ISBN: 9780323316446
Page Count: 464
Imprint: Mosby
List Price: $71.95

Nutritional Foundations and Clinical Applications - Elsevier eBook on VitalSource, 6th Edition

by Michele Grodner, EdD, CHES, Sylvia Escott-Stump, MA, RD, LDN and Suzanne Dorner, BSN, RN, CCRN
Elsevier eBook on VitalSource
ISBN: 9780323316446
Page Count: 464
Imprint: Mosby
List Price: $71.95
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Looking at nutrition and nutritional therapy from the nurse’s perspective, Nutritional Foundations and Clinical Applications: A Nursing Approach takes a wellness approach based on health promotion and primary prevention. It offers guidelines with a human, personal touch, using first-hand accounts to show how nutrition principles apply to patients in real-world practice. This edition includes new chapters on the effects of stress on nutrient metabolism and on nutrition for neurodegenerative disorders such as Alzheimer’s and Parkinson’s disease. Written by educators Michele Grodner, Sylvia Escott-Stump, and Suzie Dorner, this leading nutrition text promotes healthy diets and shows how nutrition may be used in treating and controlling diseases and disorders.

    • Applying Content Knowledge and Critical Thinking/Clinical Applications case studies help you apply nutrition principles to real-world practice situations.
    • Health Debate and Social Issue boxes explore controversial health issues and emphasize ethical, social, and community concerns, so that you can develop your own opinions.
    • Cultural Considerations boxes highlight health issues and eating patterns related to specific ethnic groups to help you approach, interview, and assess patients from diverse populations.
    • Teaching Tool boxes include strategies for providing nutrition counseling to patients.
    • Personal Perspective boxes offer first-hand accounts of interactions with patients and their families, demonstrating the personal touch for which this book is known.
    • Key terms and a glossary make it easy to learn key vocabulary and concepts.
    • Website listings at the end of every chapter refer you to related sites for additional research and study.
    • NEW! Nutrition for Neuro-Psychiatric Disorders chapter covers neurodegenerative disorders such as Alzheimer’s and Parkinson’s disease and psychiatric disorders such as depression and bipolar disorders.
    • NEW! Nutrition in Metabolic Stress: Burns, Trauma, and Surgery chapter examines the effects of stress on nutrient metabolism and starvation along with severe stress due to surgery and trauma.
    • NEW organization for the clinical chapters includes: 1) Disorder: background and implications, 2) Food and nutrition therapies, 3) Education: Teaching Tool boxes.
    • UPDATED content reflects changes to Healthy People 2020 and the Dietary Guidelines for Americans 2010.
    • UPDATED! The Nursing Approach box analyzes a realistic nutrition case study in terms of the nursing process, demonstrating practical ways nurses can use nutrition in practice and process.
  • PART I: Wellness, Nutrition, and the Nursing Role
    1.  Wellness Nutrition
    2.  Personal and Community Nutrition
    PART II: Nutrients, Food, and Health
    3.  Digestion, Absorption, and Metabolism
    4.  Carbohydrates
    5.  Fats
    6.  Protein
    7.  Vitamins
    8.  Water and Minerals
    PART III: Health Promotion Through Nutrition and Nursing Practice
    9.  Energy, Weight and Fitness
    10.  Nutrition Across the Life Span
    PART IV: Overview of Medical Nutrition Therapy
    11.  Nutrition Assessment and Patient Care
    12.  Food-Related Issues
    13.  Nutrition for Disorders of the Gastrointestinal Tract
    14.  Nutrition for Disorders of the Liver, Gallbladder, and Pancreas
    15.  Nutrition for Diabetes Mellitus
    16.  Nutrition in Metabolic Stress: Burns, Trauma, and Surgery  NEW!
    17.  Nutrition for Cardiopulmonary Disease
    18.  Nutrition for Diseases of the Kidneys
    19.  Nutrition for Neuro-Psychiatric Disorders  NEW!
    20.  Nutrition in Cancer and HIV-AIDS
  • Michele Grodner, EdD, CHES, Professor and Nutrition Coordinator, Department of Community Health, William Paterson University, Wayne, NJ, Sylvia Escott-Stump, MA, RD, LDN, Dietetic Programs Director, East Carolina University, Greenville, NC; and Consulting Nutritionist, Nutritional Balance, Greenville, NC and Suzanne Dorner, BSN, RN, CCRN, Clinical Nurse, Medical Intensive Care Unit, Tampa General Hospital, Tampa, Florida
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