Basic Nutrition in Health and Disease
Subtitle: Including Selection and Care of Food
By: by Phyllis Sullivan Howe, R.D., B.S., M.E.
Edition: 6th edition
Publisher: W. B. Saunders
Published: 1976
Place of publication: Philadelphia, PA
Language: eng
Format: Paperback
Number of pages: 454
ISBN-13: 9780721647883
Subjects: Nutrition.; Food.; Diet in disease.
Genres: Non-fiction
First sentence: Most of the scientific study of food and its effects upon the body has been done in this century.
Description: Students of nursing, students in many of the allied health fields, and the public need a simple and concise source for learning the basic principles of nutrition, diet therapy, and selection of food.

This text questions some current ideas which are based on practice rather than research. These are rapidly changing times, and what was considered good therapeutic practice last year may be considered obsolete next year. Although some material published several years ago still provides good basic information, text, journals, and pamphlets published within the past five years should be used for reference reading when possible.
Notes: Bibliography, p. 436-439; Index, p. 441-454.
First-4th editions published under title: Nutrition for Practical Nurses.
Table of contents: label: Section I
title: Normal Nutrition
pagenum: 1; label: Chapter 1
title: You and Nutrition
pagenum: 10; label: Chapter 2
title: Food Misinformation
pagenum: 21; label: Chapter 3
title: Carbohydrates
pagenum: 32; label: Chapter 4
title: Fats
pagenum: 40; label: Chapter 5
title: Proteins
pagenum: 51; label: Chapter 6
title: Water and Cellulose
pagenum: 59; label: Chapter 7
title: Digestion, Absorption, and Metabolism
pagenum: 62; label: Chapter 8
title: Mineral Elements
pagenum: 68; label: Chapter 9
title: Vitamins
pagenum: 87; label: Chapter 10
title: Menu Planning
pagenum: 115; label: Chapter 11
title: Cultural and Religious Food Habits
pagenum: 125; label: Chapter 12
title: Acquiring Food Acceptance
pagenum: 129; label: Chapter 13
title: Nutrition During the Life Span
pagenum: 135; label: Section II
title: Diet Therapy
pagenum: 155; label: Chapter 14
title: Hospital House Diets
pagenum: 158; label: Chapter 15
title: Weight Control
pagenum: 161; label: Chapter 16
title: Nutrient Deficiencies
pagenum: 184; label: Chapter 17
title: Peroperative and Postoperative Diets
pagenum: 186; label: Chapter 18
title: Fevers and Infection
pagenum: 189; label: Chapter 19
title: Gastrointestinal Disorders
pagenum: 192; label: Chapter 20
title: Liver, Gallbladder, and Pancreatic Disturbances
pagenum: 202; label: Chapter 21
title: Metabolic Disturbances
pagenum: 205; label: Chapter 22
title: Cardiovascular System
pagenum: 210; label: Chapter 23
title: Blood Diseases
pagenum: 217; label: Chapter 24
title: Urinary System
pagenum: 220; label: Chapter 25
title: Musculoskeletal and Nervous Systems
pagenum: 223; label: Chapter 26
title: Allergy and Skin Disorders
pagenum: 229; label: Chapter 27
title: Childhood Illness
pagenum: 232; label: Chapter 28
title: Mental Illness
pagenum: 237; label: Section III
title: Selection and Care of Food
pagenum: 239; label: Chapter 29
title: Food Legislation
pagenum: 243; label: Chapter 30
title: Food Hygiene
pagenum: 249; label: Chapter 31
title: Groceries, Nutrition, and Dollars
pagenum: 260; label: Chapter 32
title: Cereals
pagenum: 292; label: Chapter 33
title: Dairy Products
pagenum: 295; label: Chapter 34
title: Eggs
pagenum: 301; label: Chapter 35
title: Meats, Fish, and Poultry
pagenum: 304; label: Chapter 36
title: Fruits
pagenum: 313; label: Chapter 37
title: Vegetables
pagenum: 315; label: Chapter 38
title: Salads
pagenum: 323; label: Chapter 39
title: Simple Desserts
pagenum: 325; label: Appendix 1
title: Tables
pagenum: 327; label: Appendix 2
title: Glossary, Medical Prefixes and Suffixes
pagenum: 380; label: Appendix 3
title: Modified Diet Patterns
pagenum: 399