Nutrition for nursing /  
editor, Jeanne Wissmann ; associate editors, Jamie Easum, Kristen M. Lawler, Derek Prater 
 - [Overland Park, KS] :  Assessment Technology Institute,  c2008 
 - v, 1990 p. ;  22 cm  
<br/><br/>Content<br/>Unit 1. Principles of nutrition<br/>1.	Nutritional assessment <br/>2.	Sources of nutrition: carbohydrates & fiber, protein, lipids, vitamins, minerals & electrolytes, and water <br/>3.	Factors affecting metabolism <br/>4.	Health promotion: guidelines for healthy eating <br/>5.	Cultural awareness: food and nutrition <br/>6.	Food safety and food-medication interactions <br/>Unit 2. Nutrition across the lifespan <br/>7.	Nutrition in pregnancy and lactation <br/><br/>8.	Nutrition for infants <br/><br/>9.	Nutrition for children <br/><br/>10.	Nutrition for adolescents <br/><br/>11.	Nutrition for adults and older adults <br/>Unit 3. Clinical nutrition and therapeutic diets <br/><br/>12.	Hospital diets <br/><br/>13.	Enteral nutrition <br/><br/>14.	Parenteral nutrition <br/><br/>15.	Nutrition for clients with gastrointestinal disorders <br/><br/>16.	Nutrition for clients with cardiovascular disorders <br/><br/>17.	Nutrition for clients with diabetes mellitus <br/><br/>18.	Nutrition for clients with renal disorders <br/><br/>19.	Nutrition for clients with cancer or HIV/AIDS <br/><br/>20.	Nutrition for clients with anemia.<br/> 
<br/><br/><label>ISBN: </label>1933107650 9781933107653 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Nutrition<br/>Nursing
<br/><br/><label>LC Class. No.: </label>QU 18.2 P719n 2008