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

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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

 

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:

  1. Section 1 The Art and Science of Nutrition in Health and Disease
  2. chapter 1 The Art of Nutrition in a Social Context
  3. Objectives
  4. Terms to Identify
  5. INTRODUCTION
  6. WHAT ARE THE BASIC TERMS TO UNDERSTAND IN THE STUDY OF NUTRITION?
  7. HOW DO FOOD AND DIETARY PATTERNS DEVELOP?
  8. WHAT ARE BIOPSYCHOSOCIAL CONCERNS IN HEALTH CARE?
  9. Table 1-1 Ethnic and Regional Food Patterns According to the Basic Food Groups of the MyPyramid Food Guidance System
  10. Cultural Considerations
  11. HOW DO CULTURAL AND SOCIETAL FACTORS INFLUENCE NUTRITIONAL INTAKE?
  12. Cultural Considerations
  13. CHANGING FOOD HABITS
  14. 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.
  15. 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.
  16. VEGETARIAN DIETS
  17. Box 1-1 Sample Menu ▪ Nutritious Menu for a Vegan Diet
  18. Breakfast
  19. Lunch
  20. Supper/Dinner
  21. Snack
  22. Table 1-2 Food Sources for Important Nutrients in the Vegetarian Diet
  23. Cultural Considerations
  24. COMMON ETHNIC EATING HABITS
  25. Chinese
  26. French
  27. Japanese
  28. Mediterranean Region
  29. WHAT IS THE MEANING OF MODERATION, VARIETY, AND BALANCE?
  30. FIGURE 1-3 Restaurant eating is often a family socialization experience in the United States.
  31. WHAT IS THE ROLE OF FOOD GUIDES IN GOOD NUTRITION?
  32. NUTRITION LABELING
  33. Box 1-2 Sample Menu ▪ Nutritious Menu Including Fast Food
  34. Breakfast (at Home)
  35. Lunch (Cafeteria)
  36. Afternoon Snack
  37. Supper/Dinner (Fast-Food Restaurant)
  38. Snack (at Home)
  39. FIGURE 1-4 Reading the food label. CHO, Carbohydrates; PRO, protein.
  40. DAILY REFERENCE VALUES
  41. DIETARY GUIDELINES FOR AMERICANS
  42. MYPYRAMID FOOD GUIDANCE SYSTEM
  43. FIGURE 1-5 Dietary Guidelines for Americans for good health.
  44. Table 1-3 Frequency of Use of Foods for Implementing Dietary Guidelines
  45. Teaching Pearl
  46. FOOD EXCHANGE SYSTEM
  47. Table 1-4 Evaluation of the Foundation of an Adequate Diet for an Adult
  48. HOW IS NUTRITION PART OF TOTAL HEALTH CARE?
  49. THE HEALTH CARE TEAM
  50. The Health Care Provider
  51. The Nurse
  52. The Social Worker
  53. The Physical Therapist
  54. The Occupational Therapist
  55. The Speech Language Pathologist
  56. The Pharmacist
  57. The Registered Dietitian
  58. The Nutritionist
  59. Fact & Fallacy
  60. FALLACY
  61. FACT
  62. WHAT ARE INTERVIEWING AND COMMUNICATION SKILLS?
  63. THE IMPORTANCE OF CHOICE IN NUTRITIONAL COMPLIANCE
  64. Teaching Pearl
  65. THE IMPORTANCE OF HONESTY AND RESPECT IN PATIENT CARE AND EDUCATION
  66. INTERVIEWING STRATEGIES
  67. ACTIVE LISTENING
  68. “I” VERSUS “YOU” STATEMENTS
  69. LEARNING READINESS ASSESSMENT
  70. WHAT IS THE NUTRITION CARE PROCESS?
  71. Table 1-5 Transtheoretical Model of Health Behavior Change
  72. FIGURE 1-6 Effective nutrition care starts with good communication and rapport development.
  73. Teaching Pearl
  74. PHYSIOLOGIC ASSESSMENTS
  75. Anthropometry
  76. Table 1-6 Physical Signs Indicative or Suggestive of Malnutrition
  77. FIGURE 1-7 Monitoring patient weight.
  78. Triceps Skinfold
  79. 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.
  80. FIGURE 1-9 A and B, Measuring midarm circumference. C, Triceps skinfold thickness.
  81. Midarm Circumference
  82. Elbow Breadth
  83. Biochemical and Clinical Data
  84. Taking a Diet History
  85. PLANNING STRATEGIES
  86. Table 1-7 Summary of the Nutritional Assessment Process
  87. INTERVENTION STRATEGIES
  88. Teaching Pearl
  89. EVALUATION STRATEGIES
  90. Table 1-8 Common Family Nutrition Problems and Possible Solutions
  91. FIGURE 1-10 Sample nutrition assessment and care plan.
  92. What Is Your Nutrition IQ as You Begin the Study of Nutrition?
  93. ANSWERS
  94. Chapter Challenge Questions & Classroom Activities
  95. Case Study
  96. Critical Thinking Applications
  97. My Food and Nutrition Experience Diary
  98. REFERENCES
  99. chapter 2 Carbohydrates, Proteins, and Fats: The Energy Macronutrients of Balanced Meals
  100. Objectives
  101. Terms to Identify
  102. INTRODUCTION
  103. WHAT ARE MACRONUTRIENTS, AND WHERE ARE THEY FOUND?
  104. FIGURE 2-1 Carbohydrate, protein, and fat content of the MyPyramid Food Guidance System.
  105. EMPTY CALORIES
  106. WHAT ARE CARBOHYDRATES AND THEIR FUNCTIONS AND RECOMMENDATIONS?
  107. BASIC FORMS OF CARBOHYDRATES
  108. Table 2-1 Types and Sources of Carbohydrates
  109. Box 2-1 Food Sources of Various Fiber Components
  110. CELLULOSE
  111. HEMICELLULOSE
  112. GUMS
  113. LIGNIN
  114. Teaching Pearl
  115. GLYCEMIC INDEX
  116. FUNCTIONS OF CARBOHYDRATES
  117. Teaching Pearl
  118. RECOMMENDATIONS FOR INTAKE OF CARBOHYDRATES
  119. FIGURE 2-2 Anatomy of a grain. Whole grains include all three portions of the grain.
  120. DETERMINATION OF CARBOHYDRATE CONTENT OF FOODS WITHOUT FOOD LABELS
  121. Box 2-2 Carbohydrate Counting
  122. GRAINS AND STARCHY VEGETABLES (15 g OF CARBOHYDRATES)
  123. FRUITS (15 g OF CARBOHYDRATES)
  124. MILK (∼15 g OF CARBOHYDRATES)
  125. LOW-CARBOHYDRATE VEGETABLES (5 g OF CARBOHYDRATES)
  126. CONCENTRATED CARBOHYDRATE SOURCES
  127. Teaching Pearl
  128. SUGAR SUBSTITUTES
  129. Fact & Fallacy
  130. FALLACY
  131. FACT
  132. ALCOHOL
  133. WHAT ARE PROTEINS AND THEIR FUNCTIONS AND RECOMMENDATIONS?
  134. FUNCTIONS OF PROTEINS
  135. TYPES OF PROTEINS
  136. FIGURE 2-3 High-protein foods.
  137. 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
  138. AMINO ACIDS IN FOODS
  139. Cultural Considerations
  140. Fact & Fallacy
  141. FALLACY
  142. FACT
  143. RECOMMENDATIONS FOR PROTEIN INTAKE
  144. Table 2-3 Daily Protein Needs Based on Age and Weight for a Typical Mixed Diet
  145. QUANTITIES OF FOOD NEEDED TO MEET THE PROTEIN RECOMMENDATIONS
  146. Table 2-4 PDCAAS Scores of Common Foods (Maximum Score 1.0 Means Optimal Complete Protein Availability)
  147. PROBLEMS ASSOCIATED WITH INADEQUATE PROTEIN INTAKE
  148. WHAT ARE FATS AND CHOLESTEROL AND THEIR FUNCTION AND RECOMMENDATIONS?
  149. Table 2-5 Fatty Acids and Their Common Food Sources
  150. Teaching Pearl
  151. 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.
  152. FUNCTIONS OF DIETARY FATS
  153. 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.
  154. FUNCTIONS AND SOURCES OF ESSENTIAL FATTY ACIDS
  155. SOURCES OF FATS AND CHOLESTEROL
  156. Fact & Fallacy
  157. FALLACY
  158. FACT
  159. Teaching Pearl
  160. TRANS FATS
  161. Fact & Fallacy
  162. FALLACY
  163. FACT
  164. Fact & Fallacy
  165. FALLACY
  166. FACT
  167. THE ROLE OF UNSATURATED FATS IN DISEASE STATES
  168. FUNCTIONS OF CHOLESTEROL
  169. RECOMMENDATIONS FOR INTAKE OF FATS AND CHOLESTEROL
  170. Teaching Pearl
  171. QUANTITIES OF FOOD NEEDED TO MEET THE FAT RECOMMENDATIONS
  172. Cultural Considerations
  173. HOW ARE PERCENTAGES OF THE MACRONUTRIENTS IN THE DIET CALCULATED?
  174. WHAT IS THE ROLE OF THE NURSE OR OTHER HEALTH CARE PROFESSIONAL IN EDUCATING THE PUBLIC ABOUT INTAKE OF CARBOHYDRATES, PROTEINS, AND FATS?
  175. Chapter Challenge Questions & Classroom Activities
  176. Case Study
  177. Critical Thinking Applications
  178. Box 2-3 Chart for Determining Meal Calculations of the Macronutrients (See Appendix 3 on the Evolve website)
  179. REFERENCES
  180. chapter 3 The Micronutrients of Balanced Meals: Vitamins, Minerals, and Phytochemicals
  181. Objectives
  182. Terms to Identify
  183. INTRODUCTION
  184. WHAT ARE THE DIETARY REFERENCE INTAKES?
  185. 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.
  186. HOW ARE VITAMINS AND MINERALS BEST INCLUDED IN THE DIET?
  187. FIGURE 3-2 The progression of the development of vitamin deficiencies.
  188. WHAT IS THE ROLE OF VITAMINS IN NUTRITION?
  189. WHAT IS THE DIFFERENCE BETWEEN FAT-SOLUBLE AND WATER-SOLUBLE VITAMINS?
  190. FAT-SOLUBLE VITAMINS
  191. Vitamin A
  192. Table 3-1 Fat-Soluble Vitamins*
  193. 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.
  194. 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.
  195. FIGURE 3-5 Rickets.
  196. Vitamin D
  197. Cultural Considerations
  198. Vitamin E
  199. Cultural Considerations
  200. Vitamin K
  201. WATER-SOLUBLE VITAMINS
  202. Table 3-2 Water-Soluble Vitamins*
  203. Thiamin (Vitamin B1)
  204. Riboflavin (Vitamin B2)
  205. Niacin (Nicotinic Acid or Vitamin B3)
  206. Pantothenic Acid (Vitamin B5)
  207. Pyridoxine, Pyridoxal, and Pyridoxamine and Related Substances (Vitamin B6)
  208. Biotin (Vitamin B8)
  209. Folate (Vitamin B9)
  210. Cobalamin (Vitamin B12)
  211. Choline
  212. Vitamin C (Ascorbic Acid)
  213. FIGURE 3-6 Scorbutic gingivitis.
  214. Cultural Considerations
  215. Fact & Fallacy
  216. FALLACY
  217. FACT
  218. WHAT IS THE ROLE OF MINERALS IN NUTRTITION?
  219. HOW ARE MINERALS CLASSIFIED?
  220. MAJOR MINERALS
  221. Calcium (Ca2+)
  222. Cultural Considerations
  223. Teaching Pearl
  224. Fact & Fallacy
  225. FALLACY
  226. FACT
  227. Magnesium (Mg2+)
  228. Table 3-3 Major Minerals (Macronutrients)*
  229. Phosphorus (P)
  230. Potassium (K+)
  231. Sodium (Na+)
  232. TRACE MINERALS
  233. Chloride (Cl−)
  234. Chromium (Cr3+)
  235. Copper (Cu2+)
  236. Fluorine (Fl−)
  237. Iodine (I−)
  238. FIGURE 3-7 Goiter.
  239. Iron (Fe3+)
  240. Table 3-4 Some Nutrient Interactions With Vitamins and Minerals
  241. Manganese (Mn2+)
  242. Molybdenum (Mo)
  243. Selenium (Se)
  244. Zinc (Zn2+)
  245. Table 3-5 Trace Minerals (Micronutrients)*
  246. OTHER TRACE MINERALS
  247. Cobalt (Co2+)
  248. Sulfur (S)
  249. Cadmium (Cd2+), Nickel (Ni2+), Tin (Sn4+), Vanadium (V5+), and Silicon (Si4+)
  250. ARE THERE ANY HARMFUL MINERALS?
  251. WHAT ARE PHYTOCHEMICALS AND WHAT IS THEIR ROLE IN NUTRITION?
  252. HOW CAN VITAMINS AND MINERALS BE PRESERVED IN FOOD PREPARATION?
  253. WHAT IS FOOD FORTIFICATION?
  254. HOW ARE VITAMINS AND OTHER DIETARY SUPPLEMENTS REGULATED AND USED?
  255. HOW CAN HERBAL PRODUCTS BE USED IN ACHIEVING HEALTH?
  256. Cultural Considerations
  257. Cultural Considerations
  258. WHAT IS THE ROLE OF THE NURSE OR OTHER HEALTH CARE PROFESSIONAL IN EDUCATING THE PUBLIC ABOUT VITAMINS AND MINERALS?
  259. Table 3-6 Selected Herbal Therapies: Benefits and Toxicities
  260. Chapter Challenge Questions & Classroom Activities
  261. Case Study
  262. Critical Thinking Applications
  263. How Have Your Food Habits and Nutritional Attitudes Changed as You Have Studied About Nutrients and Foods Necessary for Good Nutrition?
  264. FOOD SELECTION SCORECARD
  265. REFERENCES
  266. chapter 4 Digestion, Absorption, and Metabolism in Health and Disease
  267. Objectives
  268. Terms to Identify
  269. INTRODUCTION
  270. WHAT IS MEANT BY THE DIGESTION, ABSORPTION, AND METABOLISM OF FOODS?
  271. FIGURE 4-1 The digestive system.
  272. FIGURE 4-2 Wall of the small intestine.
  273. Teaching Pearl
  274. WHAT IS BASAL METABOLISM?
  275. HOW ARE THE MACRONUTRIENTS DIGESTED AND ABSORBED?
  276. CARBOHYDRATES
  277. 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.
  278. FIGURE 4-4 Metabolic pathways.
  279. Teaching Pearl
  280. PROTEIN
  281. 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.)
  282. FAT
  283. HOW ARE MACRONUTRIENTS CONVERTED TO ENERGY?
  284. WHAT ROLE DOES EACH PART OF THE DIGESTIVE TRACT PLAY AND WHAT ARE COMMON ASSOCIATED PROBLEMS?
  285. THE MOUTH
  286. FIGURE 4-6 The stages of swallowing as they relate to appropriate food pathways.
  287. Table 4-1 Food Consistency Considerations
  288. Fact & Fallacy
  289. FALLACY
  290. FACT
  291. THE ESOPHAGUS
  292. THE STOMACH
  293. FIGURE 4-7 Sketch of hiatal hernia.
  294. Table 4-2 Possible Dietary Treatment of Peptic Ulcers*
  295. THE SMALL INTESTINE
  296. Box 4-1 Sample Menu ▪ For a Lactose-Free Diet
  297. Breakfast
  298. Lunch
  299. Midafternoon Snack
  300. Supper/Dinner
  301. Evening Snack
  302. Box 4-2 Sample Menu ▪ For a Gluten-Restricted Diet
  303. Breakfast
  304. Lunch
  305. Supper/Dinner
  306. THE LARGE INTESTINE
  307. Box 4-3 Low-Residue Diet as Modified With Food Groups From the MyPyramid Food Guidance System
  308. GRAINS
  309. VEGETABLES AND FRUITS
  310. MILK
  311. MEAT
  312. Box 4-4 Sample Menu ▪ For a High-Fiber Diet
  313. Breakfast
  314. Lunch
  315. Midafternoon Snack
  316. Supper/Dinner
  317. Evening Snack
  318. FIGURE 4-8 How a high-fiber diet helps correct and prevent constipation.
  319. THE LIVER
  320. 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.
  321. Table 4-3 Daily Food Allowances for 50-g Fat Diet
  322. Box 4-5 Sample Menu ▪ For a 35-g Protein Meal Diet*
  323. Breakfast
  324. Lunch
  325. Supper/Dinner
  326. THE GALLBLADDER
  327. THE PANCREAS
  328. WHAT ARE OTHER COMMON DIGESTIVE ISSUES AND SUGGESTIONS?
  329. Poor Appetite
  330. Dry or Sore Mouth
  331. Diarrhea
  332. Excess Gas Production (Flatulence and/or Belching)
  333. WHAT IS THE ROLE OF CELLULAR METABOLISM?
  334. WHAT IS THE ROLE OF WATER AND ELECTROLYTES IN DIGESTION AND CELLULAR METABOLISM?
  335. WHAT IS THE NUTRITIONAL FUNCTION OF WATER?
  336. WHAT ARE ELECTROLYTES?
  337. FIGURE 4-10 The pH of various body fluids.
  338. WHAT IS THE ROLE OF THE ENDOCRINE SYSTEM IN METABOLISM?
  339. Insulin
  340. Glucagon
  341. Epinephrine (also referred to as adrenalin)
  342. Cortisol
  343. Growth hormone
  344. Estrogen
  345. Thyroxine
  346. Ghrelin
  347. Teaching Pearl
  348. WHAT IS THE DIFFERENCE BETWEEN FOOD ALLERGIES AND FOOD INTOLERANCE?
  349. CARBOHYDRATE INTOLERANCE
  350. PROTEIN INTOLERANCE
  351. FAT INTOLERANCE
  352. INTOLERANCE TO VEGETABLES AND FRUITS
  353. INTOLERANCE TO HOT, SPICY FOODS
  354. FOOD ALLERGIES
  355. Table 4-4 Egg-Free Diet
  356. Table 4-5 Milk-Free Diet
  357. Cultural Considerations
  358. HOW DOES ALCOHOL AFFECT DIGESTION, ABSORPTION, AND METABOLISM?
  359. HOW IS ALCOHOL METABOLIZED?
  360. WHAT ARE RISK FACTORS FOR DEVELOPMENT OF ALCOHOLISM?
  361. Cultural Considerations
  362. WHAT IS THE ROLE OF THE NURSE OR OTHER HEALTH PROFESSIONAL IN PROMOTING POSITIVE NUTRITIONAL INTAKE AND METABOLISM?
  363. Chapter Challenge Questions & Classroom Activities
  364. Practical Application
  365. Case Study
  366. Critical Thinking Applications
  367. REFERENCES
  368. Section 2 Chronic and Acute Illness
  369. chapter 5 Insulin Resistance and the Metabolic Syndrome
  370. Objectives
  371. Terms to Identify
  372. INTRODUCTION
  373. WHAT IS THE METABOLIC SYNDROME?
  374. 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.
  375. WHAT IS THE ROLE OF HYPERINSULINEMIA IN THE METABOLIC SYNDROME?
  376. REACTIVE HYPOGLYCEMIA
  377. OBESITY
  378. FIGURE 5-2 Recreated blood sample with triglyceride level greater than 8000 mg/dL showing separation of blood and fat.
  379. HYPERTENSION
  380. FIGURE 5-3 Hypertension is commonly found with excess abdominal weight.
  381. WHAT ARE THE RISK FACTORS FOR INSULIN RESISTANCE AND HOW CAN IT BE PREVENTED AND MANAGED?
  382. Teaching Pearl
  383. HIGH-RISK POPULATIONS
  384. Cultural Considerations
  385. PREVENTION OF THE METABOLIC SYNDROME
  386. MANAGEMENT STRATEGIES
  387. Macronutrients
  388. Cultural Considerations
  389. Vitamins and Minerals
  390. MEDICATION ISSUES
  391. WHAT IS GOUT AND WHAT ARE ITS RISK FACTORS AND MANAGEMENT?
  392. WHAT IS THE POLYCYSTIC OVARY SYNDROME AND WHAT IS ITS MANAGEMENT?
  393. Fact & Fallacy
  394. FALLACY
  395. FACT
  396. WHAT IS THE ROLE OF THE NURSE OR OTHER HEALTH PROFESSIONAL IN THE PREVENTION AND MANAGEMENT OF THE INSULIN RESISTANCE SYNDROME?
  397. Chapter Challenge Questions & Classroom Activities
  398. Case Study
  399. Critical Thinking Applications
  400. REFERENCES
  401. chapter 6 Obesity and Healthy Weight Management
  402. Objectives
  403. Terms to Identify
  404. INTRODUCTION
  405. FIGURE 6-1 Increasing prevalence of obesity among U.S. adults, 1991-2007.
  406. 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).
  407. Fact & Fallacy
  408. FALLACY
  409. FACT
  410. WHAT ARE SOME HEALTH PROBLEMS FOUND WITH OVERWEIGHT AND OBESITY?
  411. WHAT STANDARDS ARE USED TO DETERMINE WEIGHT GOALS?
  412. Teaching Pearl
  413. 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.
  414. OTHER BODY FAT MEASUREMENTS
  415. WHAT ARE THE RATES OF OVERWEIGHT AND OBESITY?
  416. Cultural Considerations
  417. WHAT ARE THE KNOWN CAUSES AND THEORIES OF OBESITY?
  418. KCALORIE IMBALANCE
  419. 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.
  420. Table 6-1 Kilocalories Expended per Hour for Various Types of Activities
  421. FIGURE 6-5 Carbohydrate versus fat calorie concentrations.
  422. DIET QUALITY AND COMPOSITION
  423. Cultural Considerations
  424. EATING HABITS
  425. Teaching Pearl
  426. GENDER DIFFERENCES
  427. GENETIC REASONS
  428. ALTERED METABOLISM
  429. Teaching Pearl
  430. Fact & Fallacy
  431. FALLACY
  432. FACT
  433. HORMONAL IMBALANCES
  434. Fact & Fallacy
  435. FALLACY
  436. FACT
  437. OTHER POTENTIAL CAUSES OF OBESITY
  438. Monosodium Glutamate
  439. Medications
  440. Fact & Fallacy
  441. FALLACY
  442. FACT
  443. WHAT ARE SOME PREVENTION STRATEGIES FOR OBESITY?
  444. Cultural Considerations
  445. WHAT ARE SOME TREATMENT STRATEGIES FOR OBESITY?
  446. WEIGHT LOSS ISSUES
  447. Box 6-1 Surgeon General’s Priorities for Action
  448. COMMUNICATION
  449. ACTION
  450. Teaching Pearl
  451. PREDICTING WEIGHT LOSS
  452. Box 6-2 Nondieting Rules of Thumb
  453. Fact & Fallacy
  454. FALLACY
  455. FACT
  456. MEDICATIONS AND SUPPLEMENTS FOR WEIGHT LOSS
  457. WHAT ARE SOME POPULAR WEIGHT LOSS APPROACHES?
  458. THE EXCHANGE LISTS FOR WEIGHT MANAGEMENT
  459. THE MYPYRAMID FOOD GUIDANCE SYSTEM
  460. Table 6-2 The MyPyramid Food Guidance System as a Healthy Weight Loss Plan
  461. FOOD LABELS
  462. Fact & Fallacy
  463. FALLACY
  464. FACT
  465. THE VERY LOW-FAT DIETS
  466. Table 6-3 Modified 3000-kcal Diet
  467. LOW IN FAT, HIGH IN FIBER
  468. MODERATE IN FAT, HIGH IN FIBER
  469. Cultural Considerations
  470. THE LOW-GLYCEMIC DIETS
  471. THE VERY LOW-CARBOHYDRATE DIETS
  472. Teaching Pearl
  473. Fact & Fallacy
  474. FALLACY
  475. FACT
  476. HIGH PROTEIN, MODERATE CARBOHYDRATE, LOW SATURATED FAT
  477. LIQUID DIETS
  478. PREPACKAGED FOODS DIETS
  479. FOOD-RESTRICTIVE DIETS
  480. NONDIETING APPROACHES
  481. BEHAVIOR MODIFICATION
  482. Fact & Fallacy
  483. FALLACY
  484. FACT
  485. WHAT IS BARIATRIC SURGERY AND WHAT IS ITS IMPACT?
  486. FIGURE 6-6 Gastric bypass procedures. A, Roux-en-Y procedure. B, Distal gastric bypass biliopancreatic diversion (DBP).
  487. HOW ARE DIETARY INTAKE AND NUTRITIONAL NEEDS AFFECTED BY BARIATRIC SURGERY?
  488. NUTRITIONAL DEFICIENCY CONDITIONS ASSOCIATED WITH OBESITY AND BARIATRIC SURGERY
  489. WHAT IS THE ROLE OF PHYSICAL FITNESS IN HEALTHY WEIGHT MANAGEMENT?
  490. FIGURE 6-7 Individuals exercising in a simple dance routine to promote weight loss.
  491. AEROBIC VERSUS ANAEROBIC EXERCISE FOR WEIGHT MANAGEMENT
  492. FIGURE 6-8 Team spirit soars after winning a regional varsity soccer game.
  493. Teaching Pearl
  494. EXERCISE-ASSOCIATED PROBLEMS
  495. WHAT IS THE ROLE OF THE NURSE OR OTHER HEALTH CARE PROFESSIONAL IN PROMOTING HEALTHY WEIGHT AND PHYSICAL ACTIVITY?
  496. Chapter Challenge Questions and Classroom Activities
  497. Case Study
  498. Critical Thinking Applications
  499. REFERENCES
  500. chapter 7 Cardiovascular Disease
  501. Objectives
  502. Terms to Identify
  503. INTRODUCTION
  504. WHAT ARE THE TYPES AND RISK FACTORS OF CARDIOVASCULAR DISEASE?
  505. ATHEROSCLEROSIS
  506. LIPOPROTEINS
  507. FIGURE 7-1 Natural progression of atherosclerosis.
  508. Table 7-1 Medical Nutrition Therapy for Lipoprotein Management
  509. Teaching Pearl
  510. Teaching Pearl
  511. GOALS FOR BLOOD CHOLESTEROL LEVELS
  512. FIGURE 7-2 Framingham risk score.
  513. RISK FACTORS FOR CORONARY HEART DISEASE
  514. Oxidation of LDL-C
  515. Metabolic or Insulin Resistance Syndrome and Its Relation to Cardiovascular Disease
  516. Fact & Fallacy
  517. FALLACY
  518. FACT
  519. Gender Differences in Risk Factors for Cardiovascular Disease
  520. Cultural Considerations
  521. Genetic Reasons
  522. RISK FACTORS AND PREVENTION STRATEGIES FOR STROKES
  523. WHAT IS THE IMPACT OF DIET ON THE PREVENTION AND TREATMENT OF LIPID DISORDERS?
  524. WEIGHT MANAGEMENT
  525. CHOLESTEROL INTAKE
  526. DIETARY FATS
  527. Table 7-2 ATP III Guidelines for Therapeutic Lifestyle Changes (TLC) Diet
  528. SATURATED AND TRANS FATTY ACIDS
  529. UNSATURATED FATS
  530. Teaching Pearl
  531. Cultural Considerations
  532. Counseling Points to Control Dietary Intake of Saturated Fat and Cholesterol
  533. Cultural Considerations
  534. CARBOHYDRATES
  535. FIGURE 7-3 Role of carbohydrate in triglyceride production in the metabolic syndrome. HDL-C, High-density–lipoprotein cholesterol.
  536. Glycemic Index and Glycemic Load
  537. Teaching Pearl
  538. Soluble Fiber
  539. PROTEINS
  540. ROLE OF DIET IN REDUCING CARDIOVASCULAR DISEASE IN THE METABOLIC SYNDROME
  541. Table 7-3 TLC Recommended Total Fat for Various kcal Levels
  542. Box 7-1 Sample Menu ▪ For a TLC Diet (Approximately 2000 kcal)
  543. Breakfast
  544. Lunch
  545. Afternoon Snack
  546. Supper/Dinner
  547. Evening Snack
  548. MEDICAL NUTRITION THERAPY FOR C-REACTIVE PROTEIN
  549. FIGURE 7-4 A model of steps in the Therapeutic Lifestyle Changes (TLC) diet. LDL, Low-density lipoprotein; Tx, treatment.
  550. VITAMINS, MINERALS, AND PHYTOCHEMICALS
  551. Teaching Pearl
  552. ALCOHOL
  553. CAFFEINE
  554. WHAT IS HYPERTENSION, ITS PREVENTION, AND TREATMENT TO HELP PREVENT CARDIOVASULAR DISEASE?
  555. CAUSES OF HYPERTENSION
  556. DIETARY TREATMENT STRATEGIES TO CONTROL HYPERTENSION
  557. Weight Management
  558. Macronutrient Contributions
  559. The DASH Diet
  560. Cultural Considerations
  561. Licorice
  562. Teaching Pearl
  563. PURPOSES OF AND INDICATIONS FOR SODIUM-CONTROLLED DIETS
  564. WHAT IS A SODIUM-RESTRICTED DIET?
  565. WHAT IS THE ROLE OF EXERCISE IN THE MANAGEMENT OF CARDIOVASCULAR DISEASE?
  566. Table 7-4 Sodium-Restricted Diets
  567. WHAT IS THE ROLE OF DRUG THERAPY IN THE MANAGEMENT OF CARDIOVASCULAR DISEASE?
  568. 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
  569. Cultural Considerations
  570. WHAT IS THE ROLE OF THE NURSE OR OTHER HEALTH CARE PROFESSIONAL IN THE PREVENTION AND CONTROL OF CARDIOVASCUAR DISEASE?
  571. Chapter Challenge Questions & Classroom Activities
  572. Case Study
  573. Critical Thinking Applications
  574. REFERENCES
  575. chapter 8 Diabetes Mellitus
  576. Objectives
  577. Terms to Identify
  578. INTRODUCTION
  579. WHAT ARE THE BASIC FACTS ON PHYSIOLOGY AND TYPES OF DIABETES MELLITUS?
  580. Table 8-1 Diagnostic Thresholds for Diabetes and Lesser Degrees of Impaired Glucose Regulation
  581. TYPE 1 DIABETES
  582. Cultural Considerations
  583. TYPE 2 DIABETES
  584. FIGURE 8-1 Differences between type 1 and type 2 diabetes mellitus.
  585. GESTATIONAL DIABETES
  586. WHAT ARE THE SYMPTOMS AND CLINICAL FINDINGS OF DIABETES?
  587. Polyphagia
  588. Reactive Hypoglycemia
  589. FIGURE 8-2 Hyperglycemia and hypoglycemia.
  590. Box 8-1 Common Symptoms That Signal Hypoglycemia
  591. Acanthosis Nigricans
  592. Hyperglycemia
  593. Glucosuria
  594. Ketonuria
  595. Polydipsia and Polyuria
  596. Teaching Pearl
  597. Dehydration
  598. Weight Loss
  599. WHAT ARE THE HORMONES INVOLVED IN DIABETES?
  600. INSULIN
  601. OTHER HORMONES INVOLVED IN DIABETES
  602. WHAT ARE MEASURES OF GOOD DIABETES MANAGEMENT?
  603. LABORATORY VALUES
  604. Screening Criteria
  605. FIGURE 8-3 Hemoglobin A1c and average blood glucose goals.
  606. Monitoring Criteria
  607. Hemoglobin A1c (A1c)
  608. Teaching Pearl
  609. Self-Monitoring of Blood Glucose
  610. Teaching Pearl
  611. Fact & Fallacy
  612. FALLACY
  613. FACT
  614. Cultural Considerations
  615. WHAT IS THE MEDICAL NUTRITION THERAPY OF DIABETES?
  616. PREVENTION OF DIABETES
  617. Cultural Considerations
  618. PREVENTION OF DIABETES COMPLICATIONS WITH MNT
  619. Meal Planning for Management of Reactive Hypoglycemia
  620. Box 8-2 High-Protein Snack Ideas for Reactive Hypoglycemia*
  621. Meal Planning for Type 2 Diabetes
  622. Teaching Pearl
  623. Teaching Pearl
  624. Cultural Considerations
  625. Teaching Pearl
  626. Cultural Considerations
  627. Teaching Pearl
  628. Medical Nutrition Therapy for Gestational Diabetes Mellitus
  629. Meal Planning for Type 1 Diabetes
  630. Cultural Considerations
  631. Teaching Pearl
  632. FIGURE 8-4 A coal stove analogy.
  633. FIGURE 8-5 Insulin-to-carbohydrate ratio.
  634. Teaching Pearl
  635. Teaching Pearl
  636. Fact & Fallacy
  637. FALLACY
  638. FALLACY
  639. Sugar Substitutes
  640. Table 8-2 Nutritive and Nonnutritive Sweeteners*
  641. Fact & Fallacy
  642. FALLACY
  643. FACT
  644. Teaching Pearl
  645. Fact & Fallacy
  646. FALLACY
  647. FACT
  648. VITAMINS AND MINERALS
  649. GUIDELINES FOR ALCOHOL
  650. HOW CAN A PERSON WITH DIABETES EAT AT RESTAURANTS?
  651. Teaching Pearl
  652. WHAT IS THE ROLE OF EXERCISE IN DIABETES MANAGEMENT?
  653. Table 8-3 Grams of Carbohydrate Used per Hour Based on Weight and Exercise
  654. HOW ARE DIABETES MEDICATIONS USED IN THE MANAGEMENT OF DIABETES?
  655. ORAL HYPOGLYCEMIC AGENTS
  656. TYPES OF INSULINS
  657. 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.
  658. Teaching Pearl
  659. OTHER COMMON MEDICATIONS IN CONTROLLING COMPLICATIONS OF DIABETES
  660. INTENSIVE INSULIN MANAGEMENT
  661. HOW IS INSULIN PRESCRIBED?
  662. Teaching Pearl
  663. FIGURE 8-7 Mature adolescents can easily work with an insulin pump.
  664. DETERMINING THE INSULIN-TO-CARBOHYDRATE RATIO
  665. FIGURE 8-8 Testing for insulin-to-carbohydrate ratio
  666. Teaching Pearl
  667. THE 1800 RULE
  668. WHAT ARE THE COMPLICATIONS OF DIABETES?
  669. HYPOGLYCEMIA AND HYPOGLYCEMIC UNAWARENESS
  670. Box 8-3 Portions for Dietary Treatment of Hypoglycemic Episodes in Conscious Persons
  671. 15 g CARBOHYDRATE
  672. 30 g CARBOHYDRATE
  673. Teaching Pearl
  674. INSULIN REACTION AND DIABETIC COMA
  675. HEART DISEASE
  676. ALBUMINURIA
  677. KIDNEY DISEASE
  678. EYE DISEASE
  679. NERVE DISEASE
  680. DENTAL HEALTH
  681. TIMES OF ILLNESS
  682. WHAT COUNSELING STRATEGIES CAN NURSES AND OTHER HEALTH CARE PROFESSIONALS USE IN DIABETES MANAGEMENT?
  683. Chapter Challenge Questions and Classroom Activities
  684. Case Study
  685. Critical Thinking Applications
  686. REFERENCES
  687. chapter 9 Renal Disease
  688. Objectives
  689. Terms to Identify
  690. INTRODUCTION
  691. WHAT ARE THE FUNCTIONS OF THE KIDNEYS?
  692. FIGURE 9-1 Anatomy of a kidney.
  693. WHAT ARE DIAGNOSTIC PARAMETERS OF RENAL DISEASE?
  694. Box 9-1 Stages of Chronic Renal Disease and Medical Nutrition Therapy
  695. STAGE 1 (GFR >90) AND STAGE 2 (GFR 60-89)* INCLUDES PROTEINURIA/NEPHRITIS
  696. GOAL: Prevent Clinical Signs of Renal Disease
  697. STAGE 3 (GFR 30-59* or CREATININE >2 mg/dL) RENAL INSUFFICIENCY
  698. GOAL: Prevent Further Damage and Other Complications
  699. STAGE 4 (GFR 15-29)* CHRONIC KIDNEY DISEASE (CKD)
  700. GOAL: Delay Dialysis
  701. STAGE 5 (GFR <15)* END-STAGE RENAL DISEASE (ESRD)/UREMIA
  702. GOAL: Maintain Good Nutritional Status With Dialysis
  703. HOW IS RENAL DISEASE SCREENED AND ITS COMPLICATIONS PREVENTED?
  704. WHAT ARE SOME TYPES AND PHYSIOLOGY OF RENAL DISORDERS?
  705. GLOMERULONEPHRITIS
  706. NEPHROTIC SYNDROME
  707. GLOMERULOSCLEROSIS
  708. DIABETIC NEPHROPATHY
  709. IGA NEPHROPATHY
  710. ACUTE RENAL FAILURE
  711. CHRONIC KIDNEY DISEASE
  712. END-STAGE RENAL DISEASE
  713. WHAT IS MEDICAL NUTRITION THERAPY IN RENAL DISEASE?
  714. NEPHRITIC SYNDROME
  715. NEPHROTIC SYNDROME
  716. Box 9-2 Foods for Management of Renal Disease*
  717. ≤50 mg SODIUM, POTASSIUM, AND PHOSPHORUS
  718. Fruits
  719. Sugars
  720. Fats
  721. ≤100 mg SODIUM, POTASSIUM, AND PHOSPHORUS
  722. Fruits and Vegetables
  723. Sugars
  724. How Much Protein Is Needed to Achieve a Positive Nitrogen Balance?
  725. DIABETIC NEPHROPATHY
  726. WHAT IS MEDICAL NUTRITION THERAPY IN CHRONIC KIDNEY DISEASE?
  727. PROTEIN
  728. Box 9-3 Sample Menu ▪ For a 60-g Protein Diet, Low Phosphorus, Low Potassium
  729. Breakfast
  730. Lunch
  731. Supper/Dinner
  732. Teaching Pearl
  733. VITAMIN AND MINERALS
  734. Phosphorus (PO4)
  735. Calcium (Ca++)
  736. Vitamin D
  737. Sodium
  738. Potassium (K+)
  739. IRON AND ANEMIA
  740. ANTIOXIDANTS
  741. HYPERVITAMINOSIS A
  742. FLUIDS
  743. Teaching Pearl
  744. WHAT IS THE ROLE OF EXERCISE IN PREVENTING AND MANAGING RENAL DISEASE AND ITS COMPLICATIONS?
  745. WHAT ARE THE DIFFERENT TYPES OF DIALYSIS AND COMPLICATIONS?
  746. WHAT ARE SOME ISSUES OF DIALYSIS?
  747. Teaching Pearl
  748. Fact & Fallacy
  749. FALLACY
  750. FACT
  751. MICRONUTRIENT SUPPLEMENTATION WITH DIALYSIS
  752. Water-Soluble Vitamins
  753. Fat-Soluble Vitamins
  754. Minerals
  755. Other Nutrients
  756. WHAT ARE SOME NUTRITIONAL RENAL TRANSPLANT ISSUES?
  757. WHAT ARE THE SPECIAL CONSIDERATIONS FOR TREATING CHILDREN WITH RENAL DISEASE?
  758. WHAT ARE CAUSES AND NUTRITIONAL MANAGEMENT OF KIDNEY STONES (NEPHROLITHIASIS)?
  759. CALCIUM OXALATE STONES
  760. Box 9-4 Oxalate Content of Common Foods per 100 g
  761. Cultural Considerations
  762. URIC ACID STONES
  763. CYSTINE STONES
  764. STRUVITE STONES
  765. Fact & Fallacy
  766. FALLACY
  767. FACT
  768. HOW DO THE DIETARY GUIDELINES RELATE TO MANAGEMENT OF RENAL DISEASE?
  769. WHAT IS THE ROLE OF THE NURSE AND OTHER HEALTH CARE PROFESSIONALS IN THE MANAGEMENT OF RENAL DISEASE?
  770. Chapter Challenge Questions & Classroom Activities
  771. Case Study
  772. Critical Thinking Applications
  773. REFERENCES
  774. chapter 10 Cancer: Nutrition Prevention and Treatment
  775. Objectives
  776. Terms to Identify
  777. INTRODUCTION
  778. WHAT IS CANCER?
  779. WHAT ARE THE CAUSES OF CANCER AND HOW CAN ONE REDUCE CANCER RISK?
  780. CHOOSE A DIET RICH IN A VARIETY OF PLANT-BASED FOODS
  781. EAT PLENTY OF VEGETABLES AND FRUITS
  782. MAINTAIN A HEALTHY WEIGHT AND BE PHYSICALLY ACTIVE
  783. DRINK ALCOHOL IN MODERATION, IF AT ALL
  784. SELECT FOODS LOW IN FAT AND SALT
  785. PREPARE AND STORE FOODS SAFELY
  786. DO NOT USE TOBACCO IN ANY FORM
  787. Cultural Considerations
  788. Fact & Fallacy
  789. FALLACY
  790. FACT
  791. HOW DOES NUTRITION INCREASE OR REDUCE RISK OF SPECIFIC CANCERS?
  792. BLADDER CANCER
  793. BREAST CANCER
  794. Teaching Pearl
  795. COLORECTAL CANCER
  796. ENDOMETRIAL AND OVARIAN CANCER
  797. Table 10-1 Relationship of Plasma Lipid Levels With Gynecologic Cancer
  798. Cultural Considerations
  799. ESOPHAGEAL CANCER
  800. GASTROINTESTINAL CANCER
  801. LEUKEMIA
  802. LIVER CANCER
  803. LUNG CANCER
  804. PANCREATIC CANCER
  805. PROSTATE CANCER
  806. RENAL CANCER
  807. SKIN CANCER
  808. THYROID CANCER
  809. OTHER CANCERS
  810. HOW DOES CANCER AFFECT THE NUTRITIONAL STATUS OF THE HOST?
  811. ALTERED METABOLISM
  812. CANCER CACHEXIA
  813. FIGURE 10-1 Cancer cachexia.
  814. Cultural Considerations
  815. WHAT ARE THE NUTRITIONAL PROBLEMS AND GOALS OF THE CANCER PATIENT?
  816. Fact & Fallacy
  817. FALLACY
  818. FACT
  819. Cultural Considerations
  820. SURGERY
  821. Table 10-2 Surgical Procedures Requiring Postoperative Dietary Modifications
  822. RADIATION
  823. Teaching Pearl
  824. CHEMOTHERAPY
  825. WEIGHT LOSS
  826. COMMON DIETARY PROBLEMS AND SOLUTIONS
  827. Fatigue
  828. Altered Taste
  829. No Appetite
  830. Nausea and Vomiting
  831. Stomatitis or Esophagitis
  832. Diarrhea
  833. Constipation
  834. CANCER SURVIVORS
  835. Teaching Pearl
  836. WHAT IS THE ROLE OF THE NURSE AND OTHER HEALTH CARE PROFESSIONALS IN NUTRITIONAL COUNSELING FOR CANCER PREVENTION AND TREATMENT?
  837. Chapter Challenge Questions & Classroom Activities
  838. Case Study
  839. Critical Thinking Applications
  840. REFERENCES
  841. Section 3 Life Span and Wellness Concerns in Promoting Health and Managing Illness
  842. chapter 11 Maternal and Infant Nutrition in Health and Disease
  843. Objectives
  844. Terms to Identify
  845. INTRODUCTION
  846. Box 11-1 Fetal Development
  847. FIRST TRIMESTER (EMBRYO; CRITICAL STAGE)
  848. SECOND TRIMESTER (FETUS)
  849. THIRD TRIMESTER TO BIRTH
  850. WHAT GENERAL NUTRITIONAL ADVICE IS RECOMMENDED DURING PREGNANCY?
  851. WEIGHT GAIN
  852. Table 11-1 Sample Meal Plans for Pregnancy
  853. FIGURE 11-1 Components of weight gain during pregnancy.
  854. FIGURE 11-2 Recommended prenatal weight gain. Chart to monitor weight gain throughout pregnancy. LMP, Last menstrual period; PGW, pregestational weight (weight before conception).
  855. Table 11-2 Prenatal Weight Gain Recommendations for Multiple Birth
  856. Fact & Fallacy
  857. FALLACY
  858. FACT
  859. MACROSOMIA
  860. Table 11-3 Changes in Foods From the MyPyramid Food Groups During Pregnancy and Lactation
  861. LOW BIRTH WEIGHT
  862. MACRONUTRIENTS
  863. MICRONUTRIENT NEEDS
  864. FOOD SAFETY CONCERNS
  865. HOW DOES NUTRITION INFLUENCE THE OUTCOME OF PREGNANCY?
  866. PREGNANCY PLANNING
  867. PREVENTION OF NEURAL TUBE DEFECTS
  868. OBESITY
  869. PREEXISTING DIABETES MANAGEMENT
  870. IMPACT OF SEASON
  871. ABILITY TO CONCEIVE
  872. INFLUENCING CONCEPTION
  873. PREVENTION OF BIRTH DEFECTS
  874. Fact & Fallacy
  875. FALLACY
  876. FACT
  877. WHAT ARE NUTRITIONAL CONCERNS THROUGHOUT THE TRIMESTERS OF PREGNANCY?
  878. FIRST-TRIMESTER CONCERNS
  879. Anemia
  880. Morning Sickness
  881. Hyperemesis Gravidarum
  882. Fact & Fallacy
  883. FALLACY
  884. FACT
  885. Promoting Neurologic Development
  886. SECOND-TRIMESTER CONCERNS
  887. Physiologic Anemia
  888. Screening for and Management of Gestational Diabetes Mellitus (GDM)
  889. Prevention of Childhood Asthma
  890. Prevention of Other Birth Defects
  891. Impact of Exercise
  892. Teaching Pearl
  893. THIRD-TRIMESTER ISSUES
  894. Preeclampsia or Pregnancy-Induced Hypertension
  895. Table 11-4 Pregnancy Risk Assessment Monitoring System (Data from Suellentrop and colleagues, 2006)
  896. Constipation
  897. Heartburn
  898. Pica
  899. Teaching Pearl
  900. Prevention of Prematurity and Low Birth Weight
  901. Fact & Fallacy
  902. FALLACY
  903. FACT
  904. Restless Leg Syndrome
  905. OTHER CONCERNS FOR PREGNANCY
  906. Epilepsy
  907. Phenylketonuria
  908. Alcohol Use
  909. Drug Addiction
  910. Teaching Pearl
  911. Adolescent Pregnancy
  912. Celiac Disease
  913. WHAT ARE LACTATION MANAGEMENT GOALS AND CONCERNS?
  914. GOALS OF LACTATION
  915. Box 11-2 The U.S. 10 Steps to Successful Breastfeeding for Hospitals.
  916. Cultural Considerations
  917. FIGURE 11-3 Milk release during breastfeeding. PRH, Prolactin-releasing hormone.
  918. BENEFITS OF LACTATION
  919. DIET INFLUENCE ON THE NURSING COUPLE
  920. MANAGEMENT OF LACTATION
  921. PHYSIOLOGY OF LACTATION
  922. FIGURE 11-4 Inverted nipple.
  923. EARLY BREASTFEEDING CONCERNS
  924. Inverted Nipples
  925. Poor Let-Down Reflex
  926. Breast Engorgement
  927. FIGURE 11-5 A, Hoffman technique. B, Milk cup.
  928. Sore or Cracked Nipples
  929. FIGURE 11-6 Proper positioning at the breast. A, Football hold. B, Cradling. C, Lying down.
  930. Fact & Fallacy
  931. FALLACY
  932. FACT
  933. Other Causes of Sore Nipples
  934. The Premature Infant
  935. Multiple Births
  936. Inappropriate Fluid Intake
  937. LATER ISSUES WITH LACTATION
  938. Inadequate Weight Gain
  939. Increased Demand
  940. Women in the Workforce
  941. FIGURE 11-7 Instructions for hand expression of milk.
  942. Teaching Pearl
  943. Weaning
  944. WHAT ARE SOME BOTTLE-FEEDING CONCERNS?
  945. Teaching Pearl
  946. TYPES OF INFANT FORMULAS
  947. WHAT INFLUENCES INFANT GROWTH AND DEVELOPMENT?
  948. INFANT GROWTH AND DEVELOPMENT
  949. FEEDING GUIDELINES DURING THE FIRST YEAR
  950. Cultural Considerations
  951. Fact & Fallacy
  952. FALLACY
  953. FACT
  954. INAPPROPRIATE FOODS
  955. WHAT ARE SOME CLINICAL PROBLEMS IN INFANCY?
  956. PREMATURITY
  957. LOW BIRTH WEIGHT
  958. FAILURE TO THRIVE
  959. ALLERGIES
  960. INBORN ERRORS OF METABOLISM
  961. GALACTOSEMIA
  962. PHENYLKETONURIA
  963. HOMOCYSTINURIA
  964. TYROSINOSIS
  965. MAPLE SYRUP URINE DISEASE
  966. HISTIDINEMIA
  967. OTHER ISSUES
  968. WHAT ARE RISK FACTORS AND PREVENTION STRATEGIES FOR POSTPARTUM DEPRESSION?
  969. WHAT IS THE ROLE OF THE NURSE AND OTHER HEALTH CARE PROFESSIONALS IN MATERMAL AND INFANT NUTRITION?
  970. DURING PREGNANCY
  971. AFTER PREGNANCY
  972. DURING LACTATION
  973. FOR BOTTLE-FED INFANTS
  974. REGARDING THE INTRODUCTION TO SOLID FOOD
  975. Chapter Challenge Questions & Classroom Activities
  976. Case Study
  977. Critical Thinking Applications
  978. REFERENCES
  979. chapter 12 Growth and Development Issues in Promoting Good Health
  980. Objectives
  981. Terms to Identify
  982. INTRODUCTION
  983. WHAT IS THE IMPACT OF NUTRITION FOR OPTIMAL GROWTH AND DEVELOPMENT?
  984. GROWTH
  985. FIGURE 12-1 Stunting is shown with Nigerian children, born in the same month in the same village, who have genetically similar parents.
  986. 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.
  987. DEVELOPMENT
  988. FIGURE 12-3 Marasmus.
  989. Table 12-1 Daily Macronutrient and Fluid Needs for Children
  990. WHAT ARE NUTRITIONAL NEEDS OF CHILDREN?
  991. Role of Protein in Growth and Development
  992. Kilocalorie Needs
  993. Fluid Needs
  994. WHAT IS THE NUTRITIONAL STATUS OF U.S. CHILDREN?
  995. Cultural Considerations
  996. Cultural Considerations
  997. Fact & Fallacy
  998. FALLACY
  999. FACT
  1000. HOW IS NUTRITIONAL STATUS OF CHILDREN ASSESSED WITH GROWTH CHARTS?
  1001. 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.
  1002. WHAT ARE FEEDING MANAGEMENT CONCERNS FOR CHILDREN?
  1003. IMPORTANT CONSIDERATIONS IN FEEDING THE TODDLER AND PRESCHOOL-AGE CHILD (1 TO 5 YEARS OLD)
  1004. Teaching Pearl
  1005. Table 12-2 Age-Related Childhood Food Guidelines
  1006. FIGURE 12-5 Pasta is a favorite dish of young children.
  1007. Box 12-1 Suggested Snacks and Finger Foods
  1008. Box 12-2 Good Snack Foods for Dental Health
  1009. Table 12-3 Pattern of Feeding for Toddlers and Preschool-Age Children
  1010. FIGURE 12-6 Healthy children love to play.
  1011. Fact & Fallacy
  1012. FALLACY
  1013. FACT
  1014. A Growing Sense of Independence Among Preschoolers
  1015. Developing Sound Food Values
  1016. Cultural Considerations
  1017. Fact & Fallacy
  1018. FALLACY
  1019. FACT
  1020. Coping With Food Advertisements
  1021. Working Parents
  1022. IMPORTANT CONSIDERATIONS IN FEEDING THE SCHOOL-AGE CHILD (5 TO 11 YEARS OLD)
  1023. HOW DO THE CHANGES OF ADOLESCENCE AFFECT EATING PATTERNS AND NUTRITIONAL NEEDS?
  1024. WHAT ARE COMMON NUTRITIONAL ISSUES OF CHILDREN AND ADOLESCENTS?
  1025. ALLERGIES
  1026. ANEMIA AND IRON DEFICIENCY
  1027. Box 12-3 Home-Packed School Lunch Ideas
  1028. VITAMIN A ( c OR EQUIVALENT)
  1029. VITAMIN C ( c OR EQUIVALENT)
  1030. PROTEIN (1 oz OR c OR EQUIVALENT)
  1031. CALCIUM (1 c OR EQUIVALENT)
  1032. ASTHMA
  1033. ATTENTION-DEFICIT/HYPERACTIVITY DISORDER
  1034. AUTISTIC SPECTRUM DISORDERS
  1035. CELIAC DISEASE
  1036. CONSTIPATION
  1037. CYSTIC FIBROSIS
  1038. DENTAL DECAY
  1039. FIGURE 12-7 Examples of baby-bottle tooth decay.
  1040. Cultural Consideration
  1041. FIGURE 12-8 Bulimia-induced dental erosion.
  1042. Fact & Fallacy
  1043. FALLACY
  1044. FACT
  1045. EATING DISORDERS
  1046. Anorexia Nervosa
  1047. Dietary Treatment
  1048. Bulimia
  1049. Dietary Treatment
  1050. EPILEPSY
  1051. LEAD TOXICITY
  1052. MIGRAINE
  1053. OBESITY
  1054. POOR WEIGHT GAIN
  1055. UPPER RESPIRATORY INFECTION
  1056. WHAT ARE CONCERNS OF DEVELOPMENTAL DISABILITY?
  1057. FIGURE 12-9 A, Person with Down syndrome. B, Person with cerebral palsy.
  1058. Table 12-4 Description and Nutritional Implications of Some Developmental Disability Conditions
  1059. WHAT ARE THE NUTRITION-RELATED PROBLEMS AND CONCERNS OF THE DEVELOPMENTALLY DISABLED?
  1060. FIGURE 12-10 Flowchart for attaining nutritional goals for the developmentally disabled population.
  1061. Table 12-5 Energy Requirement Chart for Individuals with Disabilities
  1062. WHAT ARE NUTRITION CONCERNS FOR CHILDREN AND ADOLESCENTS INVOLVED IN SPORTS OR OTHER PHYSICAL ACTIVITIES?
  1063. Fact & Fallacy
  1064. FALLACY
  1065. FACT
  1066. THE FEMALE ATHLETE TRIAD
  1067. RISK OF DEHYDRATION
  1068. Box 12-4 Fluid Replacement and Goals for Carbohydrate and Sodium for Endurance Athletics (per 20 oz)
  1069. Teaching Pearl
  1070. WHAT IS THE ROLE OF THE NURSE OR OTHER HEALTH CARE PROFESSIONALS IN PROMOTING GOOD NUTRITION DURING CHILDHOOD?
  1071. FOR CHILDREN
  1072. FOR TEENAGERS
  1073. Chapter Challenge Questions & Classroom Activities
  1074. Case Study
  1075. Critical Thinking Applications
  1076. REFERENCES
  1077. chapter 13 Nutrition Over the Adult Life Span
  1078. Objectives
  1079. Terms to Identify
  1080. INTRODUCTION
  1081. FIGURE 13-1 Older adults are increasingly staying active and involved in sports.
  1082. Fact & Fallacy
  1083. FALLACY
  1084. FACT
  1085. WHAT ARE NUTRITIONAL CONCERNS OF THE YOUNG ADULT?
  1086. FIGURE 13-2 Late-night snacking is a common social experience in college dormitories.
  1087. FIGURE 13-3 Marriage has many influences on food choices.
  1088. HOW DO LIFE CYCLE ISSUES AFFECT NUTRITIONAL STATUS?
  1089. SOCIAL CHANGES
  1090. ECONOMIC CHANGES
  1091. PHYSICAL CHANGES
  1092. FIGURE 13-4 Exercise is possible even for bedridden adults.
  1093. Teaching Pearl
  1094. WHAT ARE THE NUTRIENT NEEDS OVER THE LIFE SPAN?
  1095. ENERGY
  1096. Table 13-1 Physiologic Changes in the Older Adult
  1097. PROTEIN
  1098. VITAMINS AND MINERALS
  1099. Cultural Considerations
  1100. HYDRATION
  1101. Teaching Pearl
  1102. FIBER
  1103. Teaching Pearl
  1104. WHAT ARE SOME NUTRITION ISSUES FOR WOMEN?
  1105. PREMENSTRUAL SYNDROME
  1106. MENSTRUAL MIGRAINES
  1107. MENOPAUSE
  1108. WHAT ARE NUTRITIONAL NEEDS FOR PHYSICAL ENDURANCE, STRENGTH, AND HEALTH IN SPORTS AND PHYSICALLY DEMANDING OCCUPATIONS?
  1109. SPORTS NUTRITION ISSUES
  1110. PROTEIN NEEDS
  1111. FLUID AND ELECTROLYTE REQUIREMENTS
  1112. ENDURANCE SPORTS AND NEEDS
  1113. PREVENTION AND MANAGEMENT OF HYPONATREMIA
  1114. SPORTS ANEMIA
  1115. NUTRITION ISSUES OF THE MILITARY
  1116. WHAT ARE SOME COMMON NUTRITION-RELATED MEDICAL CONDITIONS IN ADULTS?
  1117. ANEMIA
  1118. ARTHRITIS AND OTHER INFLAMMATORY CONDITIONS
  1119. Table 13-2 Laboratory Guide to Anemias With Low Hemoglobin and Hematocrit
  1120. BENIGN PROSTATIC HYPERPLASIA
  1121. BOWEL MANAGEMENT
  1122. CELIAC DISEASE
  1123. EPILEPSY
  1124. GASTROESOPHAGEAL REFLUX DISORDER
  1125. HEARING LOSS
  1126. MIGRAINES
  1127. NEURODEGENERATIVE AND COGNITIVE DISEASES
  1128. OSTEOPOROSIS
  1129. Cultural Consideration
  1130. Fact & Fallacy
  1131. FALLACY
  1132. FACT
  1133. PANIC ATTACKS
  1134. PSORIASIS
  1135. PSYCHIATRIC CONCERNS
  1136. SARCOPENIA
  1137. URINARY TRACT INFECTIONS
  1138. VISION LOSS
  1139. WHAT ARE SOME CONCERNS RELATED TO FOOD-DRUG INTERACTIONS?
  1140. WHAT IS THE NUTRITION SCREENING INITIATIVE, AND WHAT IS ITS ROLE IN PREVENTING MALNUTRITION IN OLDER ADULTS?
  1141. WHAT IS THE ROLE OF THE NURSE AND OTHER HEALTH CARE PROFESSIONALS IN PROMOTING THE NUTRITIONAL HEALTH OF THE OLDER ADULT?
  1142. Box 13-1 DETERMINE Checklist
  1143. DISEASE
  1144. EATING POORLY
  1145. TOOTH LOSS OR MOUTH PAIN
  1146. ECONOMIC HARDSHIP
  1147. REDUCED SOCIAL CONTACT
  1148. MULTIPLE MEDICINES
  1149. INVOLUNTARY WEIGHT LOSS OR GAIN
  1150. NEEDS ASSISTANCE IN SELF-CARE
  1151. ELDER YEARS ABOVE AGE 80
  1152. FIGURE 13-5 Healthy adults can have productive lives into their senior years.
  1153. Chapter Challenge Questions & Classroom Activities
  1154. Case Study
  1155. Critical Thinking Applications
  1156. REFERENCES
  1157. chapter 14 Public Health Issues in National and International Nutrition
  1158. Objectives
  1159. Terms to Identify
  1160. INTRODUCTION
  1161. WHAT ARE NATIONAL HEALTH CONCERNS?
  1162. CHILDHOOD OBESITY
  1163. Teaching Pearl
  1164. WATER SAFETY
  1165. Cultural Considerations
  1166. HEAVY METAL CONCERNS DURING PREGNANCY AND EARLY CHILDHOOD
  1167. SAFE FOOD SUPPLIES
  1168. Table 14-1 Typical Food Additives: Why and Where Used
  1169. Table 14-2 Food and Nutrition-Related Responsibilities of Federal Agencies
  1170. NUTRITION MISINFORMATION
  1171. HUNGER AND FOOD INSECURITY
  1172. Cultural Considerations
  1173. WHAT NATIONAL PROGRAMS HELP IMPROVE NUTRITION?
  1174. THE CHILD AND ADULT CARE FEEDING PROGRAM
  1175. THE EXPANDED FOOD AND NUTRITION EDUCATION PROGRAM
  1176. FIGURE 14-1 A nutrition teaching assistant with the Expanded Food and Nutrition Education Program (EFNEP) visits the home of a low-income family.
  1177. THE FOOD STAMP PROGRAM
  1178. AID TO FAMILIES WITH DEPENDENT CHILDREN
  1179. COMMODITY SUPPLEMENTAL FOOD PROGRAM
  1180. THE NUTRITION PROGRAM FOR THE ELDERLY
  1181. PROJECT HEAD START
  1182. THE SCHOOL LUNCH AND BREAKFAST PROGRAM
  1183. SPECIAL SUPPLEMENTAL NUTRITION PROGRAM FOR WOMEN, INFANTS, AND CHILDREN
  1184. FIGURE 14-2 Monitoring growth of an infant in the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC).
  1185. WHAT IS THE IMPORTANCE OF FOOD POISONING AND HOW CAN IT BE PREVENTED?
  1186. FIGURE 14-3 Temperature of food for control of bacteria.
  1187. PERSONAL HYGIENE AND FOOD SAFETY
  1188. Teaching Pearl
  1189. FOOD-SAFETY ISSUES FOR OLDER ADULTS
  1190. WHAT ARE SOME TYPES OF FOOD POISONING?
  1191. Table 14-3 Bacterial Foodborne Illness: Causes, Symptoms, and Prevention
  1192. Fact & Fallacy
  1193. FALLACY
  1194. FACT
  1195. WHAT ARE SOME INTERNATIONAL NUTRITION PROBLEMS AND THE INTERESTED AGENCIES?
  1196. MALNUTRITION
  1197. FIGURE 14-4 Classic Bitot’s spot of avitaminosis-A in an adult in rural India.
  1198. Table 14-4 World Organizations for Better Nutrition
  1199. UNSAFE WATER
  1200. HIV and AIDS
  1201. WHAT IS THE ROLE OF THE NURSE AND OTHER HEALTH CARE PROFESSIONALS IN NATIONAL AND INTERNATIONAL NUTRITION PROGRAMS?
  1202. NATIONAL NUTRITION
  1203. Box 14-1 Money-Saving Food-Shopping Skills
  1204. INTERNATIONAL NUTRITION
  1205. Chapter Challenge Questions & Classroom Activities
  1206. Case Study
  1207. Critical Thinking Applications
  1208. REFERENCES
  1209. chapter 15 The Nutrition Care Process in the Health Care Setting
  1210. Objectives
  1211. Terms to Identify
  1212. INTRODUCTION
  1213. WHAT IS THE ROLE OF MEDICAL NUTRITION THERAPY IN A HEALTH CARE SETTING?
  1214. FIGURE 15-1 Sample initial nutrition assessment and care plan.
  1215. WHAT ARE ISSUES OF ACUTE CARE?
  1216. CRITICAL ILLNESS
  1217. Box 15-1 Kilocalorie Calculations
  1218. HARRIS-BENEDICT FORMULA (BASAL ENERGY EXPENDITURE [BEE])*
  1219. Women
  1220. Men
  1221. DIABETES
  1222. SURGERY
  1223. BURNS
  1224. TRAUMATIC BRAIN INJURY
  1225. HIV AND AIDS
  1226. FLUID NEEDS IN CRITICAL CARE
  1227. WHAT ARE LONG-TERM HEALTH CARE ISSUES?
  1228. HOW IS THE OLDER ADULT’S NUTRITIONAL STATUS ASSESSED?
  1229. MINIMUM DATA SET FORMS
  1230. WEIGHT MONITORING
  1231. BOWEL MANAGEMENT
  1232. PRESSURE AND OTHER SKIN ULCERS
  1233. DYSPHAGIA
  1234. CARE PLANS
  1235. FIGURE 15-2 Sample certified nursing assistant care card.
  1236. WHAT ARE INSTITUTIONAL MEAL CONCERNS AND CONSIDERATIONS?
  1237. FIGURE 15-3 Assistive devices for eating problems.
  1238. Table 15-1 Progressive Basic Hospital Diets
  1239. Table 15-2 Menu Modification of Food Groups of the MyPyramid Food Guidance System for Therapeutic Diets
  1240. Table 15-3 The Team Approach to Health Care in Feeding
  1241. FIGURE 15-4 A, Improper, and B, proper positioning at mealtimes.
  1242. Table 15-4 Feeding Techniques for Resolving and Improving Feeding Problems
  1243. Table 15-5 Physiologic Responses to Stress
  1244. WHAT ARE INDICATIONS FOR NUTRITION SUPPORT?
  1245. FIGURE 15-5 Determining the type of nutritional support for the patient. PPN, Partial parenteral nutrition; TPN, total parenteral nutrition.
  1246. WHAT ARE GUIDELINES FOR USE OF ENTERAL NUTRITION?
  1247. FIGURE 15-6 Tube feeding routes.
  1248. OTHER BENEFITS OF ENTERAL NUTRITION
  1249. WHAT ARE GUIDELINES FOR DELIVERY OF ENTERAL NUTRITION?
  1250. 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.
  1251. Fact & Fallacy
  1252. FALLACY
  1253. FACT
  1254. Table 15-6 Enteral Feeding Complications and Problem Solving
  1255. WHAT ARE GUIDELINES FOR DELIVERY OF PARENTERAL NUTRITION?
  1256. HOW IS NUTRITION SUPPORT MONITORED?
  1257. Cultural Considerations
  1258. WHY ARE FOOD AND DRUG INTERACTIONS CONSIDERED IN THE NUTRITIONAL CARE PLANNING PROCESS?
  1259. Box 15-2 Foods High in Potassium
  1260. HERBAL MEDICATIONS
  1261. Teaching Pearl
  1262. WHAT IS PALLIATIVE CARE?
  1263. HOSPICE
  1264. Cultural Considerations
  1265. WHAT IS THE ROLE OF THE NURSE AND OTHER HEALTH CARE PROFESSIONALS IN PROMOTING NUTRITIONAL CARE IN THE HEALTH CARE SETTING?
  1266. Chapter Challenge Questions & Classroom Activities
  1267. Case Study
  1268. Critical Thinking Applications
  1269. Nutritional Assessment and Care Plan
  1270. REFERENCES
  1271. Back Matter
  1272. Glossary

 

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