Synopses & Reviews
This text is designed to supplement a main text in teaching the objectives and procedures of nutritional care. Since it has potential for use in a variety of settings—including dietetics, public health nutrition, nursing, medicine and the allied health professions—its contents are organized to provide for maximum flexibility in both presentation and course length.
Table of Contents
I. BASIC SKILLS. 1. Medical Terminology.
2. The Medical Record.
3. Interviewing the Patient.
4. Water, Electrolyte and Acid-Base Balance.
5. Evaluating Nutritional Status.
6. Evaluating the Patient's Diet.
7. Counseling the Patient.
II. NUTRITIONAL CARE OF SPECIAL GROUPS. 8. Nutrition During Pregnancy and Lactation.
9. Pediatric Nutrition.
10. Nutritional Care of the Vegetarian Patient.
11. Cultural Factors in Nutritional Care.
III. GENERAL METHODS OF NUTRITIONAL SUPPORT. 12. Routine and Transitional Diets.
13. Tube Feeding.
14. Parenteral Nutrition.
IV. NUTRITIONAL CARE IN SPECIFIC SITUATIONS. 15. Nutritional Care of Allergic Patients.
16. Nutritional Care of Patients with Diseases of the Upper Digestive System.
17. Nutritional Care of the Malabsorbing Patient.
18. Nutritional Care in Diseases of the Large Intestine.
19. Nutritional Care in Diabetes Mellitus.
20. Cardiovascular Diseases.
21. Nutritional Care in Renal Disease.
22. Nutritional Care of the Critically Ill Patient.
23. Nutritional Support of Inborn Errors of Metabolism.
Appendix A: Recommended Nutrient Intakes.
Appendix B: Tables of Food Values.
Appendix C: Diabetic Exchange Lists.
Appendix D: Medical Terminology.
Appendix E: Clinical Laboratory Values.
Appendix F: Nutritional Assessment Data.
Appendix G: Nutritional Assessment Tools for Pregnancy.
Appendix H: Infant Formulas.
Appendix I: Growth Charts.
Appendix J: Characteristic Food Choices of Cultural Groups.
Appendix K: Formula-Feeding Products.
Appendix L: Data for Evaluation in Cardiovascular Disease.
Appendix M: Forms.