Williams' basic nutrition & diet therapy / [edited by] Staci Nix.

Format:

Book

Contributor:

Nix, Staci.

Williams, Sue Rodwell.

Language:

English

Subjects (All):

Diet therapy.

Nutrition.

Nursing.

Diet Therapy.

Nutritional Requirements.

Feeding Behavior.

Medical Subjects:

Diet Therapy.

Nutrition.

Nutritional Requirements.

Feeding Behavior.

Physical Description:

1 volume in various pagings : illustrations (chiefly color) ; 26 cm + 1 CD-ROM (color ; 4 3/4 in.)

Edition:

Twelfth edition.

Other Title:

Basic nutrition & diet therapy

Williams' basic nutrition and diet therapy

Basic nutrition and diet therapy

Place of Publication:

St. Louis, MO : Elsevier Mosby, [2005]

System Details:

System requirements for accompanying disk: Windows: 486xx/90 Mhz ; Windows 95 and higher (including 98, 2000, NT, ME) ; 32 MB RAM ; 5 MB free hard disk space ; 4X CD-ROM drive ; 640 x 480 monitor with 256 colors or higher. Macintosh: Macintosh or PowerPC Running System 7.1, 8.0, or 9.0 (not compatible with 10.0 or higher) ; 4 MB RAM minimum (8 recommended) ; at least 5 MB free hard disk space ; 2X or faster CD-ROM drive ; 640 x 480 monitor with 256 colors or higher.

Summary:

Accompanying CD-ROM contains ... "Nutritrac Nutrition Analysis ..." -- p. [4] of cover.

Contents:

Part 1 Introduction to Basic Principles of Nutritional Science 1

1 Food, Nutrition, and Health 3

Health Promotion 4

Functions of Nutrients in Food 5

Good Nutrition 6

Nutrient and Food Guides for Health Promotion 8

2 Carbohydrates 15

Nature of Carbohydrates 16

Functions of Carbohydrates 23

Food Sources of Carbohydrates 24

Digestion of Carbohydrates 24

Body Needs for Carbohydrates 26

3 Fats 30

The Nature of Fats 31

Functions of Fat 34

Food Sources of Fat 34

Body Needs for Fat 36

Digestion of Fats 38

Dietary Fat Requirements 39

4 Proteins 42

The Nature of Proteins 43

Functions of Protein 45

Food Sources of Protein 46

Digestion of Proteins 49

Body Needs for Protein 50

5 Digestion, Absorption, and Metabolism 57

Digestion 58

Absorption and Transport 64

6 Energy Balance 74

Human Energy System 75

Recommendations for Dietary Energy Intake 82

7 Vitamins 86

The Dietary Reference Intakes 87

The Nature of Vitamins 87

Section 1 Fat-Soluble Vitamins 89

Vitamin A (Retinol) 89

Vitamin D (Cholecalciferol) 91

Vitamin E (Tocopherol) 93

Vitamin K 95

Section 2 Water-Soluble Vitamins 97

Vitamin C (Ascorbic Acid) 97

Thiamin (Vitamin B[subscript 1]) 100

Riboflavin (Vitamin B[subscript 2]) 104

Niacin (Vitamin B[subscript 3]) 104

Vitamin B[subscript 6] 108

Folate 108

Cobalamin (Vitamin B[subscript 12]) 111

Pantothenic Acid 113

Biotin 113

Choline 115

Section 3 Phytochemicals 118

Function 118

Recommended Intake 118

Food Sources 118

Section 4 Vitamin Supplementation 119

Ongoing Debate 119

Biochemical Individuality 119

Megadoses 120

Supplementation Principles 121

8 Minerals 125

The Nature of Body Minerals 126

Major Minerals 127

Trace Elements 139

Mineral Supplementation 149

9 Water Balance 155

Body Water Functions and Requirements 156

The Human Water Balance System 157

Human Acid-Base Balance System 166

Part 2 Nutrition throughout the Life Cycle 171

10 Nutrition during Pregnancy and Lactation 173

Nutritional Demands of Pregnancy 174

General Concerns 180

Lactation 186

11 Nutrition in Infancy, Childhood, and Adolescence 192

Nutrition for Growth and Development 193

Nutritional Requirements for Growth 196

Age Group Needs 197

12 Nutrition for Adults: The Early, Middle, and Later Years 210

Adulthood: Continuing Human Growth and Development 211

The Aging Process and Nutritional Needs 214

Clinical Needs 217

Community Resources 219

Part 3 Community Nutrition and Health Care 225

13 Community Food Supply and Health 227

Food Technology 228

Food Safety and Health Promotion 231

Food-Borne Disease 234

Food Needs and Costs 242

14 Food Habits and Cultural Patterns 248

Cultural Development of Food Habits 249

Social, Psychological, and Economic Influences on Food Habits 258

Food Misinformation and Fads 259

Changes in American Food Habits 261

15 Weight Management 267

Obesity and Weight Control 268

Sound Weight-Management Program 277

Underweight 282

16 Nutrition and Physical Fitness 291

Physical Activity Recommendations and Benefits 292

Dietary Needs During Exercise 296

Athletic Performance 298

Part 4 Clinical Nutrition 307

17 Nutritional Care 309

The Therapeutic Process 310

Collecting and Analyzing Nutrition Information 311

Planning and Implementing Nutritional Care 315

Evaluation of Nutritional Care 318

18 Gastrointestinal and Accessory Organ Problems 323

The Upper Gastrointestinal Tract 324

The Lower Gastrointestinal Tract 331

Food Allergies and Intolerances 338

Problems of the Gastrointestinal Accessory Organs 339

19 Coronary Heart Disease and Hypertension 349

Coronary Heart Disease 350

Essential Hypertension 356

Education and Prevention 360

20 Diabetes Mellitus 366

The Nature of Diabetes 367

The Metabolic Pattern of Diabetes 371

General Management of Diabetes 376

Diet Therapy for Individuals with Diabetes 377

Diabetes Education Program 384

21 Renal Disease 392

Basic Physiology of the Kidney 393

Disease Process and Dietary Considerations 395

Nephron Disease Problems 396

Renal Failure 398

Kidney Stone Problems 404

22 Surgery and Nutritional Support 411

Nutritional Needs of General Surgery Patients 412

General Dietary Management 416

Special Nutritional Needs After Gastrointestinal Surgery 419

Special Nutritional Needs for Patients with Burns 427

23 Nutritional Support in Cancer and AIDS 432

Section 1 Cancer 433

Process of Cancer Development 433

Nutritional Support for Cancer Treatment 436

Nutrition Therapy in the Cancer Patient 437

Conclusions: Cancer Therapy and Prevention 442

Section 2 Acquired Immunodeficiency Syndrome 444

Process of Aids Development 444

Nutrition Management in the HIV/Aids Patient 446

A Food Composition Table 1

B Cholesterol Content of Food 131

C Dietary Fiber in Selected Plant Foods 133

D Sodium and Potassium Content of Foods, 100 g, Edible Portion 135

E Salt-Free Seasoning Guide 149

F Exchange Lists for Meal Planning 153

G Canada's Food Guide to Healthy Eating 173

H Calculation Aids and Conversion Tables 177

I Infant and Child Growth Charts 179

J Cultural Dietary Patterns and Religious Dietary Practices 197.

Notes:

Rev. ed. of: Basic nutrition & diet therapy / Sue Rodwell Williams. 11th ed.

Includes bibliographical references and index.

Related Work:

Williams, Sue Rodwell. Basic nutrition & diet therapy.

ISBN:

0323026028

OCLC:

55535065