Nutrition and Diet Therapy
PART I: BASIC NUTRITION. 1. Overview of Nutrition and Health. Nutrition in Practice: Finding the Truth about Nutrition. 2. Carbohydrates. Nutrition in Practice: The Glycemic Index in Nutrition Practice. 3. Lipids. Nutrition in Practice: Figuring Out Fats. 4. Proteins and Amino Acids. Nutrition in Practice: Vegetarian Diets. 5. Digestion and Absorption. Nutrition in Practice: Food Safety. 6. Metabolism, Energy Balance, and Body Composition. Nutrition in Practice: Eating Disorders. 7. Weight Management: Overweight and Underweight. Nutrition in Practice: Fad Diets. 8. The Vitamins. Nutrition in Practice: Phytochemicals and Functional Foods. 9. Water and the Minerals. Nutrition in Practice: Vitamin and Mineral Supplements. 10. Fitness and Nutrition. Nutrition in Practice: Supplements and Ergogenic Aids Athletes Use. PART II: NUTRITION THROUGHOUT LIFE. 11. Nutrition through the Life Span: Pregnancy and Lactation. Nutrition in Practice: Encouraging Successful Breastfeeding. 12. Nutrition Through the Life Span: Infancy, Childhood, and Adolescence. Nutrition in Practice: Childhood Obesity and the Early Development of Chronic Diseases. 13. Nutrition Through The Life Span: Later Adulthood. Nutrition in Practice: Hunger and Community Nutrition. PART III: NUTRITION IN HEALTH CARE. 14. Illness and Nutrition Care. Nutrition in Practice: Nutritional Genomics. 15. Medications, Herbal Supplements, and Diet-Drug Interactions. Nutrition in Practice: Complementary and Alternative Therapies. 16. Specialized Nutrition Support: Enteral and Parenteral Nutrition. Nutrition in Practice: Inborn Errors of Metabolism. PART IV: MEDICAL NUTRITION THERAPY. 17. Foods and Food Consistency for Upper GI Disorders. Nutrition in Practice: Oral Health. 18. Fiber-Modified Diets for Lower Gastrointestinal Tract Disorders. Nutrition in Practice: Probiotics and Intestinal Health. 19. Carbohydrate- and Fat-Modified Diets for Malabsorption. Nutrition in Practice: Anemia in Illness. 20. Nutrition Therapy for Liver and Gallbladder Diseases. Nutrition in Practice: Alcohol in Health and Disease. 21. Carbohydrate-Controlled Diets for Diabetes Mellitus. Nutrition in Practice: The Metabolic Syndrome. 22. Fat-Controlled, Mineral-Modified Diets for Cardiovascular Diseases. Nutrition in Practice: Helping People with Feeding Disabilities. 23. Protein-, Mineral-, and Fluid-Modified Diets for Kidney Diseases. Nutrition in Practice: Dialysis. 24. Energy- and Protein-Modified Diets for Metabolic and Respiratory Stress. Nutrition in Practice: Multiple Organ Dysfunction Syndrome. 25. Energy- and Protein-Modified Diets for Cancer and HIV Infection. Nutrition in Practice: Ethical Issues in Nutrition Care. APPENDIX A: Table of Food Composition. APPENDIX B: WHO: Nutrition Recommendations; Canada: Guidelines and Meal Planning. APPENDIX C: Exchange Lists for Diabetes. APPENDIX D: Physical Activity and Energy Requirements. APPENDIX E: Nutrition Assessment. APPENDIX F: Aids to Calculation. APPENDIX G: Enteral Formulas. APPENDIX H: Answers to Self Check Questions. Glossary. Index.