Nutrition for Health and Health Care

ISBN-10: 0534515525

ISBN-13: 9780534515522

Edition: 2nd 2001 (Revised)

List price: $111.95
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This introductory normal and clinical nutrition text designed to meet the needs of the nursing curriculum takes an organ systems/disease states approach to clinical nutrition and presents nutrition at a basic, applied level, with little detailed physiology or biochemistry.
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Book details

List price: $111.95
Edition: 2nd
Copyright year: 2001
Publisher: Brooks/Cole
Publication date: 7/26/2000
Binding: Paperback
Pages: 816
Size: 8.50" wide x 10.75" long x 1.00" tall
Weight: 3.586
Language: English

Ellie Whitney, PhD grew up in New York City and received her B.A. and Ph.D. degrees in English and biology at Radcliffe/Harvard University and Washington Universities, respectively. She has taught at both Florida State University and Florida A&M University, has written newspaper columns on environmental matters for the Tallahassee Democrat, and has authored almost a dozen college textbooks on nutrition, health, and related topics, many of which have been revised multiple times over the years. In addition to teaching and writing, she has spent the past three-plus decades exploring outdoor Florida and studying its ecology. Her latest book is Priceless Florida: The Natural Ecosystems (Pineapple Press, 2004).

Jacqueline P. Leighton is Professor of Educational Psychology and Director of the Centre for Research in Applied Measurement and Evaluation (CRAME). She is also registered as a psychologist by the College of Alberta Psychologists. Her specialization is educational assessment and cognitive psychology, with an emphasis on test development and validity analysis. Dr Leighton's current research is on identifying and evaluating methods for generating cognitive models for educational assessment practice. Her research has been funded by the Natural Sciences and Engineering Research Council of Canada (NSERC) and the Canadian Education Statistics Council (CESC) and is currently funded by the Social Sciences and Humanities Research Council of Canada (SSHRC).Mark J. Gierl is Professor of Educational Psychology at the University of Alberta. His specialization is educational and psychological testing, with an emphasis on the application of cognitive principles to assessment practices. Dr Gierl's current research is focused on differential item and bundle functioning, cognitively diagnostic assessment and assessment engineering. His research is funded by both the College Board and the Social Sciences and Humanities Research Council of Canada (SSHRC). He holds the Canada Research Chair in Educational Measurement.Mary Crawford is Professor of Psychology and Director of the Women’s Studies Program at the University of Connecticut. She has taught the psychology of women and gender for twenty-five years, most of that time at West Chester University of Pennsylvania, where she earned the Trustee’s Achievement Award for lifetime professional accomplishment. She has also held the Jane W. Irwin Chair in Women’s Studies at Hamilton College, served as Distinguished Visiting Teacher/Scholar at Trenton State College at The College of New Jersey, and directed the graduate program in women’s studies at the University of South Carolina. She received her Ph.D. in experimental psychology from the University of Delaware. Professor Crawford is a consulting editor of Psychology of Women Quarterly, an associate editor of Feminism and Psychology, and a Fellow of both the American Psychological Society and the American Psychological Association. Mary Crawford has spoken and written about women’s studies issues for audiences as diverse as the British Psychological Society, Ms. Magazine, and the Oprah Winfrey show. Works she has authored or edited include: Gender and Thought: Psychological Perspectives (1989); Talking Difference: On Gender and Language (1995); Gender Differences and Human Cognition (1997); Coming Into Her Own: Education Successes in Girls and Women (1999) and a special double issue of Psychology of Women Quarterly (1999) on innovative methods for feminist research.Linda Kelly DeBruyne, MS, RD received her BS in 1980 and her MS in 1982 in nutrition and food science at Florida State University. She is a founding member of Nutrition and Health Associates, an information resource center in Tallahassee, Florida, where her specialty areas are life cycle nutrition and fitness. Her other publications include the textbooks NUTRITION FOR HEALTH AND HEALTH CARE, HEALTH: MAKING LIFE CHOICES, and the multimedia CD-ROM NUTRITION INTERACTIVE. She is a registered dietititan and maintains a professional membership in the Academy of Nutrition and Dietetics.

Sharon Rady Rolfes is a registered dietician nutritionist and a founding member of Nutrition and Health Associates, an information resource center that maintains a research database on more than 1,000 nutrition-related topics. She has taught at Florida State University and coauthored several other college textbooks, including UNDERSTANDING NORMAL AND CLINICAL NUTRITION, 10th EDITION. In addition to writing, she serves as a consultant for various educational projects, and volunteers on the board of Working Well, a community initiative dedicated to creating a healthy workforce. A member of the Academy of Nutrition and Dietetics, Ms. Rady Rolfes received her MS in nutrition and food science from Florida State University.

Prefacep. xvii
Nutrition for Health
Perspectives on Health and Nutritionp. 1
Food Choicesp. 2
The Nutrientsp. 8
Nutrition Standards and Guidelinesp. 10
Dietary Reference Intakesp. 10
Dietary Guidelinesp. 13
Fitness Guidelinesp. 13
Diet-Planning Principlesp. 14
Food Group Plansp. 17
Nutrition Surveysp. 20
Food Labelsp. 21
Nutrition in Practice: Finding the Truth about Nutritionp. 28
Carbohydratesp. 31
The Chemist's View of Carbohydratesp. 32
Monosaccharides (Single Sugars)p. 32
Disaccharides (Double Sugars)p. 33
Starch and Glycogen (Energy-Yielding Polysaccharides)p. 34
The Fibersp. 35
Health Effects of Sugars and Alternative Sweetenersp. 36
Sugarsp. 36
Alternative Sweeteners: Sugar Alcoholsp. 39
Alternative Sweeteners: Artificial Sweetenersp. 39
Health Effects of Complex Carbohydratesp. 41
Fibersp. 42
Carbohydrates: Food Sources and Recommendationsp. 45
Energy Nutrients in Perspectivep. 47
Nutrition in Practice: Nutrition and Dental Healthp. 50
Lipidsp. 52
The Chemist's View of Lipidsp. 54
Triglyceridesp. 54
Fatty Acidsp. 54
Phospholipidsp. 57
Sterolsp. 57
Fats and Healthp. 58
Fats and Fatty Acidsp. 58
Fat Substitutesp. 60
Fats in Foodsp. 62
Finding the Fats in Foodsp. 62
Cutting Fat Intake and Choosing Unsaturated Fatsp. 64
Nutrition in Practice: Vegetarian Dietsp. 71
Proteins and Amino Acidsp. 74
The Chemist's View of Proteinsp. 75
The Structure of Proteinsp. 75
Essential Amino Acidsp. 76
Proteins in the Bodyp. 77
Protein and Healthp. 82
Protein-Energy Malnutritionp. 82
Protein Excessp. 84
Protein in Foodsp. 86
Nutrition in Practice: Supplements and Ergogenic Aids Athletes Usep. 90
Digestion and Absorptionp. 95
Anatomy of the Digestive Tractp. 96
The Digestive Organsp. 96
The Involuntary Muscles and the Glandsp. 97
The Process of Digestionp. 102
Digestion in the Mouthp. 102
Digestion in the Stomachp. 103
Digestion in the Small and Large Intestinesp. 103
The Absorptive Systemp. 105
The Small Intestinep. 105
Release of Absorbed Nutrientsp. 107
Transport of Nutrientsp. 107
The Vascular Systemp. 108
The Lymphatic Systemp. 109
Transport of Lipids: Lipoproteinsp. 109
The System at Its Bestp. 111
Nutrition in Practice: Food Safetyp. 113
Metabolism and Energy Balancep. 118
The Organs and Their Metabolic Rolesp. 119
The Principal Organsp. 119
Energy for Metabolic Workp. 120
The Body's Energy Metabolismp. 121
Building Up Body Compoundsp. 121
Breaking Down Nutrients for Energyp. 121
The Body's Energy Budgetp. 123
The Economics of Feastingp. 123
The Economics of Fastingp. 125
Energy Balancep. 127
Nutrition in Practice: Inborn Errors of Metabolismp. 133
Overweight, Underweight, and Weight Controlp. 137
Body Weight and Body Compositionp. 138
Defining Healthy Body Weightp. 138
Body Compositionp. 140
How Much Is Too Much Body Fat?p. 141
Causes of Obesityp. 142
Risks of Overweight and Obesityp. 144
Aggressive Treatments of Obesityp. 146
Obesity Drugp. 146
Very-Low-kCalorie Dietsp. 147
Surgeryp. 148
Reasonable Strategies for Weight Lossp. 148
Dietp. 149
Physical Activityp. 151
Behavior and Attitudep. 153
Underweightp. 155
Health Risks of Underweightp. 155
Strategies for Weight Gainp. 155
Nutrition in Practice: Eating Disordersp. 160
The Vitaminsp. 166
The Fat-Soluble Vitaminsp. 167
Vitamin A and Beta-Carotenep. 168
Vitamin Dp. 173
Vitamin Ep. 175
Vitamin Kp. 176
The Water-Soluble Vitaminsp. 177
The B Vitaminsp. 178
Thiaminp. 181
Riboflavinp. 181
Niacinp. 182
Pantothenic Acid and Biotinp. 182
Vitamin B[subscript 6]p. 183
Folatep. 184
Vitamin B[subscript 12]p. 184
Non-B Vitaminsp. 186
Vitamin Cp. 187
Nutrition in Practice: Vitamin Supplementsp. 196
Water and the Mineralsp. 199
Water and Body Fluidsp. 200
Water Balancep. 200
Fluid and Electrolyte Balancep. 201
Acid-Base Balancep. 202
The Major Mineralsp. 203
Sodiump. 203
Chloridep. 204
Potassiump. 205
Calciump. 205
Phosphorusp. 209
Magnesiump. 210
Sulfurp. 210
The Trace Mineralsp. 211
Ironp. 211
Zincp. 216
Seleniump. 218
Iodinep. 218
Copperp. 219
Manganesep. 219
Fluoridep. 220
Chromiump. 221
Other Trace Mineralsp. 221
Nutrition in Practice: Replacing Fluid Losses: Sports Drinks and Rehydration Formulasp. 226
Nutrition through the Life Span: Pregnancy and Infancyp. 229
Pregnancy: The Impact of Nutrition on the Futurep. 230
Preparing for Pregnancyp. 230
Nutrient Needs during Pregnancyp. 230
Weight Gainp. 236
Physical Activityp. 237
Problems in Pregnancyp. 237
Practices to Avoidp. 239
Adolescent Pregnancyp. 241
Breastfeedingp. 241
Nutrient Needs during Lactationp. 242
Contraindications to Breastfeedingp. 243
Nutrition of the Infantp. 244
Nutrient Needs during Infancyp. 244
Breast Milkp. 246
Infant Formulap. 247
The Transition to Cow's Milkp. 249
Introducing First Foodsp. 249
Looking Aheadp. 252
Mealtimesp. 253
Nutrition in Practice: Encouraging Successful Breastfeedingp. 258
Nutrition through the Life Span: Childhood and Adolescencep. 261
Early and Middle Childhoodp. 262
Energy and Nutrient Needsp. 262
Malnutrition in Childrenp. 264
Lead Poisoning in Childrenp. 266
Food Allergiesp. 269
Hyperactivityp. 270
Food Choices and Eating Habits of Childrenp. 271
Mealtimes at Homep. 272
Nutrition at Schoolp. 273
The Teen Yearsp. 275
Growth and Development during Adolescencep. 276
Energy and Nutrient Needsp. 276
Food Choices and Health Habitsp. 277
Problems Adolescents Facep. 278
Nutrition in Practice: Childhood Obesity and the Early Development of Chronic Diseasesp. 284
Nutrition through the Life Span: Later Adulthoodp. 289
Nutrition and Longevityp. 290
Slowing the Aging Processp. 290
Nutrition and Disease Preventionp. 292
Nutrition-Related Concerns during Late Adulthoodp. 294
Cataractsp. 294
Arthritisp. 294
The Aging Brainp. 295
Energy and Nutrient Needs during Late Adulthoodp. 297
Energy and Energy Nutrientsp. 298
Waterp. 299
Vitamins and Mineralsp. 299
Nutrient Supplements for Older Adultsp. 301
The Effects of Medications on Nutrientsp. 302
Food Choices and Eating Habits of Older Adultsp. 303
Nutrition in Practice: Food for Singlesp. 309
Nutrition for Healthcare
Nutrition and Nursing Assessmentsp. 312
Nutrition in Health Carep. 313
Responsibility for Nutrition Carep. 313
Illness and Nutrition Statusp. 314
Diet-Medication Interactionsp. 316
Identifying Risk for Malnutritionp. 322
Health Historyp. 323
Health Problems and Treatmentsp. 323
Methods for Gathering Food Intake Datap. 325
Physical Examinationsp. 327
Measures of Growth and Developmentp. 327
Physical Signs of Malnutritionp. 331
Biochemical Analysisp. 332
Follow-Up Carep. 335
Nutrition in Practice: Nutrition and Mental Healthp. 338
Nutrition Interventionp. 341
Care Plansp. 342
Nutrition-Related Nursing Diagnosesp. 342
Outcome Identification and Planningp. 343
Special Dietsp. 345
Standard and Modified Dietsp. 345
Routine Progressive Dietsp. 346
Medical Recordsp. 350
Types of Medical Recordsp. 350
The Medical Record and Nutrition Carep. 350
Nutrition in Practice: Community Nutritionp. 353
Nutrition and Upper GI Tract Disordersp. 356
Disorders of the Mouth and Esophagusp. 357
Difficulties Chewingp. 357
Difficulties Swallowingp. 359
Disorders of the Stomachp. 360
Indigestion and Reflux Esophagitisp. 360
Nausea and Vomitingp. 363
Gastritisp. 364
Ulcersp. 365
Gastric Surgeryp. 365
Nutrition in Practice: Helping People with Feeding Disabilitiesp. 374
Nutrition and Lower GI Tract Disordersp. 379
Common Problems of the Lower Intestinep. 380
Constipationp. 380
Diarrhea and Dehydrationp. 381
Irritable Bowel Syndromep. 383
Lactose Intolerancep. 383
Fat Malabsorptionp. 385
Medical Nutrition Therapyp. 386
Pancreatitisp. 388
Cystic Fibrosisp. 389
Inflammatory Bowel Diseasesp. 390
Bacterial Overgrowthp. 391
Short-Bowel Syndromep. 392
Celiac Diseasep. 393
Disorders of the Large Intestinep. 394
Diverticular Disease of the Colonp. 394
Colostomies and Ileostomiesp. 396
Nutrition in Practice: Food and Foodservice in the Hospitalp. 402
Enteral Formulasp. 406
Enteral Formulas: What Are They?p. 407
Types of Formulasp. 407
Distinguishing Characteristicsp. 408
Enteral Formulas: Who Needs What?p. 409
Oral Feedingsp. 409
Tube Feedingsp. 409
Tube Feedings: How Are They Given?p. 414
Safe Handlingp. 414
Initiating and Progressing a Tube Feedingp. 415
Delivering Medications through Feeding Tubesp. 417
Addressing Tube Feeding Complicationsp. 418
From Tube Feedings to Table Foodsp. 421
Nutrition in Practice: Nutrition and Cost-Conscious Health Carep. 424
Parenteral Nutritionp. 429
Intravenous Solutions: What Are They?p. 430
Intravenous Nutrientsp. 430
Intravenous Solutionsp. 432
Intravenous Nutrition: Who Needs What?p. 434
Intravenous Solutions: How Are They Given?p. 435
Insertion and Care of IV Cathetersp. 435
Administration of Complete Nutrient Solutionsp. 436
From Parenteral to Enteral Feedingsp. 438
Specialized Nutrition Support at Homep. 440
The Basics of Home Programsp. 440
How Home Enteral and Parenteral Nutrition Programs Workp. 441
Nutrition in Practice: Ethical Issues in Nutrition Carep. 444
Nutrition in Severe Stressp. 448
The Body's Responses to Stressp. 449
Nutrition Support following Acute Stressp. 452
Nutrient Needsp. 453
Delivery of Nutrients following Stressp. 456
Nutrition in Practice: Intestinal Immunity and Stressp. 461
Nutrition and Diabetes Mellitusp. 464
What Is Diabetes Mellitus?p. 465
Types of Diabetesp. 465
Acute Complications of Diabetesp. 467
Chronic Complications of Diabetesp. 469
Treatment of Diabetes Mellitusp. 470
Medical Nutrition Therapy for Diabetesp. 471
Meal-Planning Strategiesp. 473
Physical Activityp. 480
Drug Therapy for Diabetesp. 482
Monitoring Diabetes Managementp. 484
Diabetes Management throughout Lifep. 484
Diabetes Management in Childhoodp. 485
Diabetes Management in Pregnancyp. 486
Diabetes Management in Later Lifep. 488
Nutrition in Practice: Mastering Diabetes Controlp. 492
Nutrition and Disorders of the Heart, Blood Vessels, and Lungsp. 495
Atherosclerosis and Hypertensionp. 496
Atherosclerosisp. 496
Hypertensionp. 498
Risk Factors for Coronary Heart Disease (CHD)p. 499
Prevention and Treatment of CHDp. 500
Medical Nutrition Therapyp. 502
Drug Therapyp. 506
Heart Failure and Strokesp. 508
Heart Attacksp. 508
Chronic Heart Failure (CHF)p. 509
Strokesp. 510
Disorders of the Lungsp. 511
Acute Respiratory Failurep. 511
Chronic Obstructive Pulmonary Disease (COPD)p. 512
Nutrition in Practice: Free Radicals, Antioxidants, and CHDp. 517
Nutrition and Renal Diseasesp. 519
Kidney Stonesp. 521
Consequences of Kidney Stonesp. 521
Prevention and Treatment of Kidney Stonesp. 522
The Nephrotic Syndromep. 523
Consequences of the Nephrotic Syndromep. 523
Treatment of the Nephrotic Syndromep. 524
Acute Renal Failurep. 525
Consequences of Acute Renal Failurep. 526
Treatment of Acute Renal Failurep. 527
Chronic Renal Failurep. 528
Consequences of Chronic Renal Failurep. 529
Treatment of Chronic Renal Failurep. 530
Kidney Transplantsp. 534
Nutrition in Practice: Dialysis and Nutritionp. 539
Nutrition and Liver Disordersp. 542
Fatty Liver and Hepatitisp. 543
Fatty Liverp. 543
Hepatitisp. 544
Cirrhosisp. 544
Consequences of Cirrhosisp. 545
Treatment of Cirrhosisp. 548
Medical Nutrition Therapyp. 549
Liver Transplantsp. 553
Nutrition in Practice: Nutrition and Alcohol Abusep. 558
Nutrition, Cancer, and HIV Infectionp. 562
Cancerp. 563
How Cancers Developp. 563
Consequences of Cancerp. 566
Treatments for Cancerp. 568
Medical Nutrition Therapyp. 570
HIV Infectionp. 575
Consequences of HIV Infectionp. 575
Treatments for HIV Infectionp. 578
Medical Nutrition Therapyp. 580
Nutrition in Practice: Alternative Therapiesp. 585
Table of Food Composition
Canada: Recommendations, Choice System, and Labels
Choice System for Meal Planning
Food Labels
Canada's Food Guide
United States: Recommendations and Exchanges
Exchange Lists for Meal Planning
Diet and Health Recommendations
Nutrition Recommendations from WHO
Nutrition Resources
Nutrition Assessment: Supplemental Information
Drug History: Nutrition Interactions
Growth Charts and Measures of Body Composition
Laboratory Tests of Nutrition Status
Aids to Calculation
Conversion Factors
Weights and Measures
Enteral Formulas
Answers to Self Check Questions
Dietary Reference Intakes (DRI)
Inside Front Cover, Right
Recommended Dietary Allowances (RDA)
Tolerable Upper Intake Levels for Selected Nutrients
Daily Values for Food Labels
Body Mass Index (BMI)
Case Studies Appear Throughout The Chapters
Chapter 10
Pregnant Woman with Weight Problemp. 248
Chapter 11
Boy with Disruptive Behaviorp. 271
Chapter 12
Elderly Man with a Poor Dietp. 304
Chapter 13
Risk Factors for Malnutrition in a Computer Scientist Following a Car Accidentp. 336
Chapter 14
Computer Scientist with Car Accident Injuriesp. 345
Chapter 15
Accountant with Reflux Esophagitisp. 363
Chapter 16
College Student with Crohn's Diseasep. 391
Chapter 17
Graphic Designer Requiring Enteral Nutritionp. 421
Chapter 18
Mail Carrier Requiring Parenteral Nutritionp. 439
Chapter 19
Journalist with a Third-Degree Burnp. 457
Chapter 20
Child with Type 1 Diabetesp. 486
Chapter 21
History Professor with Cardiovascular Diseasep. 511
Chapter 22
Store Manager with Acute Renal Failurep. 528
Chapter 23
Carpenter with Cirrhosisp. 554
Chapter 24
Travel Agent with HIV Infectionp. 581
"How To" Features
Chapter 1
Calculate the Energy a Food Providesp. 9
Chapter 3
Lower Fat Intake--By Food Groupp. 64
Chapter 7
Rate Sound and Unsound Weight-Loss Schemes and Dietsp. 149
Change Behaviorsp. 154
Combat Eating Disordersp. 162
Establish Healthy Eating Patternsp. 164
Chapter 9
Add Calcium to Daily Mealsp. 209
Add Iron to Daily Mealsp. 216
Chapter 11
Protect Children from Lead Exposurep. 269
Chapter 13
Manage Diet-Medication Interactionsp. 319
Measure Weightp. 328
Measure Length and Heightp. 329
Estimate % IBW and % UBWp. 330
Chapter 14
Help Clients Improve Their Food Intakesp. 351
Chapter 15
Improve Acceptance of Pureed Foodsp. 358
Prevent Indigestionp. 361
Prevent and Treat Reflux Esophagitisp. 362
Minimize Nauseap. 364
Adjust Meals to Prevent the Dumping Syndromep. 369
Chapter 16
Add Fiber to the Dietp. 382
Improve Acceptance of Fat-Restricted Dietsp. 388
Chapter 17
Help Clients Cope with Tube Feedingsp. 412
Plan a Tube Feeding Schedulep. 416
Chapter 18
Read IV Solution Abbreviationsp. 431
Calculate Energy and Energy Nutrient Content of IV Solutions Expressed as Percentagesp. 433
Chapter 19
Estimate Energy and Protein Needs Following Severe Stressp. 455
Chapter 20
Plan a Diet for Diabetes Using Exchange Listsp. 477
Help Clients Count Carbohydratesp. 481
Chapter 21
Help Clients Implement the DASH Dietp. 504
Chapter 22
Help Clients Comply with a Renal Dietp. 533
Chapter 23
Help the Person with Cirrhosis Eat Enough Foodp. 553
Chapter 24
Help Clients Handle Food-Related Problemsp. 572
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