Nutrition for Health and Health Care, International Edition
Brooks/Cole (Verlag)
978-0-538-73554-4 (ISBN)
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Current, practical information in a real-world context for future nurses and health care professionals.
Designed for the clinical nutrition and/or diet therapy nutrition course, NUTRITION FOR HEALTH AND HEALTH CARE, 4e, International Edition is a trusted text that demonstrates the important role of nutrition to future nurses and health care professionals in their future careers. The text begins by covering basic nutrition concepts and followed by clinical topics organized by organ systems, linking nutrition to different disease states, such as diabetes, renal disease, and liver disorders. Each chapter includes practical information, current research, and clinical practice guidelines for addressing nutrition concerns and incorporating nutrition into care plans. Valuable supplements accompany this text to help instructors prepare for class and to help students succeed in their course.
Linda Kelly DeBruyne, M.S., R.D., received her B.S. and M.S. degrees in nutrition and food science from Florida State University. She is a founding member of Nutrition and Health Associates, an information resource center in Tallahassee, Florida, where her specialty areas are life cycle nutrition and fitness. Her other publications include the textbooks Nutrition for Health and Health Care, and Health: Making Life Choices. She is a registered dietitian nutritionist and maintains a professional membership in the Academy of Nutrition and Dietetics. Linda Kelly DeBruyne, M.S., R.D., received her B.S. and M.S. degrees in nutrition and food science from Florida State University. She is a founding member of Nutrition and Health Associates, an information resource center in Tallahassee, Florida, where her specialty areas are life cycle nutrition and fitness. Her other publications include the textbooks Nutrition for Health and Health Care, and Health: Making Life Choices. She is a registered dietitian nutritionist and maintains a professional membership in the Academy of Nutrition and Dietetics. Kathryn Pinna, Ph.D., R.D., received her M.S. and Ph.D. degrees in nutrition from the University of California at Berkeley. She taught nutrition, food science, and human biology courses in the San Francisco Bay Area for over 25 years and also worked as an outpatient dietitian, Internet consultant, and freelance writer. Her other publications include the textbooks Understanding Normal and Clinical Nutrition and Nutrition for Health and Health Care. She is a registered dietitian and a member of the American Society for Nutrition and the Academy of Nutrition and Dietetics. Sharon Rady Rolfes is a Registered Dietitian Nutritionist and founding member of Nutrition and Health Associates, an information resource center that manages a research database of more than 1,000 nutrition-related topics. Previously, Ms. Rolfes taught at Florida State University and coauthored several other college textbooks, including Understanding Nutrition. In addition to writing, Ms. Rolfes consults on educational projects, and volunteers on the board of Working Well, a community initiative dedicated to creating a healthy workforce. A member of the Academy of Nutrition and Dietetics, she received her MS in Nutrition and Food Science from Florida State University. Ellie Whitney has coauthored almost a dozen textbooks on nutrition, health, and related topics. Before retiring, Dr. Whitney taught at Florida State University and Florida A&M University, and spent three decades studying Florida and its ecology. Today, she devotes her time and passion to climate change issues and volunteers for the nonpartisan national nonprofit Citizens Climate Lobby. Dr. Whitney holds B.A. and Ph.D. degrees in Biology from Radcliffe and Washington Universities. Ellie Whitney has coauthored almost a dozen textbooks on nutrition, health, and related topics. Before retiring, Dr. Whitney taught at Florida State University and Florida A&M University, and spent three decades studying Florida and its ecology. Today, she devotes her time and passion to climate change issues and volunteers for the nonpartisan national nonprofit Citizens Climate Lobby. Dr. Whitney holds B.A. and Ph.D. degrees in Biology from Radcliffe and Washington Universities.
1. OVERVIEW OF NUTRITION AND HEALTH.
Nutrition in Practice: Finding the Truth about Nutrition.
2. DIGESTION AND ABSORPTION.
Nutrition in Practice: Food Safety.
3. CARBOHYDRATES.
Nutrition in Practice: The Glycemic Index in Nutrition Practice.
4. LIPIDS.
Nutrition in Practice: Figuring Out Fats.
5. PROTEIN.
Nutrition in Practice: Vegetarian Diets.
6. ENERGY BALANCE AND BODY COMPOSITION.
Nutrition in Practice: Fad Diets.
7. WEIGHT MANAGEMENT: OVERWEIGHT AND UNDERWEIGHT.
Nutrition in Practice: Eating Disorders.
8. THE VITAMINS.
Nutrition in Practice: Phytochemicals and Functional Foods.
9. WATER AND THE MINERALS.
Nutrition in Practice: Vitamin and Mineral Supplements.
10. NUTRITION THROUGH THE LIFE SPAN: PREGNANCY AND INFANCY.
Nutrition in Practice: Encouraging Successful Breastfeeding.
11. NUTRITION THROUGH THE LIFE SPAN: CHILDHOOD AND ADOLESCENCE.
Nutrition in Practice: Childhood Obesity and the Early Development of Chronic Diseases.
12. NUTRITION THROUGH THE LIFE SPAN: LATER ADULTHOOD.
Nutrition in Practice: Hunger and Community Nutrition.
13. NUTRITION CARE AND ASSESSMENT.
Nutrition in Practice: Nutritional Genomics.
14. NUTRITION INTERVENTION AND DIET-DRUG INTERACTIONS.
Nutrition in Practice: Complementary and Alternative Therapies.
15. ENTERAL AND PARENTERAL NUTRITION SUPPORT.
Nutrition in Practice: Inborn Errors of Metabolism.
16. NUTRITION IN METABOLIC AND RESPIRATORY STRESS.
Nutrition in Practice: Multiple Organ Dysfunction Syndrome.
17. NUTRITION AND UPPER GASTROINTESTINAL DISORDERS.
Nutrition in Practice: Nutrition and Oral Health.
18. NUTRITION AND LOWER GASTROINTESTINAL DISORDERS.
Nutrition in Practice: Probiotics and Intestinal Health.
19. NUTRITION AND LIVER DISEASES.
Nutrition in Practice: Alcohol in Health and Disease.
20. NUTRITION AND DIABETES MELLITUS.
Nutrition in Practice: Metabolic Syndrome.
21. NUTRITION AND DISORDERS OF THE HEART AND BLOOD VESSELS.
Nutrition in Practice: Helping People with Feeding Disabilities.
22. NUTRITION AND RENAL DISEASES.
Nutrition in Practice: Dialysis.
23. NUTRITION, CANCER, AND HIV INFECTION.
Nutrition in Practice: Ethical Issues in Nutrition Care.
| Verlagsort | CA |
|---|---|
| Sprache | englisch |
| Maße | 213 x 271 mm |
| Gewicht | 1588 g |
| Themenwelt | Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie ► Ernährung / Diät / Fasten |
| Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung | |
| Schlagworte | Gesunde Ernährung |
| ISBN-10 | 0-538-73554-6 / 0538735546 |
| ISBN-13 | 978-0-538-73554-4 / 9780538735544 |
| Zustand | Neuware |
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