Nutrition and Diet Therapy

Overview

This introductory normal and clinical nutrition text is perfect for those seeking a broad, introduction to nutrition concepts presents nutrition at a basic, applied level, with little detailed physiology or biochemistry. NEW TO THE EDITION: In The News segments connect current events and headlines with nutrition & diet therapy concepts. Fully updated to the most recent dietary standards. Significant revisions to the management of diabetes to reflect new standards and treatments. On-line Companion available ...

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Overview

This introductory normal and clinical nutrition text is perfect for those seeking a broad, introduction to nutrition concepts presents nutrition at a basic, applied level, with little detailed physiology or biochemistry. NEW TO THE EDITION: In The News segments connect current events and headlines with nutrition & diet therapy concepts. Fully updated to the most recent dietary standards. Significant revisions to the management of diabetes to reflect new standards and treatments. On-line Companion available on-line for both students and instructors. Instructors may access teaching resources, as well as a library of additional cases for use in the classroom. Free CD-ROM at the back of the book that contains Flashcard software that reviews concepts on achapter-by-chapter basis. Web Activities in every chapter provide opportunities for students to explore nutrition concepts and resources on the Internet.

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Product Details

  • ISBN-13: 9781418064945
  • Publisher: Cengage Delmar Learning
  • Publication date: 1/28/2007
  • Edition number: 9
  • Pages: 542

Meet the Author

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.

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.

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Table of Contents

SECTION1: FUNDAMENTALS OF NUTRITION. 1. The Relationship of Food and Health. 2. Planning a Healthy Diet. 3. Digestion, Absorption, and Metabolism. 4. Carbohydrates. 5. Lipids. 6. Proteins. 7. Vitamins. 8. Minerals. 9. Water. SECTION 2: MAINTENANCE OF HEALTH THROUGH GOOD NUTRITION. 10. Food-Related Illnesses and Allergies. 11. Diet During Pregnancy and Lactation. 12. Diet During Infancy. 13. Diet During Childhood and Adolescence. 14. Diet During Young and Middle Adulthood. 15. Diet During Late Adulthood. SECTION 3: MEDICAL NUTRITION THERAPY. 16. Diet and Weight Control. 17. Diet and Diabetes Melitus. 18. Diet & Cardiovascular Disease. 19. Diet and Renal Disease. 20. Diet and Gastrointestinal Problems. 21. Diet and Cancer. 22. Diet and Surgery, Entreal and Parenteral Nutrition, Burns, Infaction, and AIDS. 23. Nutritional Care of Clients.

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