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Williams' Essentials of Nutrition and Diet Therapy

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Descripción

Master the essentials of nutrition science and patient care with this concise text! Williams’ Essentials of Nutrition and Diet Therapy, 13th Edition helps you understand and apply nutrition concepts in the treatment of disease, disease prevention, and life enhancement. The text is broken out into three parts: the basics of nutrients and the body, the life cycle and community nutrition, and clinical nutrition. Case studies help you determine nutritional interventions in treating both acute and chronic conditions. Written by nutrition specialists Joyce Gilbert and Eleanor D. Schlenker, this book includes the latest advances in research and evidence-based practice.

  • Strong community focus
    •  includes robust coverage of health promotion, cultural competence, patient safety, lifespan, and public health issues.
  • Person-centered approach helps you develop practical solutions to individual problems, based on the authors’ personal research and clinical experience.
  • MyPlate for Older Adults is included, as developed by nutrition scientists at Tufts University and the AARP Foundation, along with the Nestlé Mini Nutritional Assessment Scale.
  • Health Promotion sections help you with nutrition education, stressing healthy lifestyle choices and prevention as the best medicine.
  • Case studies provide opportunities for problem solving, allowing you to apply concepts to practical situations in nutrition care.
  • Evidence-Based Practice boxes emphasize critical thinking and summarize current research findings.
  • Focus on Culture boxes highlight cultural competence and the nutritional deficiencies, health problems, and appropriate interventions relating to different cultural, ethnic, racial, and age groups.
  • Focus on Food Safety boxes alert you to food safety issues related to a particular nutrient, population group, or medical condition.
  • Complementary and Alternative Medicine boxes offer uses, contraindications, and advantages/disadvantages of common types of herbs and supplements, and potential interactions with prescription or over-the-counter medications.
  • Chapter summaries and review questions reinforce your understanding of key concepts and their application.
  • Key terms are identified in the text and defined on the page to help reinforce critical concepts.

1. PART 1: Introduction to Human Nutrition - p. P1 2. 1. Nutrition and Health - p. 1 3. 2. Digestion, Absorption, and Metabolism - p. 19 4. 3. Carbohydrates - p. 37 5. 4. Lipids - p. 52 6. 5. Proteins - p. 65 7. 6. Vitamins - p. 81 8. 7. Minerals and Water - p. 108 9. 8. Energy Balance - p. 139 10. PART 2: Community Nutrition and the Life Cycle - p. P2 11. 9. Food Selection and Food Safety - p. 159 12. 10. Community Nutrition: Promoting Healthy Eating - p. 180 13. 11. Nutrition During Pregnancy and Lactation - p. 196 14. 12. Nutrition for Normal Growth and Development - p. 218 15. 13. Nutrition for Aging Adults - p. 243 16. 14. Nutrition and Physical Fitness - p. 261 17. PART 3: Introduction to Clinical Nutrition - p. P3 18. 15. Nutrition Assessment and Nutrition Therapy in Patient Care - p. P3 19. 16. Metabolic Stress - p. 291 20. 17. Drug–Nutrient Interactions - p. 311 21. 18. Nutrition Support: Enteral and Parenteral Nutrition - p. 327 22. 19. Gastrointestinal Diseases - p. 350 23. 20. Diseases of the Heart, Blood Vessels, and Lungs - p. 378 24. 21. Diabetes Mellitus - p. 398 25. 22. Renal Disease - p. 417 26. 23. Acquired Immunodeficiency Syndrome - p. 437 27. 24. Cancer - p. 455 28. Appendix A. Body Mass Index (Second of Two Body Mass Index Tables) - p. 468 29. Appendix B. Food Sources of Oxalates - p. 469 30. Appendix c. Calculation Aids and Conversion Tables - p. 470 31. Appendix D. Federal Food Assistance Programs - p. 471 32. Index - p. 475

Descripcion
Descripción

Master the essentials of nutrition science and patient care with this concise text! Williams’ Essentials of Nutrition and Diet Therapy, 13th Edition helps you understand and apply nutrition concepts in the treatment of disease, disease prevention, and life enhancement. The text is broken out into three parts: the basics of nutrients and the body, the life cycle and community nutrition, and clinical nutrition. Case studies help you determine nutritional interventions in treating both acute and chronic conditions. Written by nutrition specialists Joyce Gilbert and Eleanor D. Schlenker, this book includes the latest advances in research and evidence-based practice.

  • Strong community focus
    •  includes robust coverage of health promotion, cultural competence, patient safety, lifespan, and public health issues.
  • Person-centered approach helps you develop practical solutions to individual problems, based on the authors’ personal research and clinical experience.
  • MyPlate for Older Adults is included, as developed by nutrition scientists at Tufts University and the AARP Foundation, along with the Nestlé Mini Nutritional Assessment Scale.
  • Health Promotion sections help you with nutrition education, stressing healthy lifestyle choices and prevention as the best medicine.
  • Case studies provide opportunities for problem solving, allowing you to apply concepts to practical situations in nutrition care.
  • Evidence-Based Practice boxes emphasize critical thinking and summarize current research findings.
  • Focus on Culture boxes highlight cultural competence and the nutritional deficiencies, health problems, and appropriate interventions relating to different cultural, ethnic, racial, and age groups.
  • Focus on Food Safety boxes alert you to food safety issues related to a particular nutrient, population group, or medical condition.
  • Complementary and Alternative Medicine boxes offer uses, contraindications, and advantages/disadvantages of common types of herbs and supplements, and potential interactions with prescription or over-the-counter medications.
  • Chapter summaries and review questions reinforce your understanding of key concepts and their application.
  • Key terms are identified in the text and defined on the page to help reinforce critical concepts.

1. PART 1: Introduction to Human Nutrition - p. P1 2. 1. Nutrition and Health - p. 1 3. 2. Digestion, Absorption, and Metabolism - p. 19 4. 3. Carbohydrates - p. 37 5. 4. Lipids - p. 52 6. 5. Proteins - p. 65 7. 6. Vitamins - p. 81 8. 7. Minerals and Water - p. 108 9. 8. Energy Balance - p. 139 10. PART 2: Community Nutrition and the Life Cycle - p. P2 11. 9. Food Selection and Food Safety - p. 159 12. 10. Community Nutrition: Promoting Healthy Eating - p. 180 13. 11. Nutrition During Pregnancy and Lactation - p. 196 14. 12. Nutrition for Normal Growth and Development - p. 218 15. 13. Nutrition for Aging Adults - p. 243 16. 14. Nutrition and Physical Fitness - p. 261 17. PART 3: Introduction to Clinical Nutrition - p. P3 18. 15. Nutrition Assessment and Nutrition Therapy in Patient Care - p. P3 19. 16. Metabolic Stress - p. 291 20. 17. Drug–Nutrient Interactions - p. 311 21. 18. Nutrition Support: Enteral and Parenteral Nutrition - p. 327 22. 19. Gastrointestinal Diseases - p. 350 23. 20. Diseases of the Heart, Blood Vessels, and Lungs - p. 378 24. 21. Diabetes Mellitus - p. 398 25. 22. Renal Disease - p. 417 26. 23. Acquired Immunodeficiency Syndrome - p. 437 27. 24. Cancer - p. 455 28. Appendix A. Body Mass Index (Second of Two Body Mass Index Tables) - p. 468 29. Appendix B. Food Sources of Oxalates - p. 469 30. Appendix c. Calculation Aids and Conversion Tables - p. 470 31. Appendix D. Federal Food Assistance Programs - p. 471 32. Index - p. 475

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Ficha Técnica