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Test Bank Nutrition and Diet Therapy 6th Edition Lutz Mazur Litch

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Test Bank Nutrition and Diet Therapy 6th Edition Lutz Mazur Litch

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Product Details:

  • ISBN-10 ‏ : ‎ 9780803637184
  • ISBN-13 ‏ : ‎ 978-0803637184
  • Author:  Lutz Mazur Litch

An AJN Book of the Year Award Winner! Meet the ever-changing demands of providing quality nutritional care for patients across the lifespan. This popular text provides a strong foundation in the science of nutrition and a clear understanding of how to apply that knowledge in practice, recognizing the need for nurses to work with other healthcare professionals to ensure optimal nutrition in patient care. Thoroughly updated and revised, it combines nursing care with the nutritional information pertinent to today’s classroom and clinical practice settings. “The nursing students really struggled with nutrition concepts and application to nursing. The book is well written and easy for the student to understand. Our Nutrition ATI scores improved dramatically after adding the book to the nursing courses.” – Carolyn Boiman PhD, RN, Instructor

 

Table of Content:

  1. Unit 1 The Role of Nutrients in the Human Body
  2. Chapter 1 Nutrition in Human Health
  3. The Language of Nutrition
  4. Food Choices
  5. Unbalanced Nutrition
  6. Nutritional Care
  7. Impact of Culture on Nutrition
  8. Chapter 2 Carbohydrates
  9. Composition of Carbohydrates
  10. Basic Terminology
  11. Functions of Carbohydrates
  12. Health and Carbohydrates
  13. Food Sources
  14. MyPlate
  15. Carbohydrate Counting
  16. Exchange List Values
  17. Dietary Recommendations
  18. Chapter 3 Fats
  19. Basic Terminology
  20. Physical Properties and Food Sources
  21. Functions of Fats
  22. Cholesterol
  23. Fat Intake as a Worldwide Concern
  24. Dietary Recommendations Concerning Fat
  25. Dietary Fat Intake and Health
  26. Chapter 4 Protein
  27. Composition of Proteins
  28. Functions of Proteins in the Body
  29. Classification of Food Protein
  30. Dietary Reference Intakes
  31. Wise Protein Choices
  32. Chapter 5 Energy Balance
  33. Homeostasis and Survival
  34. Measuring Energy
  35. Energy Nutrient Values
  36. Components of Energy Expenditure
  37. Energy Intake
  38. Dietary Recommendations
  39. Chapter 6 Vitamins
  40. The Nature of Vitamins
  41. Fat-Soluble Vitamins
  42. Water-Soluble Vitamins
  43. Vitamin Supplements
  44. Chapter 7 Minerals
  45. Functions of Minerals
  46. Classification of Minerals
  47. Major Minerals
  48. Trace Minerals
  49. Other Minerals that have an Impact on Health
  50. Mineral Supplementation
  51. Chapter 8 Water
  52. Water in Human Nutrition
  53. Physiology of Body Fluids
  54. Water Balance and Imbalances
  55. Chapter 9 Digestion, Absorption, Metabolism, and Excretion
  56. Overview of the Major Processes
  57. Lactose in Cheeses
  58. Products
  59. Unit 2 Family and Community Nutrition
  60. Chapter 10 Life Cycle Nutrition: Pregnancy and Lactation
  61. Nutrition During Pregnancy
  62. The Breastfeeding Mother
  63. Chapter 11 Life Cycle Nutrition: Infancy, Childhood, and Adolescence
  64. Psychosocial Development
  65. Nutrition in Infancy
  66. Nutrition of the Toddler (Ages 1 to 3 Years)
  67. Nutrition of the Preschool Child (Ages 3 to 6 Years)
  68. Nutrition of the School-Age Child (Ages 6 to 12 Years)
  69. Nutrition in Adolescence
  70. Overweight in Children and Adolescents
  71. Chapter 12 Life Cycle Nutrition: The Mature Adult
  72. Young Adulthood
  73. Middle Adulthood
  74. Older Adulthood
  75. Chapter 13 Food Management
  76. Food Irradiation
  77. Microbiological Hazards
  78. Environmental Pollutants
  79. Food Additives
  80. The Food Label
  81. Unit 3 Clinical Nutrition
  82. Chapter 14 Nutrient Delivery
  83. Food Service in Institutions
  84. Nutritional Care Services
  85. Importance of Nutritional Care
  86. Methods of Nutrient Delivery
  87. Chapter 15 Interactions: Food and Nutrients Versus Medications and Supplements
  88. Extent of Use
  89. Mechanisms of Interactions
  90. Dietary Supplements
  91. Enhancing Athletic Performance
  92. Responsibilities of Health-Care Professionals
  93. Chapter 16 Weight Management
  94. Terminology and Classification
  95. Prevalence and Incidence of Overweight and Obesity
  96. Basic Science of Energy Imbalance
  97. Consequences of Obesity
  98. Factors Influencing Food Intake
  99. Physiology
  100. Theories About Obesity
  101. Federal Guidelines
  102. Treatment of Energy Imbalances
  103. Weight-Loss Maintenance
  104. The Role of Nutrition Educators
  105. Reduced Body Mass
  106. Chapter 17 Diet in Diabetes Mellitus and Hypoglycemia
  107. Definition and Classification
  108. Functions of Insulin
  109. Causes of Diabetes
  110. Signs and Symptoms
  111. Complications
  112. Management
  113. Medications for Diabetes
  114. Medical Nutritional Management of Diabetes
  115. Mediterranean Diet
  116. Glycemic Index and Glycemic Load
  117. Special Considerations
  118. Teaching Self-Care
  119. Chapter 18 Diet in Cardiovascular Disease
  120. Occurrence of Cardiovascular Disease
  121. Underlying Pathology
  122. Risk Factors in Cardiovascular Disease
  123. Dietary Measures in Prevention and Treatment
  124. Chapter 19 Diet in Renal Disease
  125. Anatomy and Physiology of the Kidneys
  126. Kidney Disease
  127. Treatment of Renal Disease
  128. Nutritional Care
  129. Teaching the Renal Diet
  130. Nutrient Guidelines for Adults with Renal Disease
  131. Renal Disease in Children
  132. Kidney Stones
  133. Urinary Tract Infections
  134. Chapter 20 Diet in Digestive Diseases
  135. Dietary Considerations with Surgical Clients
  136. Disorders of the Mouth and Throat
  137. Disorders of the Esophagus
  138. Disorders of the Stomach
  139. Disorders of the Intestines
  140. Diseases of the Liver
  141. Gallbladder Disease
  142. Diseases of the Pancreas
  143. Chapter 21 Diet and Cancer
  144. Definitions and Statistics
  145. Diet and Cancer Development
  146. Nutrition for Cancer Clients
  147. Chapter 22 Nutrition in Critical Care
  148. Stress and Critical Care
  149. Nutrition and Respiration
  150. Nutritional Therapy
  151. Refeeding Syndrome
  152. Chapter 23 Diet in HIV and AIDS
  153. Human Immunodeficiency Virus
  154. Acquired Immune Deficiency Syndrome
  155. The Epidemic
  156. Complications of HIV Infection
  157. Treatment
  158. Malnutrition in AIDS Clients
  159. Nutritional Care in AIDS
  160. Client Teaching
  161. Follow-Up Care
  162. Chapter 24 Nutritional Care of the Terminally Ill
  163. Dealing with Death
  164. The Dying Process
  165. Palliative Versus Curative Care
  166. Nutrition Screening
  167. Ethical and Legal Considerations
  168. General Considerations
  169. APPENDIX A Dietary Reference Intakes for Individuals
  170. APPENDIX B Academy of Nutrition and Dietetics Exchange Lists for Diabetes
  171. APPENDIX C Answers to Questions
  172. APPENDIX D Glossary
  173. APPENDIX E Bibliography
  174. Index

 

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