TY - BOOK AU - Nix,Staci AU - Williams,Sue Rodwell TI - Williams' basic nutrition & diet therapy SN - 9780323051996 (pbk. : alk. paper) PY - 2009/// CY - St. Louis, Mo. PB - Mosby/Elsevier KW - Diet therapy KW - Nutrition KW - Nursing KW - Diet Therapy KW - Food Habits KW - Nutritional Physiological Phenomena KW - Nutritional Requirements N1 - Includes bibliographical references and index; 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, UR - http://www.loc.gov/catdir/toc/ecip0820/2008024971.html ER -