Synopses & Reviews
NUTRITION AND DIET THERAPY, Tenth Edition is an introduction to the essentials of nutrition concepts, good health and client care that will provide you with a solid foundation in nutrition. NUTRITION and DIET THERAPY, Tenth Edition is organized around three simple concepts: fundamentals of nutrition, how to maintain good health through nutrition and addresses the nutrition therapy concepts nurses need to know. Misconceptions presented in the media about the link between good nutrition and good health are discussed enabling you to more effectively help your clients improve their nutrition and overall health.
Synopsis
Learn all the essentials about nutrition and good health in this updated text! In our health-conscious society, the link between good nutrition and good health is seen everywhere, from magazine and newspaper headlines to television shows and web sites. This presents a challenge to nurses when working to help clients improve their nutrition and overall health. Nutrition and Diet Therapy, 9th Edition, is your ideal choice for an introduction to nutrition concepts and client care.
Synopsis
NutritionandDiet Therapy 9e gives nurses a solid foundation in the basic principles and concepts of good nutrition, allowing them to help clients debunk popular nutrition myths and move toward better health through nutritional awareness. Three simple concepts provide the broad organizational structure of the book: Section 1 covers the fundamentals of nutrition; Section 2 explains how to maintain good health through nutrition; and Section 3 addresses the nutrition therapy concepts students need to know as future nurses.
Synopsis
This introductory normal and clinical nutrition text is perfect for those seeking a broad, introduction to nutrition concepts presents nutrition at a basic, applied level, with little detailed physiology or biochemistry. NEW TO THE
About the Author
Ruth A. Roth, M.S., R.D., is a Clinical Dietician at Parkview Hospital, in Fort Wayne Indiana. She is also an Associate Professor at Indiana/Purdue University at Fort Wayne.
Table of Contents
Chapter 1: The Relationship of Nutrition and Health. Chapter 2: Planning a Healthy Diet. Chapter 3: Digestion, Absorption, and Metabolism. Chapter 4: Carbohydrates. Chapter 5: Lipids, or Fats. Chapter 6: Proteins. Chapter 7: Vitamins. Chapter 8: Minerals. Chapter 9: Water. Chapter 10: Food-Related Illnesses and Allergies. Chapter 11: Diet During Pregnancy and Lactation. Chapter 12: Diet During Infancy. Chapter 13: Diet During Childhood and Adolescence. Chapter 14: Diet During Young and Middle Adulthood. Chapter 15: Diet During Late Adulthood. Chapter 16: Diet and Weight Control. Chapter 17: Diet and Diabetes Mellitus. Chapter 18: Diet and Cardiovascular Disease. Chapter 19: Diet and Renal Disease. Chapter 20: Diet and Gastrointestinal Problems. Chapter 21: Diet and Cancer. Chapter 22: Diet and Clients with Special Needs. Chapter 23: Nutritional Care of Clients.