BOOK
Nutritional Foundations and Clinical Applications - E-Book
Michele Grodner | Sylvia Escott-Stump | Suzanne Dorner
(2015)
Additional Information
Book Details
Abstract
Looking at nutrition and nutritional therapy from the nurse’s perspective, Nutritional Foundations and Clinical Applications: A Nursing Approach takes a wellness approach based on health promotion and primary prevention. It offers guidelines with a human, personal touch, using first-hand accounts to show how nutrition principles apply to patients in real-world practice. This edition includes new chapters on the effects of stress on nutrient metabolism and on nutrition for neurodegenerative disorders such as Alzheimer’s and Parkinson’s disease. Written by educators Michele Grodner, Sylvia Escott-Stump, and Suzie Dorner, this leading nutrition text promotes healthy diets and shows how nutrition may be used in treating and controlling diseases and disorders.
- Applying Content Knowledge and Critical Thinking/Clinical Applications case studies help you apply nutrition principles to real-world practice situations.
- Health Debate and Social Issue boxes explore controversial health issues and emphasize ethical, social, and community concerns, so that you can develop your own opinions.
- Cultural Considerations boxes highlight health issues and eating patterns related to specific ethnic groups to help you approach, interview, and assess patients from diverse populations.
- Teaching Tool boxes include strategies for providing nutrition counseling to patients.
- Personal Perspective boxes offer first-hand accounts of interactions with patients and their families, demonstrating the personal touch for which this book is known.
- Key terms and a glossary make it easy to learn key vocabulary and concepts.
- Website listings at the end of every chapter refer you to related sites for additional research and study.
- NEW! Nutrition for Neuro-Psychiatric Disorders chapter covers neurodegenerative disorders such as Alzheimer’s and Parkinson’s disease and psychiatric disorders such as depression and bipolar disorders.
- NEW! Nutrition in Metabolic Stress: Burns, Trauma, and Surgery chapter examines the effects of stress on nutrient metabolism and starvation along with severe stress due to surgery and trauma.
- NEW organization for the clinical chapters includes: 1) Disorder: background and implications, 2) Food and nutrition therapies, 3) Education: Teaching Tool boxes.
- UPDATED content reflects changes to Healthy People 2020 and the Dietary Guidelines for Americans 2010.
- UPDATED! The Nursing Approach box analyzes a realistic nutrition case study in terms of the nursing process, demonstrating practical ways nurses can use nutrition in practice and process.
Table of Contents
| Section Title | Page | Action | Price |
|---|---|---|---|
| Front Cover | cover | ||
| Inside Front Cover | ifc1 | ||
| Evolve page | ii | ||
| Nutritional Foundations and Clinical Applications 6E | iii | ||
| Copyright Page | iv | ||
| Dedication | v | ||
| Acknowledgments | vi | ||
| Special Acknowledgments | vi | ||
| Reviewers | vi | ||
| Preface | vii | ||
| Audience | vii | ||
| Approach | vii | ||
| Features And Content | vii | ||
| Teaching and Learning Resources | viii | ||
| For Instructors | viii | ||
| For Students | viii | ||
| Table Of Contents | x | ||
| One Wellness, Nutrition, and the Nursing Role | 1 | ||
| 1 Wellness Nutrition | 1 | ||
| Learning Objectives | 1 | ||
| Role in Wellness | 1 | ||
| Definition of Health | 1 | ||
| Role of Nutrition | 2 | ||
| Definition of Wellness | 2 | ||
| Role of Nutrition | 3 | ||
| Health Promotion | 4 | ||
| Role of Nutrition | 4 | ||
| Nutrition Monitoring | 4 | ||
| Disease Prevention Through Nutrition | 5 | ||
| Health Literacy | 6 | ||
| Overview of Nutrients within the Body | 7 | ||
| Nutrient Categories | 7 | ||
| Food, Energy, and Nutrients | 8 | ||
| Energy | 8 | ||
| Carbohydrates | 9 | ||
| Proteins | 9 | ||
| Lipids (Fats) | 9 | ||
| Vitamins | 9 | ||
| Minerals | 9 | ||
| Water | 10 | ||
| Dietary Standards | 10 | ||
| Dietary Reference Intakes | 10 | ||
| Dietary Reference Intakes Lingo | 10 | ||
| Use of Dietary Reference Intakes | 11 | ||
| Additional Standards | 11 | ||
| Global Standards | 11 | ||
| Adequate Eating Patterns | 12 | ||
| Undernutrition, Overnutrition, and Malnutrition | 13 | ||
| Toward a Positive Nutrition Lifestyle: Self-Efficacy | 13 | ||
| Summary | 14 | ||
| Websites of Interest | 16 | ||
| Academy of Nutrition and Dietetics | 16 | ||
| Healthy People | 16 | ||
| Nutrient Data Laboratory | 16 | ||
| References | 16 | ||
| 2 Personal and Community Nutrition | 17 | ||
| Learning Objectives | 17 | ||
| Role in Wellness | 17 | ||
| Personal Nutrition | 18 | ||
| Food Selection | 18 | ||
| Community Nutrition | 18 | ||
| Dietary Guidelines for Americans | 19 | ||
| Lifestyle Applications | 20 | ||
| Food Guides | 21 | ||
| MyPlate | 21 | ||
| Other Food Guides | 21 | ||
| “Fruits & Veggies—More Matters” | 23 | ||
| Exchange Lists | 26 | ||
| Criteria for Future Recommendations | 27 | ||
| Consumer Food Decision Making | 28 | ||
| Food Selection Patterns | 28 | ||
| Application to Nursing | 29 | ||
| Food Consumption Trends | 29 | ||
| Implications of food consumption trends. | 29 | ||
| Effective Food-Buying Styles | 30 | ||
| Consumer Information and Wellness | 30 | ||
| Food Labeling | 30 | ||
| Uses of Percent of Daily Values Information | 31 | ||
| Organic Food Standards and Labels | 32 | ||
| Application to nursing. | 34 | ||
| Health Claims | 34 | ||
| Toward a Positive Nutrition Lifestyle: Locus of Control | 35 | ||
| Summary | 35 | ||
| Websites of Interest | 37 | ||
| MyPlate Food Guidance System | 37 | ||
| Oldways Preservation Trust | 37 | ||
| U.S. Food and Drug Administration (FDA) | 37 | ||
| References | 37 | ||
| Two Nutrients, Food, and Health | 39 | ||
| 3 Digestion, Absorption, and Metabolism | 39 | ||
| Learning Objectives | 39 | ||
| Role in Wellness | 39 | ||
| Digestion | 39 | ||
| The Mouth | 40 | ||
| The Esophagus | 42 | ||
| The Stomach | 43 | ||
| The Small Intestine | 43 | ||
| The Large Intestine | 44 | ||
| Absorption | 44 | ||
| Elimination | 46 | ||
| Digestive Process Throughout the Life Span | 46 | ||
| Metabolism | 47 | ||
| Metabolism Throughout the Life Span | 48 | ||
| Toward a Positive Nutrition Lifestyle: Contracting | 48 | ||
| Summary | 49 | ||
| Websites of Interest | 50 | ||
| Healthfinder.gov | 50 | ||
| American Dental Association | 50 | ||
| American Medical Association | 50 | ||
| References | 50 | ||
| 4 Carbohydrates | 51 | ||
| Learning Objectives | 51 | ||
| Role in Wellness | 51 | ||
| Food Sources | 53 | ||
| Carbohydrate as a Nutrient Within the Body | 54 | ||
| Function | 54 | ||
| Digestion and Absorption | 55 | ||
| Glycogen: Storing Carbohydrates | 56 | ||
| Metabolism | 57 | ||
| Blood Glucose Regulation | 57 | ||
| Glycemic Index and Glycemic Load | 57 | ||
| Simple Carbohydrates | 58 | ||
| Monosaccharides | 58 | ||
| Disaccharides | 58 | ||
| Sugar—A Special Disaccharide | 58 | ||
| Sources in the food supply. | 59 | ||
| Consumption levels. | 59 | ||
| Health effects. | 59 | ||
| Other Sweeteners | 61 | ||
| Sweet Decisions | 62 | ||
| Complex Carbohydrates: Polysaccharides | 63 | ||
| Starch | 63 | ||
| Fiber | 64 | ||
| Health Effects | 66 | ||
| Obesity. | 66 | ||
| Constipation. | 66 | ||
| Diverticular disease. | 67 | ||
| Cancer. | 67 | ||
| Heart disease. | 67 | ||
| Diabetes control. | 67 | ||
| Potential Health Risks of Dietary Fiber | 67 | ||
| Food Sources and Issues | 68 | ||
| Unrefined versus Refined Grains | 68 | ||
| Toward a Positive Nutrition Lifestyle: Tailoring | 69 | ||
| Summary | 70 | ||
| Websites of Interest | 71 | ||
| American Public Health Association | 71 | ||
| Wheat Foods Council | 71 | ||
| USA Rice Federation | 71 | ||
| References | 71 | ||
| 5 Fats | 73 | ||
| Learning Objectives | 73 | ||
| Role in Wellness | 73 | ||
| Functions | 74 | ||
| Food Functions | 74 | ||
| Source of Energy | 74 | ||
| Palatability | 74 | ||
| Satiety and Satiation | 74 | ||
| Food Processing | 74 | ||
| Nutrient Source | 74 | ||
| Physiologic Functions | 74 | ||
| Stored Energy | 74 | ||
| Organ Protection | 74 | ||
| Temperature Regulation | 75 | ||
| Insulation | 75 | ||
| Functions of Phospholipids and Sterols | 75 | ||
| Structure and Sources of Lipids | 75 | ||
| Fats: Saturated and Unsaturated | 75 | ||
| Phospholipids | 77 | ||
| Sterols | 78 | ||
| Fats as a Nutrient in the Body | 78 | ||
| Digestion | 78 | ||
| Mouth | 78 | ||
| Stomach | 78 | ||
| Small Intestine | 78 | ||
| Use of Medium-Chain Triglycerides | 78 | ||
| Absorption | 78 | ||
| Metabolism | 79 | ||
| Fat Intake and Issues | 80 | ||
| Fat Content of Foods | 80 | ||
| Detecting Dietary Fat | 81 | ||
| Fast but High-Fat Foods | 83 | ||
| Preserving Fats in Food | 84 | ||
| Processed Fats and Oils: Hydrogenated and Emulsified | 84 | ||
| Antioxidants | 85 | ||
| Food Cholesterol versus Blood Cholesterol | 85 | ||
| Synthetic Fats and Fat Replacers | 86 | ||
| Energy Intake | 87 | ||
| Reduced Intake of Other Nutrients | 87 | ||
| Dietary Fat Intake and Diet-Related Diseases | 87 | ||
| Toward a Positive Nutrition Lifestyle: Gradual Reduction | 87 | ||
| Summary | 88 | ||
| Websites of Interest | 89 | ||
| USDA Nutrient Database Laboratory (Food Composition Tables) | 89 | ||
| Center for Science in the Public Interest (CSPI) | 89 | ||
| Eating Well On-Line | 89 | ||
| References | 89 | ||
| 6 Protein | 90 | ||
| Learning Objectives | 90 | ||
| Role in Wellness | 90 | ||
| Structure of Protein | 90 | ||
| Protein Composition | 91 | ||
| Protein as a Nutrient in the Body | 92 | ||
| Digestion and Absorption | 93 | ||
| Mouth | 93 | ||
| Stomach | 93 | ||
| Small Intestine | 94 | ||
| Metabolism | 94 | ||
| Protein Excess | 94 | ||
| Nitrogen Balance | 94 | ||
| Functions | 95 | ||
| Growth and Maintenance | 95 | ||
| Creation of Communicators and Catalysts | 95 | ||
| Immune System Response | 95 | ||
| Fluid and Electrolyte Regulation | 95 | ||
| Acid-Base Balance | 95 | ||
| Transportation | 95 | ||
| Food Sources | 96 | ||
| Quality of Protein Foods | 96 | ||
| Complementary Proteins | 96 | ||
| Measures of Food Protein Quality | 97 | ||
| Protein RDA | 97 | ||
| Vegetarianism | 98 | ||
| The Benefits of Vegetarianism | 98 | ||
| The Drawbacks of Vegetarianism | 98 | ||
| Contemporary Vegetarianism | 99 | ||
| Dietary Patterns of Protein | 99 | ||
| Restructuring the Dinner Plate | 99 | ||
| Protein and Malnutrition | 101 | ||
| Malnutrition Factors | 102 | ||
| Groups at Risk in North America | 102 | ||
| Chronic Hunger | 102 | ||
| Toward a Positive Nutrition Lifestyle: Chaining | 102 | ||
| Summary | 104 | ||
| Websites of Interest | 105 | ||
| Nutrition.gov | 105 | ||
| The Vegetarian Nutrition Dietetic Practice Group of the Academy of Nutrition and Dietetics | 105 | ||
| National Institute of Medicine of the National Academies | 105 | ||
| References | 105 | ||
| 7 Vitamins | 106 | ||
| Learning Objectives | 106 | ||
| Role in Wellness | 106 | ||
| Vitamin Categories | 108 | ||
| Food Sources | 109 | ||
| Water–Soluble Vitamins | 111 | ||
| Thiamin (B1) | 111 | ||
| Function | 111 | ||
| Recommended Intake and Sources | 111 | ||
| Deficiency | 111 | ||
| Toxicity | 112 | ||
| Riboflavin (B2) | 112 | ||
| Function | 112 | ||
| Recommended Intake and Sources | 112 | ||
| Three Health Promotion Through Nutrition and Nursing Practice | 158 | ||
| 9 Energy, Weight, and Fitness | 158 | ||
| Learning Objectives | 158 | ||
| Role in Wellness | 158 | ||
| Energy | 159 | ||
| Energy Pathways | 160 | ||
| Carbohydrate as a Source of Energy | 160 | ||
| Fat as a Source of Energy | 160 | ||
| Protein as a Source of Energy | 160 | ||
| Anaerobic and Aerobic Pathways | 162 | ||
| Energy Balance | 162 | ||
| Estimating Daily Energy Needs | 162 | ||
| Components of Total Energy Expenditure | 163 | ||
| Physical Activity | 164 | ||
| Thermic Effect of Food | 164 | ||
| Adaptive Thermogenesis | 164 | ||
| Healthy Weight | 165 | ||
| Measuring Body Fatness | 165 | ||
| Interpreting Weight | 166 | ||
| Healthy Body Fat | 166 | ||
| Functions of Fat | 166 | ||
| Body Fat Distribution | 167 | ||
| Body Fat Storage | 168 | ||
| Regulation of Body Fat Level | 169 | ||
| Changes in Body Fatness | 169 | ||
| Genetic Influences on Body Size and Shape | 169 | ||
| Set Point and Body Fatness | 170 | ||
| Food Intake Adjustments | 172 | ||
| Adjustments in Energy Use | 172 | ||
| Nutrition : Weight Essentials | 173 | ||
| Gaining, Losing, or Maintaining: A Wellness Approach | 173 | ||
| Establishing Realistic Goals | 174 | ||
| Changing Behavior | 174 | ||
| Normalizing Eating | 175 | ||
| Enjoying eating. | 175 | ||
| Letting hunger and satiety guide eating. | 175 | ||
| Minimizing the Use of Food to Meet Emotional Needs | 176 | ||
| Eating Regularly and Frequently | 176 | ||
| Adopting an Active Lifestyle | 177 | ||
| Nutrition: Fitness Essentials | 177 | ||
| Health Benefits of Physical Exercise | 177 | ||
| Food and Athletic Performance | 178 | ||
| Kilocalorie Requirements | 178 | ||
| Water: The Essential Ingredient | 179 | ||
| Sport Drinks | 179 | ||
| Carbohydrate: The Energy Food | 180 | ||
| Carbohydrate Loading | 180 | ||
| Protein | 180 | ||
| Protein and Amino Acid Supplements | 181 | ||
| Fat | 181 | ||
| Vitamins and Minerals | 181 | ||
| Ergogenic Aids | 181 | ||
| Role of Nurses | 182 | ||
| Toward a Positive Nutrition Lifestyle: Explanatory Style | 183 | ||
| Summary | 183 | ||
| Websites of Interest | 186 | ||
| President’s Council on Fitness, Sports & Nutrition | 186 | ||
| American College of Sports Medicine (ACSM) | 186 | ||
| Healthy Weight—It’s Not a Diet, It’s a Lifestyle! | 186 | ||
| Shape Up America! | 186 | ||
| References | 186 | ||
| 10 Nutrition Across the Life Span | 187 | ||
| Learning Objectives | 187 | ||
| Role in Wellness | 187 | ||
| Nutrition during Pregnancy | 187 | ||
| Body Composition Changes During Pregnancy | 187 | ||
| Hormones of Pregnancy | 187 | ||
| Metabolic Changes | 188 | ||
| Anatomic and Physiologic Changes | 189 | ||
| Weight Gain in Pregnancy | 189 | ||
| Energy and Nutrient Needs During Pregnancy | 190 | ||
| Energy | 190 | ||
| Protein | 192 | ||
| Vitamin and Mineral Supplementation | 193 | ||
| Folate. | 193 | ||
| Iron. | 193 | ||
| Calcium. | 194 | ||
| Nutrition-Related Concerns | 194 | ||
| Alcohol | 194 | ||
| Foodborne Illness | 194 | ||
| Maternal Age | 194 | ||
| Preeclampsia | 195 | ||
| Diabetes Mellitus | 196 | ||
| Maternal Phenylketonuria | 196 | ||
| Human Immunodeficiency Virus Infection | 197 | ||
| Common Nutrition-Related Discomforts of Pregnancy | 197 | ||
| Nausea and vomiting. | 197 | ||
| Heartburn. | 197 | ||
| Constipation. | 198 | ||
| Nutrition during Lactation | 198 | ||
| Anatomy and Physiology of Lactation | 198 | ||
| Promoting Breastfeeding | 199 | ||
| Energy and Nutrient Needs During Lactation | 199 | ||
| Nutrition-Related Concerns | 200 | ||
| Nutrition during Infancy | 200 | ||
| Energy and Nutrient Needs During Infancy | 200 | ||
| Energy | 200 | ||
| Protein | 200 | ||
| Vitamins and Mineral Supplementation | 201 | ||
| Food for Infants | 201 | ||
| Introduction of Solid Foods | 202 | ||
| How to introduce solid foods. | 202 | ||
| Appropriate solid foods during the first year of life. | 203 | ||
| Beverages During the First Year of Life | 203 | ||
| Nutrition-Related Concerns | 203 | ||
| The Premature Infant and the Low-Birth-Weight Infant | 203 | ||
| Failure to Thrive | 205 | ||
| Inborn Errors of Metabolism | 205 | ||
| Phenylketonuria. | 205 | ||
| Galactosemia. | 205 | ||
| Nutrition Health Promotion: Pregnancy, Lactation, and Infancy | 205 | ||
| Knowledge | 205 | ||
| Techniques | 206 | ||
| Community Supports | 206 | ||
| Nutrition during Childhood | 206 | ||
| Stages of Development | 206 | ||
| Childhood (1 to 12 Years) | 206 | ||
| Stage I: Children 1 to 3 Years Old | 207 | ||
| Four Overview of Nutrition Therapy | 227 | ||
| 11 Nutrition Assessment and Patient Care | 227 | ||
| Learning Objectives | 227 | ||
| Nutrition in Disease Management | 227 | ||
| Role of Genetics on Disease Onset | 227 | ||
| The Nutrition Team | 227 | ||
| Nutrition Risk and Malnutrition | 228 | ||
| Nutrition Risk from Hunger | 228 | ||
| Nutrition Risk Assessment | 228 | ||
| Challenges of the Hospital Setting | 228 | ||
| Effects of Bed Rest on Nutrition | 229 | ||
| Malnutrition | 229 | ||
| Nutrition Care Process | 230 | ||
| Screening | 230 | ||
| Nutrition Assessment | 230 | ||
| Anthropometric assessment. | 232 | ||
| Height. | 232 | ||
| Weight. | 233 | ||
| Body mass index. | 235 | ||
| Waist measurements. | 235 | ||
| Nutrition-Focused Physical Examination and Functional Assessments | 235 | ||
| Biochemical assessment. | 235 | ||
| Clinical assessment. | 237 | ||
| Dietary intake assessment. | 237 | ||
| 24-Hour diet recall. | 237 | ||
| Food records. | 240 | ||
| Calorie counts. | 240 | ||
| Managing Nutrition Risk | 241 | ||
| Screening and Assessment Tools | 241 | ||
| Drug Interactions with Food and Nutrients | 243 | ||
| Risk Factors for Drug-Nutrient Interactions | 243 | ||
| Age. | 243 | ||
| Physiologic status. | 245 | ||
| Polypharmacy (multiple-drug intake). | 245 | ||
| Influence of typical dietary intake. | 245 | ||
| Prescription and Over-the-Counter Medications | 245 | ||
| Effects of Drugs on Food and Nutrients | 245 | ||
| Effects of Food and Nutrients on Drugs | 245 | ||
| Timing of Medication Administration | 249 | ||
| Effects of Herbs on Food, Nutrients, and Drugs | 253 | ||
| Summary | 259 | ||
| Critical Thinking | 261 | ||
| Clinical Applications—Role Play | 261 | ||
| Websites of Interest | 261 | ||
| Academy of Nutrition and Dietetics—Evidence Analysis Library | 261 | ||
| European Union: Fight Malnutrition Food-Drug Interactions | 261 | ||
| Food and Drug Administration: Food-Drug Interactions | 261 | ||
| National Center for Health Statistics, Centers for Disease Prevention and Control | 261 | ||
| NCMND Center of Excellence for Nutritional Genomics, University of California, Davis | 261 | ||
| References | 261 | ||
| 12 Food-Related Issues | 263 | ||
| Learning Objectives | 263 | ||
| Dimensions of Health | 263 | ||
| Dietary Modifications | 263 | ||
| Diet Orders | 264 | ||
| Food Service Delivery Systems | 264 | ||
| Meals in Long-term Care | 265 | ||
| Basic Hospital Diets | 265 | ||
| Clear liquid diets. | 266 | ||
| Full liquid diets. | 266 | ||
| Dysphagia diets. | 266 | ||
| Mechanically altered diets. | 267 | ||
| Soft diets. | 267 | ||
| “Diet as tolerated.” | 267 | ||
| Vegetarian diets. | 267 | ||
| Other Food Considerations | 267 | ||
| Food Allergy or Intolerance | 267 | ||
| Food Safety | 267 | ||
| Cultural and Religious Implications of Food | 268 | ||
| Cultural food patterns. | 268 | ||
| Religious implications for dietary patterns. | 268 | ||
| Western and Near-Eastern Religions | 268 | ||
| Eastern Religions | 269 | ||
| Complementary-Alternative Medicine: Herbs and Botanicals | 269 | ||
| Application to nursing. | 272 | ||
| Non-Oral Feeding | 273 | ||
| Tube Feeding | 273 | ||
| Types of formulas. | 274 | ||
| Standard formulas. | 274 | ||
| Formula selection. | 274 | ||
| Feeding routes. | 274 | ||
| Positioning. | 274 | ||
| Method of administration. | 274 | ||
| Starting the tube feeding. | 276 | ||
| Complications of tube feeding. | 276 | ||
| Home enteral nutrition. | 277 | ||
| Parenteral Nutrition | 281 | ||
| Components of Parenteral Nutrition Solutions | 281 | ||
| Carbohydrates. | 281 | ||
| Amino acids. | 281 | ||
| Fats. | 281 | ||
| Total nutrient admixtures. | 281 | ||
| Electrolytes. | 282 | ||
| Vitamins. | 282 | ||
| Trace elements. | 282 | ||
| Bioactive substances. | 282 | ||
| Peripheral Parenteral Nutrition | 282 | ||
| Monitoring Guidelines and Complications | 282 | ||
| Home Parenteral Nutrition | 282 | ||
| Transitional Feedings | 283 | ||
| Parenteral Nutrition to Oral or Tube Feeding | 283 | ||
| Tube Feeding to Oral Feeding | 283 | ||
| Summary | 283 | ||
| Glossary | 432 | ||
| A | 432 | ||
| B | 432 | ||
| C | 433 | ||
| D | 433 | ||
| E | 434 | ||
| F | 434 | ||
| G | 435 | ||
| H | 435 | ||
| I | 435 | ||
| K | 436 | ||
| L | 436 | ||
| M | 436 | ||
| N | 436 | ||
| O | 437 | ||
| P | 437 | ||
| Q | 437 | ||
| R | 437 | ||
| S | 438 | ||
| T | 438 | ||
| U | 438 | ||
| V | 438 | ||
| W | 439 | ||
| X | 439 | ||
| Index | 440 | ||
| A | 440 | ||
| B | 440 | ||
| C | 441 | ||
| D | 442 | ||
| E | 443 | ||
| F | 443 | ||
| G | 444 | ||
| H | 445 | ||
| I | 445 | ||
| J | 446 | ||
| K | 446 | ||
| L | 446 | ||
| M | 447 | ||
| N | 447 | ||
| O | 448 | ||
| P | 449 | ||
| R | 450 | ||
| S | 450 | ||
| T | 451 | ||
| U | 452 | ||
| V | 452 | ||
| W | 452 | ||
| X | 453 | ||
| Y | 453 | ||
| Z | 453 | ||
| Inside Back Cover | ibc1 |