Current, practical information in a real-world context for future nurses and health care professionals. Designed for the clinical nutrition and/or diet therapy nutrition course, NUTRITION FOR HEALTH AND HEALTH CARE is a trusted text that demonstrates the important role of nutrition to future nurses and health care professionals in their future careers. The text begins by covering basic nutrition concepts and proceeds with clinical topics organized by organ systems, linking nutrition to different disease states, such as diabetes, renal disease, and liver disorders. Each chapter includes practical information, current research, and clinical practice guidelines for addressing nutrition concerns and incorporating nutrition into care plans. Valuable supplements accompany this text to help instructors prepare for class and to help students succeed in their course.
1. Overview of Nutrition and Health. 2. Digestion and Absorption. 3. Carbohydrates. 4. Lipids. 5. Protein. 6. Energy Balance and Body Composition. 7. Weight Management: Overweight and Underweight. 8. The Vitamins. 9. Water and the Minerals. 10. Nutrition through the Life Span: Pregnancy and Infancy. 11. Nutrition through the Life Span: Childhood and Adolescence. 12. Nutrition through the Life Span: Later Adulthood. 13. Nutrition Care and Assessment. 14. Nutrition Intervention and Diet-Drug Interactions. 15. Enteral and Parenteral Nutrition Support. 16. Nutrition in Metabolic and Respiratory Stress. 17. Nutrition and Upper Gastrointestinal Disorders. 18. Nutrition and Lower Gastrointestinal Disorders. 19. Nutrition and Liver Diseases. 20. Nutrition and Diabetes Mellitus. 21. Nutrition and Disorders of the Heart and Blood Vessels. 22. Nutrition and Renal Diseases. 23. Nutrition, Cancer, and HIV Infection. Appendix A: Table of Food Composition. Appendix B: WHO: Nutrition Recommendations; Canada: Guidelines and Meal Planning. Appendix C: Exchange Lists for Diabetes. Appendix D: Physical Activity and Energy Requirements. Appendix E: Nutrition Assessment: Supplemental Information. Appendix F: Aids to Calculation. Appendix G: Enteral Formulas. Appendix H: Answers to Self Check. Glossary.
About the Author
Linda Kelly DeBruyne, MS, RD received her BS in 1980 and her MS in 1982 in nutrition and food science at Florida State University. She is a founding member of Nutrition and Health Associates, an information resource center in Tallahassee, Florida, where her specialty areas are life cycle nutrition and fitness. Her other publications include the textbooks NUTRITION FOR HEALTH AND HEALTH CARE, HEALTH: MAKING LIFE CHOICES, and the multimedia CD-ROM NUTRITION INTERACTIVE. She is a registered dietititan and maintains a professional membership in the Academy of Nutrition and Dietetics.
Kathryn Pinna has taught nutrition, food science, and human biology courses in the San Francisco Bay Area for more than 25 years. Formerly an outpatient Registered Dietitian, Dr. Pinna is a member of both the American Society for Nutrition and the Academy of Nutrition and Dietetics. Her experience also includes work as an Internet consultant and freelance writer, which led to textbook publications such as Nutrition and Diet Therapy, and Nutrition for Health and Health Care. Dr. Pinna earned her MS and PhD in Nutrition from the University of California, Berkeley.
I found this book to be extremely easy to read. I don’t consider myself much of a reader, but this textbook was easy for me to get through. The text is written in a way that breaks down difficult concepts and is written in simple language that is easy to comprehend. The very front of the book provides a chart of the Recommended Dietary Allowances and Adequate Intakes for water, energy (calories), and nutrients (vitamins, minerals, carbohydrates, protein, fat, etc.). This is very convenient and helpful when searching for this type of information. Rather than searching through the textbook, the chart allows you to quickly find these values. In addition, the chapters are well organized. The textbook starts off with basic information about digestion and macromolecules, moves onto minerals and vitamins, then discusses nutrition throughout the lifespan, and finishes with nutrition for different diseases and disorders