Nutrition For Health And Health Care

NUTRITION FOR HEALTH AND HEALTH CARE approaches the study of nutrition and diet therapy from the perspective of nursing and health science, including examples and data that can help prepare you for your future career. Learn about basic nutrition concepts, such as metabolism, vitamins, and minerals, and clinical topics organized by organ systems, linking nutrition to different disease states, such as diabetes, renal disease, and liver disorders. Apply what you have learned in Case Studies and Clinical Applications features throughout the text. Use all of the student resources to help you succeed in your course. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

NUTRITION FOR HEALTH AND HEALTH CARE, Third Edition is designed for the clinical nutrition and/or diet therapy nutrition course, taught at both two- and four-year colleges and universities, in departments of Nursing, Nutrition, and Dietetics. It covers both the basic "normal" nutrition concepts, including metabolism, vitamins, minerals, carbohydrates, and life cycle, followed by chapters on "clinical" topics organized by organ systems, linking nutrition to different disease states, such as diabetes, renal disease, and liver disorders. The text is full of supportive pedagogy, from review sections to case studies and quantitative activities. There are also new review questions to help students prepare for the NCLEX exam. Plus, beyond the text, there are a number of supplementary materials, including the Instructor Resource CD-ROM with PowerPoint lecture slides and text images, Diet Analysis+ 8.0, and Web support for online teaching.

Explore the role nutrition plays in health and disease while learning strategies for improving patient health and motivating behavior change with NUTRITION FOR HEALTH AND HEALTH CARE, 8th Edition. This proven text introduces the science behind basic nutrition concepts, disease pathophysiology, and disease treatments and gives you the tools you need to succeed in your course and career. To help you succeed, the interactive MindTap platform features case studies, N.C.L.E.X.-style practice problems, a Diet & Wellness Plus app for setting and tracking nutritional goals�and even an ebook that can read aloud to you!

This introductory normal and clinical nutrition text designed to meet the needs of the nursing curriculum takes an organ systems/disease states approach to clinical nutrition and presents nutrition at a basic, applied level, with little detailed physiology or biochemistry.

This second edition volume is a desktop reference guide on nutrition and its clinical implications for health and disease. Presented in a new softcover format and user-friendly style, it serves as a valuable resource of practical information on nutrition for physicians and other healthcare professionals in their daily practice. The book covers all important aspects of nutrition including basic nutritional principles, nutrition through the lifecycle and optimal nutrition patterns through all stages of development, and diet and its role in prevention, cause, and treatment of disease. Nutrition Guide for Physicians and Related Healthcare Professionals is thoroughly updated from its predecessor, Nutrition Guide for Physicians and provides a wide perspective of the impact that nutrition has upon medical practice and will be an indispensable resource for primary care physicians and other medical professionals.

Malnutrition and obesity are both common among Americans over age 65. There are also a host of other medical conditions from which older people and other Medicare beneficiaries suffer that could be improved with appropriate nutritional intervention. Despite that, access to a nutrition professional is very limited. Do nutrition services benefit older people in terms of morbidity, mortality, or quality of life? Which health professionals are best qualified to provide such services? What would be the cost to Medicare of such services? Would the cost be offset by reduced illness in this population? This book addresses these questions, provides recommendations for nutrition services for the elderly, and considers how the coverage policy should be approached and practiced. The book discusses the role of nutrition therapy in the management of a number of diseases. It also examines what the elderly receive in the way of nutrition services along the continuum of care settings and addresses the areas of expertise needed by health professionals to provide appropriate nutrition services and therapy.

Following the tradition of its predecessor, the fifth edition of Nutrition: Maintaining and Improving Health continues to offer a wide-ranging coverage of all aspects of nutrition while providing new information to this edition including: Increased coverage of experimental and observational methods used in nutrition In-depth focus on the nutritional implications of the increased adoption of vegetarian and vegan lifestyles Streamlined referencing - a short selected list of key references at the end of each chapter with URL links to free additional resources where possible Discussion of nutrition debates Critical coverage of "medicinal uses of food" including superfoods, functional foods and dietary supplements Updated bullet point summaries of key points after each major topic within each chapter The author provides an evidence-based evaluation of many key nutrition beliefs and philosophies. The book contains in-depth and critical reviews of the methods used to evaluate nutritional intakes/status and the observational and experimental used to investigate putative links between dietary factors and health outcome. It covers the role of food as a source of energy and nutrients while discussing the non-nutritional roles of food and the social and psychological factors that influence food choice. Presenting a critical discussion on the value of nutrition research linking specific foods or nutrients to specific diseases which encourages students to question the value of some current nutrition research. This is essential reading for all nutrition and dietetics students with different backgrounds who are studying nutrition as a specific discipline for the first time.

This introductory level text explores both the basics of nutrition for healthy people and nutrition in the clinical setting. Describes how nutrition supports health, including how to select foods and plan meals to meet the energy and nutrient needs of healthy adults and their families. Also discusses the impact that specific diseases and disorders have on nutrition status and how diet therapy can promote recovery.