Nutrition & Diet Therapy

Front Cover......Page 1
Title Page......Page 4
Copyright......Page 5
Brief Contents......Page 8
CONTENTS......Page 10
Preface......Page 18
Acknowledgments......Page 22
Reviewers......Page 23
How to Use This Text......Page 24
How to Use StudyWARE......Page 28
SECTION 1 FUNDAMENTALS OF NUTRITION......Page 30
CHAPTER 1 The Relationship of Nutrition and Health......Page 32
Nutrients and Their Functions......Page 33
Characteristics of Good Nutrition......Page 34
Malnutrition......Page 35
Individuals at Risk from Poor Nutritional Intake......Page 36
Cumulative Effects of Nutrition......Page 37
Nutrition Assessment......Page 38
Considerations for the Health Care Professional......Page 41
Summary......Page 42
CHAPTER 2 Planning a Healthy Diet......Page 48
Dietary Guidelines for Americans......Page 49
MyPyramid......Page 58
Food Labeling......Page 65
Food Customs......Page 68
U.S. Cultural Dietary Influences......Page 69
Food Patterns Based on Religion or Philosophy......Page 82
Other Food Patterns......Page 84
Summary......Page 85
Digestion......Page 92
Absorption......Page 97
Energy......Page 99
Summary......Page 103
CHAPTER 4 Carbohydrates......Page 108
Functions......Page 109
Food Sources......Page 110
Classification......Page 111
Metabolism and Elimination......Page 116
Considerations for the Health Care Professional......Page 119
Summary......Page 120
CHAPTER 5 Lipids or Fats......Page 124
Food Sources......Page 125
Classification......Page 126
Cholesterol......Page 128
Digestion and Absorption......Page 129
Fats and the Consumer......Page 132
Considerations for the Health Care Professional......Page 133
Summary......Page 134
Functions......Page 140
Food Sources......Page 141
Classification......Page 142
Digestion and Absorption......Page 143
Dietary Requirements......Page 144
Summary......Page 149
CHAPTER 7 Vitamins......Page 154
Dietary Requirements......Page 155
Fat-Soluble Vitamins......Page 157
Water-Soluble Vitamins......Page 166
Supplements......Page 172
Considerations for the Health Care Professional......Page 173
Summary......Page 174
CHAPTER 8 Minerals......Page 180
Classification......Page 181
Major Minerals......Page 185
Trace Minerals......Page 192
Considerations for the Health Care Professional......Page 197
Summary......Page 198
CHAPTER 9 Water......Page 202
Fluid and Electrolyte Balance......Page 204
Acid-Base Balance......Page 208
Summary......Page 209
SECTION 2 MAINTENANCE OF HEALTH THROUGH GOOD NUTRITION......Page 214
CHAPTER 10 Food-Related Illnesses and Allergies......Page 216
Bacteria That Cause Foodborne Illness......Page 217
Other Substances That Cause Food Poisoning......Page 222
Prevention of Foodborne Illnesses......Page 223
Food Allergies......Page 226
Summary......Page 229
CHAPTER 11 Diet during Pregnancy and Lactation......Page 234
Weight Gain during Pregnancy......Page 235
Nutritional Needs during Pregnancy......Page 236
Fulfillment of Nutritional Needs during Pregnancy......Page 237
Concerns during Pregnancy......Page 238
Pregnancy during Adolescence......Page 242
Lactation......Page 243
Considerations for the Health Care Professional......Page 245
Summary......Page 246
CHAPTER 12 Diet during Infancy......Page 252
Nutritional Requirements......Page 253
Breastfeeding......Page 255
Bottle Feeding......Page 256
Supplementary Foods......Page 258
Special Considerations for Infants with Altered Nutritional Needs......Page 262
Special Considerations for Infants with Metabolic Disorders......Page 264
Considerations for the Health Care Professional......Page 268
Summary......Page 269
CHAPTER 13 Diet during Childhood and Adolescence......Page 274
Children Ages 1 to 12......Page 275
Adolescents......Page 286
Special Considerations for the Adolescent Related to Nutrition Concerns......Page 287
Summary......Page 294
CHAPTER 14 Diet during Young and Middle Adulthood......Page 298
Calorie Requirements......Page 300
Special Considerations Related to Nutrition Concerns......Page 301
Weight Control......Page 302
Considerations for the Health Care Professional......Page 303
Summary......Page 304
The Effects of Aging......Page 308
Nutritional Requirements......Page 310
Food Habits......Page 311
Appropriate Diets......Page 312
Special Considerations for the Chronically Ill Older Adult......Page 313
Considerations for the Health Care Professional......Page 316
Summary......Page 317
SECTION 3 MEDICAL NUTRITION THERAPY......Page 322
CHAPTER 16 Diet and Weight Control......Page 324
Overweight and Obesity......Page 325
Dietary Treatment of Overweight and Obesity......Page 329
Underweight......Page 336
Summary......Page 338
CHAPTER 17 Diet and Diabetes Mellitus......Page 344
Symptoms......Page 345
Classification......Page 346
Treatment......Page 348
Nutritional Management......Page 349
Special Considerations for the Diabetic Client......Page 372
Considerations for the Health Care Professional......Page 374
Summary......Page 376
CHAPTER 18 Diet and Cardiovascular Disease......Page 380
Atherosclerosis......Page 381
Medical Nutrition Therapy for Hyperlipidemia......Page 382
Myocardial Infarction......Page 385
Congestive Heart Failure......Page 386
Hypertension......Page 387
Dietary Treatment for Hypertension......Page 388
Summary......Page 391
CHAPTER 19 Diet and Renal Disease......Page 396
Renal Diseases......Page 398
Special Considerations for Clients with Renal Diseases......Page 399
Considerations for the Health Care Professional......Page 404
Summary......Page 405
CHAPTER 20 Diet and Gastrointestinal Problems......Page 410
Disorders of the Primary Organs......Page 411
Disorders of the Accessory Organs......Page 418
Residue-Controlled Diets......Page 421
Considerations for the Health Care Professional......Page 423
Summary......Page 424
CHAPTER 21 Diet and Cancer......Page 428
Classifications of Cancer......Page 429
Relationships of Food and Cancer......Page 430
The Effects of Cancer......Page 431
Nutritional Care of the Cancer Client......Page 432
Summary......Page 434
CHAPTER 22 Diet and Clients with Special Needs......Page 438
The Surgical Client......Page 439
The Client Receiving Enteral Nutrition......Page 440
The Client Receiving Parenteral Nutrition......Page 443
The Client with Burns......Page 444
The Client with AIDS......Page 445
Summary......Page 448
Hospitalized Clients......Page 452
Feeding the Client......Page 453
Long-Term Care of the Elderly......Page 455
Summary......Page 457
APPENDICES......Page 462
APPENDIX A: MyPyramid Food Intake Pattern Calorie Levels......Page 464
B-1: Food Sources of Potassium......Page 466
B-2: Food Sources of Vitamin E......Page 467
B-3: Food Sources of Iron......Page 468
B-4: Nondairy Food Sources of Calcium......Page 469
B-5: Food Sources of Calcium......Page 470
B-6: Food Sources of Vitamin A......Page 471
B-7: Food Sources of Magnesium......Page 472
B-8: Food Sources of Dietary Fiber......Page 473
B-9: Food Sources of Vitamin C......Page 474
APPENDIX C: Dietary Guidelines for Americans 2005: Eating Patterns......Page 476
C-1: The DASH Eating Plan at 1,600, 2,000, 2,600, and 3,100 Calorie Levels......Page 478
C-2: USDA Food Guide......Page 479
C-3: Discretionary Calorie Allowance in the USDA Food Guide......Page 481
APPENDIX D: Nutritive Value of the Edible Part of Food......Page 484
APPENDIX E: Drug-Food Interactions......Page 564
APPENDIX F: English and Metric Units and Conversions......Page 570
Glossary......Page 574
References......Page 582
Bibliography......Page 586
Index......Page 590