Nutrition for Health and Health Care,
6th Edition

Linda Kelly DeBruyne, Kathryn Pinna

Nutrition for Health and Health Care
ISBN-13: 9781305627963
Copyright 2017 | Published
880 pages | List Price: USD $218.95

NUTRITION FOR HEALTH AND HEALTH CARE approaches the study of nutrition and diet therapy from the perspective of nursing and health science, including examples and data that can help prepare you for your future career. Learn about basic nutrition concepts, such as metabolism, vitamins, and minerals, and clinical topics organized by organ systems, linking nutrition to different disease states, such as diabetes, renal disease, and liver disorders. Apply what you have learned in Case Studies and Clinical Applications features throughout the text. Use all of the student resources to help you succeed in your course.

Purchase Enquiry INSTRUCTOR’S eREVIEW COPY

1. Overview of Nutrition and Health.
NIP: Finding the Truth about Nutrition.
2. Digestion and Absorption.
NIP: Food Safety.
3. Carbohydrates.
NIP: The Glycemic Index in Nutrition Practice.
4. Lipids.
NIP: Figuring Out Fats.
5. Protein.
NIP: Vegetarian Diets.
6. Energy Balance and Body Composition.
NIP: Eating Disorders.
7. Weight Management.
NIP: Fad Diets.
8. The Vitamins.
NIP: Phytochemicals and Functional Foods.
9. Water and the Minerals.
NIP: Vitamin and Mineral Supplements.
10. Nutrition through the Life Span: Pregnancy and Lactation.
NIP: Encouraging Successful Breastfeeding.
11. Nutrition through the Life Span: Infancy, Childhood, and Adolescence.
NIP: Childhood Obesity and the Early Development of Chronic Diseases.
12. Nutrition through the Life Span: Later Adulthood.
NIP: Hunger and Community Nutrition.
13. Nutrition Care and Assessment.
NIP: Nutritional Genomics.
14. Nutrition Intervention and Diet-Drug Interactions.
NIP: Complementary and Alternative Therapies.
15. Enteral and Parenteral Nutrition Support.
NIP: Inborn Errors of Metabolism.
16. Nutrition in Metabolic and Respiratory Stress.
NIP: Multiple Organ Dysfunction Syndrome.
17. Nutrition and Upper Gastrointestinal Disorders.
NIP: Nutrition and Oral Health.
18. Nutrition and Lower Gastrointestinal Disorders.
NIP: Probiotics and Intestinal Health.
19. Nutrition and Liver Diseases.
NIP: Alcohol in Health and Disease.
20. Nutrition and Diabetes Mellitus.
NIP: The Metabolic Syndrome.
21. Nutrition and Disorders of the Heart and Blood Vessels.
NIP: Helping People with Feeding Disabilities.
22. Nutrition and Renal Diseases.
NIP: Dialysis.
23. Nutrition, Cancer, and HIV Infection.
NIP: Ethical Issues in Nutrition Care.
Appendix A. Table of Food Composition.
Appendix B. WHO: Nutrition Recommendations; Canada: Guidelines and Meal Planning.
Appendix C. Food Lists for Diabetes.
Appendix D. Physical Activity and Energy Requirements.
Appendix E. Nutrition Assessment: Supplemental Information.
Appendix F. Aids to Calculation.
Appendix G. Enteral Formulas.
Appendix H. Answers to Self Check Questions.
Glossary.
Index.

  • Linda Kelly DeBruyne

    Linda Kelly DeBruyne, M.S., R.D., received her B.S. and M.S. degrees in nutrition and food science from Florida State University. She is a founding member of Nutrition and Health Associates, an information resource center in Tallahassee, Florida, where her specialty areas are life cycle nutrition and fitness. Her publications include the textbooks NUTRITION FOR HEALTH AND HEALTH CARE, NUTRITION AND DIET THERAPY and HEALTH: MAKING LIFE CHOICES. She is a registered dietitian nutritionist and maintains a professional membership in the Academy of Nutrition and Dietetics.

  • Kathryn Pinna

    Kathryn Pinna, Ph.D., received her M.S. and Ph.D. degrees in nutrition from the University of California at Berkeley. She taught nutrition, food science, and human biology courses in the San Francisco Bay Area for over 25 years and also worked as an outpatient dietitian, Internet consultant, and freelance writer. Her publications include the textbooks NUTRITION FOR HEALTH AND HEALTH CARE, UNDERSTANDING NORMAL AND CLINICAL NUTRITION and NUTRITION AND DIET THERAPY. She is currently a member of the American Society for Nutrition and the Academy of Nutrition and Dietetics.

  • Updated information on dietary cholesterol restrictions based on American Heart Association and new Dietary Guidelines information.

  • Updated CHD recommendations to reflect the 2013 guidelines from the American Heart Association and American College of Cardiology.

  • New Figures: Added figures throughout the text including recommended and actual intakes of food groups, how metabolic syndrome varies among ethnic groups, vegetarian sources and equivalents for protein foods and milk and milk products, and more.

  • New Tables: Added tables throughout the text including nutrients of concern, omega-3 fatty acids in fish and seafood, fat options among milk and milk products, USDA Nutrition Standards for Foods Sold in Schools, and more.

  • Updated information on dietary cholesterol restrictions based on American Heart Association and new Dietary Guidelines information.

  • Updated CHD recommendations to reflect the 2013 guidelines from the American Heart Association and American College of Cardiology.

  • New Figures: Added figures throughout the text including recommended and actual intakes of food groups, how metabolic syndrome varies among ethnic groups, vegetarian sources and equivalents for protein foods and milk and milk products, and more.

  • New Tables: Added tables throughout the text including nutrients of concern, omega-3 fatty acids in fish and seafood, fat options among milk and milk products, USDA Nutrition Standards for Foods Sold in Schools, and more.

  • Updated "Nutrition in Practice" features at the end of every chapter focus on popular trends in the field related to the chapter material.

  • Updated examples of nursing diagnoses, new sample menus, and updated therapeutic diet tables connect nutrition concepts to practical patient care.

  • NCLEX-style review questions appear in end-of-chapter material to help students better prepare for the national nursing exam.

  • "Nutrition Assessment Checklist" boxes highlight the assessment parameters particularly relevant to specific stages of the life cycle or groups of disorders.

  • "Clinical Application" sections encourage readers to practice mathematical calculations, synthesize information from previous chapters, or understand how dietary modifications affect patients.

  • "How To" boxes in various chapters illustrate the application of calculations, nutrition guidelines, or patient care concepts presented in the chapter.

  • Updated "Nutrition in Practice" features at the end of every chapter focus on popular trends in the field related to the chapter material.

  • Updated examples of nursing diagnoses, new sample menus, and updated therapeutic diet tables connect nutrition concepts to practical patient care.

  • "How To" skill boxes help you work through calculations or give you practical suggestions for applying nutrition advice.

  • Need help preparing for the NCLEX? NCLEX-style "Self-Check" review questions appear in the end-of-chapter material to help you practice and review for the national nursing exam.

  • "Nutrition Assessment Checklist" boxes highlight the nutrition-related problems you should watch for in clients diagnosed with the disorders discussed in the chapters.

  • "Clinical Application" questions provide you with an opportunity to apply what you have read.

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