Understanding Normal and Clinical Nutrition / Edition 5

Understanding Normal and Clinical Nutrition / Edition 5

by Eleanor Noss Whitney, Sharon Rady Rolfes, Corinne Balog Cataldo, Sharon R. Rolfes
     
 

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ISBN-10: 0534533345

ISBN-13: 9780534533342

Pub. Date: 01/28/1998

Publisher: Wadsworth

This is a comprehensive introductory text that covers both normal and clinical nutrition with an emphasis on the underlying chemical processes. It contains seventeen chapters from UNDERSTANDING NUTRITION, SEVENTH EDITION, with slight modifications that reflect the latest 1997 information. There are an additional thirteen clinical chapters that cover the nutrition

Overview

This is a comprehensive introductory text that covers both normal and clinical nutrition with an emphasis on the underlying chemical processes. It contains seventeen chapters from UNDERSTANDING NUTRITION, SEVENTH EDITION, with slight modifications that reflect the latest 1997 information. There are an additional thirteen clinical chapters that cover the nutrition care process and diet therapy organized by organ systems/disease states.

Product Details

ISBN-13:
9780534533342
Publisher:
Wadsworth
Publication date:
01/28/1998
Series:
Health Sciences Series
Edition description:
Older Edition
Pages:
748
Product dimensions:
8.85(w) x 10.30(h) x 2.01(d)

Related Subjects

Table of Contents

1. An Overview of Nutrition. Highlight: Who Speaks on Nutrition? 2. Planning a Healthy Diet. Highlight: Ethnic Cuisines and Healthy Choices. 3. Digestion, Absorption, and Transport. Highlight: Common Digestive Problems. 4. The Carbohydrates: Sugar, Starch, and Fiber. Highlight: Alternatives to Sugar. 5. The Lipids: Tryglycerides, Phospholipids, and Sterols. Highlight: Alternatives to Fats. 6. Protein: Amino Acids. Highlight: Vegetarian, Mediterranean, and Other Meat-Restricted Foodways. 7. Metabolism: Transformations and Interactions. Highlight: Alcohol and Nutrition. 8. Energy Balance and Body Composition. Highlight: Fitness: Physical Activity and Nutrition. 9. Weight Control: Overweight and Underweight. Highlight: Eating Disorders: Anorexia Nervosa and Bulimia Nervosa. 10. The Water-Soluble Vitamins: B Vitamins and Vitamin C. Highlight: Vitamin and Mineral Supplements. 11. The Fat-Soluble Vitamins: A, D, E, and K. Highlight: Antioxidant Nutrients and Nonnutrients in Disease Prevention. 12. Water and the Major Minerals. Highlight: Osteoporosis and Calcium. 13. The Trace Minerals. Highlight: Our Children's Daily Lead. 14. Consumer Concerns about Foods. Highlight: Consumer Concerns about Public Water. 15. The Nutrition Care Process: Assessing Historical and Physical Data. Highlight: Diet and Health. 16. The Nutrition Care Process: Assessing Anthropometric and Biochemical Data. Highlight: Nutrition and Diagnostic Test. 17. The Nutrition Care Process: Developing a Nutrition Care Plan. Highlight: The Team Approach. 18. Life Cycle Nutrition: Pregnancy andLactation. Highlight: Hunger and Global Environmental Problems. 19. Life Cycle Nutrition: Infancy, Childhood, and Adolescence. Highlight: Childhood Obesity and the Early Development of Chronic Disease. 20. Life Cycle Nutrition: Adulthood and the Later Years. Highlight: Alternative Therapies. 21. Nutrition and Disorders of the Upper GI Tract. Highlight: Living with Feeding Disabilities. 22. Nutrition and Disorders of the Lower GI Tract. Highlight: Intestinal Fuels and Stress. 23. Enteral Nutrition. Highlight: Enteral Formulas: Who's Minding the Market? 24. Parenteral Nutrition. Highlight: Ethical Issues in Nutrition Care. 25. Nutrition and Severe Stress. Highlight: Hospital Food. 26. Nutrition and Disorders of the Liver. Highlight: Inborn Errors of Metabolism. 27. Nutrition, Diabetes, and Hypoglycemia. Highlight: Living with IDDM. 28. Nutrition and Disorders of the Heart and Blood Vessels. Highlight: Therapeutic Diets in Perspective. 29. Nutrition and Disorders of the Kidneys. Highlight: Kidney Stones: Treatments and Prevention. 30. Nutrition and Wasting Disorders: Cancer and AIDS. Highlight: Health Care Reform, Cost Containment, and Nutrition Services. Appendices: A. Cells, Hormones, and Nerves. B. Basic Chemistry Concepts. C. Biochemical Structures and Pathways. D. Aids to Calculation. E. Nutrition Assessment. F. Nutrition Resources. G. United States: Recommendations and Exchanges. World Health Organization: Recommendations. H. Table of Food Composition. I. Canada: Recommendations, Exchanges, and Labels. J. Measures of Protein Quality. K. Enteral Formulas. Glossary. Index.

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