Nutrition for Health and Health Care

Front Cover
Current, practical information in a real-world context for future nurses and health care professionals. 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. Use all of the valuable resources that accompany NUTRITION FOR HEALTH AND HEALTH CARE to prepare and manage your course.
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Contents

CONTENTS
3
National Nutrition Surveys
10
CHAPTER
21
Food Labels
24
CONTENTS
38
The Absorptive System
46
CHAPTER 4
64
Health Effects of Starch and Dietary Fibers
77
Energy and Nutrient Needs during Late Adulthood
361
CHAPTER 12
362
NUTRITION IN PRACTICE Hunger and Community Nutrition
375
Plan Healthy Thrifty Meals
378
CHAPTER 13
381
Measure Length and Height
391
CHAPTER 14
411
Prevent DietDrug Interactions
424

NUTRITION IN PRACTICE
86
CONTENTS
92
Make HeartHealthy Choicesby Food Group
106
x
112
Protein and Health
126
CHAPTER 23
135
NUTRITION IN PRACTICE Vegetarian Diets
136
The Bodys Energy Budget
142
Body Weight and Body Composition
150
NUTRITION IN PRACTICE Fad Diets
161
CHAPTER 7
165
Overweight
168
Apply Behavior Modification to Manage Body
184
CONTENTS
201
CHAPTER 8
204
The WaterSoluble Vitamins
214
Estimate Dietary Folate Equivalents
219
Phytochemicals and Functional Foods
229
CHAPTER 9
242
Add Iron to Daily Meals
258
CHAPTER 11
304
Childhood and Adolescence
317
Protect against Lead Toxicity
324
Nutrition during Adolescence
338
NUTRITION IN PRACTICE Childhood Obesity and the Early
347
CHAPTER 17
349
CHAPTER 12
353
Nutrition Support at Home
457
NUTRITION IN PRACTICE Inborn Errors
464
Nutrition Treatment of Acute Stress
472
NUTRITION IN PRACTICE Multiple Organ Dysfunction
485
Nutrition and Upper Gastrointestinal
489
Conditions Affecting the Stomach
496
NUTRITION IN PRACTICE Nutrition and Oral Health
509
Malabsorption
518
NUTRITION IN PRACTICE Probiotics and Intestinal Health
541
NUTRITION IN PRACTICE Alcohol in Health and Disease
559
CHAPTER 20
572
NUTRITION IN PRACTICE Metabolic Syndrome
587
Nutrition and Disorders of the Heart
592
Heart Failure
610
NUTRITION IN PRACTICE Helping People with Feeding
617
The Nephrotic Syndrome
623
Chronic Kidney Disease
629
Kidney Stones
638
NUTRITION IN PRACTICE Dialysis
645
Nutrition Cancer
649
HIV Infection
660
NUTRITION IN PRACTICE Ethical Issues in Nutrition Care
670
Nutrition Recommendations
90
Exchange Lists for Diabetes
94
Physical Activity
94
Copyright

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About the author (2010)

Ellie Whitney grew up in New York City and received her BA and PhD degrees in English and Biology at Harvard and Washington Universities. She taught at both Florida State University and Florida A&M University, wrote numerous newspaper columns on environmental matters for the Tallahassee Democrat, and coauthored almost a dozen college textbooks on nutrition, health, and related topics, many of which repeatedly reappear as new editions. She spent three decades exploring outdoor Florida and studying its ecology, and then cowrote Priceless Florida: Natural Ecosystems and Native Species. Now retired, and more concerned about climate change than any other issue, she volunteers full-time for the nonpartisan national nonprofit Citizens Climate Lobby.

Linda Kelly DeBruyne, M.S., R.D., received her B.S. and M.S. degrees in nutrition and food science from 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 publicationsinclude the textbooks Nutrition for Health and Health Care, and Health: Making Life Choices. She is a registered dietitian nutritionist and maintains a professional membership in the Academy of Nutrition and Dietetics.

Kathryn Pinna, Ph.D., R.D., received her M.S. and Ph.D. degrees in nutrition from the University of California at Berkeley. She taught nutrition, food science, and human biology courses in the San Francisco Bay Area for over 25 years and also worked as an outpatient dietitian, Internet consultant, and freelance writer. Her other publications include the textbooks Understanding Normal and Clinical Nutrition and Nutrition for Health and Health Care. She is a registered dietitian and a member of the American Society for Nutrition and the Academy of Nutrition and Dietetics.

Sharon Rady Rolfes is a Registered Dietitian Nutritionist and founding member of Nutrition and Health Associates, an information resource center that manages a research database of more than 1,000 nutrition-related topics. Previously, Ms. Rolfes taught at Florida State University and coauthored several college textbooks, including Understanding Nutrition, and Understanding Normal and Clinical Nutrition. In addition to writing, Ms. Rolfes consults on educational projects and volunteers in her community. A member of the Academy of Nutrition and Dietetics, she received her M.S. in Nutrition and Food Science from Florida State University.

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