Williams' basic nutrition & diet therapy / Staci Nix.

By: Nix, Staci
Contributor(s): Williams, Sue Rodwell. Basic nutrition & diet therapy
Material type: TextTextPublisher: St. Louis, Mo. : Mosby/Elsevier, c2009Edition: 13th editionDescription: xxi, 554 p. : ill. (chiefly col.) ; 26 cm. + 1 CD-ROM (4 3/4 in.)ISBN: 9780323051996 (pbk. : alk. paper); 0323051995 (pbk. : alk. paper)Other title: Williams' basic nutrition and diet therapy | Basic nutrition & diet therapySubject(s): Diet therapy | Nutrition | Nursing | Diet Therapy | Food Habits | Nutritional Physiological Phenomena | Nutritional RequirementsDDC classification: 615.854 Online resources: Table of contents only
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615.854 NIX 1 (Browse shelf) 1 Available MBAL22020134

Contents
PART 1
Introduction to Basic Principles of Nutrition Science, 1
1 Food, Nutrition, and Health, 2
Health Promotion, 2
Functions of Nutrients in Food, 4
Nutritional States, 5
Nutrient and Food Guides for Health Promotion, 6
Critical Thinking Questions, 11
Chapter Challenge Questions, 11
2 Carbohydrates, 13
Nature of Carbohydrates, 13
Functions of Carbohydrates, 22
Food Sources of Carbohydrates, 22
Digestion of Carbohydrates, 24
Recommendations for Dietary Carbohydrates, 26
Critical Thinking Questions, 29
Chapter Challenge Questions, 29
3 Fats, 31
The Nature of Fats, 31
Functions of Fat, 36
Food Sources of Fat, 36
Digestion of Fats, 38
Recommendations for Dietary Fat, 41
Critical Thinking Questions, 43
Chapter Challenge Questions, 44
4 Proteins, 46
The Nature of Proteins, 46
Functions of Protein, 49
Food Sources of Protein, 50
Digestion of Proteins, 54
Recommendations for Dietary Protein, 55
Critical Thinking Questions, 61
Chapter Challenge Questions, 61
5 Digestion, Absorption, and Metabolism, 63
Digestion, 64
Absorption and Transport, 68
Metabolism, 74
Genetic Disease and Food Intolerance, 76
Critical Thinking Questions, 77
Chapter Challenge Questions, 77
6 Energy Balance, 79
Human Energy System, 79
Energy Balance, 80
Recommendations for Dietary Energy Intake, 88
Critical Thinking Questions, 90
Chapter Challenge Questions, 90
7 Vitamins, 92
Dietary Reference Intakes, 92
The Nature of Vitamins, 93
Section 1 Fat-Soluble Vitamins, 95
Vitamin A (Retinol), 95
Vitamin D (Cholecalciferol), 96
Vitamin E (Tocopherol), 98
Vitamin K, 100
Section 2 Water-Soluble Vitamins
Vitamin C (Ascorbic Acid), 102
Thiamin (Vitamin B1), 105
Riboflavin (Vitamin B2), 106
Niacin (Vitamin B3), 107
Vitamin B6, 109
Folate, 110
Cobalamin (Vitamin B12), 112
Pantothenic Acid, 113
Biotin, 114
Choline, 116
Section 3 Phytochemicals, 116
Function, 116
Recommended Intake, 117
Food Sources, 117
Section 4 Vitamin Supplementation, 117
Ongoing Debate, 117
Biochemical Individuality, 118
Megadoses, 119
Supplementation Principles, 119
Functional Foods, 120
Critical Thinking Questions, 121
Chapter Challenge Questions, 121
8 Minerals, 124
Nature of Body Minerals, 124
Major Minerals, 126
Trace Minerals, 136
Mineral Supplementation, 147
Critical Thinking Questions, 148
Chapter Challenge Questions, 149
9 Water Balance, 151
Body Water Functions and Requirements, 151
The Human Water Balance System, 155
Human Acid-Base Balance System, 163
Critical Thinking Questions, 165
Chapter Challenge Questions, 165
Part 2
Nutrition throughout the Life Cycle, 167
10 Nutrition during Pregnancy and Lactation, 168
Nutritional Demands of Pregnancy, 168
General Concerns, 175
Lactation, 181
Critical Thinking Questions, 185
Chapter Challenge Questions, 185
11 Nutrition in Infancy, Childhood, and Adolescence, 188
Nutrition for Growth and Development, 188
Nutritional Requirements for Growth, 189
Age Group Needs, 194
Critical Thinking Questions, 207
Chapter Challenget Questions, 207
12 Nutrition for Adults: the Early, Middle, and Later Years, 209
Adulthood: Continuing Human Growth and Development, 209
The Aging Process and Nutrition Needs, 214
Clinical Needs, 217
Community Resources, 221
Alternative Living Arrangements, 226
Critical Thinking Questions, 227
Chapter Challenge Questions, 228
Part 3
Community Nutrition and Health Care, 231
13 Community Food Supply and Health, 232
Food Safety and Health Promotion, 232
Food Technology, 236
Food-Borne Disease, 241
Food Needs and Costs, 248
Critical Thinking Questions, 251
Chapter Challenge Questions, 252
14 Food Habits and Cultural Patterns, 254
Social, Psychological, and Economic Influences on Food Habits, 254
Cultural Development of Food Habits, 255
Changes in American Food Habits, 264
Critical Thinking Questions, 267
Chapter Challenge Questions, 267
15 Weight Management, 269
Obesity and Weight Control, 269
Sound Weight Management Program, 277
Food Misinformation and Fads, 286
Underweight, 289
Critical Thinking Questions, 295
Chapter Challenge Questions, 295
16 Nutrition and Physical Fitness, 297
Physical Activity Recommendations and Benefits, 297
Dietary Needs During Exercise, 303
Athletic Performance, 308
Critical Thinking Questions, 314
Chapter Challenge Questions, 315
Part 4
Clinical Nutrition, 317
17 Nutrition Care, 318
The Therapeutic Process, 318
Phases of the Care Process, 321
Drug Interactions, 332
Critical Thinking Questions, 335
Chapter Challenge Questions, 336
18 Gastrointestinal and Accessory Organ Problems, 338
The Upper Gastrointestinal Tract, 338
Lower Gastrointestinal Tract,
Food Allergies and Intolerances,
Critical Thinking Questions,
Chapter Challenge Questions,
19 Coronary Heart Disease and Hypertension,
Coronary Heart Disease,
Essential Hypertension,
Education and Prevention,
Critical Thinking Questions,
Chapter Challenge Questions,
20 Diabetes Mellitus,
Nature of Diabetes,
General Management of Diabetes,
Medical Nutrition Therapy for Individuals with Diabetes,
Diabetes Education Program,
Critical Thinking Questions,
Chapter Challenge Questions,
21 Renal Disease
Basic Structure and Function of the Kidney,
Disease Process and Dietary Considerations,
Nephron Diseases,
Kidney Failure,
Kidney Stone Disease,
Critical Thinking Questions,
Chapter Challenge Questions,

22 Surgery and Nutrition Support,
Nutrition Needs of General Surgery Patients,
Special Nutrition Needs after Gastrointestinal Surgery,
Special Nutrition Needs for Patients with Burns,
Critical Thinking Questions,
Chapter Challenge Questions,
23 Nutrition Support in Cancer and AIDS,
Section 1 Cancer,
Process of Cancer Development,
Nutrition Complications of Cancer Treatment,
Medical Nutrition Therapy in the Patient with Cancer,
Cancer Therapy and Prevention,
Section 2 Acquired Immunodeficiency Syndrome,
Process of AIDS Development,
Nutrition Management in the Patient with HIV/AIDS,
Critical Thinking Questions,
Chapter Challenge Questions,
Appendixes
A Cholesterol Content of Food,
B Dietary Fiber in Selected Plant Foods,
C Sodium and Potassium Content of Foods, 100 g, Edible Portion,
D Salt-Free Seasoning Guide,
E Choose Your Foods: Exchange Lists for Diabetes,
F Eating Well with Canada¿s Food Guide,
G Calculation Aids and Conversion Tables,
H Cultural Dietary Patterns and Religious Dietary Practices,
Answers to Chapter Challenge Questions,

Includes bibliographical references and index.

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