Includes bibliographical references and index.

1. Overview of nutrition and health
Food choices
The nutrients
six classes of nutrients
kCalories: a measure of energy
Nutrient recommendations
Dietary reference intakes
Acceptable macro nutrient distribution ranges
National nutrition surveys
National health goals
National trends
Dietary guidelines, fitness guidelines, and food guides
Dietary ideals
Dietary guidelines for Americans
Fitness guidelines
The USDA food patterns
My Plate
Food labels
The ingredient list
Nutrition facts panel
Claims on labels
2. Digestion and absorption
Anatomy of the digestive tract
the digestive organs
The involuntary muscles and the glands
The process of digestion
Digestion in the mouth
Digestion in the stomach
Digestion in the small and large intestines
The absorptive system
The small intestine
Absorption of nutrients
Transport of nutrients
The vascular system
Lymphatic system
Transport of lipids: lipoproteins
The health and regulation of the GI tract
Gastrointestinal hormones and nerve pathways
Gastrointestinal microbes
The system at its best - 3. Carbohydrates
The chemist's view of carbohydrates
Monosaccharides
Disaccharides
Polysaccharides
Digestion and absorption of carbohydrates regulation of blood glucose
Health effects of sugars and alternative sweeteners
Sugars
Alternative sweeteners: sugar alcohols
Alternative sweeteners: non nutritive sweeteners
Health effect of starch and dietary fibers
Carbohydrates: disease prevention and recommendations
Carbohydrates: food sources
Carbohydrates: food labels and health claims
4. Lipids
Roles of body fat
The chemist's view of lipids
Triglycerides
Fatty acids
Phospholipis
Sterols
Digestion and absorption of lipids
Health effects and recommended intakes of fats
Fats and heart health
Recommendations
Fats in foods
Finding the fats in foods
Cutting solid fats and choosing unsaturated fats
5. Protein
The chemist's view of proteins
The structure of proteins
Nonessential and essential amino acids
Protein digestion and absorption
Protein turnover and nitrogen balance
Protein turnover
Nitrogen balance
Roles of body proteins
Protein and health
Protein deficiency
Malnutrition
Protein excess
Protein and amino acid supplements
Protein recommendations and intakes
Protein in foods
Protein sparing
Protein on food labels
6. Energy balance and body composition
Energy imbalance
Feasting
The economics of fasting
Energy balance
Energy in
energy out
Estimating energy requirements
Body weight and body composition
Defining healthy body weight
Body composition
How much body fat is too much?
Health risks of underweight and obesity
Health risk of underweight
Heath risks of over weight and obesity
Guidelines for identifying those at risk from obesity
Other risks of obesity
7. Weight management
Causes of obesity
Genetics and weight
Environmental stimuli
Obesity treatment: who should lose?
Inappropriate obesity treatments
Over-the-counter weight-loss products
Other gimmicks
Aggressive treatments of obesity
Obesity drugs
Surgery
Reasonable strategies for weight loss
A healthful eating plan
Physical activity
Behavior and attitude
Weight maintenance
Strategies for weight gain
8. The vitamins
The vitamins-an overview
The fat-soluble vitamins
Vitamin A and beta-carotene
Vitamin D
Vitamin E
Vitamin K
The water-soluble vitamins
The B vitamins
Thiamin
Riboflavin
Niacin
Pantothenic acid and biotin
Vitamin B6
Folate
Vitamin B12
Not-B vitamins
Vitamin C
9. Water and body fluids
Water balance
Fluid and electrolyte balance
Acid-base balance
The major minerals
Sodium
Chloride
Potassium
Calcium
Phosphorus
magnesium
Sulfate
The trace minerals
Iron
Zinc
Selenium
Iodine
Copper
Manganese
Fluoride
Chromium
Other trace minerals
10.Nutrition through the life span: pregnancy and lactation
Pregnancy: the impact of nutrition on the future
Nutrition prior to pregnancy
Pregnancy weight
Healthy support tissues The events of pregnancy
Nutrition needs during pregnancy
Food assistance programs
Weight gain
Weight loss after pregnancy
Physical activity
Common nutrition-related concerns of pregnancy Problems in pregnancy
Practices to avoid
Adolescent pregnancy
Breast feeding
Nutrition during lactation
Contraindications to breastfeeding
11. Nutrition through the life span: infancy, childhood, and adolescence
Nutrition of the infant
Nutrient needs during infancy
Breast milk
Infant formula
The transition to cow's milk
Introducing fist foods
Looking ahead
Mealtimes
Nutrition during childhood
Energy and nutrient needs
Hunger and malnutrition in children
Lead poisoning in children
Food allergy
Hyperactivity
Childhood obesity
Mealtimes at home
Nutrition at school
Nutrition during adolescence
Growth and development during adolescence
Energy and nutrient needs
Food choices and health habits
12. Nutrition through the life span: later adulthood
Nutrition and longevity
Slowing the aging process
Nutrition-related concerns during late adulthood
Cataracts and muscular degeneration
Arthritis
The aging brain
Energy and nutrient needs during late adulthood
Energy and energy nutrients
Vitamins and minerals
Nutrient supplements for older adults
The effects of drugs on nutrients
Food choices and eating habits of older adults
Individual preferences
Meal setting
Depression
Food assistance programs
Meals for singles
13. Nutrition care and assessment
Nutrition in health care
How illness affects nutrition status
Responsibility for nutrition care
Identifying risk for malnutrition
Nutrition care process
Nutrition assessment
Historical information
Dietary assessment
Anthropocentric data
Biochemical analyses
Physical examination
14. Nutrition intervention and diet-drug interactions
Implementing nutrition care
Care planning
Approaches to nutrition care
Dietary modifications
Energy intakes in hospital patients
Modified diets
Variations in the diet order
Food service
Food selection
Food safety
Improving food intake
Diet-drug interactions
Drug effects on food intake
Drug effects on nutrient absorption
Dietary effects on nutrient metabolism
Dietary effects on drug metabolism
Drug effects on nutrient excretion
Dietary effects on drug excretion
Drug-nutrition interaction and toxicity
15. Enteral and parenteral nutrition support
Enteral nutrition
Oral supplements
Candidates for tube feedings
Tube feeding routes
Eternal formulas
Administration of tube feedings
Medication delivery during tube feeding
Tube feeding complications
Transition to table foods Parenteral nutrition
Candidates for parenteral nutrition
Venous access
Parenteral solutions
Administering parenteral nutrition
Venous access
Parenteral solutions
Administering parenteral nutrition
Managing metabolic complications
Nutrition support at home
Candidates for home nutrition care
Quality-of-life issues
16. Nutrition in metabolic and respiratory stress
The body's responses to stress and injury
Hormonal responses to stress
The inflammatory response
Nutrition treatment of acute stress
Determining nutritional requirements
Approaches to nutrition care in acute stress
Nutrition and respiratory stress
Chronic obstructive pulmonary disease
respiratory failure
17. Nutrition and upper gastrointestinal disorders
Conditions affecting the mouth and esophagus
Dry mouth
Dysphagia
Gastroesphageal reflex disease
Conditions affecting the stomach
Dyspepsia
Nausea and vomiting
Gastroparesis
Gastritis
Peptic ulcer disease
Gastric surgery
18. Nutrition and lower gastrointestinal disorders
Common intestinal problems
Constipation
intestinal gas
Diarrhea
Malabsorption
Bacterial overgrowth
Lactose intolerance
Disorders of the pancreas
Pancreatitis
Cystic fibrosis
Disorders of the small intestine
Celiace disease
Inflammatory bowl diseases
Short bowel syndrome
Disorders of the large intestine
Irritable bowel syndrome
Diverticular disease of the colon
Colostomies and ileostomies
19. Nutrition and liver diseases
Fatty liver and hepatitis
Cirrhosis
Consequences of cirrhosis
treatment of cirrhosis
Nutrition therapy for cirrhosis
Liver transplantation
20. Nutrition and diabetes mellitus
Overview of diabetes mellitus
Symptoms of diabetes mellitus
Diagnosis of diabetes mellitus
Types of diabetes mellitus
Prevention of type 2 diabetes mellitus
Acute complications of diabetes mellitus
Chronic complications of diabetes mellitus
Treatment of diabetes mellitus
Treatment foals
Evaluating diabetes treatment
Nutrition therapy: dietary recommendations
Nutrition therapy: meal planning strategies
Insulin therapy
Anti diabetic drugs
Physical activity and diabetes management
Sick day management
Diabetes management in pregnancy
Pregnancy in type 1 or type 2 diabetes
Gestational diabetes
21. Nutrition and cardiovascular diseases
Atherosclerosis
Consequences of atherosclerosis
Causes of atherosclerosis
Coronary heart disease
Symptoms of coronary heart diease
Evaluating risk for coronary heart diease
Lifestyle management to reduce CHD risk
Vitamin supplementation and CHD risk
Lifestyle changes for hypertriglyceridemia
Drug therapies for CHD prevention
treatment of heart attack
Stroke
Stroke prevention
Stroke management
Hypertension
Factors that influence blood pressure
Factors that contribute to hypertension
Treatment of hypertension
Heart failure
Consequences of heat failure
Medial management of heart failure
22. Nutrition and renal diseases
Nephrotic syndrome
Consequences of the nephrotic syndrome
Treatment of the nephrotic syndrome
Acute kidney injury
Causes of acute kidney injury
consequences of acute kidney injury
Treatment of acute kidney injury
Chronic kidney disease
Consequences of chronic kidney disease
Treatment of chronic kidney disease
Kidney transplants
Kidney stones
Formation of kidney stones
Consequences of kidney stones
Prevention and treatment of kidney stones
23. Nutrition, cancer, and HIV infection
Cancer
How cancer develops
Nutrition and cancer risk
Consequences of cancer
Treatments for cancer
Nutrition therapy for cancer
HIV infection
Prevention of HIV infection
Consequences of HIV infection Treatments for HIV infection
Nutrition therapy for HIV infection

NUTRITION FOR HEALTH AND HEALTH CARE approaches the study of nutrition and diet therapy from the perspective of nursing and health science, including examples and data that can help prepare you for your future career. Learn about basic nutrition concepts, such as metabolism, vitamins, and minerals, and clinical topics organized by organ systems, linking nutrition to different disease states, such as diabetes, renal disease, and liver disorders. Apply what you have learned in Case Studies and Clinical Applications features throughout the text. Use all of the student resources to help you succeed in your course.--Amazon

College of Health Sciences Bachelor of Science in Nursing

Text in English