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Krause's Food, Nutrition and Diet Therapy / Edition 11

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Overview

Krause's Food, Nutrition, & Diet Therapy is a classic textbook in the field of nutrition and diet therapy, providing a wealth of information on nutrition basics, nutrition throughout the life cycle, nutrition care, nutrition for health and fitness, and medical nutrition therapy. Always up-to-date with the most current information available, this outstanding resource recognizes the increasing importance of nutrition in achieving and maintaining optimal health and fitness and as a component of complete and effective healthcare. It is universally recognized as an essential text for nutrition and diet therapy students and practicing registered dietitians. It features extensive appendixes, tables, illustrations, figures, and clinical insight boxes that provide practical hands-on information and clinical tools for use throughout a student's education and career.

• Edited by two leading experts in nutrition and written by a team of nationally recognized contributors to ensure that all information is authoritative and up-to-date
• Organized into five key parts - Nutrition Basics, Nutrition in the Life Cycle, Nutrition Care, Nutrition for Health and Fitness, and Medical Nutrition Therapy
• Clinical Insight, Focus On... and New Directions boxes provide additional information on key topics and suggest further discussion, study, or research
• Clinical Scenarios present case studies that help apply content to real world situations
• Relevant Web Sites direct the reader to online resources that relate to chapter topics
• Pathophysiology algorithms present the cause, pathophysiology, and the medical nutrition management for a variety of disorders and conditions

• A new chapter, Introduction to Nutritional Genomics, discusses the latest on genetic and nutrition interactions that are changing clinical practice
• The chapter on Counseling for Change has been updated to include more information on counseling techniques, stages of change, activities that facilitate change, and an intervention model to aid in the nutrition counseling process
• The chapters on Energy, Macronutrients, Vitamins, and Minerals have been updated with the latest releases of the Dietary Reference Intakes (DRIs)
• The chapter on Nutrition in the Adult Years includes updated information about the latest developments on understanding phytochemicals and their role in health maintenance and disease prevention
• The chapter on Nutrition in the Community includes updated information on functional foods and their biologically active substances, which provide medical and health benefits
• The chapter on Integrative Medicine and Phytotherapy includes the latest government regulatory information on the marketing and sale of food supplements and botanicals
• The chapters on Guidelines for Dietary Planning and Dietary Clinical Assessment include the latest information on the new Dietary Reference Intakes, the 2000 Dietary Guidelines, Healthy People 2010, and new information on assessing nutritional status.
• The chapter on Medical Nutrition Therapy for Diabetes offers the new guidelines for diabetes management released by the American Diabetes Association
• The chapter on Medical Nutrition Therapy for Cardiovascular Disease includes new guidelines for hyperlipidemia, released by the National Heart, Lung, and Blood Institute

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Editorial Reviews

Doody's Review Service
Reviewer: Carol Boswell, Ed.D.(Texas Tech University Health Sciences Center)
Description: This book provides an in-depth look at the areas of food, nutrition, and diet therapy. It addresses these issues over the lifespan and related to disease processes and other pertinent aspects. The prior edition was published in 2000.
Purpose: According to the preface, this book endeavors to provide theoretical knowledge and clinical information for use by all disciplines of healthcare. With the changes related to diet therapy, an update of the book seems appropriate. The materials do address the current knowledge available for use in relation to nutrition and dietary care.
Audience: This book is intended for use by nursing, dietetic, and allied health students. It is also envisioned as an ancillary text for other health related disciplines. The authors appear to be credible authorities in the field. They have also used peers to review the content to ensure appropriateness of the material.
Features: The book is organized into five parts, which address basic information, nutrition across the life cycle, nutritional care, nutrition for health and fitness, and medical nutrition therapy. The authors have incorporated multiple tables, figures, and graphics. The color, appendixes, and glossary are helpful due to the complexity of the material. Each chapter provides relevant Web sites. The chapters provide clinical insights and use boxes to provide a focus on a specific aspect appropriate for that chapter.
Assessment: This provides an organized compilation of important information about nutrition, diet, and food. It is well developed and pleasing to the eye. The information reflects the latest information thus justifying the replacement of previous editions.

3 Stars from Doody
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Product Details

  • ISBN-13: 9780721697840
  • Publisher: Elsevier Health Sciences
  • Publication date: 10/28/2003
  • Edition description: Older Edition
  • Edition number: 11
  • Pages: 1360
  • Product dimensions: 8.70 (w) x 11.30 (h) x 2.27 (d)

Meet the Author

Janice Raymond, MS, RD
janiceoutwest@gmail.com janice.raymond@multicare.org

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Table of Contents

Part I – NUTRITION BASICS
1. Digestion, Absorption, Transport, and Excretion of Nutrients
2. Energy
3. Macronutrients: Carbohydrates, Proteins, and Lipids
4. Vitamins
5. Minerals
6. Water, Electrolytes, and Acid-Base Balance
Part II – NUTRITION IN THE LIFE CYCLE
7. Nutrition During Pregnancy and Lactation
8. Nutrition During Infancy
9. Nutrition for Low-Birth-Weight Infants
10. Nutrition in Childhood
11. Nutrition in Adolescence
12. Nutrition in the Adult Years
13. Nutrition in Aging
PART III – NUTRITION CARE
14. Nutrition in the Community
15. Guidelines for Dietary Planning
16. NEW! Introduction to Nutritional Genomics
17. Dietary and Clinical Assessment
18. Laboratory Data in Nutrition Assessment
19. Food-Drug Interactions
20. Integrative Medicine and Phytotherapy
21. The Nutritional Care Process
22. Counseling for Change
23. Enteral and Parenteral Nutrition Support
PART IV – NUTRITION FOR HEALTH AND FITNESS
24. Nutrition for Weight Management
25. Nutrition in Eating Disorders
26. Nutrition for Exercise and Sports Performance
27. Nutrition and Bone Health
28. Nutrition for Oral and Dental Health
PART V – MEDICAL NUTRITION THERAPY
29. Medical Nutrition Therapy for Upper Gastrointestinal Tract Disorders
30. Medical Nutrition Therapy for Lower Gastrointestinal Tract Disorders
31. Medical Nutrition Therapy for Liver, Biliary System, and Exocrine Pancreas Disorders
32. Medical Nutrition Therapy for Food Allergy and Food Intolerance
33. Medical Nutrition Therapy for Diabetes Mellitus and Hypoglycemia of Nondiabetic Origin
34. Medical Nutrition Therapy for Anemia
35. Medical Nutrition Therapy in Cardiovascular Disease
36. Medical Nutrition Therapy in Hypertension
37. Medical Nutrition Therapy for Heart Failure and Transplant
38. Medical Nutrition Therapy for Pulmonary Disease
39. Medical Nutrition Therapy for Renal Disorders
40. Medical Nutrition Therapy for Neoplastic Disease
41. Medical Nutrition Therapy for Human Immunodeficiency Virus (HIV) Disease
42. Medical Nutrition Therapy for Metabolic Stress: Sepsis, Trauma, Burns, and Surgery
43. Medical Nutrition Therapy for Neurologic Disorders
44. Medical Nutrition Therapy for Rheumatic Disorders
45. Medical Nutrition Therapy for Metabolic Disorders
Appendixes
Index

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