Robinsonʹs basic nutrition and diet therapy/
| Main Author: | |
|---|---|
| Other Authors: | , |
| Format: | Book |
| Language: | English |
| Published: |
London Upper Saddle River, N.J.:
Prentice Hall,
c1997
|
| Edition: | 8η έκδ. |
| Subjects: |
Table of Contents:
- List of case studies
- List of diet
- Part I. Food and nutrition foundations in health and disease: 1. Food, nutrition and health
- 2. Food choices
- 3. Nutritional assessment and dietary counseling
- 4. Transformation of food and fluid for body needs
- 5. Carbohydrates
- 6. Lipids
- 7. Proteins 8. Energy metabolism Physical fitness
- 9. Nutrition and weight management
- 10 Vitamins
- 11. Minerals
- Part II. Food and nutrition applications throughout life
- 12. Nutrition during pregnancy and lactation
- 13. Nutrition for infants, children and teenagers
- 14. Nutrition for young and middle- aged adults
- 15. Nutrition for older adults
- Part III. Food and nutrition therapies: 16. Nutritional care in the clinical setting
- 17. Enteral and parenteral nutrition
- 18. Food, nutrient, and medication interactions
- 19. Nutrition in immunity and allergic reactions
- 20. Nutrition in stress, inflections and fevers
- 21. Nutritional considerations in Burns
- 22. Nutrition in diseases of the gastrointestinal tract
- 23. Nutrition in diseases of the liver, gallbladder and pancreas
- 24. Nutrition in cardiovascular diseases
- 25. Nutrition in cancer
- 26. Nutrition in diabetes mellitus
- 27. Nutrition in endocrine and metabolic disorders
- 28. Nutrition in diseases of the Kidney
- 29. Nutrition in human immunodeficiency virus (HIV) infection and acquired immunodeficiency syndrome (AIDS)
- Appendices
- Glossary
- Index