Nutritional Foundations and Clinical Applications, A Nursing Approach, 5th Edition

Nutritional Foundations and Clinical Applications

5th Edition A Nursing Approach

By Michele Grodner, EdD, CHES, Professor and Nutrition Coordinator, Department of Community Health, William Paterson University, Wayne, NJ; Sara Long Roth, PhD, RD, LD, Professor and Director, Didactic Program in Dietetics, Department of Animal Science, Food, and Nutrition, Southern Illinois University Carbondale, Carbondale, IL and Bonnie C. Walkingshaw, MS, RN, Professor of Nursing (retired) BSN,Clinical Coordinator School of Nursing and Health Sciences Westminister College Salt Lake City, Utah


PART I: Wellness, Nutrition, and the Nursing Role

Chapter 1: Wellness Nutrition

Chapter 2: Personal and Community Nutrition

PART II: Nutrients, Food, and Health

Chapter 3: Digestion, Absorption, and Metabolism

Chapter 4: Carbohydrates

Chapter 5: Fats

Chapter 6: Protein

Chapter 7: Vitamins

Chapter 8: Water and Minerals

PART III: Health Promotion through Nutrition and Nursing Practice

Chapter 9: Energy Supply and Fitness

Chapter 10: Management of Body Composition

Chapter 11: Life Span Health Promotion: Pregnancy, Lactation, and Infancy

Chapter 12: Life Span Health Promotion: Childhood and Adolescence

Chapter 13: Life Span Health Promotion: Adulthood

PART IV: Overview of Medical Nutrition Therapy

Chapter 14: Nutrition in Patient Care

Chapter 15: Nutrition and Metabolic Stress

Chapter 16: Interactions: Complementary and Alternative Medicine, Dietary Supplements, and Medications

Chapter 17: Nutrition for Disorders of the Gastrointestinal Tract

Chapter 18: Nutrition for Disorders of the Liver, Gallbladder, and Pancreas

Chapter 19: Nutrition for Diabetes Mellitus

Chapter 20: Nutrition for Cardiovascular and Respiratory Diseases

Chapter 21 : Nutrition for Diseases of the Kidneys

Chapter 22: Nutrition in Cancer, AIDS , and Other Special Problems

Appendixes

A Exchange Lists for Meal Planning

B Canada?s Food Guide to Healthy Eating

C Body Mass Index Table (2nd BMI table)

D Kilocalorie-Restricted Dietary Patterns

E Foods Recommended for Hospital Diet Progression

F Complementary and Alternative Medicine Domains

G National Renal Diet

H Foods High in Lactose, Purines, and Oxalates

I Cultural and Religious Dietary Patterns