Handbook of Clinical Dietetics
Second Edition
Seiten
1992
Yale University Press (Verlag)
978-0-300-05218-3 (ISBN)
Yale University Press (Verlag)
978-0-300-05218-3 (ISBN)
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Deals principally with nutritional intervention in various diseases. It tries to unify diet composition by providing definitions and goals of different diets, nutritional assessment of patients and quality assurance priorities. It also offers sample menus for each diet.
This handbook deals principally with current nutritional intervention in various diseases. It tries to unify diet composition by providing definitions and goals of different diets; the effects, physiology, indications for use, possible adverse reactions, and contraindications of the diets; nutritional assessments of the patients; and quality assurance priorities. It also offers sample menus for each diet and techniques for implementation. The book covers normal diets and modified diets, including modifications in consistency and texture, protein content, carbohydrate content, fat content, kilocalorie content, and mineral content, and various special and test diets.
This thoroughly documented, practical book—which represents a complete rewriting and updating of the information in the earlier edition—will serve as an invaluable reference for dietitians, dietetic technicians, nutritionists, physicians, physician's assistants, nurse practitioners, and nurses, as well as a comprehensive text for nutrition students.
This handbook deals principally with current nutritional intervention in various diseases. It tries to unify diet composition by providing definitions and goals of different diets; the effects, physiology, indications for use, possible adverse reactions, and contraindications of the diets; nutritional assessments of the patients; and quality assurance priorities. It also offers sample menus for each diet and techniques for implementation. The book covers normal diets and modified diets, including modifications in consistency and texture, protein content, carbohydrate content, fat content, kilocalorie content, and mineral content, and various special and test diets.
This thoroughly documented, practical book—which represents a complete rewriting and updating of the information in the earlier edition—will serve as an invaluable reference for dietitians, dietetic technicians, nutritionists, physicians, physician's assistants, nurse practitioners, and nurses, as well as a comprehensive text for nutrition students.
Preface; acknowledgments; introduction; normal diet; modifications in consistency and texture; modifications in protein content; modifications in carbohydrate content; modifications in fat content; modifications in kilocalorie content; modification in mineral content; miscellaneous. Appendices: normal references and calculations; nutrient analysis of sample menus.
| Erscheint lt. Verlag | 2.11.1992 |
|---|---|
| Sprache | englisch |
| Maße | 216 x 279 mm |
| Gewicht | 1418 g |
| Themenwelt | Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung |
| ISBN-10 | 0-300-05218-9 / 0300052189 |
| ISBN-13 | 978-0-300-05218-3 / 9780300052183 |
| Zustand | Neuware |
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