Nutrition for Health and Health Care

Title Page
Copyright Page
About the Authors
Brief Contents
Contents
Preface
Acknowledgments
Chapter 1: Overview of Nutritionand Health
	1.1 Food Choices
	1.2 The Nutrients
		Six Classes of Nutrients
		kCalories: A Measure of Energy
	1.3 Nutrient Recommendations
		Dietary Reference Intakes
		Acceptable Macronutrient Distribution Ranges
	1.4 National Nutrition Surveys
		National Health Goals
		National Trends
	1.5 Dietary Guidelines, Fitness Guidelines, and Food Guides
		Dietary Ideals
		Dietary Guidelines for Americans
		Fitness Guidelines
		The USDA Food Patterns
		MyPlate
	1.6 Food Labels
		The Ingredient List
		Nutrition Facts Panel
		Claims on Labels
	1.7 Nutrition in Practice Finding the Truth about Nutrition
Chapter 2: Digestion and Absorption
	2.1 Anatomy of the Digestive Tract
		The Digestive Organs
		The Involuntary Muscles and the Glands
	2.2 The Process of Digestion
		Digestion in the Mouth
		Digestion in the Stomach
		Digestion in the Small and Large Intestines
	2.3 The Absorptive System
		The Small Intestine
		Absorption of Nutrients
	2.4 Transport of Nutrients
		The Vascular System
		The Lymphatic System
		Transport of Lipids: Lipoproteins
	2.5 The Health and Regulation of the GI Tract
		Gastrointestinal Hormones and Nerve Pathways
		Gastrointestinal Microbes
		The System at Its Best
	2.6 Nutrition in Practice Food Safety
Chapter 3: Carbohydrates
	3.1 The Chemist’s View of Carbohydrates
		Monosaccharides
		Disaccharides
		Polysaccharides
	3.2 Digestion and Absorption of Carbohydrates
	3.3 Regulation of Blood Glucose
	3.4 Health Effects of Sugars and Alternative Sweeteners
		Sugars
		Alternative Sweeteners: Sugar Alcohols
		Alternative Sweeteners: Nonnutritive Sweeteners
	3.5 Health Effects of Starch and Dietary Fibers
		Carbohydrates: Disease Prevention and Recommendations
		Carbohydrates: Food Sources
		Carbohydrates: Food Labels and Health Claims
	3.6 Nutrition in Practice The Glycemic Index in Nutrition Practice
Chapter 4: Lipids
	4.1 Roles of Body Fat
	4.2 The Chemist’s View of Lipids
		Triglycerides
		Fatty Acids
		Phospholipids
		Sterols
	4.3 Digestion and Absorption of Lipids
	4.4 Health Effects and Recommended Intakes of Fats
		Fats and Heart Health
		Recommendations
	4.5 Fats in Foods
		Finding the Fats in Foods
		Cutting Solid Fats and Choosing Unsaturated Fats
	4.6 Nutrition in Practice Figuring Out Fats
Chapter 5: Protein
	5.1 The Chemist’s View of Proteins
		The Structure of Proteins
		Nonessential and Essential Amino Acids
	5.2 Protein Digestion and Absorption
	5.3 Protein Turnover and Nitrogen Balance
		Protein Turnover
		Nitrogen Balance
	5.4 Roles of Body Proteins
	5.5 Protein and Health
		Protein Deficiency
		Malnutrition
		Protein Excess
		Protein and Amino Acid Supplements
		Protein Recommendations and Intakes
	5.6 Protein in Foods
		Protein Quality
		Protein Sparing
		Protein on Food Labels
	5.7 Nutrition in Practice Vegetarian Diets
Chapter 6: Energy Balance and Body Composition
	6.1 Energy Imbalance
		Feasting
		The Economics of Fasting
	6.2 Energy Balance
		Energy In
		Energy Out
		Estimating Energy Requirements
	6.3 Body Weight and Body Composition
		Defining Healthy Body Weight
		Body Composition
		How Much Body Fat Is Too Much?
	6.4 Health Risks of Underweight and Obesity
		Health Risks of Underweight
		Health Risks of Overweight and Obesity
		Guidelines for Identifying Those at Riskf rom Obesity
		Other Risks of Obesity
	6.5 Nutrition in Practice Eating Disorders
Chapter 7: Weight Management
	7.1 Causes of Obesity
		Genetics and Weight
		Environmental Stimuli
	7.2 Obesity Treatment: Who Should Lose?
	7.3 Inappropriate Obesity Treatments
		Over-the-Counter Weight-Loss Products
		Other Gimmicks
	7.4 Aggressive Treatments of Obesity
		Obesity Drugs
		Surgery
	7.5 Reasonable Strategies for Weight Loss
		A Healthful Eating Plan
		Physical Activity
		Behavior and Attitude
		Weight Maintenance
	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
		Vitamin A and Beta-Carotene
		Vitamin D
		Vitamin E
		Vitamin K
	8.3 The Water-Soluble Vitamins
		The B Vitamins
		Thiamin
		Riboflavin
		Niacin
		Pantothenic Acid and Biotin
		Vitamin B6
		Folate
		Vitamin B12
		Non–B Vitamins
		Vitamin C
	8.4 Nutrition in Practice Phytochemicals and Functional Foods
Chapter 9: Water and the Minerals
	9.1 Water and Body Fluids
		Water Balance
		Fluid and Electrolyte Balance
		Acid–Base Balance
	9.2 The Major Minerals
		Sodium
		Chloride
		Potassium
		Calcium
		Phosphorus
		Magnesium
		Sulfate
	9.3 The Trace Minerals
		Iron
		Zinc
		Selenium
		Iodine
		Copper
		Manganese
		Fluoride
		Chromium
		Other Trace Minerals
	9.4 Nutrition in Practice Vitamin and Mineral Supplements
Chapter 10: Nutrition throughthe Life Span: Pregnancy and Lactation
	10.1 Pregnancy: The Impact of Nutrition on the Future
		Nutrition Prior to Pregnancy
		Prepregnancy Weight
		Healthy Support Tissues
		The Events of Pregnancy
		Nutrient Needs during Pregnancy
		Food Assistance Programs
		Weight Gain
		Weight Loss after Pregnancy
		Physical Activity
		Common Nutrition-Related Concerns of Pregnancy
		Problems in Pregnancy
		Practices to Avoid
		Adolescent Pregnancy
	10.2 Breastfeeding
		Nutrition during Lactation
		Contraindications to Breastfeeding
	10.3 Nutrition in Practice Encouraging Successful Breastfeeding
Chapter 11: Nutrition throughthe Life Span: Infancy, Childhood, and Adolescence
	11.1 Nutrition of the Infant
		Nutrient Needs during Infancy
		Breast Milk
		Infant Formula
		The Transition to Cow’s Milk
		Introducing First Foods
		Looking Ahead
		Mealtimes
	11.2 Nutrition during Childhood
		Energy and Nutrient Needs
		Hunger and Malnutrition in Children
		Lead Poisoning in Children
		Food Allergy
		Hyperactivity
		Childhood Obesity
		Mealtimes at Home
	11.3 Nutrition during Adolescence
		Growth and Development during Adolescence
		Energy and Nutrient Needs
		Food Choices and Health Habits
	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
		Slowing the Aging Process
		Nutrition and Disease Prevention
	12.2 Nutrition-Related Concerns during Late Adulthood
		Cataracts and Macular Degeneration
		Arthritis
		The Aging Brain
	12.3 Energy and Nutrient Needs during Late Adulthood
		Energy and Energy Nutrients
		Vitamins and Minerals
		Nutrient Supplements for Older Adults
		The Effects of Drugs on Nutrients
	12.4 Food Choices and Eating Habits of Older Adults
		Individual Preferences
		Meal Setting
		Depression
		Food Assistance Programs
		Meals for Singles
	12.5 Nutrition in Practice Hunger and Community Nutrition
Chapter 13: Nutrition Care and Assessment
	13.1 Nutrition in Health Care
		How Illness Affects Nutrition Status
		Responsibility for Nutrition Care
		Identifying Risk for Malnutrition
	13.2 Nutrition Assessment
		Historical Information
		Dietary Assessment
		Anthropometric Data
		Biochemical Analyses
		Physical Examination
	13.3 Nutrition in Practice Nutritional Genomics
Chapter 14: Nutrition Interventionand Diet-Drug Interactions
	14.1 Implementing Nutrition Care
		Care Planning
		Approaches to Nutrition Care
	14.2 Dietary Modifications
		Energy Intakes in Hospital Patients
		Modified Diets
		Variations in the Diet Order
	14.3 Foodservice
		Food Selection
		Food Safety
		Improving Food Intake
	14.4 Diet-Drug Interactions
		Drug Effects on Food Intake
		Drug Effects on Nutrient Absorption
		Dietary Effects on Drug Absorption
		Drug Effects on Nutrient Metabolism
		Dietary Effects on Drug Metabolism
		Drug Effects on Nutrient Excretion
		Dietary Effects on Drug Excretion
		Drug-Nutrient Interactions and Toxicity
	14.5 Nutrition in Practice Complementary and Alternative Therapies
Chapter 15: Enteral and Parenteral Nutrition Support
	15.1 Enteral Nutrition
		Oral Supplements
		Candidates for Tube Feedings
		Tube Feeding Routes
		Enteral Formulas
		Administration of Tube Feedings
		Medication Delivery during Tube Feedings
		Tube Feeding Complications
		Transition to Table Foods
	15.2 Parenteral Nutrition
		Candidates for Parenteral Nutrition
		Venous Access
		Parenteral Solutions
		Administering Parenteral Nutrition
		Managing Metabolic Complications
	15.3 Nutrition Support at Home
		Candidates for Home Nutrition Support
		Planning Home Nutrition Care
		Quality-of-Life Issues
	15.4 Nutrition in Practice Inborn Errors of Metabolism
Chapter 16: Nutrition in Metabolicand Respiratory Stress
	16.1 The Body’s Responses to Stress and Injury
		Hormonal Responses to Stress
		The Inflammatory Response
	16.2 Nutrition Treatment of Acute Stress
		Determining Nutritional Requirements
		Approaches to Nutrition Care in Acute Stress
	16.3 Nutrition and Respiratory Stress
		Chronic Obstructive Pulmonary Disease
		Respiratory Failure
	16.4 Nutrition in Practice Multiple Organ Dysfunction Syndrome
Chapter 17: Nutrition and Upper Gastrointestinal Disorders
	17.1 Conditions Affecting the Mouth and Esophagus
		Dry Mouth
		Dysphagia
		Gastroesophageal Reflux Disease
	17.2 Conditions Affecting the Stomach
		Dyspepsia
		Nausea and Vomiting
		Gastroparesis
		Gastritis
		Peptic Ulcer Disease
	17.3 Gastric Surgery
		Gastrectomy
		Bariatric Surgery
	17.4 Nutrition in Practice Nutrition and Oral Health
Chapter 18: Nutrition and Lower Gastrointestinal Disorders
	18.1 Common Intestinal Problems
		Constipation
		Intestinal Gas
		Diarrhea
	18.2 Malabsorption
		Fat Malabsorption
		Bacterial Overgrowth
		Lactose Intolerance
	18.3 Disorders of the Pancreas
		Pancreatitis
		Cystic Fibrosis
	18.4 Disorders of the Small Intestine
		Celiac Disease
		Inflammatory Bowel Diseases
		Short Bowel Syndrome
	18.5 Disorders of the Large Intestine
		Irritable Bowel Syndrome
		Diverticular Disease of the Colon
		Colostomies and Ileostomies
	18.6 Nutrition in Practice Probiotics and Intestinal Health
Chapter 19: Nutrition and Liver Diseases
	19.1 Fatty Liver and Hepatitis
		Fatty Liver
		Hepatitis
	19.2 Cirrhosis
		Consequences of Cirrhosis
		Treatment of Cirrhosis
		Nutrition Therapy for 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
		Symptoms of Diabetes Mellitus
		Diagnosis of Diabetes Mellitus
		Types of Diabetes Mellitus
		Prevention of Type 2 Diabetes Mellitus
		Acute Complications of Diabetes Mellitus
		Chronic Complications of Diabetes Mellitus
	20.2 Treatment of Diabetes Mellitus
		Treatment Goals
		Evaluating Diabetes Treatment
		Nutrition Therapy: Dietary Recommendations
		Nutrition Therapy: Meal-Planning Strategies
		Insulin Therapy
		Antidiabetic Drugs
		Physical Activity and Diabetes Management
		Sick-Day Management
	20.3 Diabetes Management in Pregnancy
		Pregnancy in Type 1 or Type 2 Diabetes
		Gestational Diabetes
	20.4 Nutrition in Practice The Metabolic Syndrome
Chapter 21: Nutrition and Cardiovascular Diseases
	21.1 Atherosclerosis
		Consequences of Atherosclerosis
		Causes of Atherosclerosis
	21.2 Coronary Heart Disease
		Symptoms of Coronary Heart Disease
		Evaluating Risk for Coronary Heart Disease
		Lifestyle Management to Reduce CHD Risk
		Vitamin Supplementation and CHD Risk
		Lifestyle Changes for Hypertriglyceridemia
		Drug Therapies for CHD Prevention
		Treatment of Heart Attack
	21.3 Stroke
		Stroke Prevention
		Stroke Management
	21.4 Hypertension
		Factors That Influence Blood Pressure
		Factors That Contribute to Hypertension
		Treatment of Hypertension
	21.5 Heart Failure
		Consequences of Heart Failure
		Medical Management of Heart Failure
	21.6 Nutrition in Practice Helping People with Feeding Disabilities
Chapter 22: Nutrition and Renal Diseases
	22.1 Nephrotic Syndrome
		Consequences of the Nephrotic Syndrome
		Treatment of the Nephrotic Syndrome
	22.2 Acute Kidney Injury
		Causes of Acute Kidney Injury
		Consequences of Acute Kidney Injury
		Treatment of Acute Kidney Injury
	22.3 Chronic Kidney Disease
		Consequences of Chronic Kidney Disease
		Treatment of Chronic Kidney Disease
		Kidney Transplants
	22.4 Kidney Stones
		Formation of Kidney Stones
		Consequences of Kidney Stones
		Prevention and Treatment of Kidney Stones
	22.5 Nutrition in Practice Dialysis
Chapter 23: Nutrition, Cancer, and HIV Infection
	23.1 Cancer
		How Cancer Develops
		Nutrition and Cancer Risk
		Consequences of Cancer
		Treatments for Cancer
		Nutrition Therapy for Cancer
	23.2 HIV Infection
		Prevention of HIV Infection
		Consequences of HIV Infection
		Treatments for HIV Infection
		Nutrition Therapy for HIV Infection
	23.3 Nutrition in Practice Ethical Issues in Nutrition Care
Appendix A: Aids to Calculation
	a.1 Conversion Factors
	a.2 Percentages
	a.3 Weights and Measures
Appendix B: WHO: Nutrition Recommendations
Appendix C: Choose Your Foods: Food Lists for Diabetes
	C.1 The Food Lists
	C.2 Serving Sizes
	C.3 The Foods on the Lists
	C.4 Controlling Energy, Fat, and Sodium
	C.5 Planning a Healthy Diet
Appendix D: Physical Activity and Energy Requirements
Appendix E: Nutrition Assessment: Supplemental Information
	E.1 Weight Gain during Pregnancy
	E.2 Growth Charts
	E.3 Measures of Body Fat and Lean Tissue
	E.4 Nutritional Anemias
		Assessment of Iron Status
	E.5 Cautions about Nutrition Assessment
Appendix F: Enteral Formulas
Glossary
Index