| Description |
1 online resource (481 pages) |
| Contents |
Intro; Inside Front Cover; Copyright; Dedications; Preface; Reviewers; Acknowledgments; Contents; UNIT 1 The Role of Nutrientsin the Human Body; Chapter 1 Nutrition in Human Health; The Language of Nutrition; Health Promotion and Disease Prevention; Unbalanced Nutrition; Nutritional Care; Impact of Culture on Nutrition; Chapter 2 Carbohydrates; Composition of Carbohydrates; Basic Terminology; Functions of Carbohydrates; Health and Carbohydrates; Food Sources; Carbohydrate Counting; Food Groups; Dietary Recommendations; Chapter 3 Fats; Basic Terminology; Physical Properties and Food Sources |
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Functions of FatsCholesterol; Dietary Recommendations Concerning Fat; Dietary Fat Intake and Health; Chapter 4 Protein; Composition of Proteins; Functions of Proteins in the Body; Classification of Food Protein; Dietary Reference Intakes; Wise Protein Choices; Chapter 5 Energy Balance; Homeostasis and Survival; Measuring Energy; Energy Nutrient Values; Components of Energy Expenditure; Energy Intake; Dietary Recommendations; Chapter 6 Vitamins; The Nature of Vitamins; Fat-Soluble Vitamins; Water-Soluble Vitamins; Vitamin Supplements; Chapter 7 Minerals; Functions of Minerals |
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Classification of MineralsMajor Minerals; Trace Minerals; Other Minerals That Have an Impact on Health; Mineral Supplementation; Chapter 8 Water; Water in Human Nutrition; Physiology of Body Fluids; Water Balance and Imbalances; Chapter 9 Digestion, Absorption, Metabolism, and Excretion; Overview of the Major Processes; Digestion; Absorption; Metabolism; Excretion of Waste; UNIT 2 Family andCommunity Nutrition; Chapter 10 Life Cycle Nutrition: Pregnancy and Lactation; Nutrition During Pregnancy; The Breastfeeding Mother; Chapter 11 Life Cycle Nutrition: Infancy, Childhood, and Adolescence |
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Psychosocial DevelopmentNutrition in Infancy; Nutrition of the Toddler (Age 1 to 3 Years); Nutrition of the Preschool Child (Age 3 to 6 Years); Nutrition of the School-Age Child (Age 6 to 12 Years); Nutrition in Adolescence; Overweight in Children and Adolescents; Chapter 12 Life Cycle Nutrition: The Mature Adult; Young Adulthood; Middle Adulthood; Older Adulthood; Chapter 13 Food Management; Food Irradiation; Microbiological Hazards; Environmental Pollutants; Food Additives; The Food Label; UNIT 3 Clinical Nutrition; Chapter 14 Nutrient Delivery; Food Service in Institutions |
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Nutritional Care ServicesImportance of Nutritional Care; Methods of Nutrient Delivery; Chapter 15 Interactions: Food and Nutrients Versus Medications and Supplements; Extent of Use; Mechanisms of Interactions; Dietary Supplements; Enhancing Athletic Performance; Responsibilities of Health-Care Professionals; Chapter 16 Weight Management; Terminology and Classification; Prevalence and Incidence of Overweight and Obesity; Basic Science of Energy Imbalance; Consequences of Obesity; Factors Influencing Food Intake; Physiology; Theories About Obesity; Federal Guidelines |
| Summary |
Meet the ever-changing demands of providing quality nutritional care for patients across the lifespan |
| Notes |
Treatment of Energy Imbalances |
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Print version record |
| Form |
Electronic book
|
| Author |
Litch, Namcy
|
| ISBN |
9780803689992 |
|
0803689993 |
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