Nutrition for Health and Health Care / Edition 3

Nutrition for Health and Health Care / Edition 3

by Ellie Whitney, Sharon Rady Rolfes, Linda Kelly DeBruyne, Kathryn Pinna
     
 

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ISBN-10: 0495114812

ISBN-13: 9780495114819

Pub. Date: 07/25/2006

Publisher: Cengage Learning

Current, practical information in a real-world context for future nurses and health care professionals. Designed for the clinical nutrition and/or diet therapy nutrition course, NUTRITION FOR HEALTH AND HEALTH CARE is a trusted text that demonstrates the important role of nutrition to future nurses and health care professionals in their future careers. The text

Overview

Current, practical information in a real-world context for future nurses and health care professionals. Designed for the clinical nutrition and/or diet therapy nutrition course, NUTRITION FOR HEALTH AND HEALTH CARE is a trusted text that demonstrates the important role of nutrition to future nurses and health care professionals in their future careers. The text begins by covering basic nutrition concepts and followed by clinical topics organized by organ systems, linking nutrition to different disease states, such as diabetes, renal disease, and liver disorders. Each chapter includes practical information, current research, and clinical practice guidelines for addressing nutrition concerns and incorporating nutrition into care plans. Valuable supplements accompany this text to help instructors prepare for class and to help students succeed in their course.

Product Details

ISBN-13:
9780495114819
Publisher:
Cengage Learning
Publication date:
07/25/2006
Pages:
816
Product dimensions:
8.46(w) x 10.76(h) x 0.96(d)

Related Subjects

Table of Contents

1. OVERVIEW OF NUTRITION AND HEALTH. Nutrition in Practice: Finding the Truth about Nutrition. 2. DIGESTION AND ABSORPTION. Nutrition in Practice: Food Safety. 3. CARBOHYDRATES. Nutrition in Practice: The Glycemic Index in Nutrition Practice. 4. LIPIDS. Nutrition in Practice: Figuring Out Fats. 5. PROTEIN. Nutrition in Practice: Vegetarian Diets. 6. ENERGY BALANCE AND BODY COMPOSITION. Nutrition in Practice: Fad Diets. 7. WEIGHT MANAGEMENT: OVERWEIGHT AND UNDERWEIGHT. Nutrition in Practice: Eating Disorders. 8. THE VITAMINS. Nutrition in Practice: Phytochemicals and Functional Foods. 9. WATER AND THE MINERALS. Nutrition in Practice: Vitamin and Mineral Supplements. 10. NUTRITION THROUGH THE LIFE SPAN: PREGNANCY AND INFANCY. Nutrition in Practice: Encouraging Successful Breastfeeding. 11. NUTRITION THROUGH THE LIFE SPAN: CHILDHOOD AND ADOLESCENCE. Nutrition in Practice: Childhood Obesity and the Early Development of Chronic Diseases. 12. NUTRITION THROUGH THE LIFE SPAN: LATER ADULTHOOD. Nutrition in Practice: Hunger and Community Nutrition. 13. NUTRITION CARE AND ASSESSMENT. Nutrition in Practice: Nutritional Genomics. 14. NUTRITION INTERVENTION AND DIET-DRUG INTERACTIONS. Nutrition in Practice: Complementary and Alternative Therapies. 15. ENTERAL AND PARENTERAL NUTRITION SUPPORT. Nutrition in Practice: Inborn Errors of Metabolism. 16. NUTRITION IN METABOLIC AND RESPIRATORY STRESS. Nutrition in Practice: Multiple Organ Dysfunction Syndrome. 17. NUTRITION AND UPPER GASTROINTESTINAL DISORDERS. Nutrition in Practice: Nutrition and Oral Health. 18. NUTRITION AND LOWER GASTROINTESTINAL DISORDERS. Nutrition in Practice: Probiotics and Intestinal Health. 19. NUTRITION AND LIVER DISEASES. Nutrition in Practice: Alcohol in Health and Disease. 20. NUTRITION AND DIABETES MELLITUS. Nutrition in Practice: Metabolic Syndrome. 21. NUTRITION AND DISORDERS OF THE HEART AND BLOOD VESSELS. Nutrition in Practice: Helping People with Feeding Disabilities. 22. NUTRITION AND RENAL DISEASES. Nutrition in Practice: Dialysis. 23. NUTRITION, CANCER, AND HIV INFECTION. Nutrition in Practice: Ethical Issues in Nutrition Care.

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