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Basic nutrition and diet therapy

Author: Corinne H Robinson; Emma Seifrit Weigley; Donna H Mueller
Publisher: New York : Macmillan Pub. Co. ; Toronto : Maxwell Macmillan Canada ; New York : Maxwell Macmillan International, ©1993.
Edition/Format:   Print book : English : 7th edView all editions and formats
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Document Type: Book
All Authors / Contributors: Corinne H Robinson; Emma Seifrit Weigley; Donna H Mueller
ISBN: 002402502X 9780024025029
OCLC Number: 26502368
Description: xxiii, 516 pages : illustrations ; 26 cm
Contents: Food, nutrition, and health: an introduction --
Food acceptance, food behaviors, and food lore --
Food sanitation, processing, preservation, additives, and protection --
Foods as the source of nutrients: food composition, food labeling --
Dietary and nutrient guidelines for wellness and disease prevention --
Nutritional assessment and dietary counseling --
Transformation of food to body needs: metabolic processes --
Carbohydrates: sugars, starches, fiber, sugar substitutes, alcohol --
Lipids: fatty acids, cholesterol, fat replacements --
Proteins and amino acids --
Energy metabolism and physical fitness --
Nutrition and weight control: low-calorie and high-calorie diets --
Minerals --
Fluids, electrolytes, and acid-base balance --
Fat-soluble vitamins --
Water-soluble vitamins --
Nutrition during pregnancy and lactation --
Nutrition for infants --
Nutrition for children and teenagers --
Nutrition for young and middle-aged adults --
Nutrition for older adults --
Food misinformation and food choices --
Nutritional care in the clinical setting --
Enteral and parenteral nutrition: normal, liquid, and soft (fiber-restricted) diets --
Food, nutrient, and drug interactions; tyramine-restricted diet --
Nutrition in immunity and allergic reactions --
Nutrition in stress, burns, and surgery: high-protein, moderate fat, low-carbohydrate diet (for dumping syndrome) --
Nutritional considerations in infections, fevers, and pulmonary disease: high-protein diet --
Nutrition in cancer and AIDS --
Nutrition in diseases of the gastrointestinal tract: high-fiber diet, very-low-residue diet, normal diet without stimulants, lactose-restricted diet, gluten-restricted diet --
Nutrition in diseases of the liver, gallbladder, and pancreas --
Nutrition in diabetes mellitus: diet controlled for carbohydrate, protein, and fat --
Nutrition in various metabolic disorders --
nutrition in cardiovascular diseases: two-step fat-modified diet, sodium-restricted diets --
Nutrition in diseases of the kidney: diet controlled for protein.
Responsibility: Corinne H. Robinson, Emma S. Weigley, Donna H. Mueller.

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