Description

Table of contents:

Unit One
Principles of Nutrition
chapter 1 Nutrition in Nursing
chapter 2 Carbohydrates
chapter 3 Protein
chapter 4 Lipids
chapter 5 Vitamins
chapter 6 Water and Minerals
chapter 7 Energy Balance

Unit Two
Nutrition in Health Promotion
chapter 8 Guidelines for Healthy Eating
chapter 9 Consumer Issues
chapter 10 Cultural and Religious Influences on Food and Nutrition
chapter 11 Healthy Eating for Healthy Babies
chapter 12 Nutrition for Infants, Children, and Adolescents
chapter 13 Nutrition for Older Adults

Unit Three
Nutrition in Clinical Practice
chatper 14 Obesity and Eating Disorders
chapter 15 Feeding Patients: Oral Diets and Enteral and Parenteral Nutrition
chapter 16 Nutrition for Patients with Metabolic or Respiratory Stress
chapter 17 Nutrition for Patients with Upper Gastrointestinal Disorders
Chapter 18: Nutrition for Patients with Disorders of the Lower GI Tract and Accessory Organs
chapter 19 Nutrition for Patients with Diabetes Mellitus
chapter 20 Nutrition for Patients with Cardiovascular Disorders
chapter 21 Nutrition for Patients with Kidney Disorders
chapter 22 Nutrition for Patients with Cancer or HIV/AIDS

APPENDICES
APPENDIX 1: Dietary Reference Intakes (DRIs): recommended dietary allowances and adequate intakes, total water and macronutrients
appendix 2: Dietary Reference Intakes (DRIs): recommended dietary allowances and adequate intakes, vitamins
appendix 3: Dietary Reference Intakes (DRIs): recommended dietary allowances and adequate intakes, elements
APPENDIX 4: Answers to Study Questions
INDEX