Ship-Ship-Hooray! Free Shipping on $25+ Details >
Basic Nutrition and Diet Therapy and CD

Basic Nutrition and Diet Therapy and CD - 12th edition

Basic Nutrition and Diet Therapy and CD - 12th edition

ISBN13: 9780323026024

ISBN10: 0323026028

Basic Nutrition and Diet Therapy and CD by Staci Nix - ISBN 9780323026024
Edition: 12TH 05
Copyright: 2005
Publisher: C.V. Mosby Co.
International: No
Basic Nutrition and Diet Therapy and CD by Staci Nix - ISBN 9780323026024

ISBN13: 9780323026024

ISBN10: 0323026028

Edition: 12TH 05

shop us with confidence


New author Staci Nix brings this market-leading textbook a fresh perspective and a wider scope. Nix keeps the appealing style and content of earlier editions but brings in new ideas -- plus a healthy portion of practical insight gained from years of clinical experience. The book follows a logical organization, presenting basic concepts in Part 1, applying that content to specific demographic groups in Part 2, exploring the more specific roles of community nutrition and health promotion in Part 3, and finally focusing on nutrition as related to selected disease processes in Part 4.

Key Features

  • Engaging design is a hallmark of this popular text, with colorful openers, illustrations, boxes, tables, and textual presentations.
  • Clinical Applications and For Further Focus boxes highlight hot topics, and analyze a particular concept or trend in depth.
  • Clinical Applications boxes provide case studies to focus attention on related patient care problems.
  • Key Concepts and Key Terms condense critical information into easy-to-find boxes.
  • Each chapter in Part 4 includes diet therapy guidelines that include various recommendations, restrictions, and sample diets for major clinical conditions.
  • Chapter summaries put content into perspective -- the ''big picture'' of nutrition.
  • Challenge Questions use true/false, multiple-choice, and matching formats to test students' understanding of chapter content.
  • Critical Thinking Questions challenge students to analyze, apply, and combine various concepts.

New to this Edition

  • Content threads -- features shared with other Elsevier titles -- help to streamline the learning process. These include a reader-friendly approach, attractive cover design, Key Concepts, Critical Thinking questions, Chapter Challenge Questions, Key Terms boxes, and boxes devoted to special content.
  • Cultural Considerations boxes point out the influence of a patient's background on his or her dietary intake.
  • The most up-to-date Dietary Reference Intake (DRI) information has been integrated throughout the text, including the newest data concerning energy, carbohydrates, fiber, fat, fatty acids, cholesterol, protein, and amino acids, as well as the brand NEW 2004 DRIs for water and electrolytes.
  • Coverage of hot topics and trends is expanded, including genetics, syndrome X, high-protein/low-carbohydrate diets, the increased incidence of type 2 diabetes, and antioxidants.
  • Key websites and resources are recommended for further study and research, offering access to in-depth information and updated content.
  • Up-to-date information enhances discussions in many chapters, including content on the role of nutrition during pregnancy and childhood, the resulting effects on population and age distribution, alternative means of agriculture, weight management, drug interactions, and much more.
  • The Cultural Dietary Patterns and Religious Dietary Practices appendix is extensively revised to include key food sources for a wide variety of cultural, ethnic, and religious groups.

Table of Contents

Table of Contents

PART 1 Introduction to Basic Principles of Nutritional Science

1 Food, Nutrition, and Health
2 Carbohydrates
3 Fats
4 Proteins
5 Digestion, Absorption, and Metabolism
6 Energy Balance
7 Vitamins
8 Minerals
9 Water Balance

Part 2 Nutrition throughout the Life Cycle

10 Nutrition during Pregnancy and Lactation
11 Nutrition in Infancy, Childhood, and Adolescence
12 Nutrition for Adults: the Early, Middle, and Later Years

Part 3 Community Nutrition and Health Care

13 Community Food Supply and Health
14 Food Habits and Cultural Patterns
15 Weight Management
16 Nutrition and Physical Fitness

Part 4 Clinical Nutrition

17 Nutritional Care
18 Gastrointestinal and Accessory Organ Problems
19 Coronary Heart Disease and Hypertension
20 Diabetes Mellitus
21 Renal Disease
22 Surgery and Nutritional Support
23 Nutritional Support in Cancer and AIDS


A Food Composition Table
B Cholesterol Content of Food
C Dietary Fiber in Selected Plant Foods
D Sodium and Potassium Content of Foods, 100g, Edible Portion
E Salt-Free Seasoning Guide
F Exchange Lists for Meal Planning
G Canada's Food Guide to Healthy Eating
H Calculation Aids and Conversion Tables
I Infant and Child Growth Charts, United States, Centers for Disease Control and Prevention
J Cultural Dietary Patterns and Religious Dietary Practices

Answers to Chapter Challenge Questions