This is completed downloadable of Test Bank for Nutrition Essentials and Diet Therapy, 11th Edition: Nancy J. Peckenpaugh
Product Details:
- ISBN-10 : 1437703186
- ISBN-13 : 978-1437703184
- Author: Nancy J. Peckenpaugh
Nutrition Essentials and Diet Therapy provides complete coverage of all of the content needed in an LPN/LVN curriculum. This versatile text concentrates on what is most important for the health care provider to know about the nutrition basics and the application on nutrition knowledge. Coverage includes the latest developments in nutrition fundamentals, nutrition across the life span, nutritional management of chronic and acute illnesses, the latest DRI’s, and expanded coverage of vitamins, minerals, phytochemicals and herbal remedies. An LPN Threads Series title.
Table of Content:
- Section 1 The Art and Science of Nutrition in Health and Disease
- chapter 1 The Art of Nutrition in a Social Context
- Objectives
- Terms to Identify
- INTRODUCTION
- WHAT ARE THE BASIC TERMS TO UNDERSTAND IN THE STUDY OF NUTRITION?
- HOW DO FOOD AND DIETARY PATTERNS DEVELOP?
- WHAT ARE BIOPSYCHOSOCIAL CONCERNS IN HEALTH CARE?
- Table 1-1 Ethnic and Regional Food Patterns According to the Basic Food Groups of the MyPyramid Food Guidance System
- Cultural Considerations
- HOW DO CULTURAL AND SOCIETAL FACTORS INFLUENCE NUTRITIONAL INTAKE?
- Cultural Considerations
- CHANGING FOOD HABITS
- FIGURE 1-1 Fruit juice and soft drink serving size changes. A, The equivalent number of oranges per portion of juice (8/qt, 2/cup, 1/4 oz). B, The equivalent number of teaspoons of sugar per portion of soda (20 oz bottle original 6 oz bottle, 26 tsp/liter, original large “poppa” mug (now considered small), original medium “mamma” mug (no longer available), baby mug.
- FIGURE 1-2 Men are becoming more involved in food shopping and meal preparation, which has increased their concern with the nutritional value of foods.
- VEGETARIAN DIETS
- Box 1-1 Sample Menu ▪ Nutritious Menu for a Vegan Diet
- Breakfast
- Lunch
- Supper/Dinner
- Snack
- Table 1-2 Food Sources for Important Nutrients in the Vegetarian Diet
- Cultural Considerations
- COMMON ETHNIC EATING HABITS
- Chinese
- French
- Japanese
- Mediterranean Region
- WHAT IS THE MEANING OF MODERATION, VARIETY, AND BALANCE?
- FIGURE 1-3 Restaurant eating is often a family socialization experience in the United States.
- WHAT IS THE ROLE OF FOOD GUIDES IN GOOD NUTRITION?
- NUTRITION LABELING
- Box 1-2 Sample Menu ▪ Nutritious Menu Including Fast Food
- Breakfast (at Home)
- Lunch (Cafeteria)
- Afternoon Snack
- Supper/Dinner (Fast-Food Restaurant)
- Snack (at Home)
- FIGURE 1-4 Reading the food label. CHO, Carbohydrates; PRO, protein.
- DAILY REFERENCE VALUES
- DIETARY GUIDELINES FOR AMERICANS
- MYPYRAMID FOOD GUIDANCE SYSTEM
- FIGURE 1-5 Dietary Guidelines for Americans for good health.
- Table 1-3 Frequency of Use of Foods for Implementing Dietary Guidelines
- Teaching Pearl
- FOOD EXCHANGE SYSTEM
- Table 1-4 Evaluation of the Foundation of an Adequate Diet for an Adult
- HOW IS NUTRITION PART OF TOTAL HEALTH CARE?
- THE HEALTH CARE TEAM
- The Health Care Provider
- The Nurse
- The Social Worker
- The Physical Therapist
- The Occupational Therapist
- The Speech Language Pathologist
- The Pharmacist
- The Registered Dietitian
- The Nutritionist
- Fact & Fallacy
- FALLACY
- FACT
- WHAT ARE INTERVIEWING AND COMMUNICATION SKILLS?
- THE IMPORTANCE OF CHOICE IN NUTRITIONAL COMPLIANCE
- Teaching Pearl
- THE IMPORTANCE OF HONESTY AND RESPECT IN PATIENT CARE AND EDUCATION
- INTERVIEWING STRATEGIES
- ACTIVE LISTENING
- “I” VERSUS “YOU” STATEMENTS
- LEARNING READINESS ASSESSMENT
- WHAT IS THE NUTRITION CARE PROCESS?
- Table 1-5 Transtheoretical Model of Health Behavior Change
- FIGURE 1-6 Effective nutrition care starts with good communication and rapport development.
- Teaching Pearl
- PHYSIOLOGIC ASSESSMENTS
- Anthropometry
- Table 1-6 Physical Signs Indicative or Suggestive of Malnutrition
- FIGURE 1-7 Monitoring patient weight.
- Triceps Skinfold
- FIGURE 1-8 A, Weighing a nonambulatory person in a Hoyer lift. B, Assessing weight using a bedscale. C, Estimating height using arm span measurement.
- FIGURE 1-9 A and B, Measuring midarm circumference. C, Triceps skinfold thickness.
- Midarm Circumference
- Elbow Breadth
- Biochemical and Clinical Data
- Taking a Diet History
- PLANNING STRATEGIES
- Table 1-7 Summary of the Nutritional Assessment Process
- INTERVENTION STRATEGIES
- Teaching Pearl
- EVALUATION STRATEGIES
- Table 1-8 Common Family Nutrition Problems and Possible Solutions
- FIGURE 1-10 Sample nutrition assessment and care plan.
- What Is Your Nutrition IQ as You Begin the Study of Nutrition?
- ANSWERS
- Chapter Challenge Questions & Classroom Activities
- Case Study
- Critical Thinking Applications
- My Food and Nutrition Experience Diary
- REFERENCES
- chapter 2 Carbohydrates, Proteins, and Fats: The Energy Macronutrients of Balanced Meals
- Objectives
- Terms to Identify
- INTRODUCTION
- WHAT ARE MACRONUTRIENTS, AND WHERE ARE THEY FOUND?
- FIGURE 2-1 Carbohydrate, protein, and fat content of the MyPyramid Food Guidance System.
- EMPTY CALORIES
- WHAT ARE CARBOHYDRATES AND THEIR FUNCTIONS AND RECOMMENDATIONS?
- BASIC FORMS OF CARBOHYDRATES
- Table 2-1 Types and Sources of Carbohydrates
- Box 2-1 Food Sources of Various Fiber Components
- CELLULOSE
- HEMICELLULOSE
- GUMS
- LIGNIN
- Teaching Pearl
- GLYCEMIC INDEX
- FUNCTIONS OF CARBOHYDRATES
- Teaching Pearl
- RECOMMENDATIONS FOR INTAKE OF CARBOHYDRATES
- FIGURE 2-2 Anatomy of a grain. Whole grains include all three portions of the grain.
- DETERMINATION OF CARBOHYDRATE CONTENT OF FOODS WITHOUT FOOD LABELS
- Box 2-2 Carbohydrate Counting
- GRAINS AND STARCHY VEGETABLES (15 g OF CARBOHYDRATES)
- FRUITS (15 g OF CARBOHYDRATES)
- MILK (∼15 g OF CARBOHYDRATES)
- LOW-CARBOHYDRATE VEGETABLES (5 g OF CARBOHYDRATES)
- CONCENTRATED CARBOHYDRATE SOURCES
- Teaching Pearl
- SUGAR SUBSTITUTES
- Fact & Fallacy
- FALLACY
- FACT
- ALCOHOL
- WHAT ARE PROTEINS AND THEIR FUNCTIONS AND RECOMMENDATIONS?
- FUNCTIONS OF PROTEINS
- TYPES OF PROTEINS
- FIGURE 2-3 High-protein foods.
- Table 2-2 Food Pyramid Servings for Needs of the Vegan Diet of the Limiting Amino Acids: Lysine, Methionine, and Tryptophan, Based on 175-lb Adult; Approximate Minimum Content Available From Variety of Foods
- AMINO ACIDS IN FOODS
- Cultural Considerations
- Fact & Fallacy
- FALLACY
- FACT
- RECOMMENDATIONS FOR PROTEIN INTAKE
- Table 2-3 Daily Protein Needs Based on Age and Weight for a Typical Mixed Diet
- QUANTITIES OF FOOD NEEDED TO MEET THE PROTEIN RECOMMENDATIONS
- Table 2-4 PDCAAS Scores of Common Foods (Maximum Score 1.0 Means Optimal Complete Protein Availability)
- PROBLEMS ASSOCIATED WITH INADEQUATE PROTEIN INTAKE
- WHAT ARE FATS AND CHOLESTEROL AND THEIR FUNCTION AND RECOMMENDATIONS?
- Table 2-5 Fatty Acids and Their Common Food Sources
- Teaching Pearl
- FIGURE 2-4 Degree of saturation in common foods (in percentages). Percentages are based on the total amount of saturated, monounsaturated, and polyunsaturated fats. Purple, saturated fat; green, monounsaturated fat; orange, polyunsaturated fat.
- FUNCTIONS OF DIETARY FATS
- FIGURE 2-5 General amounts of saturated fats, monounsaturated fats, and polyunsaturated fats can be determined by appearance when fats are chilled. Note that solids are on the bottom of avocado and olive oils.
- FUNCTIONS AND SOURCES OF ESSENTIAL FATTY ACIDS
- SOURCES OF FATS AND CHOLESTEROL
- Fact & Fallacy
- FALLACY
- FACT
- Teaching Pearl
- TRANS FATS
- Fact & Fallacy
- FALLACY
- FACT
- Fact & Fallacy
- FALLACY
- FACT
- THE ROLE OF UNSATURATED FATS IN DISEASE STATES
- FUNCTIONS OF CHOLESTEROL
- RECOMMENDATIONS FOR INTAKE OF FATS AND CHOLESTEROL
- Teaching Pearl
- QUANTITIES OF FOOD NEEDED TO MEET THE FAT RECOMMENDATIONS
- Cultural Considerations
- HOW ARE PERCENTAGES OF THE MACRONUTRIENTS IN THE DIET CALCULATED?
- WHAT IS THE ROLE OF THE NURSE OR OTHER HEALTH CARE PROFESSIONAL IN EDUCATING THE PUBLIC ABOUT INTAKE OF CARBOHYDRATES, PROTEINS, AND FATS?
- Chapter Challenge Questions & Classroom Activities
- Case Study
- Critical Thinking Applications
- Box 2-3 Chart for Determining Meal Calculations of the Macronutrients (See Appendix 3 on the Evolve website)
- REFERENCES
- chapter 3 The Micronutrients of Balanced Meals: Vitamins, Minerals, and Phytochemicals
- Objectives
- Terms to Identify
- INTRODUCTION
- WHAT ARE THE DIETARY REFERENCE INTAKES?
- FIGURE 3-1 Dietary Reference Intakes. This figure shows that the Estimated Average Requirement (EAR) is the intake at which the risk of inadequacy to an individual is 50%. The Recommended Dietary Allowance (RDA) is the intake at which the risk of inadequacy is very small (2% to 3%). The Adequate Intake (AI) does not bear a consistent relationship to the EAR or the RDA because it is set without being able to estimate the average requirement. It is assumed the AI is above the RDA if it could be calculated. At intakes between the RDA and Tolerable Upper Intake Level (UL), the risks of inadequacy and of excess are both close to 0. At intakes above the UL, the risk of adverse effects increases.
- HOW ARE VITAMINS AND MINERALS BEST INCLUDED IN THE DIET?
- FIGURE 3-2 The progression of the development of vitamin deficiencies.
- WHAT IS THE ROLE OF VITAMINS IN NUTRITION?
- WHAT IS THE DIFFERENCE BETWEEN FAT-SOLUBLE AND WATER-SOLUBLE VITAMINS?
- FAT-SOLUBLE VITAMINS
- Vitamin A
- Table 3-1 Fat-Soluble Vitamins*
- FIGURE 3-3 Vitamin and mineral content of the MyPyramid (listed in the following order: fat-soluble vitamins, water-soluble vitamins, major minerals, and trace minerals). Bio, biotin; Ca2+, calcium; Chol, choline; Cl−, chloride; Co, cobalt; Cr, chromium; Cu, copper; Fe+, iron; Fl, fluorine; Fol, folate; I, iodine; K+, potassium; Mg, magnesium; Mn, manganese; Mo, molybdenum; Na+, sodium; P, phosphorus; Panto, pantothenic acid; S, sulfur; Se, selenium; Zn, zinc.
- FIGURE 3-4 Vitamin B deficiencies. A, Angular cheilosis caused by vitamin B–complex deficiency, as well as vitamin A toxicity. B, Depapillation of the tongue from B vitamin deficiency.
- FIGURE 3-5 Rickets.
- Vitamin D
- Cultural Considerations
- Vitamin E
- Cultural Considerations
- Vitamin K
- WATER-SOLUBLE VITAMINS
- Table 3-2 Water-Soluble Vitamins*
- Thiamin (Vitamin B1)
- Riboflavin (Vitamin B2)
- Niacin (Nicotinic Acid or Vitamin B3)
- Pantothenic Acid (Vitamin B5)
- Pyridoxine, Pyridoxal, and Pyridoxamine and Related Substances (Vitamin B6)
- Biotin (Vitamin B8)
- Folate (Vitamin B9)
- Cobalamin (Vitamin B12)
- Choline
- Vitamin C (Ascorbic Acid)
- FIGURE 3-6 Scorbutic gingivitis.
- Cultural Considerations
- Fact & Fallacy
- FALLACY
- FACT
- WHAT IS THE ROLE OF MINERALS IN NUTRTITION?
- HOW ARE MINERALS CLASSIFIED?
- MAJOR MINERALS
- Calcium (Ca2+)
- Cultural Considerations
- Teaching Pearl
- Fact & Fallacy
- FALLACY
- FACT
- Magnesium (Mg2+)
- Table 3-3 Major Minerals (Macronutrients)*
- Phosphorus (P)
- Potassium (K+)
- Sodium (Na+)
- TRACE MINERALS
- Chloride (Cl−)
- Chromium (Cr3+)
- Copper (Cu2+)
- Fluorine (Fl−)
- Iodine (I−)
- FIGURE 3-7 Goiter.
- Iron (Fe3+)
- Table 3-4 Some Nutrient Interactions With Vitamins and Minerals
- Manganese (Mn2+)
- Molybdenum (Mo)
- Selenium (Se)
- Zinc (Zn2+)
- Table 3-5 Trace Minerals (Micronutrients)*
- OTHER TRACE MINERALS
- Cobalt (Co2+)
- Sulfur (S)
- Cadmium (Cd2+), Nickel (Ni2+), Tin (Sn4+), Vanadium (V5+), and Silicon (Si4+)
- ARE THERE ANY HARMFUL MINERALS?
- WHAT ARE PHYTOCHEMICALS AND WHAT IS THEIR ROLE IN NUTRITION?
- HOW CAN VITAMINS AND MINERALS BE PRESERVED IN FOOD PREPARATION?
- WHAT IS FOOD FORTIFICATION?
- HOW ARE VITAMINS AND OTHER DIETARY SUPPLEMENTS REGULATED AND USED?
- HOW CAN HERBAL PRODUCTS BE USED IN ACHIEVING HEALTH?
- Cultural Considerations
- Cultural Considerations
- WHAT IS THE ROLE OF THE NURSE OR OTHER HEALTH CARE PROFESSIONAL IN EDUCATING THE PUBLIC ABOUT VITAMINS AND MINERALS?
- Table 3-6 Selected Herbal Therapies: Benefits and Toxicities
- Chapter Challenge Questions & Classroom Activities
- Case Study
- Critical Thinking Applications
- How Have Your Food Habits and Nutritional Attitudes Changed as You Have Studied About Nutrients and Foods Necessary for Good Nutrition?
- FOOD SELECTION SCORECARD
- REFERENCES
- chapter 4 Digestion, Absorption, and Metabolism in Health and Disease
- Objectives
- Terms to Identify
- INTRODUCTION
- WHAT IS MEANT BY THE DIGESTION, ABSORPTION, AND METABOLISM OF FOODS?
- FIGURE 4-1 The digestive system.
- FIGURE 4-2 Wall of the small intestine.
- Teaching Pearl
- WHAT IS BASAL METABOLISM?
- HOW ARE THE MACRONUTRIENTS DIGESTED AND ABSORBED?
- CARBOHYDRATES
- FIGURE 4-3 A, Metabolic cart with a computer interface. B, A person undergoes procedure using the metabolic cart. C, A sample report with estimated kcalorie needs.
- FIGURE 4-4 Metabolic pathways.
- Teaching Pearl
- PROTEIN
- FIGURE 4-5 Digestive process of carbohydrate, protein, and fat. (Cl−, chloride; CO2, carbon dioxide; HCl, hydrochloric acid; H2O, water; K+, potassium; Na+, sodium; SO4=, sulfate.)
- FAT
- HOW ARE MACRONUTRIENTS CONVERTED TO ENERGY?
- WHAT ROLE DOES EACH PART OF THE DIGESTIVE TRACT PLAY AND WHAT ARE COMMON ASSOCIATED PROBLEMS?
- THE MOUTH
- FIGURE 4-6 The stages of swallowing as they relate to appropriate food pathways.
- Table 4-1 Food Consistency Considerations
- Fact & Fallacy
- FALLACY
- FACT
- THE ESOPHAGUS
- THE STOMACH
- FIGURE 4-7 Sketch of hiatal hernia.
- Table 4-2 Possible Dietary Treatment of Peptic Ulcers*
- THE SMALL INTESTINE
- Box 4-1 Sample Menu ▪ For a Lactose-Free Diet
- Breakfast
- Lunch
- Midafternoon Snack
- Supper/Dinner
- Evening Snack
- Box 4-2 Sample Menu ▪ For a Gluten-Restricted Diet
- Breakfast
- Lunch
- Supper/Dinner
- THE LARGE INTESTINE
- Box 4-3 Low-Residue Diet as Modified With Food Groups From the MyPyramid Food Guidance System
- GRAINS
- VEGETABLES AND FRUITS
- MILK
- MEAT
- Box 4-4 Sample Menu ▪ For a High-Fiber Diet
- Breakfast
- Lunch
- Midafternoon Snack
- Supper/Dinner
- Evening Snack
- FIGURE 4-8 How a high-fiber diet helps correct and prevent constipation.
- THE LIVER
- FIGURE 4-9 Mechanism by which low-fiber, low-bulk diets might generate diverticula. Where colon contents are bulky (top), muscular contractions exert pressure longitudinally. If lumen is smaller (bottom), contractions can produce occlusion and exert pressure against colon wall, which may produce diverticular ballooning.
- Table 4-3 Daily Food Allowances for 50-g Fat Diet
- Box 4-5 Sample Menu ▪ For a 35-g Protein Meal Diet*
- Breakfast
- Lunch
- Supper/Dinner
- THE GALLBLADDER
- THE PANCREAS
- WHAT ARE OTHER COMMON DIGESTIVE ISSUES AND SUGGESTIONS?
- Poor Appetite
- Dry or Sore Mouth
- Diarrhea
- Excess Gas Production (Flatulence and/or Belching)
- WHAT IS THE ROLE OF CELLULAR METABOLISM?
- WHAT IS THE ROLE OF WATER AND ELECTROLYTES IN DIGESTION AND CELLULAR METABOLISM?
- WHAT IS THE NUTRITIONAL FUNCTION OF WATER?
- WHAT ARE ELECTROLYTES?
- FIGURE 4-10 The pH of various body fluids.
- WHAT IS THE ROLE OF THE ENDOCRINE SYSTEM IN METABOLISM?
- Insulin
- Glucagon
- Epinephrine (also referred to as adrenalin)
- Cortisol
- Growth hormone
- Estrogen
- Thyroxine
- Ghrelin
- Teaching Pearl
- WHAT IS THE DIFFERENCE BETWEEN FOOD ALLERGIES AND FOOD INTOLERANCE?
- CARBOHYDRATE INTOLERANCE
- PROTEIN INTOLERANCE
- FAT INTOLERANCE
- INTOLERANCE TO VEGETABLES AND FRUITS
- INTOLERANCE TO HOT, SPICY FOODS
- FOOD ALLERGIES
- Table 4-4 Egg-Free Diet
- Table 4-5 Milk-Free Diet
- Cultural Considerations
- HOW DOES ALCOHOL AFFECT DIGESTION, ABSORPTION, AND METABOLISM?
- HOW IS ALCOHOL METABOLIZED?
- WHAT ARE RISK FACTORS FOR DEVELOPMENT OF ALCOHOLISM?
- Cultural Considerations
- WHAT IS THE ROLE OF THE NURSE OR OTHER HEALTH PROFESSIONAL IN PROMOTING POSITIVE NUTRITIONAL INTAKE AND METABOLISM?
- Chapter Challenge Questions & Classroom Activities
- Practical Application
- Case Study
- Critical Thinking Applications
- REFERENCES
- Section 2 Chronic and Acute Illness
- chapter 5 Insulin Resistance and the Metabolic Syndrome
- Objectives
- Terms to Identify
- INTRODUCTION
- WHAT IS THE METABOLIC SYNDROME?
- FIGURE 5-1 A, Acanthosis nigricans causes dark patches to occur on the skin, often in the underarm area as shown, or on the neck. B, Cutaneous papillomas, or “skin tags,” are also commonly found with insulin resistance and diabetes.
- WHAT IS THE ROLE OF HYPERINSULINEMIA IN THE METABOLIC SYNDROME?
- REACTIVE HYPOGLYCEMIA
- OBESITY
- FIGURE 5-2 Recreated blood sample with triglyceride level greater than 8000 mg/dL showing separation of blood and fat.
- HYPERTENSION
- FIGURE 5-3 Hypertension is commonly found with excess abdominal weight.
- WHAT ARE THE RISK FACTORS FOR INSULIN RESISTANCE AND HOW CAN IT BE PREVENTED AND MANAGED?
- Teaching Pearl
- HIGH-RISK POPULATIONS
- Cultural Considerations
- PREVENTION OF THE METABOLIC SYNDROME
- MANAGEMENT STRATEGIES
- Macronutrients
- Cultural Considerations
- Vitamins and Minerals
- MEDICATION ISSUES
- WHAT IS GOUT AND WHAT ARE ITS RISK FACTORS AND MANAGEMENT?
- WHAT IS THE POLYCYSTIC OVARY SYNDROME AND WHAT IS ITS MANAGEMENT?
- Fact & Fallacy
- FALLACY
- FACT
- WHAT IS THE ROLE OF THE NURSE OR OTHER HEALTH PROFESSIONAL IN THE PREVENTION AND MANAGEMENT OF THE INSULIN RESISTANCE SYNDROME?
- Chapter Challenge Questions & Classroom Activities
- Case Study
- Critical Thinking Applications
- REFERENCES
- chapter 6 Obesity and Healthy Weight Management
- Objectives
- Terms to Identify
- INTRODUCTION
- FIGURE 6-1 Increasing prevalence of obesity among U.S. adults, 1991-2007.
- FIGURE 6-2 1 oz traditional snack-size potato chips as shown on saucer plate (carbohydrate of 1 slice bread, 2 teaspoons fat), 2 oz current small snack-size potato chips as shown on salad plate (2 slices bread and 4 teaspoons fat equivalent), 3.5 oz current larger snack-size potato chips as shown on dinner plate (3.5 slices bread and 7 teaspoon fat equivalent).
- Fact & Fallacy
- FALLACY
- FACT
- WHAT ARE SOME HEALTH PROBLEMS FOUND WITH OVERWEIGHT AND OBESITY?
- WHAT STANDARDS ARE USED TO DETERMINE WEIGHT GOALS?
- Teaching Pearl
- FIGURE 6-3 Prevalence of overweight among children and adolescents ages 2-19 years, for selected years 1963-65 through 2003-2004, data from NHANES.
- OTHER BODY FAT MEASUREMENTS
- WHAT ARE THE RATES OF OVERWEIGHT AND OBESITY?
- Cultural Considerations
- WHAT ARE THE KNOWN CAUSES AND THEORIES OF OBESITY?
- KCALORIE IMBALANCE
- FIGURE 6-4 Causes and interactions of obesity and health conditions. CRP, C-reactive protein; HDL, high-density lipoprotein; IL-6, interleukin-6; LDL, low-density lipoprotein; MSG, monosodium glutamate; TG, triglyceride.
- Table 6-1 Kilocalories Expended per Hour for Various Types of Activities
- FIGURE 6-5 Carbohydrate versus fat calorie concentrations.
- DIET QUALITY AND COMPOSITION
- Cultural Considerations
- EATING HABITS
- Teaching Pearl
- GENDER DIFFERENCES
- GENETIC REASONS
- ALTERED METABOLISM
- Teaching Pearl
- Fact & Fallacy
- FALLACY
- FACT
- HORMONAL IMBALANCES
- Fact & Fallacy
- FALLACY
- FACT
- OTHER POTENTIAL CAUSES OF OBESITY
- Monosodium Glutamate
- Medications
- Fact & Fallacy
- FALLACY
- FACT
- WHAT ARE SOME PREVENTION STRATEGIES FOR OBESITY?
- Cultural Considerations
- WHAT ARE SOME TREATMENT STRATEGIES FOR OBESITY?
- WEIGHT LOSS ISSUES
- Box 6-1 Surgeon General’s Priorities for Action
- COMMUNICATION
- ACTION
- Teaching Pearl
- PREDICTING WEIGHT LOSS
- Box 6-2 Nondieting Rules of Thumb
- Fact & Fallacy
- FALLACY
- FACT
- MEDICATIONS AND SUPPLEMENTS FOR WEIGHT LOSS
- WHAT ARE SOME POPULAR WEIGHT LOSS APPROACHES?
- THE EXCHANGE LISTS FOR WEIGHT MANAGEMENT
- THE MYPYRAMID FOOD GUIDANCE SYSTEM
- Table 6-2 The MyPyramid Food Guidance System as a Healthy Weight Loss Plan
- FOOD LABELS
- Fact & Fallacy
- FALLACY
- FACT
- THE VERY LOW-FAT DIETS
- Table 6-3 Modified 3000-kcal Diet
- LOW IN FAT, HIGH IN FIBER
- MODERATE IN FAT, HIGH IN FIBER
- Cultural Considerations
- THE LOW-GLYCEMIC DIETS
- THE VERY LOW-CARBOHYDRATE DIETS
- Teaching Pearl
- Fact & Fallacy
- FALLACY
- FACT
- HIGH PROTEIN, MODERATE CARBOHYDRATE, LOW SATURATED FAT
- LIQUID DIETS
- PREPACKAGED FOODS DIETS
- FOOD-RESTRICTIVE DIETS
- NONDIETING APPROACHES
- BEHAVIOR MODIFICATION
- Fact & Fallacy
- FALLACY
- FACT
- WHAT IS BARIATRIC SURGERY AND WHAT IS ITS IMPACT?
- FIGURE 6-6 Gastric bypass procedures. A, Roux-en-Y procedure. B, Distal gastric bypass biliopancreatic diversion (DBP).
- HOW ARE DIETARY INTAKE AND NUTRITIONAL NEEDS AFFECTED BY BARIATRIC SURGERY?
- NUTRITIONAL DEFICIENCY CONDITIONS ASSOCIATED WITH OBESITY AND BARIATRIC SURGERY
- WHAT IS THE ROLE OF PHYSICAL FITNESS IN HEALTHY WEIGHT MANAGEMENT?
- FIGURE 6-7 Individuals exercising in a simple dance routine to promote weight loss.
- AEROBIC VERSUS ANAEROBIC EXERCISE FOR WEIGHT MANAGEMENT
- FIGURE 6-8 Team spirit soars after winning a regional varsity soccer game.
- Teaching Pearl
- EXERCISE-ASSOCIATED PROBLEMS
- WHAT IS THE ROLE OF THE NURSE OR OTHER HEALTH CARE PROFESSIONAL IN PROMOTING HEALTHY WEIGHT AND PHYSICAL ACTIVITY?
- Chapter Challenge Questions and Classroom Activities
- Case Study
- Critical Thinking Applications
- REFERENCES
- chapter 7 Cardiovascular Disease
- Objectives
- Terms to Identify
- INTRODUCTION
- WHAT ARE THE TYPES AND RISK FACTORS OF CARDIOVASCULAR DISEASE?
- ATHEROSCLEROSIS
- LIPOPROTEINS
- FIGURE 7-1 Natural progression of atherosclerosis.
- Table 7-1 Medical Nutrition Therapy for Lipoprotein Management
- Teaching Pearl
- Teaching Pearl
- GOALS FOR BLOOD CHOLESTEROL LEVELS
- FIGURE 7-2 Framingham risk score.
- RISK FACTORS FOR CORONARY HEART DISEASE
- Oxidation of LDL-C
- Metabolic or Insulin Resistance Syndrome and Its Relation to Cardiovascular Disease
- Fact & Fallacy
- FALLACY
- FACT
- Gender Differences in Risk Factors for Cardiovascular Disease
- Cultural Considerations
- Genetic Reasons
- RISK FACTORS AND PREVENTION STRATEGIES FOR STROKES
- WHAT IS THE IMPACT OF DIET ON THE PREVENTION AND TREATMENT OF LIPID DISORDERS?
- WEIGHT MANAGEMENT
- CHOLESTEROL INTAKE
- DIETARY FATS
- Table 7-2 ATP III Guidelines for Therapeutic Lifestyle Changes (TLC) Diet
- SATURATED AND TRANS FATTY ACIDS
- UNSATURATED FATS
- Teaching Pearl
- Cultural Considerations
- Counseling Points to Control Dietary Intake of Saturated Fat and Cholesterol
- Cultural Considerations
- CARBOHYDRATES
- FIGURE 7-3 Role of carbohydrate in triglyceride production in the metabolic syndrome. HDL-C, High-density–lipoprotein cholesterol.
- Glycemic Index and Glycemic Load
- Teaching Pearl
- Soluble Fiber
- PROTEINS
- ROLE OF DIET IN REDUCING CARDIOVASCULAR DISEASE IN THE METABOLIC SYNDROME
- Table 7-3 TLC Recommended Total Fat for Various kcal Levels
- Box 7-1 Sample Menu ▪ For a TLC Diet (Approximately 2000 kcal)
- Breakfast
- Lunch
- Afternoon Snack
- Supper/Dinner
- Evening Snack
- MEDICAL NUTRITION THERAPY FOR C-REACTIVE PROTEIN
- FIGURE 7-4 A model of steps in the Therapeutic Lifestyle Changes (TLC) diet. LDL, Low-density lipoprotein; Tx, treatment.
- VITAMINS, MINERALS, AND PHYTOCHEMICALS
- Teaching Pearl
- ALCOHOL
- CAFFEINE
- WHAT IS HYPERTENSION, ITS PREVENTION, AND TREATMENT TO HELP PREVENT CARDIOVASULAR DISEASE?
- CAUSES OF HYPERTENSION
- DIETARY TREATMENT STRATEGIES TO CONTROL HYPERTENSION
- Weight Management
- Macronutrient Contributions
- The DASH Diet
- Cultural Considerations
- Licorice
- Teaching Pearl
- PURPOSES OF AND INDICATIONS FOR SODIUM-CONTROLLED DIETS
- WHAT IS A SODIUM-RESTRICTED DIET?
- WHAT IS THE ROLE OF EXERCISE IN THE MANAGEMENT OF CARDIOVASCULAR DISEASE?
- Table 7-4 Sodium-Restricted Diets
- WHAT IS THE ROLE OF DRUG THERAPY IN THE MANAGEMENT OF CARDIOVASCULAR DISEASE?
- Table 7-5 National Heart, Lung, and Blood Institute Adult Treatment Panel III (ATP III) Guidelines for LDL-Cholesterol Goal and Levels for Therapeutic Lifestyle Changes (TLC) and Drug Therapy in Different Risk Categories
- Cultural Considerations
- WHAT IS THE ROLE OF THE NURSE OR OTHER HEALTH CARE PROFESSIONAL IN THE PREVENTION AND CONTROL OF CARDIOVASCUAR DISEASE?
- Chapter Challenge Questions & Classroom Activities
- Case Study
- Critical Thinking Applications
- REFERENCES
- chapter 8 Diabetes Mellitus
- Objectives
- Terms to Identify
- INTRODUCTION
- WHAT ARE THE BASIC FACTS ON PHYSIOLOGY AND TYPES OF DIABETES MELLITUS?
- Table 8-1 Diagnostic Thresholds for Diabetes and Lesser Degrees of Impaired Glucose Regulation
- TYPE 1 DIABETES
- Cultural Considerations
- TYPE 2 DIABETES
- FIGURE 8-1 Differences between type 1 and type 2 diabetes mellitus.
- GESTATIONAL DIABETES
- WHAT ARE THE SYMPTOMS AND CLINICAL FINDINGS OF DIABETES?
- Polyphagia
- Reactive Hypoglycemia
- FIGURE 8-2 Hyperglycemia and hypoglycemia.
- Box 8-1 Common Symptoms That Signal Hypoglycemia
- Acanthosis Nigricans
- Hyperglycemia
- Glucosuria
- Ketonuria
- Polydipsia and Polyuria
- Teaching Pearl
- Dehydration
- Weight Loss
- WHAT ARE THE HORMONES INVOLVED IN DIABETES?
- INSULIN
- OTHER HORMONES INVOLVED IN DIABETES
- WHAT ARE MEASURES OF GOOD DIABETES MANAGEMENT?
- LABORATORY VALUES
- Screening Criteria
- FIGURE 8-3 Hemoglobin A1c and average blood glucose goals.
- Monitoring Criteria
- Hemoglobin A1c (A1c)
- Teaching Pearl
- Self-Monitoring of Blood Glucose
- Teaching Pearl
- Fact & Fallacy
- FALLACY
- FACT
- Cultural Considerations
- WHAT IS THE MEDICAL NUTRITION THERAPY OF DIABETES?
- PREVENTION OF DIABETES
- Cultural Considerations
- PREVENTION OF DIABETES COMPLICATIONS WITH MNT
- Meal Planning for Management of Reactive Hypoglycemia
- Box 8-2 High-Protein Snack Ideas for Reactive Hypoglycemia*
- Meal Planning for Type 2 Diabetes
- Teaching Pearl
- Teaching Pearl
- Cultural Considerations
- Teaching Pearl
- Cultural Considerations
- Teaching Pearl
- Medical Nutrition Therapy for Gestational Diabetes Mellitus
- Meal Planning for Type 1 Diabetes
- Cultural Considerations
- Teaching Pearl
- FIGURE 8-4 A coal stove analogy.
- FIGURE 8-5 Insulin-to-carbohydrate ratio.
- Teaching Pearl
- Teaching Pearl
- Fact & Fallacy
- FALLACY
- FALLACY
- Sugar Substitutes
- Table 8-2 Nutritive and Nonnutritive Sweeteners*
- Fact & Fallacy
- FALLACY
- FACT
- Teaching Pearl
- Fact & Fallacy
- FALLACY
- FACT
- VITAMINS AND MINERALS
- GUIDELINES FOR ALCOHOL
- HOW CAN A PERSON WITH DIABETES EAT AT RESTAURANTS?
- Teaching Pearl
- WHAT IS THE ROLE OF EXERCISE IN DIABETES MANAGEMENT?
- Table 8-3 Grams of Carbohydrate Used per Hour Based on Weight and Exercise
- HOW ARE DIABETES MEDICATIONS USED IN THE MANAGEMENT OF DIABETES?
- ORAL HYPOGLYCEMIC AGENTS
- TYPES OF INSULINS
- FIGURE 8-6 Insulin actions. A, Lantus insulin or other peakless, long-acting insulin with short-acting insulin meal coverage. B, NPH long-acting insulin peaks about 4 to 6 hours after injection at breakfast and supper. NPH is advised to be given at bedtime (H/S) to prevent nighttime hypoglycemia but is being phased out of production; premixed insulin (NPH and short-acting insulin) given at supper increases risk of nighttime hypoglycemia. Short-acting insulin is given at breakfast and supper when NPH action is minimal.
- Teaching Pearl
- OTHER COMMON MEDICATIONS IN CONTROLLING COMPLICATIONS OF DIABETES
- INTENSIVE INSULIN MANAGEMENT
- HOW IS INSULIN PRESCRIBED?
- Teaching Pearl
- FIGURE 8-7 Mature adolescents can easily work with an insulin pump.
- DETERMINING THE INSULIN-TO-CARBOHYDRATE RATIO
- FIGURE 8-8 Testing for insulin-to-carbohydrate ratio
- Teaching Pearl
- THE 1800 RULE
- WHAT ARE THE COMPLICATIONS OF DIABETES?
- HYPOGLYCEMIA AND HYPOGLYCEMIC UNAWARENESS
- Box 8-3 Portions for Dietary Treatment of Hypoglycemic Episodes in Conscious Persons
- 15 g CARBOHYDRATE
- 30 g CARBOHYDRATE
- Teaching Pearl
- INSULIN REACTION AND DIABETIC COMA
- HEART DISEASE
- ALBUMINURIA
- KIDNEY DISEASE
- EYE DISEASE
- NERVE DISEASE
- DENTAL HEALTH
- TIMES OF ILLNESS
- WHAT COUNSELING STRATEGIES CAN NURSES AND OTHER HEALTH CARE PROFESSIONALS USE IN DIABETES MANAGEMENT?
- Chapter Challenge Questions and Classroom Activities
- Case Study
- Critical Thinking Applications
- REFERENCES
- chapter 9 Renal Disease
- Objectives
- Terms to Identify
- INTRODUCTION
- WHAT ARE THE FUNCTIONS OF THE KIDNEYS?
- FIGURE 9-1 Anatomy of a kidney.
- WHAT ARE DIAGNOSTIC PARAMETERS OF RENAL DISEASE?
- Box 9-1 Stages of Chronic Renal Disease and Medical Nutrition Therapy
- STAGE 1 (GFR >90) AND STAGE 2 (GFR 60-89)* INCLUDES PROTEINURIA/NEPHRITIS
- GOAL: Prevent Clinical Signs of Renal Disease
- STAGE 3 (GFR 30-59* or CREATININE >2 mg/dL) RENAL INSUFFICIENCY
- GOAL: Prevent Further Damage and Other Complications
- STAGE 4 (GFR 15-29)* CHRONIC KIDNEY DISEASE (CKD)
- GOAL: Delay Dialysis
- STAGE 5 (GFR <15)* END-STAGE RENAL DISEASE (ESRD)/UREMIA
- GOAL: Maintain Good Nutritional Status With Dialysis
- HOW IS RENAL DISEASE SCREENED AND ITS COMPLICATIONS PREVENTED?
- WHAT ARE SOME TYPES AND PHYSIOLOGY OF RENAL DISORDERS?
- GLOMERULONEPHRITIS
- NEPHROTIC SYNDROME
- GLOMERULOSCLEROSIS
- DIABETIC NEPHROPATHY
- IGA NEPHROPATHY
- ACUTE RENAL FAILURE
- CHRONIC KIDNEY DISEASE
- END-STAGE RENAL DISEASE
- WHAT IS MEDICAL NUTRITION THERAPY IN RENAL DISEASE?
- NEPHRITIC SYNDROME
- NEPHROTIC SYNDROME
- Box 9-2 Foods for Management of Renal Disease*
- ≤50 mg SODIUM, POTASSIUM, AND PHOSPHORUS
- Fruits
- Sugars
- Fats
- ≤100 mg SODIUM, POTASSIUM, AND PHOSPHORUS
- Fruits and Vegetables
- Sugars
- How Much Protein Is Needed to Achieve a Positive Nitrogen Balance?
- DIABETIC NEPHROPATHY
- WHAT IS MEDICAL NUTRITION THERAPY IN CHRONIC KIDNEY DISEASE?
- PROTEIN
- Box 9-3 Sample Menu ▪ For a 60-g Protein Diet, Low Phosphorus, Low Potassium
- Breakfast
- Lunch
- Supper/Dinner
- Teaching Pearl
- VITAMIN AND MINERALS
- Phosphorus (PO4)
- Calcium (Ca++)
- Vitamin D
- Sodium
- Potassium (K+)
- IRON AND ANEMIA
- ANTIOXIDANTS
- HYPERVITAMINOSIS A
- FLUIDS
- Teaching Pearl
- WHAT IS THE ROLE OF EXERCISE IN PREVENTING AND MANAGING RENAL DISEASE AND ITS COMPLICATIONS?
- WHAT ARE THE DIFFERENT TYPES OF DIALYSIS AND COMPLICATIONS?
- WHAT ARE SOME ISSUES OF DIALYSIS?
- Teaching Pearl
- Fact & Fallacy
- FALLACY
- FACT
- MICRONUTRIENT SUPPLEMENTATION WITH DIALYSIS
- Water-Soluble Vitamins
- Fat-Soluble Vitamins
- Minerals
- Other Nutrients
- WHAT ARE SOME NUTRITIONAL RENAL TRANSPLANT ISSUES?
- WHAT ARE THE SPECIAL CONSIDERATIONS FOR TREATING CHILDREN WITH RENAL DISEASE?
- WHAT ARE CAUSES AND NUTRITIONAL MANAGEMENT OF KIDNEY STONES (NEPHROLITHIASIS)?
- CALCIUM OXALATE STONES
- Box 9-4 Oxalate Content of Common Foods per 100 g
- Cultural Considerations
- URIC ACID STONES
- CYSTINE STONES
- STRUVITE STONES
- Fact & Fallacy
- FALLACY
- FACT
- HOW DO THE DIETARY GUIDELINES RELATE TO MANAGEMENT OF RENAL DISEASE?
- WHAT IS THE ROLE OF THE NURSE AND OTHER HEALTH CARE PROFESSIONALS IN THE MANAGEMENT OF RENAL DISEASE?
- Chapter Challenge Questions & Classroom Activities
- Case Study
- Critical Thinking Applications
- REFERENCES
- chapter 10 Cancer: Nutrition Prevention and Treatment
- Objectives
- Terms to Identify
- INTRODUCTION
- WHAT IS CANCER?
- WHAT ARE THE CAUSES OF CANCER AND HOW CAN ONE REDUCE CANCER RISK?
- CHOOSE A DIET RICH IN A VARIETY OF PLANT-BASED FOODS
- EAT PLENTY OF VEGETABLES AND FRUITS
- MAINTAIN A HEALTHY WEIGHT AND BE PHYSICALLY ACTIVE
- DRINK ALCOHOL IN MODERATION, IF AT ALL
- SELECT FOODS LOW IN FAT AND SALT
- PREPARE AND STORE FOODS SAFELY
- DO NOT USE TOBACCO IN ANY FORM
- Cultural Considerations
- Fact & Fallacy
- FALLACY
- FACT
- HOW DOES NUTRITION INCREASE OR REDUCE RISK OF SPECIFIC CANCERS?
- BLADDER CANCER
- BREAST CANCER
- Teaching Pearl
- COLORECTAL CANCER
- ENDOMETRIAL AND OVARIAN CANCER
- Table 10-1 Relationship of Plasma Lipid Levels With Gynecologic Cancer
- Cultural Considerations
- ESOPHAGEAL CANCER
- GASTROINTESTINAL CANCER
- LEUKEMIA
- LIVER CANCER
- LUNG CANCER
- PANCREATIC CANCER
- PROSTATE CANCER
- RENAL CANCER
- SKIN CANCER
- THYROID CANCER
- OTHER CANCERS
- HOW DOES CANCER AFFECT THE NUTRITIONAL STATUS OF THE HOST?
- ALTERED METABOLISM
- CANCER CACHEXIA
- FIGURE 10-1 Cancer cachexia.
- Cultural Considerations
- WHAT ARE THE NUTRITIONAL PROBLEMS AND GOALS OF THE CANCER PATIENT?
- Fact & Fallacy
- FALLACY
- FACT
- Cultural Considerations
- SURGERY
- Table 10-2 Surgical Procedures Requiring Postoperative Dietary Modifications
- RADIATION
- Teaching Pearl
- CHEMOTHERAPY
- WEIGHT LOSS
- COMMON DIETARY PROBLEMS AND SOLUTIONS
- Fatigue
- Altered Taste
- No Appetite
- Nausea and Vomiting
- Stomatitis or Esophagitis
- Diarrhea
- Constipation
- CANCER SURVIVORS
- Teaching Pearl
- WHAT IS THE ROLE OF THE NURSE AND OTHER HEALTH CARE PROFESSIONALS IN NUTRITIONAL COUNSELING FOR CANCER PREVENTION AND TREATMENT?
- Chapter Challenge Questions & Classroom Activities
- Case Study
- Critical Thinking Applications
- REFERENCES
- Section 3 Life Span and Wellness Concerns in Promoting Health and Managing Illness
- chapter 11 Maternal and Infant Nutrition in Health and Disease
- Objectives
- Terms to Identify
- INTRODUCTION
- Box 11-1 Fetal Development
- FIRST TRIMESTER (EMBRYO; CRITICAL STAGE)
- SECOND TRIMESTER (FETUS)
- THIRD TRIMESTER TO BIRTH
- WHAT GENERAL NUTRITIONAL ADVICE IS RECOMMENDED DURING PREGNANCY?
- WEIGHT GAIN
- Table 11-1 Sample Meal Plans for Pregnancy
- FIGURE 11-1 Components of weight gain during pregnancy.
- FIGURE 11-2 Recommended prenatal weight gain. Chart to monitor weight gain throughout pregnancy. LMP, Last menstrual period; PGW, pregestational weight (weight before conception).
- Table 11-2 Prenatal Weight Gain Recommendations for Multiple Birth
- Fact & Fallacy
- FALLACY
- FACT
- MACROSOMIA
- Table 11-3 Changes in Foods From the MyPyramid Food Groups During Pregnancy and Lactation
- LOW BIRTH WEIGHT
- MACRONUTRIENTS
- MICRONUTRIENT NEEDS
- FOOD SAFETY CONCERNS
- HOW DOES NUTRITION INFLUENCE THE OUTCOME OF PREGNANCY?
- PREGNANCY PLANNING
- PREVENTION OF NEURAL TUBE DEFECTS
- OBESITY
- PREEXISTING DIABETES MANAGEMENT
- IMPACT OF SEASON
- ABILITY TO CONCEIVE
- INFLUENCING CONCEPTION
- PREVENTION OF BIRTH DEFECTS
- Fact & Fallacy
- FALLACY
- FACT
- WHAT ARE NUTRITIONAL CONCERNS THROUGHOUT THE TRIMESTERS OF PREGNANCY?
- FIRST-TRIMESTER CONCERNS
- Anemia
- Morning Sickness
- Hyperemesis Gravidarum
- Fact & Fallacy
- FALLACY
- FACT
- Promoting Neurologic Development
- SECOND-TRIMESTER CONCERNS
- Physiologic Anemia
- Screening for and Management of Gestational Diabetes Mellitus (GDM)
- Prevention of Childhood Asthma
- Prevention of Other Birth Defects
- Impact of Exercise
- Teaching Pearl
- THIRD-TRIMESTER ISSUES
- Preeclampsia or Pregnancy-Induced Hypertension
- Table 11-4 Pregnancy Risk Assessment Monitoring System (Data from Suellentrop and colleagues, 2006)
- Constipation
- Heartburn
- Pica
- Teaching Pearl
- Prevention of Prematurity and Low Birth Weight
- Fact & Fallacy
- FALLACY
- FACT
- Restless Leg Syndrome
- OTHER CONCERNS FOR PREGNANCY
- Epilepsy
- Phenylketonuria
- Alcohol Use
- Drug Addiction
- Teaching Pearl
- Adolescent Pregnancy
- Celiac Disease
- WHAT ARE LACTATION MANAGEMENT GOALS AND CONCERNS?
- GOALS OF LACTATION
- Box 11-2 The U.S. 10 Steps to Successful Breastfeeding for Hospitals.
- Cultural Considerations
- FIGURE 11-3 Milk release during breastfeeding. PRH, Prolactin-releasing hormone.
- BENEFITS OF LACTATION
- DIET INFLUENCE ON THE NURSING COUPLE
- MANAGEMENT OF LACTATION
- PHYSIOLOGY OF LACTATION
- FIGURE 11-4 Inverted nipple.
- EARLY BREASTFEEDING CONCERNS
- Inverted Nipples
- Poor Let-Down Reflex
- Breast Engorgement
- FIGURE 11-5 A, Hoffman technique. B, Milk cup.
- Sore or Cracked Nipples
- FIGURE 11-6 Proper positioning at the breast. A, Football hold. B, Cradling. C, Lying down.
- Fact & Fallacy
- FALLACY
- FACT
- Other Causes of Sore Nipples
- The Premature Infant
- Multiple Births
- Inappropriate Fluid Intake
- LATER ISSUES WITH LACTATION
- Inadequate Weight Gain
- Increased Demand
- Women in the Workforce
- FIGURE 11-7 Instructions for hand expression of milk.
- Teaching Pearl
- Weaning
- WHAT ARE SOME BOTTLE-FEEDING CONCERNS?
- Teaching Pearl
- TYPES OF INFANT FORMULAS
- WHAT INFLUENCES INFANT GROWTH AND DEVELOPMENT?
- INFANT GROWTH AND DEVELOPMENT
- FEEDING GUIDELINES DURING THE FIRST YEAR
- Cultural Considerations
- Fact & Fallacy
- FALLACY
- FACT
- INAPPROPRIATE FOODS
- WHAT ARE SOME CLINICAL PROBLEMS IN INFANCY?
- PREMATURITY
- LOW BIRTH WEIGHT
- FAILURE TO THRIVE
- ALLERGIES
- INBORN ERRORS OF METABOLISM
- GALACTOSEMIA
- PHENYLKETONURIA
- HOMOCYSTINURIA
- TYROSINOSIS
- MAPLE SYRUP URINE DISEASE
- HISTIDINEMIA
- OTHER ISSUES
- WHAT ARE RISK FACTORS AND PREVENTION STRATEGIES FOR POSTPARTUM DEPRESSION?
- WHAT IS THE ROLE OF THE NURSE AND OTHER HEALTH CARE PROFESSIONALS IN MATERMAL AND INFANT NUTRITION?
- DURING PREGNANCY
- AFTER PREGNANCY
- DURING LACTATION
- FOR BOTTLE-FED INFANTS
- REGARDING THE INTRODUCTION TO SOLID FOOD
- Chapter Challenge Questions & Classroom Activities
- Case Study
- Critical Thinking Applications
- REFERENCES
- chapter 12 Growth and Development Issues in Promoting Good Health
- Objectives
- Terms to Identify
- INTRODUCTION
- WHAT IS THE IMPACT OF NUTRITION FOR OPTIMAL GROWTH AND DEVELOPMENT?
- GROWTH
- FIGURE 12-1 Stunting is shown with Nigerian children, born in the same month in the same village, who have genetically similar parents.
- FIGURE 12-2 Right, Infant with “sugar baby” kwashiorkor, attributed to a high-sugar, low-protein diet. The infant has stunted growth, edema of the feet and hands, fatty liver, moon face, and dyspigmentation of the skin and hair. Left, Normal infant.
- DEVELOPMENT
- FIGURE 12-3 Marasmus.
- Table 12-1 Daily Macronutrient and Fluid Needs for Children
- WHAT ARE NUTRITIONAL NEEDS OF CHILDREN?
- Role of Protein in Growth and Development
- Kilocalorie Needs
- Fluid Needs
- WHAT IS THE NUTRITIONAL STATUS OF U.S. CHILDREN?
- Cultural Considerations
- Cultural Considerations
- Fact & Fallacy
- FALLACY
- FACT
- HOW IS NUTRITIONAL STATUS OF CHILDREN ASSESSED WITH GROWTH CHARTS?
- FIGURE 12-4 Sample growth fall from normal curve as assessed using the weight-for-age chart for girls 2 to 18 years of age.
- WHAT ARE FEEDING MANAGEMENT CONCERNS FOR CHILDREN?
- IMPORTANT CONSIDERATIONS IN FEEDING THE TODDLER AND PRESCHOOL-AGE CHILD (1 TO 5 YEARS OLD)
- Teaching Pearl
- Table 12-2 Age-Related Childhood Food Guidelines
- FIGURE 12-5 Pasta is a favorite dish of young children.
- Box 12-1 Suggested Snacks and Finger Foods
- Box 12-2 Good Snack Foods for Dental Health
- Table 12-3 Pattern of Feeding for Toddlers and Preschool-Age Children
- FIGURE 12-6 Healthy children love to play.
- Fact & Fallacy
- FALLACY
- FACT
- A Growing Sense of Independence Among Preschoolers
- Developing Sound Food Values
- Cultural Considerations
- Fact & Fallacy
- FALLACY
- FACT
- Coping With Food Advertisements
- Working Parents
- IMPORTANT CONSIDERATIONS IN FEEDING THE SCHOOL-AGE CHILD (5 TO 11 YEARS OLD)
- HOW DO THE CHANGES OF ADOLESCENCE AFFECT EATING PATTERNS AND NUTRITIONAL NEEDS?
- WHAT ARE COMMON NUTRITIONAL ISSUES OF CHILDREN AND ADOLESCENTS?
- ALLERGIES
- ANEMIA AND IRON DEFICIENCY
- Box 12-3 Home-Packed School Lunch Ideas
- VITAMIN A ( c OR EQUIVALENT)
- VITAMIN C ( c OR EQUIVALENT)
- PROTEIN (1 oz OR c OR EQUIVALENT)
- CALCIUM (1 c OR EQUIVALENT)
- ASTHMA
- ATTENTION-DEFICIT/HYPERACTIVITY DISORDER
- AUTISTIC SPECTRUM DISORDERS
- CELIAC DISEASE
- CONSTIPATION
- CYSTIC FIBROSIS
- DENTAL DECAY
- FIGURE 12-7 Examples of baby-bottle tooth decay.
- Cultural Consideration
- FIGURE 12-8 Bulimia-induced dental erosion.
- Fact & Fallacy
- FALLACY
- FACT
- EATING DISORDERS
- Anorexia Nervosa
- Dietary Treatment
- Bulimia
- Dietary Treatment
- EPILEPSY
- LEAD TOXICITY
- MIGRAINE
- OBESITY
- POOR WEIGHT GAIN
- UPPER RESPIRATORY INFECTION
- WHAT ARE CONCERNS OF DEVELOPMENTAL DISABILITY?
- FIGURE 12-9 A, Person with Down syndrome. B, Person with cerebral palsy.
- Table 12-4 Description and Nutritional Implications of Some Developmental Disability Conditions
- WHAT ARE THE NUTRITION-RELATED PROBLEMS AND CONCERNS OF THE DEVELOPMENTALLY DISABLED?
- FIGURE 12-10 Flowchart for attaining nutritional goals for the developmentally disabled population.
- Table 12-5 Energy Requirement Chart for Individuals with Disabilities
- WHAT ARE NUTRITION CONCERNS FOR CHILDREN AND ADOLESCENTS INVOLVED IN SPORTS OR OTHER PHYSICAL ACTIVITIES?
- Fact & Fallacy
- FALLACY
- FACT
- THE FEMALE ATHLETE TRIAD
- RISK OF DEHYDRATION
- Box 12-4 Fluid Replacement and Goals for Carbohydrate and Sodium for Endurance Athletics (per 20 oz)
- Teaching Pearl
- WHAT IS THE ROLE OF THE NURSE OR OTHER HEALTH CARE PROFESSIONALS IN PROMOTING GOOD NUTRITION DURING CHILDHOOD?
- FOR CHILDREN
- FOR TEENAGERS
- Chapter Challenge Questions & Classroom Activities
- Case Study
- Critical Thinking Applications
- REFERENCES
- chapter 13 Nutrition Over the Adult Life Span
- Objectives
- Terms to Identify
- INTRODUCTION
- FIGURE 13-1 Older adults are increasingly staying active and involved in sports.
- Fact & Fallacy
- FALLACY
- FACT
- WHAT ARE NUTRITIONAL CONCERNS OF THE YOUNG ADULT?
- FIGURE 13-2 Late-night snacking is a common social experience in college dormitories.
- FIGURE 13-3 Marriage has many influences on food choices.
- HOW DO LIFE CYCLE ISSUES AFFECT NUTRITIONAL STATUS?
- SOCIAL CHANGES
- ECONOMIC CHANGES
- PHYSICAL CHANGES
- FIGURE 13-4 Exercise is possible even for bedridden adults.
- Teaching Pearl
- WHAT ARE THE NUTRIENT NEEDS OVER THE LIFE SPAN?
- ENERGY
- Table 13-1 Physiologic Changes in the Older Adult
- PROTEIN
- VITAMINS AND MINERALS
- Cultural Considerations
- HYDRATION
- Teaching Pearl
- FIBER
- Teaching Pearl
- WHAT ARE SOME NUTRITION ISSUES FOR WOMEN?
- PREMENSTRUAL SYNDROME
- MENSTRUAL MIGRAINES
- MENOPAUSE
- WHAT ARE NUTRITIONAL NEEDS FOR PHYSICAL ENDURANCE, STRENGTH, AND HEALTH IN SPORTS AND PHYSICALLY DEMANDING OCCUPATIONS?
- SPORTS NUTRITION ISSUES
- PROTEIN NEEDS
- FLUID AND ELECTROLYTE REQUIREMENTS
- ENDURANCE SPORTS AND NEEDS
- PREVENTION AND MANAGEMENT OF HYPONATREMIA
- SPORTS ANEMIA
- NUTRITION ISSUES OF THE MILITARY
- WHAT ARE SOME COMMON NUTRITION-RELATED MEDICAL CONDITIONS IN ADULTS?
- ANEMIA
- ARTHRITIS AND OTHER INFLAMMATORY CONDITIONS
- Table 13-2 Laboratory Guide to Anemias With Low Hemoglobin and Hematocrit
- BENIGN PROSTATIC HYPERPLASIA
- BOWEL MANAGEMENT
- CELIAC DISEASE
- EPILEPSY
- GASTROESOPHAGEAL REFLUX DISORDER
- HEARING LOSS
- MIGRAINES
- NEURODEGENERATIVE AND COGNITIVE DISEASES
- OSTEOPOROSIS
- Cultural Consideration
- Fact & Fallacy
- FALLACY
- FACT
- PANIC ATTACKS
- PSORIASIS
- PSYCHIATRIC CONCERNS
- SARCOPENIA
- URINARY TRACT INFECTIONS
- VISION LOSS
- WHAT ARE SOME CONCERNS RELATED TO FOOD-DRUG INTERACTIONS?
- WHAT IS THE NUTRITION SCREENING INITIATIVE, AND WHAT IS ITS ROLE IN PREVENTING MALNUTRITION IN OLDER ADULTS?
- WHAT IS THE ROLE OF THE NURSE AND OTHER HEALTH CARE PROFESSIONALS IN PROMOTING THE NUTRITIONAL HEALTH OF THE OLDER ADULT?
- Box 13-1 DETERMINE Checklist
- DISEASE
- EATING POORLY
- TOOTH LOSS OR MOUTH PAIN
- ECONOMIC HARDSHIP
- REDUCED SOCIAL CONTACT
- MULTIPLE MEDICINES
- INVOLUNTARY WEIGHT LOSS OR GAIN
- NEEDS ASSISTANCE IN SELF-CARE
- ELDER YEARS ABOVE AGE 80
- FIGURE 13-5 Healthy adults can have productive lives into their senior years.
- Chapter Challenge Questions & Classroom Activities
- Case Study
- Critical Thinking Applications
- REFERENCES
- chapter 14 Public Health Issues in National and International Nutrition
- Objectives
- Terms to Identify
- INTRODUCTION
- WHAT ARE NATIONAL HEALTH CONCERNS?
- CHILDHOOD OBESITY
- Teaching Pearl
- WATER SAFETY
- Cultural Considerations
- HEAVY METAL CONCERNS DURING PREGNANCY AND EARLY CHILDHOOD
- SAFE FOOD SUPPLIES
- Table 14-1 Typical Food Additives: Why and Where Used
- Table 14-2 Food and Nutrition-Related Responsibilities of Federal Agencies
- NUTRITION MISINFORMATION
- HUNGER AND FOOD INSECURITY
- Cultural Considerations
- WHAT NATIONAL PROGRAMS HELP IMPROVE NUTRITION?
- THE CHILD AND ADULT CARE FEEDING PROGRAM
- THE EXPANDED FOOD AND NUTRITION EDUCATION PROGRAM
- FIGURE 14-1 A nutrition teaching assistant with the Expanded Food and Nutrition Education Program (EFNEP) visits the home of a low-income family.
- THE FOOD STAMP PROGRAM
- AID TO FAMILIES WITH DEPENDENT CHILDREN
- COMMODITY SUPPLEMENTAL FOOD PROGRAM
- THE NUTRITION PROGRAM FOR THE ELDERLY
- PROJECT HEAD START
- THE SCHOOL LUNCH AND BREAKFAST PROGRAM
- SPECIAL SUPPLEMENTAL NUTRITION PROGRAM FOR WOMEN, INFANTS, AND CHILDREN
- FIGURE 14-2 Monitoring growth of an infant in the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC).
- WHAT IS THE IMPORTANCE OF FOOD POISONING AND HOW CAN IT BE PREVENTED?
- FIGURE 14-3 Temperature of food for control of bacteria.
- PERSONAL HYGIENE AND FOOD SAFETY
- Teaching Pearl
- FOOD-SAFETY ISSUES FOR OLDER ADULTS
- WHAT ARE SOME TYPES OF FOOD POISONING?
- Table 14-3 Bacterial Foodborne Illness: Causes, Symptoms, and Prevention
- Fact & Fallacy
- FALLACY
- FACT
- WHAT ARE SOME INTERNATIONAL NUTRITION PROBLEMS AND THE INTERESTED AGENCIES?
- MALNUTRITION
- FIGURE 14-4 Classic Bitot’s spot of avitaminosis-A in an adult in rural India.
- Table 14-4 World Organizations for Better Nutrition
- UNSAFE WATER
- HIV and AIDS
- WHAT IS THE ROLE OF THE NURSE AND OTHER HEALTH CARE PROFESSIONALS IN NATIONAL AND INTERNATIONAL NUTRITION PROGRAMS?
- NATIONAL NUTRITION
- Box 14-1 Money-Saving Food-Shopping Skills
- INTERNATIONAL NUTRITION
- Chapter Challenge Questions & Classroom Activities
- Case Study
- Critical Thinking Applications
- REFERENCES
- chapter 15 The Nutrition Care Process in the Health Care Setting
- Objectives
- Terms to Identify
- INTRODUCTION
- WHAT IS THE ROLE OF MEDICAL NUTRITION THERAPY IN A HEALTH CARE SETTING?
- FIGURE 15-1 Sample initial nutrition assessment and care plan.
- WHAT ARE ISSUES OF ACUTE CARE?
- CRITICAL ILLNESS
- Box 15-1 Kilocalorie Calculations
- HARRIS-BENEDICT FORMULA (BASAL ENERGY EXPENDITURE [BEE])*
- Women
- Men
- DIABETES
- SURGERY
- BURNS
- TRAUMATIC BRAIN INJURY
- HIV AND AIDS
- FLUID NEEDS IN CRITICAL CARE
- WHAT ARE LONG-TERM HEALTH CARE ISSUES?
- HOW IS THE OLDER ADULT’S NUTRITIONAL STATUS ASSESSED?
- MINIMUM DATA SET FORMS
- WEIGHT MONITORING
- BOWEL MANAGEMENT
- PRESSURE AND OTHER SKIN ULCERS
- DYSPHAGIA
- CARE PLANS
- FIGURE 15-2 Sample certified nursing assistant care card.
- WHAT ARE INSTITUTIONAL MEAL CONCERNS AND CONSIDERATIONS?
- FIGURE 15-3 Assistive devices for eating problems.
- Table 15-1 Progressive Basic Hospital Diets
- Table 15-2 Menu Modification of Food Groups of the MyPyramid Food Guidance System for Therapeutic Diets
- Table 15-3 The Team Approach to Health Care in Feeding
- FIGURE 15-4 A, Improper, and B, proper positioning at mealtimes.
- Table 15-4 Feeding Techniques for Resolving and Improving Feeding Problems
- Table 15-5 Physiologic Responses to Stress
- WHAT ARE INDICATIONS FOR NUTRITION SUPPORT?
- FIGURE 15-5 Determining the type of nutritional support for the patient. PPN, Partial parenteral nutrition; TPN, total parenteral nutrition.
- WHAT ARE GUIDELINES FOR USE OF ENTERAL NUTRITION?
- FIGURE 15-6 Tube feeding routes.
- OTHER BENEFITS OF ENTERAL NUTRITION
- WHAT ARE GUIDELINES FOR DELIVERY OF ENTERAL NUTRITION?
- FIGURE 15-7 Tube feeding systems have been developed so that patients are not confined to a hospital bed. Some may even be used in the home.
- Fact & Fallacy
- FALLACY
- FACT
- Table 15-6 Enteral Feeding Complications and Problem Solving
- WHAT ARE GUIDELINES FOR DELIVERY OF PARENTERAL NUTRITION?
- HOW IS NUTRITION SUPPORT MONITORED?
- Cultural Considerations
- WHY ARE FOOD AND DRUG INTERACTIONS CONSIDERED IN THE NUTRITIONAL CARE PLANNING PROCESS?
- Box 15-2 Foods High in Potassium
- HERBAL MEDICATIONS
- Teaching Pearl
- WHAT IS PALLIATIVE CARE?
- HOSPICE
- Cultural Considerations
- WHAT IS THE ROLE OF THE NURSE AND OTHER HEALTH CARE PROFESSIONALS IN PROMOTING NUTRITIONAL CARE IN THE HEALTH CARE SETTING?
- Chapter Challenge Questions & Classroom Activities
- Case Study
- Critical Thinking Applications
- Nutritional Assessment and Care Plan
- REFERENCES
- Back Matter
- Glossary
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