Normal and clinical nutrition / Sharon Rady Rolfes, Kathryn Pinna, and Ellie Whitney.
By: Rolfes, Sharon rady.
Contributor(s): Pinna, Kathryn  | Whitney, Ellie .Material type: BookPublisher: Australia : Wadsworth/Brooks Cole, 2012Copyright date: ©2012Edition: Ninth edition.Description: xxix, 1184 pages (various pagings) : color illustrations ; 28 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9781111427146.Subject(s): Nutritional Physiological Phenomena | Diet Therapy | Nutrition Therapy
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|Reference||Main Library: Reference Section||QP 141 R65 2012 (Browse shelf)||Available||2014-23146-01-1|
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|QP 141 G76 2006 Nutrition :||QP 141 M2565 2013 Culinary nutrition :||QP 141 M64 2014 Modern nutrition in health and disease /||QP 141 R65 2012 Normal and clinical nutrition /||QP 144 .F56 .H36 2015 Handbook of seafood quality, safety and health applications /||QP144.F85 F86 2011 Functional foods of the East /||QP 144.F85 W55 2017 Wild plants, mushrooms and nuts :|
1. An Overview of Nutrition. Highlight 1, Nutrition Information and Misinformation. 2. Planning a Healthy Diet. Highlight 2, Vegetarian Diets. 3. Digestion, Absorption, and Transport. Highlight 3, Common Digestive Problems. 4. The Carbohydrates: Sugar, Starches, and Fibers. Highlight 4, Carbs, kCalories, and Controversies. 5. The Lipids: Triglycerides, Phospholipids, and Sterols. Highlight 5, High-Fat Foods-Friend or Foe? 6. Protein: Amino Acids. Highlight 6. Nutritional Genomics. 7. Energy Metabolism. Highlight 7, Alcohol in the Body. 8. Energy Balance and Body Composition. Highlight 8, Eating Disorders. 9. Weight Management: Overweight, Obesity, and Underweight. Highlight 9, The Latest and Greatest Weight-Loss Diet-Again. 10. The Water-Soluble Vitamins: B Vitamins and Vitamin C. Highlight 10, Vitamin and Mineral Supplements. 11. The Fat-Soluble Vitamins: A, D, E, AND K. Highlight 11, Antioxidant Nutrients in Disease Prevention. 12. Water and the Major Minerals. Highlight 12, Osteoporosis and Calcium. 13. The Trace Minerals. Highlight 13, Phytochemicals and Functional Foods. 14. Life Cycle Nutrition: Pregnancy and Lactation. Highlight 14, Fetal Alcohol Syndrome. 15. Life Cycle Nutrition: Infancy, Childhood, and Adolescence. Highlight 15, Childhood Obesity and the Early Development of Chronic Diseases. 16. Life Cycle Nutrition: Adulthood and the Later Years. Highlight 16, Hunger and Community Nutrition. 17. Nutrition Care and Assessment. Highlight 17, Nutrition and Immunity. 18. Nutrition Intervention. Highlight 18, Food Allergies. 19. Medications, Diet-Drug Interactions, and Herbal Products. Highlight 19, Complementary and Alternative Medicine. 20. Enteral Nutrition Support. Highlight 20, Inborn Errors of Metabolism. 21. Parenteral Nutrition Support. Highlight 21, Ethical Issues in Nutrition Care. 22. Metabolic and Respiratory Stress. Highlight 22, Multiple Organ Dysfunction Syndrome. 23. Upper Gastrointestinal Disorders. Highlight 23, Oral Health and Chronic Illness. 24. Lower Gastrointestinal Disorders. Highlight 24, Probiotics and Intestinal Health. 25. Liver Disease and Gallstones. Highlight 25, Anemia in Illness. 26. Diabetes Mellitus. Highlight 26, The Metabolic Syndrome. 27. Cardiovascular Diseases. Highlight 27, Coping with Feeding Disabilities. 28. Kidney Diseases. Highlight 28, Dialysis. 29. Cancer and HIV Infection. Highlight 29, Foodborne Illness. Appendix A: Cells, Hormones, and Nerves. Appendix B: Basic Chemistry Concepts. Appendix C: Biochemical Structures and Pathways. Appendix D: Measures of Protein Quality. Appendix E: Nutrition Assessment: Supplemental Information. Appendix F: Estimated Energy Needs. Appendix G: Choose Your Foods: Food Lists for Diabetes and Weight Management. Appendix H: Table of Food Composition. Appendix I: WHO: Nutrition Recommendations. Appendix J: Healthy People 2020. Appendix K: Aids to Calculation. Appendix L: Enteral Formulas. Glossary. Index.
UNDERSTANDING NORMAL AND CLINICAL NUTRITION, 11e, presents the fundamentals of nutrition and nutrition therapy, along with their practical applications today. Starting with normal nutrition, chapters introduce nutrients and their physiological impacts, and nutritional guidelines for good health and preventing disease. Later chapters explore clinical nutrition, including pathophysiology and dietary changes for treating a variety of medical conditions, from obesity and pregnancy to diabetes and HIV. Known for a consistent and student-friendly narrative, UNDERSTANDING NORMAL AND CLINICAL NUTRITION, 11e, also offers resources to help students apply content to their daily lives and in clinical settings. Such features include systematic "How To" discussions, clinical case studies, end-of-chapter questions, in-depth "Highlight" sections, and the MindTap digital learning supplement that enhances student understanding and performance in your nutrition course.