Nutrition and Diet Therapy / Edition 7

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New. No dust jacket as issued. Trade paperback (US). Glued binding. 496 p. Nutrition & Diet Therapy. Audience: General/trade. **SEVENTH EDITION**FREE PRIORITY MAIL (U.S. ) ... UPGRADE** to SHIP to ALL 50 STATES! ! We ship **THIS AFTERNOON or the NEXT POSTAL SERVICE DAY. NO Spine Creasing, Remainder Marks, inside page markings. Non-smoker environment. We are very careful regarding our packing/shipping. **CONFIRMATION of DELIVERY INCLUDED! ** Read more Show Less

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Overview

The seventh edition of this best-selling text provides a comprehensive introduction to nutrition and diet therapy for the health care worker. Revised to include new findings in the field of nutrition, this new edition stresses the importance of good nutrition through all stages of life and includes information on the special nutritional needs of pregnant and lactating women, AIDS patients, and those requiring weight control. In addition, the text includes a section on diet therapy for medical and surgical patients. Key terms, NCLEX style questions, and case studies implementing the nursing process help the user apply knowledge to real-life situations. Supplements Instructor's Manual 0-7668-0297-3 - 8 1/2 X 11, 90 pp. Computerized Testbank 0-7668-0298-1- 3.5 diskette

Highlights current information on cholesterol/fiber/eating disorders/labelling.

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Product Details

  • ISBN-13: 9780766802964
  • Publisher: Cengage Learning
  • Publication date: 4/27/1999
  • Series: Allied Health Series
  • Edition description: Older Edition
  • Edition number: 7
  • Pages: 496
  • Product dimensions: 8.10 (w) x 10.04 (h) x 0.70 (d)

Meet the Author


Carolyn E. Townsend, B.A., taught home economics and nutrition for many years in Minnesota. She has also taught at Washington Irving High School and Mabel Dean Bacon High School in New York City.

Ruth A. Roth, M.S., R.D., is a Clinical Dietician at Parkview Hospital, in Fort Wayne Indiana. She is also an Associate Professor at Indiana/Purdue University at Fort Wayne.

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Table of Contents

FUNDAMENTALS OF NUTRITION: CHAPTER 1 THE RELATIONSHIP OF FOOD AND HEALTH: Nutrients and their Functions. Characteristics of Good Nutrition. Nutrient Deficiency Malnutrition. Cumulative Effects of Nutrition. Nutrition Assessment. Considerations for the Health Care Professional. Summary. CHAPTER 2 PLANNING A HEALTH DIET: A Balance Diet. Dietary Guidelines for Americans. Food Guide Pyramid. Food Labeling. Food Customs. Food Patterns Based on Culture. Food Patterns Based on Religion or Philosophy. Other Food Patterns. Considerations for the Health Care Professional. Summary. CHAPTER 3 DIGESTION, ABSORPTION, AND METABOLISM: Digestion. Absorption. Metabolism. Energy. Considerations for the Health Care Professional. Summary. CHAPTER 4 CARBOHYDRATES: Description. Functions. Food Sources. Classification. Digestion and Absorption. Metabolism and Elimination. Dietary Requirements. Considerations for the Health Care Professional. Summary. CHAPTER 5 LIPIDS, OR FATS: Functions. Food Sources. Classification. Cholesterol. Digestion and Absorption. Metabolism and Elimination. Fats and the Consumer. Dietary Requirements. Considerations for the Health Care Professional. Summary. CHAPTER 6 PROTEINS: Composition. Classification. Food Sources. Functions. Digestion and Absorption. Metabolism and Elimination. Dietary Requirements. Considerations for the Health Care Professional. Summary. CHAPTER 7 VITAMINS: Human Requirements. Classification. Fat-Soluble Vitamins. Vitamin Supplements. Considerations for the Health Care Professional. Summary. CHAPTER 8 MINERALS: Classification. Toxicity. Major Minerals. Trace Minerals. Considerations for the Health Care Professional. Summary. CHAPTER 9 WATER: Functions of Body Water. Fluid and Electrolyte Balance. Acid-Base Balance. Considerations for the Health Care Professional. Summary. MAINTENANCE OF HEALTH THROUGH GOOD NUTRITION: CHAPTER 10 FOOD-RELATED ILLNESSES AND ALLERGIES: Illnesses Caused by Microorganisms in Food. Prevention of Food-Borne Illness. Miscellaneous Food Poisonings. Food Allergies. Considerations for the Health Care Professional. Summary. CHAPTER 11 DIET DURING PREGNANCY AND LACTATION: The Importance of Good Nutrition During Pregnancy. Weight Gain During Pregnancy. Prepregnancy Nutritional Needs., Nutritional Needs During Pregnancy. Fulfillment of Nutritional Needs During Pregnancy. Concerns During Pregnancy. Diet for the Pregnant Woman with Diabetes. Pregnancy During Adolescence. Lactation. Considerations for the Health Care Professional. Summary. CHAPTER 12 DIET DURING INFANCY: Nutritional Requirements of the Infant. Breast feeding. Bottle Feeding. Supplementary Foods. Special Nutritional Needs. Metabolic Disorders. Women, Infants, and Children (WIC). Considerations for the Health Care Professional. Summary. CHAPTER 13 DIET DURING CHILDHOOD AND ADOLESCENCE: Children Aged One to Twelve. Adolescence. Adolescent Problems Related to Nutrition. Considerations for the Health Care Professional. Summary. CHAPTER 14 DIET DURING YOUNG AND MIDDLE ADULTHOOD: Nutrient Requirements. kcal Requirements. Nutritin-Related Concerns. Weight Control. Considerations for the Health Care Professional. Summary. CHAPTER 15 DIET DURING LATE ADULTHOOD: The Effects of Aging. Nutritional Requirements of Senior Citizens. Food Habits of Senior Citizens. Food Fads and the Elderly. Nutrition and Chronic Diseases Common to Senior Citizens. Appropriate Diets for Senior Citizens. Considerations for the Health Care Professional. Summary. DIET THERAPY: CHAPTER 16 DIET AND WEIGHT CONTROL: Overweight and Obesity. Dietary Treatment of Overweight and Obesity. Underweight. Considerations for the Health Care Professional. Summary. CHAPTER 17 DIET AND DIABETES MELLITUS: Symptoms of Diabetes Mellitus. Etiology. Classification. Treatment of Diabetes Mellitus. Nutritional Management of Diabetes Mellitus. Miscellaneous Concerns of the Diabetic Patient. Considerations for the Health Care Professional. Summary. CHAPTER 18 DIET AND CARDIOVASCULAR DISEASE: Atherosclerosis. Medical Nutritional Therapy for Hyperlipidemia. Myocardial Infarction. Congestive Heart Failure. Hypertension. Dietary Treatment for Hypertension. Considerations for the Health Care Professional Summary. CHAPTER 19 DIET AND RENAL DISEASE: Types of Renal Disorders. Nutritional Treatment of Renal Disorders. Considerations for the Health Care Professional. Summary. CHAPTER 20 DIET AND GASTROINTESTINAL PROBLEMS: Disorders of the Primary Organs. Residue-Controlled Diets. Disorders of the Accessory Organs. Considerations for the Health Care Professional. Summary. CHAPTER 21 DIET AND CANCER: The Nature of Cancer. The Cause of Cancer. Relationships for Food and Cancer. The Effects of Cancer. The Treatment of Cancer. Nutritional Care of the Cancer Patient. Considerations for the Health Care Professional. Summary. CHAPTER 22 DIET AND SURGERY, ENTERAL AND PARENTERAL NUTRITION, BURNS, INFECTIONS, AND AIDS: Nutritional Care of Surgery Patients. Tube Feeding. Pareneteral Nutrition. Medical Nutrition Therapy for Burn Patients. Medical Nutrition Therapy During Fevers an d infections. Nutrition and the AIDS Patient. Considerations for the Health Care Professional. Summary. CHAPTER 23 NUTRITIONAL CARE OF PATIENTS: Hospitalized Patients. Feeding the Patients. Long-Term Care of the Elderly. Considerations for the Health Care Professional. Summary. APPENDIX: Table A-1 Metropolitan Height and Weight Tables. Table A-2 Drug=Nutrient Interactions. Table A-3 Nutrient Values. Table A-4 English and Metric Units and Conversions. Glossary Bibliography. Index.

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