Table Of Contents:
Preface xi
Acknowledgments xv
SECTION 1 FUNDAMENTALS OF NUTRITION 1(180)

The Relationship of Food and Health 3(17)

Nutrients and Their Functions 4(1)

Characteristics of Good Nutrition 5(1)

Malnutrition 6(1)

Individuals at Risk From Poor Nutritional Intake 7(1)

Cumulative Effects of Nutrition 7(1)

Nutrition Assessment 8(3)

Considerations for the Health Care Professional 11(1)

Summary 12(8)

Planning a Healthy Diet 20(32)

Dietary Guidelines for Americans 21(5)

Food Guide Pyramid 26(6)

Food Labeling 32(2)

Food Customs 34(1)

Food Patterns Based on Culture 35(6)

Food Patterns Based on Religion or Philosophy 41(2)

Other Food Patterns 43(1)

Considerations for the Health Care Professional 44(1)

Summary 44(8)

Digestion, Absorption, and Metabolism 52(17)

Digestion 53(4)

Absorption 57(2)

Metabolism 59(1)

Energy 59(3)

Considerations for the Health Care Professional 62(1)

Summary 63(6)

Carbohydrates 69(18)

Functions 70(1)

Food Sources 71(1)

Classification 72(7)

Digestion and Absorption 79(1)

Metabolism and Elimination 79(1)

Dietary Requirements 80(1)

Considerations for the Health Care Professional 80(1)

Summary 81(6)

Lipids, or Fats 87(16)

Functions 88(1)

Food Sources 88(1)

Classification 89(2)

Cholesterol 91(2)

Digestion and Absorption 93(1)

Metabolism and Elimination 94(1)

Fats and the Consumer 94(1)

Dietary Requirements 95(1)

Considerations for the Health Care Professional 96(1)

Summary 97(6)

Proteins 103(15)

Composition 104(1)

Classification 104(1)

Food Sources 105(1)

Functions 106(1)

Digestion and Absorption 107(1)

Metabolism and Elimination 107(1)

Dietary Requirements 107(5)

Considerations for the Health Care Professional 112(1)

Summary 112(6)

Vitamins 118(26)

Human Requirements 119(2)

Classification 121(1)

Fat-Soluble Vitamins 121(5)

Water-Soluble Vitamins 126(6)

Supplements 132(2)

Considerations for the Health Care Professional 134(1)

Summary 134(10)

Minerals 144(25)

Classification 145(5)

Toxicity 150(1)

Major Minerals 150(7)

Trace Minerals 157(6)

Considerations for the Health Care Professional 163(1)

Summary 163(6)

Water 169(12)

Fluid and Electrolyte Balance 171(3)

Acid-Base Balance 174(1)

Considerations for the Health Care Professional 175(1)

Summary 176(5)
SECTION 2 MAINTENANCE OF HEALTH THROUGH GOOD NUTRITION 181(112)

Food-Related Illnesses and Allergies 183(19)

Bacteria that Cause Food borne Illness 184(5)

Other Substances that Cause Food Poisoning 189(1)

Prevention of Foodborne Illnesses 190(3)

Miscellaneous Food Poisonings 193(1)

Food Allergies 194(2)

Considerations for the Health Care Professional 196(1)

Summary 196(6)

Diet During Pregnancy and Lactation 202(19)

Weight Gain During Pregnancy 203(1)

Prepregnancy Nutritional Needs 204(1)

Nutritional Needs During Pregnancy 204(2)

Fulfillment of Nutritional Needs During Pregnancy 206(1)

Concerns During Pregnancy 206(4)

Diet for the Pregnant Woman with Diabetes 210(1)

Pregnancy During Adolescence 210(1)

Lactation 211(2)

Considerations for the Health Care Professional 213(1)

Summary 214(7)

Diet During Infancy 221(22)

Nutritional Requirements of the Infant 222(2)

Breastfeeding 224(1)

Bottle Feeding 225(2)

Supplementary Foods 227(3)

Special Nutritional Needs 230(1)

Metabolic Disorders 231(6)

Women, Infants, and Children (WIC) 237(1)

Considerations for the Health Care Professional 237(1)

Summary 238(5)

Diet During Childhood and Adolescence 243(23)

Children aged One to Twelve 244(8)

Adolescence 252(1)

Adolescent Problems Related to Nutrition 253(7)

Considerations for the Health Care Professional 260(1)

Summary 260(6)

Diet During Young and Middle Adulthood 266(10)

Nutrient Requirements 267(1)

kcal Requirements 268(1)

Nutrition-Related Concerns 268(1)

Weight Control 269(1)

Considerations for the Health Care Professional 270(1)

Summary 271(5)

Diet During Late Adulthood 276(17)

The Effects of Aging 277(1)

Nutritional Requirements of Senior Citizens 278(3)

Food Habits of Senior Citizens 281(1)

Food Fads and the Elderly 282(1)

Nutrition and Chronic Diseases Common to Senior Citizens 282(3)

Appropriate Diets for Senior Citizens 285(2)

Considerations for the Health Care Professional 287(1)

Summary 287(6)
SECTION 3 MEDICAL NUTRITION THERAPY 293(142)

Diet and Weight Control 295(22)

Over weight and Obesity 298(1)

Dietary Treatment of Overweight and Obesity 299(8)

Underweight 307(2)

Considerations for the Health Care Professional 309(1)

Summary 309(8)

Diet and Diabetes Mellitus 317(27)

Symptoms of Diabetes Mellitus 318(1)

Etiology 319(1)

Classification 319(2)

Treatment of Diabetes Mellitus 321(1)

Nutritional Management of Diabetes Mellitus 322(12)

Miscellaneous Concerns of the Diabetic Client 334(3)

Considerations for the Health Care Professional 337(1)

Summary 338(6)

Diet and Cardiovascular Disease 344(19)

Atherosclerosis 345(1)

Medical Nutritional Therapy for Hyperlipidemia 346(3)

Myocardial Infarction 349(1)

Congestive Heart Failure 350(1)

Hypertension 351(1)

Dietary Treatment for Hypertension 352(3)

Considerations for the Health Care Professional 355(1)

Summary 355(8)

Diet and Renal Disease 363(14)

Types of Renal Disorders 365(1)

Nutritional Treatment of Renal Disorders 366(5)

Considerations for the Health Care Professional 371(1)

Summary 371(6)

Diet and Gastrointestinal Problems 377(19)

Disorders of the Primary Organs 378(7)

Disorders of the Accessory Organs 385(3)

Residue-Controlled Diets 388(2)

Considerations for the Health Care Professional 390(1)

Summary 390(6)

Diet and Cancer 396(11)

The Causes of Cancer 397(1)

Classifications of Cancer 397(1)

Relationships of Food and Cancer 398(1)

The Effects of Cancer 399(1)

The Treatment of Cancer 400(1)

Nutritional Care of the Cancer Client 400(2)

Considerations for the Health Care Professional 402(1)

Summary 402(5)

Diet and Surgery, Enteral and Parenteral Nutrition, Burns, Infections, and AIDS 407(16)

Nutritional Care of Surgery Clients 408(2)

Tube Feeding 410(2)

Parenteral Nutrition 412(1)

Medical Nutrition Therapy for Burn Clients 413(1)

Medical Nutrition Therapy During Fevers and Infections 414(1)

Nutrition and the AIDS Client 414(3)

Considerations for the Health Care Professional 417(1)

Summary 418(5)

Nutritional Care of Clients 423(12)

Hospitalized Clients 423(1)

Feeding the Client 424(3)

Long-Term Care of the Elderly 427(1)

Considerations for the Health Care Professional 428(1)

Summary 428(7)
APPENDICES 435(94)

Appendix A 437(48)

Table A-1 Metropolitan Height and Weight Tables 437(1)

Appendix A-2 Drug/Food Interactions 438(4)

Table A-3 English and Metric Units and Conversions 442(2)

Table A-4 Nutritive Value of the Edible Part of Food 444(41)

Appendix B Nutritional Data Related to Healthy People 2010 485(44)
Bibliography 529(3)
Internet Sites 532(1)
Glossary 533(10)
Index 543