This is completed downloadable of Test Bank for Williams’ Basic Nutrition and Diet Therapy, 14th Edition: Staci Nix
Product Details:
- ISBN-10 : 0323083471
- ISBN-13 : 978-0323083478
- Author: Staci Nix McIntosh MS RD CD (Author)
Williams’ Basic Nutrition & Diet Therapy is a market leader for a reason ― it provides coverage of hot topics, emerging trends, and cutting edge research, plus all the essentials for providing the best nutrition care. You’ll love it for the clear, conversational writing style and vivid illustrations that guide you from fundamental concepts of nutrition to the application of those concepts in clinical practice.
Table of Content:
- Part 1 Introduction to Basic Principles of Nutritional Science
- Interactive Review – Part 1
- Chapter 1 Food, Nutrition, and Health
- Key Concepts
- Health Promotion
- Basic Definitions
- Nutrition and Dietetics
- Health and Wellness
- National Health Goals
- Traditional and Preventive Approaches to Health
- Importance of a Balanced Diet
- Food and Health
- Figure 1-1 Healthy People 2020 Goals.
- Drug-Nutrient Interaction: Introduction to Drug-Nutrient Interactions
- Signs of Good Nutrition
- Functions of Nutrients in Food
- Energy Sources
- Carbohydrates
- Fats
- Proteins
- Figure 1-2 The recommended intake of each energy-yielding nutrient as a percentage of total energy intake.
- Tissue Building
- Proteins
- Other Nutrients
- Vitamins and Minerals
- Fatty Acids
- Regulation and Control
- Vitamins
- Minerals
- Water and Fiber
- Nutritional States
- Optimal Nutrition
- Malnutrition
- Undernutrition
- Cultural Considerations: Food Insecurity
- Overnutrition
- Nutrient and Food Guides for Health Promotion
- Nutrient Standards
- U.S. Standards: Dietary Reference Intakes
- Box 1-1 Dietary Reference Intake Panels of the Institute of Medicine of the National Academy of Sciences
- Other Standards
- Food Guides and Recommendations
- MyPlate
- Figure 1-3 MyPlate food guidance system recommendations.
- Figure 1-4 Summary of the Dietary Guidelines for Americans, 2010.
- Dietary Guidelines for Americans
- Other Recommendations
- Individual Needs
- Person-Centered Care
- Changing Food Environment
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- True-False
- Multiple Choice
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Chapter 2 Carbohydrates
- Key Concepts
- Nature of Carbohydrates
- Relation to Energy
- Basic Fuel Source
- Energy-Production System
- Dietary Importance
- Classes of Carbohydrates
- Monosaccharides
- Glucose
- Fructose
- TABLE 2-1 Summary of Carbohydrate Classes
- Galactose
- Disaccharides
- Sucrose
- Figure 2-1 High-fructose corn sweetener: per capita consumption adjusted for loss.
- Lactose
- Maltose
- Polysaccharides
- Starch
- Figure 2-2 Complex carbohydrate foods.
- Figure 2-3 Kernel of wheat showing bran layers, endosperm, and germ.
- Glycogen
- Dietary Fiber
- Box 2-1 Summary of Soluble and Insoluble Fibers
- Insoluble
- Soluble
- Cellulose
- Drug-Nutrient Interaction: Phytic Acid and Mineral Absorption
- Lignin
- TABLE 2-2 Summary of Dietary Fiber Classes
- Noncellulose Polysaccharides
- Clinical Applications: Case Study: Identifying Carbohydrates and Fiber
- Breakfast
- Lunch
- Snack
- Dinner
- Questions for Analysis
- For Further Focus: Fiber: What’s All the Fuss About?
- Other Sweeteners
- Nutritive Sweeteners
- Nonnutritive Sweeteners
- TABLE 2-3 Dietary Fiber and Caloric Value for Selected Foods
- Functions of Carbohydrates
- Primary Energy Function
- Basic Fuel Supply
- TABLE 2-4 Sweetness of Sugars and Artificial Sweeteners
- Reserve Fuel Supply
- Special Tissue Functions
- Liver
- Protein and Fat
- Central Nervous System
- Food Sources of Carbohydrates
- Starches
- Sugars
- TABLE 2-5 Carbohydrate Content of Select Foods
- For Further Focus: Carbohydrate Complication
- Glycemic Index
- How it Works
- Complications of Use
- Benefits of Consistent Use
- Net Carbs
- Problems With the “Net Carb” Theory
- Digestion of Carbohydrates
- Mouth
- Stomach
- Small Intestine
- Pancreatic Secretions
- Intestinal Secretions
- Cultural Considerations: Ethnicity and Lactose Intolerance
- Recommendations for Dietary Carbohydrate
- Dietary Reference Intakes
- Figure 2-4 Summary of carbohydrate digestion.
- Clinical Applications: What is Your Dietary Reference Intake for Carbohydrates?
- Dietary Guidelines for Americans
- MyPlate
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- True-False
- Multiple Choice
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Chapter 3 Fats
- Key Concepts
- The Nature of Fats
- Dietary Importance
- Structure and Classes of Fats
- Classification of Fatty Acids
- Saturated Fatty Acid
- Figure 3-1 A triglyceride contains three fatty acids bound to a glycerol molecule.
- Figure 3-2 Types of fatty acids. A, Saturated palmitic acid. B, Monounsaturated oleic acid (omega-9). C, Polyunsaturated linoleic acid (omega-6). D, Polyunsaturated alpha-linolenic acid (omega-3).
- Unsaturated Fatty Acid
- Figure 3-3 Dietary sources of saturated fats.
- Trans-Fatty Acids
- Figure 3-4 Dietary sources of monounsaturated and polyunsaturated fats.
- Omega-3 and Omega-6 Fatty Acids
- Essentiality of Fatty Acids
- Figure 3-5 Composition of high-density lipoproteins (HDL) and low-density lipoproteins (LDL).
- Figure 3-6 Phospholipid bilayer.
- Lipoproteins
- Phospholipids
- Lecithin
- Eicosanoids
- Sterols
- Cholesterol
- Functions of Fat
- Fat in Foods
- Energy
- Essential Nutrients
- Flavor and Satisfaction
- Fat Substitutes
- Fat in the Body
- Adipose Tissue
- Cell Membrane Structure
- Food Sources of Fat
- Variety of Sources
- Animal Fats
- Cultural Considerations: Ethnic Differences in Lipid Metabolism
- Plant Fats
- Characteristics of Food Fat Sources
- Visible Fat
- Invisible Fat
- Food Label Information
- TABLE 3-1 Fat in Food Servings
- Figure 3-7 Example of nutrition facts panel listing the trans fat content.
- Digestion of Fats
- Mouth
- Stomach
- Small Intestine
- Bile From the Gallbladder
- Figure 3-8 Summary of lipid digestion.
- Enzymes From the Pancreas
- Enzyme From the Small Intestine
- Absorption
- Digestibility of Food Fats
- Figure 3-9 Composition of a chylomicron.
- Figure 3-10 Summary of fat absorption.
- Recommendations for Dietary Fat
- Dietary Fat and Health
- American Diet
- Health Problems
- Amount of Fat
- Clinical Applications: How Much Fat Are You Eating?
- Type of Fat
- Essential Fatty Acid Deficiency
- Trans-Fatty Acids
- Health Promotion
- Dietary Reference Intakes
- Dietary Guidelines for Americans
- MyPlate
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- True-False
- Multiple Choice
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Chapter 4 Proteins
- Key Concepts
- The Nature of Proteins
- Amino Acids: Basic Building Matter
- Role as Building Units
- Dietary Importance
- Classes of Amino Acids
- Figure 4-1 Amino acid structure.
- Indispensable Amino Acids
- Dispensable Amino Acids
- Box 4-1 Indispensable, Dispensable, and Conditionally Indispensable Amino Acids
- Conditionally Indispensable Amino Acids
- Drug-Nutrient Interaction: Aspartame and Phenylketonuria
- Balance
- Protein Balance
- Nitrogen Balance
- Positive Nitrogen Balance
- Figure 4-2 The balance between protein compartments and the amino acid pool.
- Negative Nitrogen Balance
- Functions of Protein
- Primary Tissue Building
- Additional Body Functions
- Water and pH Balance
- Box 4-2 Functions of Protein
- Metabolism and Transportation
- Body Defense System
- Energy System
- Food Sources of Protein
- Types of Food Proteins
- Complete Proteins
- Incomplete Proteins
- Vegetarian Diets
- Complementary Protein
- Figure 4-3 Sources of complete proteins.
- Cultural Considerations: Indispensable Amino Acids and Their Complementary Food Proteins
- Types of Vegetarian Diets
- Figure 4-4 The lacto-ovo-vegetarian diet pyramid.
- Health Benefits and Risk
- Digestion of Proteins
- Mouth
- Stomach
- Hydrochloric Acid
- Pepsin
- TABLE 4-1 Nutrient Considerations for Vegetarians
- Rennin
- Small Intestine
- Pancreatic Secretions
- Intestinal Secretions
- Recommendations for Dietary Protein
- Influential Factors of Protein Needs
- Tissue Growth
- Dietary Protein Quality
- Figure 4-5 Summary of protein digestion.
- TABLE 4-2 Comparative Protein Quality of Selected Foods
- Illness or Disease
- Dietary Deficiency or Excess
- Protein-Energy Malnutrition
- Kwashiorkor
- Marasmus
- Excess Dietary Intake
- Figure 4-6 Kwashiorkor. The infant shows generalized edema, which is seen in the form of puffiness of the face, arms, and legs.
- For Further Focus: The High-Protein Diet
- Dietary Guides
- Dietary Reference Intakes
- Clinical Applications: Calculating Dietary Reference Intake for Protein
- Dietary Guidelines for Americans
- TABLE 4-3 Foods That Are High in Protein*
- MyPlate
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- True-False
- Multiple Choice
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Chapter 5 Digestion, Absorption, and Metabolism
- Key Concepts
- Digestion
- Basic Principles
- Principle of Change
- Principle of Wholeness
- Figure 5-1 The gastrointestinal system. Through the successive parts of the system, multiple activities of digestion liberate food nutrients for use.
- Mechanical and Chemical Digestion
- Mechanical Digestion: Gastrointestinal Motility
- Muscles
- Nerves
- Chemical Digestion: Gastrointestinal Secretions
- Hydrochloric Acid and Buffer Ions
- Enzymes
- Mucus
- Water and Electrolytes
- Bile
- Digestion in the Mouth and Esophagus
- Mechanical Digestion
- Chemical Digestion
- Digestion in the Stomach
- Mechanical Digestion
- Figure 5-2 Stomach.
- Chemical Digestion
- Acid
- Mucus
- Enzymes
- Digestion in the Small Intestine
- Mechanical Digestion
- Chemical Digestion
- Pancreatic Enzymes
- Intestinal Enzymes
- Mucus
- Bile
- Hormones
- Figure 5-3 Organs of the biliary system and the pancreatic ducts.
- Figure 5-4 Summary of the factors that influence secretions in the gastrointestinal tract.
- Absorption and Transport
- Figure 5-5 Summary of the digestive processes.
- Box 5-1 Functions of the Liver
- Major Functions
- Specific Metabolic Functions of the Macronutrients
- Absorption in the Small Intestine
- Absorbing Structures
- Absorption Processes
- Figure 5-6 The intestinal wall. A diagram of the villi of the human intestine that shows its structure and the blood and lymph vessels.
- Figure 5-7 Transport pathways through the cell membrane.
- Absorption in the Large Intestine
- Water
- Dietary Fiber
- Clinical Applications: The Sometimes Embarrassing Effects of Digestion
- Stomach Gas
- Intestinal Gas
- Macronutrients and Micronutrients
- Transport
- Vascular System
- Lymphatic System
- Metabolism
- Energy for Fuel
- Stored Energy
- TABLE 5-1 Intestinal Absorption of Some Major Nutrients
- For Further Focus: What about Alcohol?
- Does Alcohol Provide Energy?
- Is Alcohol a Nutrient?
- How Is Alcohol Digested?
- How Is Alcohol Metabolized?
- More Information
- Errors in Digestion and Metabolism
- The Genetic Defect
- Figure 5-8 Sites of secretion and absorption in the gastrointestinal tract.
- Phenylketonuria
- Galactosemia
- Figure 5-9 Metabolic pathways.
- Glycogen Storage Diseases
- Other Intolerances or Allergies
- Lactose Intolerance
- Allergies
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- True-False
- Multiple Choice
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Chapter 6 Energy Balance
- Key Concepts
- Human Energy System
- Basic Energy Needs
- Voluntary Work and Exercise
- Involuntary Body Work
- Sources of Fuel
- Measurement of Energy
- Unit of Measure: Kilocalorie
- Food Energy: Fuel Factors
- Caloric and Nutrient Density
- Energy Balance
- Energy Intake
- Sources of Food Energy
- Sources of Stored Energy
- Figure 6-1 Measuring resting metabolic rate with a metabolic cart.
- Glycogen
- Adipose Tissue
- Muscle Mass
- Energy Output
- Resting Energy Expenditure and Basal Energy Expenditure
- Measuring Basal Metabolic Rate or Resting Metabolic Rate
- Figure 6-2 A, MedGem and B, BodyGem devices, which are used to determine the resting metabolic rate.
- Predicting Basal Metabolic Rate or Resting Metabolic Rate
- Factors That Influence Basal Metabolic Rate
- Box 6-1 Equations for Estimating Resting Energy Needs
- Mifflin-St. Jeor
- Men
- Women
- PA coefficient
- Harris-Benedict
- Men
- Women
- PA coefficient
- 2002 Dietary Reference Intake Energy Calculation
- Children 0 to 36 Months Old
- Boys 3 to 8 Years Old
- PA coefficient
- Girls 3 to 8 Years Old
- PA coefficient
- Boys 9 to 18 Years Old
- PA coefficient
- Girls 9 to 18 Years Old
- PA coefficient
- Men 19 Years Old and Older
- PA coefficient
- Women 19 Years Old and Older
- PA coefficient
- Drug-Nutrient Interaction: Absorption of Levothyroxine
- Cultural Considerations: Hypermetabolism and Hypometabolism: What are They and Who is at Risk?
- Physical Activity
- Figure 6-3 Energy output increases during exercise.
- TABLE 6-1 Energy Expenditure Per Pound Per Hour During Various Activities
- Clinical Applications: Evaluate Your Daily Energy Requirements
- Estimated Energy Requirement (EER) as Calculated by the 2002 Dietary Reference Intakes
- Physical Activity
- Example 1
- Example 2
- Thermic Effect of Food
- Total Energy Requirement
- Figure 6-4 The contributions of resting metabolic rate, physical activity, and the thermic effect of food to total energy expenditure.
- TABLE 6-2 Energy Balance Example: A 32-Year-Old Woman Who Weighs 120 lb and who is 5 Feet and 4 Inches Tall
- Recommendations for Dietary Energy Intake
- General Life Cycle
- Growth Periods
- TABLE 6-3 Approximate Caloric Allowances From Birth to the Age of 18 Years
- Adulthood
- Dietary Reference Intakes
- TABLE 6-4 Median Height, Weight, and Recommended Energy Intake
- Dietary Guidelines for Americans
- MyPlate
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- True-False
- Multiple Choice
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Chapter 7 Vitamins
- Key Concepts
- Dietary Reference Intakes
- The Nature of Vitamins
- Discovery
- Early Observations
- Early Animal Experiments
- Era of Vitamin Discovery
- Definition
- For Further Focus: Small Measures for Small Needs
- Functions of Vitamins
- Metabolism: Enzymes and Coenzymes
- Tissue Structure and Protection
- Prevention of Deficiency Diseases
- Vitamin Metabolism
- Fat-Soluble Vitamins
- Water-Soluble Vitamins
- Section 1 Fat-Soluble Vitamins
- Vitamin A (Retinol)
- Functions
- Vision
- Tissue Strength and Immunity
- Growth
- Requirements
- Food Forms and Units of Measure
- Body Storage
- Deficiency Disease
- Box 7-1 Carotenoids
- Toxicity Symptoms
- Food Sources
- Stability
- TABLE 7-1 Food Sources of Vitamin A
- Vitamin D (Calciferol)
- Figure 7-1 Vitamin D activation from skin synthesis and dietary sources. Normal vitamin D metabolism maintains blood calcium levels.
- Functions
- Absorption of Calcium and Phosphorus and Bone Mineralization
- Osteoporosis Treatment
- Requirements
- Figure 7-2 A child with rickets; note the bowlegs.
- Deficiency Disease
- Toxicity Symptoms
- Food Sources
- Stability
- TABLE 7-2 Food Sources of Vitamin D
- Vitamin E (Tocopherol)
- Functions
- Antioxidant Function
- Relation to Selenium Metabolism
- Requirements
- Deficiency Disease
- Toxicity Symptoms
- Food Sources
- TABLE 7-3 Food Sources of Vitamin E As α-Tocopherol
- Stability
- Vitamin K
- Functions
- Blood Clotting
- Figure 7-3 The blood-clotting mechanism. The complex clotting mechanism can be distilled into three steps: (1) the release of clotting factors from both injured tissue cells and sticky platelets at the injury site, which form a temporary platelet plug; (2) a series of chemical reactions that eventually result in the formation of thrombin; and 3) the formation of fibrin and the trapping of blood cells to form a clot.
- Drug-Nutrient Interaction: Vitamin K Considerations With Anticoagulant and Antibiotic Medications
- Bone Development
- TABLE 7-4 Food Sources of Vitamin K
- Requirements
- Deficiency Disease
- Toxicity Symptoms
- Food Sources
- Stability
- Section 2 Water-Soluble Vitamins
- Vitamin C (Ascorbic Acid)
- Functions
- Connective Tissue
- General Body Metabolism
- TABLE 7-5 Summary of Fat-Soluble Vitamins
- Antioxidant Function
- Requirements
- Clinical Applications: Ascorbic Acid Needs In Smokers
- Deficiency Disease
- Toxicity Symptoms
- Food Sources
- Stability
- Thiamin (Vitamin B1)
- Figure 7-4 Foods that are high in Vitamin C.
- TABLE 7-6 Food Sources of Vitamin C
- Functions
- Requirements
- Deficiency Disease
- Toxicity Symptoms
- Food Sources
- Stability
- Riboflavin (Vitamin B2)
- Functions
- TABLE 7-7 Food Sources of Thiamin
- Requirements
- Deficiency Disease
- TABLE 7-8 Food Sources of Riboflavin
- Toxicity Symptoms
- Food Sources
- Stability
- Niacin (Vitamin B3)
- Functions
- Requirements
- Deficiency Disease
- Figure 7-5 Pellagra, which results from a niacin deficiency.
- TABLE 7-9 Food Sources of Niacin
- Toxicity Symptoms
- Clinical Applications: Niacin as A Treatment for High Cholesterol
- Food Sources
- Stability
- Vitamin B6
- Functions
- Requirements
- Deficiency Disease
- Toxicity Symptoms
- Food Sources
- Stability
- Folate
- TABLE 7-10 Food Sources of Vitamin B6 (Pyridoxine)
- Functions
- Requirements
- Deficiency Disease
- Figure 7-6 A, Myelomeningocele. B, Spina bifida in a child at birth with a cutaneous defect over the lumbar spine.
- Toxicity Symptoms
- TABLE 7-11 Food Sources of Folate
- Food Sources
- Stability
- Cobalamin (Vitamin B12)
- Functions
- Requirements
- Figure 7-7 Digestion and absorption of vitamin B12.
- Deficiency Disease
- Toxicity Symptoms
- Food Sources
- TABLE 7-12 Food Sources of Vitamin B12 (Cobalamin)
- Stability
- Pantothenic Acid
- Functions
- Requirements
- Deficiency Disease
- Toxicity Symptoms
- Food Sources
- Stability
- Biotin
- Functions
- TABLE 7-13 Food Sources of Pantothenic Acid
- Requirements
- Deficiency Disease
- Toxicity Symptoms
- Food Sources
- Stability
- Choline
- Functions
- Requirements
- Deficiency Disease
- Toxicity Symptoms
- Food Sources
- Stability
- Section 3 Phytochemicals
- TABLE 7-14 Summary of Vitamin C and the B-Complex Vitamins
- Function
- Recommended Intake
- Food Sources
- Section 4 Vitamin Supplementation
- Recommendations for Nutrient Supplementation
- Life Cycle Needs
- Pregnancy and Lactation
- Infants, Children, and Adolescents
- Older Adults
- Lifestyle
- Restricted Diets
- Smoking
- Alcohol
- Disease
- Megadoses
- Supplementation Principles
- Cultural Considerations: The American Diet
- Box 7-2 Functional Food Categories Along With Selected Food Examples
- Functional Foods
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- True-False
- Multiple Choice
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Chapter 8 Minerals
- Key Concepts
- Nature of Body Minerals
- Classes of Body Minerals
- Major Minerals
- Box 8-1 Major Minerals and Trace Minerals in Human Nutrition
- Major Minerals*
- Trace Minerals
- Essential†
- Essentiality Unclear
- Trace Minerals
- Functions of Minerals
- Mineral Metabolism
- Digestion
- Absorption
- Transport
- Tissue Uptake
- Occurrence in the Body
- Major Minerals
- Calcium
- Functions
- Bone and Tooth Formation
- Blood Clotting
- Muscle and Nerve Action
- Metabolic Reactions
- Requirements
- Deficiency States
- Figure 8-1 Osteoporosis. Normal bone (left) versus osteoporotic bone (right).
- Cultural Considerations: Bone Health in Gender and Ethnic Groups
- Toxicity Symptoms
- Food Sources
- For Further Focus: Calcium from Food or Supplements: Which is Better?
- Phosphorus
- Functions
- Figure 8-2 Milk is the major food source of calcium.
- Bone and Tooth Formation
- Energy Metabolism
- Acid-Base Balance
- Requirements
- TABLE 8-1 Food Sources of Calcium
- Deficiency States
- Toxicity Symptoms
- Food Sources
- Sodium
- Functions
- Water Balance
- Figure 8-3 The ionic composition of the major body fluid compartments.
- TABLE 8-2 Food Sources of Phosphorus
- Muscle Action
- Nutrient Absorption
- Requirements
- Deficiency States
- Toxicity Symptoms
- Food Sources
- Potassium
- Functions
- Water Balance
- Metabolic Reactions
- Muscle Action
- Insulin Release
- Blood Pressure
- Requirements
- Deficiency States
- Toxicity Symptoms
- Food Sources
- Chloride
- Functions
- Digestion
- Respiration
- Requirements
- Deficiency States
- TABLE 8-3 Food Sources of Potassium
- Toxicity Symptoms
- Food Sources
- Magnesium
- Functions
- General Metabolism
- Protein Synthesis
- Muscle Action
- Basal Metabolic Rate
- Requirements
- Deficiency States
- Toxicity Symptoms
- Food Sources
- Sulfur
- Functions
- Hair, Skin, and Nails
- General Metabolic Functions
- Vitamin Structure
- Collagen Structure
- Requirements
- Deficiency States
- Toxicity Symptoms
- Food Sources
- Trace Minerals
- Iron
- Functions
- Hemoglobin Synthesis
- General Metabolism
- Requirements
- Figure 8-4 The absorption and metabolism of iron.
- TABLE 8-4 Summary of Major Minerals
- Figure 8-5 The global prevalence of anemia (%) and the number of individuals (in millions) affected in different population groups. PreSAC, Preschool-aged children (0 to 4.99 years old); PW, pregnant women; NPW, nonpregnant women (15 to 49.99 years old); SAC, school-aged children (5 to 14.99 years old); Men (15 to 59.99 years old); Elderly (includes men who are more than 60 years old and women who are more than 50 years old).
- Deficiency States
- Toxicity Symptoms
- Food Sources
- Figure 8-6 Food sources of dietary iron. A, Beef. B, Black-eyed peas. C, Oysters and clams.
- TABLE 8-5 Characteristics of the Heme and Nonheme Portions of Dietary Iron
- Iodine
- Functions
- Figure 8-7 Uptake of iodine for triiodothyronine and thyroxine production.
- TABLE 8-6 Food Sources of Iron
- Requirements
- Deficiency States
- Goiter
- Cretinism
- Impaired Mental and Physical Development
- Hypothyroidism
- Hyperthyroidism
- Figure 8-8 A, Illustration of a goiter. B, The extreme enlargement is a result of an extended duration of iodine deficiency.
- Toxicity Symptoms
- Food Sources
- Zinc
- Functions
- Enzyme Constituent
- Immune System
- Other Functions
- Requirements
- Deficiency States
- For Further Focus: Zinc Barriers
- Figure 8-9 Skin lesions that are characteristic of severe zinc deficiency in a patient with acrodermatitis enteropathica.
- Toxicity Symptoms
- Food Sources
- Selenium
- Functions
- Requirements
- TABLE 8-7 Food Sources of Zinc
- Deficiency States
- Toxicity Symptoms
- Food Sources
- Fluoride
- Copper
- Figure 8-10 Fluorosis.
- Manganese
- Chromium
- Molybdenum
- Other Essential Trace Minerals
- Mineral Supplementation
- Drug-Nutrient Interaction: Mineral Depletion
- Life Cycle Needs
- TABLE 8-8 Summary of Selected Trace Elements
- Pregnancy and Lactation
- Adolescence
- Adulthood
- Clinical Needs
- Iron-Deficiency Anemia
- Zinc Deficiency
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- True-False
- Multiple Choice
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Chapter 9 Water Balance
- Key Concepts
- Body Water Functions and Requirements
- Water: The Fundamental Nutrient
- Basic Principles
- A Unified Whole
- Body Water Compartments
- Particles in the Water Solution
- Homeostasis
- Body Water Functions
- Solvent
- Transport
- Thermoregulation
- Lubricant
- Body Water Requirements
- Surrounding Environment
- Activity Level
- Functional Losses
- TABLE 9-1 Adequate Intake of Water (Liters per Day)
- Metabolic Needs
- Age
- Other Dietary Factors
- Drug-Nutrient Interaction: Drug Effects on Water and Electrolyte Balance
- Dehydration
- Clinical Applications: Adverse Effects of Progressive Dehydration
- Figure 9-1 Edema. Note the finger-shaped depressions that do not rapidly refill after an examiner has exerted pressure.
- Water Intoxication
- Water Balance
- Body Water: The Solvent
- Amount and Distribution
- Extracellular Fluid
- Intracellular Fluid
- Overall Water Balance
- Figure 9-2 The distribution of total body water.
- Figure 9-3 Sources of fluid intake and output.
- TABLE 9-2 Volumes of Body Fluid Compartments as a Percentage of Body Weight
- TABLE 9-3 Water Content of Selected Food
- TABLE 9-4 Average Daily Adult Intake and Output of Water
- Water Intake
- Water Output
- Solute Particles in Solution
- Electrolytes
- Cations
- Anions
- Plasma Proteins
- TABLE 9-5 Balance of Cation and Anion Concentrations in Extracellular Fluid and Intracellular Fluid*
- Small Organic Compounds
- Separating Membranes
- Capillary Membranes
- Cell Membranes
- Forces Moving Water and Solutes Across Membranes
- Osmosis
- Diffusion
- Facilitated Diffusion
- Figure 9-4 Osmosis and diffusion through a membrane. Note that the membrane that separates a 10% glucose solution from a 20% glucose solution allows both glucose and water to pass. The container on the left shows the two solutions separated by the membrane at the start of osmosis and diffusion. The container on the right shows the results of osmosis and diffusion after some time.
- Filtration
- Active Transport
- Pinocytosis
- Figure 9-5 Pinocytosis; the engulfing of a large molecule by the cell.
- Tissue Water Circulation: The Capillary Fluid Shift Mechanism
- Purpose
- Process
- Organ Systems Involved
- Gastrointestinal Circulation
- Law of Isotonicity
- TABLE 9-6 Approximate Total Volume of Digestive Secretions*
- TABLE 9-7 Approximate Concentration of Certain Electrolytes in Digestive Fluids (mEq/L)
- Clinical Applications: Principles of Oral Rehydration Therapy
- Transport of Metabolic Compounds
- Additive Effects
- Water Absorption
- Clinical Applications
- Renal Circulation
- Hormonal Controls
- Antidiuretic Hormone Mechanism
- Renin-Angiotensin-Aldosterone System
- Acid-Base Balance
- Figure 9-6 The antidiuretic hormone (ADH) mechanism. The ADH mechanism helps to maintain the homeostasis of extracellular fluid (ECF) colloid osmotic pressure by regulating its volume and electrolyte concentration.
- Acids and Bases
- Acids
- Bases
- Acid-Base Buffer System
- Box 9-1 Sources of Acids and Bases
- Acids
- Bases
- Chemical Buffer System
- Figure 9-7 The renin-angiotensin-aldosterone mechanism. The renin-angiotensin-aldosterone mechanism restores normal extracellular fluid (ECF) volume when that volume decreases to less than normal by retaining sodium and water in the kidneys and vasoconstriction.
- Available Materials
- Base-to-Acid Ratio
- Physiologic Buffer Systems
- Respiratory Control of pH
- Urinary Control of pH
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- Matching
- Definitions
- Terms
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Part 2 Nutrition Throughout the Life Cycle
- Interactive Review – Part 2
- Chapter 10 Nutrition during Pregnancy and Lactation
- Key Concepts
- Nutritional Demands of Pregnancy
- Box 10-1 Dietary Guidelines for Americans, 2010, for Specific Populations Regarding Pregnancy and Lactation
- General Recommendations
- For Women Who Are Capable of Becoming Pregnant
- For Women Who Are Pregnant or Breast-Feeding
- Energy Needs
- Reasons for Increased Need
- Amount of Energy Increase
- Protein Needs
- Reasons for Increased Need
- Amount of Protein Increase
- Food Sources
- Key Mineral and Vitamin Needs
- Minerals
- Calcium
- Iron
- TABLE 10-1 Daily Food Plan for Pregnant Women
- Vitamins
- Folate
- Vitamin D
- Weight Gain during Pregnancy
- Amount and Quality
- TABLE 10-2 Approximate Weight Gain during a Normal Pregnancy
- Full-term pregnant woman.
- Rate of Weight Gain
- Daily Food Plan
- General Plan
- Alternative Food Patterns
- Basic Principles
- General Concerns
- Functional Gastrointestinal Problems
- Nausea and Vomiting
- Drug-Nutrient Interaction: Antiemetic Medications
- Constipation
- Hemorrhoids
- Heartburn
- High-Risk Mothers and Infants
- Identifying Risk Factors
- Clinical Applications: Who will have A low birth weight baby?
- Factors That Influence the Trend Toward More Low Birth Weight Babies
- Reducing the Risk of Low Birth Weight Infants
- Teenage Pregnancy
- For Further Focus: Pregnant Teenagers
- Know Each Client Personally
- Seek Ways to Motivate Clients
- Make Appropriate Assessments
- Make Practical Interventions
- Support the Teenager’s Responsibility
- Recognizing Special Counseling Needs
- Age and Parity
- Alcohol
- Nicotine
- Figure 10-1 Fetal alcohol syndrome.
- Clinical Applications: Nutritional Risk Factors during Pregnancy
- Risk Factors at the Onset of Pregnancy
- Risk Factors during Pregnancy
- Drugs
- Caffeine
- Pica
- Socioeconomic Problems
- Complications of Pregnancy
- Anemia
- Figure 10-2 Measuring a child’s growth at a Women, Infant, and Children Food and Nutrition Services appointment.
- Neural Tube Defects
- Intrauterine Growth Restriction
- Hypertensive Disorders of Pregnancy
- Gestational Diabetes
- Preexisting Disease
- Lactation
- Trends
- Figure 10-3 Breast-feeding among children in the United States.
- Cultural Considerations: Breast-Feeding Trends in the United States
- Prevalence of Breast-Feeding in the United States
- References
- The Baby-Friendly Hospital Initiative
- Physiologic Process of Lactation
- Mammary Glands and Hormones
- Box 10-2 Ten Steps to Successful Breast-Feeding
- Figure 10-4 Anatomy of the breast.
- Supply and Demand
- Figure 10-5 Physiology of milk production and the letdown reflex. PRH, Prolactin-releasing hormone.
- Composition
- Nutrition Needs
- Diet
- Energy and Nutrients
- Fluids
- Rest and Relaxation
- TABLE 10-3 Nutrition Composition of Human Milk Versus Cow’s Milk*
- Long-Term Results of Feeding Methods
- Risks of Formula Feeding
- Advantages of Breast-Feeding
- Box 10-3 Benefits of Breast-Feeding Compared with Formula Feeding
- Additional Resources
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- True-False
- Multiple Choice
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Chapter 11 Nutrition during Infancy, Childhood, and Adolescence
- Key Concepts
- Nutrition for Growth and Development
- Life Cycle Growth Pattern
- Infancy
- Childhood
- Adolescence
- Adulthood
- Measuring Childhood Growth
- Individual Growth Rates
- Physical Growth
- Clinical Applications: Use and Interpretation of the Centers for Disease Control and Prevention Growth Charts
- Purpose
- Step 1: Obtain Accurate Weights and Measures
- Step 2: Select the Appropriate Growth Chart
- Step 3: Record Data
- Step 4: Calculate the Body Mass Index
- Step 5: Plot the Measurements
- Step 6: Interpret the Plotted Measurements
- Psychosocial Development
- Nutritional Requirements for Growth
- Energy Needs
- Kilocalories
- TABLE 11-1 Dietary Reference Intakes of Energy and Protein from Birth to 18 Years of Age
- Macronutrients
- Protein Needs
- Water Requirements
- TABLE 11-2 Approximate Daily Fluid Needs During Growth Years
- Mineral and Vitamin Needs
- Figure 11-1 Example of a Centers for Disease Control and Prevention and World Health Organization growth chart.
- Calcium
- Cultural Considerations: Racial Differences in Calcium Retention and Peak Bone Mass
- Model for calcium retention as a function of postmenarchal age in African-American and Caucasian girls. Solid line, African-American girls; dashed line, Caucasian girls. The cumulative racial difference in bone mass on the basis of calcium accretion from the onset of menarche to 20 years after menarche is predicted to be 12%.
- Iron
- Vitamin Supplements
- Age-Group Needs
- Infancy
- Immature Infants
- Weight
- Gestational Age
- Type of Milk
- Methods of Feeding
- Term Infants
- Breast-Feeding
- Bottle-Feeding
- Figure 11-2 Breast-feeding the newborn infant. Note that the mother avoids touching the infant’s outer cheek so as not to counteract the infant’s natural rooting reflex at the touch of the breast.
- Choosing a Formula
- TABLE 11-3 Nutritional Value of Human Milk and Formula
- Preparing the Formula
- Feeding the Formula
- Cleaning Bottles and Nipples
- Figure 11-3 Baby bottle tooth decay.
- Weaning
- Cow’s Milk
- Solid Food Additions
- When to Introduce
- What to Introduce
- TABLE 11-4 Guideline for Adding Solid Foods to An Infant’s Diet during the First Year
- Commercial or Homemade
- For Further Focus: How Infants Learn to Eat
- 1 to 3 Months
- 4 to 6 Months
- 7 to 9 Months
- 10 to 12 Months
- Summary Guidelines
- Childhood
- Toddlers (1 to 3 Years Old)
- Clinical Applications: Feeding Made Simple
- Birth to 2 Years Old
- Toddlers 2 to 5 Years Old
- Preschool-Aged Children (3 to 5 Years Old)
- School-Aged Children (5 to 12 Years Old)
- Common Nutrition Problems During Childhood
- Failure to Thrive
- Drug-Nutrient Interaction: Anticonvulsants and Increased Nutrient Metabolism
- Figure 11-4 ChooseMyPlate for kids.
- Anemia
- Obesity
- Box 11-1 Childhood Overweight and Obesity Facts
- Prevalence of Obesity
- Ogden C, Carroll M. Prevalence of obesity among children and adolescents: United States, Trends 1963-1965 through 2007-2008 (website): www.cdc.gov/nchs/data/hestat/obesity_child_07_08/obesity_child_07_08.htm. Accessed June 2011.
- Contributing Factors
- Consequences
- Lead Poisoning
- Adolescence (12 to 18 Years Old)
- Physical Growth
- Cultural Considerations: Growth Charts: Can You Use Them for All Children?
- Human Milk or Alternative Feeding Formula
- Growth Charts in Relation to Variations in Sexual Maturation
- Using Growth Charts for Various Ethnic Groups
- Eating Patterns
- Eating Disorders
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- True-False
- Multiple Choice
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Chapter 12 Nutrition for Adults: The Early, Middle, and Later Years
- Key Concepts
- Adulthood: Continuing Human Growth and Development
- Coming of Age in America
- Population and Age Distribution
- Figure 12-1 The number of people 65 years old and older by age group for the years 1900 to 2000 and projected to 2010 to 2050. Reference population data refer to the resident population.
- TABLE 12-1 Population Projections for Adults from 2010 to 2050 by Age Group
- Cultural Considerations: Racial and Ethnic Composition of The U.S. Population
- Life Expectancy and Quality of Life
- Impact on Health Care
- Shaping Influences on Adult Growth and Development
- Physical Growth
- Psychosocial Development
- Young Adults (20 to 44 Years Old)
- Middle Adults (45 to 64 Years Old)
- Older Adults (65 Years Old and Older)
- Socioeconomic Status
- Figure 12-2 Factors that influence the quality of life of adults who are 60 years old and older. *The term community includes health and supportive services at local, state, and federal levels as well as health professionals and researchers.
- Figure 12-3 Elderly woman assisted by the Supplemental Nutrition Assistance Program (SNAP) to obtain needed food.
- Nutrition Needs
- The Aging Process and Nutrition Needs
- General Physiologic Changes
- Biologic Changes
- Metabolism
- Hormones
- Effect on Food Patterns
- Individuality of the Aging Process
- Nutrition Needs
- Macronutrients and Fluids
- Carbohydrate
- Fat
- Protein
- Fluid
- Micronutrients and Health Concerns
- Figure 12-4 Osteoporotic vertebral body (right) shortened by compression fractures compared with a normal vertebral body. Note that the osteoporotic vertebra has a characteristic loss of horizontal trabeculae and a thickened vertical trabeculae.
- Nutrient Supplementation
- Figure 12-5 Projected prevalence of osteoporosis and low bone mass of the hip among women, men, and both sexes who are 50 years old or older. Note that the National Health and Nutrition Examination Survey is conducted by the National Center for Health Statistics, which is a part of the Centers for Disease Control and Prevention. This survey is conducted on a nationally representative sample of Americans. As a part of the study, bone mineral density of the hip was measured in 14,646 men and women who were 20 years old or older throughout the United States from 1988 until 1994. These values were compared with the World Health Organization definitions to derive the percentage of individuals who were older than 50 years old who have osteoporosis and low bone mass. These percentages were then applied to the total population of men and women who were older than 50 years old to estimate the absolute number of men and women in the United States with osteoporosis and low bone mass. Projections for 2010 and 2020 are based on population forecasts for these years; they are significantly higher than current figures because of the expected growth in the overall population and the expected aging of the population.
- Clinical Needs
- Health Promotion and Disease Prevention
- Reducing Risk for Chronic Disease
- Nutritional Status
- Figure 12-6 Mini Nutritional Assessment.
- Clinical Applications: Feeding Older Adults With Sensitivity
- Basic Guidelines
- Assisted Feeding Suggestions
- Weight Management
- Figure 12-7 Prevalence of overweight and obesity among adults between the ages of 20 and 74 years in the United States.
- Figure 12-8 Healthy older adults enjoying a variety of physical activities.
- Individual Approach
- Box 12-1 Benefits of Physical Activity
- Clinical Applications: Case Study: Situational Problem of an Elderly Woman
- Questions for Analysis
- Chronic Diseases of Aging
- Diet Modifications
- Medications
- Drug-Nutrient Interaction: Medications Related to Unintentional Weight Loss in Nursing Homes
- Drug-Nutrient Interaction: Medication Use in the Adult
- Percentage of Population Taking Prescription Medications2
- Community Resources
- Government Programs for Older Americans
- Older Americans Act
- Congregate Nutrition Services
- Home-Delivered Meals
- United States Department of Agriculture
- Research Centers
- Figure 12-9 Three or more chronic conditions among adults 45 years old and older by age and percentage of poverty level. Note that this is a population of adults who have been told by a physician that they had three or more of the following conditions: hypertension, heart disease, stroke, emphysema, diabetes, cancer, arthritis and related diseases, or current asthma. The percentage of the poverty level is based on family income, family size, and family composition with the use of U.S. Census Bureau poverty thresholds.
- Extension Services
- Supplemental Nutrition Assistance Program (SNAP)
- Commodity Supplemental Food Program
- Senior Farmers’ Market Nutrition Program
- Public Health Departments
- Professional Organizations and Resources
- National Groups
- Community Groups
- Volunteer Organizations
- Alternative Living Arrangements
- Congregate Care Arrangements
- Continuing Care Retirement Communities
- Assisted Living Facilities
- Nursing Homes
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- True-False
- Multiple Choice
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Part 3 Community Nutrition and Health Care
- Interactive Review – Part 3
- Chapter 13 Community Food Supply and Health
- Key Concepts
- Food Safety and Health Promotion
- Government Control Agencies
- Figure 13-1 The safety of pork and other meat products is the responsibility of the U.S. Department of Agriculture and the Food Safety and Inspection Service.
- The U.S. Food and Drug Administration
- Enforcement of Federal Food Safety Regulations
- Consumer Education
- Research
- Development of Food Labels
- Early Development of Label Regulations
- Food Standards
- Nutrition Information
- Background of Present U.S. Food and Drug Administration Label Regulations
- For Further Focus: Nutrition Labeling: Recommendations for a New Century
- Foods Covered by Nutrition Labeling
- Label Presentation
- Educating Consumers
- Current Food Label Format
- Nutrition Facts Label
- Figure 13-2 An example of a food product label showing the Nutrition Facts box that details nutrition information and that is mandated by the U.S. Food and Drug Administration under the Nutrition Labeling and Education Act.
- For Further Focus: Glossary of Terms for Current Labels
- Nutrition Facts Box
- Daily Values
- Daily Reference Value
- Reference Daily Intake
- Descriptive Terms on Products
- Health Claims
- Health Claims
- Food Technology
- Agricultural Pesticides
- Reasons for Use
- Problems
- Figure 13-3 A farmer applies insecticide to a corn crop.
- Alternative Agriculture
- Organic Farming
- For Further Focus: Organic Food Standards
- Figure 13-4 Official U.S. Department of Agriculture organic seal, which is available at www.ams.usda.gov/AMSv1.0/nop.
- Biotechnology
- Figure 13-5 Adoption of genetically engineered crops continues to grow rapidly in the United States.
- Figure 13-6 A geneticist and technician evaluate sugar beet breeding in California.
- Irradiation
- Figure 13-7 Radura symbol of irradiation.
- Food Additives
- Food-Borne Disease
- Prevalence
- TABLE 13-1 Examples of Food Additives
- Food Sanitation
- Buying and Storing Food
- Figure 13-8 Changes in the incidence of laboratory-confirmed bacterial infections, United States, 2010.
- Preparing and Serving Food
- Figure 13-9 The Partnership for Food Safety Education developed the “Fight BAC!” (i.e., bacteria) campaign to prevent food-borne illness. Campaign graphics are available at www.fightbac.org.
- TABLE 13-2 Cold Storage
- Food Contamination
- Bacterial Food Infections
- Salmonellosis
- Shigellosis
- Listeriosis
- Escherichia Coli
- Drug-Nutrient Interaction: Drug Resistant Escherichia Coli and the Food Supply
- Vibrio
- Bacterial Food Poisoning
- Staphylococcal Food Poisoning
- Clinical Applications: Case Study: A Community Food Poisoning Incident
- Questions for Analysis
- Clostridial Food Poisoning
- Viruses
- TABLE 13-3 Examples of Food-Borne Disease
- Parasites
- Environmental Food Contaminants
- Lead
- Cultural Considerations: The Continued Burden of Lead Poisoning
- Percentage of children between the ages of 1 and 5 years with blood lead levels of 10 µg/dL or more by race or ethnicity and survey period according to the National Health and Nutrition Examination Surveys that took place in the United States from 1988 to 1991, 1991 to 1994, and 1999 to 2004. 95% confidence interval.
- Natural Toxins
- Food Needs and Costs
- Hunger and Malnutrition
- Worldwide Malnutrition
- Figure 13-10 Differences in life outcomes when education, financial credit, and health care are accessible.
- Figure 13-11 Multiple causes of malnutrition.
- Malnutrition in America
- Food Assistance Programs
- Commodity Supplemental Food Program
- Supplemental Nutrition Assistance Program (SNAP)
- Special Supplemental Food Program for Women, Infants, and Children
- School Meals Programs
- Nutrition Services Incentive Program
- Food Buying and Handling Practices
- Planning Ahead
- Buying Wisely
- Storing Food Safely
- Cooking Food Well
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- True-False
- Multiple Choice
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Chapter 14 Food Habits and Cultural Patterns
- Key Concepts
- Social, Psychologic, and Economic Influences on Food Habits
- Social Influences
- Social Structure
- Food and Social Factors
- Psychologic Influences
- Understanding Diet Patterns
- Food and Psychosocial Development
- Marketing and Environmental Influences
- Economic Influences
- Family Income and Food Habits
- Cultural Development of Food Habits
- Strength of Personal Culture
- Food in a Culture
- Traditional Cultural Food Patterns
- Religious Dietary Laws
- Jewish
- Basic Food Pattern
- Representative Foods and Influence of Festivals
- Figure 14-1 Challah, which is a traditional Jewish bread.
- Muslim
- Basic Food Pattern
- Figure 14-2 Traditional Muslim pita bread stuffed with sandwich fillings.
- Representative Foods
- Influence of Festivals
- Cultural Considerations: Id Al-Fitr: The Post-Ramadan Festival
- Spanish and Native American Influences
- Mexican
- Puerto Rican
- Native American
- Figure 14-3 National food guides for Mexico and Puerto Rico.
- Figure 14-4 A plantain, which is a popular fruit in Puerto Rico.
- Figure 14-5 Southern Arizona American Indian Food Guide: Choices for a Healthy Life. *Traditional foods. **Whole grain products recommended.
- Cultural Considerations: Acculturation to an American Diet
- The prevalence of obesity, diabetes, and heart disease by ethnicity.
- Influences of the Southern United States
- African Americans
- Figure 14-6 Mutton, which is the meat of sheep or goats.
- French Americans
- Drug-Nutrient Interaction: The French Paradox: Red Wine and Heart Disease
- Asian Food Patterns
- Chinese
- Japanese
- Southeast Asian
- Figure 14-7 National food guides. A, China; B, Japan; C, Korea.
- Mediterranean Influences
- Italian
- Greek
- Changes in American Food Habits
- Personal Food Choices
- Basic Determinants
- Figure 14-8 Mediterranean Diet Pyramid.
- Factors That Influence Change
- Box 14-1 Factors That Determine Food Choices
- Physical Features
- Social and Economic Factors
- Physiologic Factors
- Psychologic Factors
- Changing American Food Patterns
- Household Dynamics
- With Whom and Where We Eat
- How Often and How Much We Eat
- For Further Focus: Snacking: An All-American Food Habit
- Fast Foods
- Health and Fitness
- Economical Buying
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- True-False
- Multiple Choice
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Chapter 15 Weight Management
- Key Concepts
- Obesity and Weight Control
- Body Weight and Body Fat
- Definitions
- Figure 15-1 Overweight and obesity, by age: United States, 1960-2008. Estimates for adults are age adjusted. For adults: overweight, including obese, is defined as a body mass index (BMI) of 25 or greater; overweight but not obese as a BMI of 25 or more but less than 30; and obese as a BMI of 30 or more. For children: overweight is defined as a BMI at or above the sex- and age- specific 95th percentile BMI cut points from the 2000 CDC Growth Charts: United States. Obese is not defined for children.
- Figure 15-2 According to standard height/weight charts, some football players would be considered overweight. These charts should be used with discretion when assessing weight for individuals with more lean body mass (muscle) than the typical person.
- Box 15-1 Body Mass Index Classifications
- Body Composition
- Figure 15-3 Body fat percentage as it correlates with body mass index (BMI) (A, females: B, males).
- Figure 15-4 Assessment tools include skinfold calipers, which measure the relative amount of subcutaneous fat tissue at various body sites.
- Figure 15-5 Tanita bioelectrical impedance body composition measurement tool.
- Figure 15-6 Dual-energy x-ray absorptiometry.
- Figure 15-7 The BOD POD uses air displacement technology to measure body composition.
- Figure 15-8 Body fat percentage by fitness level (A, females; B, males).
- Measures of Weight Maintenance Goals
- Standard Height/Weight Tables
- Healthy Weight Range
- Body Frame
- TABLE 15-1 Body Mass Index Table
- Individual Variation
- Necessity of Body Fat
- Obesity and Health
- Weight Extremes
- Overweight and Health Problems
- Causes of Obesity
- Basic Energy Balance
- Box 15-2 Kilocalorie Adjustment Necessary for Weight Loss
- Basis of estimation:
- Hormonal Control
- Leptin
- Ghrelin
- Genetic and Family Factors
- Genetic Control
- Cultural Considerations: Genetics and the Predisposition for Obesity
- Family Reinforcement
- Physiologic Factors
- Psychologic Factors
- Other Environmental Factors
- Individual Differences and Extreme Practices
- Individual Energy Balance Levels
- Energy Out
- Figure 15-9 The major causal links among genetics, environmental effects, physiology, behavior, and energy balance.
- Energy In
- Extreme Practices
- Fad Diets
- Fasting
- Specific Macronutrient Restrictions
- TABLE 15-2 Comparison of Select Common Diets
- Clothing and Body Wraps
- Drugs
- Drug-Nutrient Interaction: Orlistat: An Over-The-Counter Weight-Loss Aid
- Surgery
- Figure 15-10 Surgical procedures for the treatment of clinically severe obesity (A-E).
- A Sound Weight-Management Program
- Essential Characteristics
- Behavior Modification
- Basic Principles
- Basic Strategies and Actions
- Defining Problem Behavior
- Recording and Analyzing Baseline Behavior
- Planning a Behavior Management Strategy
- Clinical Applications: Breaking Old Links: Strategies for Changing Food Behavior
- 1 Deal with Behavioral Cues
- 2 Deal with Actual Food Behavior in Response to Cues
- 3 Deal with the Follow-up Behavior
- Dietary Principles
- Basic Energy Balance Components
- Energy Input: Food Behaviors
- Clinical Applications: Practical Suggestions for Changing Food Behaviors
- Goals
- Kilocalories
- Plateaus
- Binges
- Special Diet Foods
- Home Meals
- Eating Away From Home
- Appetite Control
- Meal Pattern
- Energy Output: Exercise Behaviors
- For Further Focus: Benefits of Aerobic Exercise in Weight Management
- Principles of a Sound Food Plan
- Energy Balance
- Clinical Applications: Case Study: John’s Energy Balance and Weight-Management Plan
- Questions for Analysis
- Nutrient Balance
- Box 15-3 Estimation of Adult Energy Needs
- Mifflin-St. Jeor Equation
- Men:
- Women:
- Physical Activity Coefficient:
- TABLE 15-3 U.S. Department of Agriculture Food Patterns
- Distribution Balance and Portion Control
- Food Guide
- Preventive Approach
- Food Misinformation and Fads
- Food Fads
- Types of Claims
- Erroneous Claims
- Dangers
- Danger to Health
- Cost
- Lack of Sound Knowledge
- Distrust of the Food Market
- What Is the Answer?
- Using Reliable Sources
- Recognizing Human Needs
- Remaining Alert to Teaching Opportunities
- Thinking Scientifically
- Box 15-4 The Food and Nutrition Science Alliance’s 10 Red Flags of Junk Science
- Knowing Responsible Authorities
- Underweight
- General Causes and Treatment
- Causes
- Dietary Treatment
- Clinical Applications: Problems of Weight Loss among Older Adults in Long-Term Care Facilities
- Disordered Eating
- Anorexia Nervosa
- Bulimia Nervosa
- Binge Eating Disorder
- Box 15-5 American Psychiatric Association Diagnostic Criteria
- Anorexia Nervosa
- Bulimia Nervosa
- Eating Disorder Not Otherwise Specified
- Binge Eating Disorder
- TABLE 15-4 Nutrition-Related Clinical Signs Commonly Associated with Anorexia Nervosa and Bulimia Nervosa
- Treatment
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- True-False
- Multiple Choice
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Chapter 16 Nutrition and Physical Fitness
- Key Concepts
- Physical Activity Recommendations and Benefits
- Guidelines and Recommendations
- Box 16-1 Healthy People 2020 Physical Activity Objectives
- Health Benefits
- Figure 16-1 Physical activity pyramid. F – frequency, I – intensity, T – time.
- Box 16-2 Health Benefits Associated With Regular Physical Activity
- Children and Adolescents
- Strong Evidence
- Moderate Evidence
- Adults and Older Adults
- Strong Evidence
- Moderate to Strong Evidence
- Moderate Evidence
- Coronary Heart Disease
- Heart Muscle Function
- Blood Lipid Levels
- Oxygen-Carrying Capacity
- Hypertension
- Figure 16-2 Physical Activity Readiness Questionnaire.
- Diabetes
- Weight Management
- Bone Disease
- Mental Health
- Types of Physical Activity
- Activities of Daily Living
- Figure 16-3 Aerobic walking is an exercise that can fit into almost anyone’s lifestyle.
- TABLE 16-1 Source of Energy for Varying Exercise Intensity
- Resistance Training
- Aerobic Exercise
- TABLE 16-2 Aerobic Exercises for Physical Fitness
- TABLE 16-3 Approximate Energy Expenditure per Hour During Various Activities
- Weight-Bearing Exercise
- Meeting Personal Needs
- Health Status and Personal Gains
- TABLE 16-4 Target Zone Heart Rate According to Age to Achieve Aerobic Physical Effect of Exercise
- Achieving Aerobic Benefits
- Exercise Preparation and Care
- Dietary Needs During Exercise
- Muscle Action and Fuel
- Structure and Function
- Fuel Sources
- Oxygen
- Cardiovascular Fitness
- Body Composition
- Fluid and Energy Needs
- Fluid
- For Further Focus: Hydrating With Water or a Sports Drink
- Energy and Nutrient Stores
- Macronutrient and Micronutrient Recommendations
- Carbohydrate
- Fat
- Protein
- Vitamins and Minerals
- Drug-Nutrient Interaction: Iron Supplementation
- Clinical Applications: The Female Athlete Triad: How Performance and Social Pressure Can Lead to Low Bone Mass*
- Athletic Performance
- General Training Diet
- Total Energy
- Carbohydrate
- Fat
- Protein
- Competition
- Carbohydrate Loading
- For Further Focus: Carbohydrate Loading for Endurance
- Pregame Meal
- Hydration Before, During, and After Exercise
- TABLE 16-5 Precompetition Program for Carbohydrate Loading
- Figure 16-4 Frequent small drinks of cold water during extended exercise prevent dehydration.
- Box 16-3 Sample Pregame Meal
- Energy During Exercise
- Energy After Exercise: Recovery
- Ergogenic Aids and Misinformation
- Drug-Nutrient Interaction: Nutritional Ergogenic Supplements
- Those That Perform as Claimed
- Those That May Perform as Claimed
- Those That Do Not Perform as Claimed
- Those That Are Dangerous, Banned, or Illegal
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- True-False
- Multiple Choice
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Part 4 Clinical Nutrition
- Interactive Review – Part 4
- Chapter 17 Nutrition Care
- Key Concepts
- The Therapeutic Process
- Setting and Focus of Care
- Health Care Setting
- Person-Centered Care
- Figure 17-1 The nutrition care process model.
- Health Care Team
- Physician and Support Staff
- Box 17-1 Qualifications of a Registered Dietitian
- What is a Registered Dietitian?
- How Is a Registered Dietitian Different From a Nutritionist?
- Roles of the Nurse and the Clinical Dietitian
- Coordinators and Advocates
- Interpreters
- Teachers and Counselors
- Phases of the Care Process
- Nutrition Assessment
- Figure 17-2 Interviewing a patient to plan personal care.
- Food- and Nutrition-Related History
- Clinical Applications: Nutrition History: Activity-Associated Food Pattern of a Typical Day
- Drug-Nutrient Interaction: Dietary Supplement Use and Safety
- Anthropometric Measurements
- TABLE 17-1 STRENGTHS AND LIMITATIONS OF TECHNIQUES USED TO MEASURE DIETARY INTAKE
- Height
- Weight and Body Mass Index
- Figure 17-3 Measuring height in an infant.
- Box 17-2 Alternative Measures for Nonambulatory Patients
- Total Arm Span
- Knee HEIGHT1,2
- Recumbent Bed Length
- Measurement While Lying in the Fetal Position
- Body Composition
- Waist Circumference
- Biochemical Data, Medical Tests, and Procedures
- Skeletal System Integrity
- Gastrointestinal Function
- Resting Metabolic Rate
- Nutrition-Focused Physical Findings
- Client History
- TABLE 17-2 SIGNS THAT SUGGEST NUTRIENT IMBALANCE
- Nutrition Diagnosis
- Problem
- Etiology
- Signs and Symptoms
- Nutrition Intervention
- Food and/or Nutrient Delivery
- Personal Adaptation
- Mode of Feeding
- Nutrition Education and Counseling
- Coordination of Nutrition Care
- Nutrition Monitoring and Evaluation
- Drug Interactions
- Drug-Food Interactions
- Figure 17-4 Many drugs, foods, and nutrients interact and cause medical problems.
- Drug-Nutrient Interactions
- Clinical Applications: Case Study: Drug-Nutrient Interaction
- Cultural Considerations: Prescription Medication and Dietary Supplement Use
- Drug-Herb Interactions
- TABLE 17-3 FOODS AND NUTRIENTS THAT AFFECT MEDICATIONS
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- True-False
- Multiple Choice
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Chapter 18 Gastrointestinal and Accessory Organ Problems
- Key Concepts
- The Upper Gastrointestinal Tract
- Problems of the Mouth
- Dental Problems
- Surgical Procedures
- TABLE 18-1 HIGH-PROTEIN, HIGH-KILOCALORIE FORMULA FOR LIQUID FEEDINGS
- Oral Tissue Inflammation
- Figure 18-1 Tissue inflammation of the mouth. A, Gingivitis. B, Stomatitis. C, Glossitis. D, Cheilosis.
- Salivary Gland Problems
- Figure 18-2 Location of the salivary glands.
- Swallowing Disorders
- Problems of the Esophagus
- Central Tube Problems
- Lower Esophageal Sphincter Problems
- Gastroesophageal Reflux Disease
- Figure 18-3 Reflux of gastric acid up into the esophagus through the lower esophageal sphincter in a patient with gastroesophageal reflux disease.
- TABLE 18-2 DIETARY CARE OF GASTROESOPHAGEAL REFLUX DISEASE
- Hiatal Hernia
- Figure 18-4 Hiatal hernia compared with normal stomach placement. A, Normal stomach. B, Paraesophageal hernia, with the esophagus in its normal position. C, Esophageal hiatal hernia, with an elevated esophagus.
- Figure 18-5 A, Gastric ulcer. B, Helicobacter pylori (black particles) infecting the stomach mucosa.
- Problems of the Stomach and Duodenum: Peptic Ulcer Disease
- Causes
- Helicobacter pylori
- Cultural Considerations: Risk for Gastric Ulcer Disease: Environmental or Genetic?
- Infection with Helicobacter Pylori
- Active Helicobacter Pylori Ulcers
- Nonsteroidal Anti-Inflammatory Drugs
- Psychologic Factors
- Clinical Symptoms
- Medical Management
- Rest
- Drug Therapy
- Drug-Nutrient Interaction: Tetracycline and Mineral Absorption
- Drug-Nutrient Interaction: Proton Pump Inhibitors and Micronutrient Absorption
- Dietary Management
- Eating a Well-Balanced and Healthy Diet
- Box 18-1 Risk Factors for Recurring Peptic Ulcer
- High Risk
- Medical/Physical
- Emotional
- Behavioral
- Moderate Risk
- Medical/Physical
- Emotional
- Behavioral
- Avoiding Acid Stimulation
- Lower Gastrointestinal Tract
- Small Intestine Diseases
- Malabsorption
- Cystic Fibrosis
- Disease Process
- TABLE 18-3 MAJOR MALABSORPTION SYNDROMES
- Nutrition Management
- Box 18-2 Nutrition Care for Cystic Fibrosis
- Evidence-Based Recommendations1:
- Nutrition Intervention During Cystic Fibrosis Should Focus on the Following2:
- General Dietary Principles for Patients with Cystic Fibrosis2:
- When Oral Intake is Inadequate and not Expected to Improve2:
- Clinical Applications: Case Study: Paul’s Adaptation to Cystic Fibrosis
- Questions for Analysis
- Inflammatory Bowel Disease
- TABLE 18-4 CLINICAL MANIFESTATIONS OF CROHN’S DISEASE AND ULCERATIVE COLITIS
- Crohn’s Disease
- Figure 18-6 Comparison of the distribution pattern of Crohn’s disease and ulcerative colitis.
- Ulcerative Colitis
- Diarrhea
- Large Intestine Diseases
- Diverticular Disease
- Figure 18-7 Mechanism by which low-fiber, low-bulk diets might generate diverticula. When the colon contents are bulky (top), muscular contractions exert pressure longitudinally. If the lumen is small in diameter (bottom), contractions can produce occlusions and exert pressure against the colon wall, which may produce a diverticular “blowout.”
- Irritable Bowel Syndrome
- Figure 18-8 Irritable bowel syndrome.
- Constipation
- Food Allergies and Intolerances
- Food Allergies
- The Problem
- Common Food Allergens
- TABLE 18-5 ESTIMATED RATES OF FOOD ALLERGY in NORTH AMERICA
- Celiac Disease
- Disease Process
- Figure 18-9 Celiac disease, gluten-sensitive enteropathy. A, Normal mucosal biopsy. B, A peroral jejunal biopsy specimen of diseased mucosa shows severe atrophy and the blunting of villi with a chronic inflammatory infiltrate of the lamina propria.
- Nutrition Management
- Problems of the Gastrointestinal Accessory Organs
- Figure 18-10 Two gluten-free symbols.
- Figure 18-11 Biliary system organs.
- TABLE 18-6 GLUTEN-FREE DIET FOR INDIVIDUALS WITH CELIAC DISEASE
- Liver Disease
- Steatohepatitis
- Hepatitis
- Box 18-3 EXAMPLE OF A High-Protein, High-Carbohydrate, Moderate-Fat Daily Diet
- Clinical Applications: Case Study: Bill’s Bout with Infectious Hepatitis
- Questions for Analysis
- Cirrhosis
- Gallbladder Disease
- Cholecystitis and Cholelithiasis
- Figure 18-12 Comparison of a normal liver and a liver with cirrhotic tissue changes. A, Anterior view of the organ. B, Cross-sectional view. C, Tissue structure.
- TABLE 18-7 LOW-FAT AND FAT-FREE DIETS
- Pancreatic Disease
- Pancreatitis
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- True-False
- Multiple Choice
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Chapter 19 Coronary Heart Disease and Hypertension
- Key Concepts
- Coronary Heart Disease
- Atherosclerosis
- Disease Process
- Figure 19-1 Heart disease death rates for 2000 to 2006 among adults 35 years old and older, by county.
- Figure 19-2 An atherosclerotic plaque in an artery.
- Relation to Fat Metabolism
- Triglycerides
- Cholesterol
- Lipoproteins
- Figure 19-3 Serum lipoprotein factions showing lipid composition. A, Chylomicron. B, Very low-density lipoprotein. C, Low-density lipoprotein. D, High-density lipoprotein.
- Risk Factors
- TABLE 19-1 CHOLESTEROL AND LIPOPROTEIN PROFILE CLASSIFICATION
- Dietary Recommendations for Reduced Risk
- Dietary Guidelines
- Adult Treatment Panel III Guidelines
- Box 19-1 Risk Factors for Cardiovascular Disease
- Lipid Risk Factors
- Nonlipid Risk Factors
- Nonmodifiable
- Modifiable
- Emerging Risk Factors
- Emerging Lipid Risk Factors
- Emerging Nonlipid Risk Factors
- Box 19-2 American Heart Association Dietary Guidelines
- Weight and Physical Activity
- Foods to Focus On
- Foods to Limit or Consume in Moderation
- General Recommendations
- TABLE 19-2 DIAGNOSTIC CRITERIA FOR METABOLIC SYNDROME
- TABLE 19-3 AMERICAN HEART ASSOCIATION AND NATIONAL CHOLESTEROL EDUCATION PROGRAM RECOMMENDATIONS FOR LOWERING CHOLESTEROL
- For Further Focus: Soy Protein and Heart Disease
- Drug Therapy
- Figure 19-4 A patient with a history of cardiac disease is evaluated for exercise tolerance with a treadmill test.
- Acute Cardiovascular Disease
- Objective: Cardiac Rest
- Principles of Medical Nutrition Therapy
- Clinical Applications: Case Study: The Patient with a Myocardial Infarction
- Questions for Analysis
- Energy
- Texture
- Fat
- Sodium
- Heart Failure
- Control of Pulmonary Edema
- Fluid Shift Mechanism
- Hormonal Alterations
- Box 19-3 Sodium-Restricted Diet Recommendations
- Principles of Medical Nutrition Therapy
- Essential Hypertension
- The Problem of Hypertension
- Incidence and Nature
- TABLE 19-4 CLASSIFICATION OF BLOOD PRESSURE FOR ADULTS
- Hypertensive Blood Pressure Levels
- Prehypertension
- TABLE 19-5 LIFESTYLE MODIFICATIONS TO PREVENT AND MANAGE HYPERTENSION
- Stage 1 Hypertension
- Stage 2 Hypertension
- Drug-Nutrient Interaction: Grapefruit Juice and Drug Metabolism
- Principles of Medical Nutrition Therapy
- Weight Management
- Sodium Control
- Other Nutrients
- The DASH Diet
- Additional Lifestyle Factors
- Education and Prevention
- Practical Food Guides
- Food Planning and Purchasing
- Box 19-4 Sample 1-Day Menu on the Dash Diet, 2000 Calories
- Breakfast
- Lunch
- Dinner
- Snacks
- Food Preparation
- TABLE 19-6 THE DASH EATING PLAN
- Special Needs
- Education Principles
- Starting Early
- Focusing on High-Risk Groups
- Cultural Considerations: Influence of Ethnicity and Sociodemographics on A Person’s Risk For Heart Disease
- Using a Variety of Resources
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- True-False
- Multiple Choice
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Chapter 20 Diabetes Mellitus
- Key Concepts
- The Nature of Diabetes
- Defining Factor
- For Further Focus: The History and Discovery of Insulin
- Early History and Name
- Diabetic Dark Ages
- Discovery of Insulin
- Successful Use of Diet and Insulin
- Classification of Diabetes Mellitus and Glucose Intolerance
- Type 1 Diabetes Mellitus
- Type 2 Diabetes Mellitus
- Box 20-1 Risk Factors for Type 2 Diabetes Mellitus
- Cultural Considerations: Prevalence of Type 2 Diabetes
- Children
- Adults
- Gestational Diabetes
- TABLE 20-1 DIFFERENTIATING TYPE 1 AND TYPE 2 DIABETES MELLITUS
- Box 20-2 Screening for and Diagnosis of Gestational Diabetes Mellitus
- Other Types of Diabetes
- Impaired Glucose Tolerance
- Symptoms of Diabetes
- Initial Signs
- Laboratory Test Results
- Progressive Results
- The Metabolic Pattern of Diabetes
- Energy Supply and Control of Blood Glucose
- Energy Supply
- Blood Glucose Control
- Sources of Blood Glucose.
- Uses of Blood Glucose.
- Pancreatic Hormonal Control
- Insulin.
- Figure 20-1 Sources of blood glucose (e.g., food, stored glycogen) and normal routes of control.
- Figure 20-2 Glucose metabolism.
- Figure 20-3 The islets of Langerhans, which are located in the pancreas.
- Glucagon.
- Somatostatin.
- Abnormal Metabolism in Uncontrolled Diabetes
- Glucose
- Fat
- Figure 20-4 Insulin allows glucose to enter the cell through the glucose channel.
- Protein
- Long-Term Complications
- Retinopathy
- Nephropathy
- Neuropathy
- Heart Disease
- Dyslipidemia.
- Hypertension.
- General Management of Diabetes
- Early Detection and Monitoring
- Box 20-3 Criteria for the Diagnosis of Diabetes Mellitus
- TABLE 20-2 CORRELATION BETWEEN GLYCOSYLATED HEMOGLOBIN A1C AND PLASMA GLUCOSE LEVELS
- Basic Goals of Care
- General Objectives
- TABLE 20-3 SUMMARY OF RECOMMENDATIONS FOR ADULTS WITH DIABETES
- Maintaining Optimal Nutrition.
- Avoiding Symptoms.
- Preventing Complications.
- Importance of Good Self-Care Skills
- Basic Elements of Diabetes Management
- Special Objectives During Pregnancy
- Medical Nutrition Therapy for Individuals with Diabetes
- Medical Nutrition Therapy
- Prediabetes
- Diabetes
- Additional Considerations
- Total Energy Balance
- Normal Growth and Weight Management
- Energy Intake
- Nutrient Balance
- Carbohydrate
- Starch and Sugar.
- Glycemic Index.
- Fiber.
- Sugar Substitutes and Sweeteners.
- Box 20-4 Nutrition Recommendations for the Management of Diabetes
- Carbohydrate
- Fat
- Protein
- Alcohol
- Micronutrients
- Protein
- Fat
- Food Distribution
- Daily Activity Schedule
- Exercise
- TABLE 20-4 MEAL PLANNING GUIDE FOR ACTIVE PEOPLE WITH TYPE 1 DIABETES
- Drug Therapy
- Diet Management
- General Planning
- Individual Needs
- Carbohydrate Counting
- TABLE 20-5 DIETARY STRATEGIES FOR TYPE 1 AND TYPE 2 DIABETES MELLITUS
- Food Exchange System
- Figure 20-5 A man with diabetes injecting himself with insulin.
- Figure 20-6 Insulin pump and monitor.
- Special Concerns
- Special Diet Food Items.
- Alcohol.
- Hypoglycemia.
- TABLE 20-6 AMOUNT OF NUTRIENTS IN ONE SERVING FROM EACH EXCHANGE LIST
- TABLE 20-7 CALCULATION OF A DIABETIC DIET USING THE EXCHANGE SYSTEM (2200 KCAL)
- Box 20-5 Sample Menu Prescription: 2200 Kcal
- Breakfast
- Lunch
- Dinner
- Afternoon Snack
- Evening Snack
- Illness.
- TABLE 20-8 SYMPTOMS OF HYPERGLYCEMIA AND HYPOGLYCEMIA
- Travel.
- Eating Out.
- Stress.
- Diabetes Education Program
- Goal: Person-Centered Self-Care
- Clinical Applications: Case Study: Richard Manages His Diabetes
- Questions for Analysis
- Diabetes Self-Management Education
- Necessary Skills
- Healthy Eating.
- Being Active.
- Monitoring.
- Medications.
- For Further Focus: Comparative Types of Insulin
- Drug-Nutrient Interaction: Exenatide and Glucose Control
- Problem Solving.
- Figure 20-7 Insulin pump with optional continuous glucose monitoring functionality.
- TABLE 20-9 TYPES OF INSULIN
- Health Coping.
- Reducing Risk.
- TABLE 20-10 ORAL HYPOGLYCEMIC MEDICATIONS
- Resources
- Staff Education
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- True-False
- Multiple Choice
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Chapter 21 Kidney Disease
- Key Concepts
- Basic Structure and Function of the Kidney
- Structures
- Glomerulus
- Figure 21-1 Anatomy of the kidney.
- Tubules
- Proximal Tubule.
- TABLE 21-1 REABSORPTION AND SECRETION IN PARTS OF THE NEPHRON
- Loop of Henle.
- Distal Tubule.
- Collecting Tubule.
- Function
- Excretory and Regulatory Functions
- Endocrine Functions
- Disease Process and Dietary Considerations
- General Causes of Kidney Disease
- Infection and Obstruction
- Damage From Other Diseases
- Figure 21-2 Prevalence of chronic kidney disease by primary diagnosis.
- Toxins
- Genetic or Congenital Defects
- Risk Factors
- Medical Nutrition Therapy in Kidney Disease
- Length of Disease
- Degree of Impaired Kidney Function and Clinical Symptoms
- Nephron Diseases
- Acute Glomerulonephritis or Nephritic Syndrome
- Disease Process
- Clinical Symptoms
- Box 21-1 Risk Factors and Common Causes of Kidney Disease
- Sociodemographic Factors
- Clinical Factors
- TABLE 21-2 GLOMERULAR SYNDROMES
- Medical Nutrition Therapy
- Nephrotic Syndrome
- Disease Process
- Clinical Symptoms
- Medical Nutrition Therapy
- Kidney Failure
- Acute Kidney Injury
- Disease Process
- Clinical Symptoms
- Medical Nutrition Therapy
- Basic Objectives.
- Principles.
- Chronic Kidney Disease
- Disease Process
- TABLE 21-3 STAGES OF CHRONIC KIDNEY DISEASE
- Clinical Symptoms
- Water Balance.
- Electrolyte Balance.
- Nitrogen Retention.
- Anemia.
- Hypertension.
- Azotemia.
- General Signs and Symptoms
- Medical Nutrition Therapy
- Basic Objectives.
- Principles.
- Clinical Applications: Case Study: A Patient with Chronic Kidney Disease
- Questions for Analysis
- End-Stage Renal Disease
- Disease Process
- Treatment Options and Respective Medical Nutrition Therapy
- Hemodialysis.
- Medical Nutrition Therapy for Hemodialysis.
- Figure 21-3 Hemodialysis cleans and filters blood with a special filter called a dialyzer that functions as an artificial kidney. Blood travels through tubes into the dialyzer, which filters out wastes and extra water, and then the cleaned blood flows through another set of tubes and back into the body.
- Figure 21-4 Types of access for hemodialysis. A, Forearm arteriovenous fistula. B, Venous catheter for temporary hemodialysis access. C, Artificial loop graft.
- Peritoneal Dialysis.
- Figure 21-5 Continuous ambulatory peritoneal dialysis. A, A soft tube catheter is used to fill the abdomen with a cleansing dialysis solution. B, The walls of the abdominal cavity are lined with a peritoneal membrane that allows waste products and extra fluid to pass from the blood into the dialysis solution. C, Wastes and fluid then leave the body when the dialysis solution is drained. The time during which the dialysis solution remains in the abdominal cavity (i.e., dwell time) ranges from 4 to 6 hours, and the patient can be mobile during this time. An exchange takes approximately 30 to 40 minutes, and a typical schedule calls for four to five exchanges every day.
- Medical Nutrition Therapy for Peritoneal Dialysis.
- Transplantation.
- Drug-Nutrient Interaction: Immunosuppressive Therapies after Kidney Transplant ATION
- TABLE 21-4 NUTRITION LABORATORY PARAMETER OUTCOME GOALS FOR STAGE 5 CHRONIC KIDNEY DISEASE (HEMODIALYSIS AND PERITONEAL DIALYSIS)
- Cultural Considerations: Cultural Disparities in Kidney Transplant Availability and Success in Certain Ethnic and Racial Groups
- Complications
- Nutrition Support.
- Osteodystrophy.
- TABLE 21-5 SELECTED NUTRITION PARAMETERS FOR VARIOUS LEVELS OF KIDNEY FAILURE*
- Neuropathy.
- Kidney Stone Disease
- Disease Process
- Calcium Stones
- Figure 21-6 Renal calculi: stones in the kidney, renal pelvis, and ureter.
- Struvite Stones
- Box 21-2 Risk Factors for the Development of Kidney Stones
- Box 21-3 High-Oxalate Foods and Drinks
- Uric Acid Stones
- Other Stones
- Clinical Symptoms
- Medical Nutrition Therapy
- General Objectives
- TABLE 21-6 SUMMARY OF DIETARY PRINCIPLES IN KIDNEY STONE DISEASE
- Objectives Specific to Type of Stone
- Calcium Stones.
- Uric Acid Stones.
- Cystine Stones.
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- True-False
- Multiple Choice
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Chapter 22 Surgery and Nutrition Support
- Key Concepts
- Nutrition Needs of General Surgery Patients
- Preoperative Nutrition Care: Nutrient Reserves
- Protein
- For Further Focus: Protein Energy Malnutrition after Surgery
- Energy
- Vitamins and Minerals
- TABLE 22-1 NONRESIDUE DIET*
- Immediate Preoperative Period
- Emergency Surgery
- Postoperative Nutrition Care: Nutrient Needs for Healing
- Protein
- Building Tissue.
- Controlling Edema.
- Controlling Shock.
- Healing Bone.
- Resisting Infection.
- Transporting Lipids.
- Water
- Energy
- Vitamins
- Minerals
- Drug-Nutrient Interaction: Aspirin and Iron Absorption
- General Dietary Management
- Initial Intravenous Fluid and Electrolytes
- Methods of Feeding
- Oral Feedings
- Routine House Diets.
- TABLE 22-2 CONDITIONS THAT OFTEN REQUIRE NUTRITION SUPPORT
- Assisted Oral Feeding.
- Box 22-1 Criteria for Selecting a Nutrition Support Method
- Peripheral Parenteral Nutrition
- Central Parenteral Nutrition
- Box 22-2 Assisted Oral Feeding Guidelines
- Enteral Feedings
- TABLE 22-3 ROUTINE HOSPITAL DIETS
- Alternative Routes.
- Figure 22-1 Types of enteral feeding. A, Nonsurgical routes accessed through the nasal cavity. B, Surgically placed feeding routes.
- Formula.
- TABLE 22-4 EXAMPLES OF ENTERAL FORMULAS AND MACRONUTRIENT COMPONENTS*
- Rate.
- Clinical Applications: Calculating a Tube Feeding
- Sample Calculation†
- Monitoring for Complications.
- Parenteral Feedings
- Box 22-3 Monitoring the Patient Who Is Receiving Enteral Nutrition
- Anthropometrics
- Physical Assessment
- Biochemical Measures
- Figure 22-2 Peripheral parenteral nutrition feeding into the small veins of the arm.
- Figure 22-3 Catheter placement for total parenteral nutrition. A, A direct line via the subclavian vein to the superior vena cava. B, A peripherally inserted central catheter line. C, A tunneled catheter.
- TABLE 22-5 PROBLEM-SOLVING TIPS FOR PATIENTS WHO ARE RECEIVING ENTERAL NUTRITION
- Box 22-4 The Administration of Total Parenteral Nutrition Formulas
- Special Nutrition Needs after Gastrointestinal Surgery
- Drug-Nutrient Interaction: Propofol and Lipids in Nutrition Support
- Cultural Considerations: Cultural Differences in Advanced Care Planning
- Mouth, Throat, and Neck Surgery
- Oral Liquid Feedings
- Mechanical Soft Diets
- Enteral Feedings
- Gastric Surgery
- Nutrition Problems
- Gastrectomy
- Dumping Syndrome
- Clinical Applications: Case Study: John Has a Gastrectomy
- Questions for Analysis
- Bariatric Surgery
- For Further Focus: Nutrient Deficiencies after Bariatric Surgery
- Gallbladder Surgery
- TABLE 22-6 DIET STAGES AFTER BARIATRIC SURGERY*
- Intestinal Surgery
- Figure 22-4 Gallbladder with stones (i.e., cholelithiasis).
- Figure 22-5 A, Ileostomy. B, Colostomy.
- Rectal Surgery
- Special Nutrition Needs for Patients with Burns
- Figure 22-6 Depth of skin area involved in burns.
- Type and Extent of Burns
- Stages of Nutrition Care
- Burn Shock or Ebb Phase
- Acute or Flow Phase
- Medical Nutrition Therapy
- Dietary Management.
- Follow-Up Reconstruction.
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- True-False
- Multiple Choice
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Chapter 23 Nutrition Support in Cancer and AIDS
- Key Concepts
- Section I Cancer
- Process of Cancer Development
- The Nature of Cancer
- Multiple Forms
- Cultural Considerations: Types and Incidence of Cancer in American Populations
- The Cancer Cell
- Causes of Cancer Cell Development
- Dietary Factors
- The Body’s Defense System
- Defensive Cells of the Immune System
- Figure 23-1 The development of the T and B cells, which are the lymphocyte components of the body’s immune system.
- Relation of Nutrition to Immunity and Healing
- Immunity.
- Healing.
- Nutrition Complications of Cancer Treatment
- Surgery
- Radiation
- Figure 23-2 A radiation treatment machine.
- Chemotherapy
- Drug-Nutrient Interactions
- Drug-Nutrient Interaction: Drug-Nutrient Interactions with Commonly Used Drugs and Herbs In Patients With Cancer
- Medical Nutrition Therapy in the Patient with Cancer
- Nutrition Problems Related to the Disease Process
- TABLE 23-1 TYRAMINE-RESTRICTED DIET
- General Systemic Effects
- Specific Effects Related to the Type of Cancer
- Basic Objectives of the Nutrition Plan
- Nutrition Screening and Assessment
- Nutrition Intervention
- Prevention of Catabolism.
- Drug-Nutrient Interaction: Cannabis (Medical Marijuana) as a Treatment for Anorexia
- Relief of Symptoms.
- Nutrition Monitoring and Evaluation
- Medical Nutrition Therapy
- Energy
- Protein
- Vitamins and Minerals
- Drug-Nutrient Interaction: Antiestrogens and Breast Cancer
- Fluid
- Nutrition Management
- Enteral: Oral Diet With Nutrient Supplementation
- Loss of Appetite.
- Drug-Nutrient Interaction: Antioxidants and Chemotherapy
- Clinical Applications: Strategies for Improving Food Intake in Patients with Cancer or Acquired Immunodeficiency Syndrome
- Tips for Increasing Energy and Protein Intake
- TABLE 23-2 DIETARY MODIFICATIONS FOR NUTRITION-RELATED SIDE EFFECTS OF CANCER, HUMAN IMMUNODEFICIENCY VIRUS, AND ACQUIRED IMMUNOEFICIENCY SYNDROME
- Oral Complications.
- Gastrointestinal Problems.
- Pain and Discomfort.
- Enteral: Tube Feeding
- Parenteral Feeding
- Peripheral Vein Feeding.
- Central Vein Feeding.
- Cancer Prevention
- American Cancer Society, World Cancer Research Fund, and American Institute for Cancer Research: Guidelines for Cancer Prevention
- Box 23-1 Overweight and Obesity Increase the Risk for Certain Types of Cancer
- U.S. Food and Drug Administration Health Claims
- Ongoing Cancer Research
- Section 2 Acquired Immunodeficiency Syndrome
- Process of Acquired Immunodeficiency Syndrome Development
- Cultural Considerations: Types and Incidence of Human Immunodeficiency Virus and Acquired Immunodeficiency Syndrome in American Populations
- Transmission categories of adults and adolescents with HIV/AIDS who received the diagnosis during 2009 on the basis of data from 40 states with long-term, confidential, name-based reporting.1
- Race or ethnicity of people with HIV/AIDS who received the diagnosis during 2009 on the basis of data from 40 states with long-term, confidential, name-based reporting.1
- Evolution of Human Immunodeficiency Virus
- Parasitic Nature of the Virus
- Transmission and Stages of Disease Progression
- CD4 T-Lymphocyte Categories
- Clinical Categories
- Category A: Asymptomatic or Acute HIV.
- Figure 23-3 Global prevalence of human immunodeficiency virus infection.
- Category B: Symptomatic Conditions.
- Box 23-2 Common Types of Opportunistic Infections In Patients Infected With Human Immunodeficiency Virus: Clinical Category B
- Category C: AIDS-Indicator Conditions.
- Medical Management of the Patient with Human Immunodeficiency Virus/Acquired Immunodeficiency Syndrome
- Initial Evaluation and Goals
- Drug Therapy
- Box 23-3 Common Types of Opportunistic Infections In Patients Infected With Human Immunodeficiency Virus: Clinical Category C
- Box 23-4 Initial Evaluation of Patients Who Have Been Newly Diagnosed With Human Immunodeficiency Virus
- TABLE 23-3 INITIAL ANTIRETROVIRAL THERAPY AND MAJOR TOXIC EFFECTS AND CAUTIONS
- Vaccine Development
- Medical Nutrition Therapy
- Assessment
- Clinical Applications: The ABCDEFs of Nutrition Assessment for Patients with HIV/AIDS
- Intervention
- Wasting Effects of Human Immunodeficiency Virus Infection on Nutritional Status
- Severe Malnutrition and Weight Loss
- Causes of Body Wasting
- Lipodystrophy
- For Further Focus: Highly Active Antiretroviral Therapy and Lipodystrophy
- Nutrition Counseling, Education, and Supportive Care
- Counseling Principles
- Personal Food Management Skills
- Community Programs
- Psychosocial Support
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- True-False
- Multiple Choice
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Appendixes
- Appendix A Cholesterol Content of Select Foods
- Appendix B Dietary Fiber in Selected Plant Foods
- Appendix C Suggestions for Salt-Free Seasoning
- Fish
- Beef
- Poultry and Veal
- Gravies and Sauces
- Soups
- Salads
- Pasta, Beans, and Rice
- Vegetables
- Appendix D
- Appendix E Calculation Aids and Conversion Tables
- Metric System of Measurement
- Weight Units:
- Length Units:
- Volume Units:
- Temperature Units:
- Energy Units:
- American System of Measurement
- Weight Units:
- Length Units:
- Volume Units:
- Temperature Units:
- Conversions Between Measurement Systems
- Weight:
- Length:
- Volume:
- Temperature:
- Interconversion Formulas:
- Retinol Equivalents
- Definitions:
- Conversion Formulas:
- Approximate Metric Conversions
- Appendix F Cultural Dietary Patterns and Religious Dietary Practices
- Cultural Dietary Patterns
- Religious Dietary Practices
- Appendix 1 Sodium and Potassium Content of Foods, 100 g, Edible Portionmedia
- Appendix 2 Prohibited Ergogenic Aids in Athletesmedia
- Glossary
- Glossary
- Index
- Index
- A
- B
- C
- D
- E
- F
- G
- H
- I
- J
- K
- L
- M
- N
- O
- P
- Q
- R
- S
- T
- U
- V
- W
- X
- Y
- Z
- ADA Nutrition Care Process
- ADA Nutrition Care Process
- Growth Charts and Food Composition Table
- Growth Charts
- Food Composition Table
- Nutritrac 5.0
- Nutritrac 5.0
- IFC
- IFC
- Dietary Reference Intakes (DRIs): RECOMMENDED DIETARY ALLOWANCES AND ADEQUATE INTAKES, VITAMINS: Food and Nutrition Board, Institute of Medicine, National Academies
- Dietary Reference Intakes (DRIs): RECOMMENDED DIETARY ALLOWANCES AND ADEQUATE INTAKES, ELEMENTS: Food and Nutrition Board, Institute of Medicine, National Academies
- Dietary Reference Intakes (DRIs): RECOMMENDED DIETARY ALLOWANCES AND ADEQUATE INTAKES, TOTAL WATER AND MACRONUTRIENTS: Food and Nutrition Board, Institute of Medicine, National Academies
- Dietary Reference Intakes (DRIs): ACCEPTABLE MACRONUTRIENT DISTRIBUTION RANGES: Food and Nutrition Board, Institute of Medicine, National Academies
- Dietary Reference Intakes (DRIs): ACCEPTABLE MACRONUTRIENT DISTRIBUTION RANGES: Food and Nutrition Board, Institute of Medicine, National Academies
- Dietary Reference Intakes (DRIs): TOLERABLE UPPER INTAKE LEVELS, VITAMINS: Food and Nutrition Board, Institute of Medicine, National Academies
- Dietary Reference Intakes (DRIs): TOLERABLE UPPER INTAKE LEVELS, ELEMENTS: Food and Nutrition Board, Institute of Medicine, National Academies
- Part 1 Introduction to Basic Principles of Nutritional Science
- Interactive Review – Part 1
- Chapter 1 Food, Nutrition, and Health
- Key Concepts
- Health Promotion
- Basic Definitions
- Nutrition and Dietetics
- Health and Wellness
- National Health Goals
- Traditional and Preventive Approaches to Health
- Importance of a Balanced Diet
- Food and Health
- Figure 1-1 Healthy People 2020 Goals.
- Drug-Nutrient Interaction: Introduction to Drug-Nutrient Interactions
- Signs of Good Nutrition
- Functions of Nutrients in Food
- Energy Sources
- Carbohydrates
- Fats
- Proteins
- Figure 1-2 The recommended intake of each energy-yielding nutrient as a percentage of total energy intake.
- Tissue Building
- Proteins
- Other Nutrients
- Vitamins and Minerals
- Fatty Acids
- Regulation and Control
- Vitamins
- Minerals
- Water and Fiber
- Nutritional States
- Optimal Nutrition
- Malnutrition
- Undernutrition
- Cultural Considerations: Food Insecurity
- Overnutrition
- Nutrient and Food Guides for Health Promotion
- Nutrient Standards
- U.S. Standards: Dietary Reference Intakes
- Box 1-1 Dietary Reference Intake Panels of the Institute of Medicine of the National Academy of Sciences
- Other Standards
- Food Guides and Recommendations
- MyPlate
- Figure 1-3 MyPlate food guidance system recommendations.
- Figure 1-4 Summary of the Dietary Guidelines for Americans, 2010.
- Dietary Guidelines for Americans
- Other Recommendations
- Individual Needs
- Person-Centered Care
- Changing Food Environment
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- True-False
- Multiple Choice
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Chapter 2 Carbohydrates
- Key Concepts
- Nature of Carbohydrates
- Relation to Energy
- Basic Fuel Source
- Energy-Production System
- Dietary Importance
- Classes of Carbohydrates
- Monosaccharides
- Glucose
- Fructose
- TABLE 2-1 Summary of Carbohydrate Classes
- Galactose
- Disaccharides
- Sucrose
- Figure 2-1 High-fructose corn sweetener: per capita consumption adjusted for loss.
- Lactose
- Maltose
- Polysaccharides
- Starch
- Figure 2-2 Complex carbohydrate foods.
- Figure 2-3 Kernel of wheat showing bran layers, endosperm, and germ.
- Glycogen
- Dietary Fiber
- Box 2-1 Summary of Soluble and Insoluble Fibers
- Insoluble
- Soluble
- Cellulose
- Drug-Nutrient Interaction: Phytic Acid and Mineral Absorption
- Lignin
- TABLE 2-2 Summary of Dietary Fiber Classes
- Noncellulose Polysaccharides
- Clinical Applications: Case Study: Identifying Carbohydrates and Fiber
- Breakfast
- Lunch
- Snack
- Dinner
- Questions for Analysis
- For Further Focus: Fiber: What’s All the Fuss About?
- Other Sweeteners
- Nutritive Sweeteners
- Nonnutritive Sweeteners
- TABLE 2-3 Dietary Fiber and Caloric Value for Selected Foods
- Functions of Carbohydrates
- Primary Energy Function
- Basic Fuel Supply
- TABLE 2-4 Sweetness of Sugars and Artificial Sweeteners
- Reserve Fuel Supply
- Special Tissue Functions
- Liver
- Protein and Fat
- Central Nervous System
- Food Sources of Carbohydrates
- Starches
- Sugars
- TABLE 2-5 Carbohydrate Content of Select Foods
- For Further Focus: Carbohydrate Complication
- Glycemic Index
- How it Works
- Complications of Use
- Benefits of Consistent Use
- Net Carbs
- Problems With the “Net Carb” Theory
- Digestion of Carbohydrates
- Mouth
- Stomach
- Small Intestine
- Pancreatic Secretions
- Intestinal Secretions
- Cultural Considerations: Ethnicity and Lactose Intolerance
- Recommendations for Dietary Carbohydrate
- Dietary Reference Intakes
- Figure 2-4 Summary of carbohydrate digestion.
- Clinical Applications: What is Your Dietary Reference Intake for Carbohydrates?
- Dietary Guidelines for Americans
- MyPlate
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- True-False
- Multiple Choice
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Chapter 3 Fats
- Key Concepts
- The Nature of Fats
- Dietary Importance
- Structure and Classes of Fats
- Classification of Fatty Acids
- Saturated Fatty Acid
- Figure 3-1 A triglyceride contains three fatty acids bound to a glycerol molecule.
- Figure 3-2 Types of fatty acids. A, Saturated palmitic acid. B, Monounsaturated oleic acid (omega-9). C, Polyunsaturated linoleic acid (omega-6). D, Polyunsaturated alpha-linolenic acid (omega-3).
- Unsaturated Fatty Acid
- Figure 3-3 Dietary sources of saturated fats.
- Trans-Fatty Acids
- Figure 3-4 Dietary sources of monounsaturated and polyunsaturated fats.
- Omega-3 and Omega-6 Fatty Acids
- Essentiality of Fatty Acids
- Figure 3-5 Composition of high-density lipoproteins (HDL) and low-density lipoproteins (LDL).
- Figure 3-6 Phospholipid bilayer.
- Lipoproteins
- Phospholipids
- Lecithin
- Eicosanoids
- Sterols
- Cholesterol
- Functions of Fat
- Fat in Foods
- Energy
- Essential Nutrients
- Flavor and Satisfaction
- Fat Substitutes
- Fat in the Body
- Adipose Tissue
- Cell Membrane Structure
- Food Sources of Fat
- Variety of Sources
- Animal Fats
- Cultural Considerations: Ethnic Differences in Lipid Metabolism
- Plant Fats
- Characteristics of Food Fat Sources
- Visible Fat
- Invisible Fat
- Food Label Information
- TABLE 3-1 Fat in Food Servings
- Figure 3-7 Example of nutrition facts panel listing the trans fat content.
- Digestion of Fats
- Mouth
- Stomach
- Small Intestine
- Bile From the Gallbladder
- Figure 3-8 Summary of lipid digestion.
- Enzymes From the Pancreas
- Enzyme From the Small Intestine
- Absorption
- Digestibility of Food Fats
- Figure 3-9 Composition of a chylomicron.
- Figure 3-10 Summary of fat absorption.
- Recommendations for Dietary Fat
- Dietary Fat and Health
- American Diet
- Health Problems
- Amount of Fat
- Clinical Applications: How Much Fat Are You Eating?
- Type of Fat
- Essential Fatty Acid Deficiency
- Trans-Fatty Acids
- Health Promotion
- Dietary Reference Intakes
- Dietary Guidelines for Americans
- MyPlate
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- True-False
- Multiple Choice
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Chapter 4 Proteins
- Key Concepts
- The Nature of Proteins
- Amino Acids: Basic Building Matter
- Role as Building Units
- Dietary Importance
- Classes of Amino Acids
- Figure 4-1 Amino acid structure.
- Indispensable Amino Acids
- Dispensable Amino Acids
- Box 4-1 Indispensable, Dispensable, and Conditionally Indispensable Amino Acids
- Conditionally Indispensable Amino Acids
- Drug-Nutrient Interaction: Aspartame and Phenylketonuria
- Balance
- Protein Balance
- Nitrogen Balance
- Positive Nitrogen Balance
- Figure 4-2 The balance between protein compartments and the amino acid pool.
- Negative Nitrogen Balance
- Functions of Protein
- Primary Tissue Building
- Additional Body Functions
- Water and pH Balance
- Box 4-2 Functions of Protein
- Metabolism and Transportation
- Body Defense System
- Energy System
- Food Sources of Protein
- Types of Food Proteins
- Complete Proteins
- Incomplete Proteins
- Vegetarian Diets
- Complementary Protein
- Figure 4-3 Sources of complete proteins.
- Cultural Considerations: Indispensable Amino Acids and Their Complementary Food Proteins
- Types of Vegetarian Diets
- Figure 4-4 The lacto-ovo-vegetarian diet pyramid.
- Health Benefits and Risk
- Digestion of Proteins
- Mouth
- Stomach
- Hydrochloric Acid
- Pepsin
- TABLE 4-1 Nutrient Considerations for Vegetarians
- Rennin
- Small Intestine
- Pancreatic Secretions
- Intestinal Secretions
- Recommendations for Dietary Protein
- Influential Factors of Protein Needs
- Tissue Growth
- Dietary Protein Quality
- Figure 4-5 Summary of protein digestion.
- TABLE 4-2 Comparative Protein Quality of Selected Foods
- Illness or Disease
- Dietary Deficiency or Excess
- Protein-Energy Malnutrition
- Kwashiorkor
- Marasmus
- Excess Dietary Intake
- Figure 4-6 Kwashiorkor. The infant shows generalized edema, which is seen in the form of puffiness of the face, arms, and legs.
- For Further Focus: The High-Protein Diet
- Dietary Guides
- Dietary Reference Intakes
- Clinical Applications: Calculating Dietary Reference Intake for Protein
- Dietary Guidelines for Americans
- TABLE 4-3 Foods That Are High in Protein*
- MyPlate
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- True-False
- Multiple Choice
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Chapter 5 Digestion, Absorption, and Metabolism
- Key Concepts
- Digestion
- Basic Principles
- Principle of Change
- Principle of Wholeness
- Figure 5-1 The gastrointestinal system. Through the successive parts of the system, multiple activities of digestion liberate food nutrients for use.
- Mechanical and Chemical Digestion
- Mechanical Digestion: Gastrointestinal Motility
- Muscles
- Nerves
- Chemical Digestion: Gastrointestinal Secretions
- Hydrochloric Acid and Buffer Ions
- Enzymes
- Mucus
- Water and Electrolytes
- Bile
- Digestion in the Mouth and Esophagus
- Mechanical Digestion
- Chemical Digestion
- Digestion in the Stomach
- Mechanical Digestion
- Figure 5-2 Stomach.
- Chemical Digestion
- Acid
- Mucus
- Enzymes
- Digestion in the Small Intestine
- Mechanical Digestion
- Chemical Digestion
- Pancreatic Enzymes
- Intestinal Enzymes
- Mucus
- Bile
- Hormones
- Figure 5-3 Organs of the biliary system and the pancreatic ducts.
- Figure 5-4 Summary of the factors that influence secretions in the gastrointestinal tract.
- Absorption and Transport
- Figure 5-5 Summary of the digestive processes.
- Box 5-1 Functions of the Liver
- Major Functions
- Specific Metabolic Functions of the Macronutrients
- Absorption in the Small Intestine
- Absorbing Structures
- Absorption Processes
- Figure 5-6 The intestinal wall. A diagram of the villi of the human intestine that shows its structure and the blood and lymph vessels.
- Figure 5-7 Transport pathways through the cell membrane.
- Absorption in the Large Intestine
- Water
- Dietary Fiber
- Clinical Applications: The Sometimes Embarrassing Effects of Digestion
- Stomach Gas
- Intestinal Gas
- Macronutrients and Micronutrients
- Transport
- Vascular System
- Lymphatic System
- Metabolism
- Energy for Fuel
- Stored Energy
- TABLE 5-1 Intestinal Absorption of Some Major Nutrients
- For Further Focus: What about Alcohol?
- Does Alcohol Provide Energy?
- Is Alcohol a Nutrient?
- How Is Alcohol Digested?
- How Is Alcohol Metabolized?
- More Information
- Errors in Digestion and Metabolism
- The Genetic Defect
- Figure 5-8 Sites of secretion and absorption in the gastrointestinal tract.
- Phenylketonuria
- Galactosemia
- Figure 5-9 Metabolic pathways.
- Glycogen Storage Diseases
- Other Intolerances or Allergies
- Lactose Intolerance
- Allergies
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- True-False
- Multiple Choice
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Chapter 6 Energy Balance
- Key Concepts
- Human Energy System
- Basic Energy Needs
- Voluntary Work and Exercise
- Involuntary Body Work
- Sources of Fuel
- Measurement of Energy
- Unit of Measure: Kilocalorie
- Food Energy: Fuel Factors
- Caloric and Nutrient Density
- Energy Balance
- Energy Intake
- Sources of Food Energy
- Sources of Stored Energy
- Figure 6-1 Measuring resting metabolic rate with a metabolic cart.
- Glycogen
- Adipose Tissue
- Muscle Mass
- Energy Output
- Resting Energy Expenditure and Basal Energy Expenditure
- Measuring Basal Metabolic Rate or Resting Metabolic Rate
- Figure 6-2 A, MedGem and B, BodyGem devices, which are used to determine the resting metabolic rate.
- Predicting Basal Metabolic Rate or Resting Metabolic Rate
- Factors That Influence Basal Metabolic Rate
- Box 6-1 Equations for Estimating Resting Energy Needs
- Mifflin-St. Jeor
- Men
- Women
- PA coefficient
- Harris-Benedict
- Men
- Women
- PA coefficient
- 2002 Dietary Reference Intake Energy Calculation
- Children 0 to 36 Months Old
- Boys 3 to 8 Years Old
- PA coefficient
- Girls 3 to 8 Years Old
- PA coefficient
- Boys 9 to 18 Years Old
- PA coefficient
- Girls 9 to 18 Years Old
- PA coefficient
- Men 19 Years Old and Older
- PA coefficient
- Women 19 Years Old and Older
- PA coefficient
- Drug-Nutrient Interaction: Absorption of Levothyroxine
- Cultural Considerations: Hypermetabolism and Hypometabolism: What are They and Who is at Risk?
- Physical Activity
- Figure 6-3 Energy output increases during exercise.
- TABLE 6-1 Energy Expenditure Per Pound Per Hour During Various Activities
- Clinical Applications: Evaluate Your Daily Energy Requirements
- Estimated Energy Requirement (EER) as Calculated by the 2002 Dietary Reference Intakes
- Physical Activity
- Example 1
- Example 2
- Thermic Effect of Food
- Total Energy Requirement
- Figure 6-4 The contributions of resting metabolic rate, physical activity, and the thermic effect of food to total energy expenditure.
- TABLE 6-2 Energy Balance Example: A 32-Year-Old Woman Who Weighs 120 lb and who is 5 Feet and 4 Inches Tall
- Recommendations for Dietary Energy Intake
- General Life Cycle
- Growth Periods
- TABLE 6-3 Approximate Caloric Allowances From Birth to the Age of 18 Years
- Adulthood
- Dietary Reference Intakes
- TABLE 6-4 Median Height, Weight, and Recommended Energy Intake
- Dietary Guidelines for Americans
- MyPlate
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- True-False
- Multiple Choice
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Chapter 7 Vitamins
- Key Concepts
- Dietary Reference Intakes
- The Nature of Vitamins
- Discovery
- Early Observations
- Early Animal Experiments
- Era of Vitamin Discovery
- Definition
- For Further Focus: Small Measures for Small Needs
- Functions of Vitamins
- Metabolism: Enzymes and Coenzymes
- Tissue Structure and Protection
- Prevention of Deficiency Diseases
- Vitamin Metabolism
- Fat-Soluble Vitamins
- Water-Soluble Vitamins
- Section 1 Fat-Soluble Vitamins
- Vitamin A (Retinol)
- Functions
- Vision
- Tissue Strength and Immunity
- Growth
- Requirements
- Food Forms and Units of Measure
- Body Storage
- Deficiency Disease
- Box 7-1 Carotenoids
- Toxicity Symptoms
- Food Sources
- Stability
- TABLE 7-1 Food Sources of Vitamin A
- Vitamin D (Calciferol)
- Figure 7-1 Vitamin D activation from skin synthesis and dietary sources. Normal vitamin D metabolism maintains blood calcium levels.
- Functions
- Absorption of Calcium and Phosphorus and Bone Mineralization
- Osteoporosis Treatment
- Requirements
- Figure 7-2 A child with rickets; note the bowlegs.
- Deficiency Disease
- Toxicity Symptoms
- Food Sources
- Stability
- TABLE 7-2 Food Sources of Vitamin D
- Vitamin E (Tocopherol)
- Functions
- Antioxidant Function
- Relation to Selenium Metabolism
- Requirements
- Deficiency Disease
- Toxicity Symptoms
- Food Sources
- TABLE 7-3 Food Sources of Vitamin E As α-Tocopherol
- Stability
- Vitamin K
- Functions
- Blood Clotting
- Figure 7-3 The blood-clotting mechanism. The complex clotting mechanism can be distilled into three steps: (1) the release of clotting factors from both injured tissue cells and sticky platelets at the injury site, which form a temporary platelet plug; (2) a series of chemical reactions that eventually result in the formation of thrombin; and 3) the formation of fibrin and the trapping of blood cells to form a clot.
- Drug-Nutrient Interaction: Vitamin K Considerations With Anticoagulant and Antibiotic Medications
- Bone Development
- TABLE 7-4 Food Sources of Vitamin K
- Requirements
- Deficiency Disease
- Toxicity Symptoms
- Food Sources
- Stability
- Section 2 Water-Soluble Vitamins
- Vitamin C (Ascorbic Acid)
- Functions
- Connective Tissue
- General Body Metabolism
- TABLE 7-5 Summary of Fat-Soluble Vitamins
- Antioxidant Function
- Requirements
- Clinical Applications: Ascorbic Acid Needs In Smokers
- Deficiency Disease
- Toxicity Symptoms
- Food Sources
- Stability
- Thiamin (Vitamin B1)
- Figure 7-4 Foods that are high in Vitamin C.
- TABLE 7-6 Food Sources of Vitamin C
- Functions
- Requirements
- Deficiency Disease
- Toxicity Symptoms
- Food Sources
- Stability
- Riboflavin (Vitamin B2)
- Functions
- TABLE 7-7 Food Sources of Thiamin
- Requirements
- Deficiency Disease
- TABLE 7-8 Food Sources of Riboflavin
- Toxicity Symptoms
- Food Sources
- Stability
- Niacin (Vitamin B3)
- Functions
- Requirements
- Deficiency Disease
- Figure 7-5 Pellagra, which results from a niacin deficiency.
- TABLE 7-9 Food Sources of Niacin
- Toxicity Symptoms
- Clinical Applications: Niacin as A Treatment for High Cholesterol
- Food Sources
- Stability
- Vitamin B6
- Functions
- Requirements
- Deficiency Disease
- Toxicity Symptoms
- Food Sources
- Stability
- Folate
- TABLE 7-10 Food Sources of Vitamin B6 (Pyridoxine)
- Functions
- Requirements
- Deficiency Disease
- Figure 7-6 A, Myelomeningocele. B, Spina bifida in a child at birth with a cutaneous defect over the lumbar spine.
- Toxicity Symptoms
- TABLE 7-11 Food Sources of Folate
- Food Sources
- Stability
- Cobalamin (Vitamin B12)
- Functions
- Requirements
- Figure 7-7 Digestion and absorption of vitamin B12.
- Deficiency Disease
- Toxicity Symptoms
- Food Sources
- TABLE 7-12 Food Sources of Vitamin B12 (Cobalamin)
- Stability
- Pantothenic Acid
- Functions
- Requirements
- Deficiency Disease
- Toxicity Symptoms
- Food Sources
- Stability
- Biotin
- Functions
- TABLE 7-13 Food Sources of Pantothenic Acid
- Requirements
- Deficiency Disease
- Toxicity Symptoms
- Food Sources
- Stability
- Choline
- Functions
- Requirements
- Deficiency Disease
- Toxicity Symptoms
- Food Sources
- Stability
- Section 3 Phytochemicals
- TABLE 7-14 Summary of Vitamin C and the B-Complex Vitamins
- Function
- Recommended Intake
- Food Sources
- Section 4 Vitamin Supplementation
- Recommendations for Nutrient Supplementation
- Life Cycle Needs
- Pregnancy and Lactation
- Infants, Children, and Adolescents
- Older Adults
- Lifestyle
- Restricted Diets
- Smoking
- Alcohol
- Disease
- Megadoses
- Supplementation Principles
- Cultural Considerations: The American Diet
- Box 7-2 Functional Food Categories Along With Selected Food Examples
- Functional Foods
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- True-False
- Multiple Choice
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Chapter 8 Minerals
- Key Concepts
- Nature of Body Minerals
- Classes of Body Minerals
- Major Minerals
- Box 8-1 Major Minerals and Trace Minerals in Human Nutrition
- Major Minerals*
- Trace Minerals
- Essential†
- Essentiality Unclear
- Trace Minerals
- Functions of Minerals
- Mineral Metabolism
- Digestion
- Absorption
- Transport
- Tissue Uptake
- Occurrence in the Body
- Major Minerals
- Calcium
- Functions
- Bone and Tooth Formation
- Blood Clotting
- Muscle and Nerve Action
- Metabolic Reactions
- Requirements
- Deficiency States
- Figure 8-1 Osteoporosis. Normal bone (left) versus osteoporotic bone (right).
- Cultural Considerations: Bone Health in Gender and Ethnic Groups
- Toxicity Symptoms
- Food Sources
- For Further Focus: Calcium from Food or Supplements: Which is Better?
- Phosphorus
- Functions
- Figure 8-2 Milk is the major food source of calcium.
- Bone and Tooth Formation
- Energy Metabolism
- Acid-Base Balance
- Requirements
- TABLE 8-1 Food Sources of Calcium
- Deficiency States
- Toxicity Symptoms
- Food Sources
- Sodium
- Functions
- Water Balance
- Figure 8-3 The ionic composition of the major body fluid compartments.
- TABLE 8-2 Food Sources of Phosphorus
- Muscle Action
- Nutrient Absorption
- Requirements
- Deficiency States
- Toxicity Symptoms
- Food Sources
- Potassium
- Functions
- Water Balance
- Metabolic Reactions
- Muscle Action
- Insulin Release
- Blood Pressure
- Requirements
- Deficiency States
- Toxicity Symptoms
- Food Sources
- Chloride
- Functions
- Digestion
- Respiration
- Requirements
- Deficiency States
- TABLE 8-3 Food Sources of Potassium
- Toxicity Symptoms
- Food Sources
- Magnesium
- Functions
- General Metabolism
- Protein Synthesis
- Muscle Action
- Basal Metabolic Rate
- Requirements
- Deficiency States
- Toxicity Symptoms
- Food Sources
- Sulfur
- Functions
- Hair, Skin, and Nails
- General Metabolic Functions
- Vitamin Structure
- Collagen Structure
- Requirements
- Deficiency States
- Toxicity Symptoms
- Food Sources
- Trace Minerals
- Iron
- Functions
- Hemoglobin Synthesis
- General Metabolism
- Requirements
- Figure 8-4 The absorption and metabolism of iron.
- TABLE 8-4 Summary of Major Minerals
- Figure 8-5 The global prevalence of anemia (%) and the number of individuals (in millions) affected in different population groups. PreSAC, Preschool-aged children (0 to 4.99 years old); PW, pregnant women; NPW, nonpregnant women (15 to 49.99 years old); SAC, school-aged children (5 to 14.99 years old); Men (15 to 59.99 years old); Elderly (includes men who are more than 60 years old and women who are more than 50 years old).
- Deficiency States
- Toxicity Symptoms
- Food Sources
- Figure 8-6 Food sources of dietary iron. A, Beef. B, Black-eyed peas. C, Oysters and clams.
- TABLE 8-5 Characteristics of the Heme and Nonheme Portions of Dietary Iron
- Iodine
- Functions
- Figure 8-7 Uptake of iodine for triiodothyronine and thyroxine production.
- TABLE 8-6 Food Sources of Iron
- Requirements
- Deficiency States
- Goiter
- Cretinism
- Impaired Mental and Physical Development
- Hypothyroidism
- Hyperthyroidism
- Figure 8-8 A, Illustration of a goiter. B, The extreme enlargement is a result of an extended duration of iodine deficiency.
- Toxicity Symptoms
- Food Sources
- Zinc
- Functions
- Enzyme Constituent
- Immune System
- Other Functions
- Requirements
- Deficiency States
- For Further Focus: Zinc Barriers
- Figure 8-9 Skin lesions that are characteristic of severe zinc deficiency in a patient with acrodermatitis enteropathica.
- Toxicity Symptoms
- Food Sources
- Selenium
- Functions
- Requirements
- TABLE 8-7 Food Sources of Zinc
- Deficiency States
- Toxicity Symptoms
- Food Sources
- Fluoride
- Copper
- Figure 8-10 Fluorosis.
- Manganese
- Chromium
- Molybdenum
- Other Essential Trace Minerals
- Mineral Supplementation
- Drug-Nutrient Interaction: Mineral Depletion
- Life Cycle Needs
- TABLE 8-8 Summary of Selected Trace Elements
- Pregnancy and Lactation
- Adolescence
- Adulthood
- Clinical Needs
- Iron-Deficiency Anemia
- Zinc Deficiency
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- True-False
- Multiple Choice
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Chapter 9 Water Balance
- Key Concepts
- Body Water Functions and Requirements
- Water: The Fundamental Nutrient
- Basic Principles
- A Unified Whole
- Body Water Compartments
- Particles in the Water Solution
- Homeostasis
- Body Water Functions
- Solvent
- Transport
- Thermoregulation
- Lubricant
- Body Water Requirements
- Surrounding Environment
- Activity Level
- Functional Losses
- TABLE 9-1 Adequate Intake of Water (Liters per Day)
- Metabolic Needs
- Age
- Other Dietary Factors
- Drug-Nutrient Interaction: Drug Effects on Water and Electrolyte Balance
- Dehydration
- Clinical Applications: Adverse Effects of Progressive Dehydration
- Figure 9-1 Edema. Note the finger-shaped depressions that do not rapidly refill after an examiner has exerted pressure.
- Water Intoxication
- Water Balance
- Body Water: The Solvent
- Amount and Distribution
- Extracellular Fluid
- Intracellular Fluid
- Overall Water Balance
- Figure 9-2 The distribution of total body water.
- Figure 9-3 Sources of fluid intake and output.
- TABLE 9-2 Volumes of Body Fluid Compartments as a Percentage of Body Weight
- TABLE 9-3 Water Content of Selected Food
- TABLE 9-4 Average Daily Adult Intake and Output of Water
- Water Intake
- Water Output
- Solute Particles in Solution
- Electrolytes
- Cations
- Anions
- Plasma Proteins
- TABLE 9-5 Balance of Cation and Anion Concentrations in Extracellular Fluid and Intracellular Fluid*
- Small Organic Compounds
- Separating Membranes
- Capillary Membranes
- Cell Membranes
- Forces Moving Water and Solutes Across Membranes
- Osmosis
- Diffusion
- Facilitated Diffusion
- Figure 9-4 Osmosis and diffusion through a membrane. Note that the membrane that separates a 10% glucose solution from a 20% glucose solution allows both glucose and water to pass. The container on the left shows the two solutions separated by the membrane at the start of osmosis and diffusion. The container on the right shows the results of osmosis and diffusion after some time.
- Filtration
- Active Transport
- Pinocytosis
- Figure 9-5 Pinocytosis; the engulfing of a large molecule by the cell.
- Tissue Water Circulation: The Capillary Fluid Shift Mechanism
- Purpose
- Process
- Organ Systems Involved
- Gastrointestinal Circulation
- Law of Isotonicity
- TABLE 9-6 Approximate Total Volume of Digestive Secretions*
- TABLE 9-7 Approximate Concentration of Certain Electrolytes in Digestive Fluids (mEq/L)
- Clinical Applications: Principles of Oral Rehydration Therapy
- Transport of Metabolic Compounds
- Additive Effects
- Water Absorption
- Clinical Applications
- Renal Circulation
- Hormonal Controls
- Antidiuretic Hormone Mechanism
- Renin-Angiotensin-Aldosterone System
- Acid-Base Balance
- Figure 9-6 The antidiuretic hormone (ADH) mechanism. The ADH mechanism helps to maintain the homeostasis of extracellular fluid (ECF) colloid osmotic pressure by regulating its volume and electrolyte concentration.
- Acids and Bases
- Acids
- Bases
- Acid-Base Buffer System
- Box 9-1 Sources of Acids and Bases
- Acids
- Bases
- Chemical Buffer System
- Figure 9-7 The renin-angiotensin-aldosterone mechanism. The renin-angiotensin-aldosterone mechanism restores normal extracellular fluid (ECF) volume when that volume decreases to less than normal by retaining sodium and water in the kidneys and vasoconstriction.
- Available Materials
- Base-to-Acid Ratio
- Physiologic Buffer Systems
- Respiratory Control of pH
- Urinary Control of pH
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- Matching
- Definitions
- Terms
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Part 2 Nutrition Throughout the Life Cycle
- Interactive Review – Part 2
- Chapter 10 Nutrition during Pregnancy and Lactation
- Key Concepts
- Nutritional Demands of Pregnancy
- Box 10-1 Dietary Guidelines for Americans, 2010, for Specific Populations Regarding Pregnancy and Lactation
- General Recommendations
- For Women Who Are Capable of Becoming Pregnant
- For Women Who Are Pregnant or Breast-Feeding
- Energy Needs
- Reasons for Increased Need
- Amount of Energy Increase
- Protein Needs
- Reasons for Increased Need
- Amount of Protein Increase
- Food Sources
- Key Mineral and Vitamin Needs
- Minerals
- Calcium
- Iron
- TABLE 10-1 Daily Food Plan for Pregnant Women
- Vitamins
- Folate
- Vitamin D
- Weight Gain during Pregnancy
- Amount and Quality
- TABLE 10-2 Approximate Weight Gain during a Normal Pregnancy
- Full-term pregnant woman.
- Rate of Weight Gain
- Daily Food Plan
- General Plan
- Alternative Food Patterns
- Basic Principles
- General Concerns
- Functional Gastrointestinal Problems
- Nausea and Vomiting
- Drug-Nutrient Interaction: Antiemetic Medications
- Constipation
- Hemorrhoids
- Heartburn
- High-Risk Mothers and Infants
- Identifying Risk Factors
- Clinical Applications: Who will have A low birth weight baby?
- Factors That Influence the Trend Toward More Low Birth Weight Babies
- Reducing the Risk of Low Birth Weight Infants
- Teenage Pregnancy
- For Further Focus: Pregnant Teenagers
- Know Each Client Personally
- Seek Ways to Motivate Clients
- Make Appropriate Assessments
- Make Practical Interventions
- Support the Teenager’s Responsibility
- Recognizing Special Counseling Needs
- Age and Parity
- Alcohol
- Nicotine
- Figure 10-1 Fetal alcohol syndrome.
- Clinical Applications: Nutritional Risk Factors during Pregnancy
- Risk Factors at the Onset of Pregnancy
- Risk Factors during Pregnancy
- Drugs
- Caffeine
- Pica
- Socioeconomic Problems
- Complications of Pregnancy
- Anemia
- Figure 10-2 Measuring a child’s growth at a Women, Infant, and Children Food and Nutrition Services appointment.
- Neural Tube Defects
- Intrauterine Growth Restriction
- Hypertensive Disorders of Pregnancy
- Gestational Diabetes
- Preexisting Disease
- Lactation
- Trends
- Figure 10-3 Breast-feeding among children in the United States.
- Cultural Considerations: Breast-Feeding Trends in the United States
- Prevalence of Breast-Feeding in the United States
- References
- The Baby-Friendly Hospital Initiative
- Physiologic Process of Lactation
- Mammary Glands and Hormones
- Box 10-2 Ten Steps to Successful Breast-Feeding
- Figure 10-4 Anatomy of the breast.
- Supply and Demand
- Figure 10-5 Physiology of milk production and the letdown reflex. PRH, Prolactin-releasing hormone.
- Composition
- Nutrition Needs
- Diet
- Energy and Nutrients
- Fluids
- Rest and Relaxation
- TABLE 10-3 Nutrition Composition of Human Milk Versus Cow’s Milk*
- Long-Term Results of Feeding Methods
- Risks of Formula Feeding
- Advantages of Breast-Feeding
- Box 10-3 Benefits of Breast-Feeding Compared with Formula Feeding
- Additional Resources
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- True-False
- Multiple Choice
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Chapter 11 Nutrition during Infancy, Childhood, and Adolescence
- Key Concepts
- Nutrition for Growth and Development
- Life Cycle Growth Pattern
- Infancy
- Childhood
- Adolescence
- Adulthood
- Measuring Childhood Growth
- Individual Growth Rates
- Physical Growth
- Clinical Applications: Use and Interpretation of the Centers for Disease Control and Prevention Growth Charts
- Purpose
- Step 1: Obtain Accurate Weights and Measures
- Step 2: Select the Appropriate Growth Chart
- Step 3: Record Data
- Step 4: Calculate the Body Mass Index
- Step 5: Plot the Measurements
- Step 6: Interpret the Plotted Measurements
- Psychosocial Development
- Nutritional Requirements for Growth
- Energy Needs
- Kilocalories
- TABLE 11-1 Dietary Reference Intakes of Energy and Protein from Birth to 18 Years of Age
- Macronutrients
- Protein Needs
- Water Requirements
- TABLE 11-2 Approximate Daily Fluid Needs During Growth Years
- Mineral and Vitamin Needs
- Figure 11-1 Example of a Centers for Disease Control and Prevention and World Health Organization growth chart.
- Calcium
- Cultural Considerations: Racial Differences in Calcium Retention and Peak Bone Mass
- Model for calcium retention as a function of postmenarchal age in African-American and Caucasian girls. Solid line, African-American girls; dashed line, Caucasian girls. The cumulative racial difference in bone mass on the basis of calcium accretion from the onset of menarche to 20 years after menarche is predicted to be 12%.
- Iron
- Vitamin Supplements
- Age-Group Needs
- Infancy
- Immature Infants
- Weight
- Gestational Age
- Type of Milk
- Methods of Feeding
- Term Infants
- Breast-Feeding
- Bottle-Feeding
- Figure 11-2 Breast-feeding the newborn infant. Note that the mother avoids touching the infant’s outer cheek so as not to counteract the infant’s natural rooting reflex at the touch of the breast.
- Choosing a Formula
- TABLE 11-3 Nutritional Value of Human Milk and Formula
- Preparing the Formula
- Feeding the Formula
- Cleaning Bottles and Nipples
- Figure 11-3 Baby bottle tooth decay.
- Weaning
- Cow’s Milk
- Solid Food Additions
- When to Introduce
- What to Introduce
- TABLE 11-4 Guideline for Adding Solid Foods to An Infant’s Diet during the First Year
- Commercial or Homemade
- For Further Focus: How Infants Learn to Eat
- 1 to 3 Months
- 4 to 6 Months
- 7 to 9 Months
- 10 to 12 Months
- Summary Guidelines
- Childhood
- Toddlers (1 to 3 Years Old)
- Clinical Applications: Feeding Made Simple
- Birth to 2 Years Old
- Toddlers 2 to 5 Years Old
- Preschool-Aged Children (3 to 5 Years Old)
- School-Aged Children (5 to 12 Years Old)
- Common Nutrition Problems During Childhood
- Failure to Thrive
- Drug-Nutrient Interaction: Anticonvulsants and Increased Nutrient Metabolism
- Figure 11-4 ChooseMyPlate for kids.
- Anemia
- Obesity
- Box 11-1 Childhood Overweight and Obesity Facts
- Prevalence of Obesity
- Ogden C, Carroll M. Prevalence of obesity among children and adolescents: United States, Trends 1963-1965 through 2007-2008 (website): www.cdc.gov/nchs/data/hestat/obesity_child_07_08/obesity_child_07_08.htm. Accessed June 2011.
- Contributing Factors
- Consequences
- Lead Poisoning
- Adolescence (12 to 18 Years Old)
- Physical Growth
- Cultural Considerations: Growth Charts: Can You Use Them for All Children?
- Human Milk or Alternative Feeding Formula
- Growth Charts in Relation to Variations in Sexual Maturation
- Using Growth Charts for Various Ethnic Groups
- Eating Patterns
- Eating Disorders
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- True-False
- Multiple Choice
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Chapter 12 Nutrition for Adults: The Early, Middle, and Later Years
- Key Concepts
- Adulthood: Continuing Human Growth and Development
- Coming of Age in America
- Population and Age Distribution
- Figure 12-1 The number of people 65 years old and older by age group for the years 1900 to 2000 and projected to 2010 to 2050. Reference population data refer to the resident population.
- TABLE 12-1 Population Projections for Adults from 2010 to 2050 by Age Group
- Cultural Considerations: Racial and Ethnic Composition of The U.S. Population
- Life Expectancy and Quality of Life
- Impact on Health Care
- Shaping Influences on Adult Growth and Development
- Physical Growth
- Psychosocial Development
- Young Adults (20 to 44 Years Old)
- Middle Adults (45 to 64 Years Old)
- Older Adults (65 Years Old and Older)
- Socioeconomic Status
- Figure 12-2 Factors that influence the quality of life of adults who are 60 years old and older. *The term community includes health and supportive services at local, state, and federal levels as well as health professionals and researchers.
- Figure 12-3 Elderly woman assisted by the Supplemental Nutrition Assistance Program (SNAP) to obtain needed food.
- Nutrition Needs
- The Aging Process and Nutrition Needs
- General Physiologic Changes
- Biologic Changes
- Metabolism
- Hormones
- Effect on Food Patterns
- Individuality of the Aging Process
- Nutrition Needs
- Macronutrients and Fluids
- Carbohydrate
- Fat
- Protein
- Fluid
- Micronutrients and Health Concerns
- Figure 12-4 Osteoporotic vertebral body (right) shortened by compression fractures compared with a normal vertebral body. Note that the osteoporotic vertebra has a characteristic loss of horizontal trabeculae and a thickened vertical trabeculae.
- Nutrient Supplementation
- Figure 12-5 Projected prevalence of osteoporosis and low bone mass of the hip among women, men, and both sexes who are 50 years old or older. Note that the National Health and Nutrition Examination Survey is conducted by the National Center for Health Statistics, which is a part of the Centers for Disease Control and Prevention. This survey is conducted on a nationally representative sample of Americans. As a part of the study, bone mineral density of the hip was measured in 14,646 men and women who were 20 years old or older throughout the United States from 1988 until 1994. These values were compared with the World Health Organization definitions to derive the percentage of individuals who were older than 50 years old who have osteoporosis and low bone mass. These percentages were then applied to the total population of men and women who were older than 50 years old to estimate the absolute number of men and women in the United States with osteoporosis and low bone mass. Projections for 2010 and 2020 are based on population forecasts for these years; they are significantly higher than current figures because of the expected growth in the overall population and the expected aging of the population.
- Clinical Needs
- Health Promotion and Disease Prevention
- Reducing Risk for Chronic Disease
- Nutritional Status
- Figure 12-6 Mini Nutritional Assessment.
- Clinical Applications: Feeding Older Adults With Sensitivity
- Basic Guidelines
- Assisted Feeding Suggestions
- Weight Management
- Figure 12-7 Prevalence of overweight and obesity among adults between the ages of 20 and 74 years in the United States.
- Figure 12-8 Healthy older adults enjoying a variety of physical activities.
- Individual Approach
- Box 12-1 Benefits of Physical Activity
- Clinical Applications: Case Study: Situational Problem of an Elderly Woman
- Questions for Analysis
- Chronic Diseases of Aging
- Diet Modifications
- Medications
- Drug-Nutrient Interaction: Medications Related to Unintentional Weight Loss in Nursing Homes
- Drug-Nutrient Interaction: Medication Use in the Adult
- Percentage of Population Taking Prescription Medications2
- Community Resources
- Government Programs for Older Americans
- Older Americans Act
- Congregate Nutrition Services
- Home-Delivered Meals
- United States Department of Agriculture
- Research Centers
- Figure 12-9 Three or more chronic conditions among adults 45 years old and older by age and percentage of poverty level. Note that this is a population of adults who have been told by a physician that they had three or more of the following conditions: hypertension, heart disease, stroke, emphysema, diabetes, cancer, arthritis and related diseases, or current asthma. The percentage of the poverty level is based on family income, family size, and family composition with the use of U.S. Census Bureau poverty thresholds.
- Extension Services
- Supplemental Nutrition Assistance Program (SNAP)
- Commodity Supplemental Food Program
- Senior Farmers’ Market Nutrition Program
- Public Health Departments
- Professional Organizations and Resources
- National Groups
- Community Groups
- Volunteer Organizations
- Alternative Living Arrangements
- Congregate Care Arrangements
- Continuing Care Retirement Communities
- Assisted Living Facilities
- Nursing Homes
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- True-False
- Multiple Choice
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Part 3 Community Nutrition and Health Care
- Interactive Review – Part 3
- Chapter 13 Community Food Supply and Health
- Key Concepts
- Food Safety and Health Promotion
- Government Control Agencies
- Figure 13-1 The safety of pork and other meat products is the responsibility of the U.S. Department of Agriculture and the Food Safety and Inspection Service.
- The U.S. Food and Drug Administration
- Enforcement of Federal Food Safety Regulations
- Consumer Education
- Research
- Development of Food Labels
- Early Development of Label Regulations
- Food Standards
- Nutrition Information
- Background of Present U.S. Food and Drug Administration Label Regulations
- For Further Focus: Nutrition Labeling: Recommendations for a New Century
- Foods Covered by Nutrition Labeling
- Label Presentation
- Educating Consumers
- Current Food Label Format
- Nutrition Facts Label
- Figure 13-2 An example of a food product label showing the Nutrition Facts box that details nutrition information and that is mandated by the U.S. Food and Drug Administration under the Nutrition Labeling and Education Act.
- For Further Focus: Glossary of Terms for Current Labels
- Nutrition Facts Box
- Daily Values
- Daily Reference Value
- Reference Daily Intake
- Descriptive Terms on Products
- Health Claims
- Health Claims
- Food Technology
- Agricultural Pesticides
- Reasons for Use
- Problems
- Figure 13-3 A farmer applies insecticide to a corn crop.
- Alternative Agriculture
- Organic Farming
- For Further Focus: Organic Food Standards
- Figure 13-4 Official U.S. Department of Agriculture organic seal, which is available at www.ams.usda.gov/AMSv1.0/nop.
- Biotechnology
- Figure 13-5 Adoption of genetically engineered crops continues to grow rapidly in the United States.
- Figure 13-6 A geneticist and technician evaluate sugar beet breeding in California.
- Irradiation
- Figure 13-7 Radura symbol of irradiation.
- Food Additives
- Food-Borne Disease
- Prevalence
- TABLE 13-1 Examples of Food Additives
- Food Sanitation
- Buying and Storing Food
- Figure 13-8 Changes in the incidence of laboratory-confirmed bacterial infections, United States, 2010.
- Preparing and Serving Food
- Figure 13-9 The Partnership for Food Safety Education developed the “Fight BAC!” (i.e., bacteria) campaign to prevent food-borne illness. Campaign graphics are available at www.fightbac.org.
- TABLE 13-2 Cold Storage
- Food Contamination
- Bacterial Food Infections
- Salmonellosis
- Shigellosis
- Listeriosis
- Escherichia Coli
- Drug-Nutrient Interaction: Drug Resistant Escherichia Coli and the Food Supply
- Vibrio
- Bacterial Food Poisoning
- Staphylococcal Food Poisoning
- Clinical Applications: Case Study: A Community Food Poisoning Incident
- Questions for Analysis
- Clostridial Food Poisoning
- Viruses
- TABLE 13-3 Examples of Food-Borne Disease
- Parasites
- Environmental Food Contaminants
- Lead
- Cultural Considerations: The Continued Burden of Lead Poisoning
- Percentage of children between the ages of 1 and 5 years with blood lead levels of 10 µg/dL or more by race or ethnicity and survey period according to the National Health and Nutrition Examination Surveys that took place in the United States from 1988 to 1991, 1991 to 1994, and 1999 to 2004. 95% confidence interval.
- Natural Toxins
- Food Needs and Costs
- Hunger and Malnutrition
- Worldwide Malnutrition
- Figure 13-10 Differences in life outcomes when education, financial credit, and health care are accessible.
- Figure 13-11 Multiple causes of malnutrition.
- Malnutrition in America
- Food Assistance Programs
- Commodity Supplemental Food Program
- Supplemental Nutrition Assistance Program (SNAP)
- Special Supplemental Food Program for Women, Infants, and Children
- School Meals Programs
- Nutrition Services Incentive Program
- Food Buying and Handling Practices
- Planning Ahead
- Buying Wisely
- Storing Food Safely
- Cooking Food Well
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- True-False
- Multiple Choice
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Chapter 14 Food Habits and Cultural Patterns
- Key Concepts
- Social, Psychologic, and Economic Influences on Food Habits
- Social Influences
- Social Structure
- Food and Social Factors
- Psychologic Influences
- Understanding Diet Patterns
- Food and Psychosocial Development
- Marketing and Environmental Influences
- Economic Influences
- Family Income and Food Habits
- Cultural Development of Food Habits
- Strength of Personal Culture
- Food in a Culture
- Traditional Cultural Food Patterns
- Religious Dietary Laws
- Jewish
- Basic Food Pattern
- Representative Foods and Influence of Festivals
- Figure 14-1 Challah, which is a traditional Jewish bread.
- Muslim
- Basic Food Pattern
- Figure 14-2 Traditional Muslim pita bread stuffed with sandwich fillings.
- Representative Foods
- Influence of Festivals
- Cultural Considerations: Id Al-Fitr: The Post-Ramadan Festival
- Spanish and Native American Influences
- Mexican
- Puerto Rican
- Native American
- Figure 14-3 National food guides for Mexico and Puerto Rico.
- Figure 14-4 A plantain, which is a popular fruit in Puerto Rico.
- Figure 14-5 Southern Arizona American Indian Food Guide: Choices for a Healthy Life. *Traditional foods. **Whole grain products recommended.
- Cultural Considerations: Acculturation to an American Diet
- The prevalence of obesity, diabetes, and heart disease by ethnicity.
- Influences of the Southern United States
- African Americans
- Figure 14-6 Mutton, which is the meat of sheep or goats.
- French Americans
- Drug-Nutrient Interaction: The French Paradox: Red Wine and Heart Disease
- Asian Food Patterns
- Chinese
- Japanese
- Southeast Asian
- Figure 14-7 National food guides. A, China; B, Japan; C, Korea.
- Mediterranean Influences
- Italian
- Greek
- Changes in American Food Habits
- Personal Food Choices
- Basic Determinants
- Figure 14-8 Mediterranean Diet Pyramid.
- Factors That Influence Change
- Box 14-1 Factors That Determine Food Choices
- Physical Features
- Social and Economic Factors
- Physiologic Factors
- Psychologic Factors
- Changing American Food Patterns
- Household Dynamics
- With Whom and Where We Eat
- How Often and How Much We Eat
- For Further Focus: Snacking: An All-American Food Habit
- Fast Foods
- Health and Fitness
- Economical Buying
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- True-False
- Multiple Choice
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Chapter 15 Weight Management
- Key Concepts
- Obesity and Weight Control
- Body Weight and Body Fat
- Definitions
- Figure 15-1 Overweight and obesity, by age: United States, 1960-2008. Estimates for adults are age adjusted. For adults: overweight, including obese, is defined as a body mass index (BMI) of 25 or greater; overweight but not obese as a BMI of 25 or more but less than 30; and obese as a BMI of 30 or more. For children: overweight is defined as a BMI at or above the sex- and age- specific 95th percentile BMI cut points from the 2000 CDC Growth Charts: United States. Obese is not defined for children.
- Figure 15-2 According to standard height/weight charts, some football players would be considered overweight. These charts should be used with discretion when assessing weight for individuals with more lean body mass (muscle) than the typical person.
- Box 15-1 Body Mass Index Classifications
- Body Composition
- Figure 15-3 Body fat percentage as it correlates with body mass index (BMI) (A, females: B, males).
- Figure 15-4 Assessment tools include skinfold calipers, which measure the relative amount of subcutaneous fat tissue at various body sites.
- Figure 15-5 Tanita bioelectrical impedance body composition measurement tool.
- Figure 15-6 Dual-energy x-ray absorptiometry.
- Figure 15-7 The BOD POD uses air displacement technology to measure body composition.
- Figure 15-8 Body fat percentage by fitness level (A, females; B, males).
- Measures of Weight Maintenance Goals
- Standard Height/Weight Tables
- Healthy Weight Range
- Body Frame
- TABLE 15-1 Body Mass Index Table
- Individual Variation
- Necessity of Body Fat
- Obesity and Health
- Weight Extremes
- Overweight and Health Problems
- Causes of Obesity
- Basic Energy Balance
- Box 15-2 Kilocalorie Adjustment Necessary for Weight Loss
- Basis of estimation:
- Hormonal Control
- Leptin
- Ghrelin
- Genetic and Family Factors
- Genetic Control
- Cultural Considerations: Genetics and the Predisposition for Obesity
- Family Reinforcement
- Physiologic Factors
- Psychologic Factors
- Other Environmental Factors
- Individual Differences and Extreme Practices
- Individual Energy Balance Levels
- Energy Out
- Figure 15-9 The major causal links among genetics, environmental effects, physiology, behavior, and energy balance.
- Energy In
- Extreme Practices
- Fad Diets
- Fasting
- Specific Macronutrient Restrictions
- TABLE 15-2 Comparison of Select Common Diets
- Clothing and Body Wraps
- Drugs
- Drug-Nutrient Interaction: Orlistat: An Over-The-Counter Weight-Loss Aid
- Surgery
- Figure 15-10 Surgical procedures for the treatment of clinically severe obesity (A-E).
- A Sound Weight-Management Program
- Essential Characteristics
- Behavior Modification
- Basic Principles
- Basic Strategies and Actions
- Defining Problem Behavior
- Recording and Analyzing Baseline Behavior
- Planning a Behavior Management Strategy
- Clinical Applications: Breaking Old Links: Strategies for Changing Food Behavior
- 1 Deal with Behavioral Cues
- 2 Deal with Actual Food Behavior in Response to Cues
- 3 Deal with the Follow-up Behavior
- Dietary Principles
- Basic Energy Balance Components
- Energy Input: Food Behaviors
- Clinical Applications: Practical Suggestions for Changing Food Behaviors
- Goals
- Kilocalories
- Plateaus
- Binges
- Special Diet Foods
- Home Meals
- Eating Away From Home
- Appetite Control
- Meal Pattern
- Energy Output: Exercise Behaviors
- For Further Focus: Benefits of Aerobic Exercise in Weight Management
- Principles of a Sound Food Plan
- Energy Balance
- Clinical Applications: Case Study: John’s Energy Balance and Weight-Management Plan
- Questions for Analysis
- Nutrient Balance
- Box 15-3 Estimation of Adult Energy Needs
- Mifflin-St. Jeor Equation
- Men:
- Women:
- Physical Activity Coefficient:
- TABLE 15-3 U.S. Department of Agriculture Food Patterns
- Distribution Balance and Portion Control
- Food Guide
- Preventive Approach
- Food Misinformation and Fads
- Food Fads
- Types of Claims
- Erroneous Claims
- Dangers
- Danger to Health
- Cost
- Lack of Sound Knowledge
- Distrust of the Food Market
- What Is the Answer?
- Using Reliable Sources
- Recognizing Human Needs
- Remaining Alert to Teaching Opportunities
- Thinking Scientifically
- Box 15-4 The Food and Nutrition Science Alliance’s 10 Red Flags of Junk Science
- Knowing Responsible Authorities
- Underweight
- General Causes and Treatment
- Causes
- Dietary Treatment
- Clinical Applications: Problems of Weight Loss among Older Adults in Long-Term Care Facilities
- Disordered Eating
- Anorexia Nervosa
- Bulimia Nervosa
- Binge Eating Disorder
- Box 15-5 American Psychiatric Association Diagnostic Criteria
- Anorexia Nervosa
- Bulimia Nervosa
- Eating Disorder Not Otherwise Specified
- Binge Eating Disorder
- TABLE 15-4 Nutrition-Related Clinical Signs Commonly Associated with Anorexia Nervosa and Bulimia Nervosa
- Treatment
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- True-False
- Multiple Choice
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Chapter 16 Nutrition and Physical Fitness
- Key Concepts
- Physical Activity Recommendations and Benefits
- Guidelines and Recommendations
- Box 16-1 Healthy People 2020 Physical Activity Objectives
- Health Benefits
- Figure 16-1 Physical activity pyramid. F – frequency, I – intensity, T – time.
- Box 16-2 Health Benefits Associated With Regular Physical Activity
- Children and Adolescents
- Strong Evidence
- Moderate Evidence
- Adults and Older Adults
- Strong Evidence
- Moderate to Strong Evidence
- Moderate Evidence
- Coronary Heart Disease
- Heart Muscle Function
- Blood Lipid Levels
- Oxygen-Carrying Capacity
- Hypertension
- Figure 16-2 Physical Activity Readiness Questionnaire.
- Diabetes
- Weight Management
- Bone Disease
- Mental Health
- Types of Physical Activity
- Activities of Daily Living
- Figure 16-3 Aerobic walking is an exercise that can fit into almost anyone’s lifestyle.
- TABLE 16-1 Source of Energy for Varying Exercise Intensity
- Resistance Training
- Aerobic Exercise
- TABLE 16-2 Aerobic Exercises for Physical Fitness
- TABLE 16-3 Approximate Energy Expenditure per Hour During Various Activities
- Weight-Bearing Exercise
- Meeting Personal Needs
- Health Status and Personal Gains
- TABLE 16-4 Target Zone Heart Rate According to Age to Achieve Aerobic Physical Effect of Exercise
- Achieving Aerobic Benefits
- Exercise Preparation and Care
- Dietary Needs During Exercise
- Muscle Action and Fuel
- Structure and Function
- Fuel Sources
- Oxygen
- Cardiovascular Fitness
- Body Composition
- Fluid and Energy Needs
- Fluid
- For Further Focus: Hydrating With Water or a Sports Drink
- Energy and Nutrient Stores
- Macronutrient and Micronutrient Recommendations
- Carbohydrate
- Fat
- Protein
- Vitamins and Minerals
- Drug-Nutrient Interaction: Iron Supplementation
- Clinical Applications: The Female Athlete Triad: How Performance and Social Pressure Can Lead to Low Bone Mass*
- Athletic Performance
- General Training Diet
- Total Energy
- Carbohydrate
- Fat
- Protein
- Competition
- Carbohydrate Loading
- For Further Focus: Carbohydrate Loading for Endurance
- Pregame Meal
- Hydration Before, During, and After Exercise
- TABLE 16-5 Precompetition Program for Carbohydrate Loading
- Figure 16-4 Frequent small drinks of cold water during extended exercise prevent dehydration.
- Box 16-3 Sample Pregame Meal
- Energy During Exercise
- Energy After Exercise: Recovery
- Ergogenic Aids and Misinformation
- Drug-Nutrient Interaction: Nutritional Ergogenic Supplements
- Those That Perform as Claimed
- Those That May Perform as Claimed
- Those That Do Not Perform as Claimed
- Those That Are Dangerous, Banned, or Illegal
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- True-False
- Multiple Choice
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Part 4 Clinical Nutrition
- Interactive Review – Part 4
- Chapter 17 Nutrition Care
- Key Concepts
- The Therapeutic Process
- Setting and Focus of Care
- Health Care Setting
- Person-Centered Care
- Figure 17-1 The nutrition care process model.
- Health Care Team
- Physician and Support Staff
- Box 17-1 Qualifications of a Registered Dietitian
- What is a Registered Dietitian?
- How Is a Registered Dietitian Different From a Nutritionist?
- Roles of the Nurse and the Clinical Dietitian
- Coordinators and Advocates
- Interpreters
- Teachers and Counselors
- Phases of the Care Process
- Nutrition Assessment
- Figure 17-2 Interviewing a patient to plan personal care.
- Food- and Nutrition-Related History
- Clinical Applications: Nutrition History: Activity-Associated Food Pattern of a Typical Day
- Drug-Nutrient Interaction: Dietary Supplement Use and Safety
- Anthropometric Measurements
- TABLE 17-1 STRENGTHS AND LIMITATIONS OF TECHNIQUES USED TO MEASURE DIETARY INTAKE
- Height
- Weight and Body Mass Index
- Figure 17-3 Measuring height in an infant.
- Box 17-2 Alternative Measures for Nonambulatory Patients
- Total Arm Span
- Knee HEIGHT1,2
- Recumbent Bed Length
- Measurement While Lying in the Fetal Position
- Body Composition
- Waist Circumference
- Biochemical Data, Medical Tests, and Procedures
- Skeletal System Integrity
- Gastrointestinal Function
- Resting Metabolic Rate
- Nutrition-Focused Physical Findings
- Client History
- TABLE 17-2 SIGNS THAT SUGGEST NUTRIENT IMBALANCE
- Nutrition Diagnosis
- Problem
- Etiology
- Signs and Symptoms
- Nutrition Intervention
- Food and/or Nutrient Delivery
- Personal Adaptation
- Mode of Feeding
- Nutrition Education and Counseling
- Coordination of Nutrition Care
- Nutrition Monitoring and Evaluation
- Drug Interactions
- Drug-Food Interactions
- Figure 17-4 Many drugs, foods, and nutrients interact and cause medical problems.
- Drug-Nutrient Interactions
- Clinical Applications: Case Study: Drug-Nutrient Interaction
- Cultural Considerations: Prescription Medication and Dietary Supplement Use
- Drug-Herb Interactions
- TABLE 17-3 FOODS AND NUTRIENTS THAT AFFECT MEDICATIONS
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- True-False
- Multiple Choice
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Chapter 18 Gastrointestinal and Accessory Organ Problems
- Key Concepts
- The Upper Gastrointestinal Tract
- Problems of the Mouth
- Dental Problems
- Surgical Procedures
- TABLE 18-1 HIGH-PROTEIN, HIGH-KILOCALORIE FORMULA FOR LIQUID FEEDINGS
- Oral Tissue Inflammation
- Figure 18-1 Tissue inflammation of the mouth. A, Gingivitis. B, Stomatitis. C, Glossitis. D, Cheilosis.
- Salivary Gland Problems
- Figure 18-2 Location of the salivary glands.
- Swallowing Disorders
- Problems of the Esophagus
- Central Tube Problems
- Lower Esophageal Sphincter Problems
- Gastroesophageal Reflux Disease
- Figure 18-3 Reflux of gastric acid up into the esophagus through the lower esophageal sphincter in a patient with gastroesophageal reflux disease.
- TABLE 18-2 DIETARY CARE OF GASTROESOPHAGEAL REFLUX DISEASE
- Hiatal Hernia
- Figure 18-4 Hiatal hernia compared with normal stomach placement. A, Normal stomach. B, Paraesophageal hernia, with the esophagus in its normal position. C, Esophageal hiatal hernia, with an elevated esophagus.
- Figure 18-5 A, Gastric ulcer. B, Helicobacter pylori (black particles) infecting the stomach mucosa.
- Problems of the Stomach and Duodenum: Peptic Ulcer Disease
- Causes
- Helicobacter pylori
- Cultural Considerations: Risk for Gastric Ulcer Disease: Environmental or Genetic?
- Infection with Helicobacter Pylori
- Active Helicobacter Pylori Ulcers
- Nonsteroidal Anti-Inflammatory Drugs
- Psychologic Factors
- Clinical Symptoms
- Medical Management
- Rest
- Drug Therapy
- Drug-Nutrient Interaction: Tetracycline and Mineral Absorption
- Drug-Nutrient Interaction: Proton Pump Inhibitors and Micronutrient Absorption
- Dietary Management
- Eating a Well-Balanced and Healthy Diet
- Box 18-1 Risk Factors for Recurring Peptic Ulcer
- High Risk
- Medical/Physical
- Emotional
- Behavioral
- Moderate Risk
- Medical/Physical
- Emotional
- Behavioral
- Avoiding Acid Stimulation
- Lower Gastrointestinal Tract
- Small Intestine Diseases
- Malabsorption
- Cystic Fibrosis
- Disease Process
- TABLE 18-3 MAJOR MALABSORPTION SYNDROMES
- Nutrition Management
- Box 18-2 Nutrition Care for Cystic Fibrosis
- Evidence-Based Recommendations1:
- Nutrition Intervention During Cystic Fibrosis Should Focus on the Following2:
- General Dietary Principles for Patients with Cystic Fibrosis2:
- When Oral Intake is Inadequate and not Expected to Improve2:
- Clinical Applications: Case Study: Paul’s Adaptation to Cystic Fibrosis
- Questions for Analysis
- Inflammatory Bowel Disease
- TABLE 18-4 CLINICAL MANIFESTATIONS OF CROHN’S DISEASE AND ULCERATIVE COLITIS
- Crohn’s Disease
- Figure 18-6 Comparison of the distribution pattern of Crohn’s disease and ulcerative colitis.
- Ulcerative Colitis
- Diarrhea
- Large Intestine Diseases
- Diverticular Disease
- Figure 18-7 Mechanism by which low-fiber, low-bulk diets might generate diverticula. When the colon contents are bulky (top), muscular contractions exert pressure longitudinally. If the lumen is small in diameter (bottom), contractions can produce occlusions and exert pressure against the colon wall, which may produce a diverticular “blowout.”
- Irritable Bowel Syndrome
- Figure 18-8 Irritable bowel syndrome.
- Constipation
- Food Allergies and Intolerances
- Food Allergies
- The Problem
- Common Food Allergens
- TABLE 18-5 ESTIMATED RATES OF FOOD ALLERGY in NORTH AMERICA
- Celiac Disease
- Disease Process
- Figure 18-9 Celiac disease, gluten-sensitive enteropathy. A, Normal mucosal biopsy. B, A peroral jejunal biopsy specimen of diseased mucosa shows severe atrophy and the blunting of villi with a chronic inflammatory infiltrate of the lamina propria.
- Nutrition Management
- Problems of the Gastrointestinal Accessory Organs
- Figure 18-10 Two gluten-free symbols.
- Figure 18-11 Biliary system organs.
- TABLE 18-6 GLUTEN-FREE DIET FOR INDIVIDUALS WITH CELIAC DISEASE
- Liver Disease
- Steatohepatitis
- Hepatitis
- Box 18-3 EXAMPLE OF A High-Protein, High-Carbohydrate, Moderate-Fat Daily Diet
- Clinical Applications: Case Study: Bill’s Bout with Infectious Hepatitis
- Questions for Analysis
- Cirrhosis
- Gallbladder Disease
- Cholecystitis and Cholelithiasis
- Figure 18-12 Comparison of a normal liver and a liver with cirrhotic tissue changes. A, Anterior view of the organ. B, Cross-sectional view. C, Tissue structure.
- TABLE 18-7 LOW-FAT AND FAT-FREE DIETS
- Pancreatic Disease
- Pancreatitis
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- True-False
- Multiple Choice
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Chapter 19 Coronary Heart Disease and Hypertension
- Key Concepts
- Coronary Heart Disease
- Atherosclerosis
- Disease Process
- Figure 19-1 Heart disease death rates for 2000 to 2006 among adults 35 years old and older, by county.
- Figure 19-2 An atherosclerotic plaque in an artery.
- Relation to Fat Metabolism
- Triglycerides
- Cholesterol
- Lipoproteins
- Figure 19-3 Serum lipoprotein factions showing lipid composition. A, Chylomicron. B, Very low-density lipoprotein. C, Low-density lipoprotein. D, High-density lipoprotein.
- Risk Factors
- TABLE 19-1 CHOLESTEROL AND LIPOPROTEIN PROFILE CLASSIFICATION
- Dietary Recommendations for Reduced Risk
- Dietary Guidelines
- Adult Treatment Panel III Guidelines
- Box 19-1 Risk Factors for Cardiovascular Disease
- Lipid Risk Factors
- Nonlipid Risk Factors
- Nonmodifiable
- Modifiable
- Emerging Risk Factors
- Emerging Lipid Risk Factors
- Emerging Nonlipid Risk Factors
- Box 19-2 American Heart Association Dietary Guidelines
- Weight and Physical Activity
- Foods to Focus On
- Foods to Limit or Consume in Moderation
- General Recommendations
- TABLE 19-2 DIAGNOSTIC CRITERIA FOR METABOLIC SYNDROME
- TABLE 19-3 AMERICAN HEART ASSOCIATION AND NATIONAL CHOLESTEROL EDUCATION PROGRAM RECOMMENDATIONS FOR LOWERING CHOLESTEROL
- For Further Focus: Soy Protein and Heart Disease
- Drug Therapy
- Figure 19-4 A patient with a history of cardiac disease is evaluated for exercise tolerance with a treadmill test.
- Acute Cardiovascular Disease
- Objective: Cardiac Rest
- Principles of Medical Nutrition Therapy
- Clinical Applications: Case Study: The Patient with a Myocardial Infarction
- Questions for Analysis
- Energy
- Texture
- Fat
- Sodium
- Heart Failure
- Control of Pulmonary Edema
- Fluid Shift Mechanism
- Hormonal Alterations
- Box 19-3 Sodium-Restricted Diet Recommendations
- Principles of Medical Nutrition Therapy
- Essential Hypertension
- The Problem of Hypertension
- Incidence and Nature
- TABLE 19-4 CLASSIFICATION OF BLOOD PRESSURE FOR ADULTS
- Hypertensive Blood Pressure Levels
- Prehypertension
- TABLE 19-5 LIFESTYLE MODIFICATIONS TO PREVENT AND MANAGE HYPERTENSION
- Stage 1 Hypertension
- Stage 2 Hypertension
- Drug-Nutrient Interaction: Grapefruit Juice and Drug Metabolism
- Principles of Medical Nutrition Therapy
- Weight Management
- Sodium Control
- Other Nutrients
- The DASH Diet
- Additional Lifestyle Factors
- Education and Prevention
- Practical Food Guides
- Food Planning and Purchasing
- Box 19-4 Sample 1-Day Menu on the Dash Diet, 2000 Calories
- Breakfast
- Lunch
- Dinner
- Snacks
- Food Preparation
- TABLE 19-6 THE DASH EATING PLAN
- Special Needs
- Education Principles
- Starting Early
- Focusing on High-Risk Groups
- Cultural Considerations: Influence of Ethnicity and Sociodemographics on A Person’s Risk For Heart Disease
- Using a Variety of Resources
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- True-False
- Multiple Choice
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Chapter 20 Diabetes Mellitus
- Key Concepts
- The Nature of Diabetes
- Defining Factor
- For Further Focus: The History and Discovery of Insulin
- Early History and Name
- Diabetic Dark Ages
- Discovery of Insulin
- Successful Use of Diet and Insulin
- Classification of Diabetes Mellitus and Glucose Intolerance
- Type 1 Diabetes Mellitus
- Type 2 Diabetes Mellitus
- Box 20-1 Risk Factors for Type 2 Diabetes Mellitus
- Cultural Considerations: Prevalence of Type 2 Diabetes
- Children
- Adults
- Gestational Diabetes
- TABLE 20-1 DIFFERENTIATING TYPE 1 AND TYPE 2 DIABETES MELLITUS
- Box 20-2 Screening for and Diagnosis of Gestational Diabetes Mellitus
- Other Types of Diabetes
- Impaired Glucose Tolerance
- Symptoms of Diabetes
- Initial Signs
- Laboratory Test Results
- Progressive Results
- The Metabolic Pattern of Diabetes
- Energy Supply and Control of Blood Glucose
- Energy Supply
- Blood Glucose Control
- Sources of Blood Glucose.
- Uses of Blood Glucose.
- Pancreatic Hormonal Control
- Insulin.
- Figure 20-1 Sources of blood glucose (e.g., food, stored glycogen) and normal routes of control.
- Figure 20-2 Glucose metabolism.
- Figure 20-3 The islets of Langerhans, which are located in the pancreas.
- Glucagon.
- Somatostatin.
- Abnormal Metabolism in Uncontrolled Diabetes
- Glucose
- Fat
- Figure 20-4 Insulin allows glucose to enter the cell through the glucose channel.
- Protein
- Long-Term Complications
- Retinopathy
- Nephropathy
- Neuropathy
- Heart Disease
- Dyslipidemia.
- Hypertension.
- General Management of Diabetes
- Early Detection and Monitoring
- Box 20-3 Criteria for the Diagnosis of Diabetes Mellitus
- TABLE 20-2 CORRELATION BETWEEN GLYCOSYLATED HEMOGLOBIN A1C AND PLASMA GLUCOSE LEVELS
- Basic Goals of Care
- General Objectives
- TABLE 20-3 SUMMARY OF RECOMMENDATIONS FOR ADULTS WITH DIABETES
- Maintaining Optimal Nutrition.
- Avoiding Symptoms.
- Preventing Complications.
- Importance of Good Self-Care Skills
- Basic Elements of Diabetes Management
- Special Objectives During Pregnancy
- Medical Nutrition Therapy for Individuals with Diabetes
- Medical Nutrition Therapy
- Prediabetes
- Diabetes
- Additional Considerations
- Total Energy Balance
- Normal Growth and Weight Management
- Energy Intake
- Nutrient Balance
- Carbohydrate
- Starch and Sugar.
- Glycemic Index.
- Fiber.
- Sugar Substitutes and Sweeteners.
- Box 20-4 Nutrition Recommendations for the Management of Diabetes
- Carbohydrate
- Fat
- Protein
- Alcohol
- Micronutrients
- Protein
- Fat
- Food Distribution
- Daily Activity Schedule
- Exercise
- TABLE 20-4 MEAL PLANNING GUIDE FOR ACTIVE PEOPLE WITH TYPE 1 DIABETES
- Drug Therapy
- Diet Management
- General Planning
- Individual Needs
- Carbohydrate Counting
- TABLE 20-5 DIETARY STRATEGIES FOR TYPE 1 AND TYPE 2 DIABETES MELLITUS
- Food Exchange System
- Figure 20-5 A man with diabetes injecting himself with insulin.
- Figure 20-6 Insulin pump and monitor.
- Special Concerns
- Special Diet Food Items.
- Alcohol.
- Hypoglycemia.
- TABLE 20-6 AMOUNT OF NUTRIENTS IN ONE SERVING FROM EACH EXCHANGE LIST
- TABLE 20-7 CALCULATION OF A DIABETIC DIET USING THE EXCHANGE SYSTEM (2200 KCAL)
- Box 20-5 Sample Menu Prescription: 2200 Kcal
- Breakfast
- Lunch
- Dinner
- Afternoon Snack
- Evening Snack
- Illness.
- TABLE 20-8 SYMPTOMS OF HYPERGLYCEMIA AND HYPOGLYCEMIA
- Travel.
- Eating Out.
- Stress.
- Diabetes Education Program
- Goal: Person-Centered Self-Care
- Clinical Applications: Case Study: Richard Manages His Diabetes
- Questions for Analysis
- Diabetes Self-Management Education
- Necessary Skills
- Healthy Eating.
- Being Active.
- Monitoring.
- Medications.
- For Further Focus: Comparative Types of Insulin
- Drug-Nutrient Interaction: Exenatide and Glucose Control
- Problem Solving.
- Figure 20-7 Insulin pump with optional continuous glucose monitoring functionality.
- TABLE 20-9 TYPES OF INSULIN
- Health Coping.
- Reducing Risk.
- TABLE 20-10 ORAL HYPOGLYCEMIC MEDICATIONS
- Resources
- Staff Education
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- True-False
- Multiple Choice
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Chapter 21 Kidney Disease
- Key Concepts
- Basic Structure and Function of the Kidney
- Structures
- Glomerulus
- Figure 21-1 Anatomy of the kidney.
- Tubules
- Proximal Tubule.
- TABLE 21-1 REABSORPTION AND SECRETION IN PARTS OF THE NEPHRON
- Loop of Henle.
- Distal Tubule.
- Collecting Tubule.
- Function
- Excretory and Regulatory Functions
- Endocrine Functions
- Disease Process and Dietary Considerations
- General Causes of Kidney Disease
- Infection and Obstruction
- Damage From Other Diseases
- Figure 21-2 Prevalence of chronic kidney disease by primary diagnosis.
- Toxins
- Genetic or Congenital Defects
- Risk Factors
- Medical Nutrition Therapy in Kidney Disease
- Length of Disease
- Degree of Impaired Kidney Function and Clinical Symptoms
- Nephron Diseases
- Acute Glomerulonephritis or Nephritic Syndrome
- Disease Process
- Clinical Symptoms
- Box 21-1 Risk Factors and Common Causes of Kidney Disease
- Sociodemographic Factors
- Clinical Factors
- TABLE 21-2 GLOMERULAR SYNDROMES
- Medical Nutrition Therapy
- Nephrotic Syndrome
- Disease Process
- Clinical Symptoms
- Medical Nutrition Therapy
- Kidney Failure
- Acute Kidney Injury
- Disease Process
- Clinical Symptoms
- Medical Nutrition Therapy
- Basic Objectives.
- Principles.
- Chronic Kidney Disease
- Disease Process
- TABLE 21-3 STAGES OF CHRONIC KIDNEY DISEASE
- Clinical Symptoms
- Water Balance.
- Electrolyte Balance.
- Nitrogen Retention.
- Anemia.
- Hypertension.
- Azotemia.
- General Signs and Symptoms
- Medical Nutrition Therapy
- Basic Objectives.
- Principles.
- Clinical Applications: Case Study: A Patient with Chronic Kidney Disease
- Questions for Analysis
- End-Stage Renal Disease
- Disease Process
- Treatment Options and Respective Medical Nutrition Therapy
- Hemodialysis.
- Medical Nutrition Therapy for Hemodialysis.
- Figure 21-3 Hemodialysis cleans and filters blood with a special filter called a dialyzer that functions as an artificial kidney. Blood travels through tubes into the dialyzer, which filters out wastes and extra water, and then the cleaned blood flows through another set of tubes and back into the body.
- Figure 21-4 Types of access for hemodialysis. A, Forearm arteriovenous fistula. B, Venous catheter for temporary hemodialysis access. C, Artificial loop graft.
- Peritoneal Dialysis.
- Figure 21-5 Continuous ambulatory peritoneal dialysis. A, A soft tube catheter is used to fill the abdomen with a cleansing dialysis solution. B, The walls of the abdominal cavity are lined with a peritoneal membrane that allows waste products and extra fluid to pass from the blood into the dialysis solution. C, Wastes and fluid then leave the body when the dialysis solution is drained. The time during which the dialysis solution remains in the abdominal cavity (i.e., dwell time) ranges from 4 to 6 hours, and the patient can be mobile during this time. An exchange takes approximately 30 to 40 minutes, and a typical schedule calls for four to five exchanges every day.
- Medical Nutrition Therapy for Peritoneal Dialysis.
- Transplantation.
- Drug-Nutrient Interaction: Immunosuppressive Therapies after Kidney Transplant ATION
- TABLE 21-4 NUTRITION LABORATORY PARAMETER OUTCOME GOALS FOR STAGE 5 CHRONIC KIDNEY DISEASE (HEMODIALYSIS AND PERITONEAL DIALYSIS)
- Cultural Considerations: Cultural Disparities in Kidney Transplant Availability and Success in Certain Ethnic and Racial Groups
- Complications
- Nutrition Support.
- Osteodystrophy.
- TABLE 21-5 SELECTED NUTRITION PARAMETERS FOR VARIOUS LEVELS OF KIDNEY FAILURE*
- Neuropathy.
- Kidney Stone Disease
- Disease Process
- Calcium Stones
- Figure 21-6 Renal calculi: stones in the kidney, renal pelvis, and ureter.
- Struvite Stones
- Box 21-2 Risk Factors for the Development of Kidney Stones
- Box 21-3 High-Oxalate Foods and Drinks
- Uric Acid Stones
- Other Stones
- Clinical Symptoms
- Medical Nutrition Therapy
- General Objectives
- TABLE 21-6 SUMMARY OF DIETARY PRINCIPLES IN KIDNEY STONE DISEASE
- Objectives Specific to Type of Stone
- Calcium Stones.
- Uric Acid Stones.
- Cystine Stones.
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- True-False
- Multiple Choice
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Chapter 22 Surgery and Nutrition Support
- Key Concepts
- Nutrition Needs of General Surgery Patients
- Preoperative Nutrition Care: Nutrient Reserves
- Protein
- For Further Focus: Protein Energy Malnutrition after Surgery
- Energy
- Vitamins and Minerals
- TABLE 22-1 NONRESIDUE DIET*
- Immediate Preoperative Period
- Emergency Surgery
- Postoperative Nutrition Care: Nutrient Needs for Healing
- Protein
- Building Tissue.
- Controlling Edema.
- Controlling Shock.
- Healing Bone.
- Resisting Infection.
- Transporting Lipids.
- Water
- Energy
- Vitamins
- Minerals
- Drug-Nutrient Interaction: Aspirin and Iron Absorption
- General Dietary Management
- Initial Intravenous Fluid and Electrolytes
- Methods of Feeding
- Oral Feedings
- Routine House Diets.
- TABLE 22-2 CONDITIONS THAT OFTEN REQUIRE NUTRITION SUPPORT
- Assisted Oral Feeding.
- Box 22-1 Criteria for Selecting a Nutrition Support Method
- Peripheral Parenteral Nutrition
- Central Parenteral Nutrition
- Box 22-2 Assisted Oral Feeding Guidelines
- Enteral Feedings
- TABLE 22-3 ROUTINE HOSPITAL DIETS
- Alternative Routes.
- Figure 22-1 Types of enteral feeding. A, Nonsurgical routes accessed through the nasal cavity. B, Surgically placed feeding routes.
- Formula.
- TABLE 22-4 EXAMPLES OF ENTERAL FORMULAS AND MACRONUTRIENT COMPONENTS*
- Rate.
- Clinical Applications: Calculating a Tube Feeding
- Sample Calculation†
- Monitoring for Complications.
- Parenteral Feedings
- Box 22-3 Monitoring the Patient Who Is Receiving Enteral Nutrition
- Anthropometrics
- Physical Assessment
- Biochemical Measures
- Figure 22-2 Peripheral parenteral nutrition feeding into the small veins of the arm.
- Figure 22-3 Catheter placement for total parenteral nutrition. A, A direct line via the subclavian vein to the superior vena cava. B, A peripherally inserted central catheter line. C, A tunneled catheter.
- TABLE 22-5 PROBLEM-SOLVING TIPS FOR PATIENTS WHO ARE RECEIVING ENTERAL NUTRITION
- Box 22-4 The Administration of Total Parenteral Nutrition Formulas
- Special Nutrition Needs after Gastrointestinal Surgery
- Drug-Nutrient Interaction: Propofol and Lipids in Nutrition Support
- Cultural Considerations: Cultural Differences in Advanced Care Planning
- Mouth, Throat, and Neck Surgery
- Oral Liquid Feedings
- Mechanical Soft Diets
- Enteral Feedings
- Gastric Surgery
- Nutrition Problems
- Gastrectomy
- Dumping Syndrome
- Clinical Applications: Case Study: John Has a Gastrectomy
- Questions for Analysis
- Bariatric Surgery
- For Further Focus: Nutrient Deficiencies after Bariatric Surgery
- Gallbladder Surgery
- TABLE 22-6 DIET STAGES AFTER BARIATRIC SURGERY*
- Intestinal Surgery
- Figure 22-4 Gallbladder with stones (i.e., cholelithiasis).
- Figure 22-5 A, Ileostomy. B, Colostomy.
- Rectal Surgery
- Special Nutrition Needs for Patients with Burns
- Figure 22-6 Depth of skin area involved in burns.
- Type and Extent of Burns
- Stages of Nutrition Care
- Burn Shock or Ebb Phase
- Acute or Flow Phase
- Medical Nutrition Therapy
- Dietary Management.
- Follow-Up Reconstruction.
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- True-False
- Multiple Choice
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Chapter 23 Nutrition Support in Cancer and AIDS
- Key Concepts
- Section I Cancer
- Process of Cancer Development
- The Nature of Cancer
- Multiple Forms
- Cultural Considerations: Types and Incidence of Cancer in American Populations
- The Cancer Cell
- Causes of Cancer Cell Development
- Dietary Factors
- The Body’s Defense System
- Defensive Cells of the Immune System
- Figure 23-1 The development of the T and B cells, which are the lymphocyte components of the body’s immune system.
- Relation of Nutrition to Immunity and Healing
- Immunity.
- Healing.
- Nutrition Complications of Cancer Treatment
- Surgery
- Radiation
- Figure 23-2 A radiation treatment machine.
- Chemotherapy
- Drug-Nutrient Interactions
- Drug-Nutrient Interaction: Drug-Nutrient Interactions with Commonly Used Drugs and Herbs In Patients With Cancer
- Medical Nutrition Therapy in the Patient with Cancer
- Nutrition Problems Related to the Disease Process
- TABLE 23-1 TYRAMINE-RESTRICTED DIET
- General Systemic Effects
- Specific Effects Related to the Type of Cancer
- Basic Objectives of the Nutrition Plan
- Nutrition Screening and Assessment
- Nutrition Intervention
- Prevention of Catabolism.
- Drug-Nutrient Interaction: Cannabis (Medical Marijuana) as a Treatment for Anorexia
- Relief of Symptoms.
- Nutrition Monitoring and Evaluation
- Medical Nutrition Therapy
- Energy
- Protein
- Vitamins and Minerals
- Drug-Nutrient Interaction: Antiestrogens and Breast Cancer
- Fluid
- Nutrition Management
- Enteral: Oral Diet With Nutrient Supplementation
- Loss of Appetite.
- Drug-Nutrient Interaction: Antioxidants and Chemotherapy
- Clinical Applications: Strategies for Improving Food Intake in Patients with Cancer or Acquired Immunodeficiency Syndrome
- Tips for Increasing Energy and Protein Intake
- TABLE 23-2 DIETARY MODIFICATIONS FOR NUTRITION-RELATED SIDE EFFECTS OF CANCER, HUMAN IMMUNODEFICIENCY VIRUS, AND ACQUIRED IMMUNOEFICIENCY SYNDROME
- Oral Complications.
- Gastrointestinal Problems.
- Pain and Discomfort.
- Enteral: Tube Feeding
- Parenteral Feeding
- Peripheral Vein Feeding.
- Central Vein Feeding.
- Cancer Prevention
- American Cancer Society, World Cancer Research Fund, and American Institute for Cancer Research: Guidelines for Cancer Prevention
- Box 23-1 Overweight and Obesity Increase the Risk for Certain Types of Cancer
- U.S. Food and Drug Administration Health Claims
- Ongoing Cancer Research
- Section 2 Acquired Immunodeficiency Syndrome
- Process of Acquired Immunodeficiency Syndrome Development
- Cultural Considerations: Types and Incidence of Human Immunodeficiency Virus and Acquired Immunodeficiency Syndrome in American Populations
- Transmission categories of adults and adolescents with HIV/AIDS who received the diagnosis during 2009 on the basis of data from 40 states with long-term, confidential, name-based reporting.1
- Race or ethnicity of people with HIV/AIDS who received the diagnosis during 2009 on the basis of data from 40 states with long-term, confidential, name-based reporting.1
- Evolution of Human Immunodeficiency Virus
- Parasitic Nature of the Virus
- Transmission and Stages of Disease Progression
- CD4 T-Lymphocyte Categories
- Clinical Categories
- Category A: Asymptomatic or Acute HIV.
- Figure 23-3 Global prevalence of human immunodeficiency virus infection.
- Category B: Symptomatic Conditions.
- Box 23-2 Common Types of Opportunistic Infections In Patients Infected With Human Immunodeficiency Virus: Clinical Category B
- Category C: AIDS-Indicator Conditions.
- Medical Management of the Patient with Human Immunodeficiency Virus/Acquired Immunodeficiency Syndrome
- Initial Evaluation and Goals
- Drug Therapy
- Box 23-3 Common Types of Opportunistic Infections In Patients Infected With Human Immunodeficiency Virus: Clinical Category C
- Box 23-4 Initial Evaluation of Patients Who Have Been Newly Diagnosed With Human Immunodeficiency Virus
- TABLE 23-3 INITIAL ANTIRETROVIRAL THERAPY AND MAJOR TOXIC EFFECTS AND CAUTIONS
- Vaccine Development
- Medical Nutrition Therapy
- Assessment
- Clinical Applications: The ABCDEFs of Nutrition Assessment for Patients with HIV/AIDS
- Intervention
- Wasting Effects of Human Immunodeficiency Virus Infection on Nutritional Status
- Severe Malnutrition and Weight Loss
- Causes of Body Wasting
- Lipodystrophy
- For Further Focus: Highly Active Antiretroviral Therapy and Lipodystrophy
- Nutrition Counseling, Education, and Supportive Care
- Counseling Principles
- Personal Food Management Skills
- Community Programs
- Psychosocial Support
- Summary
- Critical Thinking Questions
- Chapter Challenge Questions
- True-False
- Multiple Choice
- Pageburst Integrated Resource
- Answer Key
- References
- Further Reading and Resources
- Appendixes
- Appendix A Cholesterol Content of Select Foods
- Appendix B Dietary Fiber in Selected Plant Foods
- Appendix C Suggestions for Salt-Free Seasoning
- Fish
- Beef
- Poultry and Veal
- Gravies and Sauces
- Soups
- Salads
- Pasta, Beans, and Rice
- Vegetables
- Appendix D
- Appendix E Calculation Aids and Conversion Tables
- Metric System of Measurement
- Weight Units:
- Length Units:
- Volume Units:
- Temperature Units:
- Energy Units:
- American System of Measurement
- Weight Units:
- Length Units:
- Volume Units:
- Temperature Units:
- Conversions Between Measurement Systems
- Weight:
- Length:
- Volume:
- Temperature:
- Interconversion Formulas:
- Retinol Equivalents
- Definitions:
- Conversion Formulas:
- Approximate Metric Conversions
- Appendix F Cultural Dietary Patterns and Religious Dietary Practices
- Cultural Dietary Patterns
- Religious Dietary Practices
- Appendix 1 Sodium and Potassium Content of Foods, 100 g, Edible Portionmedia
- Appendix 2 Prohibited Ergogenic Aids in Athletesmedia
- Glossary
- Glossary
- Index
- Index
- A
- B
- C
- D
- E
- F
- G
- H
- I
- J
- K
- L
- M
- N
- O
- P
- Q
- R
- S
- T
- U
- V
- W
- X
- Y
- Z
- ADA Nutrition Care Process
- ADA Nutrition Care Process
- Growth Charts and Food Composition Table
- Growth Charts
- Food Composition Table
- Nutritrac 5.0
- Nutritrac 5.0
- IFC
- IFC
- Dietary Reference Intakes (DRIs): RECOMMENDED DIETARY ALLOWANCES AND ADEQUATE INTAKES, VITAMINS: Food and Nutrition Board, Institute of Medicine, National Academies
- Dietary Reference Intakes (DRIs): RECOMMENDED DIETARY ALLOWANCES AND ADEQUATE INTAKES, ELEMENTS: Food and Nutrition Board, Institute of Medicine, National Academies
- Dietary Reference Intakes (DRIs): RECOMMENDED DIETARY ALLOWANCES AND ADEQUATE INTAKES, TOTAL WATER AND MACRONUTRIENTS: Food and Nutrition Board, Institute of Medicine, National Academies
- Dietary Reference Intakes (DRIs): ACCEPTABLE MACRONUTRIENT DISTRIBUTION RANGES: Food and Nutrition Board, Institute of Medicine, National Academies
- Dietary Reference Intakes (DRIs): ACCEPTABLE MACRONUTRIENT DISTRIBUTION RANGES: Food and Nutrition Board, Institute of Medicine, National Academies
- Dietary Reference Intakes (DRIs): TOLERABLE UPPER INTAKE LEVELS, VITAMINS: Food and Nutrition Board, Institute of Medicine, National Academies
- Dietary Reference Intakes (DRIs): TOLERABLE UPPER INTAKE LEVELS, ELEMENTS: Food and Nutrition Board, Institute of Medicine, National Academie
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