Nutrition Essentials and Diet Therapy (9TH)

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Nutrition Essentials and Diet Therapy (9TH)

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  • 製本 Paperback:紙装版/ペーパーバック版/ページ数 688 p.
  • 言語 ENG
  • 商品コード 9780721695327
  • DDC分類 613.2

Full Description

For the new edition, chapters have been combined and condensed to streamline content to fit the needs of faculty who teach shorter courses. This reorganization helped eliminate redundancy of material throughout the text and includes content that is most relevant for the course. This new edition includes the latest developments in nutrition fundamentals, nutrition across the life span, and the management of chronic and acute illnesses. Popular features such as Facts and Fallacies, Teaching Pearls, and Critical Thinking Case Studies have been retained in this edition. A new chapter on Insulin Resistance Syndrome has been added to outline the current knowledge base of this syndrome as it relates to common health conditions such as obesity, cardiovascular disease, hypertension, and Type 2 diabetes.

Contents

SECTION 1: THE ART & SCIENCE OF NUTRITION IN HEALTH & DISEASE 1. Guides for Good Food Choices in a Family Meal Environment 2. Carbohydrates, Proteins, and Fats: The Energy Macronutrients of Balanced Meals 3. Digestion, Absorption & Metabolism in Health & Disease 4. Food as the Source of Vitamins, Minerals, Phytochemicals, and Water 5. The Nutrition Care Process in the Health Setting SECTION 2: CHRONIC & ACUTE ILLNESS 6. The Insulin Resistance Syndrome: The Common Gene 7. Obesity & Weight Management 8. Cardiovascular Disease 9. Diabetes Mellitus 10. Renal Disease 11. Cancer: Nutrition Prevention & Treatment SECTION 3: LIFESPAN & WELLNESS CONCERNS IN PROMOTING HEALTH AND MANAGING ILLNESS 12. Maternal & Infant Nutrition in Health & Disease 13. Growth & Development Issues in Promoting Good Health 14. Nutrition over the Adult Lifespan 15. National & International Nutrition Programs in Health Promotion APPENDIXES 1. Sources of Nutrition Information 2. Nutritional Materials 3. Metric Conversions and Equivalents 4. Nutritive Values for Selected Fast Foods 5. Nutritive Value of the Edible Part of Food 6. Dietary Fiber Content and Composition of Typical Servings of U.S. Foods 7. Nutritive Value of Selected Ethnic Foods 8. Enteral Supplements 9. The Exchange System 10. Growth Charts for Boys and Girls from Birth to 18 Years of Age 11. Estimating Body Frame Size 12. Body Mass Index 13. Nomogram to Estimate Stature from Knee Height in Persons Aged 60 to 90 Years 14. Child Meal Patterns of the Child and Adult Care Food Program (CACFP)