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Nutrition for nursing / editor, Jeanne Wissmann ; associate editors, Jamie Easum, Kristen M. Lawler, Derek Prater

Contributor(s): Publication details: [Overland Park, KS] : Assessment Technology Institute, c2008Description: v, 1990 p. ; 22 cmISBN:
  • 1933107650
  • 9781933107653
Subject(s): LOC classification:
  • QU 18.2 P719n 2008
Contents:
Content Unit 1. Principles of nutrition 1. Nutritional assessment 2. Sources of nutrition: carbohydrates & fiber, protein, lipids, vitamins, minerals & electrolytes, and water 3. Factors affecting metabolism 4. Health promotion: guidelines for healthy eating 5. Cultural awareness: food and nutrition 6. Food safety and food-medication interactions Unit 2. Nutrition across the lifespan 7. Nutrition in pregnancy and lactation 8. Nutrition for infants 9. Nutrition for children 10. Nutrition for adolescents 11. Nutrition for adults and older adults Unit 3. Clinical nutrition and therapeutic diets 12. Hospital diets 13. Enteral nutrition 14. Parenteral nutrition 15. Nutrition for clients with gastrointestinal disorders 16. Nutrition for clients with cardiovascular disorders 17. Nutrition for clients with diabetes mellitus 18. Nutrition for clients with renal disorders 19. Nutrition for clients with cancer or HIV/AIDS 20. Nutrition for clients with anemia.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book Open Access Book Open Access Health Sciences Library QU 18.2 P719n 2008 (Browse shelf(Opens below)) 1 Available MBAL22020153
Book Open Access Book Open Access Health Sciences Library QU 18.2 P719n 2008 (Browse shelf(Opens below)) 2 Available MBAL22020154
Book Open Access Book Open Access Health Sciences Library QU 18.2 P719n 2008 (Browse shelf(Opens below)) 3 Available MBAL22020155
Book Open Access Book Open Access Health Sciences Library QU 18.2 P719n 2008 (Browse shelf(Opens below)) 4 Available MBAL22020156
Book Open Access Book Open Access Health Sciences Library QU 18.2 P719n 2008 (Browse shelf(Opens below)) 5 Available MBAL22020157

Content
Unit 1. Principles of nutrition
1. Nutritional assessment
2. Sources of nutrition: carbohydrates & fiber, protein, lipids, vitamins, minerals & electrolytes, and water
3. Factors affecting metabolism
4. Health promotion: guidelines for healthy eating
5. Cultural awareness: food and nutrition
6. Food safety and food-medication interactions
Unit 2. Nutrition across the lifespan
7. Nutrition in pregnancy and lactation

8. Nutrition for infants

9. Nutrition for children

10. Nutrition for adolescents

11. Nutrition for adults and older adults
Unit 3. Clinical nutrition and therapeutic diets

12. Hospital diets

13. Enteral nutrition

14. Parenteral nutrition

15. Nutrition for clients with gastrointestinal disorders

16. Nutrition for clients with cardiovascular disorders

17. Nutrition for clients with diabetes mellitus

18. Nutrition for clients with renal disorders

19. Nutrition for clients with cancer or HIV/AIDS

20. Nutrition for clients with anemia.

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