Preventive and Therapeutic Nutrition Handbook
Chapman & Hall, 1996 - Medical - 128 pages
This ready reference provides the "need to know" clinical nutrition information related to the prevention and treatment of the disease. This book includes the tools needed to screen patients for nutritional risk, assess nutritional status, estimate nutrient requirements, and provide patients with information on the best food sources to enhance nutrient intake. This book focuses on the prevention of disease, the key cost effective health care.
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FOOD SOURCES OF NUTRIENTS
SCREENING FOR NUTRITIONAL RISK
NUTRITIONAL STATUS ASSESSMENT
9 other sections not shown
adequate alcohol Allowance/Intake anemia anorexia nervosa antioxidant beans Biochemical blood glucose control Body Mass Index bulimia nervosa calcium Caloric intake caloric requirements calories Cancer carbohydrates cereal cheese cholesterol Clinical consumption cooked crackers daily decreased deficiency desirable body weight Diabetes Mellitus Diet History diet therapy dietary intake Dietary Sources Dysphagia eating disorder energy expenditure Evaluation fat intake fat-free females fiber folate Food Guide Pyramid Food Item Svg fruits and vegetables gm qd hypertension increased insulin juice kcal kcal/kg levels liver low-fat Malnutrition meat mg qd mg/dL milk Monitor nutrients Nutrition Pearls/Prescriptions NUTRITION SCREENING FORM NUTRITIONAL DIAGNOSTIC CODES nutritional intervention Nutritional Status Assessment Nutritional therapy Obesity omega-3 fatty acids potassium Preventive Nutrition protein Recommended Dietary Allowances reduce Renal failure Serum snacks sodium Sources of Vitamin Table Therapeutic Nutrition total calories Triceps skinfolds Usual Body Weight Vitamin B12 weight loss yogurt