Therapeutic nutrition : a guide to patient education / Eileen Behan.

Format:

Book

Author/Creator:

Behan, Eileen.

Language:

English

Subjects (All):

Diet therapy--Study and teaching--Handbooks, manuals, etc.

Diet therapy.

Nutrition--Study and teaching--Handbooks, manuals, etc.

Nutrition.

Patient education--Handbooks, manuals, etc.

Patient education.

Nutrition--Study and teaching.

Diet therapy--Study and teaching.

Diet.

Food.

Patient Education as Topic--methods.

Medical Subjects:

Nutrition.

Diet.

Food.

Patient Education as Topic--methods.

Genre:

Handbooks and manuals.

Physical Description:

xiii, 353 pages : illustrations ; 28 cm

Place of Publication:

Philadelphia : Lippincott Williams & Wilkins, [2006]

Summary:

Guide your patients toward realistic healthy eating, based on their individual needs. This resource will help you offer sound nutritional advice and guide your patients toward optimal diets that are tailored to their individual needs. All the tools needed to help patients make better nutritional choices are provided: 135 patient education handouts offering guidance on appropriate food choices, More than 20 diets recommended for various medical conditions, including high and low potassium, low sodium, low cholesterol, food allergy, low lactose, diabetes, and pre-diabetes, Balanced discussion of the merits of various "food pyramids," with reproducible copies of the Mediterranean, vegetarian, Latin American, Asian, and USDA food pyramids, Recipes for preparing healthful dishes, New Dietary Reference Intakes for vitamins, minerals, and macronutrients, Extensive lists of recommended reference materials, web sites, and cookbooks, Nutrition guidelines for women during pregnancy and lactation, as well as feeding guidelines for infants, toddlers, and children, Comprehensive coverage of weight control, including 18 patient education handouts.

Because growing evidence supports the important role of nutrition and diet in good health, this publication is an essential resource to ensure that your patients get the nutrition information they need.

Contents:

Section 1 Integrating Nutrition Into Your Practice: Patient Education Handouts 1

1-1 Nutrition History Form 8

1-2 Healthy Eating Habits for Infants, Toddlers, and Young Children 10

1-3 Sample Label for Macaroni and Cheese 12

Section 2 Guiding Patients Toward a Healthy Diet: Patient Education Handouts 15

2-1 United States Department of Agriculture (USDA) MyPyramid 19

2-2 The Traditional Healthy Mediterranean Diet Pyramid 20

2-3 The Traditional Healthy Latin American Diet Pyramid 21

2-4 The Traditional Healthy Vegetarian Diet Pyramid 22

2-5 The Traditional Healthy Asian Diet Pyramid 23

2-6 Healthy Weight 24

2-7 Exercise 27

2-8 Whole Grains 30

2-9 Fruits and Vegetables 32

2-10 Fat and Cholesterol 34

2-11 Sugar 37

2-12 Calcium and Iron 40

2-13 Salt 42

2-14 Alcohol 45

2-15 Keep Food Safe to Eat 47

2-16 Baked Meatballs 49

2-17 Southwestern Salad 50

2-18 Stir-fried Pork and Vegetables with Rice 51

2-19 Baked Spicy Fish 52

2-20 Spanish Baked Fish 53

2-21 Tuna Pasta Salad 54

2-22 Baked Chicken Nuggets 55

2-23 Chicken and Vegetables 56

2-24 Oven Crispy Chicken 57

2-25 Turkey-Cabbage Casserole 58

2-26 Turkey Chili 59

2-27 Turkey Stir-fry 60

2-28 Turkey Patties 61

2-29 Chicken Noodle Soup 62

2-30 Baked Beans 63

2-31 Baked Crispy Potatoes 64

2-32 Potato Cakes 65

2-33 Ranch Beans 66

2-34 Shoestring Potatoes 67

2-35 Chickpea Dip 68

2-36 Oatmeal Cookies 69

2-37 Peach-Apple Crisp 70

2-38 Peach Cake 71

2-39 Cooking with Flaxseed 72

2-40 Cooking with Whole Grains 74

Section 3 Supplements and Dietary Reference Intakes: Vitamins, Minerals, and Macronutrients: Patient Education Handouts 77

3-1 Thiamin (Vitamin B[subscript 1]) 92

3-2 Riboflavin (Vitamin B[subscript 2]) 94

3-3 Niacin (Vitamin B[subscript 3]) 96

3-4 Pyridoxine (Vitamin B[subscript 6]) 98

3-5 Vitamin B[subscript 12] 100

3-6 Folic Acid 102

3-7 Vitamin C 104

3-8 Vitamin A 106

3-9 Vitamin D 108

3-10 Vitamin E 109

3-11 Vitamin K 111

3-12 Pantothenic Acid 113

3-13 Calcium 115

3-14 Copper 117

3-15 Iron 119

3-16 Potassium 121

3-17 Iodine 122

3-18 Magnesium 124

3-19 Manganese 126

3-20 Selenium 128

3-21 Phosphorus 130

3-22 Zinc 132

3-23 Protein 134

3-24 Carbohydrate 137

3-25 Fat 139

3-26 Polyunsaturated Fatty Acids: Linoleic Acid (Omega-6) and Linolenic Acid (Omega-3) 141

3-27 Fiber 143

3-28 Additional Nutrients for Which Limited Data Exists on Food Sources or Requirements 145

Section 4 Therapeutic Nutrition: Patient Education Handouts 151

4-1 The DASH Diet 160

4-2 Low Cholesterol, Low Saturated Fat Diet 164

4-3 Ten Steps to Lower Your Cholesterol Level 167

4-4 What Do the Numbers Mean? 169

4-5 Triglycerides: What Are They and What Can I Do About Them? 170

4-6 Diabetes: What I Need To Know About Eating and Diabetes 172

4-7 Warning Signs of Diabetic Low Blood Sugar 175

4-8 Do You Have Prediabetes? 177

4-9 Hypoglycemia for People Who Do Not Have Diabetes 179

4-10 Low-sodium Diet 181

4-11 High-potassium Diet 184

4-12 Low-potassium Diet 187

4-13 High-fiber Diet 190

4-14 Low-fiber Diet 193

4-15 Lowfat Diet 196

4-16 Liquid Diet 199

4-17 Low-purine Diet for Gout 200

4-18 Gluten-free Diet for Celiac Disease 202

4-19 Lactose-restricted Diet 205

4-20 Diet for Heartburn and Gastroesophageal Reflux Disease 208

4-21 Diet and Gas 211

4-22 Diet and Constipation 212

4-23 Diet and Diverticular Disease 215

4-24 High-protein, High-calorie Diet 217

Section 5 Family Nutrition: Patient Education Handouts 221

5-1 Infant Feeding Guide: Tips to Keep First Meals Safe and Healthy 229

5-2 Toddler and Child Feeding Guide 232

5-3 What to Eat While Pregnant 234

5-4 What You Need To Know About Mercury in Fish and Shellfish 237

5-5 What to Eat While Breastfeeding 239

5-6 What I Need To Know About Gestational Diabetes 241

5-7 Infantile Colic 243

5-8 Constipation in Children 245

5-9 Diarrhea in Children 247

5-10 Food Allergy 250

5-11 Emergency Health Care Plan for Food Allergies 253

5-12 Wheat Allergy Diet 255

5-13 Peanut Allergy Diet 257

5-14 Soy Allergy Diet 259

5-15 Cow's Milk Allergy Diet 261

5-16 Egg Allergy Diet 263

5-17 Ten Steps to a Healthy Vegetarian Diet 265

5-18 Iron Deficiency Anemia 268

5-19 Stomachache 271

5-20 Good Snacks for Kids 273

5-21 Ten Ways to Create Healthy Family Food Habits 275

5-22 What You Should Know About Eating Disorders 277

5-23 Recommended Books, Newsletters, and Web Pages 279

Section 6 Weight Control, Obesity Treatment and Prevention: Patient Education Handouts 287

6-1 Body Mass Index 296

6-2 Shopping: What to Look For 298

6-3 Lower-Calorie, Lower-Fat Alternatives 304

6-4 Fat-free Versus Regular: Calorie Comparison 307

6-5 Good Sources of Calcium 308

6-6 Food Preparation: What to Do 310

6-7 Dining Out: How to Choose 312

6-8 Sample Menu: Traditional American Cuisine, Reduced Calorie 319

6-9 Sample Menu: Asian-American Cuisine, Reduced Calorie 321

6-10 Sample Menu: Southern Cuisine, Reduced Calorie 323

6-11 Sample Menu: Mexican-American Cuisine, Reduced Calorie 325

6-12 Sample Menu: Lacto-Ovo Vegetarian Cuisine, Reduced Calorie 327

6-13 Examples of Moderate Amounts of Activity 329

6-14 Duration of Various Activities for an Average 154-Pound Adult to Expend 150 Calories 330

6-15 10,000 Steps 331

6-16 How Can I Help My Overweight Child? 332

6-17 Glycemic Index: What Is It? 333

Section 7 Calories, Fast Food, and Caffeine: Patient Education Handouts 335

Calorie Content of Selected Foods 335

Calorie Content of Selected Fast Food Items 345

Caffeine 346.

Notes:

Includes bibliographical references and index.

ISBN:

1582553807

OCLC:

60543323