Nutritional Foundations and Clinical Applications - Elsevier eBook on Intel Education Study,5th Edition
Now in its 5th edition, the critically acclaimed Nutritional Foundations and Clinical Applications, A Nursing Approach offers you a comprehensive, first-hand account of the ways in which nutrition affects the lives of nursing professionals and everyday people. Discussions on nutritional needs and nutritional therapy, from the nurse's perspective, define your role in nutrition, wellness, and health promotion. The dynamic author team of Grodner, Roth, and Walkingshaw utilizes a conversational writing style, and a variety of learning features help you apply your knowledge to the clinical setting. Content updates, specifically to the Dietary Guidelines for Americans 2010, an online resource, a new logical organization, and much more prepare you to handle the challenges you face with ease.
- Emphasis on health promotion and primary prevention stresses the adoption of a healthy diet and lifestyle to enhance quality of life.
- Content Knowledge and Critical Thinking/Clinical Applications case studies reinforce knowledge and help you apply nutrition principles to real-world situations.
- Cultural Considerations boxes discuss various eating patterns related to ethnicity and religion to help you understand the various influences on health and wellness.
- Personal Perspective boxes demonstrate the personal touch for which this book is known, and offer first-hand accounts of interactions with patients and their families.
- Health Debate and Social Issue boxes explore controversial health issues and encourage you to develop your own opinions.
- Teaching tool boxes provide tips and guidance to apply when educating patients.
- Website listings with a short narrative at the end of every chapter refer you to additional online resources.
- Updated content to Dietary Guidelines for Americans 2010 keeps you current.
- Additional questions added to case studies in the Nursing Approach boxes help you focus on practical ways you can use nutrition in practice.
- Study tools on Evolve present virtual case studies and additional questions with instant feedback to your answers that reinforce your learning.
- Online icons throughout the text refer you to the NEW Nutrition Concepts Online course content.
- A logical organization to updated and streamlined content lets you find the information you need quickly.
PART I: Wellness, Nutrition, and the Nursing Role
Chapter 1: Wellness Nutrition
Chapter 2: Personal and Community Nutrition
PART II: Nutrients, Food, and Health
Chapter 3: Digestion, Absorption, and Metabolism
Chapter 4: Carbohydrates
Chapter 5: Fats
Chapter 6: Protein
Chapter 7: Vitamins
Chapter 8: Water and Minerals
PART III: Health Promotion through Nutrition and Nursing Practice
Chapter 9: Energy Supply and Fitness
Chapter 10: Management of Body Composition
Chapter 11: Life Span Health Promotion: Pregnancy, Lactation, and Infancy
Chapter 12: Life Span Health Promotion: Childhood and Adolescence
Chapter 13: Life Span Health Promotion: Adulthood
PART IV: Overview of Medical Nutrition Therapy
Chapter 14: Nutrition in Patient Care
Chapter 15: Nutrition and Metabolic Stress
Chapter 16: Interactions: Complementary and Alternative Medicine, Dietary Supplements, and Medications
Chapter 17: Nutrition for Disorders of the Gastrointestinal Tract
Chapter 18: Nutrition for Disorders of the Liver, Gallbladder, and Pancreas
Chapter 19: Nutrition for Diabetes Mellitus
Chapter 20: Nutrition for Cardiovascular and Respiratory Diseases
Chapter 21 : Nutrition for Diseases of the Kidneys
Chapter 22: Nutrition in Cancer, AIDS , and Other Special Problems
A Exchange Lists for Meal Planning
B Canada’s Food Guide to Healthy Eating
C Body Mass Index Table (2nd BMI table)
D Kilocalorie-Restricted Dietary Patterns
E Foods Recommended for Hospital Diet Progression
F Complementary and Alternative Medicine Domains
G National Renal Diet
H Foods High in Lactose, Purines, and Oxalates
I Cultural and Religious Dietary Patterns
Michele Grodner, EdD, CHES, Professor and Nutrition Coordinator, Department of Community Health, William Paterson University, Wayne, NJ, Sara Long Roth, PhD, RD, LD, Professor and Director, Didactic Program in Dietetics, Department of Animal Science, Food, and Nutrition, Southern Illinois University Carbondale, Carbondale, IL and Bonnie C. Walkingshaw, MS, RN