Understanding Normal and Clinical Nutrition
Námskeið
- HJÚK0303 Hjúkrunarfræði III.
Ensk lýsing:
UNDERSTANDING NORMAL AND CLINICAL NUTRITION, 11e, explores the latest approaches to nutrition and nutritional therapy, along with their practical applications. Starting with normal nutrition, chapters introduce nutrients and their physiological impacts, as well as recommended guidelines for good health and preventing disease. Later chapters explore clinical nutrition, including pathophysiology and dietary changes for treating a variety of medical conditions.
Known for its easily digestible narrative, UNDERSTANDING NORMAL AND CLINICAL NUTRITION, 11e, also presents features that help you use nutrition concepts from the chapters to improve your own health or prepare for a clinical career. In-book features add to your skills and understanding with step-by-step “How To” discussions, case studies, end-of-chapter questions, and “Highlight” sections that depict the world of nutrition through a provocative lens.
Lýsing:
This updated 12th Edition of UNDERSTANDING NORMAL AND CLINICAL NUTRITION presents the fundamentals of nutrition and nutrition therapy along with their practical applications to daily life and clinical settings. Starting with normal nutrition, the authors introduce nutrients and their physiological impacts, as well as nutritional guidelines for good health and disease prevention. Coverage of clinical nutrition includes the latest information on pathophysiology and dietary changes for treating a variety of medical conditions, from obesity and pregnancy to cardiovascular diseases, diabetes, and HIV.
Annað
- Höfundar: Sharon Rady Rolfes, Kathryn Pinna, Ellie Whitney
- Útgáfa:12
- Útgáfudagur: 2020-01-01
- Engar takmarkanir á útprentun
- Engar takmarkanir afritun
- Format:Page Fidelity
- ISBN 13: 9780357368244
- Print ISBN: 9780357368251
- ISBN 10: 035736824X
Efnisyfirlit
- About the Authors
- Brief Contents
- Table of Contents
- Preface
- Acknowledgments
- Reviewers of Understanding Normal & Clinical Nutrition
- Chapter 1: An Overview of Nutrition
- 1.1 Food Choices
- 1.2 The Nutrients
- 1.3 The Science of Nutrition
- 1.4 Dietary Reference Intakes
- 1.5 Nutrition Assessment
- 1.6 Diet and Health
- Highlight 1: Nutrition Information and Misinformation
- Chapter 2: Planning a Healthy Diet
- 2.1 Principles and Guidelines
- 2.2 Diet-Planning Guides
- 2.3 Food Labels
- Highlight 2: Vegetarian Diets
- Chapter 3: Digestion, Absorption, and Transport
- 3.1 Digestion
- 3.2 Absorption
- 3.3 The Circulatory Systems
- 3.4 The Health and Regulation of the GI Tract
- Highlight 3: Common Digestive Problems
- Chapter 4: The Carbohydrates: Sugars, Starches, and Fibers
- 4.1 The Chemist's View of Carbohydrates
- 4.2 Digestion and Absorption of Carbohydrates
- 4.3 Glucose in the Body
- 4.4 Health Effects and Recommended Intakes of Sugars
- 4.5 Health Effects and Recommended Intakes of Starch and Fibers
- Highlight 4: Carbs, kCalories, and Controversies
- Chapter 5: The Lipids: Triglycerides, Phospholipids, and Sterols
- 5.1 The Chemist's View of Fatty Acids and Triglycerides
- 5.2 The Chemist's View of Phospholipids and Sterols
- 5.3 Digestion, Absorption, and Transport of Lipids
- 5.4 Lipids in the Body
- 5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol
- 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
- Highlight 5: High-Fat Foods - Friend or Foe?
- Chapter 6: Protein: Amino Acids
- 6.1 The Chemist's View of Proteins
- 6.2 Digestion and Absorption of Proteins
- 6.3 Proteins in the Body
- 6.4 Protein in Foods
- 6.5 Health Effects and Recommended Intakes of Protein
- Highlight 6: Nutritional Genomics
- Chapter 7: Energy Metabolism
- 7.1 Chemical Reactions in the Body
- 7.2 Breaking Down Nutrients for Energy
- 7.3 Feasting and Fasting
- Highlight 7: Alcohol in the Body
- Chapter 8: Energy Balance and Body Composition
- 8.1 Energy Balance
- 8.2 Energy In: The kCalories Foods Provide
- 8.3 Energy Out: The kCalories the Body Expends
- 8.4 Body Weight and Body Composition
- 8.5 Health Risks Associated with Body Weight and Body Fat
- Highlight 8: Eating Disorders
- Chapter 9: Weight Management: Overweight, Obesity, and Underweight
- 9.1 Overweight and Obesity
- 9.2 Causes of Overweight and Obesity
- 9.3 Problems of Overweight and Obesity
- 9.4 Aggressive Treatments for Obesity
- 9.5 Weight-Loss Strategies
- 9.6 Underweight
- Highlight 9: The Latest and Greatest Weight-Loss Diet - Again
- Chapter 10: The Water-Soluble Vitamins: B Vitamins and Vitamin C
- 10.1 The Vitamins - An Overview
- 10.2 The B Vitamins
- 10.3 Vitamin C
- Highlight 10: Vitamin and Mineral Supplements
- Chapter 11: The Fat-Soluble Vitamins: A, D, E, and K
- 11.1 Vitamin A and Beta-Carotene
- 11.2 Vitamin D
- 11.3 Vitamin E
- 11.4 Vitamin K
- Highlight 11: Antioxidant Nutrients in Disease Prevention
- Chapter 12: Water and the Major Minerals
- 12.1 Water and the Body Fluids
- 12.2 The Minerals - An Overview
- 12.3 The Major Minerals
- Highlight 12: Osteoporosis and Calcium
- Chapter 13: The Trace Minerals
- 13.1 The Trace Minerals - An Overview
- 13.2 The Trace Minerals
- 13.3 Contaminant Minerals
- Highlight 13: Phytochemicals and Functional Foods
- Chapter 14: Life Cycle Nutrition: Pregnancy and Lactation
- 14.1 Nutrition prior to Pregnancy
- 14.2 Growth and Development during Pregnancy
- 14.3 Maternal Weight
- 14.4 Nutrition during Pregnancy
- 14.5 High-Risk Pregnancies
- 14.6 Nutrition during Lactation
- Highlight 14: Fetal Alcohol Syndrome
- Chapter 15: Life Cycle Nutrition: Infancy, Childhood, and Adolescence
- 15.1 Nutrition during Infancy
- 15.2 Nutrition during Childhood
- 15.3 Nutrition during Adolescence
- Highlight 15: Childhood Obesity and the Early Development of Chronic Diseases
- Chapter 16: Life Cycle Nutrition: Adulthood and the Later Years
- 16.1 Nutrition and Longevity
- 16.2 The Aging Process
- 16.3 Energy and Nutrient Needs of Older Adults
- 16.4 Nutrition-Related Concerns of Older Adults
- 16.5 Food Choices and Eating Habits of Older Adults
- Highlight 16: Hunger and Community Nutrition
- Chapter 17: Nutrition Care and Assessment
- 17.1 Nutrition in Health Care
- 17.2 Nutrition Assessment
- Highlight 17: Nutrition and Immunity
- Chapter 18: Nutrition Intervention
- 18.1 Implementing Nutrition Care
- 18.2 Energy Intakes in Hospital Patients
- 18.3 Dietary Modifications
- 18.4 Foodservice
- Highlight 18: Food Allergies
- Chapter 19: Medications, Diet-Drug Interactions, and Herbal Products
- 19.1 Medications in Disease Treatment
- 19.2 Diet-Drug Interactions
- 19.3 Herbal Products
- Highlight 19: Complementary and Alternative Medicine
- Chapter 20: Enteral Nutrition Support
- 20.1 Oral Supplements
- 20.2 Tube Feedings in Medical Care
- 20.3 Enteral Formulas
- 20.4 Administration of Tube Feedings
- Highlight 20: Inborn Errors of Metabolism
- Chapter 21: Parenteral Nutrition Support
- 21.1 Indications for Parenteral Nutrition
- 21.2 Parenteral Solutions
- 21.3 Administering Parenteral Nutrition
- 21.4 Nutrition Support at Home
- Highlight 21: Ethical Issues in Nutrition Care
- Chapter 22: Metabolic and Respiratory Stress
- 22.1 The Body's Responses to Stress and Injury
- 22.2 Nutrition Treatment of Acute Stress
- 22.3 Respiratory Stress
- Highlight 22: Multiple Organ Dysfunction Syndrome
- Chapter 23: Upper Gastrointestinal Disorders
- 23.1 Conditions Affecting the Esophagus
- 23.2 Conditions Affecting the Stomach
- 23.3 Gastric Surgery
- Highlight 23: Oral Health and Chronic Illness
- Chapter 24: Lower Gastrointestinal Disorders
- 24.1 Common Intestinal Problems
- 24.2 Malabsorption
- 24.3 Conditions Affecting the Pancreas
- 24.4 Conditions Affecting the Small Intestine
- 24.5 Conditions Affecting the Large Intestine
- Highlight 24: Probiotics and Intestinal Health
- Chapter 25: Liver Disease and Gallstones
- 25.1 Fatty Liver and Hepatitis
- 25.2 Cirrhosis
- 25.3 Liver Transplantation
- 25.4 Gallstone Disease
- Highlight 25: Anemia in Illness
- Chapter 26: Diabetes Mellitus
- 26.1 Overview of Diabetes Mellitus
- 26.2 Treatment of Diabetes Mellitus
- 26.3 Diabetes Management in Pregnancy
- Highlight 26: The Metabolic Syndrome
- Chapter 27: Cardiovascular Diseases
- 27.1 Atherosclerosis
- 27.2 Coronary Heart Disease (CHD)
- 27.3 Stroke
- 27.4 Hypertension
- 27.5 Heart Failure
- Highlight 27: Coping with Feeding Disabilities
- Chapter 28: Kidney Diseases
- 28.1 Functions of the Kidneys
- 28.2 The Nephrotic Syndrome
- 28.3 Acute Kidney Injury
- 28.4 Chronic Kidney Disease
- 28.5 Kidney Stones
- Highlight 28: Dialysis
- Chapter 29: Cancer and HIV Infection
- 29.1 Cancer
- 29.2 HIV Infection
- Highlight 29: Foodborne Illness
- Appendixes
- Appendix A: Cells, Hormones, and Nerves
- Appendix B: Basic Chemistry Concepts
- Appendix C: Biochemical Structures and Pathways
- Appendix D: Measures of Protein Quality
- Appendix E: Nutrition Assessment: Supplemental Information
- Appendix F: Estimated Energy Needs
- Appendix G: Choose Your Foods: Food Lists for Diabetes and Weight Management
- Appendix H: Aids to Calculation
- Appendix I: WHO Nutrition Recommendations
- Appendix J: Healthy People 2020
- Appendix K: Enteral Formulas
- Glossary
- Index
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- Gerð : 208
- Höfundur : 6027
- Útgáfuár : 2017
- Leyfi : 379