ENGLISH

Lutz's Nutrition and Diet Therapy

By Erin Mazur , Nancy Litch

Book information

Publisher
F A Davis
Year
2018
ISBN
2018021835, 2018022914, 9780803689985, 9780803668140
Language
english
Format
PDF
Filesize
38 MB (39927563 bytes)
Edition
7
Pages
480\481
Time added
2022-09-23 14:37:53

Description

Meet the ever-changing demands of providing quality nutritional care for patients across the lifespan. This popular textprovides a strong foundation in the science of nutrition and a clear understanding of how to apply that knowledge in practice, recognizing the need for nurses to work with other healthcare professionals to ensure optimal nutrition in patient care. Inside Front Cover Copyright Dedications Preface Reviewers Acknowledgments Contents UNIT 1 The Role of Nutrientsin the Human Body Chapter 1 Nutrition in Human Health The Language of Nutrition Health Promotion and Disease Prevention Unbalanced Nutrition Nutritional Care Impact of Culture on Nutrition Chapter 2 Carbohydrates Composition of Carbohydrates Basic Terminology Functions of Carbohydrates Health and Carbohydrates Food Sources Carbohydrate Counting Food Groups Dietary Recommendations Chapter 3 Fats Basic Terminology Physical Properties and Food Sources Functions of Fats Cholesterol Dietary Recommendations Concerning Fat Dietary Fat Intake and Health Chapter 4 Protein Composition of Proteins Functions of Proteins in the Body Classification of Food Protein Dietary Reference Intakes Wise Protein Choices Chapter 5 Energy Balance Homeostasis and Survival Measuring Energy Energy Nutrient Values Components of Energy Expenditure Energy Intake Dietary Recommendations Chapter 6 Vitamins The Nature of Vitamins Fat-Soluble Vitamins Water-Soluble Vitamins Vitamin Supplements Chapter 7 Minerals Functions of Minerals Classification of Minerals Major Minerals Trace Minerals Other Minerals That Have an Impact on Health Mineral Supplementation Chapter 8 Water Water in Human Nutrition Physiology of Body Fluids Water Balance and Imbalances Chapter 9 Digestion, Absorption, Metabolism, and Excretion Overview of the Major Processes Digestion Absorption Metabolism Excretion of Waste UNIT 2 Family andCommunity Nutrition Chapter 10 Life Cycle Nutrition: Pregnancy and Lactation Nutrition During Pregnancy The Breastfeeding Mother Chapter 11 Life Cycle Nutrition: Infancy, Childhood, and Adolescence Psychosocial Development Nutrition in Infancy Nutrition of the Toddler (Age 1 to 3 Years) Nutrition of the Preschool Child (Age 3 to 6 Years) Nutrition of the School-Age Child (Age 6 to 12 Years) Nutrition in Adolescence Overweight in Children and Adolescents Chapter 12 Life Cycle Nutrition: The Mature Adult Young Adulthood Middle Adulthood Older Adulthood Chapter 13 Food Management Food Irradiation Microbiological Hazards Environmental Pollutants Food Additives The Food Label UNIT 3 Clinical Nutrition Chapter 14 Nutrient Delivery Food Service in Institutions Nutritional Care Services Importance of Nutritional Care Methods of Nutrient Delivery Chapter 15 Interactions: Food and Nutrients Versus Medications and Supplements Extent of Use Mechanisms of Interactions Dietary Supplements Enhancing Athletic Performance Responsibilities of Health-Care Professionals Chapter 16 Weight Management Terminology and Classification Prevalence and Incidence of Overweight and Obesity Basic Science of Energy Imbalance Consequences of Obesity Factors Influencing Food Intake Physiology Theories About Obesity Federal Guidelines Treatment of Energy Imbalances Weight-Loss Maintenance The Role of Nutrition Educators Reduced Body Mass Chapter 17 Diet in Diabetes Mellitus and Hypoglycemia Definition and Classification Functions of Insulin Causes of Diabetes Signs and Symptoms Complications Management Medications for Diabetes Medical Nutritional Management of Diabetes Special Considerations Teaching Self-Care Chapter 18 Diet in Cardiovascular Disease Occurrence of Cardiovascular Disease Underlying Pathology Risk Factors in Cardiovascular Disease Dietary Measures in Prevention and Treatment Chapter 19 Diet in Renal Disease Anatomy and Physiology of the Kidneys Kidney Disease Treatment of Kidney Disease Nutritional Care Teaching Diet for Kidney Disease Renal Disease in Children Kidney Stones Urinary Tract Infections Chapter 20 Diet in Digestive Diseases Dietary Considerations With Surgical Clients Disorders of the Mouth and Throat Disorders of the Esophagus Disorders of the Stomach Disorders of the Intestines Diseases of the Liver Gallbladder Disease Diseases of the Pancreas Chapter 21 Diet and Cancer Definitions and Statistics Diet and Cancer Development Nutrition for Cancer Clients Chapter 22 Nutrition in Critical Care Stress and Critical Care Nutrition and Respiration Nutritional Therapy Refeeding Syndrome Chapter 23 Diet in HIV and AIDS Human Immunodeficiency Virus Acquired Immune Deficiency Syndrome The Epidemic Complications of HIV Infection Treatment Malnutrition in AIDS Clients Nutritional Care in AIDS Client Teaching Follow-Up Care Chapter 24 Nutritional Care of the Terminally Ill Dealing With Death The Dying Process Palliative Versus Curative Care Nutrition Screening Ethical and Legal Considerations General Considerations APPENDIX A Dietary Reference Intakes for Individuals: APPENDIX B Glossary Index

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