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Cover image for Nutrition & diet therapy / Ruth A. Roth.
Nutrition & diet therapy / Ruth A. Roth.
Title:
Nutrition & diet therapy / Ruth A. Roth.
Other Title:
Nutrition and diet therapy
Personal Author:
Edition:
10th ed.
Publication:
Clifton Park, NY : Delmar Cengage Learning, [2011]
Publication Date:
2011
ISBN:
9781435486294

9781418018269
Bibliography Note:
Includes bibliographical references (pages 557-560) and index.
Contents:
Preface -- Acknowledgments -- Reviewers -- How to use this text -- How to use StudyWare -- Section 1: Fundamentals Of Nutrition -- 1: Relationship of nutrition and health -- Nutrients and their functions -- Characteristics of good nutrition -- Malnutrition -- Individuals at risk from poor nutritional intake -- Cumulative effects of nutrition -- Nutrition assessment -- Considerations for the health care professional -- Summary -- 2: Planning a healthy diet -- Dietary guidelines for Americans -- MyPyramid -- Food labeling -- Food customs -- US cultural dietary influences -- Food patterns based on religion or philosophy -- Other food patterns -- Considerations for the health care professional -- Summary -- 3: Digestion, absorption, and metabolism -- Digestion -- Absorption -- Metabolism -- Energy -- Considerations for the health care professional -- Summary -- 4: Carbohydrates -- Functions -- Food sources -- Classification -- Digestion and absorption -- Metabolism and elimination -- Dietary requirements -- Considerations for the health care professional -- Summary -- 5: Lipids or fats -- Functions -- Food sources -- Classification -- Cholesterol -- Digestion and absorption -- Metabolism and elimination -- Fats and the consumer -- Dietary requirements -- Considerations for the health care professional -- Summary -- 6: Proteins -- Functions -- Food sources -- Classification -- Composition -- Digestion and absorption -- Metabolism and elimination -- Dietary requirements -- Considerations for the health care professional -- Summary -- 7: Vitamins -- Dietary requirements -- Classification -- Fat-soluble vitamins -- Water-soluble vitamins -- Supplements -- Considerations for the health care professional -- Summary -- 8: Minerals -- Classification -- Toxicity -- Major minerals -- Trace minerals -- Considerations for the health care professional -- Summary -- 9: Water -- Fluid and electrolyte balance -- Acid-base balance -- Considerations for the health care professional -- Summary -- Section 2: Maintenance Of Health Through Good Nutrition -- 10: Food-related illnesses and allergies -- Bacteria that cause foodborne illness -- Other substances that cause food poisoning -- Prevention of foodborne illnesses -- Miscellaneous food poisonings -- Food allergies -- Considerations for the health care professional -- Summary -- 11: Diet during pregnancy and lactation -- Weight gain during pregnancy -- Nutritional needs during prepregnancy -- Nutritional needs during pregnancy -- Fulfillment of nutritional needs during pregnancy -- Concerns during pregnancy -- Diet for the pregnant woman with diabetes -- Pregnancy during adolescence -- Lactation -- Considerations for the health care professional -- Summary -- 12: Diet during infancy -- Nutritional requirements -- Breastfeeding -- Bottle feeding -- Supplementary foods -- Special considerations for infants with altered nutritional needs -- Special considerations for infants with metabolic disorders -- Considerations for the health care professional -- Summary --

13: Diet during childhood and adolescence -- Children ages 1 to 12 -- Adolescents -- Special considerations for the adolescent related to nutrition concerns -- Considerations for the health care professional -- Summary -- 14: Diet during young and middle adulthood -- Nutritional requirements -- Calorie requirements -- Special considerations related to nutrition concerns -- Weight control -- Considerations for the health care professional -- Summary -- 15: Diet during late adulthood -- Effects of aging -- Nutritional requirements -- Food habits -- Food fads -- Appropriate diets -- Special considerations for the chronically ill older adult -- Considerations for the health care professional -- Summary -- Section 3: Medical Nutrition Therapy -- 16: Diet and weight control -- Overweight and obesity -- Dietary treatment of overweight and obesity -- Underweight -- Considerations for the health care professional -- Summary -- 17: Diet and diabetes mellitus -- Etiology -- Symptoms -- Classification -- Treatment -- Nutritional management -- Special considerations for the diabetic client -- Considerations for the health care professional -- Summary -- 18: Diet and cardiovascular disease -- Atherosclerosis -- Medical nutrition therapy for hyperlipidemia -- Myocardial infarction -- Congestive heart failure -- Hypertension -- Dietary treatment for hypertension -- Considerations for the health care professional -- Summary -- 19: Diet and renal disease -- Renal diseases -- Special considerations for clients with renal diseases -- Considerations for the health care professional -- Summary -- 20: Diet and gastrointestinal problems -- Disorders of the primary organs -- Disorders of the accessory organs -- Residue-controlled diets -- Considerations for the health care professional -- Summary -- 21: Diet and cancer -- Causes of cancer -- Classifications of cancer -- Relationships of food and cancer -- Effects of cancer -- Treatment of cancer -- Nutritional care of the cancer client -- Considerations for the health care professional -- Summary -- 22: Diet and clients with special needs -- Surgical client -- Client receiving enteral nutrition -- Client receiving parenteral nutrition -- Client with burns -- Client with infection -- Client with AIDS -- Considerations for the health care professional -- Summary -- 23: Nutritional care of clients -- Hospitalized clients -- Feeding the client -- Long-term care of the elderly -- Considerations for the health care professional -- Summary -- Appendices -- Appendix A: MyPyramid food intake pattern calorie levels -- Appendix B: Dietary Guidelines for Americans 2005: Food Sources of selected nutrients -- B-1: Food Sources of potassium -- B-2: Food Sources of Vitamin E -- B-3: Food Sources of iron -- B-4: Nondairy food sources of calcium -- B-5: Food Sources of calcium -- B-6: Food Sources of Vitamin A -- B-7: Food Sources of magnesium -- B-8: Food Sources of dietary fiber -- B-9: Food Sources of Vitamin C -- Appendix C: Dietary guidelines for Americans 2005: eating patterns -- C-1: DASH eating plan at 1,600, 2,000, 2,600, and 3,100 calorie levels -- C-2: USDA Food Guide -- C-3: Discretionary calorie allowance in the USDA Food Guide -- Appendix D: Nutritive value of the edible part of food -- Appendix E: Drug-food interactions -- Appendix F: English and metric units and conversions -- Glossary -- References -- Bibliography -- Index.
Abstract:
From the Back Cover: Nutrition & Diet Therapy, 10th edition is an introduction to the essentials of nutrition concepts, good health and client care that will provide you with a solid foundation in nutrition. Nutrition & Diet Therapy is organized around three simple concepts: fundamentals of nutrition, how to maintain good health through nutrition and important concepts for the nurse. Misconceptions presented in the media about the link between good nutrition and good health is discussed, enabling you to more effectively help your clients improve their nutrition and overall health. New to this edition: Updated exchange list information, developed by the American Diabetes Association in conjunction with the American Dietetic Association, as well as updated Recommended Dietary Allowances (RDA) and Daily Recommended Intake (DRI) can be found in tables throughout the book. A new section in Chapter 2, U.S. Cultural Dietary Influences provides expanded information about the influence of cultures on the U.S. diet and their nutritional strengths and weaknesses. New childhood obesity information discusses recent findings about the increasing obesity problem among children, and outlines a strategy parents can use to help their children. New Online Companion includes access to StudyWare online; links to resources, additional NCLEX style questions, and presentations in PowerPoint.
Content Type:
text
Carrier Type:
computer disc
Local Note:
MUW-Ordered by Nursing.
Language:
English
No. of Holds:
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