Nutrition for Health & Health Care

Cover
About the Authors
Brief Contents
Contents
Preface
Acknowledgments
Chapter 1: Overview of Nutrition and Health
	1.1 Food Choices
	1.2 The Nutrients
	1.3 Nutrient Recommendations
	1.4 National Nutrition Surveys
	1.5 Dietary Guidelines, Fitness Guidelines, and Food Guides
	1.6 Food Labels
	1.7 Nutrition in Practice: Finding the Truth about Nutrition
Chapter 2: Digestion and Absorption
	2.1 Anatomy of the Digestive Tract
	2.2 The Process of Digestion
	2.3 The Absorptive System
	2.4 Transport of Nutrients
	2.5 The Health and Regulation of the GI Tract
	2.6 Nutrition in Practice: Food Safety
Chapter 3: Carbohydrates
	3.1 The Chemist's View of Carbohydrates
	3.2 Digestion and Absorption of Carbohydrates
	3.3 Glucose in the Body
	3.4 Health Effects of Sugars and Alternative Sweeteners
	3.5 Health Effects of Starch and Dietary Fibers
	3.6 Nutrition in Practice: The Glycemic Index in Nutrition Practice
Chapter 4: Lipids
	4.1 The Chemist's View of Lipids
	4.2 Digestion and Absorption of Lipids
	4.3 Roles of Body Fat
	4.4 Health Effects and Recommended Intakes of Fats
	4.5 Fats in Foods
	4.6 Nutrition in Practice: Figuring out Fats
Chapter 5: Protein
	5.1 The Chemist's View of Proteins
	5.2 Protein Digestion and Absorption
	5.3 Protein Turnover and Nitrogen Balance
	5.4 Roles of Body Proteins
	5.5 Protein and Health
	5.6 Protein in Foods
	5.7 Nutrition in Practice: Plant-Based Diets
Chapter 6: Energy Balance and Body Composition
	6.1 Energy Imbalance
	6.2 Energy Balance
	6.3 Body Weight and Body Composition
	6.4 Health Risks of Underweight and Obesity
	6.5 Nutrition in Practice: Eating Disorders
Chapter 7: Weight Management
	7.1 Causes of Obesity
	7.2 Obesity Treatment: Who Should Lose?
	7.3 Ineffective Obesity Treatments
	7.4 Aggressive Treatments of Obesity
	7.5 Reasonable Strategies for Weight Loss
	7.6 Strategies for Weight Gain
	7.7 Nutrition in Practice: Fad Diets
Chapter 8: The Vitamins
	8.1 The Vitamins: An Overview
	8.2 The Fat-Soluble Vitamins
	8.3 The Water-Soluble Vitamins
	8.4 Nutrition in Practice: Phytochemicals and Functional Foods
Chapter 9: Water and the Minerals
	9.1 Water and Body Fluids
	9.2 The Major Minerals
	9.3 The Trace Minerals
	9.4 Nutrition in Practice: Vitamin and Mineral Supplements
Chapter 10: Nutrition through the Life Span: Pregnancy and Lactation
	10.1 Pregnancy: The Impact of Nutrition on the Future
	10.2 Breastfeeding
	10.3 Nutrition in Practice: Encouraging Successful Breastfeeding
Chapter 11: Nutrition through the Life Span: Infancy, Childhood, and Adolescence
	11.1 Nutrition of the Infant
	11.2 Nutrition during Childhood
	11.3 Nutrition during Adolescence
	11.4 Nutrition in Practice: Childhood Obesity and the Early Development of Chronic Diseases
Chapter 12: Nutrition through the Life Span: Later Adulthood
	12.1 Nutrition and Longevity
	12.2 Nutrition-Related Concerns during Late Adulthood
	12.3 Energy and Nutrient Needs during Late Adulthood
	12.4 Food Choices and Eating Habits of Older Adults
	12.5 Nutrition in Practice: Hunger and Community Nutrition
Chapter 13: Nutrition Care and Assessment
	13.1 Nutrition in Health Care
	13.2 Nutrition Assessment
	13.3 Nutrition in Practice: Nutritional Genomics
Chapter 14: Nutrition Intervention and Diet-Drug Interactions
	14.1 Implementing Nutrition Care
	14.2 Dietary Modifications
	14.3 Foodservice
	14.4 Diet-Drug Interactions
	14.5 Nutrition in Practice: Complementary and Alternative Therapies
Chapter 15: Enteral and Parenteral Nutrition Support
	15.1 Enteral Nutrition
	15.2 Parenteral Nutrition
	15.3 Nutrition Support at Home
	15.4 Nutrition in Practice: Inborn Errors of Metabolism
Chapter 16: Nutrition in Metabolic and Respiratory Stress
	16.1 The Body's Responses to Stress and Injury
	16.2 Nutrition Treatment of Acute Stress
	16.3 Nutrition and Respiratory Stress
	16.4 Nutrition in Practice: Multiple Organ Dysfunction Syndrome
Chapter 17: Nutrition and Upper Gastrointestinal Disorders
	17.1 Conditions Affecting the Mouth and Esophagus
	17.2 Conditions Affecting the Stomach
	17.3 Gastric Surgery
	17.4 Nutrition in Practice: Nutrition and Oral Health
Chapter 18: Nutrition and Lower Gastrointestinal Disorders
	18.1 Common Intestinal Problems
	18.2 Malabsorption
	18.3 Disorders of the Pancreas
	18.4 Disorders of the Small Intestine
	18.5 Disorders of the Large Intestine
	18.6 Nutrition in Practice: Probiotics and Intestinal Health
Chapter 19: Nutrition and Liver Diseases
	19.1 Fatty Liver and Hepatitis
	19.2 Cirrhosis
	19.3 Liver Transplantation
	19.4 Nutrition in Practice: Alcohol in Health and Disease
Chapter 20: Nutrition and Diabetes Mellitus
	20.1 Overview of Diabetes Mellitus
	20.2 Treatment of Diabetes Mellitus
	20.3 Diabetes Management in Pregnancy
	20.4 Nutrition in Practice: The Metabolic Syndrome
Chapter 21: Nutrition and Cardiovascular Diseases
	21.1 Atherosclerosis
	21.2 Coronary Heart Disease
	21.3 Stroke
	21.4 Hypertension
	21.5 Heart Failure
	21.6 Nutrition in Practice: Helping People with Feeding Disabilities
Chapter 22: Nutrition and Renal Diseases
	22.1 Nephrotic Syndrome
	22.2 Acute Kidney Injury
	22.3 Chronic Kidney Disease
	22.4 Kidney Stones
	22.5 Nutrition in Practice: Dialysis
Chapter 23: Nutrition, Cancer, and HIV Infection
	23.1 Cancer
	23.2 HIV Infection
	23.3 Nutrition in Practice: Ethical Issues in Nutrition Care
Appendixes
	Appendix A: Aids to Calculation
	Appendix B: WHO: Nutrition Recommendations
	Appendix C: Choose Your Foods: Food Lists for Diabetes and Weight Management
	Appendix D: Physical Activity and Energy Requirements
	Appendix E: Nutrition Assessment: Supplemental Information
	Appendix F: Enteral Formulas
	Appendix G: Dysphagia Diets: IDDSI Framework
	Appendix H: Dietary Reference Intakes (DRI)
	Appendix I: Daily Values for Food Labels
	Appendix J: Body Mass Index (BMI)
Glossary
Index