cover image - Nutritional Foundations and Clinical Applications,7th Edition
ISBN: 9780323544900
Page Count: 448
Imprint: Mosby
List Price: $92.95

Nutritional Foundations and Clinical Applications,7th Edition

by Michele Grodner, EdD, CHES, Sylvia Escott-Stump, MA, RD, LDN and Suzanne Dorner, BSN, RN, CCRN
Paperback
cover image - Nutritional Foundations and Clinical Applications,7th Edition
ISBN: 9780323544900
Page Count: 448
Imprint: Mosby
List Price: $92.95
In Stock
This is a Faculty Product!
Any student who attempts to request a review copy will be reported to the school's faculty and administration.
Please note
All review copy requests, upon verification of instructor status, will be fulfilled as a digital version of the product, if available.

Focusing on nutrition and nutritional therapy from the nurses’ perspective, Nutritional Foundations and Clinical Applications: A Nursing Approach, 7th Edition 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 new edition incorporates the most current guidelines and information on key nutrition topics throughout as well as expanded coverage on the role of inflammation in common disease. A favorite of nursing students and instructors, this leading nutrition text promotes healthy diets and shows how nutrition may be used in treating and controlling diseases and disorders.

    • Personal Perspective boxes offer first-hand accounts of interactions with patients and their families, demonstrating the personal touch for which this book is known.
    • Applying Content Knowledge and Critical Thinking/Clinical Applications case studies help you learn to apply nutrition principles to real-world practice situations.
    • Social Issue boxes emphasize ethical, social, and community concerns on local, national international levels to reveal the various influences on health and wellness.
    • Teaching Tool boxes include strategies for providing nutrition counseling to patients.
    • Health Debate boxes prepare you for encountering differing opinions or controversies about food, nutrition, and health concerns.
    • Key terms and a glossary make it easy to learn key vocabulary and concepts.
    • NEW! Completely updated content throughout incorporates the latest dietary guidelines and most current information on topics such as good vs. bad fats, nutrition during pregnancy, microbiota/probiotics/prebiotics, and more.
    • NEW! Cultural Diversity and Nutrition sections in each chapter highlight health issues and eating patterns related to specific ethnic groups to help you approach, interview, and assess patients from diverse populations.
    • NEW! Enhanced coverage of health literacy equips you with strategies for enhancing patient education for those with low literacy skills.
    • NEW! Additional Nursing Approach boxes analyze realistic nutrition case studies from the perspective of the nursing process.
    • NEW! Expanded coverage of inflammation highlights its pivotal role in conditions such as obesity, cancer, heart disease, and diabetes.
  • 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 17.  Nutrition for Cardiopulmonary Disease 18.  Nutrition for Diseases of the Kidneys 19.  Nutrition for Neuro-Psychiatric Disorders 20.  Nutrition in Cancer and HIV-AIDS

    Glossary

  • 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
In Stock
This is a Faculty Product!
Any student who attempts to request a review copy will be reported to the school's faculty and administration.
Please note
All review copy requests, upon verification of instructor status, will be fulfilled as a digital version of the product, if available.