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Nutrition Essentials / Diet Therapy / Text Only

Nutrition Essentials / Diet Therapy / Text Only - 9th edition

Cover of Nutrition Essentials / Diet Therapy / Text Only 9TH 03 (ISBN -)
Edition: 9TH 03
Copyright: 2003
Publisher: W.B. Saunders Co.
Published: 2003
International: No

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Nutrition Essentials / Diet Therapy / Text Only - 9TH 03 edition

ISBN13: -

Nancy J. Peckenpaugh

Edition: 9TH 03
Copyright: 2003
Publisher: W.B. Saunders Co.
Published: 2003
International: No
Summary

This versatile text, now in its ninth edition, offers a concise, practical approach to health care nutrition. Key updates include the latest developments in nutrition fundamentals, nutrition across the life span, and the nutritional management of chronic and acute illnesses. Focused coverage makes this resource perfect for shorter nutrition courses

New to this Edition

  • A chapter on Insulin Resistance Syndrome covers the current knowledge of this syndrome as it relates to common health conditions such as obesity, cardiovascular disease, hypertension, and Type 2 diabetes.
  • Content has been streamlined to provide the most relevant information and fit the needs of shorter courses.
  • Expanded coverage is included on supplements, vitamins, minerals, phytochemicals, and herbal products.
  • New USDA Dietary Guidelines are provided.
  • The new Dietary Reference Intakes (DRIs), which will soon replace the Recommended Dietary Allowances (RDAs), are discussed.
  • All appendices have been fully updated to present the most current content.

Key Features

  • Full-color illustrations and colored charts increase visual appeal.
  • Chapter topics begin each chapter to make students aware of key content that will be covered.
  • Objectives help focus learning on essential content.
  • Terms to Identify at the beginning of each chapter emphasize pertinent terminology covered throughout.
  • Major headings in question format cue students to the questions that will be answered in the following section.
  • Facts and Fallacies identify common myths about nutrition and present the facts to help students better understand the subject matter.
  • Teaching Pearls give students practical counseling tips for the applications of nutrition concepts.
  • Critical Thinking Case Studies help students apply concepts to clinical practice.
  • Chapter Study Questions and Classroom Activities at the end of each chapter present students with opportunities to review and discuss content.

Author Bio

Peckenpaugh, Nancy J. : Dietitian

By Nancy J. Peckenpaugh, MSEd, RD, CDN, CDE, Dietitian in Private Practice, Lifetime Nutrition Services; Dietitian, Office of Dr. Adam Law and Dryden Family Medicine; Nutrition Consultant, Tompkins Community Action Head Start, Franziska Racker Centers (formerly The Special Children's Center), Early Intervention Program (EIP) of Tompkins County, and Medicaid Obstetrical & Maternal Services (MOMS) of Tompkins County

Table of Contents

SECTION 1: THE ART & SCIENCE OF NUTRITION IN HEALTH & DISEASE

1. Guides for Good Food Choices in a Family Meal Environment
2. Carbohydrates, Proteins, and Fats: The Energy Macronutrients of Balanced Meals
3. Digestion, Absorption & Metabolism in Health & Disease
4. Food as the Source of Vitamins, Minerals, Phytochemicals, and Water
5. The Nutrition Care Process in the Health Setting

SECTION 2: CHRONIC & ACUTE ILLNESS

6. The Insulin Resistance Syndrome: The Common Gene
7. Obesity & Weight Management
8. Cardiovascular Disease
9. Diabetes Mellitus
10. Renal Disease
11. Cancer: Nutrition Prevention & Treatment

SECTION 3: LIFESPAN & WELLNESS CONCERNS IN PROMOTING HEALTH AND MANAGING ILLNESS

12. Maternal & Infant Nutrition in Health & Disease
13. Growth & Development Issues in Promoting Good Health
14. Nutrition over the Adult Lifespan
15. National & International Nutrition Programs in Health Promotion

APPENDIXES

1. Sources of Nutrition Information
2. Nutritional Materials
3. Metric Conversions and Equivalents
4. Nutritive Values for Selected Fast Foods
5. Nutritive Value of the Edible Part of Food
6. Dietary Fiber Content and Composition of Typical Servings of U.S. Foods
7. Nutritive Value of Selected Ethnic Foods
8. Enteral Supplements
9. The Exchange System
10. Growth Charts for Boys and Girls from Birth to 18 Years of Age
11. Estimating Body Frame Size
12. Body Mass Index
13. Nomogram to Estimate Stature from Knee Height in Persons Aged 60 to 90 Years
14. Child Meal Patterns of the Child and Adult Care Food Program (CACFP)

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