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Understanding Normal and Clinical Nutrition -text Only (7TH 06 - Old Edition)by Sharon Rady Rolfes
Synopses & ReviewsPlease note that used books may not include additional media (study guides, CDs, DVDs, solutions manuals, etc.) as described in the publisher comments.
UNDERSTANDING NORMAL AND CLINICAL NUTRITION, Eighth Edition, provides the most current and comprehensive coverage of both "normal" nutrition, such as digestion and metabolism, vitamins and minerals, and life cycle nutrition, as well as "clinical" nutrition related to diseases, such as nutrition and gastrointestinal, liver, and cardiovascular diseases. The text also incorporates a number of learning tools designed to help you retain the information and apply your knowledge so you are better prepared to work in a clinical setting. Features include case studies, "How To" boxes with examples of problem-solving in real-world situations, and study questions that further conceptual understanding of the material. Regardless of your course background, the text is organized and written in a clear, easy-to-follow format that will get you actively involved in the field of nutrition.
Book News Annotation:
Intended for health care professionals, this textbook explains the role of carbohydrates, lipids, proteins, vitamins, minerals, and water in the healthy human body, then addresses the nutrition care of patients with health problems. The seventh edition reflects the 2005 dietary guidelines and the findings of recent research studies.
Annotation ©2005 Book News, Inc., Portland, OR (booknews.com)
Book News Annotation:
Intended for health care professionals, this textbook explains the role of carbohydrates, lipids, proteins, vitamins, minerals, and water in the healthy human body, then addresses the nutrition care of patients with health problems. The seventh edition reflects the 2005 dietary guidelines and the findings of recent research studies. Annotation Â©2005 Book News, Inc., Portland, OR (booknews.com)
About the Author
Sharon Rady Rolfes received her M.S. in nutrition and food science from Florida State University. She is a founding member of Nutrition and Health Associates, an information resource center that maintains an ongoing bibliographic database that tracks research in over 1,000 nutrition-related topics. She also teaches Introductory Nutrition courses at Florida State University. Her publications include UNDERSTANDING NUTRITION; UNDERSTANDING NORMAL AND CLINICAL NUTRITION; and NUTRITION FOR HEALTH AND HEALTH CARE; as well as LIFE SPAN NUTRITION: CONCEPTION THROUGH LIFE; and the NUTRITION INTERACTIVE CD-ROM. In addition to writing, research, and teaching, Rolfes also guest lectures at universities and at professional conferences and serves as a consultant for various educational projects. She maintains her registration as a dietitian and membership with the American Dietetic Association.Kathryn Pinna received her M.S. and Ph.D. in nutrition from the University of California at Berkeley. She has taught nutrition and food science courses in the San Francisco Bay Area for over 15 years and currently teaches introductory nutrition classes at City College of San Francisco. She has also worked as an outpatient dietitian, Internet consultant, and freelance writer. She is a registered dietitian and member of the American Dietetic Association, American Society for Nutritional Sciences, and American Society for Clinical Nutrition.Ellie Whitney, Ph.D., received her B.A. in biology from Radcliffe College in 1960 and her Ph.D. in biology from Washington University, St. Louis, in 1970. Formerly on the faculty at Florida State University and a dietitian registered with the American Dietetic Association, she now devotes all her time to research, writing, and consulting in nutrition, health, and environmental issues. Her earlier publications include articles in SCIENCE, GENETICS, and other journals. Her textbooks include NUTRITION CONCEPTS AND CONTROVERSIES; UNDERSTANDING NUTRITION; UNDERSTANDING NORMAL AND CLINICAL NUTRITION; NUTRITION AND DIET THERAPY; and NUTRITION FOR HEALTH AND HEALTH CARE, all with Wadsworth. She also recently co-authored PRICELESS FLORIDA (Pineapple Press), a comprehensive text examining the ecosystems in her home state. Her additional interests include energy conservation, solar energy use, alternatively fueled vehicles, and ecosystem restoration.
Table of Contents
1. AN OVERVIEW OF NUTRITION. Highlight: Nutrition Information and Misinformation--On the Net and in the News. 2. PLANNING A HEALTHY DIET. Highlight: Vegetarian Diets. 3. DIGESTION, ABSORPTION, AND TRANSPORT. Highlight: Common Digestive Problems. 4. THE CARBOHYDRATES: SUGARS, STARCHES, AND FIBERS. Highlight: Alternatives to Sugar. 5. THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS. Highlight: High-Fat Foods: Friend or Foe? 6. PROTEIN: AMINO ACIDS. Highlight: Nutritional Genomics. 7. METABOLISM: TRANSFORMATIONS AND INTERACTIONS. Highlight: Alcohol and Nutrition. 8. ENERGY BALANCE AND BODY COMPOSITION. Highlight: Eating Disorders. 9. WEIGHT MANAGEMENT: OVERWEIGHT AND UNDERWEIGHT. Highlight: The Latest and Greatest Weight-Loss Diet--Again. 10. THE WATER-SOLUBLE VITAMINS: B VITAMINS AND VITAMIN C. Highlight: Vitamin and Mineral Supplements. 11. THE FAT-SOLUBLE VITAMINS: A, D, E, AND K. Highlight: Antioxidant Nutrients in Disease Prevention. 12. WATER AND THE MAJOR MINERALS. Highlight: Osteoporosis and Calcium. 13. THE TRACE MINERALS. Highlight: Phytochemicals and Functional Foods. 14. LIFE CYCLE NUTRITION: PREGNANCY AND LACTATION. Highlight: Fetal Alcohol Syndrome. 15. LIFE CYCLE NUTRITION: INFANCY, CHILDHOOD, AND ADOLESCENCE. Highlight: Childhood Obesity and the Early Development of Chronic Diseases. 16. LIFE CYCLE NUTRITION: ADULTHOOD AND THE LATER YEARS. Highlight: Hunger and Community Nutrition. 17. NUTRITION CARE AND ASSESSMENT. Highlight: Nutrition and Immunity. 18. NUTRITION INTERVENTION. Highlight: Foodborne Illness. 19. MEDICATIONS, HERBAL PRODUCTS, AND DIET-DRUG INTERACTIONS. Highlight: Anemia in Illness. 20. ENTERAL NUTRITION SUPPORT. Highlight: Inborn Errors of Metabolism. 21. PARENTERAL NUTRITION SUPPORT. Highlight: Ethical Issues in Nutrition Care. 22. NUTRITION AND METABOLIC AND RESPIRATORY STRESS. Highlight: Multiple Organ Failure. 23. NUTRITION AND DISORDERS OF THE UPPER GASTROINTESTINAL TRACT. Highlight: Dental Health and Its Relationship with Chronic Illness. 24. NUTRITION AND LOWER GASTROINTESTINAL DISORDERS. Highlight: Probiotics and Intestinal Health. 25. NUTRITION, LIVER DISEASE, AND GALLSTONES. Highlight: Food Allergies. 26. NUTRITION AND DIABETES MELLITUS. Highlight: Metabolic Syndrome. 27. NUTRITION AND CARDIOVASCULAR DISEASES. Highlight: Coping with Feeding Disabilities. 28. NUTRITION AND RENAL DISEASES. Highlight: Dialysis. 29. NUTRITION, CANCER, AND HIV INFECTION. Highlight: Complementary and Alternative Medicine.
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