Nutrition Essentials for Nursing Practice / Edition 6

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Overview

The Sixth Edition of this nursing-focused nutrition text has been updated to reflect the latest evidence-based practice and nutrition recommendations and streamlined to emphasize what the nurse really needs to know. Maintaining its nursing process focus and emphasis on patient teaching, this edition includes new features to help readers integrate nutrition into nursing care. These new features include Nursing Process tables, Case Studies for every chapter, and NCLEX style study questions for every chapter. Web addresses at end of each chapter will draw students to the most up-to-date and reliable resources on the Web.

The book contains both black-and-white and two-color illustrations.

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Editorial Reviews

Doody's Review Service
Reviewer: Amy Hess-Fischl, MS, RD, LDN, BC-ADM, CDE (University of Chicago Medical Center)
Description: This is the fifth edition of a book designed to give an overview of the major aspects of nutrition. It is separated into three units, covering the basic principles of nutrition, health promotion, and clinical practice. The fourth edition was published in 2006.
Purpose: The purpose is to teach basic nutrition knowledge to nursing students. However, it could be used as a refresher for all healthcare professionals. The updated edition is a needed resource for nursing students since nutrition guidelines change frequently.
Audience: Although written for nursing students, the book can be used by all healthcare professionals as an updated nutrition resource. The book is written by a registered dietitian.
Features: This edition includes recent updates to the dietary reference intakes (DRIs), nutrition facts labels, and nutrition recommendations from the American Heart Association, National Cholesterol Education Program, and American Diabetes Association. The book has a nice blend of tables, visuals, text, and key terms, which are defined in the margins. Also of particular interest are the "Quick Bites" that appear throughout the chapters, which give helpful basic information for teachable moments with patients. Another useful section in each chapter, labeled, "How Do You Respond," provides practical advice for dealing with questions typically asked about nutrition. The diabetes section is a little outdated, using the nutrition recommendations and the exchange lists from 2003. However, the basic concepts are still intact.
Assessment: This book is ideal for nursing students since it gives them a good basic overview of the important aspects of nutrition. It is excellent in providing simple, practical advice that can be used with patients. The update is a good replacement for the previous version.

3 Stars from Doody
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Product Details

  • ISBN-13: 9780781784542
  • Publisher: Lippincott Williams & Wilkins
  • Publication date: 7/12/2010
  • Edition description: Sixth
  • Edition number: 6
  • Pages: 608
  • Product dimensions: 7.90 (w) x 9.90 (h) x 1.00 (d)

Table of Contents

UNIT ONE Principles of Nutrition 1

  • CHAPTER 1 Nutrition in Nursing
  • CHAPTER 2 Carbohydrates
  • CHAPTER 3 Protein
  • CHAPTER 4 Lipids
  • CHAPTER 5 Vitamins
  • CHAPTER 6 Water and Minerals
  • CHAPTER 7 Energy Balance
  • UNIT TWO Nutrition in Health Promotion

  • CHAPTER 8 Guidelines for Healthy Eating
  • CHAPTER 9 Consumer Issues
  • CHAPTER 10 Cultural and Religious Influences on Food and Nutrition
  • CHAPTER 11 Healthy Eating for Healthy Babies
  • CHAPTER 12 Nutrition for Infants, Children, and Adolescents
  • CHAPTER 13 Nutrition for Older Adults
  • UNIT THREE Nutrition in Clinical Practice

  • CHAPTER 14 Obesity and Eating Disorders
  • CHAPTER 15 Feeding Patients: Oral Diets and Enteral and Parenteral Nutrition
  • CHAPTER 16 Nutrition for Patients with Metabolic or Respiratory Stress
  • CHAPTER 17 Nutrition for Patients With Upper Gastrointestinal Disorders
  • CHAPTER 18: Nutrition for Patients with Disorders of the Lower GI Tract and Accessory Organs
  • CHAPTER 19 Nutrition for Patients With Diabetes Mellitus
  • CHAPTER 20 Nutrition for Patients With Cardiovascular Disorders
  • CHAPTER 21 Nutrition for Patients With Kidney Disorders
  • CHAPTER 22 Nutrition for Patients With Cancer or HIV/AIDS
  • APPENDIX A: ANSWERS TO STUDY QUESTIONS

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