New author, Staci Nix brings this market-leading textbook a fresh perspective and a wider scope. Nix keeps the appealing style and content of earlier editions, but brings in new ideas plus a healthy portion of practical insight gained from years of clinical experience. The book follows a logical organization, presenting basic concepts in Part 1, applying that content to specific demographic groups in Part 2, exploring the more specific roles of community nutrition and health promotion in Part 3, and finally focusing on nutrition as related to selected disease processes in Part 4.
PART 1 Introduction to Basic Principles of Nutritional Science 1 Food, Nutrition, and Health 2 Carbohydrates 3 Fats 4 Proteins 5 Digestion, Absorption, and Metabolism 6 Energy Balance 7 Vitamins 8 Minerals 9 Water Balance Part 2 Nutrition throughout the Life Cycle 10 Nutrition during Pregnancy and Lactation 11 Nutrition in Infancy, Childhood, and Adolescence 12 Nutrition for Adults: the Early, Middle, and Later Years Part 3 Community Nutrition and Health Care 13 Community Food Supply and Health 14 Food Habits and Cultural Patterns 15 Weight Management 16 Nutrition and Physical Fitness Part 4 Clinical Nutrition 17 Nutritional Care 18 Gastrointestinal and Accessory Organ Problems 19 Coronary Heart Disease and Hypertension 20 Diabetes Mellitus 21 Renal Disease 22 Surgery and Nutritional Support 23 Nutritional Support in Cancer and AIDS Appendixes A Food Composition Table B Cholesterol Content of Food C Dietary Fiber in Selected Plant Foods D Sodium and Potassium Content of Foods, 100g, Edible Portion E Salt-Free Seasoning Guide F Exchange Lists for Meal Planning G Canada's Food Guide to Healthy Eating H Calculation Aids and Conversion Tables I Infant and Child Growth Charts, United States, Centers for Disease Control and Prevention J Cultural Dietary Patterns and Religious Dietary Practices Answers to Chapter Challenge Questions Glossary Index
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