Krause's Food & the Nutrition Care Process, 14th Edition
A trusted classic for over 50 years, Krause’s Food and the Nutrition Care Process, 14th Edition presents the most cutting-edge and up-to-date dietetics content available in this ever-changing field. Nicknamed the "nutrition bible", students and practitioners alike turn to its current, comprehensive content, engaging pedagogy and design, and logical presentation of information. This new edition includes the 2015 Dietary Guidelines for Americans, more visuals, and highlighted Clinical Case Studies, Clinical Insights, and Clinical Applications boxes that help translate scientific knowledge into practical patient care. Written by nearly 50 nationally recognized writers, researchers, and practitioners, it covers nutrition assessment and intervention, the nutritional needs of individuals in different stages of the life cycle, nutrition for health and fitness, and medical nutrition therapy.
- Authored by clinical specialists, ensuring in-depth coverage with many practical and evidence-based recommendations.
- Sample Nutrition Diagnosis boxes present a problem, its etiology, and its signs and symptoms before concluding with a sample nutrition diagnosis, providing both students and practitioners with real-life scenarios they may encounter in practice.
- UNIQUE! Pathophysiology algorithms present the cause, pathophysiology, and medical nutrition management for a variety of disorders and conditions to help you provide optimal nutritional care.
- Chapters on nutrition in each of the life cycle phases, include:
- Nutrition in Pregnancy and Lactation
- Nutrition in Infancy
- Nutrition in Childhood
- Nutrition in Adolescence
- Nutrition in the Adult Years
- Nutrition in Aging
- Focus On boxes provide thought-provoking information on key concepts for well-rounded study and further discussion within the classroom.
- New Directions boxes point you toward additional research on emerging areas in nutrition therapy.
- Clinical Insight boxes expand on clinical information, highlight areas that may go unnoticed, and contain clinical resources for students and practitioners.
- Chapters on the nutritional care of the low-birth-weight and premature infant feature information on how to support their health, growth, and development.
- Useful websites direct you to online resources that relate to chapter topics.
- Key terms are defined at the beginning of each chapter and bolded within the text where they are discussed in more detail.
- NEW! The most up-to-date content throughout, including the 2015 Dietary Guidelines for Americans.
- NEW! Worksheets on how to calculate parenteral and enteral nutrition needs added to Chapter 14: Food and Nutrient Delivery: Nutrition Support Methods.
- NEW! Clinical Case Studies and Clinical Applications boxes help translate academic knowledge into practical patient care.
- NEW! The latest recommendations from the National Institutes of Health are discussed in Chapter 33: MNT for Cardiovascular Disease.
- NEW! Standards of Care recommendations incorporated throughout the book.
- NEW! Inflammation and the Pathophysiology of Chronic Disease chapter cross-references to diseases with inflammation in the MNT chapters.
- NEW! More visuals added to Chapter 6, Clinical: Water, Electrolytes, and Acid-Base Balance, to help convey key concepts.
- NEW! Nutrition and the Affordable Care Act, Human Milk Banking, and Vending Machine Labeling Law boxes highlight the latest information on these hot topics.
- NEW! The Anti-inflammatory Diet appendix details the disease-fighting potential of anti-inflammatory foods.
- EXPANDED! MNT for Psychiatric Conditions chapter includes the most up-to-date material on Parkinson's disease and Alzheimer's disease.
PART 1: NUTRITION ASSESSMENT 1. Intake: Digestion, Absorption, Transport and Excretion of Nutrients 2. Intake: Energy 3. NEW! Inflammation and the Pathophysiology of Chronic Disease 4. Intake: Analysis of the Diet 5. Clinical: Nutritional Genomics 6. Clinical: Water, Electrolytes, and Acid-Base Balance 7. Clinical: Biochemical, Physical, and Functional Assessment 8. Clinical: Food-Drug Interactions 9. Behavioral-Environmental: The Individual in the Community PART 2: NUTRITION DIAGNOSIS AND INTERVENTION 10. Overview of Nutrition Diagnosis and Intervention 11. Food and Nutrient Delivery: Diet Guidelines, Nutrient Standards, and Cultural Competence
12. Food and Nutrient Delivery: Complementary and Integrative Medicine and Dietary Supplementation
13. Food and Nutrient Delivery: Nutrition Support 14. Education and Counseling: Behavioral Change PART 3: NUTRITION IN THE LIFE CYCLE 15. Nutrition for Reproductive Health and Lactation 16. Nutrition in Infancy 17. Nutrition in Childhood 18. Nutrition in Adolescence 19. Nutrition in the Adult Years 20. Nutrition in Aging PART 4: NUTRITION FOR HEALTH AND FITNESS 21. Nutrition for Weight Management 22. Nutrition in Eating Disorders 23. Nutrition for Exercise and Sports Performance 24. Nutrition and Bone Health 25. Nutrition for Oral and Dental Health PART 5: MEDICAL NUTRITION THERAPY 26. MNT for Adverse Reactions to Food Allergies and Intolerance 27. MNT for Upper Gastrointestinal Tract Disorders 28. MNT for Lower Gastrointestinal Tract Disorders 29. MNT for Hepatobiliary and Pancreatic Disorders 30. MNT for Diabetes Mellitus and Hypoglycemia of Nondiabetic Origin 31. MNT for Thyroid, Adrenal, and Other Endocrine Disorders 32. MNT for Anemia 33. MNT for Cardiovascular Disease 34. MNT for Pulmonary Disease 35. MNT for Renal Disorders 36. MNT for Cancer Prevention, Treatment, and Survivorship 37. MNT for HIV and AIDS 38. MNT in Critical Care 39. MNT for Rheumatic Disease
40. MNT for Neurologic Disorders 41. MNT in Psychiatric and Cognitive Disorders PART 6: PEDIATRIC SPECIALTIES 42. MNT for Low-Birth-Weight Infants 43. MNT for Genetic Metabolic Disorders 44. MNT for Intellectual and Developmental Disabilities APPENDICES INDEX
L. Kathleen Mahan, MS, RD, CDE, Clinical Associate, Department of Pediatrics, School of Medicine, University of Washington; Nutrition Consultant, Nutrition by Design, Seattle, WA and Janice L Raymond, MS, RDN, CSG, Clinical Nutrition Director
Thomas Cuisine Management at Providence Mount St. Vincent
Department of Nutrition and Exercise Science