Nutrition and Diet Therapy Reference Dictionary / Edition 5by Rosalinda T. Lagua, Virginia S. Claudio
Pub. Date: 11/01/2004
Filling the need unmet by today's medical dictionaries, the new fifth edition of Nutrition and Diet Therapy Reference Dictionary, is the most comprehensive dictionary covering nutrition and diet therapy available for health care professionals. In this wide-ranging, authoritative volume, authors Lagua and Claudio cover all aspects of nutrition, including/i>… See more details below
Filling the need unmet by today's medical dictionaries, the new fifth edition of Nutrition and Diet Therapy Reference Dictionary, is the most comprehensive dictionary covering nutrition and diet therapy available for health care professionals. In this wide-ranging, authoritative volume, authors Lagua and Claudio cover all aspects of nutrition, including assessment, drug nutrient interactions, laboratory interpretations, enteral and parenteral nutrition support, community and public health nutrition programs, and nutrition throughout the life cycle. Much more than a dictionary, the word entries don't just define, but include the main reasons for suggested nutrition therapy and dietary guidelines, foods allowed, and avoided. Coverage includes such topics as nutrition and the immune system, phytonutrients, functional foods, alternative medicine, and the new standard for dietary reference intakes.
Special features of the Dictionary are entries on 160 different diets; nutrition therapy for more than 360 disorders, including inborn-errors of metabolism; 170 drugs and their effects on nutrition; and more than 150 nutritional products with their main uses and composition. Of particular importance are topics of public health concerns for the second millennium, and dietary recommendations for prevention of major degenerative diseases such as obesity, coronary heart disease, hypertension, diabetes mellitus, and cancer. The extensive Appendices include over 50 tables, forms, and charts that enrich the word definitions and serve as essential reference aids for the health care professional.
With more than 3,200 carefully selected entries, the new fifth edition includes 700 new terms and more than 600 revised and expanded definitions. Terms have been meticulously chosen based on their frequency of use and importance in nutrition. All practitioners in the fields of nutrition and dietetics, as well as educators, students, and others interested in nutrition will find the updated, new edition of Nutrition and Diet Therapy Reference Dictionary a compact, handy, yet comprehensive reference tool covering almost all aspects of nutrition and dietetics.
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- 7.20(w) x 9.90(h) x 1.20(d)
Table of Contents
Guide to the Use of the Dictionary.
1. Dietary Reference Intakes.
2. Tolerable Upper-Intake Levels.
3. Recommended Dietary Standards for Young Adults in SelectedCountries and FAO/WHO.
4. Food Guide Pyramid.
5. Food Guides of Selected Countries.
6. Food Labeling and Nutrition.
7. Daily Values for Food Labels.
8. Dietary Guidelines for Americans.
9. National Nutrition Objectives for 2010.
10. Gastrointestinal Functions and Absorption.
11. Interrelationships of Carbohydrate, Protein and Fat.
12. Roles of Vitamins in Metabolism.
13. Roles of Minerals in Metabolism.
14. Summary of Selected Hormones.
15. Weights of Children from 3 Months to 19 Years.
16. Weights of Adult Men and Women Aged 20 and Over.
17. Body mass index (adults).
18. Estimation of Frame Size and Stature.
19. Triceps Skinfold Thickness.
20. Mid-upper Arm Muscle Circumference.
21. Estimation of Energy, Protein, and Fluid Requirements.
22. Interpretations and Equations for Assessing Nutritional Status.
23. Physical Assessment of Nutritional Status.
24. Biochemical Assessment of Nutritional Status.
25. Reference Values for Serum Lipids.
26. Reference Blood Values for Nutritional Assessment.
27. Normal Reference Values for Urine.
28. Sugar Content of Selected Foods.
29. Glycemic Index and Glycemic Load of Selected Foods.
30. Dietary Fiber Content of Selected Foods.
31. Alcohol Content of Selected Beverages.
32. Cholesterol Content of Selected Foods.
33. Total Fat and Fatty Acids Content of Selected Foods.
34. Caffeine Content of Selected Foods.
35. Sodium Content of Selected Foods.
36. Nutritive and Nonnutritive Sweeteners.
37. Fat Replacers (Substitutes).
38. Phytochemicals in Foods.
39. Dietary Supplements.
40. Composition of Milk and Selected Formulas for Infant Feeding.
41. Selected Nutritional Products for Children.
42. Proprietary Formulas for Enteral Nutrition.
43. Composition of Oral and Intravenous Electrolyte Solutions.
44. Amino Acid Solutions for Parenteral Nutrition.
45. Nutrition Therapy in Inborn Errors of Metabolism.
46. Drug Interactions with Foods and Nutrients.
47. Common Foodborne Pathogens.
48. Common Prefixes, Suffixes, and Symbols.
49. Common Abbreviations in Nutrition and the Medical Records.
50. Sources of Nutrition Information.
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