| Edition |
Tenth edition. |
| Description |
1 online resource (xxviii, 576 pages) : illustrations (chiefly color) |
| Bibliography |
Includes bibliographical references (pages 557-560) and index. |
| Contents |
Relationship of nutrition and health -- Nutrients and their functions -- Characteristics of good nutrition -- Malnutrition -- Individuals at risk from poor nutritional intake -- Cumulative effects of nutrition -- Nutrition assessment -- Considerations for the health care professional -- Planning a healthy diet -- Dietary guidelines for Americans -- MyPyramid -- Food labeling -- Food customs -- US cultural dietary influences -- Food patterns based on religion or philosophy -- Other food patterns -- Considerations for the health care professional -- Digestion, absorption, and metabolism -- Digestion -- Absorption -- Metabolism -- Energy -- Considerations for the health care professional -- Carbohydrates -- Functions -- Food sources -- Classification -- Digestion and absorption -- Metabolism and elimination -- Dietary requirements -- Considerations for the health care professional -- Lipids or fats -- Functions -- Food sources -- Classification -- Cholesterol -- Digestion and absorption -- Metabolism and elimination -- Fats and the consumer -- Dietary requirements -- Considerations for the health care professional -- -- Proteins -- Functions -- Food sources -- Classification -- Composition -- Digestion and absorption -- Metabolism and elimination -- Dietary requirements -- Considerations for the health care professional -- Vitamins -- Dietary requirements -- Classification -- Fat-soluble vitamins -- Water-soluble vitamins -- Supplements -- Considerations for the health care professional -- Minerals -- Classification -- Toxicity -- Major minerals -- Trace minerals -- Considerations for the health care professional -- Water -- Fluid and electrolyte balance -- Acid-base balance -- Considerations for the health care professional -- Maintenance Of Health through good nutrition -- Food-related illnesses and allergies -- Bacteria that cause foodborne illness -- Other substances that cause food poisoning -- Prevention of foodborne illnesses -- Miscellaneous food poisonings -- Food allergies -- Considerations for the health care professional -- Diet during pregnancy and lactation -- Weight gain during pregnancy -- Nutritional needs during prepregnancy -- Nutritional needs during pregnancy -- Fulfillment of nutritional needs during pregnancy -- Concerns during pregnancy -- Diet for the pregnant woman with diabetes -- Pregnancy during adolescence -- Lactation -- Considerations for the health care professional -- Diet during infancy -- Nutritional requirements -- Breastfeeding -- Bottle feeding -- Supplementary foods -- Special considerations for infants with altered nutritional needs -- Special considerations for infants with metabolic disorders -- Considerations for the health care professional -- |
|
Diet during childhood and adolescence -- Children ages 1 to 12 -- Adolescents -- Special considerations for the adolescent related to nutrition concerns -- Considerations for the health care professional -- Diet during young and middle adulthood -- Nutritional requirements -- Calorie requirements -- Special considerations related to nutrition concerns -- Weight control -- Considerations for the health care professional -- Diet during late adulthood -- Effects of aging -- Nutritional requirements -- Food habits -- Food fads -- Appropriate diets -- Special considerations for the chronically ill older adult -- Considerations for the health care professional -- Medical nutrition therapy -- Diet and weight control -- Overweight and obesity -- Dietary treatment of overweight and obesity -- Underweight -- Considerations for the health care professional -- Diet and diabetes mellitus -- Etiology -- Symptoms -- Classification -- Treatment -- Nutritional management -- Special considerations for the diabetic client -- Considerations for the health care professional -- Diet and cardiovascular disease -- Atherosclerosis -- Medical nutrition therapy for hyperlipidemia -- Myocardial infarction -- Congestive heart failure -- Hypertension -- Dietary treatment for hypertension -- Considerations for the health care professional -- Diet and renal disease -- Renal diseases -- Special considerations for clients with renal diseases -- Considerations for the health care professional -- Diet and gastrointestinal problems -- Disorders of the primary organs -- Disorders of the accessory organs -- Residue-controlled diets -- Considerations for the health care professional -- Diet and cancer -- Causes of cancer -- Classifications of cancer -- Relationships of food and cancer -- Effects of cancer -- Treatment of cancer -- Nutritional care of the cancer client -- Considerations for the health care professional -- Diet and clients with special needs -- Surgical client -- Client receiving enteral nutrition -- Client receiving parenteral nutrition -- Client with burns -- Client with infection -- Client with AIDS -- Considerations for the health care professional -- Nutritional care of clients -- Hospitalized clients -- Feeding the client -- Long-term care of the elderly -- Considerations for the health care professional. |
| Note |
GMD: electronic resource. |
| Subject |
Diet therapy.
|
|
Nutrition.
|
| Genre/Form |
Electronic books.
|
| Added Title |
Nutrition and diet therapy |
|
R2 digital library.
|
| Other Form: |
Print version: Roth, Ruth A. Nutrition & diet therapy. 10th ed. 1435486293 9781435486294 (OCoLC)436029909 |
| ISBN |
9781435486294 |
|
1435486293 |
|
