Nurse Practitioner's Guide to Nutrition

ISBN-10: 0470960469
ISBN-13: 9780470960462
Edition: 2nd 2012
List price: $41.50 Buy it from $20.75
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Description: The Nurse Practitioner′s Guide to Nutrition is a comprehensive clinical resource for nurse practitioners working in a variety of clinical care settings. Emphasizing practical nutrition information, this accessible guide provides guidance on  More...

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Book details

List price: $41.50
Edition: 2nd
Copyright year: 2012
Publisher: John Wiley & Sons, Limited
Publication date: 11/2/2012
Binding: Paperback
Pages: 400
Size: 7.00" wide x 9.75" long x 0.75" tall
Weight: 1.518
Language: English

The Nurse Practitioner′s Guide to Nutrition is a comprehensive clinical resource for nurse practitioners working in a variety of clinical care settings. Emphasizing practical nutrition information, this accessible guide provides guidance on incorporating nutrition history questions and counseling techniques into routine care across all clinical settings.The book begins by providing fundamental concepts in nutrition assessment during the nursing assessment, giving readers a solid framework from which to approach subsequent chapters. Section Two focuses on nutrition from a lifespan perspective, organizing information by the issues most pertinent to patients at different stages of life. Section Three presents nutrition counseling across clinical care settings ranging from, cardiology, endocrinology, oncology, and gastroenterology to caring for the obese patient.Each chapter includes essential information distilled in quick–access tabular format and clinical scenarios that apply key concepts discussed to real–world examples. Ideal for advanced practice nurses in training and practice, The Nurse Practitioner′s Guide to Nutrition is an essential tool for assessing, managing, and treating nutrition–related conditions, as well as promoting nutritional health for all patients.This activity has been approved for 35 nursing continuing education contact hours through the Temple University College of Health Professions and Social Work Department of Nursing Provider Unit, an approved provider of continuing nursing education by the Pennsylvania State Nurses Association, itself an accredited approver by the American Nurses Credentialing Center′s Commission on Accreditation.

About the Editors
Contributors
Introduction to Nutrition Concepts
The Role of Nurse Practitioners
Nutrition Assessment for Nurse Practitioners
Nutrition Counseling for Effective Behavior Change
Nutrition During the Lifespan
Nutrition from Pre-conception Through Lactation
Nutrition from Infancy Through Adolescence
Nutrition for Older Adults
Nutrition in the Clinical Setting
Obesity and Bariatric Surgery Care
Cardiology Care
Endocrinology Care of the Diabetic Patient
Digestive Disorders and Gastrointestinal Care
Renal Care
Cancer Prevention and Oncology Care
Enteral and Parenteral Nutrition Support
Appendices
Food Sources of Vitamin A
Food Sources of Vitamin D
Food Sources of Vitamin E
Food Sources of Vitamin K
Food Sources of Vitamin C
Food Sources of Folate
Food Sources of Calcium (Dairy)
Food Sources of Calcium (Non-dairy)
Food Sources of Sodium
Food Sources of Potassium
Food Sources of Magnesium
Food Sources of Iron
Food Sources of Omega-3 Fatty Acids
Food Sources of Oxalic Acid
Food Sources of Dietary Fiber
Food Sources of Purine
Therapeutic Lifestyle Changes (TLC) Diet (Low-fat, Low-saturated Fat Diet)
DASH Diet
Dietary Reference Intakes (DRIs): Recommended Intakes for Individuals, Vitamins
Dietary Reference Intakes (DRIs): Recommended Intakes for Individuals, Elements
Review Questions
Review Answers
Index
Enrollment Form/Answer Sheet
Continuing Education Activity Evaluation Form

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