Additional Information
Book Details
Abstract
For concise, need-to-know coverage of the most up-to-date topics and research in nutritional care turn to Williams’ Basic Nutrition & Diet Therapy, 15th Edition. This market leading text provides coverage of hot topics, emerging trends, and cutting-edge research, plus all the essentials for providing the best nutrition care. And with its conversational writing style, vivid illustrations, and wide array of reader-friendly features you can easily understand how the concepts in the book can be applied in clinical practice.
- Case studies with accompanying questions for analysis in the clinical care chapters focus your attention on related patient care problems.
- Cultural Considerations boxes discuss how a patient's culture can affect nutritional concepts in practice.
- Clinical Applications and For Further Focus boxes highlight timely topics and analyze concepts and trends in depth.Â
- Bulleted chapter summaries review highlights from the chapter and help you see how the chapter contributes to the book's "big picture."
- Diet therapy guidelines include recommendations, restrictions, and sample diets for major clinical conditions.
- Drug-Nutrient Interactions boxes highlight important safety information and cover topics such as nutritional supplements for athletics, drugs interfering with vitamin absorption, and over-the-counter weight loss aids.
- Key terms and definitions clarify terminology and concepts critical to your understanding and application of the material.
- NEW! Completely updated content incorporate the recently released 2015 dietary guidelines, Healthy People objectives, nutrition labels, common weight-loss diets, FDA/CDC statistics/warnings regarding trans fatty acids, disordered eating, and more.
- NEW! New chapter review questions reflect the latest NCLEX Exam format. Answers to these questions will appear in the appendix.
- NEW! Rewritten chapters on clinical nutrition take a more application-based approach and feature clarified explanations, enhanced readability, a focus on the most relevant and practical information, and new topics such as energy expenditure calculations, water balance, cirrhosis complications, diet plans for diabetes, and more.
- NEW! Updated Nutrition and Physical Fitness chapter written by sport dietitian Kary Woodruff reflects the latest research in the field, including new questionnaires used for exercise readiness, current recommendations for energy needs, and nutritional considerations for athletic performance.
- NEW! Updated Weight Management chapter written by certified adult weight management dietitian Theresa Dvorak reflects the latest research in the field, including the role of genetics, disordered eating, treatments for obesity, and more.
Table of Contents
| Section Title | Page | Action | Price |
|---|---|---|---|
| Front Cover | cover | ||
| Inside Front Cover | ifc1 | ||
| Half title page | i | ||
| Evolve page | ii | ||
| Williams' Basic Nutrition & Diet Therapy | iii | ||
| Copyright Page | iv | ||
| Contributors and Reviewers | v | ||
| Preface to the Instructor | vi | ||
| Audience | vi | ||
| Conceptual Approach | vi | ||
| Organization | vi | ||
| Content and Features | vii | ||
| Learning Aids | vii | ||
| Ancillaries | viii | ||
| Teaching and Learning Resources for the Instructors | viii | ||
| For Students | viii | ||
| Acknowledgments | viii | ||
| Content Threads | ix | ||
| Preface to the Student | x | ||
| Table Of Contents | xiii | ||
| 1 Introduction to Basic Principles of Nutrition 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 | ||
| Signs of Good Nutrition | 2 | ||
| Food and Health | 3 | ||
| Functions of Nutrients in Food | 3 | ||
| Energy Sources | 3 | ||
| Carbohydrates | 4 | ||
| Fats | 4 | ||
| 2 Nutrition Throughout the Life Cycle | 147 | ||
| 10 Nutrition during Pregnancy and Lactation | 147 | ||
| Key Concepts | 147 | ||
| Nutritional Demands of Pregnancy | 147 | ||
| Energy Needs | 147 | ||
| Reasons for Increased Need | 147 | ||
| Amount of Energy Increase | 148 | ||
| Protein Needs | 148 | ||
| Reasons for Increased Need | 148 | ||
| Development of the placenta. | 148 | ||
| Growth of the fetus. | 148 | ||
| Growth of maternal tissues. | 148 | ||
| Increased maternal blood volume. | 148 | ||
| Amniotic fluid. | 148 | ||
| Amount of Protein Increase | 148 | ||
| Food Sources | 149 | ||
| Key Mineral and Vitamin Needs | 149 | ||
| Minerals | 149 | ||
| Calcium. | 149 | ||
| Iron. | 150 | ||
| Vitamins | 150 | ||
| Folate. | 150 | ||
| Vitamin D. | 151 | ||
| Weight Gain during Pregnancy | 151 | ||
| Amount and Quality | 151 | ||
| Rate of Weight Gain | 152 | ||
| Daily Food Plan | 152 | ||
| General Plan | 152 | ||
| Alternative Food Patterns | 152 | ||
| Basic Principles of Diet and Exercise | 152 | ||
| General Concerns | 152 | ||
| Gastrointestinal Problems | 152 | ||
| Nausea and Vomiting | 152 | ||
| Constipation | 153 | ||
| Hemorrhoids | 153 | ||
| Heartburn | 153 | ||
| High-Risk Pregnancies | 153 | ||
| Identifying Risk Factors | 153 | ||
| Teenage Pregnancy | 154 | ||
| Recognizing Special Counseling Needs | 154 | ||
| Age and parity. | 154 | ||
| Obesity. | 154 | ||
| Alcohol. | 154 | ||
| Nicotine. | 156 | ||
| Drugs. | 156 | ||
| Caffeine. | 156 | ||
| Pica. | 156 | ||
| Socioeconomic difficulties. | 157 | ||
| Complications of Pregnancy | 157 | ||
| Anemia | 157 | ||
| Intrauterine Growth Restriction | 157 | ||
| Hypertensive Disorders of Pregnancy | 157 | ||
| Gestational Diabetes | 158 | ||
| Preexisting Disease | 158 | ||
| Lactation | 158 | ||
| Trends | 158 | ||
| The Baby-Friendly Hospital Initiative | 159 | ||
| Physiologic Process of Lactation | 159 | ||
| Mammary Glands and Hormones | 159 | ||
| Supply and Demand | 161 | ||
| Composition | 162 | ||
| Complications | 162 | ||
| Nutrition and Lifestyle Needs | 163 | ||
| Diet | 163 | ||
| Energy and nutrients. | 163 | ||
| Fluids. | 163 | ||
| Lifestyle | 163 | ||
| Long-Term Impacts of Feeding Methods | 163 | ||
| Risks of Using Breast Milk Substitutes | 163 | ||
| Advantages of Breastfeeding | 163 | ||
| Additional Resources | 164 | ||
| Putting It All Together | 164 | ||
| Summary | 164 | ||
| Chapter Review Questions | 164 | ||
| Additional Learning Resources | 165 | ||
| 11 Nutrition during Infancy, Childhood, and Adolescence | 166 | ||
| Key Concepts | 166 | ||
| Growth and Development | 166 | ||
| Life Cycle Growth Pattern | 166 | ||
| Infancy | 166 | ||
| Childhood | 166 | ||
| Adolescence | 166 | ||
| Adulthood | 166 | ||
| Measuring Childhood Growth | 166 | ||
| Individual Growth Rates | 166 | ||
| Physical Growth Measurement | 167 | ||
| Growth charts. | 167 | ||
| Growth charts for children with special health care needs. | 167 | ||
| Psychosocial Development | 167 | ||
| Nutritional Requirements for Growth | 167 | ||
| Energy Needs | 167 | ||
| Protein Needs | 171 | ||
| Water Requirements | 171 | ||
| Mineral and Vitamin Needs | 171 | ||
| Calcium | 171 | ||
| Iron | 172 | ||
| Vitamin Supplements | 172 | ||
| Nutrition Requirements during Infancy | 173 | ||
| Infant Classifications | 173 | ||
| Maturity | 173 | ||
| Term infants. | 173 | ||
| Premature infants. | 173 | ||
| Weight Classification | 173 | ||
| Size for Gestational Age Classification | 173 | ||
| Appropriate for gestational age (AGA). | 173 | ||
| Large for gestational age (LGA). | 173 | ||
| Small for gestational age (SGA). | 173 | ||
| Considerations Regarding Feeding Premature Infants | 173 | ||
| Physiologic Delays Relevant to Feeding | 173 | ||
| Milk Content for Premature Infants | 173 | ||
| Methods of Milk Delivery | 173 | ||
| What, How, and When to Feed the Mature Infant | 174 | ||
| Breast Milk | 174 | ||
| Breast Milk Substitute | 174 | ||
| Choosing a commercial infant formula. | 174 | ||
| Preparing the formula. | 174 | ||
| Feeding the formula. | 174 | ||
| Cleaning bottles and nipples. | 175 | ||
| Weaning | 175 | ||
| Cow’s Milk | 175 | ||
| Solid Food Additions | 176 | ||
| When to introduce. | 176 | ||
| What to introduce. | 176 | ||
| Commercial or homemade complementary foods. | 176 | ||
| Summary Guidelines | 177 | ||
| Nutrition Requirements during Childhood | 178 | ||
| Toddlers (1 to 3 Years Old) | 178 | ||
| Preschool-Aged Children (3 to 5 Years Old) | 178 | ||
| School-Aged Children (5 to 12 Years Old) | 178 | ||
| Nutrition Problems during Childhood | 180 | ||
| Failure to Thrive | 181 | ||
| Anemia | 182 | ||
| Obesity | 182 | ||
| Lead Poisoning | 183 | ||
| Nutrition Requirements during Adolescence (12 to 18 Years Old) | 183 | ||
| Physical Growth | 183 | ||
| Body Composition | 183 | ||
| Bone Mineral Density | 184 | ||
| Eating Patterns | 184 | ||
| Eating Disorders | 184 | ||
| Putting It All Together | 185 | ||
| Summary | 185 | ||
| Chapter Review Questions | 185 | ||
| Additional Learning Resources | 185 | ||
| 12 Nutrition for Adults | 186 | ||
| Key Concepts | 186 | ||
| Adulthood: Continuing Human Growth and Development | 186 | ||
| Coming of Age in America | 186 | ||
| Population and Age Distribution | 186 | ||
| Life Expectancy and Quality of Life | 186 | ||
| Impact on Health Care | 186 | ||
| Shaping Influences on Adult Growth and Development | 187 | ||
| Physical Growth | 188 | ||
| Psychosocial Development | 189 | ||
| Young adults (20 to 44 years old). | 189 | ||
| Middle adults (45 to 64 years old). | 189 | ||
| Older adults (65 years old and older). | 189 | ||
| Socioeconomic Status | 189 | ||
| Nutrition Needs | 190 | ||
| The Aging Process and Nutrition Needs | 190 | ||
| General Physiologic Changes | 190 | ||
| Biologic Changes | 190 | ||
| Metabolism. | 190 | ||
| Hormones. | 190 | ||
| Effect on Food Patterns | 191 | ||
| Individuality of the Aging Process | 191 | ||
| Nutrition Needs | 191 | ||
| Macronutrients and Fluids | 191 | ||
| Carbohydrate. | 191 | ||
| Fat. | 191 | ||
| Protein. | 191 | ||
| Fluid. | 192 | ||
| Micronutrients and Health Concerns | 192 | ||
| Bone health. | 192 | ||
| Food safety. | 192 | ||
| Nutrient Supplementation | 193 | ||
| Vitamin B12. | 193 | ||
| Vitamin D. | 193 | ||
| Excess supplementation. | 193 | ||
| Clinical Needs of the Elderly | 193 | ||
| Health Promotion and Disease Prevention | 193 | ||
| Reducing Risk for Chronic Disease | 193 | ||
| Nutritional Status | 193 | ||
| Dental. | 194 | ||
| Dehydration. | 194 | ||
| Weight Management and Physical Activity | 194 | ||
| Individual Approach | 197 | ||
| Chronic Diseases of Aging | 197 | ||
| Diet Modifications | 197 | ||
| Medications | 197 | ||
| Community Resources | 198 | ||
| Government Programs for Older Americans | 198 | ||
| Older Americans Act | 198 | ||
| Congregate nutrition services. | 198 | ||
| Home-delivered meals. | 199 | ||
| United States Department of Agriculture | 199 | ||
| Research centers. | 199 | ||
| Extension services. | 199 | ||
| Supplemental nutrition assistance program (SNAP). | 199 | ||
| Commodity supplemental food program. | 199 | ||
| Senior farmers’ market nutrition program. | 199 | ||
| Public Health Departments | 199 | ||
| Professional Organizations and Resources | 199 | ||
| National Groups | 199 | ||
| Community Groups | 199 | ||
| Volunteer Organizations | 200 | ||
| Alternative Living Arrangements | 200 | ||
| Congregate Care Arrangements | 200 | ||
| Continuing Care Retirement Communities | 200 | ||
| Assisted Living Facilities | 200 | ||
| Nursing Homes | 200 | ||
| Putting It All Together | 201 | ||
| Summary | 201 | ||
| Chapter Review Questions | 201 | ||
| Additional Learning Resources | 201 | ||
| 3 Community Nutrition and Health Care | 202 | ||
| 13 Community Food Supply and Health | 202 | ||
| Key Concepts | 202 | ||
| Food Safety and Health Promotion | 202 | ||
| The U.S. Food and Drug Administration | 202 | ||
| Enforcement of Federal Food Safety Regulations | 202 | ||
| Consumer Education and Research | 202 | ||
| Food Labels | 203 | ||
| Early Development of Label Regulations | 203 | ||
| Food standards. | 203 | ||
| Nutrition information. | 203 | ||
| Background of Present U.S. Food and Drug Administration Label Regulations | 203 | ||
| Current Food Label Format | 204 | ||
| Nutrition facts label. | 204 | ||
| Front-of-package labeling. | 205 | ||
| Health claims. | 206 | ||
| Food Technology | 207 | ||
| Agricultural Pesticides | 207 | ||
| Reasons for Use | 207 | ||
| Problems | 207 | ||
| Alternative Agriculture | 207 | ||
| Organic farming. | 207 | ||
| Biotechnology. | 208 | ||
| Irradiation. | 209 | ||
| Food Additives | 210 | ||
| Food-Borne Disease | 212 | ||
| Prevalence | 212 | ||
| Food Safety | 212 | ||
| Buying and Storing Food | 212 | ||
| Preparing and Serving Food | 213 | ||
| Food Contamination | 215 | ||
| Bacterial Food Infections | 215 | ||
| Salmonellosis. | 215 | ||
| Shigellosis. | 215 | ||
| Listeriosis. | 216 | ||
| Escherichia coli. | 216 | ||
| Vibrio. | 216 | ||
| Bacterial Food Poisoning | 217 | ||
| Staphylococcal food poisoning. | 217 | ||
| Clostridial food poisoning. | 217 | ||
| Viruses | 219 | ||
| Parasites | 219 | ||
| Environmental Food Contaminants | 219 | ||
| Lead. | 219 | ||
| Natural toxins. | 219 | ||
| Food Needs and Costs | 223 | ||
| Hunger and Malnutrition | 223 | ||
| Worldwide Malnutrition | 223 | ||
| Malnutrition in America | 223 | ||
| Food Assistance Programs | 224 | ||
| Commodity Supplemental Food Program | 224 | ||
| Supplemental Nutrition Assistance Program (SNAP) | 224 | ||
| Special Supplemental Food Program for Women, Infants, and Children | 225 | ||
| School Meals Program | 225 | ||
| Nutrition Services Incentive Program | 225 | ||
| Food Buying and Handling Practices | 225 | ||
| Planning Ahead | 226 | ||
| Buying Wisely | 226 | ||
| Storing Food Safely | 226 | ||
| Cooking Food Well | 226 | ||
| Putting It All Together | 226 | ||
| Summary | 226 | ||
| Chapter Review Questions | 226 | ||
| Additional Learning Resources | 227 | ||
| 14 Food Habits and Cultural Patterns | 228 | ||
| Key Concepts | 228 | ||
| Social, Psychologic, and Economic Influences on Food Habits | 228 | ||
| Social Impact | 228 | ||
| Factors That Influence Personal Food Choices | 228 | ||
| Psychologic Influences | 228 | ||
| Food and Psychosocial Development | 228 | ||
| Marketing and Environmental Influences | 229 | ||
| Economic Influences | 229 | ||
| Cultural Development of Food Habits | 229 | ||
| Strength of Personal Culture | 229 | ||
| Traditional Culture-Specific Food Patterns | 229 | ||
| Spanish and Native American Influences | 230 | ||
| Mexican. | 230 | ||
| Puerto Rican. | 230 | ||
| Native American. | 231 | ||
| Influences of the Southern United States | 233 | ||
| Black or African American. | 233 | ||
| French American. | 233 | ||
| Asian Food Patterns | 234 | ||
| Chinese. | 234 | ||
| Japanese. | 234 | ||
| Southeast Asian. | 234 | ||
| Mediterranean Influences | 235 | ||
| Italian. | 236 | ||
| Greek. | 238 | ||
| Religious Dietary Laws | 238 | ||
| Jewish | 238 | ||
| Basic food pattern. | 238 | ||
| Representative foods and influence of festivals. | 238 | ||
| Muslim | 240 | ||
| Basic food pattern. | 240 | ||
| Representative foods in the Middle East. | 240 | ||
| Influence of festivals. | 241 | ||
| Changing American Food Patterns | 241 | ||
| Household Dynamics | 241 | ||
| With Whom and Where We Eat | 243 | ||
| How Often and How Much We Eat | 243 | ||
| Frequency | 243 | ||
| Portion Sizes | 243 | ||
| Economical Buying | 244 | ||
| Putting It All Together | 244 | ||
| Summary | 244 | ||
| Chapter Review Questions | 244 | ||
| Additional Learning Resources | 244 | ||
| 15 Weight Management | 245 | ||
| Key Concepts | 245 | ||
| Obesity and Weight Control | 245 | ||
| Body Weight Versus Body Fat | 245 | ||
| Body Composition | 246 | ||
| Measures of Weight Maintenance Goals | 248 | ||
| Standard Height/Weight Tables | 248 | ||
| Healthy Weight Range | 249 | ||
| Body frame. | 249 | ||
| Individual variation. | 249 | ||
| Necessity of body fat. | 249 | ||
| Obesity and Health | 250 | ||
| Weight Extremes | 250 | ||
| Overweight and Health Problems | 250 | ||
| Causes of Obesity | 250 | ||
| Basic Energy Balance | 250 | ||
| Hormonal Control | 250 | ||
| Leptin. | 250 | ||
| Ghrelin. | 250 | ||
| Genetic and Environmental Factors | 250 | ||
| Genetic control. | 250 | ||
| Family reinforcement. | 251 | ||
| Physiologic factors. | 251 | ||
| Psychologic factors. | 251 | ||
| Other environmental factors. | 251 | ||
| Individual Differences and Extreme Practices | 252 | ||
| Individual Energy Balance Levels | 252 | ||
| Energy out. | 252 | ||
| Energy in. | 252 | ||
| Extreme Practices | 252 | ||
| Fad diets. | 252 | ||
| Fasting. | 256 | ||
| Specific macronutrient restrictions. | 256 | ||
| Clothing and body wraps. | 256 | ||
| Weight-loss drugs. | 256 | ||
| Surgery. | 257 | ||
| A Sound Weight-Management Program | 258 | ||
| Essential Characteristics | 258 | ||
| Behavior Modification | 258 | ||
| 4 Clinical Nutrition | 288 | ||
| 17 Nutrition Care | 288 | ||
| Key Concepts | 288 | ||
| The Therapeutic Process | 288 | ||
| Setting and Focus of Care | 288 | ||
| Health Care Team | 288 | ||
| Physician and Support Staff | 289 | ||
| Roles of the Nurse and the Clinical Dietitian | 289 | ||
| Coordinators and advocates. | 290 | ||
| Interpreters. | 290 | ||
| Teachers and counselors. | 290 | ||
| Phases of the Care Process | 291 | ||
| Nutrition Assessment | 291 | ||
| Food- and Nutrition-Related History | 291 | ||
| Anthropometric Measurements | 293 | ||
| Height. | 294 | ||
| Weight and body mass index. | 294 | ||
| Body composition. | 295 | ||
| Waist circumference. | 295 | ||
| Biochemical Data, Medical Tests, and Procedures | 295 | ||
| Skeletal system integrity. | 295 | ||
| Gastrointestinal function. | 295 | ||
| Resting metabolic rate. | 295 | ||
| Nutrition-Focused Physical Findings | 295 | ||
| Client History | 295 | ||
| Nutrition Diagnosis | 297 | ||
| Problem | 297 | ||
| Etiology | 297 | ||
| Signs and Symptoms | 298 | ||
| Nutrition Intervention | 298 | ||
| Food and/or Nutrient Delivery | 298 | ||
| Personal adaptation. | 298 | ||
| Mode of feeding. | 298 | ||
| Nutrition Education and Counseling | 299 | ||
| Coordination of Nutrition Care | 299 | ||
| Nutrition Monitoring and Evaluation | 299 | ||
| Diet-Drug Interactions | 300 | ||
| Drug-Food Interactions | 300 | ||
| Drug-Nutrient Interactions | 301 | ||
| Drug-Herb Interactions | 301 | ||
| Putting It All Together | 302 | ||
| Summary | 302 | ||
| Chapter Review Questions | 302 | ||
| Additional Learning Resources | 303 | ||
| 18 Gastrointestinal and Accessory Organ Problems | 304 | ||
| Key Concepts | 304 | ||
| The Upper Gastrointestinal Tract | 304 | ||
| Mouth | 304 | ||
| Dental Problems | 304 | ||
| Surgical Procedures | 304 | ||
| Oral Tissue Inflammation | 304 | ||
| Salivary Glands | 306 | ||
| Swallowing Disorders | 306 | ||
| Esophagus | 307 | ||
| Central Tube | 307 | ||
| Lower Esophageal Sphincter | 307 | ||
| Gastroesophageal Reflux Disease | 307 | ||
| Hiatal Hernia | 308 | ||
| Stomach and Duodenum: Peptic Ulcer Disease | 308 | ||
| Etiology | 309 | ||
| Helicobacter pylori. | 309 | ||
| Nonsteroidal antiinflammatory drugs. | 309 | ||
| Psychologic factors. | 309 | ||
| Clinical Symptoms | 310 | ||
| Medical Management | 310 | ||
| Drug therapy. | 310 | ||
| Lifestyle factors. | 311 | ||
| Nutrition Intervention | 311 | ||
| Eating a well-balanced and healthy diet. | 312 | ||
| Avoiding acid stimulation. | 312 | ||
| Lower Gastrointestinal Tract | 312 | ||
| Small Intestine Diseases | 312 | ||
| Cystic Fibrosis | 312 | ||
| Disease process. | 312 | ||
| Nutrition management. | 313 | ||
| Inflammatory Bowel Disease | 315 | ||
| Crohn’s disease. | 315 | ||
| Ulcerative colitis. | 316 | ||
| Nutrition therapy. | 316 | ||
| Diarrhea | 316 | ||
| Large Intestine Diseases | 317 | ||
| Diverticular Disease | 317 | ||
| Irritable Bowel Syndrome | 318 | ||
| Constipation | 318 | ||
| Food Intolerances and Allergies | 318 | ||
| Food Intolerances | 319 | ||
| Food Allergies | 319 | ||
| Common Food Allergens | 319 | ||
| Signs and symptoms. | 319 | ||
| Diagnostics. | 319 | ||
| Nutrition management. | 319 | ||
| Celiac Disease | 319 | ||
| Diagnostics. | 320 | ||
| Disease process. | 320 | ||
| Nutrition management. | 320 | ||
| Gastrointestinal Accessory Organs | 320 | ||
| Liver Disease | 321 | ||
| Fatty Liver Disease | 321 | ||
| Hepatitis | 321 | ||
| Cirrhosis | 322 | ||
| Gallbladder Disease | 324 | ||
| Cholecystitis and Cholelithiasis | 324 | ||
| Disease process. | 324 | ||
| Nutrition management. | 324 | ||
| Pancreatic Disease | 325 | ||
| Pancreatitis | 325 | ||
| Disease process. | 325 | ||
| Nutrition management. | 325 | ||
| Putting It All Together | 325 | ||
| Summary | 325 | ||
| Chapter Review Questions | 326 | ||
| Additional Learning Resources | 326 | ||
| 19 Coronary Heart Disease and Hypertension | 327 | ||
| Key Concepts | 327 | ||
| Coronary Heart Disease | 327 | ||
| Atherosclerosis | 327 | ||
| Disease Process | 327 | ||
| Relation to Fat Metabolism | 328 | ||
| Total cholesterol. | 328 | ||
| Lipoproteins. | 329 | ||
| Triglycerides. | 330 | ||
| Risk Factors | 330 | ||
| Dietary Recommendations to Reduce Risk | 331 | ||
| Dietary guidelines. | 332 | ||
| Adult treatment panel guidelines. | 333 | ||
| Lifestyle management guideline recommendations. | 333 | ||
| Drug Therapy | 334 | ||
| Acute Cardiovascular Disease | 334 | ||
| Objective: Cardiac Rest | 334 | ||
| Principles of Medical Nutrition Therapy | 334 | ||
| Energy. | 335 | ||
| Texture. | 335 | ||
| Long-Term Dietary Modifications | 335 | ||
| Mediterranean diet. | 335 | ||
| Sodium. | 336 | ||
| Heart Failure | 336 | ||
| Control of Pulmonary Edema | 336 | ||
| Fluid shift mechanism. | 336 | ||
| Hormonal alterations. | 336 | ||
| Principles of Medical Nutrition Therapy | 336 | ||
| Essential Hypertension | 338 | ||
| Incidence and Nature | 338 | ||
| Hypertensive Blood Pressure Levels | 339 | ||
| Prehypertension | 339 | ||
| Stage 1 Hypertension | 340 | ||
| Stage 2 Hypertension | 340 | ||
| Principles of Medical Nutrition Therapy | 340 | ||
| Weight Management | 340 | ||
| Physical Activity | 340 | ||
| The DASH Diet | 341 | ||
| Sodium Control | 343 | ||
| Other Nutrients | 343 | ||
| Additional Lifestyle Factors | 343 | ||
| Education and Prevention | 343 | ||
| Practical Food Guides | 343 | ||
| Food Planning and Purchasing | 343 | ||
| Food Preparation | 344 | ||
| Person-Centered Approach | 344 | ||
| Education Principles | 344 | ||
| Starting Early | 344 | ||
| Focusing on High-Risk Groups | 344 | ||
| Using a Variety of Resources | 344 | ||
| Putting It All Together | 345 | ||
| Summary | 345 | ||
| Chapter Review Questions | 345 | ||
| Additional Learning Resources | 346 | ||
| 20 Diabetes Mellitus | 347 | ||
| Key Concepts | 347 | ||
| The Nature of Diabetes | 347 | ||
| Defining Factor | 347 | ||
| Classification of Diabetes Mellitus and Glucose Intolerance | 347 | ||
| Type 1 Diabetes Mellitus | 347 | ||
| Type 2 Diabetes Mellitus | 348 | ||
| Gestational Diabetes | 349 | ||
| Other Types of Diabetes | 351 | ||
| Impaired Glucose Tolerance | 351 | ||
| Symptoms of Diabetes | 352 | ||
| Initial Signs | 352 | ||
| Laboratory Tests | 352 | ||
| Progressive Results | 352 | ||
| The Metabolic Pattern of Diabetes | 352 | ||
| Energy Supply and Control of Blood Glucose | 352 | ||
| Energy Supply | 352 | ||
| Blood Glucose Control | 353 | ||
| Sources of blood glucose. | 353 | ||
| Uses of blood glucose. | 353 | ||
| Pancreatic Hormonal Control | 353 | ||
| Insulin. | 353 | ||
| Glucagon. | 354 | ||
| Somatostatin. | 354 | ||
| Abnormal Metabolism in Uncontrolled Diabetes | 355 | ||
| Glucose | 355 | ||
| Fat | 355 | ||
| Protein | 355 | ||
| Long-Term Complications | 355 | ||
| Retinopathy | 355 | ||
| Nephropathy | 356 | ||
| Neuropathy | 356 | ||
| Heart Disease | 356 | ||
| Dyslipidemia. | 356 | ||
| Hypertension. | 357 | ||
| General Management of Diabetes | 357 | ||
| Early Detection and Monitoring | 357 | ||
| Basic Goals of Care | 357 | ||
| Glycemic Control and Medication | 357 | ||
| Insulin. | 357 | ||
| Oral hypoglycemic agents. | 358 | ||
| Optimal Nutrition | 358 | ||
| Physical Activity | 358 | ||
| Diabetes Self-Management Education and Support | 359 | ||
| Diet and lifestyle management. | 360 | ||
| Monitoring. | 361 | ||
| Medications. | 361 | ||
| Problem solving. | 361 | ||
| Reducing risk. | 361 | ||
| Resource awareness. | 361 | ||
| Psychosocial Assessment and Care | 361 | ||
| Medical Nutrition Therapy for Individuals with Diabetes | 361 | ||
| Medical Nutrition Therapy | 361 | ||
| Prediabetes | 361 | ||
| Diabetes | 362 | ||
| Additional Considerations | 362 | ||
| Total Energy Balance | 362 | ||
| Nutrient Balance | 362 | ||
| Carbohydrate | 362 | ||
| Starch and sugar. | 362 | ||
| Glycemic index. | 363 | ||
| Fiber. | 363 | ||
| Sugar substitutes and sweeteners. | 364 | ||
| Protein | 364 | ||
| Fat | 364 | ||
| Food Distribution | 364 | ||
| Daily Schedule | 364 | ||
| Exercise and Glycemic Control | 364 | ||
| Drug Therapy | 365 | ||
| Diet Management | 365 | ||
| Carbohydrate Counting | 365 | ||
| Food Exchange System | 366 | ||
| Special Concerns | 366 | ||
| Special diet food items. | 366 | ||
| Alcohol. | 366 | ||
| Hypoglycemia. | 366 | ||
| Illness. | 368 | ||
| Travel. | 369 | ||
| Eating out. | 369 | ||
| Stress. | 369 | ||
| Putting It All Together | 369 | ||
| Summary | 369 | ||
| Chapter Review Questions | 369 | ||
| Additional Learning Resources | 370 | ||
| 21 Kidney Disease | 371 | ||
| Key Concepts | 371 | ||
| Basic Structure and Function of the Kidney | 371 | ||
| Structures | 371 | ||
| Glomerulus | 371 | ||
| Tubules | 372 | ||
| Proximal tubule. | 372 | ||
| Loop of Henle. | 372 | ||
| Distal tubule. | 372 | ||
| Collecting tubule. | 372 | ||
| Function | 373 | ||
| Excretory and Regulatory Functions | 373 | ||
| Endocrine Functions | 373 | ||
| Disease Process and Dietary Considerations | 373 | ||
| General Causes of Kidney Disease | 373 | ||
| Infection and Obstruction | 373 | ||
| Damage from Other Diseases | 374 | ||
| Toxins | 374 | ||
| Genetic or Congenital Defects | 374 | ||
| Risk Factors | 374 | ||
| Medical Nutrition Therapy in Kidney Disease | 375 | ||
| Length of Disease | 375 | ||
| Degree of Impaired Kidney Function and Clinical Symptoms | 375 | ||
| Nephron Diseases | 375 | ||
| Acute Glomerulonephritis or Nephritic Syndrome | 375 | ||
| References | 434 | ||
| Chapter 1 | 434 | ||
| Chapter 2 | 434 | ||
| Chapter 3 | 435 | ||
| Chapter 4 | 435 | ||
| Chapter 5 | 436 | ||
| Chapter 6 | 436 | ||
| Chapter 7 | 437 | ||
| Chapter 8 | 438 | ||
| Chapter 9 | 439 | ||
| Chapter 10 | 439 | ||
| Chapter 11 | 441 | ||
| Chapter 12 | 442 | ||
| Chapter 13 | 443 | ||
| Chapter 14 | 444 | ||
| Chapter 15 | 445 | ||
| Chapter 16 | 446 | ||
| Chapter 17 | 446 | ||
| Chapter 18 | 447 | ||
| Chapter 19 | 448 | ||
| Chapter 20 | 449 | ||
| Chapter 21 | 450 | ||
| Chapter 22 | 451 | ||
| Chapter 23 | 452 | ||
| Further Reading and Resources | 454 | ||
| Chapter 1 | 454 | ||
| Chapter 2 | 454 | ||
| Chapter 3 | 454 | ||
| Chapter 4 | 454 | ||
| Chapter 5 | 455 | ||
| Chapter 6 | 455 | ||
| Chapter 7 | 455 | ||
| Chapter 8 | 455 | ||
| Chapter 9 | 456 | ||
| Chapter 10 | 456 | ||
| Chapter 11 | 456 | ||
| Chapter 12 | 456 | ||
| Chapter 13 | 457 | ||
| Chapter 14 | 457 | ||
| Chapter 15 | 457 | ||
| Chapter 16 | 457 | ||
| Chapter 17 | 457 | ||
| Chapter 18 | 458 | ||
| Chapter 19 | 458 | ||
| Chapter 20 | 458 | ||
| Chapter 21 | 458 | ||
| Chapter 22 | 459 | ||
| Chapter 23 | 459 | ||
| Glossary | 460 | ||
| A | 460 | ||
| B | 461 | ||
| C | 461 | ||
| D | 462 | ||
| E | 463 | ||
| F | 463 | ||
| G | 464 | ||
| H | 464 | ||
| I | 465 | ||
| K | 465 | ||
| L | 465 | ||
| M | 465 | ||
| N | 466 | ||
| O | 466 | ||
| P | 466 | ||
| R | 467 | ||
| S | 467 | ||
| T | 468 | ||
| U | 468 | ||
| V | 469 | ||
| W | 469 | ||
| X | 469 | ||
| Z | 469 | ||
| Appendix A Answers to Chapter Review Questions | 470 | ||
| Chapter 1: Food, Nutrition, and Health | 470 | ||
| Chapter 2: Carbohydrates | 470 | ||
| Chapter 3: Fats | 470 | ||
| Chapter 4: Proteins | 470 | ||
| Chapter 5: Digestion, Absorption, and Metabolism | 470 | ||
| Chapter 6: Energy Balance | 470 | ||
| Chapter 7: Vitamins | 470 | ||
| Chapter 8: Minerals | 470 | ||
| Chapter 9: Water and Electrolyte Balance | 470 | ||
| Chapter 10: Nutrition during Pregnancy and Lactation | 470 | ||
| Chapter 11: Nutrition during Infancy, Childhood, and Adolescence | 470 | ||
| Chapter 12: Nutrition for Adults: The Early, Middle, and Later Years | 470 | ||
| Chapter 13: Community Food Supply and Health | 470 | ||
| Chapter 14: Food Habits and Cultural Patterns | 470 | ||
| Chapter 15: Weight Management | 470 | ||
| Chapter 16: Nutrition and Physical Fitness | 470 | ||
| Chapter 17: Nutrition Care | 470 | ||
| Chapter 18: Gastrointestinal and Accessory Organ Problems | 470 | ||
| Chapter 19: Coronary Heart Disease and Hypertension | 470 | ||
| Chapter 20: Diabetes Mellitus | 470 | ||
| Chapter 21: Kidney Disease | 470 | ||
| Chapter 22: Surgery and Nutrition Support | 470 | ||
| Chapter 23: Nutrition Support in Cancer and HIV | 470 | ||
| Appendix B Dietary Reference Intake (DRI) | 471 | ||
| Appendix C | 480 | ||
| Index | 492 | ||
| A | 492 | ||
| B | 493 | ||
| C | 494 | ||
| D | 495 | ||
| E | 496 | ||
| F | 497 | ||
| G | 499 | ||
| H | 499 | ||
| I | 500 | ||
| J | 500 | ||
| K | 500 | ||
| L | 501 | ||
| M | 501 | ||
| N | 502 | ||
| O | 503 | ||
| P | 503 | ||
| Q | 505 | ||
| R | 505 | ||
| S | 505 | ||
| T | 506 | ||
| U | 506 | ||
| V | 506 | ||
| W | 507 | ||
| X | 507 | ||
| Y | 507 | ||
| Z | 507 | ||
| Inside Back Cover | ibc1 |