Table
of Contents
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PART 1 |
INTRODUCTION TO HUMAN NUTRITION |
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1 |
Nutrition
and Health Eleanor D.
Schlenker |
2 |
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New Challenges for Nutrition Professionals |
2 |
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The Science of Nutrition |
6 |
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Nutrition Policy and National Health Problems |
10 |
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Nutrition Guides for Food Selection |
11 |
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Health Promotion |
12 |
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A Safe and Healthy Food Supply |
19 |
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Assessing Food Patterns |
20 |
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2 |
Digestion,
Absorption, and Metabolism Eleanor D.
Schlenker |
24 |
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Human Body: The Role of Nutrition |
24 |
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Food: Change and Transformation |
24 |
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Importance for Health and Nutrition |
24 |
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The Gastrointestinal Tract |
25 |
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Principles of Digestion |
26 |
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Movement of Food through the Digestive Tract |
28 |
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Mouth and Esophagus: Preparation and Delivery |
28 |
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Stomach: Storage and Initial Digestion |
30 |
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Small Intestine: Major Digestion, Absorption and Transport |
32 |
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35 |
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Gastrointestinal Function and Clinical Applications |
37 |
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Health Promotion |
38 |
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Metabolism |
40 |
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3 |
Carbohydrates Eleanor D. Schlenker |
44 |
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The Nature of Carbohydrates |
44 |
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Classification of Carbohydrates |
44 |
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Importance of Carbohydrates |
48 |
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Functions of Carbohydrates |
49 |
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Recommended Intake of Carbohydrates |
50 |
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Carbohydrates and Oral Health |
53 |
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Imbalances in Carbohydrate Intake |
53 |
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Fiber—The Nondigestible Carbohydrate |
54 |
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Health Promotion |
56 |
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Functional Foods—Special Carbohydrate Foods |
56 |
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Digestion-Absorption-Metabolism Review |
57 |
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4 |
Lipids Eleanor D. Schlenker |
61 |
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Lipids in Nutrition and Health |
61 |
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Physical and Chemical Nature of Lipids |
62 |
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Fatty Acids and Triglycerides |
62 |
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Food Lipids and Health |
65 |
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Health Promotion |
69 |
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Lipid-Related Compounds |
70 |
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Digestion-Absorption-Metabolism Review |
72 |
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5 |
Proteins Eleanor D. Schlenker |
77 |
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Physical and Chemical Nature of Proteins |
77 |
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The |
78 |
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Functions of Protein |
80 |
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Protein and Nitrogen Balance |
81 |
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Protein Quality |
82 |
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Protein Requirements |
84 |
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Protein Intake |
86 |
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Health Promotion |
87 |
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Vegetarian Diets |
88 |
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Digestion-Absorption-Metabolism Review |
89 |
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6 |
Vitamins Eleanor D. Schlenker |
95 |
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Vitamins: Essential Nutrients |
95 |
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Fat-Soluble Vitamins |
96 |
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Vitamin A |
96 |
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Vitamin D |
101 |
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Health Promotion |
105 |
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Vitamin E |
105 |
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Vitamin K |
108 |
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Water-Soluble Vitamins |
110 |
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Vitamin C (Ascorbic Acid) |
110 |
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The B Vitamins |
112 |
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Deficiency Diseases and Vitamin Discoveries |
112 |
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Coenzyme Role |
112 |
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Thiamin |
112 |
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Riboflavin |
115 |
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Niacin |
116 |
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Pantothenic Acid |
118 |
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Biotin |
118 |
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Vitamin B6 (Pyridoxine) |
119 |
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Folate |
120 |
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Vitamin B12
(Cobalamin) |
123 |
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7 |
Minerals Eleanor D. Schlenker |
131 |
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Minerals in Human Nutrition |
131 |
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Major Minerals |
133 |
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Calcium |
133 |
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Phosphorus |
138 |
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Sodium |
140 |
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Health Promotion |
141 |
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Potassium |
142 |
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Magnesium |
146 |
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Chloride |
146 |
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Sulfur |
146 |
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Essential Trace Elements |
146 |
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Trace Elements: The Concept of Essentiality |
146 |
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Iron |
149 |
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Iodine |
152 |
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Zinc |
155 |
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Copper |
155 |
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Manganese |
156 |
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Chromium |
156 |
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Cobalt |
157 |
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Selenium |
157 |
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Molybdenum |
157 |
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Fluoride |
157 |
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Other Trace Elements |
157 |
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Water—Electrolyte Balance |
157 |
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Body Water Distribution |
157 |
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Functions of Water |
157 |
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Overall Water Balance: Input and Output |
157 |
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Water Requirements |
160 |
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Forces Controlling Water Distribution |
161 |
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Influence of Electrolytes on Water Balance |
162 |
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Influence of Plasma Proteins on Water Balance |
163 |
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Hormones Controlling Water Balance |
163 |
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8 |
Energy
Balance Eleanor D.
Schlenker |
167 |
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The Human Energy System |
167 |
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Total Energy Requirement |
170 |
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Body Composition: Fatness and Leanness |
174 |
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Health Promotion |
178 |
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Fatness, Thinness, and Health |
181 |
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PART 2 |
COMMUNITY NUTRITION AND THE LIFE CYCLE |
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9 |
The Food
Environment and Food Safety Eleanor D.
Schlenker |
190 |
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Personal Food Selection |
190 |
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Trends in Food Selection |
192 |
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The Problem of Food Misinformation |
194 |
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Biotechnology and Food: Promise and Controversy |
195 |
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Ensuring a Safe and Wholesome Food Supply |
196 |
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Health Promotion |
199 |
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Food Safety and Food Processing |
202 |
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10 |
Community
Nutrition: Promoting Healthy Eating Eleanor D.
Schlenker |
213 |
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Implementing Nutrition Education |
213 |
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The Teaching-Learning Process |
219 |
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The Ecology of Malnutrition |
219 |
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Family Economic Needs: Food Assistance Programs |
222 |
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Food Purchasing |
224 |
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Health Promotion |
227 |
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11 |
Nutrition
during Pregnancy and Lactation Sharon M.
Nickols-Richardson |
236 |
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Maternal Nutrition and the Outcome of Pregnancy |
236 |
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Health Promotion |
238 |
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Nutritional Demands of Pregnancy |
239 |
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Weight Gain during Pregnancy |
244 |
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General Dietary Problems |
246 |
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High-Risk Pregnancies |
247 |
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Complications of Pregnancy |
250 |
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Nutrition during Lactation |
252 |
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12 |
Nutrition
for |
262 |
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Human Growth and Development |
262 |
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Nutritional Requirements for Growth |
263 |
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Stages of Growth and Development: Age-Group Needs |
264 |
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Health Promotion |
289 |
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Children and Adolescents: Seeking Fitness |
289 |
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13 |
Nutrition
for Adults: Early, Middle, and Later Years Eleanor D. Schlenker |
296 |
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Adulthood: Continuing Growth and Development |
296 |
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Adult Stages: Changing Nutrient Needs |
299 |
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The Nature of Aging |
306 |
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Health Promotion |
306 |
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Nutritional Care of At-Risk Older Adults |
307 |
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14 |
Nutrition
and Physical Fitness Staci Nix |
318 |
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Physical Activity, Modern Civilization, and Chronic Disease |
318 |
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Body in Motion |
319 |
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Nutritional Needs during Physical Activity and Exercise |
321 |
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Nutrition and Athletic Performance |
325 |
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Health Promotion |
330 |
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Building a Personal Exercise Program |
330 |
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15 |
The
Complexity of Obesity: Beyond Energy Balance Allan
Higginbotham |
336 |
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Realities of Obesity |
336 |
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Energy Intake, Energy Expenditure, and Development of Obesity |
337 |
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Obesity as a Disease |
338 |
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Beyond Energy Balance |
339 |
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Epidemiologic Model |
340 |
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Overview of Treating the Disease of Obesity |
343 |
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Health Promotion |
345 |
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PART 3 |
INTRODUCTION TO CLINICAL NUTRITION |
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16 |
Nutrition
Assessment and Nutrition Therapy in Patient Care Sara Long
Roth |
351 |
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Role of Nutrition in Clinical Care |
351 |
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Nutrition Screening and Assessment |
352 |
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Nutrition Diagnosis |
362 |
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Nutrition Intervention: Food Plan and Management |
364 |
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Evaluation: Quality Patient Care |
366 |
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17 |
Metabolic
Stress Joyce Ann Gilbert |
370 |
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Nutritional Needs of General Surgery Patients |
370 |
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Nutritional Concerns for Patients Undergoing Alimentary Canal
Surgery |
377 |
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Nutritional Needs in Thermal Injuries |
385 |
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Health Promotion |
389 |
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Immunonutrition |
389 |
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18 |
Drug-Nutrient
Interactions Sara Long Roth |
393 |
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Drug-Nutrient Problems in Modern Medicine |
393 |
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Drug Effects on Food and Nutrients |
395 |
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Food and Nutrient Effects on Drugs |
400 |
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Nutrition-Pharmacy Team |
405 |
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Health Promotion |
405 |
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“The Pain Reliever Doctors Recommend Most,” |
405 |
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19 |
Nutrition
Support: Enteral and Parenteral
Nutrition Kenneth Byrne |
411 |
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Nutrition Assessment |
411 |
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Enteral Nutrition versus Parenteral
Nutrition |
415 |
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Enteral Tube Feeding in Clinical Nutrition |
417 |
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Enteral Tube Feeding Formulas |
418 |
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Enteral Tube Feeding Delivery Systems |
423 |
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Monitoring the Tube-Fed Patient |
426 |
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Parenteral Feeding in
Clinical Nutrition |
427 |
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Parenteral Solutions |
430 |
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Parenteral Nutrition
Delivery System |
432 |
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Home Nutrition Support |
433 |
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Health Promotion |
434 |
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Troubleshooting Diarrhea in Tube-Fed Patients |
434 |
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20 |
Gastrointestinal
Diseases Sara Long Roth |
441 |
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Digestive Process |
441 |
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Problems of the Mouth and Esophagus |
443 |
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Problems of the Stomach and Duodenum |
449 |
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Disorders of the Small Intestine |
452 |
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Disorders of the Large Intestine |
460 |
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Diseases of the Gastrointestinal Accessory Organs |
463 |
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Health Promotion |
469 |
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21 |
Diseases of
the Heart, Blood Vessels, and Lungs Sara Long Roth |
472 |
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Coronary Heart Disease |
472 |
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Essential Hypertension and Vascular Disease |
486 |
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Pulmonary Diseases |
490 |
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Health Promotion |
491 |
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Added Food Factors in Coronary Heart Disease Therapy |
491 |
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22 |
Diabetes Mellitus Sara Long Roth |
494 |
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Nature of Diabetes |
494 |
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General Management of Diabetes |
500 |
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Rationale for Diabetes Nutrition Therapy |
500 |
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Implementing Nutrition Therapy |
502 |
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Issues Related to Medical Therapy |
502 |
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Management of Diabetes Nutrition Therapy |
509 |
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Diabetes Education Program |
510 |
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Health Promotion |
513 |
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23 |
Renal
Disease Sara Long Roth |
517 |
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Basic Kidney Function |
517 |
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Chronic Kidney Disease |
518 |
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Pathophysiology of Glomerular Disease |
520 |
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Treatment of Chronic Kidney Disease |
522 |
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Nutrition Assessment of Patients with Chronic Kidney Disease |
522 |
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Altered Nutrient Requirements with Chronic Kidney Disease |
526 |
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Medical Nutrition Therapy |
529 |
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Acute Renal Failure |
532 |
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Urolithiasis (Calculi or
Kidney Stones) |
534 |
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Urinary Tract Infection |
536 |
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Resources |
537 |
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Health Promotion |
537 |
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Omega-3 Fatty Acids and Renal Disease |
537 |
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24 |
Acquired
Immunodeficiency Syndrome (AIDS) Sara Long Roth |
540 |
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Evolution of HIV and the AIDS Epidemic |
540 |
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Medical Management |
543 |
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Nutrition Therapy |
544 |
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25 |
Cancer Kenneth Byrne |
553 |
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Process of Cancer Development |
553 |
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Body’s Defense System |
557 |
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Effect of Cancer Therapy on Nutrition |
558 |
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Nutrition Therapy |
563 |
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Nutritional Management of Selected Cancer-Related Symptoms |
567 |
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Nutrition and Cancer: the Final Analysis |
570 |
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Health Promotion |
571 |
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APPENDIXES |
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A |
Body Mass
Index: Obesity Values |
576 |
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B |
Choose Your
Foods: Exchange Lists for Diabetes |
577 |
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C |
Food
Sources of Oxalates |
592 |
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D |
Calculation
Aids and Conversion Tables |
593 |
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E |
Cultural
Dietary Patterns and Religious Dietary Practices |
595 |
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F |
Federal
Food Assistance Programs |
602 |
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G |
Caffeine
Content of Foods |
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H |
Soluble,
Insoluble, and Total Fiber Content in Selected Plant Foods |
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I |
Centers for
Disease Control and Prevention (CDC) Growth Charts |
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J |
Means,
Standard Deviations, and Percentiles of Triceps Skinfold
Thickness (mm) by Age for Males and Females of 1 to 50 Years |
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K |
Normal
Constituents of Blood and Urine in Adults |
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L |
Add and
Alkaline Ash Food Groups |
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M |
Tyramine-Restricted Diet |
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