This is completed downloadable of Test Bank for Williams’ Basic Nutrition and Diet Therapy, 14th Edition: Staci Nix

Product Details:

ISBN-10 ‏ : ‎ 0323083471
ISBN-13 ‏ : ‎ 978-0323083478
Author: Staci Nix McIntosh MS RD CD (Author)

Williams’ Basic Nutrition & Diet Therapy is a market leader for a reason ― it provides coverage of hot topics, emerging trends, and cutting edge research, plus all the essentials for providing the best nutrition care. You’ll love it for the clear, conversational writing style and vivid illustrations that guide you from fundamental concepts of nutrition to the application of those concepts in clinical practice.

Table of Content:

Part 1 Introduction to Basic Principles of Nutritional Science
Interactive Review – Part 1
Chapter 1 Food, Nutrition, and Health
Key Concepts
Health Promotion
Basic Definitions
Nutrition and Dietetics
Health and Wellness
National Health Goals
Traditional and Preventive Approaches to Health
Importance of a Balanced Diet
Food and Health
Figure 1-1 Healthy People 2020 Goals.
Drug-Nutrient Interaction: Introduction to Drug-Nutrient Interactions
Signs of Good Nutrition
Functions of Nutrients in Food
Energy Sources
Carbohydrates
Fats
Proteins
Figure 1-2 The recommended intake of each energy-yielding nutrient as a percentage of total energy intake.
Tissue Building
Proteins
Other Nutrients
Vitamins and Minerals
Fatty Acids
Regulation and Control
Vitamins
Minerals
Water and Fiber
Nutritional States
Optimal Nutrition
Malnutrition
Undernutrition
Cultural Considerations: Food Insecurity
Overnutrition
Nutrient and Food Guides for Health Promotion
Nutrient Standards
U.S. Standards: Dietary Reference Intakes
Box 1-1 Dietary Reference Intake Panels of the Institute of Medicine of the National Academy of Sciences
Other Standards
Food Guides and Recommendations
MyPlate
Figure 1-3 MyPlate food guidance system recommendations.
Figure 1-4 Summary of the Dietary Guidelines for Americans, 2010.
Dietary Guidelines for Americans
Other Recommendations
Individual Needs
Person-Centered Care
Changing Food Environment
Summary
Critical Thinking Questions
Chapter Challenge Questions
True-False
Multiple Choice
Pageburst Integrated Resource
Answer Key
References
Further Reading and Resources
Chapter 2 Carbohydrates
Key Concepts
Nature of Carbohydrates
Relation to Energy
Basic Fuel Source
Energy-Production System
Dietary Importance
Classes of Carbohydrates
Monosaccharides
Glucose
Fructose
TABLE 2-1 Summary of Carbohydrate Classes
Galactose
Disaccharides
Sucrose
Figure 2-1 High-fructose corn sweetener: per capita consumption adjusted for loss.
Lactose
Maltose
Polysaccharides
Starch
Figure 2-2 Complex carbohydrate foods.
Figure 2-3 Kernel of wheat showing bran layers, endosperm, and germ.
Glycogen
Dietary Fiber
Box 2-1 Summary of Soluble and Insoluble Fibers
Insoluble
Soluble
Cellulose
Drug-Nutrient Interaction: Phytic Acid and Mineral Absorption
Lignin
TABLE 2-2 Summary of Dietary Fiber Classes
Noncellulose Polysaccharides
Clinical Applications: Case Study: Identifying Carbohydrates and Fiber
Breakfast
Lunch
Snack
Dinner
Questions for Analysis
For Further Focus: Fiber: What’s All the Fuss About?
Other Sweeteners
Nutritive Sweeteners
Nonnutritive Sweeteners
TABLE 2-3 Dietary Fiber and Caloric Value for Selected Foods
Functions of Carbohydrates
Primary Energy Function
Basic Fuel Supply
TABLE 2-4 Sweetness of Sugars and Artificial Sweeteners
Reserve Fuel Supply
Special Tissue Functions
Liver
Protein and Fat
Central Nervous System
Food Sources of Carbohydrates
Starches
Sugars
TABLE 2-5 Carbohydrate Content of Select Foods
For Further Focus: Carbohydrate Complication
Glycemic Index
How it Works
Complications of Use
Benefits of Consistent Use
Net Carbs
Problems With the “Net Carb” Theory
Digestion of Carbohydrates
Mouth
Stomach
Small Intestine
Pancreatic Secretions
Intestinal Secretions
Cultural Considerations: Ethnicity and Lactose Intolerance
Recommendations for Dietary Carbohydrate
Dietary Reference Intakes
Figure 2-4 Summary of carbohydrate digestion.
Clinical Applications: What is Your Dietary Reference Intake for Carbohydrates?
Dietary Guidelines for Americans
MyPlate
Summary
Critical Thinking Questions
Chapter Challenge Questions
True-False
Multiple Choice
Pageburst Integrated Resource
Answer Key
References
Further Reading and Resources
Chapter 3 Fats
Key Concepts
The Nature of Fats
Dietary Importance
Structure and Classes of Fats
Classification of Fatty Acids
Saturated Fatty Acid
Figure 3-1 A triglyceride contains three fatty acids bound to a glycerol molecule.
Figure 3-2 Types of fatty acids. A, Saturated palmitic acid. B, Monounsaturated oleic acid (omega-9). C, Polyunsaturated linoleic acid (omega-6). D, Polyunsaturated alpha-linolenic acid (omega-3).
Unsaturated Fatty Acid
Figure 3-3 Dietary sources of saturated fats.
Trans-Fatty Acids
Figure 3-4 Dietary sources of monounsaturated and polyunsaturated fats.
Omega-3 and Omega-6 Fatty Acids
Essentiality of Fatty Acids
Figure 3-5 Composition of high-density lipoproteins (HDL) and low-density lipoproteins (LDL).
Figure 3-6 Phospholipid bilayer.
Lipoproteins
Phospholipids
Lecithin
Eicosanoids
Sterols
Cholesterol
Functions of Fat
Fat in Foods
Energy
Essential Nutrients
Flavor and Satisfaction
Fat Substitutes
Fat in the Body
Adipose Tissue
Cell Membrane Structure
Food Sources of Fat
Variety of Sources
Animal Fats
Cultural Considerations: Ethnic Differences in Lipid Metabolism
Plant Fats
Characteristics of Food Fat Sources
Visible Fat
Invisible Fat
Food Label Information
TABLE 3-1 Fat in Food Servings
Figure 3-7 Example of nutrition facts panel listing the trans fat content.
Digestion of Fats
Mouth
Stomach
Small Intestine
Bile From the Gallbladder
Figure 3-8 Summary of lipid digestion.
Enzymes From the Pancreas
Enzyme From the Small Intestine
Absorption
Digestibility of Food Fats
Figure 3-9 Composition of a chylomicron.
Figure 3-10 Summary of fat absorption.
Recommendations for Dietary Fat
Dietary Fat and Health
American Diet
Health Problems
Amount of Fat
Clinical Applications: How Much Fat Are You Eating?
Type of Fat
Essential Fatty Acid Deficiency
Trans-Fatty Acids
Health Promotion
Dietary Reference Intakes
Dietary Guidelines for Americans
MyPlate
Summary
Critical Thinking Questions
Chapter Challenge Questions
True-False
Multiple Choice
Pageburst Integrated Resource
Answer Key
References
Further Reading and Resources
Chapter 4 Proteins
Key Concepts
The Nature of Proteins
Amino Acids: Basic Building Matter
Role as Building Units
Dietary Importance
Classes of Amino Acids
Figure 4-1 Amino acid structure.
Indispensable Amino Acids
Dispensable Amino Acids
Box 4-1 Indispensable, Dispensable, and Conditionally Indispensable Amino Acids
Conditionally Indispensable Amino Acids
Drug-Nutrient Interaction: Aspartame and Phenylketonuria
Balance
Protein Balance
Nitrogen Balance
Positive Nitrogen Balance
Figure 4-2 The balance between protein compartments and the amino acid pool.
Negative Nitrogen Balance
Functions of Protein
Primary Tissue Building
Additional Body Functions
Water and pH Balance
Box 4-2 Functions of Protein
Metabolism and Transportation
Body Defense System
Energy System
Food Sources of Protein
Types of Food Proteins
Complete Proteins
Incomplete Proteins
Vegetarian Diets
Complementary Protein
Figure 4-3 Sources of complete proteins.
Cultural Considerations: Indispensable Amino Acids and Their Complementary Food Proteins
Types of Vegetarian Diets
Figure 4-4 The lacto-ovo-vegetarian diet pyramid.
Health Benefits and Risk
Digestion of Proteins
Mouth
Stomach
Hydrochloric Acid
Pepsin
TABLE 4-1 Nutrient Considerations for Vegetarians
Rennin
Small Intestine
Pancreatic Secretions
Intestinal Secretions
Recommendations for Dietary Protein
Influential Factors of Protein Needs
Tissue Growth
Dietary Protein Quality
Figure 4-5 Summary of protein digestion.
TABLE 4-2 Comparative Protein Quality of Selected Foods
Illness or Disease
Dietary Deficiency or Excess
Protein-Energy Malnutrition
Kwashiorkor
Marasmus
Excess Dietary Intake
Figure 4-6 Kwashiorkor. The infant shows generalized edema, which is seen in the form of puffiness of the face, arms, and legs.
For Further Focus: The High-Protein Diet
Dietary Guides
Dietary Reference Intakes
Clinical Applications: Calculating Dietary Reference Intake for Protein
Dietary Guidelines for Americans
TABLE 4-3 Foods That Are High in Protein*
MyPlate
Summary
Critical Thinking Questions
Chapter Challenge Questions
True-False
Multiple Choice
Pageburst Integrated Resource
Answer Key
References
Further Reading and Resources
Chapter 5 Digestion, Absorption, and Metabolism
Key Concepts
Digestion
Basic Principles
Principle of Change
Principle of Wholeness
Figure 5-1 The gastrointestinal system. Through the successive parts of the system, multiple activities of digestion liberate food nutrients for use.
Mechanical and Chemical Digestion
Mechanical Digestion: Gastrointestinal Motility
Muscles
Nerves
Chemical Digestion: Gastrointestinal Secretions
Hydrochloric Acid and Buffer Ions
Enzymes
Mucus
Water and Electrolytes
Bile
Digestion in the Mouth and Esophagus
Mechanical Digestion
Chemical Digestion
Digestion in the Stomach
Mechanical Digestion
Figure 5-2 Stomach.
Chemical Digestion
Acid
Mucus
Enzymes
Digestion in the Small Intestine
Mechanical Digestion
Chemical Digestion
Pancreatic Enzymes
Intestinal Enzymes
Mucus
Bile
Hormones
Figure 5-3 Organs of the biliary system and the pancreatic ducts.
Figure 5-4 Summary of the factors that influence secretions in the gastrointestinal tract.
Absorption and Transport
Figure 5-5 Summary of the digestive processes.
Box 5-1 Functions of the Liver
Major Functions
Specific Metabolic Functions of the Macronutrients
Absorption in the Small Intestine
Absorbing Structures
Absorption Processes
Figure 5-6 The intestinal wall. A diagram of the villi of the human intestine that shows its structure and the blood and lymph vessels.
Figure 5-7 Transport pathways through the cell membrane.
Absorption in the Large Intestine
Water
Dietary Fiber
Clinical Applications: The Sometimes Embarrassing Effects of Digestion
Stomach Gas
Intestinal Gas
Macronutrients and Micronutrients
Transport
Vascular System
Lymphatic System
Metabolism
Energy for Fuel
Stored Energy
TABLE 5-1 Intestinal Absorption of Some Major Nutrients
For Further Focus: What about Alcohol?
Does Alcohol Provide Energy?
Is Alcohol a Nutrient?
How Is Alcohol Digested?
How Is Alcohol Metabolized?
More Information
Errors in Digestion and Metabolism
The Genetic Defect
Figure 5-8 Sites of secretion and absorption in the gastrointestinal tract.
Phenylketonuria
Galactosemia
Figure 5-9 Metabolic pathways.
Glycogen Storage Diseases
Other Intolerances or Allergies
Lactose Intolerance
Allergies
Summary
Critical Thinking Questions
Chapter Challenge Questions
True-False
Multiple Choice
Pageburst Integrated Resource
Answer Key
References
Further Reading and Resources
Chapter 6 Energy Balance
Key Concepts
Human Energy System
Basic Energy Needs
Voluntary Work and Exercise
Involuntary Body Work
Sources of Fuel
Measurement of Energy
Unit of Measure: Kilocalorie
Food Energy: Fuel Factors
Caloric and Nutrient Density
Energy Balance
Energy Intake
Sources of Food Energy
Sources of Stored Energy
Figure 6-1 Measuring resting metabolic rate with a metabolic cart.
Glycogen
Adipose Tissue
Muscle Mass
Energy Output
Resting Energy Expenditure and Basal Energy Expenditure
Measuring Basal Metabolic Rate or Resting Metabolic Rate
Figure 6-2 A, MedGem and B, BodyGem devices, which are used to determine the resting metabolic rate.
Predicting Basal Metabolic Rate or Resting Metabolic Rate
Factors That Influence Basal Metabolic Rate
Box 6-1 Equations for Estimating Resting Energy Needs
Mifflin-St. Jeor
Men
Women
PA coefficient
Harris-Benedict
Men
Women
PA coefficient
2002 Dietary Reference Intake Energy Calculation
Children 0 to 36 Months Old
Boys 3 to 8 Years Old
PA coefficient
Girls 3 to 8 Years Old
PA coefficient
Boys 9 to 18 Years Old
PA coefficient
Girls 9 to 18 Years Old
PA coefficient
Men 19 Years Old and Older
PA coefficient
Women 19 Years Old and Older
PA coefficient
Drug-Nutrient Interaction: Absorption of Levothyroxine
Cultural Considerations: Hypermetabolism and Hypometabolism: What are They and Who is at Risk?
Physical Activity
Figure 6-3 Energy output increases during exercise.
TABLE 6-1 Energy Expenditure Per Pound Per Hour During Various Activities
Clinical Applications: Evaluate Your Daily Energy Requirements
Estimated Energy Requirement (EER) as Calculated by the 2002 Dietary Reference Intakes
Physical Activity
Example 1
Example 2
Thermic Effect of Food
Total Energy Requirement
Figure 6-4 The contributions of resting metabolic rate, physical activity, and the thermic effect of food to total energy expenditure.
TABLE 6-2 Energy Balance Example: A 32-Year-Old Woman Who Weighs 120 lb and who is 5 Feet and 4 Inches Tall
Recommendations for Dietary Energy Intake
General Life Cycle
Growth Periods
TABLE 6-3 Approximate Caloric Allowances From Birth to the Age of 18 Years
Adulthood
Dietary Reference Intakes
TABLE 6-4 Median Height, Weight, and Recommended Energy Intake
Dietary Guidelines for Americans
MyPlate
Summary
Critical Thinking Questions
Chapter Challenge Questions
True-False
Multiple Choice
Pageburst Integrated Resource
Answer Key
References
Further Reading and Resources
Chapter 7 Vitamins
Key Concepts
Dietary Reference Intakes
The Nature of Vitamins
Discovery
Early Observations
Early Animal Experiments
Era of Vitamin Discovery
Definition
For Further Focus: Small Measures for Small Needs
Functions of Vitamins
Metabolism: Enzymes and Coenzymes
Tissue Structure and Protection
Prevention of Deficiency Diseases
Vitamin Metabolism
Fat-Soluble Vitamins
Water-Soluble Vitamins
Section 1 Fat-Soluble Vitamins
Vitamin A (Retinol)
Functions
Vision
Tissue Strength and Immunity
Growth
Requirements
Food Forms and Units of Measure
Body Storage
Deficiency Disease
Box 7-1 Carotenoids
Toxicity Symptoms
Food Sources
Stability
TABLE 7-1 Food Sources of Vitamin A
Vitamin D (Calciferol)
Figure 7-1 Vitamin D activation from skin synthesis and dietary sources. Normal vitamin D metabolism maintains blood calcium levels.
Functions
Absorption of Calcium and Phosphorus and Bone Mineralization
Osteoporosis Treatment
Requirements
Figure 7-2 A child with rickets; note the bowlegs.
Deficiency Disease
Toxicity Symptoms
Food Sources
Stability
TABLE 7-2 Food Sources of Vitamin D
Vitamin E (Tocopherol)
Functions
Antioxidant Function
Relation to Selenium Metabolism
Requirements
Deficiency Disease
Toxicity Symptoms
Food Sources
TABLE 7-3 Food Sources of Vitamin E As α-Tocopherol
Stability
Vitamin K
Functions
Blood Clotting
Figure 7-3 The blood-clotting mechanism. The complex clotting mechanism can be distilled into three steps: (1) the release of clotting factors from both injured tissue cells and sticky platelets at the injury site, which form a temporary platelet plug; (2) a series of chemical reactions that eventually result in the formation of thrombin; and 3) the formation of fibrin and the trapping of blood cells to form a clot.
Drug-Nutrient Interaction: Vitamin K Considerations With Anticoagulant and Antibiotic Medications
Bone Development
TABLE 7-4 Food Sources of Vitamin K
Requirements
Deficiency Disease
Toxicity Symptoms
Food Sources
Stability
Section 2 Water-Soluble Vitamins
Vitamin C (Ascorbic Acid)
Functions
Connective Tissue
General Body Metabolism
TABLE 7-5 Summary of Fat-Soluble Vitamins
Antioxidant Function
Requirements
Clinical Applications: Ascorbic Acid Needs In Smokers
Deficiency Disease
Toxicity Symptoms
Food Sources
Stability
Thiamin (Vitamin B1)
Figure 7-4 Foods that are high in Vitamin C.
TABLE 7-6 Food Sources of Vitamin C
Functions
Requirements
Deficiency Disease
Toxicity Symptoms
Food Sources
Stability
Riboflavin (Vitamin B2)
Functions
TABLE 7-7 Food Sources of Thiamin
Requirements
Deficiency Disease
TABLE 7-8 Food Sources of Riboflavin
Toxicity Symptoms
Food Sources
Stability
Niacin (Vitamin B3)
Functions
Requirements
Deficiency Disease
Figure 7-5 Pellagra, which results from a niacin deficiency.
TABLE 7-9 Food Sources of Niacin
Toxicity Symptoms
Clinical Applications: Niacin as A Treatment for High Cholesterol
Food Sources
Stability
Vitamin B6
Functions
Requirements
Deficiency Disease
Toxicity Symptoms
Food Sources
Stability
Folate
TABLE 7-10 Food Sources of Vitamin B6 (Pyridoxine)
Functions
Requirements
Deficiency Disease
Figure 7-6 A, Myelomeningocele. B, Spina bifida in a child at birth with a cutaneous defect over the lumbar spine.
Toxicity Symptoms
TABLE 7-11 Food Sources of Folate
Food Sources
Stability
Cobalamin (Vitamin B12)
Functions
Requirements
Figure 7-7 Digestion and absorption of vitamin B12.
Deficiency Disease
Toxicity Symptoms
Food Sources
TABLE 7-12 Food Sources of Vitamin B12 (Cobalamin)
Stability
Pantothenic Acid
Functions
Requirements
Deficiency Disease
Toxicity Symptoms
Food Sources
Stability
Biotin
Functions
TABLE 7-13 Food Sources of Pantothenic Acid
Requirements
Deficiency Disease
Toxicity Symptoms
Food Sources
Stability
Choline
Functions
Requirements
Deficiency Disease
Toxicity Symptoms
Food Sources
Stability
Section 3 Phytochemicals
TABLE 7-14 Summary of Vitamin C and the B-Complex Vitamins
Function
Recommended Intake
Food Sources
Section 4 Vitamin Supplementation
Recommendations for Nutrient Supplementation
Life Cycle Needs
Pregnancy and Lactation
Infants, Children, and Adolescents
Older Adults
Lifestyle
Restricted Diets
Smoking
Alcohol
Disease
Megadoses
Supplementation Principles
Cultural Considerations: The American Diet
Box 7-2 Functional Food Categories Along With Selected Food Examples
Functional Foods
Summary
Critical Thinking Questions
Chapter Challenge Questions
True-False
Multiple Choice
Pageburst Integrated Resource
Answer Key
References
Further Reading and Resources
Chapter 8 Minerals
Key Concepts
Nature of Body Minerals
Classes of Body Minerals
Major Minerals
Box 8-1 Major Minerals and Trace Minerals in Human Nutrition
Major Minerals*
Trace Minerals
Essential†
Essentiality Unclear
Trace Minerals
Functions of Minerals
Mineral Metabolism
Digestion
Absorption
Transport
Tissue Uptake
Occurrence in the Body
Major Minerals
Calcium
Functions
Bone and Tooth Formation
Blood Clotting
Muscle and Nerve Action
Metabolic Reactions
Requirements
Deficiency States
Figure 8-1 Osteoporosis. Normal bone (left) versus osteoporotic bone (right).
Cultural Considerations: Bone Health in Gender and Ethnic Groups
Toxicity Symptoms
Food Sources
For Further Focus: Calcium from Food or Supplements: Which is Better?
Phosphorus
Functions
Figure 8-2 Milk is the major food source of calcium.
Bone and Tooth Formation
Energy Metabolism
Acid-Base Balance
Requirements
TABLE 8-1 Food Sources of Calcium
Deficiency States
Toxicity Symptoms
Food Sources
Sodium
Functions
Water Balance
Figure 8-3 The ionic composition of the major body fluid compartments.
TABLE 8-2 Food Sources of Phosphorus
Muscle Action
Nutrient Absorption
Requirements
Deficiency States
Toxicity Symptoms
Food Sources
Potassium
Functions
Water Balance
Metabolic Reactions
Muscle Action
Insulin Release
Blood Pressure
Requirements
Deficiency States
Toxicity Symptoms
Food Sources
Chloride
Functions
Digestion
Respiration
Requirements
Deficiency States
TABLE 8-3 Food Sources of Potassium
Toxicity Symptoms
Food Sources
Magnesium
Functions
General Metabolism
Protein Synthesis
Muscle Action
Basal Metabolic Rate
Requirements
Deficiency States
Toxicity Symptoms
Food Sources
Sulfur
Functions
Hair, Skin, and Nails
General Metabolic Functions
Vitamin Structure
Collagen Structure
Requirements
Deficiency States
Toxicity Symptoms
Food Sources
Trace Minerals
Iron
Functions
Hemoglobin Synthesis
General Metabolism
Requirements
Figure 8-4 The absorption and metabolism of iron.
TABLE 8-4 Summary of Major Minerals
Figure 8-5 The global prevalence of anemia (%) and the number of individuals (in millions) affected in different population groups. PreSAC, Preschool-aged children (0 to 4.99 years old); PW, pregnant women; NPW, nonpregnant women (15 to 49.99 years old); SAC, school-aged children (5 to 14.99 years old); Men (15 to 59.99 years old); Elderly (includes men who are more than 60 years old and women who are more than 50 years old).
Deficiency States
Toxicity Symptoms
Food Sources
Figure 8-6 Food sources of dietary iron. A, Beef. B, Black-eyed peas. C, Oysters and clams.
TABLE 8-5 Characteristics of the Heme and Nonheme Portions of Dietary Iron
Iodine
Functions
Figure 8-7 Uptake of iodine for triiodothyronine and thyroxine production.
TABLE 8-6 Food Sources of Iron
Requirements
Deficiency States
Goiter
Cretinism
Impaired Mental and Physical Development
Hypothyroidism
Hyperthyroidism
Figure 8-8 A, Illustration of a goiter. B, The extreme enlargement is a result of an extended duration of iodine deficiency.
Toxicity Symptoms
Food Sources
Zinc
Functions
Enzyme Constituent
Immune System
Other Functions
Requirements
Deficiency States
For Further Focus: Zinc Barriers
Figure 8-9 Skin lesions that are characteristic of severe zinc deficiency in a patient with acrodermatitis enteropathica.
Toxicity Symptoms
Food Sources
Selenium
Functions
Requirements
TABLE 8-7 Food Sources of Zinc
Deficiency States
Toxicity Symptoms
Food Sources
Fluoride
Copper
Figure 8-10 Fluorosis.
Manganese
Chromium
Molybdenum
Other Essential Trace Minerals
Mineral Supplementation
Drug-Nutrient Interaction: Mineral Depletion
Life Cycle Needs
TABLE 8-8 Summary of Selected Trace Elements
Pregnancy and Lactation
Adolescence
Adulthood
Clinical Needs
Iron-Deficiency Anemia
Zinc Deficiency
Summary
Critical Thinking Questions
Chapter Challenge Questions
True-False
Multiple Choice
Pageburst Integrated Resource
Answer Key
References
Further Reading and Resources
Chapter 9 Water Balance
Key Concepts
Body Water Functions and Requirements
Water: The Fundamental Nutrient
Basic Principles
A Unified Whole
Body Water Compartments
Particles in the Water Solution
Homeostasis
Body Water Functions
Solvent
Transport
Thermoregulation
Lubricant
Body Water Requirements
Surrounding Environment
Activity Level
Functional Losses
TABLE 9-1 Adequate Intake of Water (Liters per Day)
Metabolic Needs
Age
Other Dietary Factors
Drug-Nutrient Interaction: Drug Effects on Water and Electrolyte Balance
Dehydration
Clinical Applications: Adverse Effects of Progressive Dehydration
Figure 9-1 Edema. Note the finger-shaped depressions that do not rapidly refill after an examiner has exerted pressure.
Water Intoxication
Water Balance
Body Water: The Solvent
Amount and Distribution
Extracellular Fluid
Intracellular Fluid
Overall Water Balance
Figure 9-2 The distribution of total body water.
Figure 9-3 Sources of fluid intake and output.
TABLE 9-2 Volumes of Body Fluid Compartments as a Percentage of Body Weight
TABLE 9-3 Water Content of Selected Food
TABLE 9-4 Average Daily Adult Intake and Output of Water
Water Intake
Water Output
Solute Particles in Solution
Electrolytes
Cations
Anions
Plasma Proteins
TABLE 9-5 Balance of Cation and Anion Concentrations in Extracellular Fluid and Intracellular Fluid*
Small Organic Compounds
Separating Membranes
Capillary Membranes
Cell Membranes
Forces Moving Water and Solutes Across Membranes
Osmosis
Diffusion
Facilitated Diffusion
Figure 9-4 Osmosis and diffusion through a membrane. Note that the membrane that separates a 10% glucose solution from a 20% glucose solution allows both glucose and water to pass. The container on the left shows the two solutions separated by the membrane at the start of osmosis and diffusion. The container on the right shows the results of osmosis and diffusion after some time.
Filtration
Active Transport
Pinocytosis
Figure 9-5 Pinocytosis; the engulfing of a large molecule by the cell.
Tissue Water Circulation: The Capillary Fluid Shift Mechanism
Purpose
Process
Organ Systems Involved
Gastrointestinal Circulation
Law of Isotonicity
TABLE 9-6 Approximate Total Volume of Digestive Secretions*
TABLE 9-7 Approximate Concentration of Certain Electrolytes in Digestive Fluids (mEq/L)
Clinical Applications: Principles of Oral Rehydration Therapy
Transport of Metabolic Compounds
Additive Effects
Water Absorption
Clinical Applications
Renal Circulation
Hormonal Controls
Antidiuretic Hormone Mechanism
Renin-Angiotensin-Aldosterone System
Acid-Base Balance
Figure 9-6 The antidiuretic hormone (ADH) mechanism. The ADH mechanism helps to maintain the homeostasis of extracellular fluid (ECF) colloid osmotic pressure by regulating its volume and electrolyte concentration.
Acids and Bases
Acids
Bases
Acid-Base Buffer System
Box 9-1 Sources of Acids and Bases
Acids
Bases
Chemical Buffer System
Figure 9-7 The renin-angiotensin-aldosterone mechanism. The renin-angiotensin-aldosterone mechanism restores normal extracellular fluid (ECF) volume when that volume decreases to less than normal by retaining sodium and water in the kidneys and vasoconstriction.
Available Materials
Base-to-Acid Ratio
Physiologic Buffer Systems
Respiratory Control of pH
Urinary Control of pH
Summary
Critical Thinking Questions
Chapter Challenge Questions
Matching
Definitions
Terms
Pageburst Integrated Resource
Answer Key
References
Further Reading and Resources
Part 2 Nutrition Throughout the Life Cycle
Interactive Review – Part 2
Chapter 10 Nutrition during Pregnancy and Lactation
Key Concepts
Nutritional Demands of Pregnancy
Box 10-1 Dietary Guidelines for Americans, 2010, for Specific Populations Regarding Pregnancy and Lactation
General Recommendations
For Women Who Are Capable of Becoming Pregnant
For Women Who Are Pregnant or Breast-Feeding
Energy Needs
Reasons for Increased Need
Amount of Energy Increase
Protein Needs
Reasons for Increased Need
Amount of Protein Increase
Food Sources
Key Mineral and Vitamin Needs
Minerals
Calcium
Iron
TABLE 10-1 Daily Food Plan for Pregnant Women
Vitamins
Folate
Vitamin D
Weight Gain during Pregnancy
Amount and Quality
TABLE 10-2 Approximate Weight Gain during a Normal Pregnancy
Full-term pregnant woman.
Rate of Weight Gain
Daily Food Plan
General Plan
Alternative Food Patterns
Basic Principles
General Concerns
Functional Gastrointestinal Problems
Nausea and Vomiting
Drug-Nutrient Interaction: Antiemetic Medications
Constipation
Hemorrhoids
Heartburn
High-Risk Mothers and Infants
Identifying Risk Factors
Clinical Applications: Who will have A low birth weight baby?
Factors That Influence the Trend Toward More Low Birth Weight Babies
Reducing the Risk of Low Birth Weight Infants
Teenage Pregnancy
For Further Focus: Pregnant Teenagers
Know Each Client Personally
Seek Ways to Motivate Clients
Make Appropriate Assessments
Make Practical Interventions
Support the Teenager’s Responsibility
Recognizing Special Counseling Needs
Age and Parity
Alcohol
Nicotine
Figure 10-1 Fetal alcohol syndrome.
Clinical Applications: Nutritional Risk Factors during Pregnancy
Risk Factors at the Onset of Pregnancy
Risk Factors during Pregnancy
Drugs
Caffeine
Pica
Socioeconomic Problems
Complications of Pregnancy
Anemia
Figure 10-2 Measuring a child’s growth at a Women, Infant, and Children Food and Nutrition Services appointment.
Neural Tube Defects
Intrauterine Growth Restriction
Hypertensive Disorders of Pregnancy
Gestational Diabetes
Preexisting Disease
Lactation
Trends
Figure 10-3 Breast-feeding among children in the United States.
Cultural Considerations: Breast-Feeding Trends in the United States
Prevalence of Breast-Feeding in the United States
References
The Baby-Friendly Hospital Initiative
Physiologic Process of Lactation
Mammary Glands and Hormones
Box 10-2 Ten Steps to Successful Breast-Feeding
Figure 10-4 Anatomy of the breast.
Supply and Demand
Figure 10-5 Physiology of milk production and the letdown reflex. PRH, Prolactin-releasing hormone.
Composition
Nutrition Needs
Diet
Energy and Nutrients
Fluids
Rest and Relaxation
TABLE 10-3 Nutrition Composition of Human Milk Versus Cow’s Milk*
Long-Term Results of Feeding Methods
Risks of Formula Feeding
Advantages of Breast-Feeding
Box 10-3 Benefits of Breast-Feeding Compared with Formula Feeding
Additional Resources
Summary
Critical Thinking Questions
Chapter Challenge Questions
True-False
Multiple Choice
Pageburst Integrated Resource
Answer Key
References
Further Reading and Resources
Chapter 11 Nutrition during Infancy, Childhood, and Adolescence
Key Concepts
Nutrition for Growth and Development
Life Cycle Growth Pattern
Infancy
Childhood
Adolescence
Adulthood
Measuring Childhood Growth
Individual Growth Rates
Physical Growth
Clinical Applications: Use and Interpretation of the Centers for Disease Control and Prevention Growth Charts
Purpose
Step 1: Obtain Accurate Weights and Measures
Step 2: Select the Appropriate Growth Chart
Step 3: Record Data
Step 4: Calculate the Body Mass Index
Step 5: Plot the Measurements
Step 6: Interpret the Plotted Measurements
Psychosocial Development
Nutritional Requirements for Growth
Energy Needs
Kilocalories
TABLE 11-1 Dietary Reference Intakes of Energy and Protein from Birth to 18 Years of Age
Macronutrients
Protein Needs
Water Requirements
TABLE 11-2 Approximate Daily Fluid Needs During Growth Years
Mineral and Vitamin Needs
Figure 11-1 Example of a Centers for Disease Control and Prevention and World Health Organization growth chart.
Calcium
Cultural Considerations: Racial Differences in Calcium Retention and Peak Bone Mass
Model for calcium retention as a function of postmenarchal age in African-American and Caucasian girls. Solid line, African-American girls; dashed line, Caucasian girls. The cumulative racial difference in bone mass on the basis of calcium accretion from the onset of menarche to 20 years after menarche is predicted to be 12%.
Iron
Vitamin Supplements
Age-Group Needs
Infancy
Immature Infants
Weight
Gestational Age
Type of Milk
Methods of Feeding
Term Infants
Breast-Feeding
Bottle-Feeding
Figure 11-2 Breast-feeding the newborn infant. Note that the mother avoids touching the infant’s outer cheek so as not to counteract the infant’s natural rooting reflex at the touch of the breast.
Choosing a Formula
TABLE 11-3 Nutritional Value of Human Milk and Formula
Preparing the Formula
Feeding the Formula
Cleaning Bottles and Nipples
Figure 11-3 Baby bottle tooth decay.
Weaning
Cow’s Milk
Solid Food Additions
When to Introduce
What to Introduce
TABLE 11-4 Guideline for Adding Solid Foods to An Infant’s Diet during the First Year
Commercial or Homemade
For Further Focus: How Infants Learn to Eat
1 to 3 Months
4 to 6 Months
7 to 9 Months
10 to 12 Months
Summary Guidelines
Childhood
Toddlers (1 to 3 Years Old)
Clinical Applications: Feeding Made Simple
Birth to 2 Years Old
Toddlers 2 to 5 Years Old
Preschool-Aged Children (3 to 5 Years Old)
School-Aged Children (5 to 12 Years Old)
Common Nutrition Problems During Childhood
Failure to Thrive
Drug-Nutrient Interaction: Anticonvulsants and Increased Nutrient Metabolism
Figure 11-4 ChooseMyPlate for kids.
Anemia
Obesity
Box 11-1 Childhood Overweight and Obesity Facts
Prevalence of Obesity
Ogden C, Carroll M. Prevalence of obesity among children and adolescents: United States, Trends 1963-1965 through 2007-2008 (website): www.cdc.gov/nchs/data/hestat/obesity_child_07_08/obesity_child_07_08.htm. Accessed June 2011.
Contributing Factors
Consequences
Lead Poisoning
Adolescence (12 to 18 Years Old)
Physical Growth
Cultural Considerations: Growth Charts: Can You Use Them for All Children?
Human Milk or Alternative Feeding Formula
Growth Charts in Relation to Variations in Sexual Maturation
Using Growth Charts for Various Ethnic Groups
Eating Patterns
Eating Disorders
Summary
Critical Thinking Questions
Chapter Challenge Questions
True-False
Multiple Choice
Pageburst Integrated Resource
Answer Key
References
Further Reading and Resources
Chapter 12 Nutrition for Adults: The Early, Middle, and Later Years
Key Concepts
Adulthood: Continuing Human Growth and Development
Coming of Age in America
Population and Age Distribution
Figure 12-1 The number of people 65 years old and older by age group for the years 1900 to 2000 and projected to 2010 to 2050. Reference population data refer to the resident population.
TABLE 12-1 Population Projections for Adults from 2010 to 2050 by Age Group
Cultural Considerations: Racial and Ethnic Composition of The U.S. Population
Life Expectancy and Quality of Life
Impact on Health Care
Shaping Influences on Adult Growth and Development
Physical Growth
Psychosocial Development
Young Adults (20 to 44 Years Old)
Middle Adults (45 to 64 Years Old)
Older Adults (65 Years Old and Older)
Socioeconomic Status
Figure 12-2 Factors that influence the quality of life of adults who are 60 years old and older. *The term community includes health and supportive services at local, state, and federal levels as well as health professionals and researchers.
Figure 12-3 Elderly woman assisted by the Supplemental Nutrition Assistance Program (SNAP) to obtain needed food.
Nutrition Needs
The Aging Process and Nutrition Needs
General Physiologic Changes
Biologic Changes
Metabolism
Hormones
Effect on Food Patterns
Individuality of the Aging Process
Nutrition Needs
Macronutrients and Fluids
Carbohydrate
Fat
Protein
Fluid
Micronutrients and Health Concerns
Figure 12-4 Osteoporotic vertebral body (right) shortened by compression fractures compared with a normal vertebral body. Note that the osteoporotic vertebra has a characteristic loss of horizontal trabeculae and a thickened vertical trabeculae.
Nutrient Supplementation
Figure 12-5 Projected prevalence of osteoporosis and low bone mass of the hip among women, men, and both sexes who are 50 years old or older. Note that the National Health and Nutrition Examination Survey is conducted by the National Center for Health Statistics, which is a part of the Centers for Disease Control and Prevention. This survey is conducted on a nationally representative sample of Americans. As a part of the study, bone mineral density of the hip was measured in 14,646 men and women who were 20 years old or older throughout the United States from 1988 until 1994. These values were compared with the World Health Organization definitions to derive the percentage of individuals who were older than 50 years old who have osteoporosis and low bone mass. These percentages were then applied to the total population of men and women who were older than 50 years old to estimate the absolute number of men and women in the United States with osteoporosis and low bone mass. Projections for 2010 and 2020 are based on population forecasts for these years; they are significantly higher than current figures because of the expected growth in the overall population and the expected aging of the population.
Clinical Needs
Health Promotion and Disease Prevention
Reducing Risk for Chronic Disease
Nutritional Status
Figure 12-6 Mini Nutritional Assessment.
Clinical Applications: Feeding Older Adults With Sensitivity
Basic Guidelines
Assisted Feeding Suggestions
Weight Management
Figure 12-7 Prevalence of overweight and obesity among adults between the ages of 20 and 74 years in the United States.
Figure 12-8 Healthy older adults enjoying a variety of physical activities.
Individual Approach
Box 12-1 Benefits of Physical Activity
Clinical Applications: Case Study: Situational Problem of an Elderly Woman
Questions for Analysis
Chronic Diseases of Aging
Diet Modifications
Medications
Drug-Nutrient Interaction: Medications Related to Unintentional Weight Loss in Nursing Homes
Drug-Nutrient Interaction: Medication Use in the Adult
Percentage of Population Taking Prescription Medications2
Community Resources
Government Programs for Older Americans
Older Americans Act
Congregate Nutrition Services
Home-Delivered Meals
United States Department of Agriculture
Research Centers
Figure 12-9 Three or more chronic conditions among adults 45 years old and older by age and percentage of poverty level. Note that this is a population of adults who have been told by a physician that they had three or more of the following conditions: hypertension, heart disease, stroke, emphysema, diabetes, cancer, arthritis and related diseases, or current asthma. The percentage of the poverty level is based on family income, family size, and family composition with the use of U.S. Census Bureau poverty thresholds.
Extension Services
Supplemental Nutrition Assistance Program (SNAP)
Commodity Supplemental Food Program
Senior Farmers’ Market Nutrition Program
Public Health Departments
Professional Organizations and Resources
National Groups
Community Groups
Volunteer Organizations
Alternative Living Arrangements
Congregate Care Arrangements
Continuing Care Retirement Communities
Assisted Living Facilities
Nursing Homes
Summary
Critical Thinking Questions
Chapter Challenge Questions
True-False
Multiple Choice
Pageburst Integrated Resource
Answer Key
References
Further Reading and Resources
Part 3 Community Nutrition and Health Care
Interactive Review – Part 3
Chapter 13 Community Food Supply and Health
Key Concepts
Food Safety and Health Promotion
Government Control Agencies
Figure 13-1 The safety of pork and other meat products is the responsibility of the U.S. Department of Agriculture and the Food Safety and Inspection Service.
The U.S. Food and Drug Administration
Enforcement of Federal Food Safety Regulations
Consumer Education
Research
Development of Food Labels
Early Development of Label Regulations
Food Standards
Nutrition Information
Background of Present U.S. Food and Drug Administration Label Regulations
For Further Focus: Nutrition Labeling: Recommendations for a New Century
Foods Covered by Nutrition Labeling
Label Presentation
Educating Consumers
Current Food Label Format
Nutrition Facts Label
Figure 13-2 An example of a food product label showing the Nutrition Facts box that details nutrition information and that is mandated by the U.S. Food and Drug Administration under the Nutrition Labeling and Education Act.
For Further Focus: Glossary of Terms for Current Labels
Nutrition Facts Box
Daily Values
Daily Reference Value
Reference Daily Intake
Descriptive Terms on Products
Health Claims
Health Claims
Food Technology
Agricultural Pesticides
Reasons for Use
Problems
Figure 13-3 A farmer applies insecticide to a corn crop.
Alternative Agriculture
Organic Farming
For Further Focus: Organic Food Standards
Figure 13-4 Official U.S. Department of Agriculture organic seal, which is available at www.ams.usda.gov/AMSv1.0/nop.
Biotechnology
Figure 13-5 Adoption of genetically engineered crops continues to grow rapidly in the United States.
Figure 13-6 A geneticist and technician evaluate sugar beet breeding in California.
Irradiation
Figure 13-7 Radura symbol of irradiation.
Food Additives
Food-Borne Disease
Prevalence
TABLE 13-1 Examples of Food Additives
Food Sanitation
Buying and Storing Food
Figure 13-8 Changes in the incidence of laboratory-confirmed bacterial infections, United States, 2010.
Preparing and Serving Food
Figure 13-9 The Partnership for Food Safety Education developed the “Fight BAC!” (i.e., bacteria) campaign to prevent food-borne illness. Campaign graphics are available at www.fightbac.org.
TABLE 13-2 Cold Storage
Food Contamination
Bacterial Food Infections
Salmonellosis
Shigellosis
Listeriosis
Escherichia Coli
Drug-Nutrient Interaction: Drug Resistant Escherichia Coli and the Food Supply
Vibrio
Bacterial Food Poisoning
Staphylococcal Food Poisoning
Clinical Applications: Case Study: A Community Food Poisoning Incident
Questions for Analysis
Clostridial Food Poisoning
Viruses
TABLE 13-3 Examples of Food-Borne Disease
Parasites
Environmental Food Contaminants
Lead
Cultural Considerations: The Continued Burden of Lead Poisoning
Percentage of children between the ages of 1 and 5 years with blood lead levels of 10 µg/dL or more by race or ethnicity and survey period according to the National Health and Nutrition Examination Surveys that took place in the United States from 1988 to 1991, 1991 to 1994, and 1999 to 2004. 95% confidence interval.
Natural Toxins
Food Needs and Costs
Hunger and Malnutrition
Worldwide Malnutrition
Figure 13-10 Differences in life outcomes when education, financial credit, and health care are accessible.
Figure 13-11 Multiple causes of malnutrition.
Malnutrition in America
Food Assistance Programs
Commodity Supplemental Food Program
Supplemental Nutrition Assistance Program (SNAP)
Special Supplemental Food Program for Women, Infants, and Children
School Meals Programs
Nutrition Services Incentive Program
Food Buying and Handling Practices
Planning Ahead
Buying Wisely
Storing Food Safely
Cooking Food Well
Summary
Critical Thinking Questions
Chapter Challenge Questions
True-False
Multiple Choice
Pageburst Integrated Resource
Answer Key
References
Further Reading and Resources
Chapter 14 Food Habits and Cultural Patterns
Key Concepts
Social, Psychologic, and Economic Influences on Food Habits
Social Influences
Social Structure
Food and Social Factors
Psychologic Influences
Understanding Diet Patterns
Food and Psychosocial Development
Marketing and Environmental Influences
Economic Influences
Family Income and Food Habits
Cultural Development of Food Habits
Strength of Personal Culture
Food in a Culture
Traditional Cultural Food Patterns
Religious Dietary Laws
Jewish
Basic Food Pattern
Representative Foods and Influence of Festivals
Figure 14-1 Challah, which is a traditional Jewish bread.
Muslim
Basic Food Pattern
Figure 14-2 Traditional Muslim pita bread stuffed with sandwich fillings.
Representative Foods
Influence of Festivals
Cultural Considerations: Id Al-Fitr: The Post-Ramadan Festival
Spanish and Native American Influences
Mexican
Puerto Rican
Native American
Figure 14-3 National food guides for Mexico and Puerto Rico.
Figure 14-4 A plantain, which is a popular fruit in Puerto Rico.
Figure 14-5 Southern Arizona American Indian Food Guide: Choices for a Healthy Life. *Traditional foods. **Whole grain products recommended.
Cultural Considerations: Acculturation to an American Diet
The prevalence of obesity, diabetes, and heart disease by ethnicity.
Influences of the Southern United States
African Americans
Figure 14-6 Mutton, which is the meat of sheep or goats.
French Americans
Drug-Nutrient Interaction: The French Paradox: Red Wine and Heart Disease
Asian Food Patterns
Chinese
Japanese
Southeast Asian
Figure 14-7 National food guides. A, China; B, Japan; C, Korea.
Mediterranean Influences
Italian
Greek
Changes in American Food Habits
Personal Food Choices
Basic Determinants
Figure 14-8 Mediterranean Diet Pyramid.
Factors That Influence Change
Box 14-1 Factors That Determine Food Choices
Physical Features
Social and Economic Factors
Physiologic Factors
Psychologic Factors
Changing American Food Patterns
Household Dynamics
With Whom and Where We Eat
How Often and How Much We Eat
For Further Focus: Snacking: An All-American Food Habit
Fast Foods
Health and Fitness
Economical Buying
Summary
Critical Thinking Questions
Chapter Challenge Questions
True-False
Multiple Choice
Pageburst Integrated Resource
Answer Key
References
Further Reading and Resources
Chapter 15 Weight Management
Key Concepts
Obesity and Weight Control
Body Weight and Body Fat
Definitions
Figure 15-1 Overweight and obesity, by age: United States, 1960-2008. Estimates for adults are age adjusted. For adults: overweight, including obese, is defined as a body mass index (BMI) of 25 or greater; overweight but not obese as a BMI of 25 or more but less than 30; and obese as a BMI of 30 or more. For children: overweight is defined as a BMI at or above the sex- and age- specific 95th percentile BMI cut points from the 2000 CDC Growth Charts: United States. Obese is not defined for children.
Figure 15-2 According to standard height/weight charts, some football players would be considered overweight. These charts should be used with discretion when assessing weight for individuals with more lean body mass (muscle) than the typical person.
Box 15-1 Body Mass Index Classifications
Body Composition
Figure 15-3 Body fat percentage as it correlates with body mass index (BMI) (A, females: B, males).
Figure 15-4 Assessment tools include skinfold calipers, which measure the relative amount of subcutaneous fat tissue at various body sites.
Figure 15-5 Tanita bioelectrical impedance body composition measurement tool.
Figure 15-6 Dual-energy x-ray absorptiometry.
Figure 15-7 The BOD POD uses air displacement technology to measure body composition.
Figure 15-8 Body fat percentage by fitness level (A, females; B, males).
Measures of Weight Maintenance Goals
Standard Height/Weight Tables
Healthy Weight Range
Body Frame
TABLE 15-1 Body Mass Index Table
Individual Variation
Necessity of Body Fat
Obesity and Health
Weight Extremes
Overweight and Health Problems
Causes of Obesity
Basic Energy Balance
Box 15-2 Kilocalorie Adjustment Necessary for Weight Loss
Basis of estimation:
Hormonal Control
Leptin
Ghrelin
Genetic and Family Factors
Genetic Control
Cultural Considerations: Genetics and the Predisposition for Obesity
Family Reinforcement
Physiologic Factors
Psychologic Factors
Other Environmental Factors
Individual Differences and Extreme Practices
Individual Energy Balance Levels
Energy Out
Figure 15-9 The major causal links among genetics, environmental effects, physiology, behavior, and energy balance.
Energy In
Extreme Practices
Fad Diets
Fasting
Specific Macronutrient Restrictions
TABLE 15-2 Comparison of Select Common Diets
Clothing and Body Wraps
Drugs
Drug-Nutrient Interaction: Orlistat: An Over-The-Counter Weight-Loss Aid
Surgery
Figure 15-10 Surgical procedures for the treatment of clinically severe obesity (A-E).
A Sound Weight-Management Program
Essential Characteristics
Behavior Modification
Basic Principles
Basic Strategies and Actions
Defining Problem Behavior
Recording and Analyzing Baseline Behavior
Planning a Behavior Management Strategy
Clinical Applications: Breaking Old Links: Strategies for Changing Food Behavior
1 Deal with Behavioral Cues
2 Deal with Actual Food Behavior in Response to Cues
3 Deal with the Follow-up Behavior
Dietary Principles
Basic Energy Balance Components
Energy Input: Food Behaviors
Clinical Applications: Practical Suggestions for Changing Food Behaviors
Goals
Kilocalories
Plateaus
Binges
Special Diet Foods
Home Meals
Eating Away From Home
Appetite Control
Meal Pattern
Energy Output: Exercise Behaviors
For Further Focus: Benefits of Aerobic Exercise in Weight Management
Principles of a Sound Food Plan
Energy Balance
Clinical Applications: Case Study: John’s Energy Balance and Weight-Management Plan
Questions for Analysis
Nutrient Balance
Box 15-3 Estimation of Adult Energy Needs
Mifflin-St. Jeor Equation
Men:
Women:
Physical Activity Coefficient:
TABLE 15-3 U.S. Department of Agriculture Food Patterns
Distribution Balance and Portion Control
Food Guide
Preventive Approach
Food Misinformation and Fads
Food Fads
Types of Claims
Erroneous Claims
Dangers
Danger to Health
Cost
Lack of Sound Knowledge
Distrust of the Food Market
What Is the Answer?
Using Reliable Sources
Recognizing Human Needs
Remaining Alert to Teaching Opportunities
Thinking Scientifically
Box 15-4 The Food and Nutrition Science Alliance’s 10 Red Flags of Junk Science
Knowing Responsible Authorities
Underweight
General Causes and Treatment
Causes
Dietary Treatment
Clinical Applications: Problems of Weight Loss among Older Adults in Long-Term Care Facilities
Disordered Eating
Anorexia Nervosa
Bulimia Nervosa
Binge Eating Disorder
Box 15-5 American Psychiatric Association Diagnostic Criteria
Anorexia Nervosa
Bulimia Nervosa
Eating Disorder Not Otherwise Specified
Binge Eating Disorder
TABLE 15-4 Nutrition-Related Clinical Signs Commonly Associated with Anorexia Nervosa and Bulimia Nervosa
Treatment
Summary
Critical Thinking Questions
Chapter Challenge Questions
True-False
Multiple Choice
Pageburst Integrated Resource
Answer Key
References
Further Reading and Resources
Chapter 16 Nutrition and Physical Fitness
Key Concepts
Physical Activity Recommendations and Benefits
Guidelines and Recommendations
Box 16-1 Healthy People 2020 Physical Activity Objectives
Health Benefits
Figure 16-1 Physical activity pyramid. F – frequency, I – intensity, T – time.
Box 16-2 Health Benefits Associated With Regular Physical Activity
Children and Adolescents
Strong Evidence
Moderate Evidence
Adults and Older Adults
Strong Evidence
Moderate to Strong Evidence
Moderate Evidence
Coronary Heart Disease
Heart Muscle Function
Blood Lipid Levels
Oxygen-Carrying Capacity
Hypertension
Figure 16-2 Physical Activity Readiness Questionnaire.
Diabetes
Weight Management
Bone Disease
Mental Health
Types of Physical Activity
Activities of Daily Living
Figure 16-3 Aerobic walking is an exercise that can fit into almost anyone’s lifestyle.
TABLE 16-1 Source of Energy for Varying Exercise Intensity
Resistance Training
Aerobic Exercise
TABLE 16-2 Aerobic Exercises for Physical Fitness
TABLE 16-3 Approximate Energy Expenditure per Hour During Various Activities
Weight-Bearing Exercise
Meeting Personal Needs
Health Status and Personal Gains
TABLE 16-4 Target Zone Heart Rate According to Age to Achieve Aerobic Physical Effect of Exercise
Achieving Aerobic Benefits
Exercise Preparation and Care
Dietary Needs During Exercise
Muscle Action and Fuel
Structure and Function
Fuel Sources
Oxygen
Cardiovascular Fitness
Body Composition
Fluid and Energy Needs
Fluid
For Further Focus: Hydrating With Water or a Sports Drink
Energy and Nutrient Stores
Macronutrient and Micronutrient Recommendations
Carbohydrate
Fat
Protein
Vitamins and Minerals
Drug-Nutrient Interaction: Iron Supplementation
Clinical Applications: The Female Athlete Triad: How Performance and Social Pressure Can Lead to Low Bone Mass*
Athletic Performance
General Training Diet
Total Energy
Carbohydrate
Fat
Protein
Competition
Carbohydrate Loading
For Further Focus: Carbohydrate Loading for Endurance
Pregame Meal
Hydration Before, During, and After Exercise
TABLE 16-5 Precompetition Program for Carbohydrate Loading
Figure 16-4 Frequent small drinks of cold water during extended exercise prevent dehydration.
Box 16-3 Sample Pregame Meal
Energy During Exercise
Energy After Exercise: Recovery
Ergogenic Aids and Misinformation
Drug-Nutrient Interaction: Nutritional Ergogenic Supplements
Those That Perform as Claimed
Those That May Perform as Claimed
Those That Do Not Perform as Claimed
Those That Are Dangerous, Banned, or Illegal
Summary
Critical Thinking Questions
Chapter Challenge Questions
True-False
Multiple Choice
Pageburst Integrated Resource
Answer Key
References
Further Reading and Resources
Part 4 Clinical Nutrition
Interactive Review – Part 4
Chapter 17 Nutrition Care
Key Concepts
The Therapeutic Process
Setting and Focus of Care
Health Care Setting
Person-Centered Care
Figure 17-1 The nutrition care process model.
Health Care Team
Physician and Support Staff
Box 17-1 Qualifications of a Registered Dietitian
What is a Registered Dietitian?
How Is a Registered Dietitian Different From a Nutritionist?
Roles of the Nurse and the Clinical Dietitian
Coordinators and Advocates
Interpreters
Teachers and Counselors
Phases of the Care Process
Nutrition Assessment
Figure 17-2 Interviewing a patient to plan personal care.
Food- and Nutrition-Related History
Clinical Applications: Nutrition History: Activity-Associated Food Pattern of a Typical Day
Drug-Nutrient Interaction: Dietary Supplement Use and Safety
Anthropometric Measurements
TABLE 17-1 STRENGTHS AND LIMITATIONS OF TECHNIQUES USED TO MEASURE DIETARY INTAKE
Height
Weight and Body Mass Index
Figure 17-3 Measuring height in an infant.
Box 17-2 Alternative Measures for Nonambulatory Patients
Total Arm Span
Knee HEIGHT1,2
Recumbent Bed Length
Measurement While Lying in the Fetal Position
Body Composition
Waist Circumference
Biochemical Data, Medical Tests, and Procedures
Skeletal System Integrity
Gastrointestinal Function
Resting Metabolic Rate
Nutrition-Focused Physical Findings
Client History
TABLE 17-2 SIGNS THAT SUGGEST NUTRIENT IMBALANCE
Nutrition Diagnosis
Problem
Etiology
Signs and Symptoms
Nutrition Intervention
Food and/or Nutrient Delivery
Personal Adaptation
Mode of Feeding
Nutrition Education and Counseling
Coordination of Nutrition Care
Nutrition Monitoring and Evaluation
Drug Interactions
Drug-Food Interactions
Figure 17-4 Many drugs, foods, and nutrients interact and cause medical problems.
Drug-Nutrient Interactions
Clinical Applications: Case Study: Drug-Nutrient Interaction
Cultural Considerations: Prescription Medication and Dietary Supplement Use
Drug-Herb Interactions
TABLE 17-3 FOODS AND NUTRIENTS THAT AFFECT MEDICATIONS
Summary
Critical Thinking Questions
Chapter Challenge Questions
True-False
Multiple Choice
Pageburst Integrated Resource
Answer Key
References
Further Reading and Resources
Chapter 18 Gastrointestinal and Accessory Organ Problems
Key Concepts
The Upper Gastrointestinal Tract
Problems of the Mouth
Dental Problems
Surgical Procedures
TABLE 18-1 HIGH-PROTEIN, HIGH-KILOCALORIE FORMULA FOR LIQUID FEEDINGS
Oral Tissue Inflammation
Figure 18-1 Tissue inflammation of the mouth. A, Gingivitis. B, Stomatitis. C, Glossitis. D, Cheilosis.
Salivary Gland Problems
Figure 18-2 Location of the salivary glands.
Swallowing Disorders
Problems of the Esophagus
Central Tube Problems
Lower Esophageal Sphincter Problems
Gastroesophageal Reflux Disease
Figure 18-3 Reflux of gastric acid up into the esophagus through the lower esophageal sphincter in a patient with gastroesophageal reflux disease.
TABLE 18-2 DIETARY CARE OF GASTROESOPHAGEAL REFLUX DISEASE
Hiatal Hernia
Figure 18-4 Hiatal hernia compared with normal stomach placement. A, Normal stomach. B, Paraesophageal hernia, with the esophagus in its normal position. C, Esophageal hiatal hernia, with an elevated esophagus.
Figure 18-5 A, Gastric ulcer. B, Helicobacter pylori (black particles) infecting the stomach mucosa.
Problems of the Stomach and Duodenum: Peptic Ulcer Disease
Causes
Helicobacter pylori
Cultural Considerations: Risk for Gastric Ulcer Disease: Environmental or Genetic?
Infection with Helicobacter Pylori
Active Helicobacter Pylori Ulcers
Nonsteroidal Anti-Inflammatory Drugs
Psychologic Factors
Clinical Symptoms
Medical Management
Rest
Drug Therapy
Drug-Nutrient Interaction: Tetracycline and Mineral Absorption
Drug-Nutrient Interaction: Proton Pump Inhibitors and Micronutrient Absorption
Dietary Management
Eating a Well-Balanced and Healthy Diet
Box 18-1 Risk Factors for Recurring Peptic Ulcer
High Risk
Medical/Physical
Emotional
Behavioral
Moderate Risk
Medical/Physical
Emotional
Behavioral
Avoiding Acid Stimulation
Lower Gastrointestinal Tract
Small Intestine Diseases
Malabsorption
Cystic Fibrosis
Disease Process
TABLE 18-3 MAJOR MALABSORPTION SYNDROMES
Nutrition Management
Box 18-2 Nutrition Care for Cystic Fibrosis
Evidence-Based Recommendations1:
Nutrition Intervention During Cystic Fibrosis Should Focus on the Following2:
General Dietary Principles for Patients with Cystic Fibrosis2:
When Oral Intake is Inadequate and not Expected to Improve2:
Clinical Applications: Case Study: Paul’s Adaptation to Cystic Fibrosis
Questions for Analysis
Inflammatory Bowel Disease
TABLE 18-4 CLINICAL MANIFESTATIONS OF CROHN’S DISEASE AND ULCERATIVE COLITIS
Crohn’s Disease
Figure 18-6 Comparison of the distribution pattern of Crohn’s disease and ulcerative colitis.
Ulcerative Colitis
Diarrhea
Large Intestine Diseases
Diverticular Disease
Figure 18-7 Mechanism by which low-fiber, low-bulk diets might generate diverticula. When the colon contents are bulky (top), muscular contractions exert pressure longitudinally. If the lumen is small in diameter (bottom), contractions can produce occlusions and exert pressure against the colon wall, which may produce a diverticular “blowout.”
Irritable Bowel Syndrome
Figure 18-8 Irritable bowel syndrome.
Constipation
Food Allergies and Intolerances
Food Allergies
The Problem
Common Food Allergens
TABLE 18-5 ESTIMATED RATES OF FOOD ALLERGY in NORTH AMERICA
Celiac Disease
Disease Process
Figure 18-9 Celiac disease, gluten-sensitive enteropathy. A, Normal mucosal biopsy. B, A peroral jejunal biopsy specimen of diseased mucosa shows severe atrophy and the blunting of villi with a chronic inflammatory infiltrate of the lamina propria.
Nutrition Management
Problems of the Gastrointestinal Accessory Organs
Figure 18-10 Two gluten-free symbols.
Figure 18-11 Biliary system organs.
TABLE 18-6 GLUTEN-FREE DIET FOR INDIVIDUALS WITH CELIAC DISEASE
Liver Disease
Steatohepatitis
Hepatitis
Box 18-3 EXAMPLE OF A High-Protein, High-Carbohydrate, Moderate-Fat Daily Diet
Clinical Applications: Case Study: Bill’s Bout with Infectious Hepatitis
Questions for Analysis
Cirrhosis
Gallbladder Disease
Cholecystitis and Cholelithiasis
Figure 18-12 Comparison of a normal liver and a liver with cirrhotic tissue changes. A, Anterior view of the organ. B, Cross-sectional view. C, Tissue structure.
TABLE 18-7 LOW-FAT AND FAT-FREE DIETS
Pancreatic Disease
Pancreatitis
Summary
Critical Thinking Questions
Chapter Challenge Questions
True-False
Multiple Choice
Pageburst Integrated Resource
Answer Key
References
Further Reading and Resources
Chapter 19 Coronary Heart Disease and Hypertension
Key Concepts
Coronary Heart Disease
Atherosclerosis
Disease Process
Figure 19-1 Heart disease death rates for 2000 to 2006 among adults 35 years old and older, by county.
Figure 19-2 An atherosclerotic plaque in an artery.
Relation to Fat Metabolism
Triglycerides
Cholesterol
Lipoproteins
Figure 19-3 Serum lipoprotein factions showing lipid composition. A, Chylomicron. B, Very low-density lipoprotein. C, Low-density lipoprotein. D, High-density lipoprotein.
Risk Factors
TABLE 19-1 CHOLESTEROL AND LIPOPROTEIN PROFILE CLASSIFICATION
Dietary Recommendations for Reduced Risk
Dietary Guidelines
Adult Treatment Panel III Guidelines
Box 19-1 Risk Factors for Cardiovascular Disease
Lipid Risk Factors
Nonlipid Risk Factors
Nonmodifiable
Modifiable
Emerging Risk Factors
Emerging Lipid Risk Factors
Emerging Nonlipid Risk Factors
Box 19-2 American Heart Association Dietary Guidelines
Weight and Physical Activity
Foods to Focus On
Foods to Limit or Consume in Moderation
General Recommendations
TABLE 19-2 DIAGNOSTIC CRITERIA FOR METABOLIC SYNDROME
TABLE 19-3 AMERICAN HEART ASSOCIATION AND NATIONAL CHOLESTEROL EDUCATION PROGRAM RECOMMENDATIONS FOR LOWERING CHOLESTEROL
For Further Focus: Soy Protein and Heart Disease
Drug Therapy
Figure 19-4 A patient with a history of cardiac disease is evaluated for exercise tolerance with a treadmill test.
Acute Cardiovascular Disease
Objective: Cardiac Rest
Principles of Medical Nutrition Therapy
Clinical Applications: Case Study: The Patient with a Myocardial Infarction
Questions for Analysis
Energy
Texture
Fat
Sodium
Heart Failure
Control of Pulmonary Edema
Fluid Shift Mechanism
Hormonal Alterations
Box 19-3 Sodium-Restricted Diet Recommendations
Principles of Medical Nutrition Therapy
Essential Hypertension
The Problem of Hypertension
Incidence and Nature
TABLE 19-4 CLASSIFICATION OF BLOOD PRESSURE FOR ADULTS
Hypertensive Blood Pressure Levels
Prehypertension
TABLE 19-5 LIFESTYLE MODIFICATIONS TO PREVENT AND MANAGE HYPERTENSION
Stage 1 Hypertension
Stage 2 Hypertension
Drug-Nutrient Interaction: Grapefruit Juice and Drug Metabolism
Principles of Medical Nutrition Therapy
Weight Management
Sodium Control
Other Nutrients
The DASH Diet
Additional Lifestyle Factors
Education and Prevention
Practical Food Guides
Food Planning and Purchasing
Box 19-4 Sample 1-Day Menu on the Dash Diet, 2000 Calories
Breakfast
Lunch
Dinner
Snacks
Food Preparation
TABLE 19-6 THE DASH EATING PLAN
Special Needs
Education Principles
Starting Early
Focusing on High-Risk Groups
Cultural Considerations: Influence of Ethnicity and Sociodemographics on A Person’s Risk For Heart Disease
Using a Variety of Resources
Summary
Critical Thinking Questions
Chapter Challenge Questions
True-False
Multiple Choice
Pageburst Integrated Resource
Answer Key
References
Further Reading and Resources
Chapter 20 Diabetes Mellitus
Key Concepts
The Nature of Diabetes
Defining Factor
For Further Focus: The History and Discovery of Insulin
Early History and Name
Diabetic Dark Ages
Discovery of Insulin
Successful Use of Diet and Insulin
Classification of Diabetes Mellitus and Glucose Intolerance
Type 1 Diabetes Mellitus
Type 2 Diabetes Mellitus
Box 20-1 Risk Factors for Type 2 Diabetes Mellitus
Cultural Considerations: Prevalence of Type 2 Diabetes
Children
Adults
Gestational Diabetes
TABLE 20-1 DIFFERENTIATING TYPE 1 AND TYPE 2 DIABETES MELLITUS
Box 20-2 Screening for and Diagnosis of Gestational Diabetes Mellitus
Other Types of Diabetes
Impaired Glucose Tolerance
Symptoms of Diabetes
Initial Signs
Laboratory Test Results
Progressive Results
The Metabolic Pattern of Diabetes
Energy Supply and Control of Blood Glucose
Energy Supply
Blood Glucose Control
Sources of Blood Glucose.
Uses of Blood Glucose.
Pancreatic Hormonal Control
Insulin.
Figure 20-1 Sources of blood glucose (e.g., food, stored glycogen) and normal routes of control.
Figure 20-2 Glucose metabolism.
Figure 20-3 The islets of Langerhans, which are located in the pancreas.
Glucagon.
Somatostatin.
Abnormal Metabolism in Uncontrolled Diabetes
Glucose
Fat
Figure 20-4 Insulin allows glucose to enter the cell through the glucose channel.
Protein
Long-Term Complications
Retinopathy
Nephropathy
Neuropathy
Heart Disease
Dyslipidemia.
Hypertension.
General Management of Diabetes
Early Detection and Monitoring
Box 20-3 Criteria for the Diagnosis of Diabetes Mellitus
TABLE 20-2 CORRELATION BETWEEN GLYCOSYLATED HEMOGLOBIN A1C AND PLASMA GLUCOSE LEVELS
Basic Goals of Care
General Objectives
TABLE 20-3 SUMMARY OF RECOMMENDATIONS FOR ADULTS WITH DIABETES
Maintaining Optimal Nutrition.
Avoiding Symptoms.
Preventing Complications.
Importance of Good Self-Care Skills
Basic Elements of Diabetes Management
Special Objectives During Pregnancy
Medical Nutrition Therapy for Individuals with Diabetes
Medical Nutrition Therapy
Prediabetes
Diabetes
Additional Considerations
Total Energy Balance
Normal Growth and Weight Management
Energy Intake
Nutrient Balance
Carbohydrate
Starch and Sugar.
Glycemic Index.
Fiber.
Sugar Substitutes and Sweeteners.
Box 20-4 Nutrition Recommendations for the Management of Diabetes
Carbohydrate
Fat
Protein
Alcohol
Micronutrients
Protein
Fat
Food Distribution
Daily Activity Schedule
Exercise
TABLE 20-4 MEAL PLANNING GUIDE FOR ACTIVE PEOPLE WITH TYPE 1 DIABETES
Drug Therapy
Diet Management
General Planning
Individual Needs
Carbohydrate Counting
TABLE 20-5 DIETARY STRATEGIES FOR TYPE 1 AND TYPE 2 DIABETES MELLITUS
Food Exchange System
Figure 20-5 A man with diabetes injecting himself with insulin.
Figure 20-6 Insulin pump and monitor.
Special Concerns
Special Diet Food Items.
Alcohol.
Hypoglycemia.
TABLE 20-6 AMOUNT OF NUTRIENTS IN ONE SERVING FROM EACH EXCHANGE LIST
TABLE 20-7 CALCULATION OF A DIABETIC DIET USING THE EXCHANGE SYSTEM (2200 KCAL)
Box 20-5 Sample Menu Prescription: 2200 Kcal
Breakfast
Lunch
Dinner
Afternoon Snack
Evening Snack
Illness.
TABLE 20-8 SYMPTOMS OF HYPERGLYCEMIA AND HYPOGLYCEMIA
Travel.
Eating Out.
Stress.
Diabetes Education Program
Goal: Person-Centered Self-Care
Clinical Applications: Case Study: Richard Manages His Diabetes
Questions for Analysis
Diabetes Self-Management Education
Necessary Skills
Healthy Eating.
Being Active.
Monitoring.
Medications.
For Further Focus: Comparative Types of Insulin
Drug-Nutrient Interaction: Exenatide and Glucose Control
Problem Solving.
Figure 20-7 Insulin pump with optional continuous glucose monitoring functionality.
TABLE 20-9 TYPES OF INSULIN
Health Coping.
Reducing Risk.
TABLE 20-10 ORAL HYPOGLYCEMIC MEDICATIONS
Resources
Staff Education
Summary
Critical Thinking Questions
Chapter Challenge Questions
True-False
Multiple Choice
Pageburst Integrated Resource
Answer Key
References
Further Reading and Resources
Chapter 21 Kidney Disease
Key Concepts
Basic Structure and Function of the Kidney
Structures
Glomerulus
Figure 21-1 Anatomy of the kidney.
Tubules
Proximal Tubule.
TABLE 21-1 REABSORPTION AND SECRETION IN PARTS OF THE NEPHRON
Loop of Henle.
Distal Tubule.
Collecting Tubule.
Function
Excretory and Regulatory Functions
Endocrine Functions
Disease Process and Dietary Considerations
General Causes of Kidney Disease
Infection and Obstruction
Damage From Other Diseases
Figure 21-2 Prevalence of chronic kidney disease by primary diagnosis.
Toxins
Genetic or Congenital Defects
Risk Factors
Medical Nutrition Therapy in Kidney Disease
Length of Disease
Degree of Impaired Kidney Function and Clinical Symptoms
Nephron Diseases
Acute Glomerulonephritis or Nephritic Syndrome
Disease Process
Clinical Symptoms
Box 21-1 Risk Factors and Common Causes of Kidney Disease
Sociodemographic Factors
Clinical Factors
TABLE 21-2 GLOMERULAR SYNDROMES
Medical Nutrition Therapy
Nephrotic Syndrome
Disease Process
Clinical Symptoms
Medical Nutrition Therapy
Kidney Failure
Acute Kidney Injury
Disease Process
Clinical Symptoms
Medical Nutrition Therapy
Basic Objectives.
Principles.
Chronic Kidney Disease
Disease Process
TABLE 21-3 STAGES OF CHRONIC KIDNEY DISEASE
Clinical Symptoms
Water Balance.
Electrolyte Balance.
Nitrogen Retention.
Anemia.
Hypertension.
Azotemia.
General Signs and Symptoms
Medical Nutrition Therapy
Basic Objectives.
Principles.
Clinical Applications: Case Study: A Patient with Chronic Kidney Disease
Questions for Analysis
End-Stage Renal Disease
Disease Process
Treatment Options and Respective Medical Nutrition Therapy
Hemodialysis.
Medical Nutrition Therapy for Hemodialysis.
Figure 21-3 Hemodialysis cleans and filters blood with a special filter called a dialyzer that functions as an artificial kidney. Blood travels through tubes into the dialyzer, which filters out wastes and extra water, and then the cleaned blood flows through another set of tubes and back into the body.
Figure 21-4 Types of access for hemodialysis. A, Forearm arteriovenous fistula. B, Venous catheter for temporary hemodialysis access. C, Artificial loop graft.
Peritoneal Dialysis.
Figure 21-5 Continuous ambulatory peritoneal dialysis. A, A soft tube catheter is used to fill the abdomen with a cleansing dialysis solution. B, The walls of the abdominal cavity are lined with a peritoneal membrane that allows waste products and extra fluid to pass from the blood into the dialysis solution. C, Wastes and fluid then leave the body when the dialysis solution is drained. The time during which the dialysis solution remains in the abdominal cavity (i.e., dwell time) ranges from 4 to 6 hours, and the patient can be mobile during this time. An exchange takes approximately 30 to 40 minutes, and a typical schedule calls for four to five exchanges every day.
Medical Nutrition Therapy for Peritoneal Dialysis.
Transplantation.
Drug-Nutrient Interaction: Immunosuppressive Therapies after Kidney Transplant ATION
TABLE 21-4 NUTRITION LABORATORY PARAMETER OUTCOME GOALS FOR STAGE 5 CHRONIC KIDNEY DISEASE (HEMODIALYSIS AND PERITONEAL DIALYSIS)
Cultural Considerations: Cultural Disparities in Kidney Transplant Availability and Success in Certain Ethnic and Racial Groups
Complications
Nutrition Support.
Osteodystrophy.
TABLE 21-5 SELECTED NUTRITION PARAMETERS FOR VARIOUS LEVELS OF KIDNEY FAILURE*
Neuropathy.
Kidney Stone Disease
Disease Process
Calcium Stones
Figure 21-6 Renal calculi: stones in the kidney, renal pelvis, and ureter.
Struvite Stones
Box 21-2 Risk Factors for the Development of Kidney Stones
Box 21-3 High-Oxalate Foods and Drinks
Uric Acid Stones
Other Stones
Clinical Symptoms
Medical Nutrition Therapy
General Objectives
TABLE 21-6 SUMMARY OF DIETARY PRINCIPLES IN KIDNEY STONE DISEASE
Objectives Specific to Type of Stone
Calcium Stones.
Uric Acid Stones.
Cystine Stones.
Summary
Critical Thinking Questions
Chapter Challenge Questions
True-False
Multiple Choice
Pageburst Integrated Resource
Answer Key
References
Further Reading and Resources
Chapter 22 Surgery and Nutrition Support
Key Concepts
Nutrition Needs of General Surgery Patients
Preoperative Nutrition Care: Nutrient Reserves
Protein
For Further Focus: Protein Energy Malnutrition after Surgery
Energy
Vitamins and Minerals
TABLE 22-1 NONRESIDUE DIET*
Immediate Preoperative Period
Emergency Surgery
Postoperative Nutrition Care: Nutrient Needs for Healing
Protein
Building Tissue.
Controlling Edema.
Controlling Shock.
Healing Bone.
Resisting Infection.
Transporting Lipids.
Water
Energy
Vitamins
Minerals
Drug-Nutrient Interaction: Aspirin and Iron Absorption
General Dietary Management
Initial Intravenous Fluid and Electrolytes
Methods of Feeding
Oral Feedings
Routine House Diets.
TABLE 22-2 CONDITIONS THAT OFTEN REQUIRE NUTRITION SUPPORT
Assisted Oral Feeding.
Box 22-1 Criteria for Selecting a Nutrition Support Method
Peripheral Parenteral Nutrition
Central Parenteral Nutrition
Box 22-2 Assisted Oral Feeding Guidelines
Enteral Feedings
TABLE 22-3 ROUTINE HOSPITAL DIETS
Alternative Routes.
Figure 22-1 Types of enteral feeding. A, Nonsurgical routes accessed through the nasal cavity. B, Surgically placed feeding routes.
Formula.
TABLE 22-4 EXAMPLES OF ENTERAL FORMULAS AND MACRONUTRIENT COMPONENTS*
Rate.
Clinical Applications: Calculating a Tube Feeding
Sample Calculation†
Monitoring for Complications.
Parenteral Feedings
Box 22-3 Monitoring the Patient Who Is Receiving Enteral Nutrition
Anthropometrics
Physical Assessment
Biochemical Measures
Figure 22-2 Peripheral parenteral nutrition feeding into the small veins of the arm.
Figure 22-3 Catheter placement for total parenteral nutrition. A, A direct line via the subclavian vein to the superior vena cava. B, A peripherally inserted central catheter line. C, A tunneled catheter.
TABLE 22-5 PROBLEM-SOLVING TIPS FOR PATIENTS WHO ARE RECEIVING ENTERAL NUTRITION
Box 22-4 The Administration of Total Parenteral Nutrition Formulas
Special Nutrition Needs after Gastrointestinal Surgery
Drug-Nutrient Interaction: Propofol and Lipids in Nutrition Support
Cultural Considerations: Cultural Differences in Advanced Care Planning
Mouth, Throat, and Neck Surgery
Oral Liquid Feedings
Mechanical Soft Diets
Enteral Feedings
Gastric Surgery
Nutrition Problems
Gastrectomy
Dumping Syndrome
Clinical Applications: Case Study: John Has a Gastrectomy
Questions for Analysis
Bariatric Surgery
For Further Focus: Nutrient Deficiencies after Bariatric Surgery
Gallbladder Surgery
TABLE 22-6 DIET STAGES AFTER BARIATRIC SURGERY*
Intestinal Surgery
Figure 22-4 Gallbladder with stones (i.e., cholelithiasis).
Figure 22-5 A, Ileostomy. B, Colostomy.
Rectal Surgery
Special Nutrition Needs for Patients with Burns
Figure 22-6 Depth of skin area involved in burns.
Type and Extent of Burns
Stages of Nutrition Care
Burn Shock or Ebb Phase
Acute or Flow Phase
Medical Nutrition Therapy
Dietary Management.
Follow-Up Reconstruction.
Summary
Critical Thinking Questions
Chapter Challenge Questions
True-False
Multiple Choice
Pageburst Integrated Resource
Answer Key
References
Further Reading and Resources
Chapter 23 Nutrition Support in Cancer and AIDS
Key Concepts
Section I Cancer
Process of Cancer Development
The Nature of Cancer
Multiple Forms
Cultural Considerations: Types and Incidence of Cancer in American Populations
The Cancer Cell
Causes of Cancer Cell Development
Dietary Factors
The Body’s Defense System
Defensive Cells of the Immune System
Figure 23-1 The development of the T and B cells, which are the lymphocyte components of the body’s immune system.
Relation of Nutrition to Immunity and Healing
Immunity.
Healing.
Nutrition Complications of Cancer Treatment
Surgery
Radiation
Figure 23-2 A radiation treatment machine.
Chemotherapy
Drug-Nutrient Interactions
Drug-Nutrient Interaction: Drug-Nutrient Interactions with Commonly Used Drugs and Herbs In Patients With Cancer
Medical Nutrition Therapy in the Patient with Cancer
Nutrition Problems Related to the Disease Process
TABLE 23-1 TYRAMINE-RESTRICTED DIET
General Systemic Effects
Specific Effects Related to the Type of Cancer
Basic Objectives of the Nutrition Plan
Nutrition Screening and Assessment
Nutrition Intervention
Prevention of Catabolism.
Drug-Nutrient Interaction: Cannabis (Medical Marijuana) as a Treatment for Anorexia
Relief of Symptoms.
Nutrition Monitoring and Evaluation
Medical Nutrition Therapy
Energy
Protein
Vitamins and Minerals
Drug-Nutrient Interaction: Antiestrogens and Breast Cancer
Fluid
Nutrition Management
Enteral: Oral Diet With Nutrient Supplementation
Loss of Appetite.
Drug-Nutrient Interaction: Antioxidants and Chemotherapy
Clinical Applications: Strategies for Improving Food Intake in Patients with Cancer or Acquired Immunodeficiency Syndrome
Tips for Increasing Energy and Protein Intake
TABLE 23-2 DIETARY MODIFICATIONS FOR NUTRITION-RELATED SIDE EFFECTS OF CANCER, HUMAN IMMUNODEFICIENCY VIRUS, AND ACQUIRED IMMUNOEFICIENCY SYNDROME
Oral Complications.
Gastrointestinal Problems.
Pain and Discomfort.
Enteral: Tube Feeding
Parenteral Feeding
Peripheral Vein Feeding.
Central Vein Feeding.
Cancer Prevention
American Cancer Society, World Cancer Research Fund, and American Institute for Cancer Research: Guidelines for Cancer Prevention
Box 23-1 Overweight and Obesity Increase the Risk for Certain Types of Cancer
U.S. Food and Drug Administration Health Claims
Ongoing Cancer Research
Section 2 Acquired Immunodeficiency Syndrome
Process of Acquired Immunodeficiency Syndrome Development
Cultural Considerations: Types and Incidence of Human Immunodeficiency Virus and Acquired Immunodeficiency Syndrome in American Populations
Transmission categories of adults and adolescents with HIV/AIDS who received the diagnosis during 2009 on the basis of data from 40 states with long-term, confidential, name-based reporting.1
Race or ethnicity of people with HIV/AIDS who received the diagnosis during 2009 on the basis of data from 40 states with long-term, confidential, name-based reporting.1
Evolution of Human Immunodeficiency Virus
Parasitic Nature of the Virus
Transmission and Stages of Disease Progression
CD4 T-Lymphocyte Categories
Clinical Categories
Category A: Asymptomatic or Acute HIV.
Figure 23-3 Global prevalence of human immunodeficiency virus infection.
Category B: Symptomatic Conditions.
Box 23-2 Common Types of Opportunistic Infections In Patients Infected With Human Immunodeficiency Virus: Clinical Category B
Category C: AIDS-Indicator Conditions.
Medical Management of the Patient with Human Immunodeficiency Virus/Acquired Immunodeficiency Syndrome
Initial Evaluation and Goals
Drug Therapy
Box 23-3 Common Types of Opportunistic Infections In Patients Infected With Human Immunodeficiency Virus: Clinical Category C
Box 23-4 Initial Evaluation of Patients Who Have Been Newly Diagnosed With Human Immunodeficiency Virus
TABLE 23-3 INITIAL ANTIRETROVIRAL THERAPY AND MAJOR TOXIC EFFECTS AND CAUTIONS
Vaccine Development
Medical Nutrition Therapy
Assessment
Clinical Applications: The ABCDEFs of Nutrition Assessment for Patients with HIV/AIDS
Intervention
Wasting Effects of Human Immunodeficiency Virus Infection on Nutritional Status
Severe Malnutrition and Weight Loss
Causes of Body Wasting
Lipodystrophy
For Further Focus: Highly Active Antiretroviral Therapy and Lipodystrophy
Nutrition Counseling, Education, and Supportive Care
Counseling Principles
Personal Food Management Skills
Community Programs
Psychosocial Support
Summary
Critical Thinking Questions
Chapter Challenge Questions
True-False
Multiple Choice
Pageburst Integrated Resource
Answer Key
References
Further Reading and Resources
Appendixes
Appendix A Cholesterol Content of Select Foods
Appendix B Dietary Fiber in Selected Plant Foods
Appendix C Suggestions for Salt-Free Seasoning
Fish
Beef
Poultry and Veal
Gravies and Sauces
Soups
Salads
Pasta, Beans, and Rice
Vegetables
Appendix D
Appendix E Calculation Aids and Conversion Tables
Metric System of Measurement
Weight Units:
Length Units:
Volume Units:
Temperature Units:
Energy Units:
American System of Measurement
Weight Units:
Length Units:
Volume Units:
Temperature Units:
Conversions Between Measurement Systems
Weight:
Length:
Volume:
Temperature:
Interconversion Formulas:
Retinol Equivalents
Definitions:
Conversion Formulas:
Approximate Metric Conversions
Appendix F Cultural Dietary Patterns and Religious Dietary Practices
Cultural Dietary Patterns
Religious Dietary Practices
Appendix 1 Sodium and Potassium Content of Foods, 100 g, Edible Portionmedia
Appendix 2 Prohibited Ergogenic Aids in Athletesmedia
Glossary
Glossary
Index
Index
A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W
X
Y
Z
ADA Nutrition Care Process
ADA Nutrition Care Process
Growth Charts and Food Composition Table
Growth Charts
Food Composition Table
Nutritrac 5.0
Nutritrac 5.0
IFC
IFC
Dietary Reference Intakes (DRIs): RECOMMENDED DIETARY ALLOWANCES AND ADEQUATE INTAKES, VITAMINS: Food and Nutrition Board, Institute of Medicine, National Academies
Dietary Reference Intakes (DRIs): RECOMMENDED DIETARY ALLOWANCES AND ADEQUATE INTAKES, ELEMENTS: Food and Nutrition Board, Institute of Medicine, National Academies
Dietary Reference Intakes (DRIs): RECOMMENDED DIETARY ALLOWANCES AND ADEQUATE INTAKES, TOTAL WATER AND MACRONUTRIENTS: Food and Nutrition Board, Institute of Medicine, National Academies
Dietary Reference Intakes (DRIs): ACCEPTABLE MACRONUTRIENT DISTRIBUTION RANGES: Food and Nutrition Board, Institute of Medicine, National Academies
Dietary Reference Intakes (DRIs): ACCEPTABLE MACRONUTRIENT DISTRIBUTION RANGES: Food and Nutrition Board, Institute of Medicine, National Academies
Dietary Reference Intakes (DRIs): TOLERABLE UPPER INTAKE LEVELS, VITAMINS: Food and Nutrition Board, Institute of Medicine, National Academies
Dietary Reference Intakes (DRIs): TOLERABLE UPPER INTAKE LEVELS, ELEMENTS: Food and Nutrition Board, Institute of Medicine, National Academies
1. Part 1 Introduction to Basic Principles of Nutritional Science
2. Interactive Review – Part 1
3. Chapter 1 Food, Nutrition, and Health
4. Key Concepts
5. Health Promotion
6. Basic Definitions
7. Nutrition and Dietetics
8. Health and Wellness
9. National Health Goals
10. Traditional and Preventive Approaches to Health
11. Importance of a Balanced Diet
12. Food and Health
13. Figure 1-1 Healthy People 2020 Goals.
14. Drug-Nutrient Interaction: Introduction to Drug-Nutrient Interactions
15. Signs of Good Nutrition
16. Functions of Nutrients in Food
17. Energy Sources
18. Carbohydrates
19. Fats
20. Proteins
21. Figure 1-2 The recommended intake of each energy-yielding nutrient as a percentage of total energy intake.
22. Tissue Building
23. Proteins
24. Other Nutrients
25. Vitamins and Minerals
26. Fatty Acids
27. Regulation and Control
28. Vitamins
29. Minerals
30. Water and Fiber
31. Nutritional States
32. Optimal Nutrition
33. Malnutrition
34. Undernutrition
35. Cultural Considerations: Food Insecurity
36. Overnutrition
37. Nutrient and Food Guides for Health Promotion
38. Nutrient Standards
39. U.S. Standards: Dietary Reference Intakes
40. Box 1-1 Dietary Reference Intake Panels of the Institute of Medicine of the National Academy of Sciences
41. Other Standards
42. Food Guides and Recommendations
43. MyPlate
44. Figure 1-3 MyPlate food guidance system recommendations.
45. Figure 1-4 Summary of the Dietary Guidelines for Americans, 2010.
46. Dietary Guidelines for Americans
47. Other Recommendations
48. Individual Needs
49. Person-Centered Care
50. Changing Food Environment
51. Summary
52. Critical Thinking Questions
53. Chapter Challenge Questions
54. True-False
55. Multiple Choice
56. Pageburst Integrated Resource
57. Answer Key
58. References
59. Further Reading and Resources
60. Chapter 2 Carbohydrates
61. Key Concepts
62. Nature of Carbohydrates
63. Relation to Energy
64. Basic Fuel Source
65. Energy-Production System
66. Dietary Importance
67. Classes of Carbohydrates
68. Monosaccharides
69. Glucose
70. Fructose
71. TABLE 2-1 Summary of Carbohydrate Classes
72. Galactose
73. Disaccharides
74. Sucrose
75. Figure 2-1 High-fructose corn sweetener: per capita consumption adjusted for loss.
76. Lactose
77. Maltose
78. Polysaccharides
79. Starch
80. Figure 2-2 Complex carbohydrate foods.
81. Figure 2-3 Kernel of wheat showing bran layers, endosperm, and germ.
82. Glycogen
83. Dietary Fiber
84. Box 2-1 Summary of Soluble and Insoluble Fibers
85. Insoluble
86. Soluble
87. Cellulose
88. Drug-Nutrient Interaction: Phytic Acid and Mineral Absorption
89. Lignin
90. TABLE 2-2 Summary of Dietary Fiber Classes
91. Noncellulose Polysaccharides
92. Clinical Applications: Case Study: Identifying Carbohydrates and Fiber
93. Breakfast
94. Lunch
95. Snack
96. Dinner
97. Questions for Analysis
98. For Further Focus: Fiber: What’s All the Fuss About?
99. Other Sweeteners
100. Nutritive Sweeteners
101. Nonnutritive Sweeteners
102. TABLE 2-3 Dietary Fiber and Caloric Value for Selected Foods
103. Functions of Carbohydrates
104. Primary Energy Function
105. Basic Fuel Supply
106. TABLE 2-4 Sweetness of Sugars and Artificial Sweeteners
107. Reserve Fuel Supply
108. Special Tissue Functions
109. Liver
110. Protein and Fat
111. Central Nervous System
112. Food Sources of Carbohydrates
113. Starches
114. Sugars
115. TABLE 2-5 Carbohydrate Content of Select Foods
116. For Further Focus: Carbohydrate Complication
117. Glycemic Index
118. How it Works
119. Complications of Use
120. Benefits of Consistent Use
121. Net Carbs
122. Problems With the “Net Carb” Theory
123. Digestion of Carbohydrates
124. Mouth
125. Stomach
126. Small Intestine
127. Pancreatic Secretions
128. Intestinal Secretions
129. Cultural Considerations: Ethnicity and Lactose Intolerance
130. Recommendations for Dietary Carbohydrate
131. Dietary Reference Intakes
132. Figure 2-4 Summary of carbohydrate digestion.
133. Clinical Applications: What is Your Dietary Reference Intake for Carbohydrates?
134. Dietary Guidelines for Americans
135. MyPlate
136. Summary
137. Critical Thinking Questions
138. Chapter Challenge Questions
139. True-False
140. Multiple Choice
141. Pageburst Integrated Resource
142. Answer Key
143. References
144. Further Reading and Resources
145. Chapter 3 Fats
146. Key Concepts
147. The Nature of Fats
148. Dietary Importance
149. Structure and Classes of Fats
150. Classification of Fatty Acids
151. Saturated Fatty Acid
152. Figure 3-1 A triglyceride contains three fatty acids bound to a glycerol molecule.
153. Figure 3-2 Types of fatty acids. A, Saturated palmitic acid. B, Monounsaturated oleic acid (omega-9). C, Polyunsaturated linoleic acid (omega-6). D, Polyunsaturated alpha-linolenic acid (omega-3).
154. Unsaturated Fatty Acid
155. Figure 3-3 Dietary sources of saturated fats.
156. Trans-Fatty Acids
157. Figure 3-4 Dietary sources of monounsaturated and polyunsaturated fats.
158. Omega-3 and Omega-6 Fatty Acids
159. Essentiality of Fatty Acids
160. Figure 3-5 Composition of high-density lipoproteins (HDL) and low-density lipoproteins (LDL).
161. Figure 3-6 Phospholipid bilayer.
162. Lipoproteins
163. Phospholipids
164. Lecithin
165. Eicosanoids
166. Sterols
167. Cholesterol
168. Functions of Fat
169. Fat in Foods
170. Energy
171. Essential Nutrients
172. Flavor and Satisfaction
173. Fat Substitutes
174. Fat in the Body
175. Adipose Tissue
176. Cell Membrane Structure
177. Food Sources of Fat
178. Variety of Sources
179. Animal Fats
180. Cultural Considerations: Ethnic Differences in Lipid Metabolism
181. Plant Fats
182. Characteristics of Food Fat Sources
183. Visible Fat
184. Invisible Fat
185. Food Label Information
186. TABLE 3-1 Fat in Food Servings
187. Figure 3-7 Example of nutrition facts panel listing the trans fat content.
188. Digestion of Fats
189. Mouth
190. Stomach
191. Small Intestine
192. Bile From the Gallbladder
193. Figure 3-8 Summary of lipid digestion.
194. Enzymes From the Pancreas
195. Enzyme From the Small Intestine
196. Absorption
197. Digestibility of Food Fats
198. Figure 3-9 Composition of a chylomicron.
199. Figure 3-10 Summary of fat absorption.
200. Recommendations for Dietary Fat
201. Dietary Fat and Health
202. American Diet
203. Health Problems
204. Amount of Fat
205. Clinical Applications: How Much Fat Are You Eating?
206. Type of Fat
207. Essential Fatty Acid Deficiency
208. Trans-Fatty Acids
209. Health Promotion
210. Dietary Reference Intakes
211. Dietary Guidelines for Americans
212. MyPlate
213. Summary
214. Critical Thinking Questions
215. Chapter Challenge Questions
216. True-False
217. Multiple Choice
218. Pageburst Integrated Resource
219. Answer Key
220. References
221. Further Reading and Resources
222. Chapter 4 Proteins
223. Key Concepts
224. The Nature of Proteins
225. Amino Acids: Basic Building Matter
226. Role as Building Units
227. Dietary Importance
228. Classes of Amino Acids
229. Figure 4-1 Amino acid structure.
230. Indispensable Amino Acids
231. Dispensable Amino Acids
232. Box 4-1 Indispensable, Dispensable, and Conditionally Indispensable Amino Acids
233. Conditionally Indispensable Amino Acids
234. Drug-Nutrient Interaction: Aspartame and Phenylketonuria
235. Balance
236. Protein Balance
237. Nitrogen Balance
238. Positive Nitrogen Balance
239. Figure 4-2 The balance between protein compartments and the amino acid pool.
240. Negative Nitrogen Balance
241. Functions of Protein
242. Primary Tissue Building
243. Additional Body Functions
244. Water and pH Balance
245. Box 4-2 Functions of Protein
246. Metabolism and Transportation
247. Body Defense System
248. Energy System
249. Food Sources of Protein
250. Types of Food Proteins
251. Complete Proteins
252. Incomplete Proteins
253. Vegetarian Diets
254. Complementary Protein
255. Figure 4-3 Sources of complete proteins.
256. Cultural Considerations: Indispensable Amino Acids and Their Complementary Food Proteins
257. Types of Vegetarian Diets
258. Figure 4-4 The lacto-ovo-vegetarian diet pyramid.
259. Health Benefits and Risk
260. Digestion of Proteins
261. Mouth
262. Stomach
263. Hydrochloric Acid
264. Pepsin
265. TABLE 4-1 Nutrient Considerations for Vegetarians
266. Rennin
267. Small Intestine
268. Pancreatic Secretions
269. Intestinal Secretions
270. Recommendations for Dietary Protein
271. Influential Factors of Protein Needs
272. Tissue Growth
273. Dietary Protein Quality
274. Figure 4-5 Summary of protein digestion.
275. TABLE 4-2 Comparative Protein Quality of Selected Foods
276. Illness or Disease
277. Dietary Deficiency or Excess
278. Protein-Energy Malnutrition
279. Kwashiorkor
280. Marasmus
281. Excess Dietary Intake
282. Figure 4-6 Kwashiorkor. The infant shows generalized edema, which is seen in the form of puffiness of the face, arms, and legs.
283. For Further Focus: The High-Protein Diet
284. Dietary Guides
285. Dietary Reference Intakes
286. Clinical Applications: Calculating Dietary Reference Intake for Protein
287. Dietary Guidelines for Americans
288. TABLE 4-3 Foods That Are High in Protein*
289. MyPlate
290. Summary
291. Critical Thinking Questions
292. Chapter Challenge Questions
293. True-False
294. Multiple Choice
295. Pageburst Integrated Resource
296. Answer Key
297. References
298. Further Reading and Resources
299. Chapter 5 Digestion, Absorption, and Metabolism
300. Key Concepts
301. Digestion
302. Basic Principles
303. Principle of Change
304. Principle of Wholeness
305. Figure 5-1 The gastrointestinal system. Through the successive parts of the system, multiple activities of digestion liberate food nutrients for use.
306. Mechanical and Chemical Digestion
307. Mechanical Digestion: Gastrointestinal Motility
308. Muscles
309. Nerves
310. Chemical Digestion: Gastrointestinal Secretions
311. Hydrochloric Acid and Buffer Ions
312. Enzymes
313. Mucus
314. Water and Electrolytes
315. Bile
316. Digestion in the Mouth and Esophagus
317. Mechanical Digestion
318. Chemical Digestion
319. Digestion in the Stomach
320. Mechanical Digestion
321. Figure 5-2 Stomach.
322. Chemical Digestion
323. Acid
324. Mucus
325. Enzymes
326. Digestion in the Small Intestine
327. Mechanical Digestion
328. Chemical Digestion
329. Pancreatic Enzymes
330. Intestinal Enzymes
331. Mucus
332. Bile
333. Hormones
334. Figure 5-3 Organs of the biliary system and the pancreatic ducts.
335. Figure 5-4 Summary of the factors that influence secretions in the gastrointestinal tract.
336. Absorption and Transport
337. Figure 5-5 Summary of the digestive processes.
338. Box 5-1 Functions of the Liver
339. Major Functions
340. Specific Metabolic Functions of the Macronutrients
341. Absorption in the Small Intestine
342. Absorbing Structures
343. Absorption Processes
344. Figure 5-6 The intestinal wall. A diagram of the villi of the human intestine that shows its structure and the blood and lymph vessels.
345. Figure 5-7 Transport pathways through the cell membrane.
346. Absorption in the Large Intestine
347. Water
348. Dietary Fiber
349. Clinical Applications: The Sometimes Embarrassing Effects of Digestion
350. Stomach Gas
351. Intestinal Gas
352. Macronutrients and Micronutrients
353. Transport
354. Vascular System
355. Lymphatic System
356. Metabolism
357. Energy for Fuel
358. Stored Energy
359. TABLE 5-1 Intestinal Absorption of Some Major Nutrients
360. For Further Focus: What about Alcohol?
361. Does Alcohol Provide Energy?
362. Is Alcohol a Nutrient?
363. How Is Alcohol Digested?
364. How Is Alcohol Metabolized?
365. More Information
366. Errors in Digestion and Metabolism
367. The Genetic Defect
368. Figure 5-8 Sites of secretion and absorption in the gastrointestinal tract.
369. Phenylketonuria
370. Galactosemia
371. Figure 5-9 Metabolic pathways.
372. Glycogen Storage Diseases
373. Other Intolerances or Allergies
374. Lactose Intolerance
375. Allergies
376. Summary
377. Critical Thinking Questions
378. Chapter Challenge Questions
379. True-False
380. Multiple Choice
381. Pageburst Integrated Resource
382. Answer Key
383. References
384. Further Reading and Resources
385. Chapter 6 Energy Balance
386. Key Concepts
387. Human Energy System
388. Basic Energy Needs
389. Voluntary Work and Exercise
390. Involuntary Body Work
391. Sources of Fuel
392. Measurement of Energy
393. Unit of Measure: Kilocalorie
394. Food Energy: Fuel Factors
395. Caloric and Nutrient Density
396. Energy Balance
397. Energy Intake
398. Sources of Food Energy
399. Sources of Stored Energy
400. Figure 6-1 Measuring resting metabolic rate with a metabolic cart.
401. Glycogen
402. Adipose Tissue
403. Muscle Mass
404. Energy Output
405. Resting Energy Expenditure and Basal Energy Expenditure
406. Measuring Basal Metabolic Rate or Resting Metabolic Rate
407. Figure 6-2 A, MedGem and B, BodyGem devices, which are used to determine the resting metabolic rate.
408. Predicting Basal Metabolic Rate or Resting Metabolic Rate
409. Factors That Influence Basal Metabolic Rate
410. Box 6-1 Equations for Estimating Resting Energy Needs
411. Mifflin-St. Jeor
412. Men
413. Women
414. PA coefficient
415. Harris-Benedict
416. Men
417. Women
418. PA coefficient
419. 2002 Dietary Reference Intake Energy Calculation
420. Children 0 to 36 Months Old
421. Boys 3 to 8 Years Old
422. PA coefficient
423. Girls 3 to 8 Years Old
424. PA coefficient
425. Boys 9 to 18 Years Old
426. PA coefficient
427. Girls 9 to 18 Years Old
428. PA coefficient
429. Men 19 Years Old and Older
430. PA coefficient
431. Women 19 Years Old and Older
432. PA coefficient
433. Drug-Nutrient Interaction: Absorption of Levothyroxine
434. Cultural Considerations: Hypermetabolism and Hypometabolism: What are They and Who is at Risk?
435. Physical Activity
436. Figure 6-3 Energy output increases during exercise.
437. TABLE 6-1 Energy Expenditure Per Pound Per Hour During Various Activities
438. Clinical Applications: Evaluate Your Daily Energy Requirements
439. Estimated Energy Requirement (EER) as Calculated by the 2002 Dietary Reference Intakes
440. Physical Activity
441. Example 1
442. Example 2
443. Thermic Effect of Food
444. Total Energy Requirement
445. Figure 6-4 The contributions of resting metabolic rate, physical activity, and the thermic effect of food to total energy expenditure.
446. TABLE 6-2 Energy Balance Example: A 32-Year-Old Woman Who Weighs 120 lb and who is 5 Feet and 4 Inches Tall
447. Recommendations for Dietary Energy Intake
448. General Life Cycle
449. Growth Periods
450. TABLE 6-3 Approximate Caloric Allowances From Birth to the Age of 18 Years
451. Adulthood
452. Dietary Reference Intakes
453. TABLE 6-4 Median Height, Weight, and Recommended Energy Intake
454. Dietary Guidelines for Americans
455. MyPlate
456. Summary
457. Critical Thinking Questions
458. Chapter Challenge Questions
459. True-False
460. Multiple Choice
461. Pageburst Integrated Resource
462. Answer Key
463. References
464. Further Reading and Resources
465. Chapter 7 Vitamins
466. Key Concepts
467. Dietary Reference Intakes
468. The Nature of Vitamins
469. Discovery
470. Early Observations
471. Early Animal Experiments
472. Era of Vitamin Discovery
473. Definition
474. For Further Focus: Small Measures for Small Needs
475. Functions of Vitamins
476. Metabolism: Enzymes and Coenzymes
477. Tissue Structure and Protection
478. Prevention of Deficiency Diseases
479. Vitamin Metabolism
480. Fat-Soluble Vitamins
481. Water-Soluble Vitamins
482. Section 1 Fat-Soluble Vitamins
483. Vitamin A (Retinol)
484. Functions
485. Vision
486. Tissue Strength and Immunity
487. Growth
488. Requirements
489. Food Forms and Units of Measure
490. Body Storage
491. Deficiency Disease
492. Box 7-1 Carotenoids
493. Toxicity Symptoms
494. Food Sources
495. Stability
496. TABLE 7-1 Food Sources of Vitamin A
497. Vitamin D (Calciferol)
498. Figure 7-1 Vitamin D activation from skin synthesis and dietary sources. Normal vitamin D metabolism maintains blood calcium levels.
499. Functions
500. Absorption of Calcium and Phosphorus and Bone Mineralization
501. Osteoporosis Treatment
502. Requirements
503. Figure 7-2 A child with rickets; note the bowlegs.
504. Deficiency Disease
505. Toxicity Symptoms
506. Food Sources
507. Stability
508. TABLE 7-2 Food Sources of Vitamin D
509. Vitamin E (Tocopherol)
510. Functions
511. Antioxidant Function
512. Relation to Selenium Metabolism
513. Requirements
514. Deficiency Disease
515. Toxicity Symptoms
516. Food Sources
517. TABLE 7-3 Food Sources of Vitamin E As α-Tocopherol
518. Stability
519. Vitamin K
520. Functions
521. Blood Clotting
522. Figure 7-3 The blood-clotting mechanism. The complex clotting mechanism can be distilled into three steps: (1) the release of clotting factors from both injured tissue cells and sticky platelets at the injury site, which form a temporary platelet plug; (2) a series of chemical reactions that eventually result in the formation of thrombin; and 3) the formation of fibrin and the trapping of blood cells to form a clot.
523. Drug-Nutrient Interaction: Vitamin K Considerations With Anticoagulant and Antibiotic Medications
524. Bone Development
525. TABLE 7-4 Food Sources of Vitamin K
526. Requirements
527. Deficiency Disease
528. Toxicity Symptoms
529. Food Sources
530. Stability
531. Section 2 Water-Soluble Vitamins
532. Vitamin C (Ascorbic Acid)
533. Functions
534. Connective Tissue
535. General Body Metabolism
536. TABLE 7-5 Summary of Fat-Soluble Vitamins
537. Antioxidant Function
538. Requirements
539. Clinical Applications: Ascorbic Acid Needs In Smokers
540. Deficiency Disease
541. Toxicity Symptoms
542. Food Sources
543. Stability
544. Thiamin (Vitamin B1)
545. Figure 7-4 Foods that are high in Vitamin C.
546. TABLE 7-6 Food Sources of Vitamin C
547. Functions
548. Requirements
549. Deficiency Disease
550. Toxicity Symptoms
551. Food Sources
552. Stability
553. Riboflavin (Vitamin B2)
554. Functions
555. TABLE 7-7 Food Sources of Thiamin
556. Requirements
557. Deficiency Disease
558. TABLE 7-8 Food Sources of Riboflavin
559. Toxicity Symptoms
560. Food Sources
561. Stability
562. Niacin (Vitamin B3)
563. Functions
564. Requirements
565. Deficiency Disease
566. Figure 7-5 Pellagra, which results from a niacin deficiency.
567. TABLE 7-9 Food Sources of Niacin
568. Toxicity Symptoms
569. Clinical Applications: Niacin as A Treatment for High Cholesterol
570. Food Sources
571. Stability
572. Vitamin B6
573. Functions
574. Requirements
575. Deficiency Disease
576. Toxicity Symptoms
577. Food Sources
578. Stability
579. Folate
580. TABLE 7-10 Food Sources of Vitamin B6 (Pyridoxine)
581. Functions
582. Requirements
583. Deficiency Disease
584. Figure 7-6 A, Myelomeningocele. B, Spina bifida in a child at birth with a cutaneous defect over the lumbar spine.
585. Toxicity Symptoms
586. TABLE 7-11 Food Sources of Folate
587. Food Sources
588. Stability
589. Cobalamin (Vitamin B12)
590. Functions
591. Requirements
592. Figure 7-7 Digestion and absorption of vitamin B12.
593. Deficiency Disease
594. Toxicity Symptoms
595. Food Sources
596. TABLE 7-12 Food Sources of Vitamin B12 (Cobalamin)
597. Stability
598. Pantothenic Acid
599. Functions
600. Requirements
601. Deficiency Disease
602. Toxicity Symptoms
603. Food Sources
604. Stability
605. Biotin
606. Functions
607. TABLE 7-13 Food Sources of Pantothenic Acid
608. Requirements
609. Deficiency Disease
610. Toxicity Symptoms
611. Food Sources
612. Stability
613. Choline
614. Functions
615. Requirements
616. Deficiency Disease
617. Toxicity Symptoms
618. Food Sources
619. Stability
620. Section 3 Phytochemicals
621. TABLE 7-14 Summary of Vitamin C and the B-Complex Vitamins
622. Function
623. Recommended Intake
624. Food Sources
625. Section 4 Vitamin Supplementation
626. Recommendations for Nutrient Supplementation
627. Life Cycle Needs
628. Pregnancy and Lactation
629. Infants, Children, and Adolescents
630. Older Adults
631. Lifestyle
632. Restricted Diets
633. Smoking
634. Alcohol
635. Disease
636. Megadoses
637. Supplementation Principles
638. Cultural Considerations: The American Diet
639. Box 7-2 Functional Food Categories Along With Selected Food Examples
640. Functional Foods
641. Summary
642. Critical Thinking Questions
643. Chapter Challenge Questions
644. True-False
645. Multiple Choice
646. Pageburst Integrated Resource
647. Answer Key
648. References
649. Further Reading and Resources
650. Chapter 8 Minerals
651. Key Concepts
652. Nature of Body Minerals
653. Classes of Body Minerals
654. Major Minerals
655. Box 8-1 Major Minerals and Trace Minerals in Human Nutrition
656. Major Minerals*
657. Trace Minerals
658. Essential†
659. Essentiality Unclear
660. Trace Minerals
661. Functions of Minerals
662. Mineral Metabolism
663. Digestion
664. Absorption
665. Transport
666. Tissue Uptake
667. Occurrence in the Body
668. Major Minerals
669. Calcium
670. Functions
671. Bone and Tooth Formation
672. Blood Clotting
673. Muscle and Nerve Action
674. Metabolic Reactions
675. Requirements
676. Deficiency States
677. Figure 8-1 Osteoporosis. Normal bone (left) versus osteoporotic bone (right).
678. Cultural Considerations: Bone Health in Gender and Ethnic Groups
679. Toxicity Symptoms
680. Food Sources
681. For Further Focus: Calcium from Food or Supplements: Which is Better?
682. Phosphorus
683. Functions
684. Figure 8-2 Milk is the major food source of calcium.
685. Bone and Tooth Formation
686. Energy Metabolism
687. Acid-Base Balance
688. Requirements
689. TABLE 8-1 Food Sources of Calcium
690. Deficiency States
691. Toxicity Symptoms
692. Food Sources
693. Sodium
694. Functions
695. Water Balance
696. Figure 8-3 The ionic composition of the major body fluid compartments.
697. TABLE 8-2 Food Sources of Phosphorus
698. Muscle Action
699. Nutrient Absorption
700. Requirements
701. Deficiency States
702. Toxicity Symptoms
703. Food Sources
704. Potassium
705. Functions
706. Water Balance
707. Metabolic Reactions
708. Muscle Action
709. Insulin Release
710. Blood Pressure
711. Requirements
712. Deficiency States
713. Toxicity Symptoms
714. Food Sources
715. Chloride
716. Functions
717. Digestion
718. Respiration
719. Requirements
720. Deficiency States
721. TABLE 8-3 Food Sources of Potassium
722. Toxicity Symptoms
723. Food Sources
724. Magnesium
725. Functions
726. General Metabolism
727. Protein Synthesis
728. Muscle Action
729. Basal Metabolic Rate
730. Requirements
731. Deficiency States
732. Toxicity Symptoms
733. Food Sources
734. Sulfur
735. Functions
736. Hair, Skin, and Nails
737. General Metabolic Functions
738. Vitamin Structure
739. Collagen Structure
740. Requirements
741. Deficiency States
742. Toxicity Symptoms
743. Food Sources
744. Trace Minerals
745. Iron
746. Functions
747. Hemoglobin Synthesis
748. General Metabolism
749. Requirements
750. Figure 8-4 The absorption and metabolism of iron.
751. TABLE 8-4 Summary of Major Minerals
752. Figure 8-5 The global prevalence of anemia (%) and the number of individuals (in millions) affected in different population groups. PreSAC, Preschool-aged children (0 to 4.99 years old); PW, pregnant women; NPW, nonpregnant women (15 to 49.99 years old); SAC, school-aged children (5 to 14.99 years old); Men (15 to 59.99 years old); Elderly (includes men who are more than 60 years old and women who are more than 50 years old).
753. Deficiency States
754. Toxicity Symptoms
755. Food Sources
756. Figure 8-6 Food sources of dietary iron. A, Beef. B, Black-eyed peas. C, Oysters and clams.
757. TABLE 8-5 Characteristics of the Heme and Nonheme Portions of Dietary Iron
758. Iodine
759. Functions
760. Figure 8-7 Uptake of iodine for triiodothyronine and thyroxine production.
761. TABLE 8-6 Food Sources of Iron
762. Requirements
763. Deficiency States
764. Goiter
765. Cretinism
766. Impaired Mental and Physical Development
767. Hypothyroidism
768. Hyperthyroidism
769. Figure 8-8 A, Illustration of a goiter. B, The extreme enlargement is a result of an extended duration of iodine deficiency.
770. Toxicity Symptoms
771. Food Sources
772. Zinc
773. Functions
774. Enzyme Constituent
775. Immune System
776. Other Functions
777. Requirements
778. Deficiency States
779. For Further Focus: Zinc Barriers
780. Figure 8-9 Skin lesions that are characteristic of severe zinc deficiency in a patient with acrodermatitis enteropathica.
781. Toxicity Symptoms
782. Food Sources
783. Selenium
784. Functions
785. Requirements
786. TABLE 8-7 Food Sources of Zinc
787. Deficiency States
788. Toxicity Symptoms
789. Food Sources
790. Fluoride
791. Copper
792. Figure 8-10 Fluorosis.
793. Manganese
794. Chromium
795. Molybdenum
796. Other Essential Trace Minerals
797. Mineral Supplementation
798. Drug-Nutrient Interaction: Mineral Depletion
799. Life Cycle Needs
800. TABLE 8-8 Summary of Selected Trace Elements
801. Pregnancy and Lactation
802. Adolescence
803. Adulthood
804. Clinical Needs
805. Iron-Deficiency Anemia
806. Zinc Deficiency
807. Summary
808. Critical Thinking Questions
809. Chapter Challenge Questions
810. True-False
811. Multiple Choice
812. Pageburst Integrated Resource
813. Answer Key
814. References
815. Further Reading and Resources
816. Chapter 9 Water Balance
817. Key Concepts
818. Body Water Functions and Requirements
819. Water: The Fundamental Nutrient
820. Basic Principles
821. A Unified Whole
822. Body Water Compartments
823. Particles in the Water Solution
824. Homeostasis
825. Body Water Functions
826. Solvent
827. Transport
828. Thermoregulation
829. Lubricant
830. Body Water Requirements
831. Surrounding Environment
832. Activity Level
833. Functional Losses
834. TABLE 9-1 Adequate Intake of Water (Liters per Day)
835. Metabolic Needs
836. Age
837. Other Dietary Factors
838. Drug-Nutrient Interaction: Drug Effects on Water and Electrolyte Balance
839. Dehydration
840. Clinical Applications: Adverse Effects of Progressive Dehydration
841. Figure 9-1 Edema. Note the finger-shaped depressions that do not rapidly refill after an examiner has exerted pressure.
842. Water Intoxication
843. Water Balance
844. Body Water: The Solvent
845. Amount and Distribution
846. Extracellular Fluid
847. Intracellular Fluid
848. Overall Water Balance
849. Figure 9-2 The distribution of total body water.
850. Figure 9-3 Sources of fluid intake and output.
851. TABLE 9-2 Volumes of Body Fluid Compartments as a Percentage of Body Weight
852. TABLE 9-3 Water Content of Selected Food
853. TABLE 9-4 Average Daily Adult Intake and Output of Water
854. Water Intake
855. Water Output
856. Solute Particles in Solution
857. Electrolytes
858. Cations
859. Anions
860. Plasma Proteins
861. TABLE 9-5 Balance of Cation and Anion Concentrations in Extracellular Fluid and Intracellular Fluid*
862. Small Organic Compounds
863. Separating Membranes
864. Capillary Membranes
865. Cell Membranes
866. Forces Moving Water and Solutes Across Membranes
867. Osmosis
868. Diffusion
869. Facilitated Diffusion
870. Figure 9-4 Osmosis and diffusion through a membrane. Note that the membrane that separates a 10% glucose solution from a 20% glucose solution allows both glucose and water to pass. The container on the left shows the two solutions separated by the membrane at the start of osmosis and diffusion. The container on the right shows the results of osmosis and diffusion after some time.
871. Filtration
872. Active Transport
873. Pinocytosis
874. Figure 9-5 Pinocytosis; the engulfing of a large molecule by the cell.
875. Tissue Water Circulation: The Capillary Fluid Shift Mechanism
876. Purpose
877. Process
878. Organ Systems Involved
879. Gastrointestinal Circulation
880. Law of Isotonicity
881. TABLE 9-6 Approximate Total Volume of Digestive Secretions*
882. TABLE 9-7 Approximate Concentration of Certain Electrolytes in Digestive Fluids (mEq/L)
883. Clinical Applications: Principles of Oral Rehydration Therapy
884. Transport of Metabolic Compounds
885. Additive Effects
886. Water Absorption
887. Clinical Applications
888. Renal Circulation
889. Hormonal Controls
890. Antidiuretic Hormone Mechanism
891. Renin-Angiotensin-Aldosterone System
892. Acid-Base Balance
893. Figure 9-6 The antidiuretic hormone (ADH) mechanism. The ADH mechanism helps to maintain the homeostasis of extracellular fluid (ECF) colloid osmotic pressure by regulating its volume and electrolyte concentration.
894. Acids and Bases
895. Acids
896. Bases
897. Acid-Base Buffer System
898. Box 9-1 Sources of Acids and Bases
899. Acids
900. Bases
901. Chemical Buffer System
902. Figure 9-7 The renin-angiotensin-aldosterone mechanism. The renin-angiotensin-aldosterone mechanism restores normal extracellular fluid (ECF) volume when that volume decreases to less than normal by retaining sodium and water in the kidneys and vasoconstriction.
903. Available Materials
904. Base-to-Acid Ratio
905. Physiologic Buffer Systems
906. Respiratory Control of pH
907. Urinary Control of pH
908. Summary
909. Critical Thinking Questions
910. Chapter Challenge Questions
911. Matching
912. Definitions
913. Terms
914. Pageburst Integrated Resource
915. Answer Key
916. References
917. Further Reading and Resources
918. Part 2 Nutrition Throughout the Life Cycle
919. Interactive Review – Part 2
920. Chapter 10 Nutrition during Pregnancy and Lactation
921. Key Concepts
922. Nutritional Demands of Pregnancy
923. Box 10-1 Dietary Guidelines for Americans, 2010, for Specific Populations Regarding Pregnancy and Lactation
924. General Recommendations
925. For Women Who Are Capable of Becoming Pregnant
926. For Women Who Are Pregnant or Breast-Feeding
927. Energy Needs
928. Reasons for Increased Need
929. Amount of Energy Increase
930. Protein Needs
931. Reasons for Increased Need
932. Amount of Protein Increase
933. Food Sources
934. Key Mineral and Vitamin Needs
935. Minerals
936. Calcium
937. Iron
938. TABLE 10-1 Daily Food Plan for Pregnant Women
939. Vitamins
940. Folate
941. Vitamin D
942. Weight Gain during Pregnancy
943. Amount and Quality
944. TABLE 10-2 Approximate Weight Gain during a Normal Pregnancy
945. Full-term pregnant woman.
946. Rate of Weight Gain
947. Daily Food Plan
948. General Plan
949. Alternative Food Patterns
950. Basic Principles
951. General Concerns
952. Functional Gastrointestinal Problems
953. Nausea and Vomiting
954. Drug-Nutrient Interaction: Antiemetic Medications
955. Constipation
956. Hemorrhoids
957. Heartburn
958. High-Risk Mothers and Infants
959. Identifying Risk Factors
960. Clinical Applications: Who will have A low birth weight baby?
961. Factors That Influence the Trend Toward More Low Birth Weight Babies
962. Reducing the Risk of Low Birth Weight Infants
963. Teenage Pregnancy
964. For Further Focus: Pregnant Teenagers
965. Know Each Client Personally
966. Seek Ways to Motivate Clients
967. Make Appropriate Assessments
968. Make Practical Interventions
969. Support the Teenager’s Responsibility
970. Recognizing Special Counseling Needs
971. Age and Parity
972. Alcohol
973. Nicotine
974. Figure 10-1 Fetal alcohol syndrome.
975. Clinical Applications: Nutritional Risk Factors during Pregnancy
976. Risk Factors at the Onset of Pregnancy
977. Risk Factors during Pregnancy
978. Drugs
979. Caffeine
980. Pica
981. Socioeconomic Problems
982. Complications of Pregnancy
983. Anemia
984. Figure 10-2 Measuring a child’s growth at a Women, Infant, and Children Food and Nutrition Services appointment.
985. Neural Tube Defects
986. Intrauterine Growth Restriction
987. Hypertensive Disorders of Pregnancy
988. Gestational Diabetes
989. Preexisting Disease
990. Lactation
991. Trends
992. Figure 10-3 Breast-feeding among children in the United States.
993. Cultural Considerations: Breast-Feeding Trends in the United States
994. Prevalence of Breast-Feeding in the United States
995. References
996. The Baby-Friendly Hospital Initiative
997. Physiologic Process of Lactation
998. Mammary Glands and Hormones
999. Box 10-2 Ten Steps to Successful Breast-Feeding
1000. Figure 10-4 Anatomy of the breast.
1001. Supply and Demand
1002. Figure 10-5 Physiology of milk production and the letdown reflex. PRH, Prolactin-releasing hormone.
1003. Composition
1004. Nutrition Needs
1005. Diet
1006. Energy and Nutrients
1007. Fluids
1008. Rest and Relaxation
1009. TABLE 10-3 Nutrition Composition of Human Milk Versus Cow’s Milk*
1010. Long-Term Results of Feeding Methods
1011. Risks of Formula Feeding
1012. Advantages of Breast-Feeding
1013. Box 10-3 Benefits of Breast-Feeding Compared with Formula Feeding
1014. Additional Resources
1015. Summary
1016. Critical Thinking Questions
1017. Chapter Challenge Questions
1018. True-False
1019. Multiple Choice
1020. Pageburst Integrated Resource
1021. Answer Key
1022. References
1023. Further Reading and Resources
1024. Chapter 11 Nutrition during Infancy, Childhood, and Adolescence
1025. Key Concepts
1026. Nutrition for Growth and Development
1027. Life Cycle Growth Pattern
1028. Infancy
1029. Childhood
1030. Adolescence
1031. Adulthood
1032. Measuring Childhood Growth
1033. Individual Growth Rates
1034. Physical Growth
1035. Clinical Applications: Use and Interpretation of the Centers for Disease Control and Prevention Growth Charts
1036. Purpose
1037. Step 1: Obtain Accurate Weights and Measures
1038. Step 2: Select the Appropriate Growth Chart
1039. Step 3: Record Data
1040. Step 4: Calculate the Body Mass Index
1041. Step 5: Plot the Measurements
1042. Step 6: Interpret the Plotted Measurements
1043. Psychosocial Development
1044. Nutritional Requirements for Growth
1045. Energy Needs
1046. Kilocalories
1047. TABLE 11-1 Dietary Reference Intakes of Energy and Protein from Birth to 18 Years of Age
1048. Macronutrients
1049. Protein Needs
1050. Water Requirements
1051. TABLE 11-2 Approximate Daily Fluid Needs During Growth Years
1052. Mineral and Vitamin Needs
1053. Figure 11-1 Example of a Centers for Disease Control and Prevention and World Health Organization growth chart.
1054. Calcium
1055. Cultural Considerations: Racial Differences in Calcium Retention and Peak Bone Mass
1056. Model for calcium retention as a function of postmenarchal age in African-American and Caucasian girls. Solid line, African-American girls; dashed line, Caucasian girls. The cumulative racial difference in bone mass on the basis of calcium accretion from the onset of menarche to 20 years after menarche is predicted to be 12%.
1057. Iron
1058. Vitamin Supplements
1059. Age-Group Needs
1060. Infancy
1061. Immature Infants
1062. Weight
1063. Gestational Age
1064. Type of Milk
1065. Methods of Feeding
1066. Term Infants
1067. Breast-Feeding
1068. Bottle-Feeding
1069. Figure 11-2 Breast-feeding the newborn infant. Note that the mother avoids touching the infant’s outer cheek so as not to counteract the infant’s natural rooting reflex at the touch of the breast.
1070. Choosing a Formula
1071. TABLE 11-3 Nutritional Value of Human Milk and Formula
1072. Preparing the Formula
1073. Feeding the Formula
1074. Cleaning Bottles and Nipples
1075. Figure 11-3 Baby bottle tooth decay.
1076. Weaning
1077. Cow’s Milk
1078. Solid Food Additions
1079. When to Introduce
1080. What to Introduce
1081. TABLE 11-4 Guideline for Adding Solid Foods to An Infant’s Diet during the First Year
1082. Commercial or Homemade
1083. For Further Focus: How Infants Learn to Eat
1084. 1 to 3 Months
1085. 4 to 6 Months
1086. 7 to 9 Months
1087. 10 to 12 Months
1088. Summary Guidelines
1089. Childhood
1090. Toddlers (1 to 3 Years Old)
1091. Clinical Applications: Feeding Made Simple
1092. Birth to 2 Years Old
1093. Toddlers 2 to 5 Years Old
1094. Preschool-Aged Children (3 to 5 Years Old)
1095. School-Aged Children (5 to 12 Years Old)
1096. Common Nutrition Problems During Childhood
1097. Failure to Thrive
1098. Drug-Nutrient Interaction: Anticonvulsants and Increased Nutrient Metabolism
1099. Figure 11-4 ChooseMyPlate for kids.
1100. Anemia
1101. Obesity
1102. Box 11-1 Childhood Overweight and Obesity Facts
1103. Prevalence of Obesity
1104. Ogden C, Carroll M. Prevalence of obesity among children and adolescents: United States, Trends 1963-1965 through 2007-2008 (website): www.cdc.gov/nchs/data/hestat/obesity_child_07_08/obesity_child_07_08.htm. Accessed June 2011.
1105. Contributing Factors
1106. Consequences
1107. Lead Poisoning
1108. Adolescence (12 to 18 Years Old)
1109. Physical Growth
1110. Cultural Considerations: Growth Charts: Can You Use Them for All Children?
1111. Human Milk or Alternative Feeding Formula
1112. Growth Charts in Relation to Variations in Sexual Maturation
1113. Using Growth Charts for Various Ethnic Groups
1114. Eating Patterns
1115. Eating Disorders
1116. Summary
1117. Critical Thinking Questions
1118. Chapter Challenge Questions
1119. True-False
1120. Multiple Choice
1121. Pageburst Integrated Resource
1122. Answer Key
1123. References
1124. Further Reading and Resources
1125. Chapter 12 Nutrition for Adults: The Early, Middle, and Later Years
1126. Key Concepts
1127. Adulthood: Continuing Human Growth and Development
1128. Coming of Age in America
1129. Population and Age Distribution
1130. Figure 12-1 The number of people 65 years old and older by age group for the years 1900 to 2000 and projected to 2010 to 2050. Reference population data refer to the resident population.
1131. TABLE 12-1 Population Projections for Adults from 2010 to 2050 by Age Group
1132. Cultural Considerations: Racial and Ethnic Composition of The U.S. Population
1133. Life Expectancy and Quality of Life
1134. Impact on Health Care
1135. Shaping Influences on Adult Growth and Development
1136. Physical Growth
1137. Psychosocial Development
1138. Young Adults (20 to 44 Years Old)
1139. Middle Adults (45 to 64 Years Old)
1140. Older Adults (65 Years Old and Older)
1141. Socioeconomic Status
1142. Figure 12-2 Factors that influence the quality of life of adults who are 60 years old and older. *The term community includes health and supportive services at local, state, and federal levels as well as health professionals and researchers.
1143. Figure 12-3 Elderly woman assisted by the Supplemental Nutrition Assistance Program (SNAP) to obtain needed food.
1144. Nutrition Needs
1145. The Aging Process and Nutrition Needs
1146. General Physiologic Changes
1147. Biologic Changes
1148. Metabolism
1149. Hormones
1150. Effect on Food Patterns
1151. Individuality of the Aging Process
1152. Nutrition Needs
1153. Macronutrients and Fluids
1154. Carbohydrate
1155. Fat
1156. Protein
1157. Fluid
1158. Micronutrients and Health Concerns
1159. Figure 12-4 Osteoporotic vertebral body (right) shortened by compression fractures compared with a normal vertebral body. Note that the osteoporotic vertebra has a characteristic loss of horizontal trabeculae and a thickened vertical trabeculae.
1160. Nutrient Supplementation
1161. Figure 12-5 Projected prevalence of osteoporosis and low bone mass of the hip among women, men, and both sexes who are 50 years old or older. Note that the National Health and Nutrition Examination Survey is conducted by the National Center for Health Statistics, which is a part of the Centers for Disease Control and Prevention. This survey is conducted on a nationally representative sample of Americans. As a part of the study, bone mineral density of the hip was measured in 14,646 men and women who were 20 years old or older throughout the United States from 1988 until 1994. These values were compared with the World Health Organization definitions to derive the percentage of individuals who were older than 50 years old who have osteoporosis and low bone mass. These percentages were then applied to the total population of men and women who were older than 50 years old to estimate the absolute number of men and women in the United States with osteoporosis and low bone mass. Projections for 2010 and 2020 are based on population forecasts for these years; they are significantly higher than current figures because of the expected growth in the overall population and the expected aging of the population.
1162. Clinical Needs
1163. Health Promotion and Disease Prevention
1164. Reducing Risk for Chronic Disease
1165. Nutritional Status
1166. Figure 12-6 Mini Nutritional Assessment.
1167. Clinical Applications: Feeding Older Adults With Sensitivity
1168. Basic Guidelines
1169. Assisted Feeding Suggestions
1170. Weight Management
1171. Figure 12-7 Prevalence of overweight and obesity among adults between the ages of 20 and 74 years in the United States.
1172. Figure 12-8 Healthy older adults enjoying a variety of physical activities.
1173. Individual Approach
1174. Box 12-1 Benefits of Physical Activity
1175. Clinical Applications: Case Study: Situational Problem of an Elderly Woman
1176. Questions for Analysis
1177. Chronic Diseases of Aging
1178. Diet Modifications
1179. Medications
1180. Drug-Nutrient Interaction: Medications Related to Unintentional Weight Loss in Nursing Homes
1181. Drug-Nutrient Interaction: Medication Use in the Adult
1182. Percentage of Population Taking Prescription Medications2
1183. Community Resources
1184. Government Programs for Older Americans
1185. Older Americans Act
1186. Congregate Nutrition Services
1187. Home-Delivered Meals
1188. United States Department of Agriculture
1189. Research Centers
1190. Figure 12-9 Three or more chronic conditions among adults 45 years old and older by age and percentage of poverty level. Note that this is a population of adults who have been told by a physician that they had three or more of the following conditions: hypertension, heart disease, stroke, emphysema, diabetes, cancer, arthritis and related diseases, or current asthma. The percentage of the poverty level is based on family income, family size, and family composition with the use of U.S. Census Bureau poverty thresholds.
1191. Extension Services
1192. Supplemental Nutrition Assistance Program (SNAP)
1193. Commodity Supplemental Food Program
1194. Senior Farmers’ Market Nutrition Program
1195. Public Health Departments
1196. Professional Organizations and Resources
1197. National Groups
1198. Community Groups
1199. Volunteer Organizations
1200. Alternative Living Arrangements
1201. Congregate Care Arrangements
1202. Continuing Care Retirement Communities
1203. Assisted Living Facilities
1204. Nursing Homes
1205. Summary
1206. Critical Thinking Questions
1207. Chapter Challenge Questions
1208. True-False
1209. Multiple Choice
1210. Pageburst Integrated Resource
1211. Answer Key
1212. References
1213. Further Reading and Resources
1214. Part 3 Community Nutrition and Health Care
1215. Interactive Review – Part 3
1216. Chapter 13 Community Food Supply and Health
1217. Key Concepts
1218. Food Safety and Health Promotion
1219. Government Control Agencies
1220. Figure 13-1 The safety of pork and other meat products is the responsibility of the U.S. Department of Agriculture and the Food Safety and Inspection Service.
1221. The U.S. Food and Drug Administration
1222. Enforcement of Federal Food Safety Regulations
1223. Consumer Education
1224. Research
1225. Development of Food Labels
1226. Early Development of Label Regulations
1227. Food Standards
1228. Nutrition Information
1229. Background of Present U.S. Food and Drug Administration Label Regulations
1230. For Further Focus: Nutrition Labeling: Recommendations for a New Century
1231. Foods Covered by Nutrition Labeling
1232. Label Presentation
1233. Educating Consumers
1234. Current Food Label Format
1235. Nutrition Facts Label
1236. Figure 13-2 An example of a food product label showing the Nutrition Facts box that details nutrition information and that is mandated by the U.S. Food and Drug Administration under the Nutrition Labeling and Education Act.
1237. For Further Focus: Glossary of Terms for Current Labels
1238. Nutrition Facts Box
1239. Daily Values
1240. Daily Reference Value
1241. Reference Daily Intake
1242. Descriptive Terms on Products
1243. Health Claims
1244. Health Claims
1245. Food Technology
1246. Agricultural Pesticides
1247. Reasons for Use
1248. Problems
1249. Figure 13-3 A farmer applies insecticide to a corn crop.
1250. Alternative Agriculture
1251. Organic Farming
1252. For Further Focus: Organic Food Standards
1253. Figure 13-4 Official U.S. Department of Agriculture organic seal, which is available at www.ams.usda.gov/AMSv1.0/nop.
1254. Biotechnology
1255. Figure 13-5 Adoption of genetically engineered crops continues to grow rapidly in the United States.
1256. Figure 13-6 A geneticist and technician evaluate sugar beet breeding in California.
1257. Irradiation
1258. Figure 13-7 Radura symbol of irradiation.
1259. Food Additives
1260. Food-Borne Disease
1261. Prevalence
1262. TABLE 13-1 Examples of Food Additives
1263. Food Sanitation
1264. Buying and Storing Food
1265. Figure 13-8 Changes in the incidence of laboratory-confirmed bacterial infections, United States, 2010.
1266. Preparing and Serving Food
1267. Figure 13-9 The Partnership for Food Safety Education developed the “Fight BAC!” (i.e., bacteria) campaign to prevent food-borne illness. Campaign graphics are available at www.fightbac.org.
1268. TABLE 13-2 Cold Storage
1269. Food Contamination
1270. Bacterial Food Infections
1271. Salmonellosis
1272. Shigellosis
1273. Listeriosis
1274. Escherichia Coli
1275. Drug-Nutrient Interaction: Drug Resistant Escherichia Coli and the Food Supply
1276. Vibrio
1277. Bacterial Food Poisoning
1278. Staphylococcal Food Poisoning
1279. Clinical Applications: Case Study: A Community Food Poisoning Incident
1280. Questions for Analysis
1281. Clostridial Food Poisoning
1282. Viruses
1283. TABLE 13-3 Examples of Food-Borne Disease
1284. Parasites
1285. Environmental Food Contaminants
1286. Lead
1287. Cultural Considerations: The Continued Burden of Lead Poisoning
1288. Percentage of children between the ages of 1 and 5 years with blood lead levels of 10 µg/dL or more by race or ethnicity and survey period according to the National Health and Nutrition Examination Surveys that took place in the United States from 1988 to 1991, 1991 to 1994, and 1999 to 2004. 95% confidence interval.
1289. Natural Toxins
1290. Food Needs and Costs
1291. Hunger and Malnutrition
1292. Worldwide Malnutrition
1293. Figure 13-10 Differences in life outcomes when education, financial credit, and health care are accessible.
1294. Figure 13-11 Multiple causes of malnutrition.
1295. Malnutrition in America
1296. Food Assistance Programs
1297. Commodity Supplemental Food Program
1298. Supplemental Nutrition Assistance Program (SNAP)
1299. Special Supplemental Food Program for Women, Infants, and Children
1300. School Meals Programs
1301. Nutrition Services Incentive Program
1302. Food Buying and Handling Practices
1303. Planning Ahead
1304. Buying Wisely
1305. Storing Food Safely
1306. Cooking Food Well
1307. Summary
1308. Critical Thinking Questions
1309. Chapter Challenge Questions
1310. True-False
1311. Multiple Choice
1312. Pageburst Integrated Resource
1313. Answer Key
1314. References
1315. Further Reading and Resources
1316. Chapter 14 Food Habits and Cultural Patterns
1317. Key Concepts
1318. Social, Psychologic, and Economic Influences on Food Habits
1319. Social Influences
1320. Social Structure
1321. Food and Social Factors
1322. Psychologic Influences
1323. Understanding Diet Patterns
1324. Food and Psychosocial Development
1325. Marketing and Environmental Influences
1326. Economic Influences
1327. Family Income and Food Habits
1328. Cultural Development of Food Habits
1329. Strength of Personal Culture
1330. Food in a Culture
1331. Traditional Cultural Food Patterns
1332. Religious Dietary Laws
1333. Jewish
1334. Basic Food Pattern
1335. Representative Foods and Influence of Festivals
1336. Figure 14-1 Challah, which is a traditional Jewish bread.
1337. Muslim
1338. Basic Food Pattern
1339. Figure 14-2 Traditional Muslim pita bread stuffed with sandwich fillings.
1340. Representative Foods
1341. Influence of Festivals
1342. Cultural Considerations: Id Al-Fitr: The Post-Ramadan Festival
1343. Spanish and Native American Influences
1344. Mexican
1345. Puerto Rican
1346. Native American
1347. Figure 14-3 National food guides for Mexico and Puerto Rico.
1348. Figure 14-4 A plantain, which is a popular fruit in Puerto Rico.
1349. Figure 14-5 Southern Arizona American Indian Food Guide: Choices for a Healthy Life. *Traditional foods. **Whole grain products recommended.
1350. Cultural Considerations: Acculturation to an American Diet
1351. The prevalence of obesity, diabetes, and heart disease by ethnicity.
1352. Influences of the Southern United States
1353. African Americans
1354. Figure 14-6 Mutton, which is the meat of sheep or goats.
1355. French Americans
1356. Drug-Nutrient Interaction: The French Paradox: Red Wine and Heart Disease
1357. Asian Food Patterns
1358. Chinese
1359. Japanese
1360. Southeast Asian
1361. Figure 14-7 National food guides. A, China; B, Japan; C, Korea.
1362. Mediterranean Influences
1363. Italian
1364. Greek
1365. Changes in American Food Habits
1366. Personal Food Choices
1367. Basic Determinants
1368. Figure 14-8 Mediterranean Diet Pyramid.
1369. Factors That Influence Change
1370. Box 14-1 Factors That Determine Food Choices
1371. Physical Features
1372. Social and Economic Factors
1373. Physiologic Factors
1374. Psychologic Factors
1375. Changing American Food Patterns
1376. Household Dynamics
1377. With Whom and Where We Eat
1378. How Often and How Much We Eat
1379. For Further Focus: Snacking: An All-American Food Habit
1380. Fast Foods
1381. Health and Fitness
1382. Economical Buying
1383. Summary
1384. Critical Thinking Questions
1385. Chapter Challenge Questions
1386. True-False
1387. Multiple Choice
1388. Pageburst Integrated Resource
1389. Answer Key
1390. References
1391. Further Reading and Resources
1392. Chapter 15 Weight Management
1393. Key Concepts
1394. Obesity and Weight Control
1395. Body Weight and Body Fat
1396. Definitions
1397. Figure 15-1 Overweight and obesity, by age: United States, 1960-2008. Estimates for adults are age adjusted. For adults: overweight, including obese, is defined as a body mass index (BMI) of 25 or greater; overweight but not obese as a BMI of 25 or more but less than 30; and obese as a BMI of 30 or more. For children: overweight is defined as a BMI at or above the sex- and age- specific 95th percentile BMI cut points from the 2000 CDC Growth Charts: United States. Obese is not defined for children.
1398. Figure 15-2 According to standard height/weight charts, some football players would be considered overweight. These charts should be used with discretion when assessing weight for individuals with more lean body mass (muscle) than the typical person.
1399. Box 15-1 Body Mass Index Classifications
1400. Body Composition
1401. Figure 15-3 Body fat percentage as it correlates with body mass index (BMI) (A, females: B, males).
1402. Figure 15-4 Assessment tools include skinfold calipers, which measure the relative amount of subcutaneous fat tissue at various body sites.
1403. Figure 15-5 Tanita bioelectrical impedance body composition measurement tool.
1404. Figure 15-6 Dual-energy x-ray absorptiometry.
1405. Figure 15-7 The BOD POD uses air displacement technology to measure body composition.
1406. Figure 15-8 Body fat percentage by fitness level (A, females; B, males).
1407. Measures of Weight Maintenance Goals
1408. Standard Height/Weight Tables
1409. Healthy Weight Range
1410. Body Frame
1411. TABLE 15-1 Body Mass Index Table
1412. Individual Variation
1413. Necessity of Body Fat
1414. Obesity and Health
1415. Weight Extremes
1416. Overweight and Health Problems
1417. Causes of Obesity
1418. Basic Energy Balance
1419. Box 15-2 Kilocalorie Adjustment Necessary for Weight Loss
1420. Basis of estimation:
1421. Hormonal Control
1422. Leptin
1423. Ghrelin
1424. Genetic and Family Factors
1425. Genetic Control
1426. Cultural Considerations: Genetics and the Predisposition for Obesity
1427. Family Reinforcement
1428. Physiologic Factors
1429. Psychologic Factors
1430. Other Environmental Factors
1431. Individual Differences and Extreme Practices
1432. Individual Energy Balance Levels
1433. Energy Out
1434. Figure 15-9 The major causal links among genetics, environmental effects, physiology, behavior, and energy balance.
1435. Energy In
1436. Extreme Practices
1437. Fad Diets
1438. Fasting
1439. Specific Macronutrient Restrictions
1440. TABLE 15-2 Comparison of Select Common Diets
1441. Clothing and Body Wraps
1442. Drugs
1443. Drug-Nutrient Interaction: Orlistat: An Over-The-Counter Weight-Loss Aid
1444. Surgery
1445. Figure 15-10 Surgical procedures for the treatment of clinically severe obesity (A-E).
1446. A Sound Weight-Management Program
1447. Essential Characteristics
1448. Behavior Modification
1449. Basic Principles
1450. Basic Strategies and Actions
1451. Defining Problem Behavior
1452. Recording and Analyzing Baseline Behavior
1453. Planning a Behavior Management Strategy
1454. Clinical Applications: Breaking Old Links: Strategies for Changing Food Behavior
1455. 1 Deal with Behavioral Cues
1456. 2 Deal with Actual Food Behavior in Response to Cues
1457. 3 Deal with the Follow-up Behavior
1458. Dietary Principles
1459. Basic Energy Balance Components
1460. Energy Input: Food Behaviors
1461. Clinical Applications: Practical Suggestions for Changing Food Behaviors
1462. Goals
1463. Kilocalories
1464. Plateaus
1465. Binges
1466. Special Diet Foods
1467. Home Meals
1468. Eating Away From Home
1469. Appetite Control
1470. Meal Pattern
1471. Energy Output: Exercise Behaviors
1472. For Further Focus: Benefits of Aerobic Exercise in Weight Management
1473. Principles of a Sound Food Plan
1474. Energy Balance
1475. Clinical Applications: Case Study: John’s Energy Balance and Weight-Management Plan
1476. Questions for Analysis
1477. Nutrient Balance
1478. Box 15-3 Estimation of Adult Energy Needs
1479. Mifflin-St. Jeor Equation
1480. Men:
1481. Women:
1482. Physical Activity Coefficient:
1483. TABLE 15-3 U.S. Department of Agriculture Food Patterns
1484. Distribution Balance and Portion Control
1485. Food Guide
1486. Preventive Approach
1487. Food Misinformation and Fads
1488. Food Fads
1489. Types of Claims
1490. Erroneous Claims
1491. Dangers
1492. Danger to Health
1493. Cost
1494. Lack of Sound Knowledge
1495. Distrust of the Food Market
1496. What Is the Answer?
1497. Using Reliable Sources
1498. Recognizing Human Needs
1499. Remaining Alert to Teaching Opportunities
1500. Thinking Scientifically
1501. Box 15-4 The Food and Nutrition Science Alliance’s 10 Red Flags of Junk Science
1502. Knowing Responsible Authorities
1503. Underweight
1504. General Causes and Treatment
1505. Causes
1506. Dietary Treatment
1507. Clinical Applications: Problems of Weight Loss among Older Adults in Long-Term Care Facilities
1508. Disordered Eating
1509. Anorexia Nervosa
1510. Bulimia Nervosa
1511. Binge Eating Disorder
1512. Box 15-5 American Psychiatric Association Diagnostic Criteria
1513. Anorexia Nervosa
1514. Bulimia Nervosa
1515. Eating Disorder Not Otherwise Specified
1516. Binge Eating Disorder
1517. TABLE 15-4 Nutrition-Related Clinical Signs Commonly Associated with Anorexia Nervosa and Bulimia Nervosa
1518. Treatment
1519. Summary
1520. Critical Thinking Questions
1521. Chapter Challenge Questions
1522. True-False
1523. Multiple Choice
1524. Pageburst Integrated Resource
1525. Answer Key
1526. References
1527. Further Reading and Resources
1528. Chapter 16 Nutrition and Physical Fitness
1529. Key Concepts
1530. Physical Activity Recommendations and Benefits
1531. Guidelines and Recommendations
1532. Box 16-1 Healthy People 2020 Physical Activity Objectives
1533. Health Benefits
1534. Figure 16-1 Physical activity pyramid. F – frequency, I – intensity, T – time.
1535. Box 16-2 Health Benefits Associated With Regular Physical Activity
1536. Children and Adolescents
1537. Strong Evidence
1538. Moderate Evidence
1539. Adults and Older Adults
1540. Strong Evidence
1541. Moderate to Strong Evidence
1542. Moderate Evidence
1543. Coronary Heart Disease
1544. Heart Muscle Function
1545. Blood Lipid Levels
1546. Oxygen-Carrying Capacity
1547. Hypertension
1548. Figure 16-2 Physical Activity Readiness Questionnaire.
1549. Diabetes
1550. Weight Management
1551. Bone Disease
1552. Mental Health
1553. Types of Physical Activity
1554. Activities of Daily Living
1555. Figure 16-3 Aerobic walking is an exercise that can fit into almost anyone’s lifestyle.
1556. TABLE 16-1 Source of Energy for Varying Exercise Intensity
1557. Resistance Training
1558. Aerobic Exercise
1559. TABLE 16-2 Aerobic Exercises for Physical Fitness
1560. TABLE 16-3 Approximate Energy Expenditure per Hour During Various Activities
1561. Weight-Bearing Exercise
1562. Meeting Personal Needs
1563. Health Status and Personal Gains
1564. TABLE 16-4 Target Zone Heart Rate According to Age to Achieve Aerobic Physical Effect of Exercise
1565. Achieving Aerobic Benefits
1566. Exercise Preparation and Care
1567. Dietary Needs During Exercise
1568. Muscle Action and Fuel
1569. Structure and Function
1570. Fuel Sources
1571. Oxygen
1572. Cardiovascular Fitness
1573. Body Composition
1574. Fluid and Energy Needs
1575. Fluid
1576. For Further Focus: Hydrating With Water or a Sports Drink
1577. Energy and Nutrient Stores
1578. Macronutrient and Micronutrient Recommendations
1579. Carbohydrate
1580. Fat
1581. Protein
1582. Vitamins and Minerals
1583. Drug-Nutrient Interaction: Iron Supplementation
1584. Clinical Applications: The Female Athlete Triad: How Performance and Social Pressure Can Lead to Low Bone Mass*
1585. Athletic Performance
1586. General Training Diet
1587. Total Energy
1588. Carbohydrate
1589. Fat
1590. Protein
1591. Competition
1592. Carbohydrate Loading
1593. For Further Focus: Carbohydrate Loading for Endurance
1594. Pregame Meal
1595. Hydration Before, During, and After Exercise
1596. TABLE 16-5 Precompetition Program for Carbohydrate Loading
1597. Figure 16-4 Frequent small drinks of cold water during extended exercise prevent dehydration.
1598. Box 16-3 Sample Pregame Meal
1599. Energy During Exercise
1600. Energy After Exercise: Recovery
1601. Ergogenic Aids and Misinformation
1602. Drug-Nutrient Interaction: Nutritional Ergogenic Supplements
1603. Those That Perform as Claimed
1604. Those That May Perform as Claimed
1605. Those That Do Not Perform as Claimed
1606. Those That Are Dangerous, Banned, or Illegal
1607. Summary
1608. Critical Thinking Questions
1609. Chapter Challenge Questions
1610. True-False
1611. Multiple Choice
1612. Pageburst Integrated Resource
1613. Answer Key
1614. References
1615. Further Reading and Resources
1616. Part 4 Clinical Nutrition
1617. Interactive Review – Part 4
1618. Chapter 17 Nutrition Care
1619. Key Concepts
1620. The Therapeutic Process
1621. Setting and Focus of Care
1622. Health Care Setting
1623. Person-Centered Care
1624. Figure 17-1 The nutrition care process model.
1625. Health Care Team
1626. Physician and Support Staff
1627. Box 17-1 Qualifications of a Registered Dietitian
1628. What is a Registered Dietitian?
1629. How Is a Registered Dietitian Different From a Nutritionist?
1630. Roles of the Nurse and the Clinical Dietitian
1631. Coordinators and Advocates
1632. Interpreters
1633. Teachers and Counselors
1634. Phases of the Care Process
1635. Nutrition Assessment
1636. Figure 17-2 Interviewing a patient to plan personal care.
1637. Food- and Nutrition-Related History
1638. Clinical Applications: Nutrition History: Activity-Associated Food Pattern of a Typical Day
1639. Drug-Nutrient Interaction: Dietary Supplement Use and Safety
1640. Anthropometric Measurements
1641. TABLE 17-1 STRENGTHS AND LIMITATIONS OF TECHNIQUES USED TO MEASURE DIETARY INTAKE
1642. Height
1643. Weight and Body Mass Index
1644. Figure 17-3 Measuring height in an infant.
1645. Box 17-2 Alternative Measures for Nonambulatory Patients
1646. Total Arm Span
1647. Knee HEIGHT1,2
1648. Recumbent Bed Length
1649. Measurement While Lying in the Fetal Position
1650. Body Composition
1651. Waist Circumference
1652. Biochemical Data, Medical Tests, and Procedures
1653. Skeletal System Integrity
1654. Gastrointestinal Function
1655. Resting Metabolic Rate
1656. Nutrition-Focused Physical Findings
1657. Client History
1658. TABLE 17-2 SIGNS THAT SUGGEST NUTRIENT IMBALANCE
1659. Nutrition Diagnosis
1660. Problem
1661. Etiology
1662. Signs and Symptoms
1663. Nutrition Intervention
1664. Food and/or Nutrient Delivery
1665. Personal Adaptation
1666. Mode of Feeding
1667. Nutrition Education and Counseling
1668. Coordination of Nutrition Care
1669. Nutrition Monitoring and Evaluation
1670. Drug Interactions
1671. Drug-Food Interactions
1672. Figure 17-4 Many drugs, foods, and nutrients interact and cause medical problems.
1673. Drug-Nutrient Interactions
1674. Clinical Applications: Case Study: Drug-Nutrient Interaction
1675. Cultural Considerations: Prescription Medication and Dietary Supplement Use
1676. Drug-Herb Interactions
1677. TABLE 17-3 FOODS AND NUTRIENTS THAT AFFECT MEDICATIONS
1678. Summary
1679. Critical Thinking Questions
1680. Chapter Challenge Questions
1681. True-False
1682. Multiple Choice
1683. Pageburst Integrated Resource
1684. Answer Key
1685. References
1686. Further Reading and Resources
1687. Chapter 18 Gastrointestinal and Accessory Organ Problems
1688. Key Concepts
1689. The Upper Gastrointestinal Tract
1690. Problems of the Mouth
1691. Dental Problems
1692. Surgical Procedures
1693. TABLE 18-1 HIGH-PROTEIN, HIGH-KILOCALORIE FORMULA FOR LIQUID FEEDINGS
1694. Oral Tissue Inflammation
1695. Figure 18-1 Tissue inflammation of the mouth. A, Gingivitis. B, Stomatitis. C, Glossitis. D, Cheilosis.
1696. Salivary Gland Problems
1697. Figure 18-2 Location of the salivary glands.
1698. Swallowing Disorders
1699. Problems of the Esophagus
1700. Central Tube Problems
1701. Lower Esophageal Sphincter Problems
1702. Gastroesophageal Reflux Disease
1703. Figure 18-3 Reflux of gastric acid up into the esophagus through the lower esophageal sphincter in a patient with gastroesophageal reflux disease.
1704. TABLE 18-2 DIETARY CARE OF GASTROESOPHAGEAL REFLUX DISEASE
1705. Hiatal Hernia
1706. Figure 18-4 Hiatal hernia compared with normal stomach placement. A, Normal stomach. B, Paraesophageal hernia, with the esophagus in its normal position. C, Esophageal hiatal hernia, with an elevated esophagus.
1707. Figure 18-5 A, Gastric ulcer. B, Helicobacter pylori (black particles) infecting the stomach mucosa.
1708. Problems of the Stomach and Duodenum: Peptic Ulcer Disease
1709. Causes
1710. Helicobacter pylori
1711. Cultural Considerations: Risk for Gastric Ulcer Disease: Environmental or Genetic?
1712. Infection with Helicobacter Pylori
1713. Active Helicobacter Pylori Ulcers
1714. Nonsteroidal Anti-Inflammatory Drugs
1715. Psychologic Factors
1716. Clinical Symptoms
1717. Medical Management
1718. Rest
1719. Drug Therapy
1720. Drug-Nutrient Interaction: Tetracycline and Mineral Absorption
1721. Drug-Nutrient Interaction: Proton Pump Inhibitors and Micronutrient Absorption
1722. Dietary Management
1723. Eating a Well-Balanced and Healthy Diet
1724. Box 18-1 Risk Factors for Recurring Peptic Ulcer
1725. High Risk
1726. Medical/Physical
1727. Emotional
1728. Behavioral
1729. Moderate Risk
1730. Medical/Physical
1731. Emotional
1732. Behavioral
1733. Avoiding Acid Stimulation
1734. Lower Gastrointestinal Tract
1735. Small Intestine Diseases
1736. Malabsorption
1737. Cystic Fibrosis
1738. Disease Process
1739. TABLE 18-3 MAJOR MALABSORPTION SYNDROMES
1740. Nutrition Management
1741. Box 18-2 Nutrition Care for Cystic Fibrosis
1742. Evidence-Based Recommendations1:
1743. Nutrition Intervention During Cystic Fibrosis Should Focus on the Following2:
1744. General Dietary Principles for Patients with Cystic Fibrosis2:
1745. When Oral Intake is Inadequate and not Expected to Improve2:
1746. Clinical Applications: Case Study: Paul’s Adaptation to Cystic Fibrosis
1747. Questions for Analysis
1748. Inflammatory Bowel Disease
1749. TABLE 18-4 CLINICAL MANIFESTATIONS OF CROHN’S DISEASE AND ULCERATIVE COLITIS
1750. Crohn’s Disease
1751. Figure 18-6 Comparison of the distribution pattern of Crohn’s disease and ulcerative colitis.
1752. Ulcerative Colitis
1753. Diarrhea
1754. Large Intestine Diseases
1755. Diverticular Disease
1756. Figure 18-7 Mechanism by which low-fiber, low-bulk diets might generate diverticula. When the colon contents are bulky (top), muscular contractions exert pressure longitudinally. If the lumen is small in diameter (bottom), contractions can produce occlusions and exert pressure against the colon wall, which may produce a diverticular “blowout.”
1757. Irritable Bowel Syndrome
1758. Figure 18-8 Irritable bowel syndrome.
1759. Constipation
1760. Food Allergies and Intolerances
1761. Food Allergies
1762. The Problem
1763. Common Food Allergens
1764. TABLE 18-5 ESTIMATED RATES OF FOOD ALLERGY in NORTH AMERICA
1765. Celiac Disease
1766. Disease Process
1767. Figure 18-9 Celiac disease, gluten-sensitive enteropathy. A, Normal mucosal biopsy. B, A peroral jejunal biopsy specimen of diseased mucosa shows severe atrophy and the blunting of villi with a chronic inflammatory infiltrate of the lamina propria.
1768. Nutrition Management
1769. Problems of the Gastrointestinal Accessory Organs
1770. Figure 18-10 Two gluten-free symbols.
1771. Figure 18-11 Biliary system organs.
1772. TABLE 18-6 GLUTEN-FREE DIET FOR INDIVIDUALS WITH CELIAC DISEASE
1773. Liver Disease
1774. Steatohepatitis
1775. Hepatitis
1776. Box 18-3 EXAMPLE OF A High-Protein, High-Carbohydrate, Moderate-Fat Daily Diet
1777. Clinical Applications: Case Study: Bill’s Bout with Infectious Hepatitis
1778. Questions for Analysis
1779. Cirrhosis
1780. Gallbladder Disease
1781. Cholecystitis and Cholelithiasis
1782. Figure 18-12 Comparison of a normal liver and a liver with cirrhotic tissue changes. A, Anterior view of the organ. B, Cross-sectional view. C, Tissue structure.
1783. TABLE 18-7 LOW-FAT AND FAT-FREE DIETS
1784. Pancreatic Disease
1785. Pancreatitis
1786. Summary
1787. Critical Thinking Questions
1788. Chapter Challenge Questions
1789. True-False
1790. Multiple Choice
1791. Pageburst Integrated Resource
1792. Answer Key
1793. References
1794. Further Reading and Resources
1795. Chapter 19 Coronary Heart Disease and Hypertension
1796. Key Concepts
1797. Coronary Heart Disease
1798. Atherosclerosis
1799. Disease Process
1800. Figure 19-1 Heart disease death rates for 2000 to 2006 among adults 35 years old and older, by county.
1801. Figure 19-2 An atherosclerotic plaque in an artery.
1802. Relation to Fat Metabolism
1803. Triglycerides
1804. Cholesterol
1805. Lipoproteins
1806. Figure 19-3 Serum lipoprotein factions showing lipid composition. A, Chylomicron. B, Very low-density lipoprotein. C, Low-density lipoprotein. D, High-density lipoprotein.
1807. Risk Factors
1808. TABLE 19-1 CHOLESTEROL AND LIPOPROTEIN PROFILE CLASSIFICATION
1809. Dietary Recommendations for Reduced Risk
1810. Dietary Guidelines
1811. Adult Treatment Panel III Guidelines
1812. Box 19-1 Risk Factors for Cardiovascular Disease
1813. Lipid Risk Factors
1814. Nonlipid Risk Factors
1815. Nonmodifiable
1816. Modifiable
1817. Emerging Risk Factors
1818. Emerging Lipid Risk Factors
1819. Emerging Nonlipid Risk Factors
1820. Box 19-2 American Heart Association Dietary Guidelines
1821. Weight and Physical Activity
1822. Foods to Focus On
1823. Foods to Limit or Consume in Moderation
1824. General Recommendations
1825. TABLE 19-2 DIAGNOSTIC CRITERIA FOR METABOLIC SYNDROME
1826. TABLE 19-3 AMERICAN HEART ASSOCIATION AND NATIONAL CHOLESTEROL EDUCATION PROGRAM RECOMMENDATIONS FOR LOWERING CHOLESTEROL
1827. For Further Focus: Soy Protein and Heart Disease
1828. Drug Therapy
1829. Figure 19-4 A patient with a history of cardiac disease is evaluated for exercise tolerance with a treadmill test.
1830. Acute Cardiovascular Disease
1831. Objective: Cardiac Rest
1832. Principles of Medical Nutrition Therapy
1833. Clinical Applications: Case Study: The Patient with a Myocardial Infarction
1834. Questions for Analysis
1835. Energy
1836. Texture
1837. Fat
1838. Sodium
1839. Heart Failure
1840. Control of Pulmonary Edema
1841. Fluid Shift Mechanism
1842. Hormonal Alterations
1843. Box 19-3 Sodium-Restricted Diet Recommendations
1844. Principles of Medical Nutrition Therapy
1845. Essential Hypertension
1846. The Problem of Hypertension
1847. Incidence and Nature
1848. TABLE 19-4 CLASSIFICATION OF BLOOD PRESSURE FOR ADULTS
1849. Hypertensive Blood Pressure Levels
1850. Prehypertension
1851. TABLE 19-5 LIFESTYLE MODIFICATIONS TO PREVENT AND MANAGE HYPERTENSION
1852. Stage 1 Hypertension
1853. Stage 2 Hypertension
1854. Drug-Nutrient Interaction: Grapefruit Juice and Drug Metabolism
1855. Principles of Medical Nutrition Therapy
1856. Weight Management
1857. Sodium Control
1858. Other Nutrients
1859. The DASH Diet
1860. Additional Lifestyle Factors
1861. Education and Prevention
1862. Practical Food Guides
1863. Food Planning and Purchasing
1864. Box 19-4 Sample 1-Day Menu on the Dash Diet, 2000 Calories
1865. Breakfast
1866. Lunch
1867. Dinner
1868. Snacks
1869. Food Preparation
1870. TABLE 19-6 THE DASH EATING PLAN
1871. Special Needs
1872. Education Principles
1873. Starting Early
1874. Focusing on High-Risk Groups
1875. Cultural Considerations: Influence of Ethnicity and Sociodemographics on A Person’s Risk For Heart Disease
1876. Using a Variety of Resources
1877. Summary
1878. Critical Thinking Questions
1879. Chapter Challenge Questions
1880. True-False
1881. Multiple Choice
1882. Pageburst Integrated Resource
1883. Answer Key
1884. References
1885. Further Reading and Resources
1886. Chapter 20 Diabetes Mellitus
1887. Key Concepts
1888. The Nature of Diabetes
1889. Defining Factor
1890. For Further Focus: The History and Discovery of Insulin
1891. Early History and Name
1892. Diabetic Dark Ages
1893. Discovery of Insulin
1894. Successful Use of Diet and Insulin
1895. Classification of Diabetes Mellitus and Glucose Intolerance
1896. Type 1 Diabetes Mellitus
1897. Type 2 Diabetes Mellitus
1898. Box 20-1 Risk Factors for Type 2 Diabetes Mellitus
1899. Cultural Considerations: Prevalence of Type 2 Diabetes
1900. Children
1901. Adults
1902. Gestational Diabetes
1903. TABLE 20-1 DIFFERENTIATING TYPE 1 AND TYPE 2 DIABETES MELLITUS
1904. Box 20-2 Screening for and Diagnosis of Gestational Diabetes Mellitus
1905. Other Types of Diabetes
1906. Impaired Glucose Tolerance
1907. Symptoms of Diabetes
1908. Initial Signs
1909. Laboratory Test Results
1910. Progressive Results
1911. The Metabolic Pattern of Diabetes
1912. Energy Supply and Control of Blood Glucose
1913. Energy Supply
1914. Blood Glucose Control
1915. Sources of Blood Glucose.
1916. Uses of Blood Glucose.
1917. Pancreatic Hormonal Control
1918. Insulin.
1919. Figure 20-1 Sources of blood glucose (e.g., food, stored glycogen) and normal routes of control.
1920. Figure 20-2 Glucose metabolism.
1921. Figure 20-3 The islets of Langerhans, which are located in the pancreas.
1922. Glucagon.
1923. Somatostatin.
1924. Abnormal Metabolism in Uncontrolled Diabetes
1925. Glucose
1926. Fat
1927. Figure 20-4 Insulin allows glucose to enter the cell through the glucose channel.
1928. Protein
1929. Long-Term Complications
1930. Retinopathy
1931. Nephropathy
1932. Neuropathy
1933. Heart Disease
1934. Dyslipidemia.
1935. Hypertension.
1936. General Management of Diabetes
1937. Early Detection and Monitoring
1938. Box 20-3 Criteria for the Diagnosis of Diabetes Mellitus
1939. TABLE 20-2 CORRELATION BETWEEN GLYCOSYLATED HEMOGLOBIN A1C AND PLASMA GLUCOSE LEVELS
1940. Basic Goals of Care
1941. General Objectives
1942. TABLE 20-3 SUMMARY OF RECOMMENDATIONS FOR ADULTS WITH DIABETES
1943. Maintaining Optimal Nutrition.
1944. Avoiding Symptoms.
1945. Preventing Complications.
1946. Importance of Good Self-Care Skills
1947. Basic Elements of Diabetes Management
1948. Special Objectives During Pregnancy
1949. Medical Nutrition Therapy for Individuals with Diabetes
1950. Medical Nutrition Therapy
1951. Prediabetes
1952. Diabetes
1953. Additional Considerations
1954. Total Energy Balance
1955. Normal Growth and Weight Management
1956. Energy Intake
1957. Nutrient Balance
1958. Carbohydrate
1959. Starch and Sugar.
1960. Glycemic Index.
1961. Fiber.
1962. Sugar Substitutes and Sweeteners.
1963. Box 20-4 Nutrition Recommendations for the Management of Diabetes
1964. Carbohydrate
1965. Fat
1966. Protein
1967. Alcohol
1968. Micronutrients
1969. Protein
1970. Fat
1971. Food Distribution
1972. Daily Activity Schedule
1973. Exercise
1974. TABLE 20-4 MEAL PLANNING GUIDE FOR ACTIVE PEOPLE WITH TYPE 1 DIABETES
1975. Drug Therapy
1976. Diet Management
1977. General Planning
1978. Individual Needs
1979. Carbohydrate Counting
1980. TABLE 20-5 DIETARY STRATEGIES FOR TYPE 1 AND TYPE 2 DIABETES MELLITUS
1981. Food Exchange System
1982. Figure 20-5 A man with diabetes injecting himself with insulin.
1983. Figure 20-6 Insulin pump and monitor.
1984. Special Concerns
1985. Special Diet Food Items.
1986. Alcohol.
1987. Hypoglycemia.
1988. TABLE 20-6 AMOUNT OF NUTRIENTS IN ONE SERVING FROM EACH EXCHANGE LIST
1989. TABLE 20-7 CALCULATION OF A DIABETIC DIET USING THE EXCHANGE SYSTEM (2200 KCAL)
1990. Box 20-5 Sample Menu Prescription: 2200 Kcal
1991. Breakfast
1992. Lunch
1993. Dinner
1994. Afternoon Snack
1995. Evening Snack
1996. Illness.
1997. TABLE 20-8 SYMPTOMS OF HYPERGLYCEMIA AND HYPOGLYCEMIA
1998. Travel.
1999. Eating Out.
2000. Stress.
2001. Diabetes Education Program
2002. Goal: Person-Centered Self-Care
2003. Clinical Applications: Case Study: Richard Manages His Diabetes
2004. Questions for Analysis
2005. Diabetes Self-Management Education
2006. Necessary Skills
2007. Healthy Eating.
2008. Being Active.
2009. Monitoring.
2010. Medications.
2011. For Further Focus: Comparative Types of Insulin
2012. Drug-Nutrient Interaction: Exenatide and Glucose Control
2013. Problem Solving.
2014. Figure 20-7 Insulin pump with optional continuous glucose monitoring functionality.
2015. TABLE 20-9 TYPES OF INSULIN
2016. Health Coping.
2017. Reducing Risk.
2018. TABLE 20-10 ORAL HYPOGLYCEMIC MEDICATIONS
2019. Resources
2020. Staff Education
2021. Summary
2022. Critical Thinking Questions
2023. Chapter Challenge Questions
2024. True-False
2025. Multiple Choice
2026. Pageburst Integrated Resource
2027. Answer Key
2028. References
2029. Further Reading and Resources
2030. Chapter 21 Kidney Disease
2031. Key Concepts
2032. Basic Structure and Function of the Kidney
2033. Structures
2034. Glomerulus
2035. Figure 21-1 Anatomy of the kidney.
2036. Tubules
2037. Proximal Tubule.
2038. TABLE 21-1 REABSORPTION AND SECRETION IN PARTS OF THE NEPHRON
2039. Loop of Henle.
2040. Distal Tubule.
2041. Collecting Tubule.
2042. Function
2043. Excretory and Regulatory Functions
2044. Endocrine Functions
2045. Disease Process and Dietary Considerations
2046. General Causes of Kidney Disease
2047. Infection and Obstruction
2048. Damage From Other Diseases
2049. Figure 21-2 Prevalence of chronic kidney disease by primary diagnosis.
2050. Toxins
2051. Genetic or Congenital Defects
2052. Risk Factors
2053. Medical Nutrition Therapy in Kidney Disease
2054. Length of Disease
2055. Degree of Impaired Kidney Function and Clinical Symptoms
2056. Nephron Diseases
2057. Acute Glomerulonephritis or Nephritic Syndrome
2058. Disease Process
2059. Clinical Symptoms
2060. Box 21-1 Risk Factors and Common Causes of Kidney Disease
2061. Sociodemographic Factors
2062. Clinical Factors
2063. TABLE 21-2 GLOMERULAR SYNDROMES
2064. Medical Nutrition Therapy
2065. Nephrotic Syndrome
2066. Disease Process
2067. Clinical Symptoms
2068. Medical Nutrition Therapy
2069. Kidney Failure
2070. Acute Kidney Injury
2071. Disease Process
2072. Clinical Symptoms
2073. Medical Nutrition Therapy
2074. Basic Objectives.
2075. Principles.
2076. Chronic Kidney Disease
2077. Disease Process
2078. TABLE 21-3 STAGES OF CHRONIC KIDNEY DISEASE
2079. Clinical Symptoms
2080. Water Balance.
2081. Electrolyte Balance.
2082. Nitrogen Retention.
2083. Anemia.
2084. Hypertension.
2085. Azotemia.
2086. General Signs and Symptoms
2087. Medical Nutrition Therapy
2088. Basic Objectives.
2089. Principles.
2090. Clinical Applications: Case Study: A Patient with Chronic Kidney Disease
2091. Questions for Analysis
2092. End-Stage Renal Disease
2093. Disease Process
2094. Treatment Options and Respective Medical Nutrition Therapy
2095. Hemodialysis.
2096. Medical Nutrition Therapy for Hemodialysis.
2097. Figure 21-3 Hemodialysis cleans and filters blood with a special filter called a dialyzer that functions as an artificial kidney. Blood travels through tubes into the dialyzer, which filters out wastes and extra water, and then the cleaned blood flows through another set of tubes and back into the body.
2098. Figure 21-4 Types of access for hemodialysis. A, Forearm arteriovenous fistula. B, Venous catheter for temporary hemodialysis access. C, Artificial loop graft.
2099. Peritoneal Dialysis.
2100. Figure 21-5 Continuous ambulatory peritoneal dialysis. A, A soft tube catheter is used to fill the abdomen with a cleansing dialysis solution. B, The walls of the abdominal cavity are lined with a peritoneal membrane that allows waste products and extra fluid to pass from the blood into the dialysis solution. C, Wastes and fluid then leave the body when the dialysis solution is drained. The time during which the dialysis solution remains in the abdominal cavity (i.e., dwell time) ranges from 4 to 6 hours, and the patient can be mobile during this time. An exchange takes approximately 30 to 40 minutes, and a typical schedule calls for four to five exchanges every day.
2101. Medical Nutrition Therapy for Peritoneal Dialysis.
2102. Transplantation.
2103. Drug-Nutrient Interaction: Immunosuppressive Therapies after Kidney Transplant ATION
2104. TABLE 21-4 NUTRITION LABORATORY PARAMETER OUTCOME GOALS FOR STAGE 5 CHRONIC KIDNEY DISEASE (HEMODIALYSIS AND PERITONEAL DIALYSIS)
2105. Cultural Considerations: Cultural Disparities in Kidney Transplant Availability and Success in Certain Ethnic and Racial Groups
2106. Complications
2107. Nutrition Support.
2108. Osteodystrophy.
2109. TABLE 21-5 SELECTED NUTRITION PARAMETERS FOR VARIOUS LEVELS OF KIDNEY FAILURE*
2110. Neuropathy.
2111. Kidney Stone Disease
2112. Disease Process
2113. Calcium Stones
2114. Figure 21-6 Renal calculi: stones in the kidney, renal pelvis, and ureter.
2115. Struvite Stones
2116. Box 21-2 Risk Factors for the Development of Kidney Stones
2117. Box 21-3 High-Oxalate Foods and Drinks
2118. Uric Acid Stones
2119. Other Stones
2120. Clinical Symptoms
2121. Medical Nutrition Therapy
2122. General Objectives
2123. TABLE 21-6 SUMMARY OF DIETARY PRINCIPLES IN KIDNEY STONE DISEASE
2124. Objectives Specific to Type of Stone
2125. Calcium Stones.
2126. Uric Acid Stones.
2127. Cystine Stones.
2128. Summary
2129. Critical Thinking Questions
2130. Chapter Challenge Questions
2131. True-False
2132. Multiple Choice
2133. Pageburst Integrated Resource
2134. Answer Key
2135. References
2136. Further Reading and Resources
2137. Chapter 22 Surgery and Nutrition Support
2138. Key Concepts
2139. Nutrition Needs of General Surgery Patients
2140. Preoperative Nutrition Care: Nutrient Reserves
2141. Protein
2142. For Further Focus: Protein Energy Malnutrition after Surgery
2143. Energy
2144. Vitamins and Minerals
2145. TABLE 22-1 NONRESIDUE DIET*
2146. Immediate Preoperative Period
2147. Emergency Surgery
2148. Postoperative Nutrition Care: Nutrient Needs for Healing
2149. Protein
2150. Building Tissue.
2151. Controlling Edema.
2152. Controlling Shock.
2153. Healing Bone.
2154. Resisting Infection.
2155. Transporting Lipids.
2156. Water
2157. Energy
2158. Vitamins
2159. Minerals
2160. Drug-Nutrient Interaction: Aspirin and Iron Absorption
2161. General Dietary Management
2162. Initial Intravenous Fluid and Electrolytes
2163. Methods of Feeding
2164. Oral Feedings
2165. Routine House Diets.
2166. TABLE 22-2 CONDITIONS THAT OFTEN REQUIRE NUTRITION SUPPORT
2167. Assisted Oral Feeding.
2168. Box 22-1 Criteria for Selecting a Nutrition Support Method
2169. Peripheral Parenteral Nutrition
2170. Central Parenteral Nutrition
2171. Box 22-2 Assisted Oral Feeding Guidelines
2172. Enteral Feedings
2173. TABLE 22-3 ROUTINE HOSPITAL DIETS
2174. Alternative Routes.
2175. Figure 22-1 Types of enteral feeding. A, Nonsurgical routes accessed through the nasal cavity. B, Surgically placed feeding routes.
2176. Formula.
2177. TABLE 22-4 EXAMPLES OF ENTERAL FORMULAS AND MACRONUTRIENT COMPONENTS*
2178. Rate.
2179. Clinical Applications: Calculating a Tube Feeding
2180. Sample Calculation†
2181. Monitoring for Complications.
2182. Parenteral Feedings
2183. Box 22-3 Monitoring the Patient Who Is Receiving Enteral Nutrition
2184. Anthropometrics
2185. Physical Assessment
2186. Biochemical Measures
2187. Figure 22-2 Peripheral parenteral nutrition feeding into the small veins of the arm.
2188. Figure 22-3 Catheter placement for total parenteral nutrition. A, A direct line via the subclavian vein to the superior vena cava. B, A peripherally inserted central catheter line. C, A tunneled catheter.
2189. TABLE 22-5 PROBLEM-SOLVING TIPS FOR PATIENTS WHO ARE RECEIVING ENTERAL NUTRITION
2190. Box 22-4 The Administration of Total Parenteral Nutrition Formulas
2191. Special Nutrition Needs after Gastrointestinal Surgery
2192. Drug-Nutrient Interaction: Propofol and Lipids in Nutrition Support
2193. Cultural Considerations: Cultural Differences in Advanced Care Planning
2194. Mouth, Throat, and Neck Surgery
2195. Oral Liquid Feedings
2196. Mechanical Soft Diets
2197. Enteral Feedings
2198. Gastric Surgery
2199. Nutrition Problems
2200. Gastrectomy
2201. Dumping Syndrome
2202. Clinical Applications: Case Study: John Has a Gastrectomy
2203. Questions for Analysis
2204. Bariatric Surgery
2205. For Further Focus: Nutrient Deficiencies after Bariatric Surgery
2206. Gallbladder Surgery
2207. TABLE 22-6 DIET STAGES AFTER BARIATRIC SURGERY*
2208. Intestinal Surgery
2209. Figure 22-4 Gallbladder with stones (i.e., cholelithiasis).
2210. Figure 22-5 A, Ileostomy. B, Colostomy.
2211. Rectal Surgery
2212. Special Nutrition Needs for Patients with Burns
2213. Figure 22-6 Depth of skin area involved in burns.
2214. Type and Extent of Burns
2215. Stages of Nutrition Care
2216. Burn Shock or Ebb Phase
2217. Acute or Flow Phase
2218. Medical Nutrition Therapy
2219. Dietary Management.
2220. Follow-Up Reconstruction.
2221. Summary
2222. Critical Thinking Questions
2223. Chapter Challenge Questions
2224. True-False
2225. Multiple Choice
2226. Pageburst Integrated Resource
2227. Answer Key
2228. References
2229. Further Reading and Resources
2230. Chapter 23 Nutrition Support in Cancer and AIDS
2231. Key Concepts
2232. Section I Cancer
2233. Process of Cancer Development
2234. The Nature of Cancer
2235. Multiple Forms
2236. Cultural Considerations: Types and Incidence of Cancer in American Populations
2237. The Cancer Cell
2238. Causes of Cancer Cell Development
2239. Dietary Factors
2240. The Body’s Defense System
2241. Defensive Cells of the Immune System
2242. Figure 23-1 The development of the T and B cells, which are the lymphocyte components of the body’s immune system.
2243. Relation of Nutrition to Immunity and Healing
2244. Immunity.
2245. Healing.
2246. Nutrition Complications of Cancer Treatment
2247. Surgery
2248. Radiation
2249. Figure 23-2 A radiation treatment machine.
2250. Chemotherapy
2251. Drug-Nutrient Interactions
2252. Drug-Nutrient Interaction: Drug-Nutrient Interactions with Commonly Used Drugs and Herbs In Patients With Cancer
2253. Medical Nutrition Therapy in the Patient with Cancer
2254. Nutrition Problems Related to the Disease Process
2255. TABLE 23-1 TYRAMINE-RESTRICTED DIET
2256. General Systemic Effects
2257. Specific Effects Related to the Type of Cancer
2258. Basic Objectives of the Nutrition Plan
2259. Nutrition Screening and Assessment
2260. Nutrition Intervention
2261. Prevention of Catabolism.
2262. Drug-Nutrient Interaction: Cannabis (Medical Marijuana) as a Treatment for Anorexia
2263. Relief of Symptoms.
2264. Nutrition Monitoring and Evaluation
2265. Medical Nutrition Therapy
2266. Energy
2267. Protein
2268. Vitamins and Minerals
2269. Drug-Nutrient Interaction: Antiestrogens and Breast Cancer
2270. Fluid
2271. Nutrition Management
2272. Enteral: Oral Diet With Nutrient Supplementation
2273. Loss of Appetite.
2274. Drug-Nutrient Interaction: Antioxidants and Chemotherapy
2275. Clinical Applications: Strategies for Improving Food Intake in Patients with Cancer or Acquired Immunodeficiency Syndrome
2276. Tips for Increasing Energy and Protein Intake
2277. TABLE 23-2 DIETARY MODIFICATIONS FOR NUTRITION-RELATED SIDE EFFECTS OF CANCER, HUMAN IMMUNODEFICIENCY VIRUS, AND ACQUIRED IMMUNOEFICIENCY SYNDROME
2278. Oral Complications.
2279. Gastrointestinal Problems.
2280. Pain and Discomfort.
2281. Enteral: Tube Feeding
2282. Parenteral Feeding
2283. Peripheral Vein Feeding.
2284. Central Vein Feeding.
2285. Cancer Prevention
2286. American Cancer Society, World Cancer Research Fund, and American Institute for Cancer Research: Guidelines for Cancer Prevention
2287. Box 23-1 Overweight and Obesity Increase the Risk for Certain Types of Cancer
2288. U.S. Food and Drug Administration Health Claims
2289. Ongoing Cancer Research
2290. Section 2 Acquired Immunodeficiency Syndrome
2291. Process of Acquired Immunodeficiency Syndrome Development
2292. Cultural Considerations: Types and Incidence of Human Immunodeficiency Virus and Acquired Immunodeficiency Syndrome in American Populations
2293. Transmission categories of adults and adolescents with HIV/AIDS who received the diagnosis during 2009 on the basis of data from 40 states with long-term, confidential, name-based reporting.1
2294. Race or ethnicity of people with HIV/AIDS who received the diagnosis during 2009 on the basis of data from 40 states with long-term, confidential, name-based reporting.1
2295. Evolution of Human Immunodeficiency Virus
2296. Parasitic Nature of the Virus
2297. Transmission and Stages of Disease Progression
2298. CD4 T-Lymphocyte Categories
2299. Clinical Categories
2300. Category A: Asymptomatic or Acute HIV.
2301. Figure 23-3 Global prevalence of human immunodeficiency virus infection.
2302. Category B: Symptomatic Conditions.
2303. Box 23-2 Common Types of Opportunistic Infections In Patients Infected With Human Immunodeficiency Virus: Clinical Category B
2304. Category C: AIDS-Indicator Conditions.
2305. Medical Management of the Patient with Human Immunodeficiency Virus/Acquired Immunodeficiency Syndrome
2306. Initial Evaluation and Goals
2307. Drug Therapy
2308. Box 23-3 Common Types of Opportunistic Infections In Patients Infected With Human Immunodeficiency Virus: Clinical Category C
2309. Box 23-4 Initial Evaluation of Patients Who Have Been Newly Diagnosed With Human Immunodeficiency Virus
2310. TABLE 23-3 INITIAL ANTIRETROVIRAL THERAPY AND MAJOR TOXIC EFFECTS AND CAUTIONS
2311. Vaccine Development
2312. Medical Nutrition Therapy
2313. Assessment
2314. Clinical Applications: The ABCDEFs of Nutrition Assessment for Patients with HIV/AIDS
2315. Intervention
2316. Wasting Effects of Human Immunodeficiency Virus Infection on Nutritional Status
2317. Severe Malnutrition and Weight Loss
2318. Causes of Body Wasting
2319. Lipodystrophy
2320. For Further Focus: Highly Active Antiretroviral Therapy and Lipodystrophy
2321. Nutrition Counseling, Education, and Supportive Care
2322. Counseling Principles
2323. Personal Food Management Skills
2324. Community Programs
2325. Psychosocial Support
2326. Summary
2327. Critical Thinking Questions
2328. Chapter Challenge Questions
2329. True-False
2330. Multiple Choice
2331. Pageburst Integrated Resource
2332. Answer Key
2333. References
2334. Further Reading and Resources
2335. Appendixes
2336. Appendix A Cholesterol Content of Select Foods
2337. Appendix B Dietary Fiber in Selected Plant Foods
2338. Appendix C Suggestions for Salt-Free Seasoning
2339. Fish
2340. Beef
2341. Poultry and Veal
2342. Gravies and Sauces
2343. Soups
2344. Salads
2345. Pasta, Beans, and Rice
2346. Vegetables
2347. Appendix D
2348. Appendix E Calculation Aids and Conversion Tables
2349. Metric System of Measurement
2350. Weight Units:
2351. Length Units:
2352. Volume Units:
2353. Temperature Units:
2354. Energy Units:
2355. American System of Measurement
2356. Weight Units:
2357. Length Units:
2358. Volume Units:
2359. Temperature Units:
2360. Conversions Between Measurement Systems
2361. Weight:
2362. Length:
2363. Volume:
2364. Temperature:
2365. Interconversion Formulas:
2366. Retinol Equivalents
2367. Definitions:
2368. Conversion Formulas:
2369. Approximate Metric Conversions
2370. Appendix F Cultural Dietary Patterns and Religious Dietary Practices
2371. Cultural Dietary Patterns
2372. Religious Dietary Practices
2373. Appendix 1 Sodium and Potassium Content of Foods, 100 g, Edible Portionmedia
2374. Appendix 2 Prohibited Ergogenic Aids in Athletesmedia
2375. Glossary
2376. Glossary
2377. Index
2378. Index
2379. A
2380. B
2381. C
2382. D
2383. E
2384. F
2385. G
2386. H
2387. I
2388. J
2389. K
2390. L
2391. M
2392. N
2393. O
2394. P
2395. Q
2396. R
2397. S
2398. T
2399. U
2400. V
2401. W
2402. X
2403. Y
2404. Z
2405. ADA Nutrition Care Process
2406. ADA Nutrition Care Process
2407. Growth Charts and Food Composition Table
2408. Growth Charts
2409. Food Composition Table
2410. Nutritrac 5.0
2411. Nutritrac 5.0
2412. IFC
2413. IFC
2414. Dietary Reference Intakes (DRIs): RECOMMENDED DIETARY ALLOWANCES AND ADEQUATE INTAKES, VITAMINS: Food and Nutrition Board, Institute of Medicine, National Academies
2415. Dietary Reference Intakes (DRIs): RECOMMENDED DIETARY ALLOWANCES AND ADEQUATE INTAKES, ELEMENTS: Food and Nutrition Board, Institute of Medicine, National Academies
2416. Dietary Reference Intakes (DRIs): RECOMMENDED DIETARY ALLOWANCES AND ADEQUATE INTAKES, TOTAL WATER AND MACRONUTRIENTS: Food and Nutrition Board, Institute of Medicine, National Academies
2417. Dietary Reference Intakes (DRIs): ACCEPTABLE MACRONUTRIENT DISTRIBUTION RANGES: Food and Nutrition Board, Institute of Medicine, National Academies
2418. Dietary Reference Intakes (DRIs): ACCEPTABLE MACRONUTRIENT DISTRIBUTION RANGES: Food and Nutrition Board, Institute of Medicine, National Academies
2419. Dietary Reference Intakes (DRIs): TOLERABLE UPPER INTAKE LEVELS, VITAMINS: Food and Nutrition Board, Institute of Medicine, National Academies
2420. Dietary Reference Intakes (DRIs): TOLERABLE UPPER INTAKE LEVELS, ELEMENTS: Food and Nutrition Board, Institute of Medicine, National Academie