BOOK
Nutritional Foundations and Clinical Applications - E-Book
Michele Grodner | Sylvia Escott-Stump | Suzanne Dorner
(2018)
Additional Information
Book Details
Abstract
Focusing on nutrition and nutritional therapy from the nurses’ perspective, Nutritional Foundations and Clinical Applications: A Nursing Approach, 7th Edition 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 new edition incorporates the most current guidelines and information on key nutrition topics throughout as well as expanded coverage on the role of inflammation in common disease. A favorite of nursing students and instructors, this leading nutrition text promotes healthy diets and shows how nutrition may be used in treating and controlling diseases and disorders.
- Personal Perspective boxes offer first-hand accounts of interactions with patients and their families, demonstrating the personal touch for which this book is known.
- Applying Content Knowledge and Critical Thinking/Clinical Applications case studies help you learn to apply nutrition principles to real-world practice situations.
- Social Issue boxes emphasize ethical, social, and community concerns on local, national international levels to reveal the various influences on health and wellness.
- Teaching Tool boxes include strategies for providing nutrition counseling to patients.
- Health Debate boxes prepare you for encountering differing opinions or controversies about food, nutrition, and health concerns.
- Key terms and a glossary make it easy to learn key vocabulary and concepts.
- NEW! Completely updated content throughout incorporates the latest dietary guidelines and most current information on topics such as good vs. bad fats, nutrition during pregnancy, microbiota/probiotics/prebiotics, and more.
- NEW! Cultural Diversity and Nutrition sections in each chapter highlight health issues and eating patterns related to specific ethnic groups to help you approach, interview, and assess patients from diverse populations.
- NEW! Enhanced coverage of health literacy equips you with strategies for enhancing patient education for those with low literacy skills.
- NEW! Additional Nursing Approach boxes analyze realistic nutrition case studies from the perspective of the nursing process.
- NEW! Expanded coverage of inflammation highlights its pivotal role in conditions such as obesity, cancer, heart disease, and diabetes.
Table of Contents
| Section Title | Page | Action | Price |
|---|---|---|---|
| Front Cover | cover | ||
| Evolve page | IFC1 | ||
| Nutritional Foundations and Clinical Applications | i | ||
| Copyright Page | iv | ||
| Dedication | v | ||
| Acknowledgments | vii | ||
| Special Acknowledgments | vii | ||
| Preface | ix | ||
| Audience | ix | ||
| Approach | ix | ||
| Features and Content | ix | ||
| Teaching and Learning Resources | x | ||
| For Instructors | x | ||
| For Students | x | ||
| Table Of Contents | xi | ||
| 1 Wellness, Nutrition, and the Nursing Role | 1 | ||
| 1 Wellness Nutrition | 1 | ||
| Learning Objectives | 1 | ||
| Role in Wellness | 1 | ||
| Definition of Wellness | 1 | ||
| Role of Nutrition | 2 | ||
| Definition of Wellness | 3 | ||
| Role of Nutrition | 3 | ||
| Health Promotion | 4 | ||
| Role of Nutrition | 4 | ||
| Nutrition Monitoring | 5 | ||
| Disease Prevention Through Nutrition | 5 | ||
| Health Literacy | 6 | ||
| Modifying Nutrition Lifestyles | 8 | ||
| Overview of Nutrients Within the Body | 8 | ||
| Nutrient Categories | 8 | ||
| Food, Energy, and Nutrients | 8 | ||
| Energy | 8 | ||
| Carbohydrates | 9 | ||
| Proteins | 9 | ||
| Lipids (Fats) | 10 | ||
| Vitamins | 10 | ||
| Minerals | 10 | ||
| Water | 10 | ||
| Dietary Standards | 11 | ||
| Dietary Reference Intakes | 11 | ||
| Dietary Reference Intakes Lingo | 11 | ||
| Use of Dietary Reference Intakes | 11 | ||
| Additional Standards | 12 | ||
| Global Standards | 12 | ||
| Adequate Eating Patterns | 12 | ||
| Undernutrition, Overnutrition, and Malnutrition | 12 | ||
| 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 | 19 | ||
| Dietary Guidelines for Americans | 19 | ||
| Lifestyle Applications | 20 | ||
| Food Guides | 21 | ||
| MyPlate | 21 | ||
| Other Food Guides | 21 | ||
| “Fruits & Veggies—More Matters” | 23 | ||
| Exchange Lists | 24 | ||
| Criteria for Future Recommendations | 25 | ||
| Consumer Food Decision Making | 26 | ||
| Food Selection Patterns | 26 | ||
| Application to Nursing | 27 | ||
| Food Consumption Trends | 27 | ||
| Implications of food consumption trends. | 27 | ||
| Effective Food-Buying Styles | 29 | ||
| Consumer Information and Wellness | 29 | ||
| Food Labeling | 29 | ||
| Uses of Percent of Daily Values Information | 29 | ||
| Uniform Definitions for Food Descriptors | 30 | ||
| Organic Food Standards and Labels | 32 | ||
| Application to nursing. | 32 | ||
| Health Claims | 33 | ||
| Toward a Positive Nutrition Lifestyle: Locus of Control | 33 | ||
| Websites of Interest | 35 | ||
| MyPlate Food Guidance System | 35 | ||
| Oldways Preservation Trust | 35 | ||
| U.S. Food and Drug Administration (FDA) | 35 | ||
| Summary | 34 | ||
| References | 36 | ||
| 2 Nutrients, Food, and Health | 37 | ||
| 3 Digestion, Absorption, and Metabolism | 37 | ||
| Learning Objectives | 37 | ||
| Role in Wellness | 37 | ||
| Digestion | 37 | ||
| The Mouth | 38 | ||
| The Esophagus | 40 | ||
| The Stomach | 41 | ||
| The Small Intestine | 41 | ||
| The Large Intestine | 42 | ||
| Absorption | 42 | ||
| Elimination | 44 | ||
| Digestive Process Throughout the Life Span | 44 | ||
| Metabolism | 44 | ||
| Metabolism Throughout the Life Span | 45 | ||
| Toward a Positive Nutrition Lifestyle: Contracting | 46 | ||
| Summary | 47 | ||
| Websites of Interest | 48 | ||
| Healthfinder.gov | 48 | ||
| American Dental Association | 48 | ||
| American Medical Association | 48 | ||
| References | 48 | ||
| 4 Carbohydrates | 49 | ||
| Learning Objectives | 49 | ||
| Role in Wellness | 49 | ||
| Food Sources | 51 | ||
| Carbohydrate as a Nutrient Within the Body | 51 | ||
| Function | 51 | ||
| Digestion and Absorption | 51 | ||
| Glycogen: Storing Carbohydrates | 52 | ||
| Metabolism | 52 | ||
| Blood Glucose Regulation | 53 | ||
| Glycemic Index and Glycemic Load | 54 | ||
| Simple Carbohydrates | 55 | ||
| Monosaccharides | 55 | ||
| Disaccharides | 55 | ||
| Sugar—A Special Disaccharide | 56 | ||
| Sources in the food supply. | 56 | ||
| Consumption levels. | 56 | ||
| Health effects. | 56 | ||
| Other Sweeteners | 58 | ||
| Sweet Decisions | 59 | ||
| Complex Carbohydrates: Polysaccharides | 60 | ||
| Starch | 60 | ||
| Fiber | 61 | ||
| Health Effects | 62 | ||
| Obesity. | 63 | ||
| Constipation. | 63 | ||
| Diverticular disease. | 63 | ||
| Cancer. | 63 | ||
| Heart disease. | 63 | ||
| Diabetes control. | 63 | ||
| Potential Health Risks of Dietary Fiber | 63 | ||
| Food Sources and Issues | 64 | ||
| Unrefined Versus Refined Grains | 64 | ||
| Toward a Positive Nutrition Lifestyle: Tailoring | 66 | ||
| Summary | 66 | ||
| Websites of Interest | 68 | ||
| American Public Health Association | 68 | ||
| Wheat Foods Council | 68 | ||
| USA Rice Federation | 68 | ||
| References | 68 | ||
| 5 Fats | 69 | ||
| Learning Objectives | 69 | ||
| Role in Wellness | 69 | ||
| Functions | 70 | ||
| Food Functions | 70 | ||
| Source of Energy | 70 | ||
| Palatability | 70 | ||
| Satiety and Satiation | 70 | ||
| Food Processing | 70 | ||
| Nutrient Source | 70 | ||
| Physiologic Functions | 70 | ||
| Stored Energy | 70 | ||
| Organ Protection | 70 | ||
| Temperature Regulation | 71 | ||
| Insulation | 71 | ||
| Functions of Phospholipids and Sterols | 71 | ||
| Structure and Sources of Lipids | 71 | ||
| Fats: Saturated and Unsaturated | 71 | ||
| Phospholipids | 73 | ||
| Sterols | 74 | ||
| Fats as a Nutrient in the Body | 74 | ||
| Digestion | 74 | ||
| Mouth | 74 | ||
| Stomach | 74 | ||
| Small Intestine | 74 | ||
| Use of Medium-Chain Triglycerides | 74 | ||
| Absorption | 74 | ||
| Metabolism | 75 | ||
| Fat Intake and Issues | 76 | ||
| Fat Content of Foods | 76 | ||
| Detecting Dietary Fat | 77 | ||
| Fast but High-Fat Foods | 77 | ||
| Preserving Fats in Food | 79 | ||
| Processed Fats and Oils: Hydrogenated and Emulsified | 79 | ||
| Antioxidants | 80 | ||
| Food Cholesterol Versus Blood Cholesterol | 80 | ||
| Synthetic Fats and Fat Replacers | 82 | ||
| Energy Intake | 82 | ||
| Reduced Intake of Other Nutrients | 83 | ||
| Dietary Fat Intake and Diet-Related Diseases | 83 | ||
| Toward a Positive Nutrition Lifestyle: Gradual Reduction | 83 | ||
| Summary | 83 | ||
| Websites of Interest | 85 | ||
| USDA Nutrient Database Laboratory (Food Composition Tables) | 85 | ||
| Center for Science in the Public Interest (CSPI) | 85 | ||
| Eating Well Online | 85 | ||
| References | 85 | ||
| 6 Protein | 86 | ||
| Learning Objectives | 86 | ||
| Role in Wellness | 86 | ||
| Structure of Protein | 86 | ||
| Protein Composition | 88 | ||
| Protein as a Nutrient in the Body | 89 | ||
| Digestion and Absorption | 89 | ||
| Mouth | 89 | ||
| Stomach | 89 | ||
| Small Intestine | 89 | ||
| Metabolism | 89 | ||
| Protein Excess | 89 | ||
| Nitrogen Balance | 90 | ||
| Functions | 91 | ||
| Growth and Maintenance | 91 | ||
| Creation of Communicators and Catalysts | 91 | ||
| Immune System Response | 91 | ||
| Fluid and Electrolyte Regulation | 91 | ||
| Acid-Base Balance | 91 | ||
| Transportation | 92 | ||
| Food Sources | 92 | ||
| Quality of Protein Foods | 92 | ||
| Complementary Proteins | 92 | ||
| Measures of Food Protein Quality | 93 | ||
| Protein RDA | 93 | ||
| Vegetarianism | 94 | ||
| The Benefits of Vegetarianism | 94 | ||
| The Drawbacks of Vegetarianism | 94 | ||
| Contemporary Vegetarianism | 95 | ||
| Dietary Patterns of Protein | 95 | ||
| Restructuring the Dinner Plate | 95 | ||
| Protein and Malnutrition | 97 | ||
| Malnutrition Factors | 98 | ||
| Groups at Risk in North America | 98 | ||
| Chronic Hunger | 98 | ||
| Toward a Positive Nutrition Lifestyle: Chaining | 99 | ||
| Summary | 99 | ||
| Websites of Interest | 101 | ||
| Nutrition.gov | 101 | ||
| The Vegetarian Nutrition Dietetic Practice Group of the Academy of Nutrition and Dietetics | 101 | ||
| National Institute of Medicine of the National Academies | 101 | ||
| References | 101 | ||
| 7 Vitamins | 102 | ||
| Learning Objectives | 102 | ||
| Role in Wellness | 102 | ||
| Vitamin Categories | 103 | ||
| Food Sources | 105 | ||
| Water-Soluble Vitamins | 105 | ||
| Thiamin (B1) | 105 | ||
| Function | 105 | ||
| Recommended Intake and Sources | 105 | ||
| Deficiency | 105 | ||
| Toxicity | 107 | ||
| Riboflavin (B2) | 107 | ||
| Function | 107 | ||
| 3 Health Promotion Through Nutrition and Nursing Practice | 151 | ||
| 9 Energy, Weight, and Fitness | 151 | ||
| Learning Objectives | 151 | ||
| Role in Wellness | 151 | ||
| Energy | 152 | ||
| Energy Pathways | 152 | ||
| Carbohydrate as a Source of Energy | 152 | ||
| Fat as a Source of Energy | 155 | ||
| Protein as a Source of Energy | 155 | ||
| Anaerobic and Aerobic Pathways | 155 | ||
| Energy Balance | 156 | ||
| Estimating Daily Energy Needs | 156 | ||
| Components of Total Energy Expenditure | 156 | ||
| Physical Activity | 156 | ||
| Thermic Effect of Food | 157 | ||
| Adaptive Thermogenesis | 157 | ||
| Healthy Weight | 158 | ||
| Measuring Body Fatness | 158 | ||
| Interpreting Weight | 159 | ||
| Healthy Body Fat | 160 | ||
| Functions of Fat | 160 | ||
| Body Fat Distribution | 161 | ||
| Body Fat Storage | 162 | ||
| Regulation of Body Fat Level | 162 | ||
| Changes in Body Fatness | 162 | ||
| Genetic Influences on Body Size and Shape | 163 | ||
| Set Point and Body Fatness | 164 | ||
| Food Intake Adjustments | 164 | ||
| Adjustments in Energy Use | 165 | ||
| Nutrition: Weight Essentials | 165 | ||
| Gaining, Losing, or Maintaining: A Wellness Approach | 165 | ||
| Establishing Realistic Goals | 166 | ||
| Changing Behavior | 166 | ||
| Normalizing Eating | 167 | ||
| Enjoying eating. | 167 | ||
| Letting hunger and satiety guide eating. | 167 | ||
| Minimizing the Use of Food to Meet Emotional Needs | 168 | ||
| Eating Regularly and Frequently | 168 | ||
| Adopting an Active Lifestyle | 169 | ||
| Nutrition: Fitness Essentials | 169 | ||
| Health Benefits of Physical Exercise | 169 | ||
| Food and Athletic Performance | 170 | ||
| Kilocalorie Requirements | 170 | ||
| Water: The Essential Ingredient | 170 | ||
| Sports Drinks | 171 | ||
| Carbohydrate: The Energy Food | 171 | ||
| Carbohydrate Loading | 172 | ||
| Protein | 172 | ||
| Protein and Amino Acid Supplements | 172 | ||
| Fat | 173 | ||
| Vitamins and Minerals | 173 | ||
| Ergogenic Aids | 173 | ||
| Role of Nurses | 174 | ||
| Toward a Positive Nutrition Lifestyle: Explanatory Style | 174 | ||
| Websites of Interest | 177 | ||
| President’s Council on Fitness, Sports & Nutrition | 177 | ||
| American College of Sports Medicine (ACSM) | 177 | ||
| Healthy Weight—It’s Not a Diet, It’s a Lifestyle! | 177 | ||
| Summary | 175 | ||
| References | 177 | ||
| 10 Nutrition Across the Life Span | 178 | ||
| Learning Objectives | 178 | ||
| Role in Wellness | 178 | ||
| Nutrition During Pregnancy | 178 | ||
| Body Composition Changes During Pregnancy | 178 | ||
| Hormones of Pregnancy | 178 | ||
| Metabolic Changes | 179 | ||
| Anatomic and Physiologic Changes | 180 | ||
| Weight Gain in Pregnancy | 180 | ||
| Energy and Nutrient Needs During Pregnancy | 182 | ||
| Energy | 182 | ||
| Protein | 182 | ||
| Vitamin and Mineral Supplementation | 183 | ||
| Folate. | 183 | ||
| Iron. | 184 | ||
| Calcium. | 184 | ||
| Nutrition-Related Concerns | 184 | ||
| Alcohol | 185 | ||
| Foodborne Illness | 185 | ||
| Maternal Age | 185 | ||
| Preeclampsia | 186 | ||
| Diabetes Mellitus | 186 | ||
| Maternal Phenylketonuria | 187 | ||
| Human Immunodeficiency Virus Infection | 187 | ||
| Common Nutrition-Related Discomforts of Pregnancy | 188 | ||
| Nausea and vomiting. | 188 | ||
| Heartburn. | 188 | ||
| Constipation. | 188 | ||
| Nutrition During Lactation | 188 | ||
| Anatomy and Physiology of Lactation | 188 | ||
| Promoting Breastfeeding | 190 | ||
| Energy and Nutrient Needs During Lactation | 190 | ||
| Nutrition-Related Concerns | 190 | ||
| Nutrition During Infancy | 191 | ||
| Energy and Nutrient Needs During Infancy | 191 | ||
| Energy | 191 | ||
| Protein | 191 | ||
| Vitamin and Mineral Supplementation | 191 | ||
| Food for Infants | 192 | ||
| Introduction of Solid Foods | 192 | ||
| How to introduce solid foods. | 193 | ||
| Appropriate solid foods during the first year of life. | 193 | ||
| Beverages During the First Year of Life | 193 | ||
| Nutrition-Related Concerns | 194 | ||
| The Premature Infant and the Low-Birth-Weight Infant | 194 | ||
| Failure to Thrive | 194 | ||
| Inborn Errors of Metabolism | 194 | ||
| Phenylketonuria. | 194 | ||
| Galactosemia. | 195 | ||
| Nutrition Health Promotion: Pregnancy, Lactation, and Infancy | 195 | ||
| Knowledge | 195 | ||
| Techniques | 195 | ||
| Community Supports | 195 | ||
| Nutrition During Childhood | 195 | ||
| Stages of Development | 195 | ||
| Childhood (1 to 12 Years) | 195 | ||
| Stage I: Children 1 to 3 Years Old | 197 | ||
| Nutrition requirements. | 197 | ||
| Stage II: Children 4 to 6 Years Old | 197 | ||
| Nutrition requirements. | 198 | ||
| Stage III: Children 7 to 12 Years Old | 198 | ||
| Nutrition requirements. | 199 | ||
| Nutrition Health Promotion: Childhood (1 to 12 Years) | 199 | ||
| Knowledge | 199 | ||
| Techniques | 199 | ||
| Community Supports | 199 | ||
| School food service. | 199 | ||
| Classroom nutrition education. | 200 | ||
| Nutrition During Adolescence | 200 | ||
| Nutrition Requirements | 201 | ||
| Nutrition Health Promotion: Adolescence | 201 | ||
| Knowledge | 201 | ||
| Techniques | 201 | ||
| Community Supports | 201 | ||
| Nutrition-Related Concerns of Childhood and Adolescence | 202 | ||
| Food Asphyxiation | 202 | ||
| Lead Poisoning | 202 | ||
| Role of Nurses | 202 | ||
| Obesity | 202 | ||
| Type 2 Diabetes Mellitus | 202 | ||
| Treatment | 204 | ||
| Role of Nurses | 204 | ||
| Iron-Deficiency Anemia | 204 | ||
| Role of Nurses | 205 | ||
| Nutrition During Adulthood | 205 | ||
| Stages of Adulthood | 205 | ||
| The Early Years (20s and 30s) | 205 | ||
| 4 Overview of Nutrition Therapy | 215 | ||
| 11 Nutrition Assessment and Patient Care | 215 | ||
| Learning Objectives | 215 | ||
| Nutrition in Disease Management | 215 | ||
| Role of Genetics on Disease Onset | 215 | ||
| The Nutrition Team | 215 | ||
| Nutrition Risk and Malnutrition | 216 | ||
| Nutrition Risk From Hunger | 216 | ||
| Nutrition Risk Assessment | 216 | ||
| Challenges of the Hospital Setting | 217 | ||
| Effects of Bed Rest on Nutrition | 218 | ||
| Malnutrition | 218 | ||
| Nutrition Care Process | 218 | ||
| Screening | 218 | ||
| Nutrition Assessment | 220 | ||
| Anthropometric assessment. | 220 | ||
| Height. | 220 | ||
| Weight. | 221 | ||
| Body mass index. | 222 | ||
| Waist measurements. | 223 | ||
| Nutrition-Focused Physical Examination and Functional Assessments | 223 | ||
| Biochemical assessment. | 223 | ||
| Clinical assessment. | 225 | ||
| Dietary intake assessment. | 225 | ||
| 24-Hour diet recall. | 225 | ||
| Food records. | 228 | ||
| Calorie counts. | 228 | ||
| Managing Nutrition Risk | 229 | ||
| Screening and Assessment Tools | 229 | ||
| Drug Interactions With Food and Nutrients | 229 | ||
| Risk Factors for Drug-Nutrient Interactions | 231 | ||
| Age. | 231 | ||
| Physiologic status. | 231 | ||
| Polypharmacy (multiple-drug intake). | 231 | ||
| Influence of typical dietary intake. | 231 | ||
| Prescription and Over-the-Counter Medications | 231 | ||
| Effects of Drugs on Food and Nutrients | 231 | ||
| Effects of Food and Nutrients on Drugs | 233 | ||
| Timing of Medication Administration | 233 | ||
| Effects of Herbs on Food, Nutrients, and Drugs | 233 | ||
| Summary | 243 | ||
| Websites of Interest | 245 | ||
| Academy of Nutrition and Dietetics—Evidence Analysis Library | 245 | ||
| European Union: Fight Malnutrition Food-Drug Interactions | 245 | ||
| Food and Drug Administration: Food-Drug Interactions | 245 | ||
| National Center for Health Statistics, Centers for Disease Prevention and Control | 245 | ||
| NCMND Center of Excellence for Nutritional Genomics, University of California, Davis | 245 | ||
| References | 245 | ||
| 12 Food-Related Issues | 247 | ||
| Learning Objectives | 247 | ||
| Dimensions of Health | 247 | ||
| Dietary Guidelines | 247 | ||
| Dietary Modifications | 248 | ||
| Diet Orders | 248 | ||
| Food Service Delivery Systems | 248 | ||
| Meals in Long-Term Care | 250 | ||
| Basic Hospital Diets | 250 | ||
| Clear liquid diets. | 250 | ||
| Full liquid diets. | 250 | ||
| Dysphagia diets. | 250 | ||
| Mechanically altered diets | 251 | ||
| Soft diets. | 251 | ||
| “Diet as tolerated.” | 251 | ||
| Vegetarian diets. | 252 | ||
| Other modified diets. | 252 | ||
| Other Food Considerations | 252 | ||
| Food Allergy or Intolerance | 252 | ||
| Food Safety and Sanitation | 252 | ||
| Cultural and Religious Implications of Food | 253 | ||
| Cultural food patterns. | 253 | ||
| Religious implications for dietary patterns. | 253 | ||
| Western and Near-Eastern Religions | 253 | ||
| Eastern Religions | 253 | ||
| Complementary-Alternative Medicine | 253 | ||
| Complementary-Alternative Medicine: Herbs and Botanicals | 254 | ||
| Genetically Modified Foods | 255 | ||
| Application to nursing. | 255 | ||
| Nonoral Feeding | 255 | ||
| Tube Feeding | 255 | ||
| Types of formulas. | 256 | ||
| Standard formulas. | 256 | ||
| Formula selection. | 256 | ||
| Feeding routes. | 256 | ||
| Positioning. | 258 | ||
| Method of administration. | 258 | ||
| Starting the tube feeding. | 258 | ||
| Complications of tube feeding. | 258 | ||
| Home enteral nutrition. | 259 | ||
| Parenteral Nutrition | 260 | ||
| Components of Parenteral Nutrition Solutions | 260 | ||
| Carbohydrates. | 260 | ||
| Amino acids. | 261 | ||
| Fats. | 261 | ||
| Total nutrient admixtures. | 262 | ||
| Electrolytes. | 262 | ||
| Trace elements. | 262 | ||
| Vitamins. | 262 | ||
| Bioactive substances. | 262 | ||
| Peripheral Parenteral Nutrition | 262 | ||
| Monitoring Guidelines and Complications | 262 | ||
| Home Parenteral Nutrition | 263 | ||
| Transitional Feedings | 263 | ||
| Parenteral Nutrition to Oral or Tube Feeding | 263 | ||
| Tube Feeding to Oral Feeding | 263 | ||
| Summary | 263 | ||
| Websites of Interest | 265 | ||
| Academy of Nutrition and Dietetics | 265 | ||
| American Botanical Council | 265 | ||
| American Society of Parenteral and Enteral Nutrition (ASPEN) | 265 | ||
| Dietary Guidelines for Americans | 265 | ||
| Food and Drug Administration—Nutrition Facts Label | 265 | ||
| Food Safety | 265 | ||
| National Center for Complementary and Alternative Medicine (NCCAM) | 266 | ||
| Office of Dietary Supplements (ODS) | 266 | ||
| Office of Minority Health | 266 | ||
| References | 266 | ||
| 13 Nutrition for Disorders of the Gastrointestinal Tract | 267 | ||
| Learning Objectives | 267 | ||
| Dimensions of GI Health | 267 | ||
| Common Digestive Disorders | 267 | ||
| The Microbiome, Prebiotics, and Probiotics | 267 | ||
| Anti-Inflammatory Diets | 268 | ||
| Esophageal Disorders | 268 | ||
| Dysphagia | 268 | ||
| Food and Nutrition Therapies | 268 | ||
| Application to nursing. | 270 | ||
| Heartburn and Gastroesophageal Reflux Disorder | 271 | ||
| Food and Nutrition Therapies | 271 | ||
| Application to nursing. | 271 | ||
| Esophagitis and Hiatal Hernia | 272 | ||
| Food and Nutrition Therapies | 272 | ||
| Application to nursing. | 272 | ||
| Stomach Disorders | 273 | ||
| Vomiting | 273 | ||
| Glossary | 406 | ||
| A | 406 | ||
| B | 406 | ||
| C | 407 | ||
| D | 407 | ||
| E | 408 | ||
| F | 408 | ||
| G | 408 | ||
| H | 409 | ||
| I | 409 | ||
| K | 409 | ||
| L | 410 | ||
| M | 410 | ||
| N | 410 | ||
| O | 410 | ||
| P | 410 | ||
| Q | 411 | ||
| R | 411 | ||
| S | 411 | ||
| T | 412 | ||
| U | 412 | ||
| V | 412 | ||
| W | 412 | ||
| X | 412 | ||
| Index | 413 | ||
| A | 413 | ||
| B | 414 | ||
| C | 414 | ||
| D | 416 | ||
| E | 417 | ||
| F | 417 | ||
| G | 418 | ||
| H | 419 | ||
| I | 420 | ||
| J | 421 | ||
| K | 421 | ||
| L | 421 | ||
| M | 422 | ||
| N | 423 | ||
| O | 424 | ||
| P | 424 | ||
| R | 426 | ||
| S | 426 | ||
| T | 427 | ||
| U | 428 | ||
| V | 428 | ||
| W | 428 | ||
| X | 430 | ||
| Y | 430 | ||
| Z | 430 |