Robinson's basic nutrition and diet therapy
Author(s)
Bibliographic Information
Robinson's basic nutrition and diet therapy
Merrill, c1997
8th ed
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Basic nutrition and diet therapy
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Note
Previously published: Robinson, Corinne H. Basic nutrition and diet therapy. c1993
Includes bibliographical references and index
Description and Table of Contents
Description
Appropriate for courses in nutrition and diet therapy for students preparing for health care careers - nursing, dietetic technology, dental hygiene, food service management, sports, fitness, health education, and other health-related fields.
A thorough updating of this classic text continues a tradition of offering solid background in the basics of normal nutrition, principles, and applications of food/nutrition science, and the role of foods in the prevention and treatment of illness. This highly successful, clearly-written text explains practical applications of principles of nutrition and food sciences to normal and therapeutic situations and provides the tools necessary for implementing nutritional strategies. Nutrition-related case studies appear throughout the text, to help bring dietary and nutritional concepts to life.
Table of Contents
- I. FOOD AND NUTRITION FOUNDATIONS IN HEALTH AND DISEASE. 1. Food, Nutrition, and Health. 2. Food Choices. 3. Nutritional Assessment and Dietary Counseling. 4. Transformation of Food and Fluid for Body Needs. 5. Carbohydrates. 6. Lipids. 7. Proteins. 8. Energy Metabolism
- Physical Fitness. 9. Nutrition and Weight Management. 10. Vitamins. 11. Minerals. II. FOOD AND NUTRITION APPLICATIONS THROUGHOUT LIFE. 12. Nutrition During Pregnancy and Lactation. 13. Nutrition for Infants, Children, and Teenagers. 14. Nutrition for Young and Middle-Aged Adults. 15. Nutrition for Older Adults. III. FOOD AND NUTRITION THERAPIES. 16. Nutritional Care in the Clinical Setting. 17. Enteral and Parenteral Nutrition. 18. Food, Nutrient, and Medication Interactions. 19. Nutrition in Immunity and Allergic Reactions. 20. Nutrition in Stress, Infections, and Fevers. 21. Nutritional Considerations in Burns, Surgery, and Lung Disease. 22. Nutrition in Diseases of the Gastrointestinal Tract. 23. Nutrition in Diseases of the Liver, Gallbladder, and Pancreas. 24. Nutrition in Cardiovascular Diseases. 25. Nutrition in Cancer. 26. Nutrition in Diabetes Mellitus. 27. Nutrition in Endocrine and Metabolic Disorders. 28. Nutrition in Diseases of the Kidney. 29. Nutrition in Human Immunodeficiency Virus (HIV) Infection and Acquired Immunodeficiency Syndrome (AIDS). Appendices. Glossary. Index.
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