The Sixth Edition of this nursing-focused nutrition text has been updated to reflect the latest evidence-based practice and nutrition recommendations and streamlined to emphasize what the nurse really needs to know. Maintaining its nursing process focus and emphasis on patient teaching, this edition includes new features to help readers integrate nutrition into nursing care. These new features include Nursing Process tables, Case Studies for every chapter, and NCLEX style study questions for every chapter. Web addresses at end of each chapter will draw students to the most up-to-date and reliable resources on the Web.
The Sixth Edition of this nursing-focused nutrition text has been updated to reflect the latest evidence-based practice and nutrition recommendations and streamlined to emphasize what the nurse really needs to know. Maintaining its nursing process focus and emphasis on patient teaching, this edition includes new features to help readers integrate nutrition into nursing care. These new features include Nursing Process tables, Case Studies for every chapter, and NCLEX style study questions for every chapter. Web addresses at end of each chapter will draw students to the most up-to-date and reliable resources on the Web.
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Höhe: 254 mm
Breite: 203 mm
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ISBN-13
978-0-7817-8454-2 (9780781784542)
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Schweitzer Klassifikation
UNIT ONE Principles of Nutrition 1 CHAPTER 1 Nutrition in Nursing CHAPTER 2 Carbohydrates CHAPTER 3 Protein CHAPTER 4 Lipids CHAPTER 5 Vitamins CHAPTER 6 Water and Minerals CHAPTER 7 Energy Balance UNIT TWO Nutrition in Health Promotion CHAPTER 8 Guidelines for Healthy Eating CHAPTER 9 Consumer Issues CHAPTER 10 Cultural and Religious Influences on Food and Nutrition CHAPTER 11 Healthy Eating for Healthy Babies CHAPTER 12 Nutrition for Infants, Children, and Adolescents CHAPTER 13 Nutrition for Older Adults UNIT THREE Nutrition in Clinical Practice CHAPTER 14 Obesity and Eating Disorders CHAPTER 15 Feeding Patients: Oral Diets and Enteral and Parenteral Nutrition CHAPTER 16 Nutrition for Patients with Metabolic or Respiratory Stress CHAPTER 17 Nutrition for Patients With Upper Gastrointestinal Disorders CHAPTER 18: Nutrition for Patients with Disorders of the Lower GI Tract and Accessory Organs CHAPTER 19 Nutrition for Patients With Diabetes Mellitus CHAPTER 20 Nutrition for Patients With Cardiovascular Disorders CHAPTER 21 Nutrition for Patients With Kidney Disorders CHAPTER 22 Nutrition for Patients With Cancer or HIV/AIDS APPENDIX A: ANSWERS TO STUDY QUESTIONS
