Nutrition for Health and Health Care (MindTap Course List) 7th Edition, (Ebook PDF)

Nutrition for Health and Health Care (MindTap Course List) 7th Edition, (Ebook PDF) – Digital Instant Dowload.

Product details:

• ISBN-10 ‏ : ‎ 0357022467
• ISBN-13 ‏ : ‎ 978-0357022467
• Author: Kathryn Pinna (Author), Linda DeBruyne (Author)

How does nutrition factor into nursing and health care careers? Find out with NUTRITION FOR HEALTH AND HEALTH CARE, 7th Edition! Packed with the latest clinical know-how, this resource enables you to leverage the power of diet therapy to make a real impact on patient lives. You uncover the science behind macro-nutrients, vitamins, minerals and metabolism, along with the many ways nutrition affects drugs, diseases and the human life cycle. And to support your success, the interactive MindTap platform features nutrition and diet therapy case studies, N.C.L.E.X.-style practice problems, the Diet & Wellness Plus app for setting and tracking nutritional goals–even an ebook that can read aloud to you!

Table contents:

Chapter 1: Overview of Nutrition and Health

1.1 Food Choices

1.2 The Nutrients

1.3 Nutrient Recommendations

1.4 National Nutrition Surveys

1.5 Dietary Guidelines, Fitness Guidelines, and Food Guides

1.6 Food Labels

1.7 Nutrition in Practice: Finding the Truth about Nutrition

Chapter 2: Digestion and Absorption

2.1 Anatomy of the Digestive Tract

2.2 The Process of Digestion

2.3 The Absorptive System

2.4 Transport of Nutrients

2.5 The Health and Regulation of the GI Tract

2.6 Nutrition in Practice: Food Safety

Chapter 3: Carbohydrates

3.1 The Chemist’s View of Carbohydrates

3.2 Digestion and Absorption of Carbohydrates

3.3 Regulation of Blood Glucose

3.4 Health Effects of Sugars and Alternative Sweeteners

3.5 Health Effects of Starch and Dietary Fibers

3.6 Nutrition in Practice: The Glycemic Index in Nutrition Practice

Chapter 4: Lipids

4.1 Roles of Body Fat

4.2 The Chemist’s View of Lipids

4.3 Digestion and Absorption of Lipids

4.4 Health Effects and Recommended Intakes of Fats

4.5 Fats in Foods

4.6 Nutrition in Practice: Figuring Out Fats

Chapter 5: Protein

5.1 The Chemist’s View of Proteins

5.2 Protein Digestion and Absorption

5.3 Protein Turnover and Nitrogen Balance

5.4 Roles of Body Proteins

5.5 Protein and Health

5.6 Protein in Foods

5.7 Nutrition in Practice: Vegetarian Diets

Chapter 6: Energy Balance and Body Composition

6.1 Energy Imbalance

6.2 Energy Balance

6.3 Body Weight and Body Composition

6.4 Health Risks of Underweight and Obesity

6.5 Nutrition in Practice: Eating Disorders

Chapter 7: Weight Management

7.1 Causes of Obesity

7.2 Obesity Treatment: Who Should Lose?

7.3 Inappropriate Obesity Treatments

7.4 Aggressive Treatments of Obesity

7.5 Reasonable Strategies for Weight Loss

7.6 Strategies for Weight Gain

7.7 Nutrition in Practice: Fad Diets

Chapter 8: The Vitamins

8.1 The Vitamins – An Overview

8.2 The Fat-Soluble Vitamins

8.3 The Water-Soluble Vitamins

8.4 Nutrition in Practice: Phytochemicals and Functional Foods

Chapter 9: Water and the Minerals

9.1 Water and Body Fluids

9.2 The Major Minerals

9.3 The Trace Minerals

9.4 Nutrition in Practice: Vitamin and Mineral Supplements

Chapter 10: Nutrition through the Life Span: Pregnancy and Lactation

10.1 Pregnancy: The Impact of Nutrition on the Future

10.2 Breastfeeding

10.3 Nutrition in Practice: Encouraging Successful Breastfeeding

Chapter 11: Nutrition through the Life Span: Infancy, Childhood, and Adolescence

11.1 Nutrition of the Infant

11.2 Nutrition during Childhood

11.3 Nutrition during Adolescence

11.4 Nutrition in Practice: Childhood Obesity and the Early Development of Chronic Diseases

Chapter 12: Nutrition through the Life Span: Later Adulthood

12.1 Nutrition and Longevity

12.2 Nutrition-Related Concerns during Late Adulthood

12.3 Energy and Nutrient Needs during Late Adulthood

12.4 Food Choices and Eating Habits of Older Adults

12.5 Nutrition in Practice: Hunger and Community Nutrition

Chapter 13: Nutrition Care and Assessment

13.1 Nutrition in Health Care

13.2 Nutrition Assessment

13.3 Nutrition in Practice: Nutritional Genomics

Chapter 14: Nutrition Intervention and Diet-Drug Interactions

14.1 Implementing Nutrition Care

14.2 Dietary Modifications

14.3 Foodservice

14.4 Diet-Drug Interactions

14.5 Nutrition in Practice: Complementary and Alternative Therapies

Chapter 15: Enteral and Parenteral Nutrition Support

15.1 Enteral Nutrition

15.2 Parenteral Nutrition

15.3 Nutrition Support at Home

15.4 Nutrition in Practice: Inborn Errors of Metabolism

Chapter 16: Nutrition in Metabolic and Respiratory Stress

16.1 The Body’s Responses to Stress and Injury

16.2 Nutrition Treatment of Acute Stress

16.3 Nutrition and Respiratory Stress

16.4 Nutrition in Practice: Multiple Organ Dysfunction Syndrome

Chapter 17: Nutrition and Upper Gastrointestinal Disorders

17.1 Conditions Affecting the Mouth and Esophagus

17.2 Conditions Affecting the Stomach

17.3 Gastric Surgery

17.4 Nutrition in Practice: Nutrition and Oral Health

Chapter 18: Nutrition and Lower Gastrointestinal Disorders

18.1 Common Intestinal Problems

18.2 Malabsorption

18.3 Disorders of the Pancreas

18.4 Disorders of the Small Intestine

18.5 Disorders of the Large Intestine

18.6 Nutrition in Practice: Probiotics and Intestinal Health

Chapter 19: Nutrition and Liver Diseases

19.1 Fatty Liver and Hepatitis

19.2 Cirrhosis

19.3 Liver Transplantation

19.4 Nutrition in Practice: Alcohol in Health and Disease

Chapter 20: Nutrition and Diabetes Mellitus

20.1 Overview of Diabetes Mellitus

20.2 Treatment of Diabetes Mellitus

20.3 Diabetes Management in Pregnancy

20.4 Nutrition in Practice: The Metabolic Syndrome

Chapter 21: Nutrition and Cardiovascular Diseases

21.1 Atherosclerosis

21.2 Coronary Heart Disease

21.3 Stroke

21.4 Hypertension

21.5 Heart Failure

21.6 Nutrition in Practice: Helping People with Feeding Disabilities

Chapter 22: Nutrition and Renal Diseases

22.1 Nephrotic Syndrome

22.2 Acute Kidney Injury

22.3 Chronic Kidney Disease

22.4 Kidney Stones

22.5 Nutrition in Practice: Dialysis

Chapter 23: Nutrition, Cancer, and HIV Infection

23.1 Cancer

23.2 HIV Infection

23.3 Nutrition in Practice: Ethical Issues in Nutrition Care