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Nutrition for Health and Health Care (with InfoTrac 1-Semester Printed Access Card) / Edition 3

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Overview

NUTRITION FOR HEALTH AND HEALTH CARE, Third Edition is designed for the clinical nutrition and/or diet therapy nutrition course, taught at both two- and four-year colleges and universities, in departments of Nursing, Nutrition, and Dietetics. It covers both the basic "normal" nutrition concepts, including metabolism, vitamins, minerals, carbohydrates, and life cycle, followed by chapters on "clinical" topics organized by organ systems, linking nutrition to different disease states, such as diabetes, renal disease, and liver disorders. The text is full of supportive pedagogy, from review sections to case studies and quantitative activities. There are also new review questions to help students prepare for the NCLEX exam. Plus, beyond the text, there are a number of supplementary materials, including the Instructor Resource CD-ROM with PowerPoint lecture slides and text images, Diet Analysis+ 8.0, and Web support for online teaching.

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Product Details

  • ISBN-13: 9780495125150
  • Publisher: Cengage Learning
  • Publication date: 7/25/2006
  • Edition description: Older Edition
  • Edition number: 3
  • Pages: 816
  • Product dimensions: 8.40 (w) x 10.80 (h) x 0.90 (d)

Meet the Author

Ellie Whitney, Ph.D., received her B.A. in biology from Radcliffe College in 1960 and her Ph.D. in biology from Washington University, St. Louis, in 1970. Formerly on the faculty at Florida State University and a dietitian registered with the American Dietetic Association, she now devotes all her time to research, writing, and consulting in nutrition, health, and environmental issues. Her earlier publications include articles in SCIENCE, GENETICS, and other journals. Her textbooks include NUTRITION CONCEPTS AND CONTROVERSIES; UNDERSTANDING NUTRITION; UNDERSTANDING NORMAL AND CLINICAL NUTRITION; NUTRITION AND DIET THERAPY; and NUTRITION FOR HEALTH AND HEALTH CARE, all with Wadsworth. She also recently co-authored PRICELESS FLORIDA (Pineapple Press), a comprehensive text examining the ecosystems in her home state. Her additional interests include energy conservation, solar energy use, alternatively fueled vehicles, and ecosystem restoration.

Linda Kelly DeBruyne, MS, RD received her BS in 1980 and her MS in 1982 in nutrition and food science at Florida State University. She is a founding member of Nutrition and Health Associates, an information resource center in Tallahassee, Florida, where her specialty areas are life cycle nutrition and fitness. Her other publications include the textbooks NUTRITION AND DIET THERAPY, LIFE SPAN NUTRITION: CONCEPTION THROUGH LIFE, HEALTH: MAKING LIFE CHOICES, and the multimedia CD-ROM NUTRITION INTERACTIVE. As a consultant for a group of Tallahassee pediatricians, she teaches infant nutrition classes to parents. She is a member of the American Dietetic Association.

Kathryn Pinna received her M.S. and Ph.D. in nutrition from the University of California at Berkeley. She has taught nutrition and food science courses in the San Francisco Bay Area for over 15 years and currently teaches introductory nutrition classes at City College of San Francisco. She has also worked as an outpatient dietitian, Internet consultant, and freelance writer. She is a registered dietitian and member of the American Dietetic Association, American Society for Nutritional Sciences, and American Society for Clinical Nutrition.

Sharon Rady Rolfes received her M.S. in nutrition and food science from Florida State University. She is a founding member of Nutrition and Health Associates, an information resource center that maintains an ongoing bibliographic database that tracks research in over 1,000 nutrition-related topics. She also teaches Introductory Nutrition courses at Florida State University. Her publications include UNDERSTANDING NUTRITION; UNDERSTANDING NORMAL AND CLINICAL NUTRITION; and NUTRITION FOR HEALTH AND HEALTH CARE; as well as LIFE SPAN NUTRITION: CONCEPTION THROUGH LIFE; and the NUTRITION INTERACTIVE CD-ROM. In addition to writing, research, and teaching, Rolfes also guest lectures at universities and at professional conferences and serves as a consultant for various educational projects. She maintains her registration as a dietitian and membership with the American Dietetic Association.

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Table of Contents

1. Overview of Nutrition and Health. Nutrition in Practice: Finding the Truth about Nutrition. 2. Digestion and Absorption. Nutrition in Practice: Hunger and Community Nutrition. 3. Carbohydrates. Nutrition in Practice: Nutrition and Dental Health. 4. Lipids. Nutrition in Practice: Good Fats Bad Fats. 5. Proteins and Amino Acids. 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: Dietary 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: Disease Prevention. 13. Nutrition Care and Assessment. Nutrition in Practice: Nutritional Genomics. 14. Nutrition Intervention and Diet-Drug Interactions. Nutrition in Practice: Food and Foodservice. 15. Enteral and Parenteral Nutrition Support. Nutrition in Practice: Ethical Issues in Nutrition Care. 16. Nutrition in Metabolic and Respiratory Stress. Nutrition in Practice: Multiple Organ Failure. 17. Nutrition and Upper Gastrointestinal Disorders. Nutrition in Practice: Inborn Errors. 18. Nutrition and Lower Gastrointestinal Disorders. Nutrition in Practice: Nutrition and Alcohol Abuse. 19. Nutrition and Liver Diseases. Nutrition in Practice: Mental Health. 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 and Nutrition. 23. Nutrition, Cancer, and HIV Infection. Nutrition in Practice: Alternative Therapies.

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