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Reflects the evidence-based practice and nutrition recommendations. Maintaining its nursing process focus and emphasis on patient teaching, this edition includes features to help readers integrate nutrition into nursing care such as sample Nursing Process tables, Case Studies in every chapter, and Interactive Case Studies online.
Table des matières
CONTENTS Unit One Principles of Nutrition chapter 1 Nutrition in Nursing chapter 2 Carbohydrates chapter 3 Protein chapter 4 Lipids chapter 5 Vitamins chapter 6 Water and Minerals chapter 7 Energy Balance Unit Two Nutrition in Health Promotion chapter 8 Guidelines for Healthy Eating chapter 9 Consumer Issues chapter 10 Cultural and Religious Influences on Food and Nutrition chapter 11 Healthy Eating for Healthy Babies chapter 12 Nutrition for Infants, Children, and Adolescents chapter 13 Nutrition for Older Adults Unit Three Nutrition in Clinical Practice chatper 14 Obesity and Eating Disorders chapter 15 Feeding Patients: Oral Diets and Enteral and Parenteral Nutrition chapter 16 Nutrition for Patients with Metabolic or Respiratory Stress chapter 17 Nutrition for Patients with Upper Gastrointestinal Disorders Chapter 18: Nutrition for Patients with Disorders of the Lower GI Tract and Accessory Organs chapter 19 Nutrition for Patients with Diabetes Mellitus chapter 20 Nutrition for Patients with Cardiovascular Disorders chapter 21 Nutrition for Patients with Kidney Disorders chapter 22 Nutrition for Patients with Cancer or HIV/AIDS APPENDICES APPENDIX 1: Dietary Reference Intakes (DRIs): recommended dietary allowances and adequate intakes, total water and macronutrients appendix 2: Dietary Reference Intakes (DRIs): recommended dietary allowances and adequate intakes, vitamins appendix 3: Dietary Reference Intakes (DRIs): recommended dietary allowances and adequate intakes, elements APPENDIX 4: Answers to Study Questions INDEX
