Current, practical information in a real-world context for future nurses and health care professionals. Designed for the clinical nutrition and/or diet therapy nutrition course, NUTRITION FOR HEALTH AND HEALTH CARE is a trusted text that demonstrates the important role of nutrition to future nurses and health care professionals in their future careers. The text begins by covering basic nutrition concepts and proceeds with clinical topics organized by organ systems, linking nutrition to different disease states, such as diabetes, renal disease, and liver disorders. Each chapter includes practical information, current research, and clinical practice guidelines for addressing nutrition concerns and incorporating nutrition into care plans. Valuable supplements accompany this text to help instructors prepare for class and to help students succeed in their course. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.
Eighth Edition of Nutrition for Health and Health care, which provide a solid foundation in nutrition science and the role of nutrition in clinical care.
This introductory level text explores both the basics of nutrition for healthy people and nutrition in the clinical setting. Describes how nutrition supports health, including how to select foods and...
... and distribution of childhood food allergy in the United States, Pediatrics 128 (2011): e9–e17. U.S. Food and Drug Administration, 2013. J. A. Boyce and coauthors, Guidelines for the diagnosis and management of food allergy in ...
Plus, beyond the text, there are a number of supplementary materials, including the Instructor Resource CD-ROM with PowerPoint lecture slides and text images, Diet Analysis+ 8.0, and Web support for online teaching.
This second edition volume is a desktop reference guide on nutrition and its clinical implications for health and disease.
Nutrition Guide for Physicians is divided into three parts that cross the spectrum of nutritional concerns for improving the practice of medicine. Part One provides basic nutritional principles for physicians.
The new edition of this established text has been revised and expanded to provide health-care workers with up-to-date, evidence based information that can be applied practically to patient and client settings.
Dietetics educators and practitioners will find much in these pages to challenge them.
Would the cost be offset by reduced illness in this population? This book addresses these questions, provides recommendations for nutrition services for the elderly, and considers how the coverage policy should be approached and practiced.
The book endeavors to address the needs of those who would most benefit from up-to-date information on recent advances in the field of nutrition.