319
Medical Nutrition Therapy for Hyperlipidemia	p. 320
Myocardial Infarction	p. 323
Congestive Heart Failure	p. 324
Hypertension	p. 325
Dietary Treatment for Hypertension	p. 326
Considerations for the Health Care Professional	p. 329
Summary	p. 329
Diet and Renal Disease	p. 334
Renal Diseases	p. 336
Special Considerations for Clients with Renal Diseases	p. 337
Considerations for the Health Care Professional	p. 342
Summary	p. 343
Diet and Gastrointestinal Problems	p. 347
Disorders of the Primary Organs	p. 348
Disorders of the Accessory Organs	p. 355
Residue-Controlled Diets	p. 358
Considerations for the Health Care Professional	p. 360
Summary	p. 361
Diet and Cancer	p. 365
The Causes of Cancer	p. 366
Classifications of Cancer	p. 366
Relationships of Food and Cancer	p. 367
The Effects of Cancer	p. 368
The Treatment of Cancer	p. 369
Nutritional Care of the Cancer Client	p. 369
Considerations for the Health Care Professional	p. 371
Summary	p. 371
Diet and Clients with Special Needs	p. 375
The Surgical Client	p. 376
The Client Receiving Enteral Nutrition	p. 377
The Client Receiving Parenteral Nutrition	p. 380
The Client with Burns	p. 381
The Client with Infection	p. 382
The Client with AIDS	p. 382
Considerations for the Health Care Professional	p. 385
Summary	p. 385
Nutritional Care of Clients	p. 389
Hospitalized Clients	p. 389
Feeding the Client	p. 390
Long-Term Care of the Elderly	p. 392
Considerations for the Health Care Professional	p. 394
Summary	p. 394
Appendices	p. 399
MyPyramid Food Intake Pattern Calorie Levels	p. 401
Dietary Guidelines for Americans 2005: Food Sources of Selected Nutrients	p. 403
Food Sources of Potassium
Food Sources of Vitamin E
Food Sources of Iron
Nondairy Food Sources of Calcium
Food Sources of Calcium
Food Sources of Vitamin A
Food Sources of Magnesium
Food Sources of Dietary Fiber
Food Sources of Vitamin C
Dietary Guidelines for Americans 2005: Eating Patterns	p. 413
The DASH Eating Plan at 1,600, 2,000, 2,600, and 3,100 Calorie Levels
USDA Food Guide
Discretionary Calorie Allowance in the USDA Food Guide
Nutritive Value of the Edible Part of Food	p. 421
Drug-Food Interactions	p. 501
English and Metric Units and Conversions	p. 505
Glossary	p. 509
References	p. 517
Bibliography	p. 519
Index	p. 523
Table of Contents provided by Ingram. All Rights Reserved.

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