Nutrition & diet therapy / Ruth A. Roth.

Includes bibliographical references (p. 557-560) and index.

Preface -- Acknowledgments -- Reviewers -- How to use this text -- How to use StudyWare -- Section 1: Fundamentals Of Nutrition -- 1: Relationship of nutrition and health -- Nutrients and their functions -- Characteristics of good nutrition -- Malnutrition -- Individuals at risk from poor nutritional intake -- Cumulative effects of nutrition -- Nutrition assessment -- Considerations for the health care professional -- Summary -- 2: Planning a healthy diet -- Dietary guidelines for Americans -- MyPyramid -- Food labeling -- Food customs -- US cultural dietary influences -- Food patterns based on religion or philosophy -- Other food patterns -- Considerations for the health care professional -- Summary -- 3: Digestion, absorption, and metabolism -- Digestion -- Absorption -- Metabolism -- Energy -- Considerations for the health care professional -- Summary -- 4: Carbohydrates -- Functions -- Food sources -- Classification -- Digestion and absorption -- Metabolism and elimination -- Dietary requirements -- Considerations for the health care professional -- Summary -- 5: Lipids or fats -- Functions -- Food sources -- Classification -- Cholesterol -- Digestion and absorption -- Metabolism and elimination -- Fats and the consumer -- Dietary requirements -- Considerations for the health care professional -- Summary -- 6: Proteins -- Functions -- Food sources -- Classification -- Composition -- Digestion and absorption -- Metabolism and elimination -- Dietary requirements -- Considerations for the health care professional -- Summary -- 7: Vitamins -- Dietary requirements -- Classification -- Fat-soluble vitamins -- Water-soluble vitamins -- Supplements -- Considerations for the health care professional -- Summary -- 8: Minerals -- Classification -- Toxicity -- Major minerals -- Trace minerals -- Considerations for the health care professional -- Summary -- 9: Water -- Fluid and electrolyte balance -- Acid-base balance -- Considerations for the health care professional -- Summary -- Section 2: Maintenance Of Health Through Good Nutrition -- 10: Food-related illnesses and allergies -- Bacteria that cause foodborne illness -- Other substances that cause food poisoning -- Prevention of foodborne illnesses -- Miscellaneous food poisonings -- Food allergies -- Considerations for the health care professional -- Summary -- 11: Diet during pregnancy and lactation -- Weight gain during pregnancy -- Nutritional needs during prepregnancy -- Nutritional needs during pregnancy -- Fulfillment of nutritional needs during pregnancy -- Concerns during pregnancy -- Diet for the pregnant woman with diabetes -- Pregnancy during adolescence -- Lactation -- Considerations for the health care professional -- Summary -- 12: Diet during infancy -- Nutritional requirements -- Breastfeeding -- Bottle feeding -- Supplementary foods -- Special considerations for infants with altered nutritional needs -- Special considerations for infants with metabolic disorders -- Considerations for the health care professional -- Summary --

13: Diet during childhood and adolescence -- Children ages 1 to 12 -- Adolescents -- Special considerations for the adolescent related to nutrition concerns -- Considerations for the health care professional -- Summary -- 14: Diet during young and middle adulthood -- Nutritional requirements -- Calorie requirements -- Special considerations related to nutrition concerns -- Weight control -- Considerations for the health care professional -- Summary -- 15: Diet during late adulthood -- Effects of aging -- Nutritional requirements -- Food habits -- Food fads -- Appropriate diets -- Special considerations for the chronically ill older adult -- Considerations for the health care professional -- Summary -- Section 3: Medical Nutrition Therapy -- 16: Diet and weight control -- Overweight and obesity -- Dietary treatment of overweight and obesity -- Underweight -- Considerations for the health care professional -- Summary -- 17: Diet and diabetes mellitus -- Etiology -- Symptoms -- Classification -- Treatment -- Nutritional management -- Special considerations for the diabetic client -- Considerations for the health care professional -- Summary -- 18: Diet and cardiovascular disease -- Atherosclerosis -- Medical nutrition therapy for hyperlipidemia -- Myocardial infarction -- Congestive heart failure -- Hypertension -- Dietary treatment for hypertension -- Considerations for the health care professional -- Summary -- 19: Diet and renal disease -- Renal diseases -- Special considerations for clients with renal diseases -- Considerations for the health care professional -- Summary -- 20: Diet and gastrointestinal problems -- Disorders of the primary organs -- Disorders of the accessory organs -- Residue-controlled diets -- Considerations for the health care professional -- Summary -- 21: Diet and cancer -- Causes of cancer -- Classifications of cancer -- Relationships of food and cancer -- Effects of cancer -- Treatment of cancer -- Nutritional care of the cancer client -- Considerations for the health care professional -- Summary -- 22: Diet and clients with special needs -- Surgical client -- Client receiving enteral nutrition -- Client receiving parenteral nutrition -- Client with burns -- Client with infection -- Client with AIDS -- Considerations for the health care professional -- Summary -- 23: Nutritional care of clients -- Hospitalized clients -- Feeding the client -- Long-term care of the elderly -- Considerations for the health care professional -- Summary -- Appendices -- Appendix A: MyPyramid food intake pattern calorie levels -- Appendix B: Dietary Guidelines for Americans 2005: Food Sources of selected nutrients -- B-1: Food Sources of potassium -- B-2: Food Sources of Vitamin E -- B-3: Food Sources of iron -- B-4: Nondairy food sources of calcium -- B-5: Food Sources of calcium -- B-6: Food Sources of Vitamin A -- B-7: Food Sources of magnesium -- B-8: Food Sources of dietary fiber -- B-9: Food Sources of Vitamin C -- Appendix C: Dietary guidelines for Americans 2005: eating patterns -- C-1: DASH eating plan at 1,600, 2,000, 2,600, and 3,100 calorie levels -- C-2: USDA Food Guide -- C-3: Discretionary calorie allowance in the USDA Food Guide -- Appendix D: Nutritive value of the edible part of food -- Appendix E: Drug-food interactions -- Appendix F: English and metric units and conversions -- Glossary -- References -- Bibliography -- Index.

An introduction to the fundatmentals of nutrition concepts, good health and client care.

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