Table of Contents
|
|
|
|
|
PART I |
WELLNESS, NUTRITION, AND THE NURSING
ROLE |
|
|
1 |
Wellness Nutrition |
2 |
|
|
Role in Wellness |
2 |
|
|
Definition of Health |
3 |
|
|
Role of Nutrition |
4 |
|
|
Health Promotion |
4 |
|
|
Role of Nutrition |
5 |
|
|
Nutrition Monitoring |
5 |
|
|
Definition of Wellness |
6 |
|
|
Role of Nutrition |
6 |
|
|
Disease Prevention through Nutrition |
6 |
|
|
Overview of Nutrients within the Body |
8 |
|
|
Nutrient Categories |
8 |
|
|
Food, Energy, and Nutrients |
8 |
|
|
Energy |
9 |
|
|
Carbohydrates |
9 |
|
|
Proteins |
9 |
|
|
Lipids (Fats) |
9 |
|
|
Vitamins |
10 |
|
|
Minerals |
10 |
|
|
Water |
10 |
|
|
Dietary Standards |
10 |
|
|
Dietary Reference Intakes |
11 |
|
|
Additional Standards |
12 |
|
|
Adequate Eating Patterns |
12 |
|
|
Nutritional Assessment |
12 |
|
|
Assessment of Dietary Intake |
14 |
|
|
Portraits of Malnutrition |
15 |
|
|
Diet Evaluation |
15 |
|
|
Assessment of Nutritional Status |
15 |
|
|
The Nutrition Specialist |
16 |
|
|
Toward A Positive Nutrition
Lifestyle: Self-Efficacy |
17 |
|
2 |
Personal and Community Nutrition |
20 |
|
|
Role in Wellness |
20 |
|
|
Personal Nutrition |
20 |
|
|
Food Selection |
21 |
|
|
Community Nutrition |
21 |
|
|
Dietary Guidelines for Americans |
22 |
|
|
Food Guides |
23 |
|
|
MyPyramid Food Guidance System |
24 |
|
|
Other Food Guides |
24 |
|
|
Fruits & Veggies—More Matters |
28 |
|
|
Exchange Lists |
28 |
|
|
Criteria for Future Recommendations |
29 |
|
|
Consumer Food Decision Making |
30 |
|
|
Food Selection Patterns |
30 |
|
|
Consumer Information and Wellness |
31 |
|
|
Food Labeling |
32 |
|
|
Health Claims |
35 |
|
|
Food Safety |
36 |
|
|
Risk Analysis and Food Safety |
36 |
|
|
Biotechnology: Consumer Risk or
Benefit? |
36 |
|
|
Food Safety and Manufactured Products |
37 |
|
|
Foodborne Illness |
37 |
|
|
Food Preparation Strategies |
40 |
|
|
Toward A Positive Nutrition Lifestyle: Locus of Control |
43 |
|
PART II |
NUTRIENTS, FOOD, AND HEALTH |
|
|
3 |
Digestion, Absorption, and Metabolism |
49 |
|
|
Role in Wellness |
49 |
|
|
Digestion |
49 |
|
|
The Mouth |
49 |
|
|
The Esophagus |
50 |
|
|
The Stomach |
51 |
|
|
The Small Intestine |
53 |
|
|
The Large Intestine |
54 |
|
|
Absorption |
54 |
|
|
Elimination |
55 |
|
|
Digestive Process Across the Life
Span |
56 |
|
|
Metabolism |
57 |
|
|
Metabolism Across the Life Span |
57 |
|
|
Overcoming Barriers |
57 |
|
|
Heartburn |
57 |
|
|
Vomiting |
58 |
|
|
Intestinal Gas |
59 |
|
|
Constipation |
59 |
|
|
Diarrhea |
59 |
|
|
Toward a Positive Nutrition Lifestyle: Contracting |
60 |
|
4 |
Carbohydrates |
63 |
|
|
Role in Wellness |
63 |
|
|
Food Sources |
63 |
|
|
Carbohydrate as a Nutrient within the Body |
65 |
|
|
Function |
65 |
|
|
Digestion and Absorption |
66 |
|
|
Glycogen: Storing Carbohydrates |
67 |
|
|
Metabolism |
67 |
|
|
Glycemic Index and Glycemic
Load |
68 |
|
|
Simple Carbohydrates |
69 |
|
|
Monosaccharides |
69 |
|
|
Disaccharides |
70 |
|
|
Complex Carbohydrates: Polysaccharides |
74 |
|
|
Starch |
74 |
|
|
Fiber |
76 |
|
|
Overcoming Barriers |
79 |
|
|
Hypoglycemia |
80 |
|
|
Diabetes Mellitus |
80 |
|
|
Toward a Positive Nutrition Lifestyle: Tailoring |
82 |
|
5 |
Fats |
85 |
|
|
Role in Wellness |
85 |
|
|
Functions |
85 |
|
|
Food Functions |
85 |
|
|
Physiologic Functions |
86 |
|
|
Functions of Phospholipids and
Sterols |
87 |
|
|
Structure and Sources of Lipids |
87 |
|
|
Fats: Saturated and Unsaturated |
87 |
|
|
Phospholipids |
90 |
|
|
Sterols |
90 |
|
|
Fats as a Nutrient in the Body |
90 |
|
|
Digestion |
90 |
|
|
Absorption |
91 |
|
|
Metabolism |
92 |
|
|
Fat Intake and Issues |
92 |
|
|
Fat Content of Foods |
92 |
|
|
Detecting Dietary Fat |
93 |
|
|
Fast but High-Fat Foods |
93 |
|
|
Preserving Fats in Food |
94 |
|
|
Food Cholesterol versus Blood
Cholesterol |
96 |
|
|
Synthetic Fats and Fat Replacers |
98 |
|
|
Overcoming Barriers |
99 |
|
|
Energy Intake |
99 |
|
|
Extreme Dietary Fat Restrictions |
99 |
|
|
Reduced Intake of Other Nutrients |
100 |
|
|
Dietary Fat Intake and Diet-Related
Diseases |
100 |
|
|
Type 2 Diabetes Mellitus and
Hypertension |
102 |
|
|
Toward a Positive Nutrition Lifestyle: Gradual Reduction |
102 |
|
6 |
Protein |
105 |
|
|
Role in Wellness |
105 |
|
|
Structure of Protein |
105 |
|
|
Protein Composition |
106 |
|
|
Protein as a Nutrient in the Body |
108 |
|
|
Digestion and Absorption |
108 |
|
|
Metabolism |
109 |
|
|
Nitrogen Balance |
110 |
|
|
Functions |
111 |
|
|
Growth and Maintenance |
111 |
|
|
Creation of Communicators and
Catalysts |
111 |
|
|
Immune System Response |
111 |
|
|
Fluid and Electrolyte Regulation |
111 |
|
|
Acid-Base Balance |
111 |
|
|
Transportation |
111 |
|
|
Food Sources |
111 |
|
|
Quality of Protein Foods |
111 |
|
|
Complementary Proteins |
112 |
|
|
Measures of Food Protein Quality |
113 |
|
|
Protein RDA |
113 |
|
|
Vegetarianism |
114 |
|
|
The Benefits of Vegetarianism |
114 |
|
|
The Drawbacks of Vegetarianism |
115 |
|
|
Contemporary Vegetarianism |
115 |
|
|
Dietary Patterns of Protein |
116 |
|
|
Restructuring the Dinner Plate |
117 |
|
|
Overcoming Barriers |
117 |
|
|
Malnutrition |
117 |
|
|
Toward a Positive Nutrition Lifestyle: Chaining |
121 |
|
7 |
Vitamins |
124 |
|
|
Role in Wellness |
124 |
|
|
Vitamin Categories |
127 |
|
|
Food Sources |
127 |
|
|
Water-Soluble Vitamins |
127 |
|
|
Thiamine (B,) |
127 |
|
|
Riboflavin (B2) |
130 |
|
|
Niacin (B3) |
131 |
|
|
Pyridoxine (B6) |
132 |
|
|
Folate |
132 |
|
|
Cobalamin (BI2) |
135 |
|
|
Biotin |
135 |
|
|
Pantothenic Acid |
136 |
|
|
Choline |
136 |
|
|
Vitamin C |
136 |
|
|
Fat-Soluble Vitamins |
138 |
|
|
Vitamin A |
138 |
|
|
Vitamin D |
141 |
|
|
Vitamin E |
143 |
|
|
Vitamin K |
144 |
|
|
Overcoming Barriers |
145 |
|
|
Just Swallowing a Pill |
145 |
|
|
Rethinking Vitamin Supplementation |
146 |
|
|
Role of the Health Practitioner |
146 |
|
|
Toward a Positive Nutrition Lifestyle: Social Support |
146 |
|
8 |
Water and Minerals |
150 |
|
|
Role in Wellness |
150 |
|
|
Water |
150 |
|
|
Food Sources |
150 |
|
|
Water Quality |
151 |
|
|
Water as a Nutrient in the Body |
152 |
|
|
Fluid and Electrolytes |
155 |
|
|
Minerals |
156 |
|
|
Mineral Categories |
156 |
|
|
Minerals as Nutrients in the Body |
159 |
|
|
Major Minerals |
160 |
|
|
Calcium |
160 |
|
|
Phosphorus |
166 |
|
|
Magnesium |
166 |
|
|
Sulfur |
166 |
|
|
Electrolytes: Sodium, Potassium, and Chloride |
167 |
|
|
Sodium |
167 |
|
|
Potassium |
168 |
|
|
Chloride |
169 |
|
|
Trace Minerals |
169 |
|
|
Iron |
169 |
|
|
Zinc |
173 |
|
|
Iodine |
174 |
|
|
Fluoride |
175 |
|
|
Selenium |
175 |
|
|
Copper |
175 |
|
|
Chromium |
177 |
|
|
Other Trace Minerals |
177 |
|
|
Overcoming Barriers |
177 |
|
|
Hypertension |
177 |
|
|
Toward a Positive Nutrition Lifestyle: Projecting |
179 |
|
PART III |
HEALTH PROMOTION THROUGH NUTRITION
AND NURSING PRACTICE |
|
|
9 |
Energy Supply and Fitness |
183 |
|
|
Role in Wellness |
183 |
|
|
Energy |
183 |
|
|
Energy Pathways |
185 |
|
|
Carbohydrate as a Source of Energy |
185 |
|
|
Fat as a Source of Energy |
185 |
|
|
Protein as a Source of Energy |
185 |
|
|
Anaerobic and Aerobic Pathways |
185 |
|
|
Energy Balance |
187 |
|
|
Estimating Daily Energy Needs |
187 |
|
|
Components of Total Energy Expenditure |
187 |
|
|
Adaptive Thermogenesis |
189 |
|
|
Fitness |
189 |
|
|
Health Benefits of Physical Exercise |
190 |
|
|
Sedentary Individuals |
191 |
|
|
Moderately Active Individuals |
191 |
|
|
Vigorously Active Individuals |
191 |
|
|
Special Populations |
191 |
|
|
Strength Training |
192 |
|
|
Bodybuilding |
193 |
|
|
Food and Athletic- Performance |
193 |
|
|
Kcal Requirements |
194 |
|
|
Water: The Essential Ingredient |
194 |
|
|
Carbohydrate: The Energy Food |
195 |
|
|
Carbohydrate Loading |
195 |
|
|
Protein |
196 |
|
|
Protein and Amino Acid Supplements |
196 |
|
|
Fat |
197 |
|
|
Vitamins and Minerals |
197 |
|
|
Ergogenic Aids |
197 |
|
|
Overcoming Barriers |
198 |
|
|
American “Couch Potatoes” |
198 |
|
|
Psychosocial Dimensions of Fitness |
198 |
|
|
Exercise Makes You Hungrier: Myth or
Fact? |
199 |
|
|
Toward A Positive Nutrition Lifestyle: Modeling |
199 |
|
10 |
Management of Body Composition |
203 |
|
|
Role in Wellness |
203 |
|
|
Body Composition, Body Image, and Culture |
203 |
|
|
Body Image |
203 |
|
|
Body Perception |
203 |
|
|
Body Image: Illusions versus Reality |
204 |
|
|
Body Preferences: Gender Concerns |
204 |
|
|
Body Acceptance: A Key to Wellness |
204 |
|
|
Management of Body Fat Composition |
205 |
|
|
Association of Body Fatness with
Health |
205 |
|
|
Healthy Body Fat |
210 |
|
|
Functions of Fat |
210 |
|
|
Measuring Body Fatness |
212 |
|
|
Regulation of Body Fat Level |
213 |
|
|
Changes in Body Fatness |
213 |
|
|
Genetic Influences on Body Size and
Shape |
213 |
|
|
Set Point and Body Fatness |
215 |
|
|
When Body Fatness Deviates from Usual |
217 |
|
|
Time for Some New Approaches |
219 |
|
|
Developing A Personal Approach |
219 |
|
|
Gain, Lose, or Maintain: A Wellness
Approach |
219 |
|
|
Adopting an Active Lifestyle |
222 |
|
|
Overcoming Barriers |
223 |
|
|
Prospects for the Future |
223 |
|
|
Toward A Positive Nutrition Lifestyle: Explanatory Style |
225 |
|
11 |
Life Span
Health Promotion: Pregnancy, Lactation, and Infancy |
228 |
|
|
Role in Wellness |
228 |
|
|
Nutrition during Pregnancy |
228 |
|
|
Body Composition Changes during
Pregnancy |
229 |
|
|
Energy and Nutrient Needs during
Pregnancy |
230 |
|
|
Nutrition-Related Concerns |
235 |
|
|
Overcoming Barriers: Relief from
Common Discomforts during Pregnancy |
239 |
|
|
Nutrition during Lactation |
240 |
|
|
Anatomy and Physiology of Lactation |
240 |
|
|
Promoting Breastfeeding |
241 |
|
|
Energy and Nutrient Needs during
Lactation |
242 |
|
|
Contraindications to Breastfeeding |
243 |
|
|
Nutrition during Infancy |
243 |
|
|
Energy and Nutrient Needs during Infancy |
243 |
|
|
Special Nutritional Needs |
247 |
|
|
Toward A Positive Nutrition Lifestyle: Refraining |
249 |
|
12 |
Life Span Health Promotion: Childhood and Adolescence |
253 |
|
|
Role in Wellness |
253 |
|
|
Life Span Health Promotion |
253 |
|
|
Stages of Development |
253 |
|
|
Childhood (1 to 12 Years) |
253 |
|
|
Childhood Health Promotion (1 to 12
Years) |
258 |
|
|
Techniques |
258 |
|
|
Adolescence (13 to 19 Years) |
260 |
|
|
Adolescence Health Promotion (13 to
19 Years) |
262 |
|
|
Overcoming Barriers |
262 |
|
|
Food Asphyxiation |
262 |
|
|
Lead Poisoning |
263 |
|
|
Obesity |
263 |
|
|
Iron Deficiency Anemia |
265 |
|
|
Role of Nurses |
266 |
|
|
Food Allergies and Food Intolerances |
266 |
|
|
Eating Disorders |
268 |
|
|
Toward A Positive Nutrition Lifestyle: Psychosocial Development |
272 |
|
13 |
Life Span Health Promotion: Adulthood |
277 |
|
|
Role in Wellness |
277 |
|
|
Aging and Nutrition |
277 |
|
|
Productive Aging |
278 |
|
|
Stages of Adulthood |
278 |
|
|
The Early Years (20s and 30s) |
278 |
|
|
The Middle Years (40s and 50s) |
279 |
|
|
The Older Years (60s, 70s, and 80s) |
280 |
|
|
The Oldest Years (80s and 90s) |
281 |
|
|
Adult Health Promotion |
284 |
|
|
Knowledge |
284 |
|
|
Techniques |
284 |
|
|
Overcoming Barriers |
287 |
|
|
Food Asphyxiation |
287 |
|
|
Stress |
288 |
|
|
Women’s Health Issues |
288 |
|
|
Men’s Health Issues |
289 |
|
|
Toward a Positive Nutrition Lifestyle: Rationalizing |
290 |
|
PART IV |
OVERVIEW OF MEDICAL NUTRITION THERAPY |
|
|
14 |
Nutrition in Patient Care |
295 |
|
|
Role in Wellness |
295 |
|
|
Nutrition and Illness |
295 |
|
|
Hospital Setting |
296 |
|
|
Bed Rest |
297 |
|
|
Malnutrition |
297 |
|
|
Nutrition Intervention |
298 |
|
|
Screening |
298 |
|
|
Nutritional Risk |
306 |
|
|
Nutritional Theory |
307 |
|
|
Food Service Delivery Systems |
307 |
|
|
Enteral Nutrition |
310 |
|
|
Parenteral Nutrition |
318 |
|
|
Transitional Feedings |
322 |
|
15 |
Nutrition and Metabolic Stress |
326 |
|
|
Role in Wellness |
326 |
|
|
Immune System |
326 |
|
|
Role of Nutrition |
326 |
|
|
The Stress Response |
327 |
|
|
Starvation |
328 |
|
|
Severe Stress |
329 |
|
|
Effects of Stress on Nutrient
Metabolism |
331 |
|
|
Protein-Energy Malnutrition |
334 |
|
|
Multiple Organ Dysfunction Syndrome |
336 |
|
|
Surgery |
336 |
|
|
Burns (Thermal Injury) |
336 |
|
16 |
Interactions: Complementary and Alternative Medicine, Dietary
Supplements, and Medications |
342 |
|
|
Role in Wellness |
342 |
|
|
Complementary and Alternative Medicine |
342 |
|
|
Alternative Medical Systems |
343 |
|
|
Mind-Body Interventions |
344 |
|
|
Biologically Based Therapies |
344 |
|
|
Manipulative and Body-Based Methods |
345 |
|
|
Energy Therapies |
346 |
|
|
Application to Nursing |
346 |
|
|
Dietary Supplements |
346 |
|
|
Regulation and Labeling |
346 |
|
|
Supplement Use |
347 |
|
|
looking to the Future |
348 |
|
|
Application to Nursing |
348 |
|
|
Medications |
348 |
|
|
Drug-Nutrient Interactions |
348 |
|
|
Risk Factors of Drug-Nutrient
Interactions |
352 |
|
|
Prescription and Over-the-Counter
Medications |
352 |
|
|
Effects of Drugs on Food and
Nutrients |
354 |
|
|
Effects of Food and Nutrients on
Drugs |
357 |
|
|
Effects of Herbs on Food, Nutrients,
and Drugs |
358 |
|
|
Application to Nursing |
358 |
|
17 |
Nutrition for Disorders of the Gastrointestinal Tract |
371 |
|
|
Role in Wellness |
371 |
|
|
Dysphagia |
371 |
|
|
Nutrition Therapy |
372 |
|
|
Gastroesophageal Reflux Disease, Hiatal
Hernia, and Esophagitis |
375 |
|
|
Nutrition Therapy |
376 |
|
|
Peptic Ulcer Disease |
376 |
|
|
Nutrition Therapy |
378 |
|
|
Dumping Syndrome |
378 |
|
|
Nutrition Therapy |
378 |
|
|
Celiac Disease (Gluten-Sensitive Enteropathy) |
378 |
|
|
Nutrition Therapy |
380 |
|
|
Lactose Intolerance |
380 |
|
|
Nutrition Therapy |
381 |
|
|
Inflammatory Bowel Disease |
381 |
|
|
Nutrition Therapy |
381 |
|
|
Ileostomies and Colostomies |
381 |
|
|
Short Bowel Syndrome |
384 |
|
|
Nutrition Therapy |
384 |
|
|
Diverticular Diseases |
384 |
|
|
Nutrition Therapy |
385 |
|
|
Intestinal Gas and Flatulence |
385 |
|
|
Nutrition Therapy |
385 |
|
|
Constipation |
385 |
|
|
Nutrition Therapy |
386 |
|
|
Diarrhea |
386 |
|
|
Nutrition Therapy |
386 |
|
18 |
Nutrition for Disorders of the Liver, Gallbladder and Pancreas |
390 |
|
|
Role in Wellness |
390 |
|
|
Liver Disorders |
390 |
|
|
Fatty Liver |
390 |
|
|
Viral Hepatitis |
390 |
|
|
Cirrhosis |
394 |
|
|
Liver Transplantation |
396 |
|
|
Nutrition Therapy |
396 |
|
|
Gallbladder Disorders |
397 |
|
|
Nutrition Therapy |
398 |
|
|
Pancreatitis |
398 |
|
|
Nutrition Therapy |
399 |
|
|
Cystic Fibrosis |
399 |
|
|
Nutrition Therapy |
399 |
|
19 |
Nutrition for Diabetes Mellitus |
405 |
|
|
Role in Wellness |
405 |
|
|
Diabetes Mellitus |
405 |
|
|
Type 1 Diabetes Mellitus |
406 |
|
|
Insulin |
411 |
|
|
Exercise |
412 |
|
|
Type 2 Diabetes Mellitus |
413 |
|
|
Oral Glucose-Lowering Medications |
414 |
|
|
Blood Glucose Monitoring |
414 |
|
|
Hypoglycemia |
417 |
|
|
Diabetic Ketoacidosis |
417 |
|
|
Hyperglycemic Hyperosmolar Syndrome |
417 |
|
|
Nutrition Therapy |
417 |
|
|
Role of the Nurse |
420 |
|
|
Special Considerations |
421 |
|
|
Illness |
421 |
|
|
Gastroparesis |
422 |
|
|
Diabetes Management through the Life
Span |
422 |
|
20 |
Nutrition for Cardiovascular and Respiratory Diseases |
432 |
|
|
Role in Wellness |
432 |
|
|
Coronary Artery Disease |
433 |
|
|
Nonlipid Risk Factors |
435 |
|
|
Nutrition Therapy |
435 |
|
|
Hypertension |
438 |
|
|
Nutrition Therapy |
438 |
|
|
Myocardial Infarction |
440 |
|
|
Nutrition Therapy |
440 |
|
|
Cardiac Failure |
442 |
|
|
Nutrition Therapy |
442 |
|
|
Life Span Implications |
443 |
|
|
Overcoming Barriers |
443 |
|
|
Demystifying Labels |
443 |
|
|
Respiratory Diseases |
445 |
|
|
Chronic Obstructive Pulmonary Disease |
445 |
|
|
Acute Respiratory Failure and
Respiratory Distress Syndrome |
447 |
|
21 |
Nutrition for Diseases of the Kidneys |
452 |
|
|
Role in Wellness |
452 |
|
|
Kidney Function |
452 |
|
|
Nephrotic Syndrome |
452 |
|
|
Nutrition Therapy |
454 |
|
|
Acute Renal Failure |
454 |
|
|
Nutrition Therapy |
455 |
|
|
Chronic Renal Failure |
455 |
|
|
Nutrition Therapy |
455 |
|
|
Hemodialysis |
457 |
|
|
Nutrition Therapy |
457 |
|
|
Phosphorus and Calcium |
458 |
|
|
Peritoneal Dialysis |
459 |
|
|
Intermittent Peritoneal Dialysis |
459 |
|
|
Continuous Ambulatory Peritoneal
Dialysis |
460 |
|
|
Continuous Cycling Peritoneal
Dialysis |
460 |
|
|
Nutrition Therapy |
460 |
|
|
Renal Transplantation |
460 |
|
|
Pretransplantation |
461 |
|
|
Immediate and Long-Term Posttransplantation |
461 |
|
|
Renal Calculi |
461 |
|
|
Calcium Stones |
462 |
|
|
Oxalate Stones |
464 |
|
|
Uric Acid Stones |
464 |
|
|
Cystine Stones |
465 |
|
|
Struvite Stones |
465 |
|
22 |
Nutrition in Cancer, AIDs, and Other Special
Problems |
470 |
|
|
Role in Wellness |
470 |
|
|
Cancer |
470 |
|
|
Nutrition and the Diagnosis of Cancer |
471 |
|
|
Benefits of Nutritional Adequacy |
471 |
|
|
Nutritional Effects of Cancer
Treatments |
473 |
|
|
Nutrition Therapy |
476 |
|
|
Anorexia Caused by Cancer or Its
Treatment |
477 |
|
|
Nausea and Vomiting |
480 |
|
|
Taste Abnormalities |
480 |
|
|
Principles of Nutritional Care |
480 |
|
|
Acquired Immunodeficiency Syndrome (AIDS) |
481 |
|
|
Malnutrition in HIV/AIDS |
482 |
|
|
Altered Nutrient Intake |
482 |
|
|
Weight Loss and Body Composition
Changes |
483 |
|
|
Physical Impairment |
483 |
|
|
Endocrine and Metabolic Disorders |
483 |
|
|
Cycle of Malnutrition and Wasting |
483 |
|
|
Nutrition Assessment in Cancer and HIV/AIDS |
484 |
|
|
Nutrition Therapy |
484 |
|
|
Prevention ofFoodborne
Illness |
485 |
|
|
Exercise Recommendations |
485 |
|
|
Multidisciplinary Approach |
485 |
|
|
APPENDIXES |
|
|
A |
Exchange Lists for Meal Planning |
491 |
|
|
Common Measurements |
491 |
|
|
Starch List |
491 |
|
|
Nutrition Tips |
491 |
|
|
Selection Tips |
491 |
|
|
Fruit List |
493 |
|
|
Nutrition Tips |
493 |
|
|
Selection Tips |
493 |
|
|
Milk List |
493 |
|
|
Nutrition Tips |
494 |
|
|
Selection Tips |
494 |
|
|
Sweets, Desserts, and Other Carbohydrates List |
494 |
|
|
Nutrition Tips |
494 |
|
|
Selection Tips |
494 |
|
|
Nonstarchy Vegetable List |
496 |
|
|
Nutrition Tips |
496 |
|
|
Selection Tips |
496 |
|
|
Foods |
496 |
|
|
Meat and Meat Substitutes List |
496 |
|
|
Nutrition Tips |
496 |
|
|
Selection Tips |
497 |
|
|
Meal Planning Tips |
497 |
|
|
Very Lean Meat and Substitutes List |
497 |
|
|
Lean Meat and Substitutes List |
497 |
|
|
Medium-Fat Meat and Substitutes List |
498 |
|
|
High-Fat Meat and Substitutes List |
498 |
|
|
Fat List |
498 |
|
|
Nutrition Tips |
498 |
|
|
Selection Tips |
498 |
|
|
Monounsaturated Fats List |
499 |
|
|
Polyunsaturated Fats List |
499 |
|
|
Saturated Fats List |
499 |
|
|
Free Foods List |
499 |
|
|
Fat-Free or Reduced-Fat Foods |
500 |
|
|
Sugar-Free Foods |
500 |
|
|
Drinks |
500 |
|
|
Condiments |
500 |
|
|
Seasonings |
500 |
|
|
Combination Foods List |
500 |
|
|
Fast Foods List |
502 |
|
|
Planning Individualized Diets Using Exchange Lists |
503 |
|
Step 1 |
Conduct Nutrition History |
503 |
|
Step 2 |
Calculate Daily Kibcalorie Requirements |
504 |
|
Step 3 |
Determine Distribution of Carbohydrate, Protein, and Fat Kilocalories |
504 |
|
Step 4 |
Determine Servings from Each Exchange List |
504 |
|
B |
Eating Well with |
506 |
|
C |
Body Mass Index Table: Obesity Values (2nd BMI table) |
509 |
|
D |
Kilocalorie-Restricted Dietary Patterns |
510 |
|
|
Comparison of Weight Loss Programs |
510 |
|
|
Moderate Restriction ofKcal |
513 |
|
|
Very-Low-Calorie Diets (VLCD) |
513 |
|
|
Formula Diets |
513 |
|
|
Pharmacotherapy |
513 |
|
E |
Foods Recommended for Hospital Diet Progression |
514 |
|
F |
National Renal Diet |
516 |
|
G |
Foods High in Lactose, Purines, and Oxalates |
520 |
|
|
Lactose Content of Foods |
520 |
|
|
High-Lactose Foods |
520 |
|
|
Low-Lactose Foods |
520 |
|
|
Purine Content of Foods |
520 |
|
|
High-Purine
Foods: Content 150 to 825 mg/100 g |
520 |
|
|
Moderate-Purine
Foods: Content 50 to 150 mg/100 g |
520 |
|
|
Low-Purine
Foods: Content 0 to 50 mg/100 g |
521 |
|
|
Oxalate Content of Foods |
521 |
|
|
High-Oxalate Foods: >10 mg/Serving |
521 |
|
H |
Cultural and Religious Dietary Patterns |
522 |
|
|
Glossary |
527 |
|
|
Index |
534 |
|
|
|
|