Nutrition for health and health care /
Linda Kelly DeBruyne, Kathryn Pinna.
- Seventh edition.
- xx, 678 pages [A-1-I-21]: color illustrations ; 28 cm
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