BOOK
Nutritional Foundations and Clinical Applications - E-Book
Michele Grodner | Sara Long Roth | Bonnie C. Walkingshaw
(2013)
Additional Information
Book Details
Abstract
Now in its 5th edition, the critically acclaimed Nutritional Foundations and Clinical Applications, A Nursing Approach offers you a comprehensive, first-hand account of the ways in which nutrition affects the lives of nursing professionals and everyday people. Discussions on nutritional needs and nutritional therapy, from the nurse's perspective, define your role in nutrition, wellness, and health promotion. The dynamic author team of Grodner, Roth, and Walkingshaw utilizes a conversational writing style, and a variety of learning features help you apply your knowledge to the clinical setting. Content updates, specifically to the Dietary Guidelines for Americans 2010, an online resource, a new logical organization, and much more prepare you to handle the challenges you face with ease.
- Emphasis on health promotion and primary prevention stresses the adoption of a healthy diet and lifestyle to enhance quality of life.
- Content Knowledge and Critical Thinking/Clinical Applications case studies reinforce knowledge and help you apply nutrition principles to real-world situations.
- Cultural Considerations boxes discuss various eating patterns related to ethnicity and religion to help you understand the various influences on health and wellness.
- Personal Perspective boxes demonstrate the personal touch for which this book is known, and offer first-hand accounts of interactions with patients and their families.
- Health Debate and Social Issue boxes explore controversial health issues and encourage you to develop your own opinions.
- Teaching tool boxes provide tips and guidance to apply when educating patients.
- Website listings with a short narrative at the end of every chapter refer you to additional online resources.
- Updated content to Dietary Guidelines for Americans 2010 keeps you current.
- Additional questions added to case studies in the Nursing Approach boxes help you focus on practical ways you can use nutrition in practice.
- Study tools on Evolve present virtual case studies and additional questions with instant feedback to your answers that reinforce your learning.
- Online icons throughout the text refer you to the NEW Nutrition Concepts Online course content.
- A logical organization to updated and streamlined content lets you find the information you need quickly.
Table of Contents
| Section Title | Page | Action | Price |
|---|---|---|---|
| Front cover | cover | ||
| Inside front cover | ifc1 | ||
| Table Minerals | i | ||
| Half title page | iii | ||
| Evolve page | iv | ||
| Nutritional Foundations and Clinical Applications, 5/e | v | ||
| Copyright page | vi | ||
| Dedication | vii | ||
| Reviewers | viii | ||
| Preface | ix | ||
| Audience | ix | ||
| Approach | ix | ||
| Features and Content | ix | ||
| Supplementary Materials | xiii | ||
| For Instructors: | xiii | ||
| For Students: | xiii | ||
| Acknowledgments | xv | ||
| Special Acknowledgments | xv | ||
| Table of Contents | xvii | ||
| I Wellness, Nutrition, and the Nursing Role | 1 | ||
| 1 Wellness Nutrition | 2 | ||
| Role in Wellness | 2 | ||
| Definition of Health | 3 | ||
| Role of Nutrition | 4 | ||
| Health Promotion | 4 | ||
| Role of Nutrition | 5 | ||
| Nutrition Monitoring | 5 | ||
| Definition of Wellness | 6 | ||
| Role of Nutrition | 6 | ||
| Disease Prevention through Nutrition | 6 | ||
| Overview of Nutrients within the Body | 8 | ||
| Nutrient Categories | 8 | ||
| Food, Energy, and Nutrients | 8 | ||
| Energy | 9 | ||
| Carbohydrates | 9 | ||
| Proteins | 9 | ||
| Lipids (Fats) | 9 | ||
| Vitamins | 10 | ||
| Minerals | 10 | ||
| Water | 10 | ||
| Dietary Standards | 10 | ||
| Dietary Reference Intakes | 11 | ||
| Dietary Reference Intakes Lingo | 11 | ||
| Use of Dietary Reference Intakes | 11 | ||
| Additional Standards | 12 | ||
| Standards around the World | 12 | ||
| Adequate Eating Patterns | 12 | ||
| Nutritional Assessment | 12 | ||
| Assessment of Dietary Intake | 14 | ||
| Portraits of Malnutrition | 15 | ||
| Diet Evaluation | 15 | ||
| Assessment of Nutritional Status | 15 | ||
| The Nutrition Specialist | 16 | ||
| Toward A Positive Nutrition Lifestyle: Self-Efficacy | 17 | ||
| Summary | 17 | ||
| Websites of Interest | 19 | ||
| American Dietetic Association | 19 | ||
| Healthy People | 19 | ||
| Nutrient Data Laboratory | 19 | ||
| References | 19 | ||
| 2 Personal and Community Nutrition | 20 | ||
| Role in Wellness | 20 | ||
| Personal Nutrition | 20 | ||
| Food Selection | 21 | ||
| Community Nutrition | 21 | ||
| Dietary Guidelines for Americans | 22 | ||
| Lifestyle Applications | 23 | ||
| Food Guides | 23 | ||
| MyPlate Food Guidance System | 24 | ||
| Other Food Guides | 24 | ||
| Fruits & Veggies—More Matters | 28 | ||
| Exchange Lists | 28 | ||
| Criteria for Future Recommendations | 29 | ||
| Consumer Food Decision Making | 30 | ||
| Food Selection Patterns | 30 | ||
| Food Consumption Trends | 30 | ||
| Implications of food consumption trends. | 30 | ||
| Effective Food-Buying Styles | 31 | ||
| Consumer Information and Wellness | 31 | ||
| Food Labeling | 32 | ||
| Uses of %DV | 34 | ||
| Organic Food Standards and Labels | 34 | ||
| Health Claims | 35 | ||
| Food Safety | 36 | ||
| Risk Analysis and Food Safety | 36 | ||
| Biotechnology: Consumer Risk or Benefit? | 36 | ||
| Food Safety and Manufactured Products | 37 | ||
| Foodborne Illness | 37 | ||
| Food Preparation Strategies | 40 | ||
| Food Preservation to Control Foodborne Illness | 43 | ||
| Toward A Positive Nutrition Lifestyle: Locus of Control | 43 | ||
| Summary | 44 | ||
| Websites of Interest | 46 | ||
| MyPlate Food Guidance System | 46 | ||
| FoodSafety.gov | 46 | ||
| U.S. Food and Drug Administration (FDA) | 46 | ||
| References | 46 | ||
| II Nutrients, Food, and Health | 48 | ||
| 3 Digestion, Absorption, and Metabolism | 49 | ||
| Role in Wellness | 49 | ||
| Digestion | 49 | ||
| The Mouth | 49 | ||
| The Esophagus | 50 | ||
| The Stomach | 51 | ||
| The Small Intestine | 53 | ||
| The Large Intestine | 54 | ||
| Absorption | 54 | ||
| Elimination | 55 | ||
| Digestive Process across the Life Span | 56 | ||
| Metabolism | 57 | ||
| Metabolism across the Life Span | 57 | ||
| Overcoming Barriers | 57 | ||
| Heartburn | 57 | ||
| Vomiting | 58 | ||
| Intestinal Gas | 59 | ||
| Constipation | 59 | ||
| Diarrhea | 59 | ||
| Toward a Positive Nutrition Lifestyle: Contracting | 60 | ||
| Summary | 61 | ||
| Websites of Interest | 62 | ||
| American College of Gastroenterology | 62 | ||
| American Dental Association | 62 | ||
| American Medical Association | 62 | ||
| References | 62 | ||
| 4 Carbohydrates | 63 | ||
| Role in Wellness | 63 | ||
| Food Sources | 63 | ||
| Carbohydrate as a Nutrient within the Body | 65 | ||
| Function | 65 | ||
| Digestion and Absorption | 66 | ||
| Glycogen: Storing Carbohydrates | 67 | ||
| Metabolism | 67 | ||
| Blood Glucose Regulation | 67 | ||
| Glycemic Index and Glycemic Load | 68 | ||
| Simple Carbohydrates | 69 | ||
| Monosaccharides | 69 | ||
| Disaccharides | 70 | ||
| Sugar—A Special Disaccharide | 70 | ||
| Sources in the Food Supply. | 70 | ||
| Consumption Levels. | 70 | ||
| Health Effects. | 72 | ||
| Other Sweeteners | 73 | ||
| Sweet Decisions | 74 | ||
| Complex CARBOHYDRATES: Polysaccharides | 74 | ||
| Starch | 74 | ||
| Fiber | 76 | ||
| Health Effects | 76 | ||
| Obesity. | 76 | ||
| Constipation. | 76 | ||
| Diverticular Disease. | 77 | ||
| Colon Cancer. | 77 | ||
| Heart Disease. | 78 | ||
| Diabetes Control. | 78 | ||
| Food Sources and Issues | 78 | ||
| Unrefined versus Refined Grains | 78 | ||
| Overcoming Barriers | 79 | ||
| Hypoglycemia | 80 | ||
| Diabetes Mellitus | 80 | ||
| Type 1 Diabetes Mellitus | 80 | ||
| Type 2 Diabetes Mellitus | 80 | ||
| Gestational Diabetes Mellitus | 81 | ||
| Toward a Positive Nutrition Lifestyle: Tailoring | 82 | ||
| Summary | 82 | ||
| Websites of Interest | 84 | ||
| American Diabetes Association | 84 | ||
| Wheat Foods Council | 84 | ||
| USA Rice Federation | 84 | ||
| References | 84 | ||
| 5 Fats | 85 | ||
| Role in Wellness | 85 | ||
| Functions | 85 | ||
| Food Functions | 85 | ||
| Source of Energy | 85 | ||
| Palatability | 86 | ||
| Satiety and Satiation | 86 | ||
| Food Processing | 86 | ||
| Nutrient Source | 86 | ||
| Physiologic Functions | 86 | ||
| Stored Energy | 86 | ||
| Organ Protection | 87 | ||
| Temperature Regulation | 87 | ||
| Insulation | 87 | ||
| Functions of Phospholipids and Sterols | 87 | ||
| Structure and Sources of Lipids | 87 | ||
| Fats: Saturated and Unsaturated | 87 | ||
| Phospholipids | 90 | ||
| Sterols | 90 | ||
| Fats as a Nutrient in the Body | 90 | ||
| Digestion | 90 | ||
| Mouth | 90 | ||
| Stomach | 90 | ||
| Small Intestine | 90 | ||
| Use of Medium-Chain Triglycerides | 91 | ||
| Absorption | 91 | ||
| Metabolism | 92 | ||
| Fat Intake and Issues | 92 | ||
| Fat Content of Foods | 92 | ||
| Detecting Dietary Fat | 93 | ||
| Fast but High-Fat Foods | 93 | ||
| Preserving Fats in Food | 94 | ||
| Processed Fats and Oils: Hydrogenated and Emulsified | 94 | ||
| Antioxidants | 96 | ||
| Food Cholesterol versus Blood Cholesterol | 96 | ||
| Synthetic Fats and Fat Replacers | 98 | ||
| Overcoming Barriers | 99 | ||
| Energy Intake | 99 | ||
| Extreme Dietary Fat Restrictions | 99 | ||
| Reduced Intake of Other Nutrients | 100 | ||
| Dietary Fat Intake and Diet-Related Diseases | 100 | ||
| Coronary Artery Disease | 101 | ||
| Cancer | 101 | ||
| Age-Related Macular Degeneration | 102 | ||
| Type 2 Diabetes Mellitus and Hypertension | 102 | ||
| Toward a Positive Nutrition Lifestyle: Gradual Reduction | 102 | ||
| Summary | 102 | ||
| Websites of Interest | 103 | ||
| Center for Science in the Public Interest (CSPI) | 103 | ||
| Drive thru Diet | 103 | ||
| Eating Well On-Line | 103 | ||
| References | 104 | ||
| 6 Protein | 105 | ||
| Role in Wellness | 105 | ||
| Structure of Protein | 105 | ||
| Protein Composition | 106 | ||
| Protein as a Nutrient in the Body | 108 | ||
| Digestion and Absorption | 108 | ||
| Mouth | 108 | ||
| Stomach | 108 | ||
| Small Intestine | 108 | ||
| Metabolism | 109 | ||
| Protein Excess | 110 | ||
| Nitrogen Balance | 110 | ||
| Functions | 111 | ||
| Growth and Maintenance | 111 | ||
| Creation of Communicators and Catalysts | 111 | ||
| Immune System Response | 111 | ||
| Fluid and Electrolyte Regulation | 111 | ||
| Acid-Base Balance | 111 | ||
| Transportation | 111 | ||
| Food Sources | 111 | ||
| Quality of Protein Foods | 111 | ||
| Complementary Proteins | 112 | ||
| Measures of Food Protein Quality | 113 | ||
| Protein RDA | 113 | ||
| Vegetarianism | 114 | ||
| The Benefits of Vegetarianism | 114 | ||
| The Drawbacks of Vegetarianism | 115 | ||
| Contemporary Vegetarianism | 115 | ||
| Dietary Patterns of Protein | 116 | ||
| Restructuring the Dinner Plate | 117 | ||
| Overcoming Barriers | 117 | ||
| Malnutrition | 117 | ||
| Malnutrition Factors | 119 | ||
| Groups at Risk in North America | 119 | ||
| Chronic Hunger | 120 | ||
| Toward a Positive Nutrition Lifestyle: Chaining | 121 | ||
| Summary | 121 | ||
| Websites of Interest | 122 | ||
| Healthfinder | 122 | ||
| The Sickle Cell Information Center | 122 | ||
| The Vegetarian Resource Group | 122 | ||
| References | 123 | ||
| 7 Vitamins | 124 | ||
| Role in Wellness | 124 | ||
| Vitamin Categories | 127 | ||
| Food Sources | 127 | ||
| Water–Soluble Vitamins | 127 | ||
| Thiamine (B1) | 127 | ||
| Function | 129 | ||
| Recommended Intake and Sources | 129 | ||
| Deficiency | 129 | ||
| Toxicity | 130 | ||
| Riboflavin (B2) | 130 | ||
| Function | 130 | ||
| Recommended Intake and Sources | 130 | ||
| Deficiency | 130 | ||
| Toxicity | 131 | ||
| Niacin (B3) | 131 | ||
| Function | 131 | ||
| Recommended Intake and Sources | 131 | ||
| Deficiency | 131 | ||
| III Health Promotion through Nutrition and Nursing Practice | 182 | ||
| 9 Energy Supply and Fitness | 183 | ||
| Role in Wellness | 183 | ||
| Energy | 183 | ||
| Energy Pathways | 185 | ||
| Carbohydrate as a Source of Energy | 185 | ||
| Fat as a Source of Energy | 185 | ||
| Protein as a Source of Energy | 185 | ||
| Anaerobic and Aerobic Pathways | 185 | ||
| Energy Balance | 187 | ||
| Estimating Daily Energy Needs | 187 | ||
| Components of Total Energy Expenditure | 187 | ||
| Physical Activity | 188 | ||
| Thermic Effect of Food | 188 | ||
| Adaptive Thermogenesis | 189 | ||
| Fitness | 189 | ||
| Health Benefits of Physical Exercise | 190 | ||
| Adults (aged 18-64): | 191 | ||
| Older Adults (aged 65 and older): | 191 | ||
| Sedentary Individuals | 191 | ||
| Moderately Active Individuals | 191 | ||
| Vigorously Active Individuals | 191 | ||
| Special Populations | 192 | ||
| Strength Training | 193 | ||
| Bodybuilding | 193 | ||
| Food and Athletic Performance | 194 | ||
| Kilocalorie Requirements | 194 | ||
| Water: The Essential Ingredient | 194 | ||
| Sport Drinks | 195 | ||
| Carbohydrate: The Energy Food | 195 | ||
| Carbohydrate Loading | 195 | ||
| Protein | 196 | ||
| Protein and Amino Acid Supplements | 196 | ||
| Fat | 197 | ||
| Vitamins and Minerals | 197 | ||
| Ergogenic Aids | 197 | ||
| Overcoming Barriers | 198 | ||
| American “Couch Potatoes” | 198 | ||
| Psychosocial Dimensions of Fitness | 198 | ||
| Exercise Makes You Hungrier: Myth or Fact? | 199 | ||
| Toward A Positive Nutrition Lifestyle: Modeling | 199 | ||
| Summary | 200 | ||
| Websites of Interest | 202 | ||
| The Physician and Sportsmedicine (Journal) Online | 202 | ||
| American College of Sports Medicine (ACSM) | 202 | ||
| Healthier US Initiative | 202 | ||
| References | 202 | ||
| 10 Management of Body Composition | 203 | ||
| Role in Wellness | 203 | ||
| Body Composition, Body Image, and Culture | 203 | ||
| Body Image | 203 | ||
| Body Perception | 203 | ||
| Body Image: Illusions versus Reality | 204 | ||
| Body Preferences: Gender Concerns | 204 | ||
| Body Acceptance: A Key to Wellness | 204 | ||
| Management of Body Fat Composition | 205 | ||
| Association of Body Fatness with Health | 205 | ||
| Physical Health | 205 | ||
| Obesity and Physical Health | 206 | ||
| Unanswered questions. | 207 | ||
| Chronic dieting and risk. | 208 | ||
| Obesity and Emotional/Social Health | 209 | ||
| Underweight and Physical Health | 210 | ||
| Healthy Body Fat | 210 | ||
| Functions of Fat | 210 | ||
| Body Fat Distribution | 210 | ||
| Body Fat Storage | 211 | ||
| Measuring Body Fatness | 212 | ||
| Interpreting Body Fatness Measures | 213 | ||
| Interpreting Weight | 213 | ||
| Regulation of Body Fat Level | 213 | ||
| Changes in Body Fatness | 213 | ||
| Genetic Influences on Body Size and Shape | 213 | ||
| Set Point and Body Fatness | 215 | ||
| Food Intake Adjustments | 215 | ||
| Adjustments in Energy Use | 215 | ||
| Determinants of Set Point Ranges | 216 | ||
| Changing Set Point | 216 | ||
| Set Point Is Not the Whole Story | 217 | ||
| When Body Fatness Deviates from Usual | 217 | ||
| Incidence of Obesity | 217 | ||
| Success of Attempts to Lose Weight | 217 | ||
| Repeat dieting. | 218 | ||
| Time for Some New Approaches | 219 | ||
| Developing A Personal Approach | 219 | ||
| Gain, Lose, or Maintain: A Wellness Approach | 219 | ||
| Establishing Realistic Goals | 219 | ||
| Changing Behavior | 219 | ||
| Normalizing Eating | 219 | ||
| Enjoying Eating | 219 | ||
| Letting Hunger and Satiety Guide Eating | 219 | ||
| Minimizing the Use of Food to Meet Emotional Needs | 221 | ||
| Eating Regularly and Frequently | 222 | ||
| Adopting an Active Lifestyle | 222 | ||
| Increase Energy Expenditure | 222 | ||
| Maintain Lean Body Mass | 222 | ||
| Improve Many Health Conditions | 222 | ||
| Change Your Outlook | 222 | ||
| Differences in Responses to Exercise | 223 | ||
| Individualized Exercise | 223 | ||
| Overcoming Barriers | 223 | ||
| Prospects for the Future | 223 | ||
| Alarming Trends | 223 | ||
| Multiple Etiologies Complicating Treatment and Prevention | 223 | ||
| Acceptance through Prevention Efforts | 224 | ||
| Role of Nurses | 224 | ||
| Toward A Positive Nutrition Lifestyle: Explanatory Style | 225 | ||
| Summary | 225 | ||
| Websites of Interest | 227 | ||
| The Obesity Prevention Small Step | 227 | ||
| Shape Up America! | 227 | ||
| National Association to Advance Fat Acceptance (NAAFA) | 227 | ||
| References | 227 | ||
| 11 Life Span Health Promotion: | 228 | ||
| Role in Wellness | 228 | ||
| Nutrition During Pregnancy | 228 | ||
| Body Composition Changes during Pregnancy | 229 | ||
| Hormones of Pregnancy | 229 | ||
| Metabolic Changes | 229 | ||
| Anatomic and Physiologic Changes | 229 | ||
| Weight Gain in Pregnancy | 229 | ||
| Energy and Nutrient Needs during Pregnancy | 230 | ||
| Energy | 230 | ||
| Protein | 232 | ||
| Vitamin and Mineral Supplementation | 232 | ||
| Folate. | 234 | ||
| Iron. | 234 | ||
| Calcium. | 235 | ||
| Nutrition-Related Concerns | 235 | ||
| Caffeine | 235 | ||
| Drugs | 235 | ||
| Alcohol | 235 | ||
| Tobacco | 236 | ||
| Foodborne Illness | 236 | ||
| Exercise | 236 | ||
| Maternal Age | 237 | ||
| Preeclampsia | 237 | ||
| Diabetes Mellitus | 238 | ||
| Maternal Phenylketonuria | 238 | ||
| Human Immunodeficiency Virus Infection | 239 | ||
| Overcoming Barriers: Relief from Common Discomforts during Pregnancy | 239 | ||
| Nausea and Vomiting | 239 | ||
| Heartburn | 240 | ||
| Constipation | 240 | ||
| Nutrition During Lactation | 240 | ||
| Anatomy and Physiology of Lactation | 240 | ||
| Promoting Breastfeeding | 241 | ||
| Energy and Nutrient Needs during Lactation | 242 | ||
| Contraindications to Breastfeeding | 243 | ||
| Nutrition During Infancy | 243 | ||
| Energy and Nutrient Needs during Infancy | 243 | ||
| Energy | 243 | ||
| Protein | 243 | ||
| Vitamins and Mineral Supplementation | 243 | ||
| Food for Infants | 244 | ||
| Introduction of solid foods. | 245 | ||
| How to introduce solid foods. | 245 | ||
| Appropriate solid foods during the first year of life. | 245 | ||
| Beverages during the first year of life. | 246 | ||
| Baby Bottle Tooth Decay | 246 | ||
| Special Nutritional Needs | 247 | ||
| The Premature and Low Birth Weight Infant | 247 | ||
| Cystic Fibrosis | 248 | ||
| Failure to Thrive | 248 | ||
| Inborn Errors of Metabolism | 248 | ||
| Phenylketonuria. | 248 | ||
| Galactosemia. | 248 | ||
| Toward A Positive Nutrition Lifestyle: Reframing | 249 | ||
| Summary | 249 | ||
| Websites of Interest | 251 | ||
| BabyCenter | 251 | ||
| March of Dimes | 251 | ||
| La Leche League | 251 | ||
| References | 251 | ||
| 12 Life Span Health Promotion: | 253 | ||
| Role in Wellness | 253 | ||
| Life Span Health Promotion | 253 | ||
| Stages of Development | 253 | ||
| Childhood (1 to 12 Years) | 253 | ||
| Stage I: Children 1 to 3 Years Old | 255 | ||
| Nutrition requirements. | 255 | ||
| Stage II: Children 4 to 6 Years Old | 256 | ||
| Nutrition requirements. | 257 | ||
| Stage III: Children 7 to 12 Years Old | 257 | ||
| Nutrition requirements. | 258 | ||
| Childhood Health Promotion (1 to 12 Years) | 258 | ||
| Knowledge | 258 | ||
| Techniques | 258 | ||
| Community Supports | 258 | ||
| School food service. | 260 | ||
| Classroom nutrition education. | 260 | ||
| Adolescence (13 to 19 Years) | 260 | ||
| Nutrition Requirements | 262 | ||
| Adolescence Health Promotion (13 to 19 Years) | 262 | ||
| Knowledge | 262 | ||
| Techniques | 262 | ||
| Community Supports | 262 | ||
| Overcoming Barriers | 262 | ||
| Food Asphyxiation | 262 | ||
| Lead Poisoning | 263 | ||
| Role of Nurses | 263 | ||
| Obesity | 263 | ||
| Type 2 Diabetes Mellitus | 263 | ||
| Treatment | 265 | ||
| Role of Nurses | 265 | ||
| Iron Deficiency Anemia | 265 | ||
| Role of Nurses | 266 | ||
| Food Allergies and Food Intolerances | 266 | ||
| Food Allergy | 266 | ||
| Risk factors. | 266 | ||
| Food Intolerance | 267 | ||
| Diagnosis | 267 | ||
| Treatment | 267 | ||
| Role of nurses. | 268 | ||
| Eating Disorders | 268 | ||
| Etiology | 268 | ||
| Diagnosis | 269 | ||
| Anorexia nervosa. | 269 | ||
| Bulimia nervosa. | 270 | ||
| Eating disorders not otherwise specified (EDNOS). | 271 | ||
| Nutritional Therapy | 271 | ||
| Role of nurses. | 272 | ||
| Toward A Positive Nutrition Lifestyle: Psychosocial Development | 272 | ||
| Summary | 273 | ||
| Websites of Interest | 276 | ||
| The Food Allergy & Anaphylaxis Network (FAAN) | 276 | ||
| GirlsHealth | 276 | ||
| KidsHealth | 276 | ||
| References | 276 | ||
| 13 Life Span Health Promotion: | 277 | ||
| Role in Wellness | 277 | ||
| Aging and Nutrition | 277 | ||
| Productive Aging | 278 | ||
| Stages of Adulthood | 278 | ||
| The Early Years (20s and 30s) | 278 | ||
| IV Overview of Medical Nutrition Therapy | 294 | ||
| 14 Nutrition in Patient Care | 295 | ||
| Role in Wellness | 295 | ||
| Nutrition and Illness | 295 | ||
| Hospital Setting | 296 | ||
| Bed Rest | 297 | ||
| Malnutrition | 297 | ||
| Nutrition Intervention | 298 | ||
| Screening | 298 | ||
| Nutritional Assessment | 298 | ||
| Anthropometric assessment. | 300 | ||
| Height. | 300 | ||
| Weight. | 301 | ||
| Body mass index. | 302 | ||
| Waist circumference. | 303 | ||
| Biochemical assessment. | 303 | ||
| Serum albumin. | 303 | ||
| Prealbumin. | 304 | ||
| Clinical assessment. | 304 | ||
| Dietary intake assessment. | 304 | ||
| 24-Hour diet recall. | 304 | ||
| Food records. | 305 | ||
| Kcalorie counts. | 305 | ||
| Nutritional Risk | 306 | ||
| Nutritional Theory | 307 | ||
| Food Service Delivery Systems | 307 | ||
| Basic Hospital Diets | 308 | ||
| Clear liquid diets. | 308 | ||
| Full liquid diets. | 309 | ||
| Mechanically altered diets. | 310 | ||
| Soft diets. | 310 | ||
| Regular or general diets. | 310 | ||
| “Diet as tolerated.” | 310 | ||
| Enteral Nutrition | 310 | ||
| Enteral Feeding by Tube | 310 | ||
| Types of formulas. | 310 | ||
| Standard–intact formulas. | 311 | ||
| Special formulas | 311 | ||
| Elemental formulas. | 311 | ||
| Modular formulas. | 311 | ||
| Specialty formulas. | 311 | ||
| Formula selection. | 311 | ||
| Feeding routes. | 312 | ||
| Method of administration. | 313 | ||
| Starting the tube feeding. | 313 | ||
| Possible tube-feeding complications. | 314 | ||
| Home enteral nutrition. | 314 | ||
| Parenteral Nutrition | 318 | ||
| Components of Parenteral Nutrition Solutions | 319 | ||
| Carbohydrates. | 319 | ||
| Amino acids. | 320 | ||
| Fats. | 320 | ||
| Total nutrient admixtures. | 320 | ||
| Electrolytes. | 320 | ||
| Vitamins. | 320 | ||
| Trace elements. | 320 | ||
| Peripheral Parenteral Nutrition | 320 | ||
| Monitoring Guidelines | 321 | ||
| Complications | 321 | ||
| Home Parenteral Nutrition | 321 | ||
| Transitional Feedings | 322 | ||
| Parenteral to Oral or Tube Feeding | 322 | ||
| Tube to Oral Feeding | 322 | ||
| Summary | 322 | ||
| Websites of Interest | 324 | ||
| Think Cultural Health | 324 | ||
| National Center for Health Statistics | 324 | ||
| Centers for Disease Prevention and Control | 324 | ||
| American Society of Parenteral and Enteral Nutrition (ASPEN) | 324 | ||
| References | 325 | ||
| 15 Nutrition and Metabolic Stress | 326 | ||
| Role in Wellness | 326 | ||
| Immune System | 326 | ||
| Role of Nutrition | 326 | ||
| The Stress Response | 327 | ||
| Starvation | 328 | ||
| Severe Stress | 329 | ||
| Effects of Stress on Nutrient Metabolism | 331 | ||
| Protein Metabolism | 331 | ||
| Carbohydrate Metabolism | 331 | ||
| Fat Metabolism | 331 | ||
| Hydration/Fluid Status | 331 | ||
| Vitamins and Minerals | 334 | ||
| Protein-Energy Malnutrition | 334 | ||
| Kwashiorkor | 334 | ||
| Marasmus | 334 | ||
| Marasmus-Kwashiorkor Mix | 335 | ||
| Multiple Organ Dysfunction Syndrome | 336 | ||
| Surgery | 336 | ||
| Burns (Thermal Injury) | 336 | ||
| Summary | 339 | ||
| Websites of Interest | 341 | ||
| Burnsurgery.org | 341 | ||
| KidSource OnLine! | 341 | ||
| References | 341 | ||
| 16 Interactions: | 342 | ||
| Role in Wellness | 342 | ||
| Complementary and Alternative Medicine | 342 | ||
| Alternative Medical Systems | 343 | ||
| Mind-Body Interventions | 344 | ||
| Biologically Based Therapies | 344 | ||
| Manipulative and Body-Based Methods | 345 | ||
| Energy Therapies | 346 | ||
| Application to Nursing | 346 | ||
| Dietary Supplements | 346 | ||
| Regulation and Labeling | 346 | ||
| Supplement Use | 347 | ||
| Looking to the Future | 348 | ||
| Application to Nursing | 348 | ||
| Medications | 348 | ||
| Drug-Nutrient Interactions | 348 | ||
| Risk Factors of Drug-Nutrient Interactions | 351 | ||
| Age | 351 | ||
| Physiologic Status | 351 | ||
| Polypharmacy (Multiple Drug Intake) | 351 | ||
| Influence of Typical Dietary Intake | 352 | ||
| Prescription and Over-the-Counter Medications | 352 | ||
| Effects of Drugs on Food and Nutrients | 354 | ||
| Effects of Food and Nutrients on Drugs | 357 | ||
| Effects of Herbs on Food, Nutrients, and Drugs | 358 | ||
| Application to Nursing | 358 | ||
| Summary | 368 | ||
| Websites of Interest | 370 | ||
| American Botanical Council | 370 | ||
| National Center for Complementary and Alternative Medicine (NCCAM) | 370 | ||
| Office of Dietary Supplements (ODS) | 370 | ||
| References | 370 | ||
| 17 Nutrition for Disorders of the Gastrointestinal Tract | 371 | ||
| Role in Wellness | 371 | ||
| Dysphagia | 371 | ||
| Nutrition Therapy | 372 | ||
| Gastroesophageal Reflux Disease, Hiatal Hernia, and Esophagitis | 375 | ||
| Nutrition Therapy | 376 | ||
| Peptic Ulcer Disease | 376 | ||
| Appendixes | 490 | ||
| APPENDIX A Exchange Lists for Meal Planning | 491 | ||
| Common Measurements | 491 | ||
| Starch List | 491 | ||
| Nutrition Tips | 491 | ||
| Selection Tips | 491 | ||
| Fruit List | 493 | ||
| Nutrition Tips | 493 | ||
| Selection Tips | 493 | ||
| Milk List | 493 | ||
| Glossary | 527 | ||
| A | 527 | ||
| B | 527 | ||
| C | 528 | ||
| D | 528 | ||
| E | 529 | ||
| F | 529 | ||
| G | 529 | ||
| H | 530 | ||
| I | 530 | ||
| K | 530 | ||
| L | 531 | ||
| M | 531 | ||
| N | 531 | ||
| O | 531 | ||
| P | 531 | ||
| Q | 532 | ||
| R | 532 | ||
| S | 532 | ||
| T | 533 | ||
| U | 533 | ||
| V | 533 | ||
| W | 533 | ||
| X | 533 | ||
| Index | 534 |