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Nutrition and Diet Therapy [electronic resource].

By: Contributor(s): Material type: Computer fileComputer filePublisher number: 9780803622029Publication details: Philadelphia : F. A. Davis Company, 2010.Edition: 5th edISBN:
  • 9780803625235
Subject(s): Genre/Form: Additional physical formats: Print version:: Nutrition and Diet TherapyDDC classification:
  • 615.854
LOC classification:
  • RM216 .L436 2010
Online resources:
Contents:
Copyright; Dedication; Preface; Contributors; Reviewers; Acknowledgments; Contents; Unit 1: The Role of Nutrients in the Human Body; Chapter 1: An Introduction to Nutrition; Basic Terminology; Nutrition; Health; Nutrients; Functions of Nutrients; Malnutrition; Phytochemicals and Zoochemicals; Nutrition and Health; Physical Growth and Development; Body Composition; Mental Health; Diet as Therapy; Dietary Guidelines and Food Guides; United States Dietary Guidelines; The Food Guide Pyramid; Chapter 2: Individualizing Client Care; Terminology; Standardized Languages; Nutritional Terms; Assessment
Conditionally (Acquired) Essential Amino Acids
Consumption PatternsDental Caries; Food Sources; Sugars; Starches; Whole Grains; Carbohydrate Counting; Exchange List Values; Starch/Bread Exchange List; Vegetable Exchange List; Fruit Exchange List; Milk Exchange List; Dietary Recommendations; Chapter 4: Fats; Basic Terminology; Monoglycerides and Diglycerides; Triglycerides; Length of Fatty Acid Chain; Degree of Saturation; Physical Properties and Food Sources; Saturated Fats; Unsaturated Fats; Hydrogenation; Functions of Fats; Fats in Food; Fuel Source; Vehicle for Fat-Soluble Vitamins; Satiety Value; Sources of Essential Fatty Acids
Fats in the BodyFuel Supply; Fuel Reserve; Lubrication; Organ Protection; Insulation; Cell Membrane Structure; Cholesterol; Functions; Food Sources; Fat Intake as a Worldwide Concern; Dietary Recommendations Concerning Fat; Dietary Fat Intake and Health; Dietary Fat; Monounsaturated Fats; Polyunsaturated Fats; Body Fat; Exchange Lists; Milk Exchange List; Meat and Meat Substitute Exchange List; Fat Exchange List; Additional Food Sources of Fat; Plant Stanols and Sterols; Chapter 5: Protein; Composition of Proteins; Amino Acids; Essential Amino Acids
Food Preferences of Ethnic GroupsHispanic Americans; African Americans; Native Hawaiians; Chinese Americans; Jewish Americans; Food Restrictions by Religious Customs; Chapter 3: Carbohydrates; Composition of Carbohydrates; Basic Terminology; Simple Carbohydrates; Monosaccharides; Glucose; Fructose; Galactose; Disaccharides; Sucrose; Lactose; Maltose; Sugar in Foods; Sugar Alcohols; Intense Sweeteners; Complex Carbohydrates; Starch; Glycogen; Dietary Fiber; Functions of Carbohydrates; Provide Fuel; Spare Body Protein; Help Prevent Ketosis; Enhance Learning and Memory; Health and Carbohydrates
Subjective DataObjective Data; General Appearance; Anthropometric Data; Laboratory Tests; Analysis; Basic Nutritional Parameters; Height-Weight Tables; Body Mass Index; Waist Measurements; Analysis of a Client's Dietary Intake; Analysis by Food Groups; Analysis of Nutrients; Planning; Determine the Best Provider; Dietary Reference Intakes; Implementation; MyPyramid; American Diabetes and Dietetic Associations' Exchange Lists; Using the Exchange Lists; Evaluation; Documenting Nutritional Care; Impact of Culture on Nutrition; Ethnocentrism; Acculturation; Culturally Competent Care
Summary: This popular text, developed jointly by a nurse and a dietitian, provides a strong foundation in the science of nutrition and a clear understanding of how to apply that knowledge in practice.
Holdings
Item type Home library Call number Status Date due Barcode Item holds
Electronic Resource Electronic Resource UH Online Library Ebooks Not for loan
Total holds: 0

Enhanced descriptions from Syndetics:

Description based upon print version of record.

Copyright; Dedication; Preface; Contributors; Reviewers; Acknowledgments; Contents; Unit 1: The Role of Nutrients in the Human Body; Chapter 1: An Introduction to Nutrition; Basic Terminology; Nutrition; Health; Nutrients; Functions of Nutrients; Malnutrition; Phytochemicals and Zoochemicals; Nutrition and Health; Physical Growth and Development; Body Composition; Mental Health; Diet as Therapy; Dietary Guidelines and Food Guides; United States Dietary Guidelines; The Food Guide Pyramid; Chapter 2: Individualizing Client Care; Terminology; Standardized Languages; Nutritional Terms; Assessment

Conditionally (Acquired) Essential Amino Acids

Consumption PatternsDental Caries; Food Sources; Sugars; Starches; Whole Grains; Carbohydrate Counting; Exchange List Values; Starch/Bread Exchange List; Vegetable Exchange List; Fruit Exchange List; Milk Exchange List; Dietary Recommendations; Chapter 4: Fats; Basic Terminology; Monoglycerides and Diglycerides; Triglycerides; Length of Fatty Acid Chain; Degree of Saturation; Physical Properties and Food Sources; Saturated Fats; Unsaturated Fats; Hydrogenation; Functions of Fats; Fats in Food; Fuel Source; Vehicle for Fat-Soluble Vitamins; Satiety Value; Sources of Essential Fatty Acids

Fats in the BodyFuel Supply; Fuel Reserve; Lubrication; Organ Protection; Insulation; Cell Membrane Structure; Cholesterol; Functions; Food Sources; Fat Intake as a Worldwide Concern; Dietary Recommendations Concerning Fat; Dietary Fat Intake and Health; Dietary Fat; Monounsaturated Fats; Polyunsaturated Fats; Body Fat; Exchange Lists; Milk Exchange List; Meat and Meat Substitute Exchange List; Fat Exchange List; Additional Food Sources of Fat; Plant Stanols and Sterols; Chapter 5: Protein; Composition of Proteins; Amino Acids; Essential Amino Acids

Food Preferences of Ethnic GroupsHispanic Americans; African Americans; Native Hawaiians; Chinese Americans; Jewish Americans; Food Restrictions by Religious Customs; Chapter 3: Carbohydrates; Composition of Carbohydrates; Basic Terminology; Simple Carbohydrates; Monosaccharides; Glucose; Fructose; Galactose; Disaccharides; Sucrose; Lactose; Maltose; Sugar in Foods; Sugar Alcohols; Intense Sweeteners; Complex Carbohydrates; Starch; Glycogen; Dietary Fiber; Functions of Carbohydrates; Provide Fuel; Spare Body Protein; Help Prevent Ketosis; Enhance Learning and Memory; Health and Carbohydrates

Subjective DataObjective Data; General Appearance; Anthropometric Data; Laboratory Tests; Analysis; Basic Nutritional Parameters; Height-Weight Tables; Body Mass Index; Waist Measurements; Analysis of a Client's Dietary Intake; Analysis by Food Groups; Analysis of Nutrients; Planning; Determine the Best Provider; Dietary Reference Intakes; Implementation; MyPyramid; American Diabetes and Dietetic Associations' Exchange Lists; Using the Exchange Lists; Evaluation; Documenting Nutritional Care; Impact of Culture on Nutrition; Ethnocentrism; Acculturation; Culturally Competent Care

This popular text, developed jointly by a nurse and a dietitian, provides a strong foundation in the science of nutrition and a clear understanding of how to apply that knowledge in practice.