Understanding Normal and Clinical Nutrition / Edition 11
by Sharon Rady Rolfes, Kathryn Pinna EBOOK PDF Instant Download
Table of Contents
1. An Overview of Nutrition. Highlight 1, Nutrition Information and Misinformation. 2. Planning a Healthy Diet. Highlight 2, Vegetarian Diets. 3. Digestion, Absorption, and Transport. Highlight 3, Common Digestive Problems. 4. The Carbohydrates: Sugar, Starches, and Fibers. Highlight 4, Carbs, kCalories, and Controversies. 5. The Lipids: Triglycerides, Phospholipids, and Sterols. Highlight 5, High-Fat Foods—Friend or Foe? 6. Protein: Amino Acids. Highlight 6. Nutritional Genomics. 7. Energy Metabolism. Highlight 7, Alcohol in the Body. 8. Energy Balance and Body Composition. Highlight 8, Eating Disorders. 9. Weight Management: Overweight, Obesity, and Underweight. Highlight 9, The Latest and Greatest Weight-Loss Diet—Again. 10. The Water-Soluble Vitamins: B Vitamins and Vitamin C. Highlight 10, Vitamin and Mineral Supplements. 11. The Fat-Soluble Vitamins: A, D, E, AND K. Highlight 11, Antioxidant Nutrients in Disease Prevention. 12. Water and the Major Minerals. Highlight 12, Osteoporosis and Calcium. 13. The Trace Minerals. Highlight 13, Phytochemicals and Functional Foods. 14. Life Cycle Nutrition: Pregnancy and Lactation. Highlight 14, Fetal Alcohol Syndrome. 15. Life Cycle Nutrition: Infancy, Childhood, and Adolescence. Highlight 15, Childhood Obesity and the Early Development of Chronic Diseases. 16. Life Cycle Nutrition: Adulthood and the Later Years. Highlight 16, Hunger and Community Nutrition. 17. Nutrition Care and Assessment. Highlight 17, Nutrition and Immunity. 18. Nutrition Intervention. Highlight 18, Food Allergies. 19. Medications, Diet-Drug Interactions, and Herbal Products. Highlight 19, Complementary and Alternative Medicine. 20. Enteral Nutrition Support. Highlight 20, Inborn Errors of Metabolism. 21. Parenteral Nutrition Support. Highlight 21, Ethical Issues in Nutrition Care. 22. Metabolic and Respiratory Stress. Highlight 22, Multiple Organ Dysfunction Syndrome. 23. Upper Gastrointestinal Disorders. Highlight 23, Oral Health and Chronic Illness. 24. Lower Gastrointestinal Disorders. Highlight 24, Probiotics and Intestinal Health. 25. Liver Disease and Gallstones. Highlight 25, Anemia in Illness. 26. Diabetes Mellitus. Highlight 26, The Metabolic Syndrome. 27. Cardiovascular Diseases. Highlight 27, Coping with Feeding Disabilities. 28. Kidney Diseases. Highlight 28, Dialysis. 29. Cancer and HIV Infection. Highlight 29, Foodborne Illness. 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: Table of Food Composition. Appendix I: WHO: Nutrition Recommendations. Appendix J: Healthy People 2020. Appendix K: Aids to Calculation. Appendix L: Enteral Formulas. Glossary. Index.