Test Bank for Nutrition Essentials and Diet Therapy, 11th Edition: Nancy J. Peckenpaugh

This is completed downloadable of Test Bank for Nutrition Essentials and Diet Therapy, 11th Edition: Nancy J. Peckenpaugh

 

Product Details:

• ISBN-10 ‏ : ‎ 1437703186
• ISBN-13 ‏ : ‎ 978-1437703184
• Author: Nancy J. Peckenpaugh

Nutrition Essentials and Diet Therapy provides complete coverage of all of the content needed in an LPN/LVN curriculum. This versatile text concentrates on what is most important for the health care provider to know about the nutrition basics and the application on nutrition knowledge. Coverage includes the latest developments in nutrition fundamentals, nutrition across the life span, nutritional management of chronic and acute illnesses, the latest DRI’s, and expanded coverage of vitamins, minerals, phytochemicals and herbal remedies. An LPN Threads Series title.

 

Table of Content:

1. Section 1 The Art and Science of Nutrition in Health and Disease
2. chapter 1 The Art of Nutrition in a Social Context
3. Objectives
4. Terms to Identify
5. INTRODUCTION
6. WHAT ARE THE BASIC TERMS TO UNDERSTAND IN THE STUDY OF NUTRITION?
7. HOW DO FOOD AND DIETARY PATTERNS DEVELOP?
8. WHAT ARE BIOPSYCHOSOCIAL CONCERNS IN HEALTH CARE?
9. Table 1-1 Ethnic and Regional Food Patterns According to the Basic Food Groups of the MyPyramid Food Guidance System
10. Cultural Considerations
11. HOW DO CULTURAL AND SOCIETAL FACTORS INFLUENCE NUTRITIONAL INTAKE?
12. Cultural Considerations
13. CHANGING FOOD HABITS
14. FIGURE 1-1 Fruit juice and soft drink serving size changes. A, The equivalent number of oranges per portion of juice (8/qt, 2/cup, 1/4 oz). B, The equivalent number of teaspoons of sugar per portion of soda (20 oz bottle original 6 oz bottle, 26 tsp/liter, original large “poppa” mug (now considered small), original medium “mamma” mug (no longer available), baby mug.
15. FIGURE 1-2 Men are becoming more involved in food shopping and meal preparation, which has increased their concern with the nutritional value of foods.
16. VEGETARIAN DIETS
17. Box 1-1 Sample Menu ▪ Nutritious Menu for a Vegan Diet
18. Breakfast
19. Lunch
20. Supper/Dinner
21. Snack
22. Table 1-2 Food Sources for Important Nutrients in the Vegetarian Diet
23. Cultural Considerations
24. COMMON ETHNIC EATING HABITS
25. Chinese
26. French
27. Japanese
28. Mediterranean Region
29. WHAT IS THE MEANING OF MODERATION, VARIETY, AND BALANCE?
30. FIGURE 1-3 Restaurant eating is often a family socialization experience in the United States.
31. WHAT IS THE ROLE OF FOOD GUIDES IN GOOD NUTRITION?
32. NUTRITION LABELING
33. Box 1-2 Sample Menu ▪ Nutritious Menu Including Fast Food
34. Breakfast (at Home)
35. Lunch (Cafeteria)
36. Afternoon Snack
37. Supper/Dinner (Fast-Food Restaurant)
38. Snack (at Home)
39. FIGURE 1-4 Reading the food label. CHO, Carbohydrates; PRO, protein.
40. DAILY REFERENCE VALUES
41. DIETARY GUIDELINES FOR AMERICANS
42. MYPYRAMID FOOD GUIDANCE SYSTEM
43. FIGURE 1-5 Dietary Guidelines for Americans for good health.
44. Table 1-3 Frequency of Use of Foods for Implementing Dietary Guidelines
45. Teaching Pearl
46. FOOD EXCHANGE SYSTEM
47. Table 1-4 Evaluation of the Foundation of an Adequate Diet for an Adult
48. HOW IS NUTRITION PART OF TOTAL HEALTH CARE?
49. THE HEALTH CARE TEAM
50. The Health Care Provider
51. The Nurse
52. The Social Worker
53. The Physical Therapist
54. The Occupational Therapist
55. The Speech Language Pathologist
56. The Pharmacist
57. The Registered Dietitian
58. The Nutritionist
59. Fact & Fallacy
60. FALLACY
61. FACT
62. WHAT ARE INTERVIEWING AND COMMUNICATION SKILLS?
63. THE IMPORTANCE OF CHOICE IN NUTRITIONAL COMPLIANCE
64. Teaching Pearl
65. THE IMPORTANCE OF HONESTY AND RESPECT IN PATIENT CARE AND EDUCATION
66. INTERVIEWING STRATEGIES
67. ACTIVE LISTENING
68. “I” VERSUS “YOU” STATEMENTS
69. LEARNING READINESS ASSESSMENT
70. WHAT IS THE NUTRITION CARE PROCESS?
71. Table 1-5 Transtheoretical Model of Health Behavior Change
72. FIGURE 1-6 Effective nutrition care starts with good communication and rapport development.
73. Teaching Pearl
74. PHYSIOLOGIC ASSESSMENTS
75. Anthropometry
76. Table 1-6 Physical Signs Indicative or Suggestive of Malnutrition
77. FIGURE 1-7 Monitoring patient weight.
78. Triceps Skinfold
79. FIGURE 1-8 A, Weighing a nonambulatory person in a Hoyer lift. B, Assessing weight using a bedscale. C, Estimating height using arm span measurement.
80. FIGURE 1-9 A and B, Measuring midarm circumference. C, Triceps skinfold thickness.
81. Midarm Circumference
82. Elbow Breadth
83. Biochemical and Clinical Data
84. Taking a Diet History
85. PLANNING STRATEGIES
86. Table 1-7 Summary of the Nutritional Assessment Process
87. INTERVENTION STRATEGIES
88. Teaching Pearl
89. EVALUATION STRATEGIES
90. Table 1-8 Common Family Nutrition Problems and Possible Solutions
91. FIGURE 1-10 Sample nutrition assessment and care plan.
92. What Is Your Nutrition IQ as You Begin the Study of Nutrition?
93. ANSWERS
94. Chapter Challenge Questions & Classroom Activities
95. Case Study
96. Critical Thinking Applications
97. My Food and Nutrition Experience Diary
98. REFERENCES
99. chapter 2 Carbohydrates, Proteins, and Fats: The Energy Macronutrients of Balanced Meals
100. Objectives
101. Terms to Identify
102. INTRODUCTION
103. WHAT ARE MACRONUTRIENTS, AND WHERE ARE THEY FOUND?
104. FIGURE 2-1 Carbohydrate, protein, and fat content of the MyPyramid Food Guidance System.
105. EMPTY CALORIES
106. WHAT ARE CARBOHYDRATES AND THEIR FUNCTIONS AND RECOMMENDATIONS?
107. BASIC FORMS OF CARBOHYDRATES
108. Table 2-1 Types and Sources of Carbohydrates
109. Box 2-1 Food Sources of Various Fiber Components
110. CELLULOSE
111. HEMICELLULOSE
112. GUMS
113. LIGNIN
114. Teaching Pearl
115. GLYCEMIC INDEX
116. FUNCTIONS OF CARBOHYDRATES
117. Teaching Pearl
118. RECOMMENDATIONS FOR INTAKE OF CARBOHYDRATES
119. FIGURE 2-2 Anatomy of a grain. Whole grains include all three portions of the grain.
120. DETERMINATION OF CARBOHYDRATE CONTENT OF FOODS WITHOUT FOOD LABELS
121. Box 2-2 Carbohydrate Counting
122. GRAINS AND STARCHY VEGETABLES (15 g OF CARBOHYDRATES)
123. FRUITS (15 g OF CARBOHYDRATES)
124. MILK (∼15 g OF CARBOHYDRATES)
125. LOW-CARBOHYDRATE VEGETABLES (5 g OF CARBOHYDRATES)
126. CONCENTRATED CARBOHYDRATE SOURCES
127. Teaching Pearl
128. SUGAR SUBSTITUTES
129. Fact & Fallacy
130. FALLACY
131. FACT
132. ALCOHOL
133. WHAT ARE PROTEINS AND THEIR FUNCTIONS AND RECOMMENDATIONS?
134. FUNCTIONS OF PROTEINS
135. TYPES OF PROTEINS
136. FIGURE 2-3 High-protein foods.
137. Table 2-2 Food Pyramid Servings for Needs of the Vegan Diet of the Limiting Amino Acids: Lysine, Methionine, and Tryptophan, Based on 175-lb Adult; Approximate Minimum Content Available From Variety of Foods
138. AMINO ACIDS IN FOODS
139. Cultural Considerations
140. Fact & Fallacy
141. FALLACY
142. FACT
143. RECOMMENDATIONS FOR PROTEIN INTAKE
144. Table 2-3 Daily Protein Needs Based on Age and Weight for a Typical Mixed Diet
145. QUANTITIES OF FOOD NEEDED TO MEET THE PROTEIN RECOMMENDATIONS
146. Table 2-4 PDCAAS Scores of Common Foods (Maximum Score 1.0 Means Optimal Complete Protein Availability)
147. PROBLEMS ASSOCIATED WITH INADEQUATE PROTEIN INTAKE
148. WHAT ARE FATS AND CHOLESTEROL AND THEIR FUNCTION AND RECOMMENDATIONS?
149. Table 2-5 Fatty Acids and Their Common Food Sources
150. Teaching Pearl
151. FIGURE 2-4 Degree of saturation in common foods (in percentages). Percentages are based on the total amount of saturated, monounsaturated, and polyunsaturated fats. Purple, saturated fat; green, monounsaturated fat; orange, polyunsaturated fat.
152. FUNCTIONS OF DIETARY FATS
153. FIGURE 2-5 General amounts of saturated fats, monounsaturated fats, and polyunsaturated fats can be determined by appearance when fats are chilled. Note that solids are on the bottom of avocado and olive oils.
154. FUNCTIONS AND SOURCES OF ESSENTIAL FATTY ACIDS
155. SOURCES OF FATS AND CHOLESTEROL
156. Fact & Fallacy
157. FALLACY
158. FACT
159. Teaching Pearl
160. TRANS FATS
161. Fact & Fallacy
162. FALLACY
163. FACT
164. Fact & Fallacy
165. FALLACY
166. FACT
167. THE ROLE OF UNSATURATED FATS IN DISEASE STATES
168. FUNCTIONS OF CHOLESTEROL
169. RECOMMENDATIONS FOR INTAKE OF FATS AND CHOLESTEROL
170. Teaching Pearl
171. QUANTITIES OF FOOD NEEDED TO MEET THE FAT RECOMMENDATIONS
172. Cultural Considerations
173. HOW ARE PERCENTAGES OF THE MACRONUTRIENTS IN THE DIET CALCULATED?
174. WHAT IS THE ROLE OF THE NURSE OR OTHER HEALTH CARE PROFESSIONAL IN EDUCATING THE PUBLIC ABOUT INTAKE OF CARBOHYDRATES, PROTEINS, AND FATS?
175. Chapter Challenge Questions & Classroom Activities
176. Case Study
177. Critical Thinking Applications
178. Box 2-3 Chart for Determining Meal Calculations of the Macronutrients (See Appendix 3 on the Evolve website)
179. REFERENCES
180. chapter 3 The Micronutrients of Balanced Meals: Vitamins, Minerals, and Phytochemicals
181. Objectives
182. Terms to Identify
183. INTRODUCTION
184. WHAT ARE THE DIETARY REFERENCE INTAKES?
185. FIGURE 3-1 Dietary Reference Intakes. This figure shows that the Estimated Average Requirement (EAR) is the intake at which the risk of inadequacy to an individual is 50%. The Recommended Dietary Allowance (RDA) is the intake at which the risk of inadequacy is very small (2% to 3%). The Adequate Intake (AI) does not bear a consistent relationship to the EAR or the RDA because it is set without being able to estimate the average requirement. It is assumed the AI is above the RDA if it could be calculated. At intakes between the RDA and Tolerable Upper Intake Level (UL), the risks of inadequacy and of excess are both close to 0. At intakes above the UL, the risk of adverse effects increases.
186. HOW ARE VITAMINS AND MINERALS BEST INCLUDED IN THE DIET?
187. FIGURE 3-2 The progression of the development of vitamin deficiencies.
188. WHAT IS THE ROLE OF VITAMINS IN NUTRITION?
189. WHAT IS THE DIFFERENCE BETWEEN FAT-SOLUBLE AND WATER-SOLUBLE VITAMINS?
190. FAT-SOLUBLE VITAMINS
191. Vitamin A
192. Table 3-1 Fat-Soluble Vitamins*
193. FIGURE 3-3 Vitamin and mineral content of the MyPyramid (listed in the following order: fat-soluble vitamins, water-soluble vitamins, major minerals, and trace minerals). Bio, biotin; Ca2+, calcium; Chol, choline; Cl−, chloride; Co, cobalt; Cr, chromium; Cu, copper; Fe+, iron; Fl, fluorine; Fol, folate; I, iodine; K+, potassium; Mg, magnesium; Mn, manganese; Mo, molybdenum; Na+, sodium; P, phosphorus; Panto, pantothenic acid; S, sulfur; Se, selenium; Zn, zinc.
194. FIGURE 3-4 Vitamin B deficiencies. A, Angular cheilosis caused by vitamin B–complex deficiency, as well as vitamin A toxicity. B, Depapillation of the tongue from B vitamin deficiency.
195. FIGURE 3-5 Rickets.
196. Vitamin D
197. Cultural Considerations
198. Vitamin E
199. Cultural Considerations
200. Vitamin K
201. WATER-SOLUBLE VITAMINS
202. Table 3-2 Water-Soluble Vitamins*
203. Thiamin (Vitamin B1)
204. Riboflavin (Vitamin B2)
205. Niacin (Nicotinic Acid or Vitamin B3)
206. Pantothenic Acid (Vitamin B5)
207. Pyridoxine, Pyridoxal, and Pyridoxamine and Related Substances (Vitamin B6)
208. Biotin (Vitamin B8)
209. Folate (Vitamin B9)
210. Cobalamin (Vitamin B12)
211. Choline
212. Vitamin C (Ascorbic Acid)
213. FIGURE 3-6 Scorbutic gingivitis.
214. Cultural Considerations
215. Fact & Fallacy
216. FALLACY
217. FACT
218. WHAT IS THE ROLE OF MINERALS IN NUTRTITION?
219. HOW ARE MINERALS CLASSIFIED?
220. MAJOR MINERALS
221. Calcium (Ca2+)
222. Cultural Considerations
223. Teaching Pearl
224. Fact & Fallacy
225. FALLACY
226. FACT
227. Magnesium (Mg2+)
228. Table 3-3 Major Minerals (Macronutrients)*
229. Phosphorus (P)
230. Potassium (K+)
231. Sodium (Na+)
232. TRACE MINERALS
233. Chloride (Cl−)
234. Chromium (Cr3+)
235. Copper (Cu2+)
236. Fluorine (Fl−)
237. Iodine (I−)
238. FIGURE 3-7 Goiter.
239. Iron (Fe3+)
240. Table 3-4 Some Nutrient Interactions With Vitamins and Minerals
241. Manganese (Mn2+)
242. Molybdenum (Mo)
243. Selenium (Se)
244. Zinc (Zn2+)
245. Table 3-5 Trace Minerals (Micronutrients)*
246. OTHER TRACE MINERALS
247. Cobalt (Co2+)
248. Sulfur (S)
249. Cadmium (Cd2+), Nickel (Ni2+), Tin (Sn4+), Vanadium (V5+), and Silicon (Si4+)
250. ARE THERE ANY HARMFUL MINERALS?
251. WHAT ARE PHYTOCHEMICALS AND WHAT IS THEIR ROLE IN NUTRITION?
252. HOW CAN VITAMINS AND MINERALS BE PRESERVED IN FOOD PREPARATION?
253. WHAT IS FOOD FORTIFICATION?
254. HOW ARE VITAMINS AND OTHER DIETARY SUPPLEMENTS REGULATED AND USED?
255. HOW CAN HERBAL PRODUCTS BE USED IN ACHIEVING HEALTH?
256. Cultural Considerations
257. Cultural Considerations
258. WHAT IS THE ROLE OF THE NURSE OR OTHER HEALTH CARE PROFESSIONAL IN EDUCATING THE PUBLIC ABOUT VITAMINS AND MINERALS?
259. Table 3-6 Selected Herbal Therapies: Benefits and Toxicities
260. Chapter Challenge Questions & Classroom Activities
261. Case Study
262. Critical Thinking Applications
263. How Have Your Food Habits and Nutritional Attitudes Changed as You Have Studied About Nutrients and Foods Necessary for Good Nutrition?
264. FOOD SELECTION SCORECARD
265. REFERENCES
266. chapter 4 Digestion, Absorption, and Metabolism in Health and Disease
267. Objectives
268. Terms to Identify
269. INTRODUCTION
270. WHAT IS MEANT BY THE DIGESTION, ABSORPTION, AND METABOLISM OF FOODS?
271. FIGURE 4-1 The digestive system.
272. FIGURE 4-2 Wall of the small intestine.
273. Teaching Pearl
274. WHAT IS BASAL METABOLISM?
275. HOW ARE THE MACRONUTRIENTS DIGESTED AND ABSORBED?
276. CARBOHYDRATES
277. FIGURE 4-3 A, Metabolic cart with a computer interface. B, A person undergoes procedure using the metabolic cart. C, A sample report with estimated kcalorie needs.
278. FIGURE 4-4 Metabolic pathways.
279. Teaching Pearl
280. PROTEIN
281. FIGURE 4-5 Digestive process of carbohydrate, protein, and fat. (Cl−, chloride; CO2, carbon dioxide; HCl, hydrochloric acid; H2O, water; K+, potassium; Na+, sodium; SO4=, sulfate.)
282. FAT
283. HOW ARE MACRONUTRIENTS CONVERTED TO ENERGY?
284. WHAT ROLE DOES EACH PART OF THE DIGESTIVE TRACT PLAY AND WHAT ARE COMMON ASSOCIATED PROBLEMS?
285. THE MOUTH
286. FIGURE 4-6 The stages of swallowing as they relate to appropriate food pathways.
287. Table 4-1 Food Consistency Considerations
288. Fact & Fallacy
289. FALLACY
290. FACT
291. THE ESOPHAGUS
292. THE STOMACH
293. FIGURE 4-7 Sketch of hiatal hernia.
294. Table 4-2 Possible Dietary Treatment of Peptic Ulcers*
295. THE SMALL INTESTINE
296. Box 4-1 Sample Menu ▪ For a Lactose-Free Diet
297. Breakfast
298. Lunch
299. Midafternoon Snack
300. Supper/Dinner
301. Evening Snack
302. Box 4-2 Sample Menu ▪ For a Gluten-Restricted Diet
303. Breakfast
304. Lunch
305. Supper/Dinner
306. THE LARGE INTESTINE
307. Box 4-3 Low-Residue Diet as Modified With Food Groups From the MyPyramid Food Guidance System
308. GRAINS
309. VEGETABLES AND FRUITS
310. MILK
311. MEAT
312. Box 4-4 Sample Menu ▪ For a High-Fiber Diet
313. Breakfast
314. Lunch
315. Midafternoon Snack
316. Supper/Dinner
317. Evening Snack
318. FIGURE 4-8 How a high-fiber diet helps correct and prevent constipation.
319. THE LIVER
320. FIGURE 4-9 Mechanism by which low-fiber, low-bulk diets might generate diverticula. Where colon contents are bulky (top), muscular contractions exert pressure longitudinally. If lumen is smaller (bottom), contractions can produce occlusion and exert pressure against colon wall, which may produce diverticular ballooning.
321. Table 4-3 Daily Food Allowances for 50-g Fat Diet
322. Box 4-5 Sample Menu ▪ For a 35-g Protein Meal Diet*
323. Breakfast
324. Lunch
325. Supper/Dinner
326. THE GALLBLADDER
327. THE PANCREAS
328. WHAT ARE OTHER COMMON DIGESTIVE ISSUES AND SUGGESTIONS?
329. Poor Appetite
330. Dry or Sore Mouth
331. Diarrhea
332. Excess Gas Production (Flatulence and/or Belching)
333. WHAT IS THE ROLE OF CELLULAR METABOLISM?
334. WHAT IS THE ROLE OF WATER AND ELECTROLYTES IN DIGESTION AND CELLULAR METABOLISM?
335. WHAT IS THE NUTRITIONAL FUNCTION OF WATER?
336. WHAT ARE ELECTROLYTES?
337. FIGURE 4-10 The pH of various body fluids.
338. WHAT IS THE ROLE OF THE ENDOCRINE SYSTEM IN METABOLISM?
339. Insulin
340. Glucagon
341. Epinephrine (also referred to as adrenalin)
342. Cortisol
343. Growth hormone
344. Estrogen
345. Thyroxine
346. Ghrelin
347. Teaching Pearl
348. WHAT IS THE DIFFERENCE BETWEEN FOOD ALLERGIES AND FOOD INTOLERANCE?
349. CARBOHYDRATE INTOLERANCE
350. PROTEIN INTOLERANCE
351. FAT INTOLERANCE
352. INTOLERANCE TO VEGETABLES AND FRUITS
353. INTOLERANCE TO HOT, SPICY FOODS
354. FOOD ALLERGIES
355. Table 4-4 Egg-Free Diet
356. Table 4-5 Milk-Free Diet
357. Cultural Considerations
358. HOW DOES ALCOHOL AFFECT DIGESTION, ABSORPTION, AND METABOLISM?
359. HOW IS ALCOHOL METABOLIZED?
360. WHAT ARE RISK FACTORS FOR DEVELOPMENT OF ALCOHOLISM?
361. Cultural Considerations
362. WHAT IS THE ROLE OF THE NURSE OR OTHER HEALTH PROFESSIONAL IN PROMOTING POSITIVE NUTRITIONAL INTAKE AND METABOLISM?
363. Chapter Challenge Questions & Classroom Activities
364. Practical Application
365. Case Study
366. Critical Thinking Applications
367. REFERENCES
368. Section 2 Chronic and Acute Illness
369. chapter 5 Insulin Resistance and the Metabolic Syndrome
370. Objectives
371. Terms to Identify
372. INTRODUCTION
373. WHAT IS THE METABOLIC SYNDROME?
374. FIGURE 5-1 A, Acanthosis nigricans causes dark patches to occur on the skin, often in the underarm area as shown, or on the neck. B, Cutaneous papillomas, or “skin tags,” are also commonly found with insulin resistance and diabetes.
375. WHAT IS THE ROLE OF HYPERINSULINEMIA IN THE METABOLIC SYNDROME?
376. REACTIVE HYPOGLYCEMIA
377. OBESITY
378. FIGURE 5-2 Recreated blood sample with triglyceride level greater than 8000 mg/dL showing separation of blood and fat.
379. HYPERTENSION
380. FIGURE 5-3 Hypertension is commonly found with excess abdominal weight.
381. WHAT ARE THE RISK FACTORS FOR INSULIN RESISTANCE AND HOW CAN IT BE PREVENTED AND MANAGED?
382. Teaching Pearl
383. HIGH-RISK POPULATIONS
384. Cultural Considerations
385. PREVENTION OF THE METABOLIC SYNDROME
386. MANAGEMENT STRATEGIES
387. Macronutrients
388. Cultural Considerations
389. Vitamins and Minerals
390. MEDICATION ISSUES
391. WHAT IS GOUT AND WHAT ARE ITS RISK FACTORS AND MANAGEMENT?
392. WHAT IS THE POLYCYSTIC OVARY SYNDROME AND WHAT IS ITS MANAGEMENT?
393. Fact & Fallacy
394. FALLACY
395. FACT
396. WHAT IS THE ROLE OF THE NURSE OR OTHER HEALTH PROFESSIONAL IN THE PREVENTION AND MANAGEMENT OF THE INSULIN RESISTANCE SYNDROME?
397. Chapter Challenge Questions & Classroom Activities
398. Case Study
399. Critical Thinking Applications
400. REFERENCES
401. chapter 6 Obesity and Healthy Weight Management
402. Objectives
403. Terms to Identify
404. INTRODUCTION
405. FIGURE 6-1 Increasing prevalence of obesity among U.S. adults, 1991-2007.
406. FIGURE 6-2 1 oz traditional snack-size potato chips as shown on saucer plate (carbohydrate of 1 slice bread, 2 teaspoons fat), 2 oz current small snack-size potato chips as shown on salad plate (2 slices bread and 4 teaspoons fat equivalent), 3.5 oz current larger snack-size potato chips as shown on dinner plate (3.5 slices bread and 7 teaspoon fat equivalent).
407. Fact & Fallacy
408. FALLACY
409. FACT
410. WHAT ARE SOME HEALTH PROBLEMS FOUND WITH OVERWEIGHT AND OBESITY?
411. WHAT STANDARDS ARE USED TO DETERMINE WEIGHT GOALS?
412. Teaching Pearl
413. FIGURE 6-3 Prevalence of overweight among children and adolescents ages 2-19 years, for selected years 1963-65 through 2003-2004, data from NHANES.
414. OTHER BODY FAT MEASUREMENTS
415. WHAT ARE THE RATES OF OVERWEIGHT AND OBESITY?
416. Cultural Considerations
417. WHAT ARE THE KNOWN CAUSES AND THEORIES OF OBESITY?
418. KCALORIE IMBALANCE
419. FIGURE 6-4 Causes and interactions of obesity and health conditions. CRP, C-reactive protein; HDL, high-density lipoprotein; IL-6, interleukin-6; LDL, low-density lipoprotein; MSG, monosodium glutamate; TG, triglyceride.
420. Table 6-1 Kilocalories Expended per Hour for Various Types of Activities
421. FIGURE 6-5 Carbohydrate versus fat calorie concentrations.
422. DIET QUALITY AND COMPOSITION
423. Cultural Considerations
424. EATING HABITS
425. Teaching Pearl
426. GENDER DIFFERENCES
427. GENETIC REASONS
428. ALTERED METABOLISM
429. Teaching Pearl
430. Fact & Fallacy
431. FALLACY
432. FACT
433. HORMONAL IMBALANCES
434. Fact & Fallacy
435. FALLACY
436. FACT
437. OTHER POTENTIAL CAUSES OF OBESITY
438. Monosodium Glutamate
439. Medications
440. Fact & Fallacy
441. FALLACY
442. FACT
443. WHAT ARE SOME PREVENTION STRATEGIES FOR OBESITY?
444. Cultural Considerations
445. WHAT ARE SOME TREATMENT STRATEGIES FOR OBESITY?
446. WEIGHT LOSS ISSUES
447. Box 6-1 Surgeon General’s Priorities for Action
448. COMMUNICATION
449. ACTION
450. Teaching Pearl
451. PREDICTING WEIGHT LOSS
452. Box 6-2 Nondieting Rules of Thumb
453. Fact & Fallacy
454. FALLACY
455. FACT
456. MEDICATIONS AND SUPPLEMENTS FOR WEIGHT LOSS
457. WHAT ARE SOME POPULAR WEIGHT LOSS APPROACHES?
458. THE EXCHANGE LISTS FOR WEIGHT MANAGEMENT
459. THE MYPYRAMID FOOD GUIDANCE SYSTEM
460. Table 6-2 The MyPyramid Food Guidance System as a Healthy Weight Loss Plan
461. FOOD LABELS
462. Fact & Fallacy
463. FALLACY
464. FACT
465. THE VERY LOW-FAT DIETS
466. Table 6-3 Modified 3000-kcal Diet
467. LOW IN FAT, HIGH IN FIBER
468. MODERATE IN FAT, HIGH IN FIBER
469. Cultural Considerations
470. THE LOW-GLYCEMIC DIETS
471. THE VERY LOW-CARBOHYDRATE DIETS
472. Teaching Pearl
473. Fact & Fallacy
474. FALLACY
475. FACT
476. HIGH PROTEIN, MODERATE CARBOHYDRATE, LOW SATURATED FAT
477. LIQUID DIETS
478. PREPACKAGED FOODS DIETS
479. FOOD-RESTRICTIVE DIETS
480. NONDIETING APPROACHES
481. BEHAVIOR MODIFICATION
482. Fact & Fallacy
483. FALLACY
484. FACT
485. WHAT IS BARIATRIC SURGERY AND WHAT IS ITS IMPACT?
486. FIGURE 6-6 Gastric bypass procedures. A, Roux-en-Y procedure. B, Distal gastric bypass biliopancreatic diversion (DBP).
487. HOW ARE DIETARY INTAKE AND NUTRITIONAL NEEDS AFFECTED BY BARIATRIC SURGERY?
488. NUTRITIONAL DEFICIENCY CONDITIONS ASSOCIATED WITH OBESITY AND BARIATRIC SURGERY
489. WHAT IS THE ROLE OF PHYSICAL FITNESS IN HEALTHY WEIGHT MANAGEMENT?
490. FIGURE 6-7 Individuals exercising in a simple dance routine to promote weight loss.
491. AEROBIC VERSUS ANAEROBIC EXERCISE FOR WEIGHT MANAGEMENT
492. FIGURE 6-8 Team spirit soars after winning a regional varsity soccer game.
493. Teaching Pearl
494. EXERCISE-ASSOCIATED PROBLEMS
495. WHAT IS THE ROLE OF THE NURSE OR OTHER HEALTH CARE PROFESSIONAL IN PROMOTING HEALTHY WEIGHT AND PHYSICAL ACTIVITY?
496. Chapter Challenge Questions and Classroom Activities
497. Case Study
498. Critical Thinking Applications
499. REFERENCES
500. chapter 7 Cardiovascular Disease
501. Objectives
502. Terms to Identify
503. INTRODUCTION
504. WHAT ARE THE TYPES AND RISK FACTORS OF CARDIOVASCULAR DISEASE?
505. ATHEROSCLEROSIS
506. LIPOPROTEINS
507. FIGURE 7-1 Natural progression of atherosclerosis.
508. Table 7-1 Medical Nutrition Therapy for Lipoprotein Management
509. Teaching Pearl
510. Teaching Pearl
511. GOALS FOR BLOOD CHOLESTEROL LEVELS
512. FIGURE 7-2 Framingham risk score.
513. RISK FACTORS FOR CORONARY HEART DISEASE
514. Oxidation of LDL-C
515. Metabolic or Insulin Resistance Syndrome and Its Relation to Cardiovascular Disease
516. Fact & Fallacy
517. FALLACY
518. FACT
519. Gender Differences in Risk Factors for Cardiovascular Disease
520. Cultural Considerations
521. Genetic Reasons
522. RISK FACTORS AND PREVENTION STRATEGIES FOR STROKES
523. WHAT IS THE IMPACT OF DIET ON THE PREVENTION AND TREATMENT OF LIPID DISORDERS?
524. WEIGHT MANAGEMENT
525. CHOLESTEROL INTAKE
526. DIETARY FATS
527. Table 7-2 ATP III Guidelines for Therapeutic Lifestyle Changes (TLC) Diet
528. SATURATED AND TRANS FATTY ACIDS
529. UNSATURATED FATS
530. Teaching Pearl
531. Cultural Considerations
532. Counseling Points to Control Dietary Intake of Saturated Fat and Cholesterol
533. Cultural Considerations
534. CARBOHYDRATES
535. FIGURE 7-3 Role of carbohydrate in triglyceride production in the metabolic syndrome. HDL-C, High-density–lipoprotein cholesterol.
536. Glycemic Index and Glycemic Load
537. Teaching Pearl
538. Soluble Fiber
539. PROTEINS
540. ROLE OF DIET IN REDUCING CARDIOVASCULAR DISEASE IN THE METABOLIC SYNDROME
541. Table 7-3 TLC Recommended Total Fat for Various kcal Levels
542. Box 7-1 Sample Menu ▪ For a TLC Diet (Approximately 2000 kcal)
543. Breakfast
544. Lunch
545. Afternoon Snack
546. Supper/Dinner
547. Evening Snack
548. MEDICAL NUTRITION THERAPY FOR C-REACTIVE PROTEIN
549. FIGURE 7-4 A model of steps in the Therapeutic Lifestyle Changes (TLC) diet. LDL, Low-density lipoprotein; Tx, treatment.
550. VITAMINS, MINERALS, AND PHYTOCHEMICALS
551. Teaching Pearl
552. ALCOHOL
553. CAFFEINE
554. WHAT IS HYPERTENSION, ITS PREVENTION, AND TREATMENT TO HELP PREVENT CARDIOVASULAR DISEASE?
555. CAUSES OF HYPERTENSION
556. DIETARY TREATMENT STRATEGIES TO CONTROL HYPERTENSION
557. Weight Management
558. Macronutrient Contributions
559. The DASH Diet
560. Cultural Considerations
561. Licorice
562. Teaching Pearl
563. PURPOSES OF AND INDICATIONS FOR SODIUM-CONTROLLED DIETS
564. WHAT IS A SODIUM-RESTRICTED DIET?
565. WHAT IS THE ROLE OF EXERCISE IN THE MANAGEMENT OF CARDIOVASCULAR DISEASE?
566. Table 7-4 Sodium-Restricted Diets
567. WHAT IS THE ROLE OF DRUG THERAPY IN THE MANAGEMENT OF CARDIOVASCULAR DISEASE?
568. Table 7-5 National Heart, Lung, and Blood Institute Adult Treatment Panel III (ATP III) Guidelines for LDL-Cholesterol Goal and Levels for Therapeutic Lifestyle Changes (TLC) and Drug Therapy in Different Risk Categories
569. Cultural Considerations
570. WHAT IS THE ROLE OF THE NURSE OR OTHER HEALTH CARE PROFESSIONAL IN THE PREVENTION AND CONTROL OF CARDIOVASCUAR DISEASE?
571. Chapter Challenge Questions & Classroom Activities
572. Case Study
573. Critical Thinking Applications
574. REFERENCES
575. chapter 8 Diabetes Mellitus
576. Objectives
577. Terms to Identify
578. INTRODUCTION
579. WHAT ARE THE BASIC FACTS ON PHYSIOLOGY AND TYPES OF DIABETES MELLITUS?
580. Table 8-1 Diagnostic Thresholds for Diabetes and Lesser Degrees of Impaired Glucose Regulation
581. TYPE 1 DIABETES
582. Cultural Considerations
583. TYPE 2 DIABETES
584. FIGURE 8-1 Differences between type 1 and type 2 diabetes mellitus.
585. GESTATIONAL DIABETES
586. WHAT ARE THE SYMPTOMS AND CLINICAL FINDINGS OF DIABETES?
587. Polyphagia
588. Reactive Hypoglycemia
589. FIGURE 8-2 Hyperglycemia and hypoglycemia.
590. Box 8-1 Common Symptoms That Signal Hypoglycemia
591. Acanthosis Nigricans
592. Hyperglycemia
593. Glucosuria
594. Ketonuria
595. Polydipsia and Polyuria
596. Teaching Pearl
597. Dehydration
598. Weight Loss
599. WHAT ARE THE HORMONES INVOLVED IN DIABETES?
600. INSULIN
601. OTHER HORMONES INVOLVED IN DIABETES
602. WHAT ARE MEASURES OF GOOD DIABETES MANAGEMENT?
603. LABORATORY VALUES
604. Screening Criteria
605. FIGURE 8-3 Hemoglobin A1c and average blood glucose goals.
606. Monitoring Criteria
607. Hemoglobin A1c (A1c)
608. Teaching Pearl
609. Self-Monitoring of Blood Glucose
610. Teaching Pearl
611. Fact & Fallacy
612. FALLACY
613. FACT
614. Cultural Considerations
615. WHAT IS THE MEDICAL NUTRITION THERAPY OF DIABETES?
616. PREVENTION OF DIABETES
617. Cultural Considerations
618. PREVENTION OF DIABETES COMPLICATIONS WITH MNT
619. Meal Planning for Management of Reactive Hypoglycemia
620. Box 8-2 High-Protein Snack Ideas for Reactive Hypoglycemia*
621. Meal Planning for Type 2 Diabetes
622. Teaching Pearl
623. Teaching Pearl
624. Cultural Considerations
625. Teaching Pearl
626. Cultural Considerations
627. Teaching Pearl
628. Medical Nutrition Therapy for Gestational Diabetes Mellitus
629. Meal Planning for Type 1 Diabetes
630. Cultural Considerations
631. Teaching Pearl
632. FIGURE 8-4 A coal stove analogy.
633. FIGURE 8-5 Insulin-to-carbohydrate ratio.
634. Teaching Pearl
635. Teaching Pearl
636. Fact & Fallacy
637. FALLACY
638. FALLACY
639. Sugar Substitutes
640. Table 8-2 Nutritive and Nonnutritive Sweeteners*
641. Fact & Fallacy
642. FALLACY
643. FACT
644. Teaching Pearl
645. Fact & Fallacy
646. FALLACY
647. FACT
648. VITAMINS AND MINERALS
649. GUIDELINES FOR ALCOHOL
650. HOW CAN A PERSON WITH DIABETES EAT AT RESTAURANTS?
651. Teaching Pearl
652. WHAT IS THE ROLE OF EXERCISE IN DIABETES MANAGEMENT?
653. Table 8-3 Grams of Carbohydrate Used per Hour Based on Weight and Exercise
654. HOW ARE DIABETES MEDICATIONS USED IN THE MANAGEMENT OF DIABETES?
655. ORAL HYPOGLYCEMIC AGENTS
656. TYPES OF INSULINS
657. FIGURE 8-6 Insulin actions. A, Lantus insulin or other peakless, long-acting insulin with short-acting insulin meal coverage. B, NPH long-acting insulin peaks about 4 to 6 hours after injection at breakfast and supper. NPH is advised to be given at bedtime (H/S) to prevent nighttime hypoglycemia but is being phased out of production; premixed insulin (NPH and short-acting insulin) given at supper increases risk of nighttime hypoglycemia. Short-acting insulin is given at breakfast and supper when NPH action is minimal.
658. Teaching Pearl
659. OTHER COMMON MEDICATIONS IN CONTROLLING COMPLICATIONS OF DIABETES
660. INTENSIVE INSULIN MANAGEMENT
661. HOW IS INSULIN PRESCRIBED?
662. Teaching Pearl
663. FIGURE 8-7 Mature adolescents can easily work with an insulin pump.
664. DETERMINING THE INSULIN-TO-CARBOHYDRATE RATIO
665. FIGURE 8-8 Testing for insulin-to-carbohydrate ratio
666. Teaching Pearl
667. THE 1800 RULE
668. WHAT ARE THE COMPLICATIONS OF DIABETES?
669. HYPOGLYCEMIA AND HYPOGLYCEMIC UNAWARENESS
670. Box 8-3 Portions for Dietary Treatment of Hypoglycemic Episodes in Conscious Persons
671. 15 g CARBOHYDRATE
672. 30 g CARBOHYDRATE
673. Teaching Pearl
674. INSULIN REACTION AND DIABETIC COMA
675. HEART DISEASE
676. ALBUMINURIA
677. KIDNEY DISEASE
678. EYE DISEASE
679. NERVE DISEASE
680. DENTAL HEALTH
681. TIMES OF ILLNESS
682. WHAT COUNSELING STRATEGIES CAN NURSES AND OTHER HEALTH CARE PROFESSIONALS USE IN DIABETES MANAGEMENT?
683. Chapter Challenge Questions and Classroom Activities
684. Case Study
685. Critical Thinking Applications
686. REFERENCES
687. chapter 9 Renal Disease
688. Objectives
689. Terms to Identify
690. INTRODUCTION
691. WHAT ARE THE FUNCTIONS OF THE KIDNEYS?
692. FIGURE 9-1 Anatomy of a kidney.
693. WHAT ARE DIAGNOSTIC PARAMETERS OF RENAL DISEASE?
694. Box 9-1 Stages of Chronic Renal Disease and Medical Nutrition Therapy
695. STAGE 1 (GFR >90) AND STAGE 2 (GFR 60-89)* INCLUDES PROTEINURIA/NEPHRITIS
696. GOAL: Prevent Clinical Signs of Renal Disease
697. STAGE 3 (GFR 30-59* or CREATININE >2 mg/dL) RENAL INSUFFICIENCY
698. GOAL: Prevent Further Damage and Other Complications
699. STAGE 4 (GFR 15-29)* CHRONIC KIDNEY DISEASE (CKD)
700. GOAL: Delay Dialysis
701. STAGE 5 (GFR <15)* END-STAGE RENAL DISEASE (ESRD)/UREMIA
702. GOAL: Maintain Good Nutritional Status With Dialysis
703. HOW IS RENAL DISEASE SCREENED AND ITS COMPLICATIONS PREVENTED?
704. WHAT ARE SOME TYPES AND PHYSIOLOGY OF RENAL DISORDERS?
705. GLOMERULONEPHRITIS
706. NEPHROTIC SYNDROME
707. GLOMERULOSCLEROSIS
708. DIABETIC NEPHROPATHY
709. IGA NEPHROPATHY
710. ACUTE RENAL FAILURE
711. CHRONIC KIDNEY DISEASE
712. END-STAGE RENAL DISEASE
713. WHAT IS MEDICAL NUTRITION THERAPY IN RENAL DISEASE?
714. NEPHRITIC SYNDROME
715. NEPHROTIC SYNDROME
716. Box 9-2 Foods for Management of Renal Disease*
717. ≤50 mg SODIUM, POTASSIUM, AND PHOSPHORUS
718. Fruits
719. Sugars
720. Fats
721. ≤100 mg SODIUM, POTASSIUM, AND PHOSPHORUS
722. Fruits and Vegetables
723. Sugars
724. How Much Protein Is Needed to Achieve a Positive Nitrogen Balance?
725. DIABETIC NEPHROPATHY
726. WHAT IS MEDICAL NUTRITION THERAPY IN CHRONIC KIDNEY DISEASE?
727. PROTEIN
728. Box 9-3 Sample Menu ▪ For a 60-g Protein Diet, Low Phosphorus, Low Potassium
729. Breakfast
730. Lunch
731. Supper/Dinner
732. Teaching Pearl
733. VITAMIN AND MINERALS
734. Phosphorus (PO4)
735. Calcium (Ca++)
736. Vitamin D
737. Sodium
738. Potassium (K+)
739. IRON AND ANEMIA
740. ANTIOXIDANTS
741. HYPERVITAMINOSIS A
742. FLUIDS
743. Teaching Pearl
744. WHAT IS THE ROLE OF EXERCISE IN PREVENTING AND MANAGING RENAL DISEASE AND ITS COMPLICATIONS?
745. WHAT ARE THE DIFFERENT TYPES OF DIALYSIS AND COMPLICATIONS?
746. WHAT ARE SOME ISSUES OF DIALYSIS?
747. Teaching Pearl
748. Fact & Fallacy
749. FALLACY
750. FACT
751. MICRONUTRIENT SUPPLEMENTATION WITH DIALYSIS
752. Water-Soluble Vitamins
753. Fat-Soluble Vitamins
754. Minerals
755. Other Nutrients
756. WHAT ARE SOME NUTRITIONAL RENAL TRANSPLANT ISSUES?
757. WHAT ARE THE SPECIAL CONSIDERATIONS FOR TREATING CHILDREN WITH RENAL DISEASE?
758. WHAT ARE CAUSES AND NUTRITIONAL MANAGEMENT OF KIDNEY STONES (NEPHROLITHIASIS)?
759. CALCIUM OXALATE STONES
760. Box 9-4 Oxalate Content of Common Foods per 100 g
761. Cultural Considerations
762. URIC ACID STONES
763. CYSTINE STONES
764. STRUVITE STONES
765. Fact & Fallacy
766. FALLACY
767. FACT
768. HOW DO THE DIETARY GUIDELINES RELATE TO MANAGEMENT OF RENAL DISEASE?
769. WHAT IS THE ROLE OF THE NURSE AND OTHER HEALTH CARE PROFESSIONALS IN THE MANAGEMENT OF RENAL DISEASE?
770. Chapter Challenge Questions & Classroom Activities
771. Case Study
772. Critical Thinking Applications
773. REFERENCES
774. chapter 10 Cancer: Nutrition Prevention and Treatment
775. Objectives
776. Terms to Identify
777. INTRODUCTION
778. WHAT IS CANCER?
779. WHAT ARE THE CAUSES OF CANCER AND HOW CAN ONE REDUCE CANCER RISK?
780. CHOOSE A DIET RICH IN A VARIETY OF PLANT-BASED FOODS
781. EAT PLENTY OF VEGETABLES AND FRUITS
782. MAINTAIN A HEALTHY WEIGHT AND BE PHYSICALLY ACTIVE
783. DRINK ALCOHOL IN MODERATION, IF AT ALL
784. SELECT FOODS LOW IN FAT AND SALT
785. PREPARE AND STORE FOODS SAFELY
786. DO NOT USE TOBACCO IN ANY FORM
787. Cultural Considerations
788. Fact & Fallacy
789. FALLACY
790. FACT
791. HOW DOES NUTRITION INCREASE OR REDUCE RISK OF SPECIFIC CANCERS?
792. BLADDER CANCER
793. BREAST CANCER
794. Teaching Pearl
795. COLORECTAL CANCER
796. ENDOMETRIAL AND OVARIAN CANCER
797. Table 10-1 Relationship of Plasma Lipid Levels With Gynecologic Cancer
798. Cultural Considerations
799. ESOPHAGEAL CANCER
800. GASTROINTESTINAL CANCER
801. LEUKEMIA
802. LIVER CANCER
803. LUNG CANCER
804. PANCREATIC CANCER
805. PROSTATE CANCER
806. RENAL CANCER
807. SKIN CANCER
808. THYROID CANCER
809. OTHER CANCERS
810. HOW DOES CANCER AFFECT THE NUTRITIONAL STATUS OF THE HOST?
811. ALTERED METABOLISM
812. CANCER CACHEXIA
813. FIGURE 10-1 Cancer cachexia.
814. Cultural Considerations
815. WHAT ARE THE NUTRITIONAL PROBLEMS AND GOALS OF THE CANCER PATIENT?
816. Fact & Fallacy
817. FALLACY
818. FACT
819. Cultural Considerations
820. SURGERY
821. Table 10-2 Surgical Procedures Requiring Postoperative Dietary Modifications
822. RADIATION
823. Teaching Pearl
824. CHEMOTHERAPY
825. WEIGHT LOSS
826. COMMON DIETARY PROBLEMS AND SOLUTIONS
827. Fatigue
828. Altered Taste
829. No Appetite
830. Nausea and Vomiting
831. Stomatitis or Esophagitis
832. Diarrhea
833. Constipation
834. CANCER SURVIVORS
835. Teaching Pearl
836. WHAT IS THE ROLE OF THE NURSE AND OTHER HEALTH CARE PROFESSIONALS IN NUTRITIONAL COUNSELING FOR CANCER PREVENTION AND TREATMENT?
837. Chapter Challenge Questions & Classroom Activities
838. Case Study
839. Critical Thinking Applications
840. REFERENCES
841. Section 3 Life Span and Wellness Concerns in Promoting Health and Managing Illness
842. chapter 11 Maternal and Infant Nutrition in Health and Disease
843. Objectives
844. Terms to Identify
845. INTRODUCTION
846. Box 11-1 Fetal Development
847. FIRST TRIMESTER (EMBRYO; CRITICAL STAGE)
848. SECOND TRIMESTER (FETUS)
849. THIRD TRIMESTER TO BIRTH
850. WHAT GENERAL NUTRITIONAL ADVICE IS RECOMMENDED DURING PREGNANCY?
851. WEIGHT GAIN
852. Table 11-1 Sample Meal Plans for Pregnancy
853. FIGURE 11-1 Components of weight gain during pregnancy.
854. FIGURE 11-2 Recommended prenatal weight gain. Chart to monitor weight gain throughout pregnancy. LMP, Last menstrual period; PGW, pregestational weight (weight before conception).
855. Table 11-2 Prenatal Weight Gain Recommendations for Multiple Birth
856. Fact & Fallacy
857. FALLACY
858. FACT
859. MACROSOMIA
860. Table 11-3 Changes in Foods From the MyPyramid Food Groups During Pregnancy and Lactation
861. LOW BIRTH WEIGHT
862. MACRONUTRIENTS
863. MICRONUTRIENT NEEDS
864. FOOD SAFETY CONCERNS
865. HOW DOES NUTRITION INFLUENCE THE OUTCOME OF PREGNANCY?
866. PREGNANCY PLANNING
867. PREVENTION OF NEURAL TUBE DEFECTS
868. OBESITY
869. PREEXISTING DIABETES MANAGEMENT
870. IMPACT OF SEASON
871. ABILITY TO CONCEIVE
872. INFLUENCING CONCEPTION
873. PREVENTION OF BIRTH DEFECTS
874. Fact & Fallacy
875. FALLACY
876. FACT
877. WHAT ARE NUTRITIONAL CONCERNS THROUGHOUT THE TRIMESTERS OF PREGNANCY?
878. FIRST-TRIMESTER CONCERNS
879. Anemia
880. Morning Sickness
881. Hyperemesis Gravidarum
882. Fact & Fallacy
883. FALLACY
884. FACT
885. Promoting Neurologic Development
886. SECOND-TRIMESTER CONCERNS
887. Physiologic Anemia
888. Screening for and Management of Gestational Diabetes Mellitus (GDM)
889. Prevention of Childhood Asthma
890. Prevention of Other Birth Defects
891. Impact of Exercise
892. Teaching Pearl
893. THIRD-TRIMESTER ISSUES
894. Preeclampsia or Pregnancy-Induced Hypertension
895. Table 11-4 Pregnancy Risk Assessment Monitoring System (Data from Suellentrop and colleagues, 2006)
896. Constipation
897. Heartburn
898. Pica
899. Teaching Pearl
900. Prevention of Prematurity and Low Birth Weight
901. Fact & Fallacy
902. FALLACY
903. FACT
904. Restless Leg Syndrome
905. OTHER CONCERNS FOR PREGNANCY
906. Epilepsy
907. Phenylketonuria
908. Alcohol Use
909. Drug Addiction
910. Teaching Pearl
911. Adolescent Pregnancy
912. Celiac Disease
913. WHAT ARE LACTATION MANAGEMENT GOALS AND CONCERNS?
914. GOALS OF LACTATION
915. Box 11-2 The U.S. 10 Steps to Successful Breastfeeding for Hospitals.
916. Cultural Considerations
917. FIGURE 11-3 Milk release during breastfeeding. PRH, Prolactin-releasing hormone.
918. BENEFITS OF LACTATION
919. DIET INFLUENCE ON THE NURSING COUPLE
920. MANAGEMENT OF LACTATION
921. PHYSIOLOGY OF LACTATION
922. FIGURE 11-4 Inverted nipple.
923. EARLY BREASTFEEDING CONCERNS
924. Inverted Nipples
925. Poor Let-Down Reflex
926. Breast Engorgement
927. FIGURE 11-5 A, Hoffman technique. B, Milk cup.
928. Sore or Cracked Nipples
929. FIGURE 11-6 Proper positioning at the breast. A, Football hold. B, Cradling. C, Lying down.
930. Fact & Fallacy
931. FALLACY
932. FACT
933. Other Causes of Sore Nipples
934. The Premature Infant
935. Multiple Births
936. Inappropriate Fluid Intake
937. LATER ISSUES WITH LACTATION
938. Inadequate Weight Gain
939. Increased Demand
940. Women in the Workforce
941. FIGURE 11-7 Instructions for hand expression of milk.
942. Teaching Pearl
943. Weaning
944. WHAT ARE SOME BOTTLE-FEEDING CONCERNS?
945. Teaching Pearl
946. TYPES OF INFANT FORMULAS
947. WHAT INFLUENCES INFANT GROWTH AND DEVELOPMENT?
948. INFANT GROWTH AND DEVELOPMENT
949. FEEDING GUIDELINES DURING THE FIRST YEAR
950. Cultural Considerations
951. Fact & Fallacy
952. FALLACY
953. FACT
954. INAPPROPRIATE FOODS
955. WHAT ARE SOME CLINICAL PROBLEMS IN INFANCY?
956. PREMATURITY
957. LOW BIRTH WEIGHT
958. FAILURE TO THRIVE
959. ALLERGIES
960. INBORN ERRORS OF METABOLISM
961. GALACTOSEMIA
962. PHENYLKETONURIA
963. HOMOCYSTINURIA
964. TYROSINOSIS
965. MAPLE SYRUP URINE DISEASE
966. HISTIDINEMIA
967. OTHER ISSUES
968. WHAT ARE RISK FACTORS AND PREVENTION STRATEGIES FOR POSTPARTUM DEPRESSION?
969. WHAT IS THE ROLE OF THE NURSE AND OTHER HEALTH CARE PROFESSIONALS IN MATERMAL AND INFANT NUTRITION?
970. DURING PREGNANCY
971. AFTER PREGNANCY
972. DURING LACTATION
973. FOR BOTTLE-FED INFANTS
974. REGARDING THE INTRODUCTION TO SOLID FOOD
975. Chapter Challenge Questions & Classroom Activities
976. Case Study
977. Critical Thinking Applications
978. REFERENCES
979. chapter 12 Growth and Development Issues in Promoting Good Health
980. Objectives
981. Terms to Identify
982. INTRODUCTION
983. WHAT IS THE IMPACT OF NUTRITION FOR OPTIMAL GROWTH AND DEVELOPMENT?
984. GROWTH
985. FIGURE 12-1 Stunting is shown with Nigerian children, born in the same month in the same village, who have genetically similar parents.
986. FIGURE 12-2 Right, Infant with “sugar baby” kwashiorkor, attributed to a high-sugar, low-protein diet. The infant has stunted growth, edema of the feet and hands, fatty liver, moon face, and dyspigmentation of the skin and hair. Left, Normal infant.
987. DEVELOPMENT
988. FIGURE 12-3 Marasmus.
989. Table 12-1 Daily Macronutrient and Fluid Needs for Children
990. WHAT ARE NUTRITIONAL NEEDS OF CHILDREN?
991. Role of Protein in Growth and Development
992. Kilocalorie Needs
993. Fluid Needs
994. WHAT IS THE NUTRITIONAL STATUS OF U.S. CHILDREN?
995. Cultural Considerations
996. Cultural Considerations
997. Fact & Fallacy
998. FALLACY
999. FACT
1000. HOW IS NUTRITIONAL STATUS OF CHILDREN ASSESSED WITH GROWTH CHARTS?
1001. FIGURE 12-4 Sample growth fall from normal curve as assessed using the weight-for-age chart for girls 2 to 18 years of age.
1002. WHAT ARE FEEDING MANAGEMENT CONCERNS FOR CHILDREN?
1003. IMPORTANT CONSIDERATIONS IN FEEDING THE TODDLER AND PRESCHOOL-AGE CHILD (1 TO 5 YEARS OLD)
1004. Teaching Pearl
1005. Table 12-2 Age-Related Childhood Food Guidelines
1006. FIGURE 12-5 Pasta is a favorite dish of young children.
1007. Box 12-1 Suggested Snacks and Finger Foods
1008. Box 12-2 Good Snack Foods for Dental Health
1009. Table 12-3 Pattern of Feeding for Toddlers and Preschool-Age Children
1010. FIGURE 12-6 Healthy children love to play.
1011. Fact & Fallacy
1012. FALLACY
1013. FACT
1014. A Growing Sense of Independence Among Preschoolers
1015. Developing Sound Food Values
1016. Cultural Considerations
1017. Fact & Fallacy
1018. FALLACY
1019. FACT
1020. Coping With Food Advertisements
1021. Working Parents
1022. IMPORTANT CONSIDERATIONS IN FEEDING THE SCHOOL-AGE CHILD (5 TO 11 YEARS OLD)
1023. HOW DO THE CHANGES OF ADOLESCENCE AFFECT EATING PATTERNS AND NUTRITIONAL NEEDS?
1024. WHAT ARE COMMON NUTRITIONAL ISSUES OF CHILDREN AND ADOLESCENTS?
1025. ALLERGIES
1026. ANEMIA AND IRON DEFICIENCY
1027. Box 12-3 Home-Packed School Lunch Ideas
1028. VITAMIN A ( c OR EQUIVALENT)
1029. VITAMIN C ( c OR EQUIVALENT)
1030. PROTEIN (1 oz OR c OR EQUIVALENT)
1031. CALCIUM (1 c OR EQUIVALENT)
1032. ASTHMA
1033. ATTENTION-DEFICIT/HYPERACTIVITY DISORDER
1034. AUTISTIC SPECTRUM DISORDERS
1035. CELIAC DISEASE
1036. CONSTIPATION
1037. CYSTIC FIBROSIS
1038. DENTAL DECAY
1039. FIGURE 12-7 Examples of baby-bottle tooth decay.
1040. Cultural Consideration
1041. FIGURE 12-8 Bulimia-induced dental erosion.
1042. Fact & Fallacy
1043. FALLACY
1044. FACT
1045. EATING DISORDERS
1046. Anorexia Nervosa
1047. Dietary Treatment
1048. Bulimia
1049. Dietary Treatment
1050. EPILEPSY
1051. LEAD TOXICITY
1052. MIGRAINE
1053. OBESITY
1054. POOR WEIGHT GAIN
1055. UPPER RESPIRATORY INFECTION
1056. WHAT ARE CONCERNS OF DEVELOPMENTAL DISABILITY?
1057. FIGURE 12-9 A, Person with Down syndrome. B, Person with cerebral palsy.
1058. Table 12-4 Description and Nutritional Implications of Some Developmental Disability Conditions
1059. WHAT ARE THE NUTRITION-RELATED PROBLEMS AND CONCERNS OF THE DEVELOPMENTALLY DISABLED?
1060. FIGURE 12-10 Flowchart for attaining nutritional goals for the developmentally disabled population.
1061. Table 12-5 Energy Requirement Chart for Individuals with Disabilities
1062. WHAT ARE NUTRITION CONCERNS FOR CHILDREN AND ADOLESCENTS INVOLVED IN SPORTS OR OTHER PHYSICAL ACTIVITIES?
1063. Fact & Fallacy
1064. FALLACY
1065. FACT
1066. THE FEMALE ATHLETE TRIAD
1067. RISK OF DEHYDRATION
1068. Box 12-4 Fluid Replacement and Goals for Carbohydrate and Sodium for Endurance Athletics (per 20 oz)
1069. Teaching Pearl
1070. WHAT IS THE ROLE OF THE NURSE OR OTHER HEALTH CARE PROFESSIONALS IN PROMOTING GOOD NUTRITION DURING CHILDHOOD?
1071. FOR CHILDREN
1072. FOR TEENAGERS
1073. Chapter Challenge Questions & Classroom Activities
1074. Case Study
1075. Critical Thinking Applications
1076. REFERENCES
1077. chapter 13 Nutrition Over the Adult Life Span
1078. Objectives
1079. Terms to Identify
1080. INTRODUCTION
1081. FIGURE 13-1 Older adults are increasingly staying active and involved in sports.
1082. Fact & Fallacy
1083. FALLACY
1084. FACT
1085. WHAT ARE NUTRITIONAL CONCERNS OF THE YOUNG ADULT?
1086. FIGURE 13-2 Late-night snacking is a common social experience in college dormitories.
1087. FIGURE 13-3 Marriage has many influences on food choices.
1088. HOW DO LIFE CYCLE ISSUES AFFECT NUTRITIONAL STATUS?
1089. SOCIAL CHANGES
1090. ECONOMIC CHANGES
1091. PHYSICAL CHANGES
1092. FIGURE 13-4 Exercise is possible even for bedridden adults.
1093. Teaching Pearl
1094. WHAT ARE THE NUTRIENT NEEDS OVER THE LIFE SPAN?
1095. ENERGY
1096. Table 13-1 Physiologic Changes in the Older Adult
1097. PROTEIN
1098. VITAMINS AND MINERALS
1099. Cultural Considerations
1100. HYDRATION
1101. Teaching Pearl
1102. FIBER
1103. Teaching Pearl
1104. WHAT ARE SOME NUTRITION ISSUES FOR WOMEN?
1105. PREMENSTRUAL SYNDROME
1106. MENSTRUAL MIGRAINES
1107. MENOPAUSE
1108. WHAT ARE NUTRITIONAL NEEDS FOR PHYSICAL ENDURANCE, STRENGTH, AND HEALTH IN SPORTS AND PHYSICALLY DEMANDING OCCUPATIONS?
1109. SPORTS NUTRITION ISSUES
1110. PROTEIN NEEDS
1111. FLUID AND ELECTROLYTE REQUIREMENTS
1112. ENDURANCE SPORTS AND NEEDS
1113. PREVENTION AND MANAGEMENT OF HYPONATREMIA
1114. SPORTS ANEMIA
1115. NUTRITION ISSUES OF THE MILITARY
1116. WHAT ARE SOME COMMON NUTRITION-RELATED MEDICAL CONDITIONS IN ADULTS?
1117. ANEMIA
1118. ARTHRITIS AND OTHER INFLAMMATORY CONDITIONS
1119. Table 13-2 Laboratory Guide to Anemias With Low Hemoglobin and Hematocrit
1120. BENIGN PROSTATIC HYPERPLASIA
1121. BOWEL MANAGEMENT
1122. CELIAC DISEASE
1123. EPILEPSY
1124. GASTROESOPHAGEAL REFLUX DISORDER
1125. HEARING LOSS
1126. MIGRAINES
1127. NEURODEGENERATIVE AND COGNITIVE DISEASES
1128. OSTEOPOROSIS
1129. Cultural Consideration
1130. Fact & Fallacy
1131. FALLACY
1132. FACT
1133. PANIC ATTACKS
1134. PSORIASIS
1135. PSYCHIATRIC CONCERNS
1136. SARCOPENIA
1137. URINARY TRACT INFECTIONS
1138. VISION LOSS
1139. WHAT ARE SOME CONCERNS RELATED TO FOOD-DRUG INTERACTIONS?
1140. WHAT IS THE NUTRITION SCREENING INITIATIVE, AND WHAT IS ITS ROLE IN PREVENTING MALNUTRITION IN OLDER ADULTS?
1141. WHAT IS THE ROLE OF THE NURSE AND OTHER HEALTH CARE PROFESSIONALS IN PROMOTING THE NUTRITIONAL HEALTH OF THE OLDER ADULT?
1142. Box 13-1 DETERMINE Checklist
1143. DISEASE
1144. EATING POORLY
1145. TOOTH LOSS OR MOUTH PAIN
1146. ECONOMIC HARDSHIP
1147. REDUCED SOCIAL CONTACT
1148. MULTIPLE MEDICINES
1149. INVOLUNTARY WEIGHT LOSS OR GAIN
1150. NEEDS ASSISTANCE IN SELF-CARE
1151. ELDER YEARS ABOVE AGE 80
1152. FIGURE 13-5 Healthy adults can have productive lives into their senior years.
1153. Chapter Challenge Questions & Classroom Activities
1154. Case Study
1155. Critical Thinking Applications
1156. REFERENCES
1157. chapter 14 Public Health Issues in National and International Nutrition
1158. Objectives
1159. Terms to Identify
1160. INTRODUCTION
1161. WHAT ARE NATIONAL HEALTH CONCERNS?
1162. CHILDHOOD OBESITY
1163. Teaching Pearl
1164. WATER SAFETY
1165. Cultural Considerations
1166. HEAVY METAL CONCERNS DURING PREGNANCY AND EARLY CHILDHOOD
1167. SAFE FOOD SUPPLIES
1168. Table 14-1 Typical Food Additives: Why and Where Used
1169. Table 14-2 Food and Nutrition-Related Responsibilities of Federal Agencies
1170. NUTRITION MISINFORMATION
1171. HUNGER AND FOOD INSECURITY
1172. Cultural Considerations
1173. WHAT NATIONAL PROGRAMS HELP IMPROVE NUTRITION?
1174. THE CHILD AND ADULT CARE FEEDING PROGRAM
1175. THE EXPANDED FOOD AND NUTRITION EDUCATION PROGRAM
1176. FIGURE 14-1 A nutrition teaching assistant with the Expanded Food and Nutrition Education Program (EFNEP) visits the home of a low-income family.
1177. THE FOOD STAMP PROGRAM
1178. AID TO FAMILIES WITH DEPENDENT CHILDREN
1179. COMMODITY SUPPLEMENTAL FOOD PROGRAM
1180. THE NUTRITION PROGRAM FOR THE ELDERLY
1181. PROJECT HEAD START
1182. THE SCHOOL LUNCH AND BREAKFAST PROGRAM
1183. SPECIAL SUPPLEMENTAL NUTRITION PROGRAM FOR WOMEN, INFANTS, AND CHILDREN
1184. FIGURE 14-2 Monitoring growth of an infant in the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC).
1185. WHAT IS THE IMPORTANCE OF FOOD POISONING AND HOW CAN IT BE PREVENTED?
1186. FIGURE 14-3 Temperature of food for control of bacteria.
1187. PERSONAL HYGIENE AND FOOD SAFETY
1188. Teaching Pearl
1189. FOOD-SAFETY ISSUES FOR OLDER ADULTS
1190. WHAT ARE SOME TYPES OF FOOD POISONING?
1191. Table 14-3 Bacterial Foodborne Illness: Causes, Symptoms, and Prevention
1192. Fact & Fallacy
1193. FALLACY
1194. FACT
1195. WHAT ARE SOME INTERNATIONAL NUTRITION PROBLEMS AND THE INTERESTED AGENCIES?
1196. MALNUTRITION
1197. FIGURE 14-4 Classic Bitot’s spot of avitaminosis-A in an adult in rural India.
1198. Table 14-4 World Organizations for Better Nutrition
1199. UNSAFE WATER
1200. HIV and AIDS
1201. WHAT IS THE ROLE OF THE NURSE AND OTHER HEALTH CARE PROFESSIONALS IN NATIONAL AND INTERNATIONAL NUTRITION PROGRAMS?
1202. NATIONAL NUTRITION
1203. Box 14-1 Money-Saving Food-Shopping Skills
1204. INTERNATIONAL NUTRITION
1205. Chapter Challenge Questions & Classroom Activities
1206. Case Study
1207. Critical Thinking Applications
1208. REFERENCES
1209. chapter 15 The Nutrition Care Process in the Health Care Setting
1210. Objectives
1211. Terms to Identify
1212. INTRODUCTION
1213. WHAT IS THE ROLE OF MEDICAL NUTRITION THERAPY IN A HEALTH CARE SETTING?
1214. FIGURE 15-1 Sample initial nutrition assessment and care plan.
1215. WHAT ARE ISSUES OF ACUTE CARE?
1216. CRITICAL ILLNESS
1217. Box 15-1 Kilocalorie Calculations
1218. HARRIS-BENEDICT FORMULA (BASAL ENERGY EXPENDITURE [BEE])*
1219. Women
1220. Men
1221. DIABETES
1222. SURGERY
1223. BURNS
1224. TRAUMATIC BRAIN INJURY
1225. HIV AND AIDS
1226. FLUID NEEDS IN CRITICAL CARE
1227. WHAT ARE LONG-TERM HEALTH CARE ISSUES?
1228. HOW IS THE OLDER ADULT’S NUTRITIONAL STATUS ASSESSED?
1229. MINIMUM DATA SET FORMS
1230. WEIGHT MONITORING
1231. BOWEL MANAGEMENT
1232. PRESSURE AND OTHER SKIN ULCERS
1233. DYSPHAGIA
1234. CARE PLANS
1235. FIGURE 15-2 Sample certified nursing assistant care card.
1236. WHAT ARE INSTITUTIONAL MEAL CONCERNS AND CONSIDERATIONS?
1237. FIGURE 15-3 Assistive devices for eating problems.
1238. Table 15-1 Progressive Basic Hospital Diets
1239. Table 15-2 Menu Modification of Food Groups of the MyPyramid Food Guidance System for Therapeutic Diets
1240. Table 15-3 The Team Approach to Health Care in Feeding
1241. FIGURE 15-4 A, Improper, and B, proper positioning at mealtimes.
1242. Table 15-4 Feeding Techniques for Resolving and Improving Feeding Problems
1243. Table 15-5 Physiologic Responses to Stress
1244. WHAT ARE INDICATIONS FOR NUTRITION SUPPORT?
1245. FIGURE 15-5 Determining the type of nutritional support for the patient. PPN, Partial parenteral nutrition; TPN, total parenteral nutrition.
1246. WHAT ARE GUIDELINES FOR USE OF ENTERAL NUTRITION?
1247. FIGURE 15-6 Tube feeding routes.
1248. OTHER BENEFITS OF ENTERAL NUTRITION
1249. WHAT ARE GUIDELINES FOR DELIVERY OF ENTERAL NUTRITION?
1250. FIGURE 15-7 Tube feeding systems have been developed so that patients are not confined to a hospital bed. Some may even be used in the home.
1251. Fact & Fallacy
1252. FALLACY
1253. FACT
1254. Table 15-6 Enteral Feeding Complications and Problem Solving
1255. WHAT ARE GUIDELINES FOR DELIVERY OF PARENTERAL NUTRITION?
1256. HOW IS NUTRITION SUPPORT MONITORED?
1257. Cultural Considerations
1258. WHY ARE FOOD AND DRUG INTERACTIONS CONSIDERED IN THE NUTRITIONAL CARE PLANNING PROCESS?
1259. Box 15-2 Foods High in Potassium
1260. HERBAL MEDICATIONS
1261. Teaching Pearl
1262. WHAT IS PALLIATIVE CARE?
1263. HOSPICE
1264. Cultural Considerations
1265. WHAT IS THE ROLE OF THE NURSE AND OTHER HEALTH CARE PROFESSIONALS IN PROMOTING NUTRITIONAL CARE IN THE HEALTH CARE SETTING?
1266. Chapter Challenge Questions & Classroom Activities
1267. Case Study
1268. Critical Thinking Applications
1269. Nutritional Assessment and Care Plan
1270. REFERENCES
1271. Back Matter
1272. Glossary