Nutrition for Health and Health Care, 8th Edition

Explore the role nutrition plays in health and disease while learning strategies for improving patient health and motivating behavior change with NUTRITION FOR HEALTH AND HEALTH CARE, 8th Edition. This proven text introduces the science behind basic nutrition concepts, disease pathophysiology, and disease treatments and gives you the tools you need to succeed in your course and career. To help you succeed, the interactive MindTap platform features case studies, N.C.L.E.X.-style practice problems, a Diet & Wellness Plus app for setting and tracking nutritional goals and even an ebook that can read aloud to you! Cover 1 About the Authors 7 Brief Contents 9 Contents 11 Preface 18 Acknowledgments 22 Chapter 1: Overview of Nutrition and Health 23 1.1 Food Choices 24 1.2 The Nutrients 28 1.3 Nutrient Recommendations 30 1.4 National Nutrition Surveys 34 1.5 Dietary Guidelines, Fitness Guidelines, and Food Guides 35 1.6 Food Labels 47 1.7 Nutrition in Practice: Finding the Truth about Nutrition 55 Chapter 2: Digestion and Absorption 59 2.1 Anatomy of the Digestive Tract 60 2.2 The Process of Digestion 65 2.3 The Absorptive System 68 2.4 Transport of Nutrients 70 2.5 The Health and Regulation of the GI Tract 73 2.6 Nutrition in Practice: Food Safety 77 Chapter 3: Carbohydrates 87 3.1 The Chemist's View of Carbohydrates 88 3.2 Digestion and Absorption of Carbohydrates 92 3.3 Glucose in the Body 93 3.4 Health Effects of Sugars and Alternative Sweeteners 95 3.5 Health Effects of Starch and Dietary Fibers 102 3.6 Nutrition in Practice: The Glycemic Index in Nutrition Practice 110 Chapter 4: Lipids 115 4.1 The Chemist's View of Lipids 116 4.2 Digestion and Absorption of Lipids 121 4.3 Roles of Body Fat 122 4.4 Health Effects and Recommended Intakes of Fats 123 4.5 Fats in Foods 128 4.6 Nutrition in Practice: Figuring out Fats 136 Chapter 5: Protein 143 5.1 The Chemist's View of Proteins 144 5.2 Protein Digestion and Absorption 146 5.3 Protein Turnover and Nitrogen Balance 146 5.4 Roles of Body Proteins 147 5.5 Protein and Health 151 5.6 Protein in Foods 155 5.7 Nutrition in Practice: Plant-Based Diets 160 Chapter 6: Energy Balance and Body Composition 167 6.1 Energy Imbalance 168 6.2 Energy Balance 172 6.3 Body Weight and Body Composition 177 6.4 Health Risks of Underweight and Obesity 182 6.5 Nutrition in Practice: Eating Disorders 187 Chapter 7: Weight Management 193 7.1 Causes of Obesity 194 7.2 Obesity Treatment: Who Should Lose? 199 7.3 Ineffective Obesity Treatments 200 7.4 Aggressive Treatments of Obesity 201 7.5 Reasonable Strategies for Weight Loss 201 7.6 Strategies for Weight Gain 209 7.7 Nutrition in Practice: Fad Diets 214 Chapter 8: The Vitamins 217 8.1 The Vitamins: An Overview 218 8.2 The Fat-Soluble Vitamins 220 8.3 The Water-Soluble Vitamins 232 8.4 Nutrition in Practice: Phytochemicals and Functional Foods 247 Chapter 9: Water and the Minerals 253 9.1 Water and Body Fluids 254 9.2 The Major Minerals 258 9.3 The Trace Minerals 267 9.4 Nutrition in Practice: Vitamin and Mineral Supplements 281 Chapter 10: Nutrition through the Life Span: Pregnancy and Lactation 285 10.1 Pregnancy: The Impact of Nutrition on the Future 286 10.2 Breastfeeding 307 10.3 Nutrition in Practice: Encouraging Successful Breastfeeding 315 Chapter 11: Nutrition through the Life Span: Infancy, Childhood, and Adolescence 319 11.1 Nutrition of the Infant 320 11.2 Nutrition during Childhood 332 11.3 Nutrition during Adolescence 352 11.4 Nutrition in Practice: Childhood Obesity and the Early Development of Chronic Diseases 361 Chapter 12: Nutrition through the Life Span: Later Adulthood 367 12.1 Nutrition and Longevity 368 12.2 Nutrition-Related Concerns during Late Adulthood 372 12.3 Energy and Nutrient Needs during Late Adulthood 376 12.4 Food Choices and Eating Habits of Older Adults 381 12.5 Nutrition in Practice: Hunger and Community Nutrition 389 Chapter 13: Nutrition Care and Assessment 395 13.1 Nutrition in Health Care 396 13.2 Nutrition Assessment 401 13.3 Nutrition in Practice: Nutritional Genomics 415 Chapter 14: Nutrition Intervention and Diet-Drug Interactions 419 14.1 Implementing Nutrition Care 420 14.2 Dietary Modifications 424 14.3 Foodservice 430 14.4 Diet-Drug Interactions 431 14.5 Nutrition in Practice: Complementary and Alternative Therapies 441 Chapter 15: Enteral and Parenteral Nutrition Support 449 15.1 Enteral Nutrition 450 15.2 Parenteral Nutrition 464 15.3 Nutrition Support at Home 473 15.4 Nutrition in Practice: Inborn Errors of Metabolism 479 Chapter 16: Nutrition in Metabolic and Respiratory Stress 485 16.1 The Body's Responses to Stress and Injury 486 16.2 Nutrition Treatment of Acute Stress 489 16.3 Nutrition and Respiratory Stress 493 16.4 Nutrition in Practice: Multiple Organ Dysfunction Syndrome 502 Chapter 17: Nutrition and Upper Gastrointestinal Disorders 505 17.1 Conditions Affecting the Mouth and Esophagus 506 17.2 Conditions Affecting the Stomach 513 17.3 Gastric Surgery 517 17.4 Nutrition in Practice: Nutrition and Oral Health 527 Chapter 18: Nutrition and Lower Gastrointestinal Disorders 531 18.1 Common Intestinal Problems 532 18.2 Malabsorption 536 18.3 Disorders of the Pancreas 541 18.4 Disorders of the Small Intestine 544 18.5 Disorders of the Large Intestine 552 18.6 Nutrition in Practice: Probiotics and Intestinal Health 560 Chapter 19: Nutrition and Liver Diseases 563 19.1 Fatty Liver and Hepatitis 564 19.2 Cirrhosis 566 19.3 Liver Transplantation 574 19.4 Nutrition in Practice: Alcohol in Health and Disease 579 Chapter 20: Nutrition and Diabetes Mellitus 583 20.1 Overview of Diabetes Mellitus 584 20.2 Treatment of Diabetes Mellitus 591 20.3 Diabetes Management in Pregnancy 604 20.4 Nutrition in Practice: The Metabolic Syndrome 609 Chapter 21: Nutrition and Cardiovascular Diseases 613 21.1 Atherosclerosis 615 21.2 Coronary Heart Disease 617 21.3 Stroke 625 21.4 Hypertension 627 21.5 Heart Failure 632 21.6 Nutrition in Practice: Helping People with Feeding Disabilities 638 Chapter 22: Nutrition and Renal Diseases 643 22.1 Nephrotic Syndrome 645 22.2 Acute Kidney Injury 648 22.3 Chronic Kidney Disease 651 22.4 Kidney Stones 660 22.5 Nutrition in Practice: Dialysis 666 Chapter 23: Nutrition, Cancer, and HIV Infection 671 23.1 Cancer 672 23.2 HIV Infection 683 23.3 Nutrition in Practice: Ethical Issues in Nutrition Care 693 Appendixes 697 Appendix A: Aids to Calculation 698 Appendix B: WHO: Nutrition Recommendations 701 Appendix C: Choose Your Foods: Food Lists for Diabetes and Weight Management 703 Appendix D: Physical Activity and Energy Requirements 721 Appendix E: Nutrition Assessment: Supplemental Information 723 Appendix F: Enteral Formulas 735 Appendix G: Dysphagia Diets: IDDSI Framework 739 Appendix H: Dietary Reference Intakes (DRI) 741 Appendix I: Daily Values for Food Labels 745 Appendix J: Body Mass Index (BMI) 746 Glossary 747 Index 769 WCN:,02-300 WCN: 02-300 This updated 8th Edition of NUTRITION FOR HEALTH AND HEALTH CARE demonstrates the critical roles that nutrition plays in maintaining health, preventing illness, and treating disease. Designed to engage and instruct both future nurses and health care professionals, the book is also useful as an introduction to nutrition for general nutrition students. Beginning with an introduction to basic nutrition guidelines, digestion, and the macronutrients (carbohydrates, fats, and proteins), the first half of the book continues with discussions on energy balance and imbalances, vitamins and minerals, and dietary requirements and influences during the different stages of life. The second half of the book examines the variations in dietary intakes that may be required to prevent or treat disease and includes current clinical practice guidelines released by experts in the various conditions discussed.
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Eighth Edition of Nutrition for Health and Health care, which provide a solid foundation in nutrition science and the role of nutrition in clinical care. Health professionals and patients alike rank nutrition among their most serious concerns, as good nutrition status plays critical roles in both disease prevention and the appropriate treatment of illness. Moreover, medical personnel are frequently called upon to answer questions about foods and diets or provide nutrition care. Although much of the material has been written for nursing students and is relevant to nursing care, this textbook can be useful for students of other health-related professions, including nursing assistants, physician assistants, dietitians, dietary technicians, and health educators