Additional Information
Book Details
Abstract
Williams’ Basic Nutrition & Diet Therapy is a market leader for a reason — it provides coverage of hot topics, emerging trends, and cutting edge research, plus all the essentials for providing the best nutrition care. You’ll love it for the clear, conversational writing style and vivid illustrations that guide you from fundamental concepts of nutrition to the application of those concepts in clinical practice.
- UNIQUE! Content threads
- NEW! Completely updated content incorporates Dietary Guidelines 2010 and Healthy People 2020 information throughout the text to ensure you have the most up-to-date content available.
- NEW! Colorful and engaging design makes key content easy to find and more engaging with graphic artwork and vivid images of food.
- NEW! Updated illustrations visually clarify important concepts and reflect current clinical practice.
- NEW! Integrated assets in Pageburst version:
- ADA Nutrition Care Process
- Case Studies - Answers
- Challenge Questions and Answers
- Critical Thinking Question Answers
- Growth Charts and Food Composition Table
- Appendixes 1 & 2
- Nutritrac 5.0
Table of Contents
| Section Title | Page | Action | Price |
|---|---|---|---|
| Front cover | cover | ||
| IFC (DRI tables) | fm2 | ||
| Half title page | v | ||
| Evolve page | vi | ||
| Williams' Basic Nutrition & Diet Therapy, 14/e | vii | ||
| Copyright page | viii | ||
| Contributors and Reviewers | ix | ||
| Dedication | xi | ||
| Preface to the Instructor | xii | ||
| Audience | xii | ||
| Conceptual Approach | xii | ||
| Organization | xii | ||
| Content and Features | xiii | ||
| Learning Aids | xiii | ||
| Ancillaries | xiv | ||
| Teaching and Learning Package for the Instructors | xiv | ||
| For Students | xiv | ||
| Acknowledgments | xiv | ||
| Content Threads | xvi | ||
| Preface to the Student | xvii | ||
| Table of Contents | xix | ||
| 1 Introduction to Basic Principles of Nutritional Science | 1 | ||
| 1 Food, Nutrition, and Health | 1 | ||
| Key Concepts | 1 | ||
| Health Promotion | 1 | ||
| Basic Definitions | 1 | ||
| Nutrition and Dietetics | 1 | ||
| Health and Wellness | 1 | ||
| National Health Goals | 2 | ||
| Traditional and Preventive Approaches to Health | 2 | ||
| Importance of a Balanced Diet | 2 | ||
| Food and Health | 2 | ||
| Signs of Good Nutrition | 3 | ||
| Functions of Nutrients in Food | 3 | ||
| Energy Sources | 4 | ||
| Carbohydrates | 4 | ||
| Fats | 4 | ||
| 2 Nutrition Throughout the Life Cycle | 173 | ||
| 10 Nutrition during Pregnancy and Lactation | 173 | ||
| Key Concepts | 173 | ||
| Nutritional Demands of Pregnancy | 173 | ||
| Energy Needs | 174 | ||
| 3 Community Nutrition and Health Care | 237 | ||
| 13 Community Food Supply and Health | 237 | ||
| Key Concepts | 237 | ||
| Food Safety and Health Promotion | 237 | ||
| Government Control Agencies | 237 | ||
| The U.S. Food and Drug Administration | 238 | ||
| Enforcement of Federal Food Safety Regulations. | 238 | ||
| Consumer Education. | 238 | ||
| Research. | 238 | ||
| Development of Food Labels | 238 | ||
| Early Development of Label Regulations | 238 | ||
| Food Standards. | 238 | ||
| Nutrition Information. | 238 | ||
| Background of Present U.S. Food and Drug Administration Label Regulations | 239 | ||
| Current Food Label Format | 239 | ||
| Nutrition Facts Label. | 239 | ||
| Health Claims. | 240 | ||
| Food Technology | 240 | ||
| Agricultural Pesticides | 242 | ||
| Reasons for Use | 242 | ||
| Problems | 242 | ||
| Alternative Agriculture | 242 | ||
| Organic Farming. | 242 | ||
| Biotechnology. | 243 | ||
| Irradiation. | 245 | ||
| Food Additives | 245 | ||
| Food-Borne Disease | 245 | ||
| Prevalence | 245 | ||
| Food Sanitation | 247 | ||
| Buying and Storing Food | 247 | ||
| Preparing and Serving Food | 248 | ||
| Food Contamination | 250 | ||
| Bacterial Food Infections | 250 | ||
| Salmonellosis. | 250 | ||
| Shigellosis. | 250 | ||
| Listeriosis. | 251 | ||
| Escherichia Coli. | 251 | ||
| Vibrio. | 251 | ||
| Bacterial Food Poisoning | 251 | ||
| Staphylococcal Food Poisoning. | 251 | ||
| Clostridial Food Poisoning. | 252 | ||
| Viruses | 253 | ||
| Parasites | 256 | ||
| Environmental Food Contaminants | 256 | ||
| Lead. | 256 | ||
| Natural Toxins. | 256 | ||
| Food Needs and Costs | 256 | ||
| Hunger and Malnutrition | 256 | ||
| Worldwide Malnutrition | 256 | ||
| Malnutrition in America | 259 | ||
| Food Assistance Programs | 259 | ||
| Commodity Supplemental Food Program | 259 | ||
| Supplemental Nutrition Assistance Program (SNAP) | 259 | ||
| Special Supplemental Food Program for Women, Infants, and Children | 259 | ||
| School Meals Programs | 260 | ||
| Nutrition Services Incentive Program | 260 | ||
| Food Buying and Handling Practices | 260 | ||
| Planning Ahead | 260 | ||
| Buying Wisely | 260 | ||
| Storing Food Safely | 260 | ||
| Cooking Food Well | 260 | ||
| Summary | 261 | ||
| Critical Thinking Questions | 261 | ||
| Chapter Challenge Questions | 261 | ||
| True-False | 261 | ||
| Multiple Choice | 262 | ||
| References | 262 | ||
| Further Reading and Resources | 263 | ||
| 14 Food Habits and Cultural Patterns | 264 | ||
| Key Concepts | 264 | ||
| Social, Psychologic, and Economic Influences on Food Habits | 264 | ||
| Social Influences | 264 | ||
| Social Structure | 264 | ||
| Food and Social Factors | 264 | ||
| Psychologic Influences | 265 | ||
| Understanding Diet Patterns | 265 | ||
| Food and Psychosocial Development | 265 | ||
| Marketing and Environmental Influences | 265 | ||
| Economic Influences | 265 | ||
| Family Income and Food Habits | 265 | ||
| Cultural Development of Food Habits | 265 | ||
| Strength of Personal Culture | 265 | ||
| Food in a Culture | 266 | ||
| Traditional Cultural Food Patterns | 266 | ||
| Religious Dietary Laws | 266 | ||
| Jewish | 266 | ||
| Basic Food Pattern. | 266 | ||
| Representative Foods and Influence of Festivals. | 266 | ||
| Muslim | 267 | ||
| Basic Food Pattern. | 267 | ||
| Representative Foods. | 267 | ||
| Influence of Festivals. | 268 | ||
| Spanish and Native American Influences | 268 | ||
| Mexican | 268 | ||
| Puerto Rican | 268 | ||
| Native American | 268 | ||
| Influences of the Southern United States | 270 | ||
| African Americans | 270 | ||
| French Americans | 272 | ||
| Asian Food Patterns | 273 | ||
| Chinese | 273 | ||
| Japanese | 273 | ||
| Southeast Asian | 273 | ||
| Mediterranean Influences | 274 | ||
| Italian | 274 | ||
| Greek | 275 | ||
| Changes in American Food Habits | 275 | ||
| Personal Food Choices | 275 | ||
| Basic Determinants | 275 | ||
| Factors That Influence Change | 275 | ||
| Changing American Food Patterns | 276 | ||
| Household Dynamics | 276 | ||
| With Whom and Where We Eat | 276 | ||
| How Often and How Much We Eat | 276 | ||
| Fast Foods | 277 | ||
| Health and Fitness | 277 | ||
| Economical Buying | 277 | ||
| Summary | 278 | ||
| Critical Thinking Questions | 278 | ||
| Chapter Challenge Questions | 278 | ||
| True-False | 278 | ||
| Multiple Choice | 278 | ||
| References | 279 | ||
| Further Reading and Resources | 279 | ||
| 15 Weight Management | 280 | ||
| Key Concepts | 280 | ||
| Obesity and Weight Control | 280 | ||
| Body Weight and Body Fat | 280 | ||
| Definitions | 280 | ||
| Body Composition | 281 | ||
| Measures of Weight Maintenance Goals | 284 | ||
| Standard Height/Weight Tables | 284 | ||
| Healthy Weight Range | 284 | ||
| Body Frame. | 284 | ||
| Individual Variation. | 286 | ||
| Necessity of Body Fat. | 286 | ||
| Obesity and Health | 286 | ||
| Weight Extremes | 286 | ||
| Overweight and Health Problems | 286 | ||
| Causes of Obesity | 286 | ||
| Basic Energy Balance | 286 | ||
| Hormonal Control | 287 | ||
| Leptin. | 287 | ||
| Ghrelin. | 287 | ||
| Genetic and Family Factors | 287 | ||
| Genetic Control. | 287 | ||
| Family Reinforcement. | 287 | ||
| Physiologic Factors. | 287 | ||
| Psychologic Factors. | 288 | ||
| Other Environmental Factors. | 288 | ||
| Individual Differences and Extreme Practices | 288 | ||
| Individual Energy Balance Levels | 288 | ||
| Energy Out. | 288 | ||
| Energy In. | 289 | ||
| Extreme Practices | 289 | ||
| Fad Diets. | 289 | ||
| Fasting. | 289 | ||
| Specific Macronutrient Restrictions. | 289 | ||
| Clothing and Body Wraps. | 292 | ||
| Drugs. | 292 | ||
| Surgery. | 292 | ||
| A Sound Weight-Management Program | 294 | ||
| Essential Characteristics | 294 | ||
| Behavior Modification | 294 | ||
| Basic Principles | 294 | ||
| Basic Strategies and Actions | 294 | ||
| Defining Problem Behavior. | 294 | ||
| Recording and Analyzing Baseline Behavior. | 294 | ||
| Planning a Behavior Management Strategy. | 294 | ||
| Dietary Principles | 294 | ||
| Basic Energy Balance Components | 295 | ||
| Energy Input: Food Behaviors | 295 | ||
| Energy Output: Exercise Behaviors | 296 | ||
| Principles of a Sound Food Plan | 296 | ||
| Energy Balance | 296 | ||
| Nutrient Balance | 296 | ||
| Distribution Balance and Portion Control | 300 | ||
| Food Guide | 300 | ||
| Preventive Approach | 300 | ||
| Food Misinformation and Fads | 300 | ||
| Food Fads | 301 | ||
| Types of Claims | 301 | ||
| Erroneous Claims | 301 | ||
| Dangers | 301 | ||
| Danger to Health. | 301 | ||
| Cost. | 301 | ||
| Lack of Sound Knowledge. | 301 | ||
| Distrust of the Food Market. | 301 | ||
| What Is the Answer? | 301 | ||
| Using Reliable Sources | 301 | ||
| Recognizing Human Needs | 302 | ||
| Remaining Alert to Teaching Opportunities | 302 | ||
| Thinking Scientifically | 302 | ||
| Knowing Responsible Authorities | 302 | ||
| Underweight | 302 | ||
| General Causes and Treatment | 302 | ||
| Causes | 303 | ||
| Dietary Treatment | 303 | ||
| Disordered Eating | 303 | ||
| Anorexia Nervosa | 305 | ||
| Bulimia Nervosa | 305 | ||
| Binge Eating Disorder | 305 | ||
| Treatment | 307 | ||
| Summary | 308 | ||
| Critical Thinking Questions | 308 | ||
| Chapter Challenge Questions | 308 | ||
| True-False | 308 | ||
| Multiple Choice | 309 | ||
| References | 309 | ||
| Further Reading and Resources | 310 | ||
| 16 Nutrition and Physical Fitness | 311 | ||
| Key Concepts | 311 | ||
| Physical Activity Recommendations and Benefits | 311 | ||
| Guidelines and Recommendations | 311 | ||
| Health Benefits | 312 | ||
| Coronary Heart Disease | 314 | ||
| Heart Muscle Function. | 314 | ||
| Blood Lipid Levels. | 314 | ||
| Oxygen-Carrying Capacity. | 314 | ||
| Hypertension | 314 | ||
| Diabetes | 316 | ||
| Weight Management | 316 | ||
| Bone Disease | 316 | ||
| Mental Health | 316 | ||
| Types of Physical Activity | 316 | ||
| Activities of Daily Living | 316 | ||
| Resistance Training | 317 | ||
| Aerobic Exercise | 317 | ||
| Weight-Bearing Exercise | 318 | ||
| Meeting Personal Needs | 318 | ||
| Health Status and Personal Gains | 318 | ||
| Achieving Aerobic Benefits | 318 | ||
| Exercise Preparation and Care | 318 | ||
| Dietary Needs During Exercise | 319 | ||
| Muscle Action and Fuel | 319 | ||
| Structure and Function | 319 | ||
| Fuel Sources | 319 | ||
| Oxygen | 319 | ||
| Cardiovascular Fitness. | 319 | ||
| Body Composition. | 319 | ||
| Fluid and Energy Needs | 319 | ||
| Fluid | 319 | ||
| Energy and Nutrient Stores | 319 | ||
| Macronutrient and Micronutrient Recommendations | 320 | ||
| Carbohydrate | 320 | ||
| Fat | 321 | ||
| Protein | 321 | ||
| Vitamins and Minerals | 321 | ||
| Athletic Performance | 321 | ||
| General Training Diet | 321 | ||
| Total Energy | 321 | ||
| Carbohydrate | 322 | ||
| Fat | 322 | ||
| Protein | 322 | ||
| Competition | 323 | ||
| Carbohydrate Loading | 323 | ||
| Pregame Meal | 324 | ||
| Hydration Before, During, and After Exercise | 324 | ||
| Energy During Exercise | 325 | ||
| Energy After Exercise: Recovery | 325 | ||
| Ergogenic Aids and Misinformation | 326 | ||
| Summary | 327 | ||
| Critical Thinking Questions | 327 | ||
| Chapter Challenge Questions | 328 | ||
| True-False | 328 | ||
| Multiple Choice | 328 | ||
| References | 328 | ||
| Further Reading and Resources | 329 | ||
| 4 Clinical Nutrition | 331 | ||
| 17 Nutrition Care | 331 | ||
| Key Concepts | 331 | ||
| The Therapeutic Process | 331 | ||
| Setting and Focus of Care | 331 | ||
| Health Care Setting | 331 | ||
| Person-Centered Care | 331 | ||
| Health Care Team | 332 | ||
| Physician and Support Staff | 332 | ||
| Roles of the Nurse and the Clinical Dietitian | 333 | ||
| Coordinators and Advocates. | 333 | ||
| Interpreters. | 333 | ||
| Teachers and Counselors. | 334 | ||
| Phases of the Care Process | 334 | ||
| Nutrition Assessment | 334 | ||
| Food- and Nutrition-Related History | 335 | ||
| Anthropometric Measurements | 335 | ||
| Height. | 337 | ||
| Weight and Body Mass Index. | 337 | ||
| Body Composition. | 338 | ||
| Waist Circumference. | 339 | ||
| Biochemical Data, Medical Tests, and Procedures | 339 | ||
| Skeletal System Integrity. | 339 | ||
| Gastrointestinal Function. | 339 | ||
| Resting Metabolic Rate. | 339 | ||
| Nutrition-Focused Physical Findings | 339 | ||
| Client History | 339 | ||
| Nutrition Diagnosis | 341 | ||
| Problem | 341 | ||
| Etiology | 341 | ||
| Signs and Symptoms | 341 | ||
| Nutrition Intervention | 341 | ||
| Food and/or Nutrient Delivery | 342 | ||
| Personal Adaptation. | 342 | ||
| Mode of Feeding. | 342 | ||
| Nutrition Education and Counseling | 343 | ||
| Coordination of Nutrition Care | 343 | ||
| Nutrition Monitoring and Evaluation | 343 | ||
| Drug Interactions | 344 | ||
| Drug-Food Interactions | 344 | ||
| Drug-Nutrient Interactions | 344 | ||
| Drug-Herb Interactions | 344 | ||
| Summary | 349 | ||
| Critical Thinking Questions | 349 | ||
| Chapter Challenge Questions | 349 | ||
| True-False | 349 | ||
| Multiple Choice | 350 | ||
| References | 350 | ||
| Further Reading and Resources | 351 | ||
| 18 Gastrointestinal and Accessory Organ Problems | 352 | ||
| Key Concepts | 352 | ||
| The Upper Gastrointestinal Tract | 352 | ||
| Problems of the Mouth | 352 | ||
| Dental Problems | 352 | ||
| Surgical Procedures | 352 | ||
| Oral Tissue Inflammation | 353 | ||
| Salivary Gland Problems | 353 | ||
| Swallowing Disorders | 354 | ||
| Problems of the Esophagus | 355 | ||
| Central Tube Problems | 355 | ||
| Lower Esophageal Sphincter Problems | 355 | ||
| Gastroesophageal Reflux Disease | 355 | ||
| Hiatal Hernia | 356 | ||
| Problems of the Stomach and Duodenum: Peptic Ulcer Disease | 357 | ||
| Causes | 357 | ||
| Helicobacter pylori. | 357 | ||
| Nonsteroidal Anti-Inflammatory Drugs. | 358 | ||
| Psychologic Factors. | 358 | ||
| Clinical Symptoms | 358 | ||
| Medical Management | 359 | ||
| Rest. | 359 | ||
| Drug Therapy. | 359 | ||
| Dietary Management | 359 | ||
| Eating a Well-Balanced and Healthy Diet. | 359 | ||
| Avoiding Acid Stimulation. | 360 | ||
| Lower Gastrointestinal Tract | 361 | ||
| Small Intestine Diseases | 361 | ||
| Malabsorption | 361 | ||
| Cystic Fibrosis | 361 | ||
| Disease Process. | 361 | ||
| Nutrition Management. | 362 | ||
| Inflammatory Bowel Disease | 363 | ||
| Crohn’s Disease. | 364 | ||
| Ulcerative Colitis. | 365 | ||
| Diarrhea | 365 | ||
| Large Intestine Diseases | 366 | ||
| Diverticular Disease | 366 | ||
| Irritable Bowel Syndrome | 366 | ||
| Constipation | 367 | ||
| Food Allergies and Intolerances | 367 | ||
| Food Allergies | 367 | ||
| The Problem | 367 | ||
| Common Food Allergens | 368 | ||
| Celiac Disease | 368 | ||
| Disease Process. | 368 | ||
| Nutrition Management. | 369 | ||
| Problems of the Gastrointestinal Accessory Organs | 369 | ||
| Liver Disease | 370 | ||
| Steatohepatitis | 370 | ||
| Hepatitis | 371 | ||
| Cirrhosis | 372 | ||
| Gallbladder Disease | 373 | ||
| Cholecystitis and Cholelithiasis | 373 | ||
| Pancreatic Disease | 374 | ||
| Pancreatitis | 374 | ||
| Summary | 375 | ||
| Critical Thinking Questions | 375 | ||
| Chapter Challenge Questions | 376 | ||
| True-False | 376 | ||
| Multiple Choice | 376 | ||
| References | 376 | ||
| Further Reading and Resources | 378 | ||
| 19 Coronary Heart Disease and Hypertension | 379 | ||
| Key Concepts | 379 | ||
| Coronary Heart Disease | 379 | ||
| Atherosclerosis | 379 | ||
| Disease Process | 379 | ||
| Relation to Fat Metabolism | 381 | ||
| Triglycerides. | 381 | ||
| Cholesterol. | 381 | ||
| Lipoproteins. | 381 | ||
| Risk Factors | 382 | ||
| Dietary Recommendations for Reduced Risk | 383 | ||
| Dietary Guidelines. | 383 | ||
| Adult Treatment Panel III Guidelines. | 383 | ||
| Drug Therapy | 386 | ||
| Acute Cardiovascular Disease | 387 | ||
| Objective: Cardiac Rest | 387 | ||
| Principles of Medical Nutrition Therapy | 387 | ||
| Energy. | 387 | ||
| Texture. | 387 | ||
| Fat. | 387 | ||
| Sodium. | 387 | ||
| Heart Failure | 388 | ||
| Control of Pulmonary Edema | 388 | ||
| Fluid Shift Mechanism. | 388 | ||
| Hormonal Alterations. | 388 | ||
| Principles of Medical Nutrition Therapy | 389 | ||
| Essential Hypertension | 389 | ||
| The Problem of Hypertension | 389 | ||
| Incidence and Nature | 389 | ||
| Hypertensive Blood Pressure Levels | 390 | ||
| Prehypertension. | 390 | ||
| Stage 1 Hypertension. | 391 | ||
| Stage 2 Hypertension. | 391 | ||
| Principles of Medical Nutrition Therapy | 391 | ||
| Weight Management. | 391 | ||
| Sodium Control. | 391 | ||
| Other Nutrients. | 392 | ||
| The DASH Diet. | 392 | ||
| Additional Lifestyle Factors | 393 | ||
| Education and Prevention | 393 | ||
| Practical Food Guides | 393 | ||
| Food Planning and Purchasing | 393 | ||
| Food Preparation | 393 | ||
| Special Needs | 396 | ||
| Education Principles | 396 | ||
| Starting Early | 396 | ||
| Focusing on High-Risk Groups | 396 | ||
| Using a Variety of Resources | 396 | ||
| Summary | 396 | ||
| Critical Thinking Questions | 397 | ||
| Chapter Challenge Questions | 397 | ||
| True-False | 397 | ||
| Multiple Choice | 397 | ||
| References | 397 | ||
| Further Reading and Resources | 399 | ||
| 20 Diabetes Mellitus | 400 | ||
| Key Concepts | 400 | ||
| The Nature of Diabetes | 400 | ||
| Defining Factor | 400 | ||
| Classification of Diabetes Mellitus and Glucose Intolerance | 400 | ||
| Type 1 Diabetes Mellitus | 401 | ||
| Type 2 Diabetes Mellitus | 401 | ||
| Gestational Diabetes | 402 | ||
| Other Types of Diabetes | 404 | ||
| Impaired Glucose Tolerance | 404 | ||
| Symptoms of Diabetes | 404 | ||
| Initial Signs | 404 | ||
| Laboratory Test Results | 405 | ||
| Progressive Results | 405 | ||
| The Metabolic Pattern of Diabetes | 405 | ||
| Energy Supply and Control of Blood Glucose | 405 | ||
| Energy Supply | 405 | ||
| Blood Glucose Control | 405 | ||
| Sources of Blood Glucose. | 405 | ||
| Uses of Blood Glucose. | 405 | ||
| Pancreatic Hormonal Control | 405 | ||
| Insulin. | 405 | ||
| Glucagon. | 407 | ||
| Somatostatin. | 407 | ||
| Abnormal Metabolism in Uncontrolled Diabetes | 407 | ||
| Glucose | 407 | ||
| Fat | 407 | ||
| Protein | 408 | ||
| Long-Term Complications | 408 | ||
| Retinopathy | 408 | ||
| Nephropathy | 408 | ||
| Neuropathy | 408 | ||
| Heart Disease | 409 | ||
| Dyslipidemia. | 409 | ||
| Hypertension. | 409 | ||
| General Management of Diabetes | 409 | ||
| Early Detection and Monitoring | 409 | ||
| Basic Goals of Care | 410 | ||
| General Objectives | 410 | ||
| Maintaining Optimal Nutrition. | 410 | ||
| Avoiding Symptoms. | 410 | ||
| Preventing Complications. | 410 | ||
| Importance of Good Self-Care Skills | 411 | ||
| Basic Elements of Diabetes Management | 411 | ||
| Special Objectives During Pregnancy | 411 | ||
| Medical Nutrition Therapy for Individuals with Diabetes | 411 | ||
| Medical Nutrition Therapy | 411 | ||
| Prediabetes | 411 | ||
| Diabetes | 411 | ||
| Additional Considerations | 411 | ||
| Total Energy Balance | 411 | ||
| Normal Growth and Weight Management | 411 | ||
| Energy Intake | 412 | ||
| Nutrient Balance | 412 | ||
| Carbohydrate | 412 | ||
| Starch and Sugar. | 412 | ||
| Glycemic Index. | 412 | ||
| Fiber. | 412 | ||
| Sugar Substitutes and Sweeteners. | 412 | ||
| Protein | 413 | ||
| Fat | 413 | ||
| Food Distribution | 414 | ||
| Daily Activity Schedule | 414 | ||
| Exercise | 414 | ||
| Drug Therapy | 415 | ||
| Diet Management | 415 | ||
| General Planning | 415 | ||
| Individual Needs | 415 | ||
| Carbohydrate Counting | 415 | ||
| Food Exchange System | 415 | ||
| Special Concerns | 416 | ||
| Special Diet Food Items. | 416 | ||
| Alcohol. | 416 | ||
| Hypoglycemia. | 416 | ||
| Illness. | 418 | ||
| Travel. | 418 | ||
| Eating Out. | 418 | ||
| Stress. | 419 | ||
| Diabetes Education Program | 419 | ||
| Goal: Person-Centered Self-Care | 419 | ||
| Diabetes Self-Management Education | 419 | ||
| Necessary Skills | 419 | ||
| Healthy Eating. | 419 | ||
| Being Active. | 419 | ||
| Monitoring. | 420 | ||
| Medications. | 420 | ||
| Problem Solving. | 420 | ||
| Health Coping. | 421 | ||
| Reducing Risk. | 421 | ||
| Resources | 422 | ||
| Staff Education | 422 | ||
| Summary | 422 | ||
| Critical Thinking Questions | 423 | ||
| Chapter Challenge Questions | 423 | ||
| True-False | 423 | ||
| Multiple Choice | 423 | ||
| References | 424 | ||
| Further Reading and Resources | 424 | ||
| 21 Kidney Disease | 425 | ||
| Key Concepts | 425 | ||
| Basic Structure and Function of the Kidney | 425 | ||
| Structures | 425 | ||
| Glomerulus | 425 | ||
| Tubules | 426 | ||
| Proximal Tubule. | 426 | ||
| Loop of Henle. | 427 | ||
| Distal Tubule. | 427 | ||
| Collecting Tubule. | 427 | ||
| Function | 427 | ||
| Excretory and Regulatory Functions | 427 | ||
| Endocrine Functions | 428 | ||
| Disease Process and Dietary Considerations | 428 | ||
| General Causes of Kidney Disease | 428 | ||
| Infection and Obstruction | 428 | ||
| Damage From Other Diseases | 428 | ||
| Toxins | 428 | ||
| Genetic or Congenital Defects | 429 | ||
| Risk Factors | 429 | ||
| Medical Nutrition Therapy in Kidney Disease | 429 | ||
| Length of Disease | 429 | ||
| Degree of Impaired Kidney Function and Clinical Symptoms | 429 | ||
| Nephron Diseases | 429 | ||
| Acute Glomerulonephritis or Nephritic Syndrome | 429 | ||
| Disease Process | 429 | ||
| Clinical Symptoms | 429 | ||
| Appendixes | 499 | ||
| Appendix A Cholesterol Content of Select Foods | 499 | ||
| Appendix B Dietary Fiber in Selected Plant Foods | 501 | ||
| Appendix C Suggestions for Salt-Free Seasoning | 503 | ||
| Fish | 503 | ||
| Beef | 503 | ||
| Poultry and Veal | 503 | ||
| Gravies and Sauces | 503 | ||
| Soups | 503 | ||
| Salads | 503 | ||
| Pasta, Beans, and Rice | 504 | ||
| Vegetables | 504 | ||
| Appendix D | 505 | ||
| Appendix E Calculation Aids and Conversion Tables | 509 | ||
| Metric System of Measurement | 509 | ||
| Glossary | 516 | ||
| Index | 522 | ||
| A | 522 | ||
| B | 523 | ||
| C | 524 | ||
| D | 526 | ||
| E | 527 | ||
| F | 528 | ||
| G | 529 | ||
| H | 530 | ||
| I | 531 | ||
| J | 531 | ||
| K | 531 | ||
| L | 532 | ||
| M | 532 | ||
| N | 533 | ||
| O | 534 | ||
| P | 534 | ||
| Q | 536 | ||
| R | 536 | ||
| S | 536 | ||
| T | 537 | ||
| U | 537 | ||
| V | 537 | ||
| W | 538 | ||
| X | 538 | ||
| Y | 538 | ||
| Z | 538 |