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Test Bank for Nutrition Essentials and Diet Therapy, 11th Edition: Nancy J. Peckenpaugh

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This is completed downloadable of Test Bank for Nutrition Essentials and Diet Therapy, 11th Edition: Nancy J. Peckenpaugh

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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