Table of contents provided by Syndetics

• Part 1 Introduction to Human Nutrition
• 1 Nutrition and Health (p. 3)
• Nutrition and Human Health (p. 4)
• Nutrition Policy and National Health Problems (p. 9)
• Nutrition Guides for Health Promotion (p. 10)
• Personal Assessment of Food Patterns (p. 17)
• 2 Digestion, Absorption, and Metabolism (p. 23)
• The Human Body: Role of Nutrition (p. 24)
• The Gastrointestinal Tract (p. 24)
• Basic Principles of Digestion (p. 25)
• Mouth and Esophagus: Preparation and Delivery (p. 28)
• Stomach: Storage and Initial Digestion (p. 29)
• Small Intestine: Major Digestion, Absorption, and Transport (p. 30)
• Large Intestine: Final Absorption and Waste Elimination (p. 36)
• Clinical Problems and Gastrointestinal Function (p. 39)
• Metabolism (p. 40)
• 3 Carbohydrates (p. 47)
• The Nature of Carbohydrates (p. 48)
• Classification of Carbohydrates (p. 49)
• Functions of Carbohydrates (p. 59)
• Digestion-Absorption-Metabolism Summary (p. 60)
• 4 Lipids (p. 67)
• Lipids in Nutrition and Health (p. 68)
• The Physical and Chemical Nature of Lipids (p. 69)
• Basic Lipids: Fatty Acids and Triglycerides (p. 69)
• Digestion-Absorption-Metabolism Summary (p. 77)
• 5 Proteins (p. 83)
• Physical and Chemical Nature of Proteins (p. 84)
• The Nature of Amino Acids (p. 84)
• The Building of Proteins (p. 86)
• Functions of Protein (p. 88)
• Digestion-Absorption-Metabolism Summary (p. 90)
• Protein Requirements (p. 93)
• 6 Energy Balance and Weight Management (p. 103)
• The Human Energy System (p. 104)
• Total Energy Requirements (p. 107)
• Body Composition: Fatness and Leanness (p. 111)
• Health, Obesity, and Social Image (p. 114)
• The Problem of Weight Management (p. 118)
• The Health Model for Weight Management: A Positive Personal Approach (p. 124)
• The Problem of Underweight (p. 126)
• 7 Vitamins (p. 135)
• The Study of Vitamins: Essential Nutrients (p. 136)
• Fat-Soluble Vitamins (p. 136)
• Vitamin A (p. 136)
• Vitamin D (p. 140)
• Vitamin E (p. 144)
• Vitamin K (p. 148)
• Water-Soluble Vitamins (p. 150)
• Vitamin C (p. 150)
• B Vitamins (p. 152)
• Thiamin (p. 154)
• Riboflavin (p. 155)
• Niacin (p. 157)
• Pyridoxine (Vitamin B6) (p. 159)
• Pantothenic Acid (p. 161)
• Biotin (p. 162)
• Folate (p. 163)
• Cobalamin (Vitamin B12) (p. 165)
• 8 Minerals (p. 175)
• Minerals in Human Nutrition (p. 176)
• Major Minerals (p. 176)
• Calcium (p. 176)
• Phosphorus (p. 181)
• Sodium (p. 185)
• Potassium (p. 187)
• Other Major Minerals (p. 187)
• Trace Elements: The Concept of Essentiality (p. 193)
• Iron (p. 194)
• Iodine (p. 201)
• Other Essential Trace Elements (p. 204)
• Probable Essential Trace Elements (p. 207)
• Water-Electrolyte Balance (p. 207)
• Part 2 Community Nutrition: The Life Cycle
• 9 The Food Environment and Food Habits (p. 219)
• The Development of Food Habits (p. 220)
• Ethnic Diversity in American Food Patterns (p. 223)
• Biotechnology and Food: Promise and Controversy (p. 227)
• Food Safety (p. 232)
• Changes in Personal Food Habits (p. 240)
• 10 Family Nutrition Counseling: Food Needs and Costs (p. 249)
• Family Nutrition Counseling (p. 250)
• The Teaching-Learning Process (p. 255)
• The Ecology of Human Nutrition and Malnutrition (p. 257)
• Family Economic Needs: Food Assistance Programs (p. 260)
• Food Buying Guides (p. 262)
• 11 Nutrition During Pregnancy and Lactation (p. 269)
• Maternal Nutrition and the Outcome of Pregnancy (p. 270)
• Positive Nutritional Demands of Pregnancy (p. 271)
• General Dietary Problems (p. 274)
• High-Risk Mothers and Infants (p. 279)
• Complications of Pregnancy (p. 281)
• Nutrition During Lactation (p. 283)
• 12 Nutrition for Growth and Development (p. 293)
• Human Growth and Development (p. 294)
• Nutritional Requirements for Growth (p. 295)
• Stages of Growth and Development: Age Group Needs (p. 297)
• 13 Nutrition for Adults: Early, Middle, and Later Years (p. 321)
• Adulthood: Continuing Human Growth and Development (p. 322)
• Adult Age Groups: Nutrient Needs for Health Promotion and Disease Prevention (p. 323)
• The Aging Process (p. 328)
• Individuality in Nutritional Needs of Elderly Persons (p. 330)
• Preventive Health and Clinical Needs (p. 334)
• 14 Nutrition, Physical Fitness, and Stress (p. 345)
• Modern Civilization, Chronic Disease, and Physical Activity (p. 346)
• Energy Sources for Physical Activity (p. 346)
• Diet and Exercise: Fluids and Nutrients (p. 349)
• Nutrition and Athletic Performance (p. 353)
• Building a Personal Exercise Program (p. 358)
• Stress Management in Physical Fitness (p. 361)
• Physiologic-Metabolic Response to Stress (p. 362)
• Part 3 Introduction to Clinical Nutrition
• 15 Nutrition Assessment and Medical Nutrition Therapy in Patient Care (p. 373)
• The Therapeutic Process (p. 374)
• Nutrition Assessment and Analysis (p. 376)
• Nutritional Intervention: Food Plan and Management (p. 383)
• Evaluation: Quality Patient Care (p. 385)
• 16 Drug-Nutrient Interactions (p. 391)
• Drug-Nutrient Problems in Modern Medicine (p. 392)
• Drug Effects on Food and Nutrients (p. 392)
• Food and Nutrient Effects on Drugs (p. 398)
• Nutrition-Pharmacy Team (p. 403)
• 17 Nutrition Support: Enteral and Parenteral Nutrition (p. 407)
• Nutrition Assessment (p. 408)
• Enteral Nutrition Versus Parenteral Nutrition (p. 411)
• Enteral Feeding in Clinical Nutrition (p. 413)
• Enteral Formulas (p. 415)
• Enteral Nutrition Delivery Systems (p. 417)
• Monitoring the Tube-Fed Patient (p. 420)
• Parenteral Feeding in Clinical Nutrition (p. 421)
• Parenteral Solutions (p. 424)
• Parenteral Nutrition Delivery System (p. 426)
• Home Nutrition Support (p. 427)
• 18 Gastrointestinal Diseases (p. 435)
• Digestive Process (p. 436)
• Problems of the Mouth and Esophagus (p. 436)
• Problems of the Stomach and Duodenum: Peptic Ulcer Disease (p. 440)
• Small Intestine Diseases (p. 443)
• Large Intestine Diseases (p. 448)
• Food Allergies and Sensitivities (p. 450)
• Food Intolerances from Genetic-Metabolic Disease (p. 451)
• Diseases of the Gastrointestinal Accessory Organs (p. 452)
• 19 Diseases of the Heart, Blood Vessels, and Lungs (p. 469)
• Coronary Heart Disease: The Problem of Atherosclerosis (p. 471)
• Essential Hypertension and Vascular Disease (p. 483)
• Chronic Obstructive Pulmonary Disease (p. 486)
• 20 Diabetes Mellitus (p. 493)
• Nature of Diabetes (p. 494)
• General Management of Diabetes (p. 500)
• Rationale for Diabetes Medical Nutrition Therapy (p. 501)
• Implementing Medical Nutrition Therapy (p. 502)
• Issues Related to Medical Therapy (p. 505)
• Management of Diabetes Medical Nutrition Therapy (p. 509)
• Diabetes Education Program (p. 511)
• 21 Renal Disease (p. 519)
• Basic Kidney Function (p. 520)
• Chronic Kidney Disease (p. 521)
• Nutrition Assessment of Patients With Kidney Disease (p. 526)
• Altered Nutrient Requirements With Chronic Kidney Disease (p. 531)
• Medical Nutrition Therapy (p. 533)
• Kidney Stone Disease (p. 540)
• Urinary Tract Infection (p. 543)
• Resources (p. 543)
• 22 Nutritional Care of Surgery Patients (p. 549)
• Nutritional Needs of General Surgery Patients (p. 550)
• Nutritional Concerns for Patients Undergoing Alimentary Canal Surgery (p. 554)
• Nutritional Needs During Metabolic Stress (p. 563)
• 23 Nutrition and Acquired Immunodeficiency Syndrome (AIDS) (p. 571)
• Evolution of HIV and AIDS Epidemic (p. 572)
• Nature of the Disease Process (p. 574)
• Medical Management (p. 575)
• 24 Nutrition and Cancer (p. 591)
• The Process of Cancer Development (p. 592)
• The Body's Defense System (p. 595)
• Impact of Cancer on Nutrition (p. 597)
• Nutritional Therapy (p. 600)
• Nutritional Management of Selected Cancer-Related Symptoms (p. 605)
• Nutrition and Cancer: The Final Analysis (p. 609)
• 25 Nutrition Therapy in Chronic Disabling Conditions and Rehabilitation (p. 615)
• Nutrition Therapy and Rehabilitation (p. 616)
• Principles of Nutrition Therapy (p. 619)
• Musculoskeletal Disease (p. 620)
• Neuromuscular Injury and Disease (p. 624)
• Progressive Neurologic Disorders (p. 630)
• Appendixes
• A Food Composition Table (p. 646)
• B Amino Acid Content of Foods, 100 g, Edible Portion (p. 768)
• C Fatty Acid Content of Common Vegetable Oils (p. 778)
• D Relative Ratios of Polyunsaturated Fat and Saturated Fat (P/S Ratio) in Representative Foods (p. 779)
• E Caffeine Content of Common Beverages and Drugs (p. 780)
• F Dietary Fiber in Selected Plant Foods (p. 781)
• G Sodium Content of Popular Condiments, Fats, and Oils (p. 783)
• H Salt-Free Seasoning Guide (p. 784)
• I CDC Growth Charts: United States (p. 785)
• J Assessment of Nutritional Status: Percentiles (p. 802)
• K Normal Constituents of Blood and Urine in Adults (p. 805)
• L Exchange Lists for Meal Planning (p. 807)
• M Dietary Guidelines for Americans 2000 (p. 814)
• N Guidelines for Nutritional Assessment and Care of Cystic Fibrosis (p. 817)
• O Diets for Nutritional Management of Renal Calculi (p. 819)
• P Calculation Aids and Conversion Tables (p. 825)
• Q Cultural Dietary Patterns (p. 827)
• R Activities Expenditure Table (p. 832)
• Glossary (p. 837)