Nutrition
Nutrition Essentials for Nursing Practice
Master the nutrition content you need for success with Nutrition Essentials for Nursing Practice, a practical reference you can use throughout your education and into practice. Throughout the book, the author demonstrates the importance of nutrition to all aspects of nursing practice and emphasizes what you really need to know about nutrition. The Seventh Edition reflects the latest evidence-based practice and nutrition recommendations, while maintaining its nursing process focus and emphasis on patient teaching. Prepare for the board exam with each chapter’s NCLEX-style study questions. Apply nutrition concepts to real world scenarios through intriguing case studies in every chapter. Get involved in real world clinical challenges with 24 online Disease-Oriented Interactive Case Studies. Each case study ends with ten NCLEX-style test questions and five open-ended critical thinking questions. Be ready for teachable moments with patients through the popular Quick Bites features that offer short, compelling food details and facts. Test your knowledge with chapter-opening True/False questions tied to chapter Objectives. (An answer key appears at the end of the chapter). Access a range of useful tools, including Sample Diets, Dietary Reference Intakes, dietary guidelines for the United States and other countries, MyPyramid for Moms, and coverage of nutritional needs throughout the life cycle. Learn to think on your feet in challenging clinical situations with chapter-ending How Do You Respond? sections. Master the content of the course with key terms defined in the margins and chapter-ending key concepts, as well as easy-to-understand tables, and visuals. Find the most up-to-date and reliable nutrition resources online using chapter-ending Web addresses. You can also access the latest research through the wide range of current journal articles posted on thePoint.
Table of contents :
Cover ......Page 1
Title Page ......Page 3
Copyright ......Page 4
Dedication ......Page 5
Reviewers ......Page 6
ORGANIZATION OF THE TEXT......Page 7
Resources for Instructors......Page 8
Resources for Students......Page 9
Acknowledgments ......Page 10
Contents ......Page 11
UNIT ONE: Principles of Nutrition ......Page 13
Learning Objectives ......Page 14
NUTRITION SCREENING......Page 15
NUTRITION CARE PROCESS......Page 16
Assessment......Page 18
Planning: Client Outcomes......Page 22
Nursing Interventions......Page 23
Monitoring and Evaluation......Page 25
Case Study ......Page 26
Key Concepts ......Page 27
References ......Page 29
Learning Objectives ......Page 30
Carbohydrate Classifications ......Page 31
Sources of Carbohydrates......Page 33
How the Body Handles Carbohydrates......Page 37
Functions of Carbohydrates......Page 40
Dietary Reference Intakes......Page 41
Increase Whole Grains......Page 43
Reduce Sugars......Page 45
Prevent Dental Caries......Page 51
Case Study ......Page 52
Study Questions ......Page 53
Key Concepts ......Page 54
Check Your Knowledge Answer Key ......Page 55
References ......Page 56
Learning Objectives ......Page 58
Amino Acids......Page 59
Functions of Protein......Page 60
How the Body Handles Protein......Page 61
Sources of Protein......Page 63
Dietary Reference Intakes......Page 66
Protein Deficiency ......Page 67
PROTEIN IN HEALTH PROMOTION......Page 68
Nutrients of Concern......Page 70
Protein for Muscle Building: Not the Limiting Factor ......Page 71
How Do You Respond? ......Page 73
Study Questions ......Page 74
Key Concepts ......Page 75
Check Your Knowledge Answer Key ......Page 76
References ......Page 77
Learning Objectives ......Page 78
Fatty Acids......Page 79
FUNCTIONS OF FAT IN THE BODY......Page 84
Cholesterol......Page 85
Absorption......Page 86
Fat Catabolism......Page 87
FAT IN FOODS......Page 88
Protein Foods......Page 89
Oils......Page 90
Saturated and Trans Fat......Page 91
Cholesterol......Page 92
FAT IN HEALTH PROMOTION......Page 93
Increase the Amount and Variety of Seafood......Page 94
How Do You Respond? ......Page 98
Study Questions ......Page 99
Key Concepts ......Page 100
Websites ......Page 102
References ......Page 103
Learning Objectives ......Page 104
Vitamins Are Chemically Defined ......Page 105
Some Vitamins Are Antioxidants......Page 106
VITAMIN CLASSIFICATIONS BASED ON SOLUBILITY......Page 107
Fat-Soluble Vitamins......Page 108
Water-Soluble Vitamins......Page 114
Phytochemicals......Page 121
VITAMINS IN HEALTH PROMOTION......Page 122
What About Supplements?......Page 125
Are Supplements a Good Idea?......Page 126
How Do You Respond? ......Page 128
Study Questions ......Page 129
Key Concepts ......Page 130
Check Your Knowledge Answer Key ......Page 131
References ......Page 132
Learning Objectives ......Page 136
Water Output......Page 137
Water Intake......Page 138
Water Recommendations......Page 139
KEYS TO UNDERSTANDING MINERALS......Page 140
General Functions......Page 141
MAJOR ELECTROLYTES......Page 142
Sodium......Page 143
Potassium......Page 145
Calcium......Page 147
Sulfur......Page 149
TRACE MINERALS......Page 150
Iron......Page 151
Zinc......Page 154
Copper......Page 155
Molybdenum......Page 156
Minerals......Page 157
Sodium and Potassium......Page 158
More Calcium......Page 160
Case Study ......Page 161
Study Questions ......Page 162
Key Concepts ......Page 163
References ......Page 165
Learning Objectives ......Page 168
ENERGY EXPENDITURE......Page 169
Basal Metabolism......Page 170
Physical Activity......Page 171
Estimating Total Energy Expenditure......Page 172
Body Mass Index......Page 174
ENERGY BALANCE IN HEALTH PROMOTION......Page 175
Food Choices......Page 178
Activity Choices: Move More, Sit Less......Page 182
Case Study ......Page 184
Study Questions ......Page 185
Key Concepts ......Page 186
Websites ......Page 187
References ......Page 188
UNIT TWO: Nutrition in Health Promotion ......Page 189
Learning Objectives ......Page 190
Dietary Reference Intakes......Page 191
Estimated Average Requirement......Page 192
Adequate Intake......Page 193
Healthy People 2020......Page 194
Dietary Guidelines for Americans......Page 196
MyPlate......Page 198
Guidelines and Graphics in Other Countries......Page 204
Case Study ......Page 207
Study Questions ......Page 208
Key Concepts ......Page 209
Check Your Knowledge Answer Key ......Page 210
References ......Page 211
Learning Objectives ......Page 212
Media......Page 213
Food Labels......Page 215
Dietary Supplements......Page 220
Retaining the Nutrient Content of Food......Page 225
Functional Foods......Page 226
Organically Grown Foods......Page 227
Foodborne Illness......Page 229
Food Biotechnology......Page 234
Food Irradiation......Page 235
Case Study ......Page 236
Study Questions ......Page 237
Key Concepts ......Page 238
Check Your Knowledge Answer Key ......Page 239
Websites ......Page 240
References ......Page 241
Learning Objectives ......Page 242
Convenience Foods......Page 243
THE IMPACT OF CULTURE......Page 245
The Role of Certain Foods in the Diet......Page 249
How Food Is Prepared......Page 250
When and How Food Is Eaten......Page 251
Health Beliefs......Page 252
Dietary Acculturation......Page 253
Understanding Acculturation......Page 254
African Americans......Page 255
Mexican Americans......Page 258
Chinese Americans......Page 260
Christianity......Page 261
Judaism......Page 262
Buddhism......Page 263
Study Questions ......Page 264
Key Concepts ......Page 265
Check Your Knowledge Answer Key ......Page 266
References ......Page 267
Learning Objectives ......Page 269
Folic Acid......Page 270
Other Nutrients of Concern......Page 271
NUTRITION AND LIFESTYLE DURING PREGNANCY......Page 272
Amount of Weight Gain......Page 273
Weight Gain Pattern......Page 274
Calorie Requirements......Page 275
Nutrient Requirements......Page 276
Alcohol......Page 277
Caffeine......Page 278
Fish......Page 279
Physical Activity......Page 280
Maternal Health......Page 281
NUTRITION FOR LACTATION......Page 284
Maternal Diet......Page 285
Attaining Healthy Weight......Page 287
Case Study ......Page 290
Study Questions ......Page 291
Key Concepts ......Page 293
Check Your Knowledge Answer Key ......Page 294
References ......Page 295
Learning Objectives ......Page 298
Breast Milk......Page 299
Infant Formula......Page 301
Infant Feeding and Obesity......Page 303
Complementary Foods: Introducing Solids......Page 305
Calories and Nutrients......Page 307
Nutrients of Concern......Page 309
Calories and Nutrients......Page 312
Eating Practices......Page 313
Nutrients of Concern......Page 314
NUTRITION FOR ADOLESCENTS (12–18 YEARS)......Page 316
Nutrients of Concern......Page 317
Overweight and Obesity......Page 318
Healthy Lifestyles and Obesity Prevention......Page 319
Breakfast Skipping......Page 322
Adolescent Pregnancy......Page 323
Case Study ......Page 324
Study Questions ......Page 325
Key Concepts ......Page 326
Check Your Knowledge Answer Key ......Page 327
References ......Page 328
Learning Objectives ......Page 332
AGING AND OLDER ADULTS......Page 333
Aging Demographics......Page 334
Healthy Aging......Page 335
Nutritional Needs of Older Adults......Page 336
Food Intake of Older Adults......Page 339
Anorexia of Aging......Page 343
Polypharmacy......Page 344
Osteoporosis......Page 345
Sarcopenia......Page 347
Obesity......Page 348
Alzheimer Disease......Page 349
LONG-TERM CARE......Page 350
Restrictive Diets......Page 351
A Liberal Diet Approach......Page 352
How Do You Respond? ......Page 355
Study Questions ......Page 356
Key Concepts ......Page 358
Check Your Knowledge Answer Key ......Page 359
References ......Page 360
UNIT THREE: Nutrition in Clinical Practice ......Page 365
Learning Objectives ......Page 366
OBESITY......Page 367
Causes of Obesity......Page 368
Goals of Treatment......Page 369
Evaluating Motivation to Lose Weight......Page 370
Nutrition Therapy......Page 371
Behavior Modification ......Page 377
Physical Activity......Page 379
Pharmacotherapy......Page 380
Bariatric Surgery......Page 381
Weight Maintenance After Loss......Page 387
Obesity Prevention......Page 388
Etiology......Page 392
Nutrition Therapy for Anorexia......Page 394
Eating Disorders Not Otherwise Specified ......Page 395
How Do You Respond? ......Page 396
Study Questions ......Page 397
Key Concepts ......Page 398
Check Your Knowledge Answer Key ......Page 400
References ......Page 401
Learning Objectives ......Page 405
Normal, Regular, and House Diets......Page 407
Modular Products......Page 409
ENTERAL NUTRITION......Page 412
Feeding Route......Page 413
Formula Characteristics......Page 414
Delivery Methods......Page 417
Initiating and Advancing the Feeding......Page 419
Transition to an Oral Diet......Page 420
PARENTERAL NUTRITION......Page 425
Composition of PN......Page 427
Initiation and Administration......Page 428
Case Study ......Page 430
Study Questions ......Page 431
Key Concepts ......Page 432
Check Your Knowledge Answer Key ......Page 433
References ......Page 434
Learning Objectives ......Page 435
Hormonal Response to Stress......Page 436
Nutrition Therapy......Page 437
Method of Feeding......Page 441
Recovery......Page 442
Nutrition Therapy......Page 444
Chronic Obstructive Pulmonary Disease......Page 446
Case Study ......Page 449
Study Questions ......Page 450
Key Concepts ......Page 451
Check Your Knowledge Answer Key ......Page 452
References ......Page 453
Learning Objectives ......Page 455
Nausea and Vomiting......Page 457
Dysphagia......Page 458
Gastroesophageal Reflux Disease......Page 462
Peptic Ulcer Disease......Page 463
Dumping Syndrome......Page 464
How Do You Respond? ......Page 468
Study Questions ......Page 469
Key Concepts ......Page 470
Check Your Knowledge Answer Key ......Page 471
References ......Page 472
Learning Objectives ......Page 473
Diarrhea......Page 475
MALABSORPTION DISORDERS......Page 480
Lactose Intolerance......Page 482
Inflammatory Bowel Disease......Page 483
Celiac Disease......Page 485
Short Bowel Syndrome......Page 488
Irritable Bowel Syndrome......Page 490
Diverticular Disease......Page 491
Ileostomies and Colostomies......Page 493
Liver Disease......Page 495
Pancreatitis......Page 497
Gallbladder Disease......Page 498
Case Study ......Page 503
Study Questions ......Page 504
Key Concepts ......Page 505
Check Your Knowledge Answer Key ......Page 506
References ......Page 507
Learning Objectives ......Page 509
DIABETES......Page 510
Type 2 Diabetes......Page 511
Gestational Diabetes......Page 512
Preventing Diabetes......Page 513
Managing Diabetes......Page 514
Controlling Diabetes Complications......Page 519
Exchange Lists for Meal Planning......Page 520
Carbohydrate Counting......Page 526
Changing Behaviors......Page 527
Dietary Supplements......Page 529
Insulin Therapy for People with Type 1 Diabetes......Page 531
Exercise in Insulin Users......Page 532
Hyperosmolar Hyperglycemic Nonketotic Syndrome......Page 534
SICK-DAY MANAGEMENT......Page 535
Diabetes in Later Life......Page 536
DIABETIC DIETS IN THE HOSPITAL......Page 537
How Do You Respond? ......Page 540
Study Questions ......Page 541
Key Concepts ......Page 542
Check Your Knowledge Answer Key ......Page 544
References ......Page 545
Learning Objectives ......Page 547
Hypertension......Page 548
Atherosclerosis......Page 556
Coronary Heart Disease......Page 558
DIET IN CARDIOVASCULAR HEALTH PROMOTION......Page 559
Overall Food Patterns......Page 560
Quality of Fat......Page 563
Dietary Supplements......Page 564
Nutrition Therapy......Page 565
Study Questions ......Page 572
Key Concepts ......Page 574
References ......Page 575
Learning Objectives ......Page 579
CHRONIC KIDNEY DISEASE......Page 580
Symptoms and Complications of CKD......Page 581
Predialysis Nutrition Therapy......Page 583
Nutrition Therapy During Dialysis......Page 588
Translating Recommendations into Meals......Page 589
Kidney Transplantation......Page 591
ACUTE KIDNEY INJURY......Page 592
Nutrition Therapy......Page 593
KIDNEY STONES......Page 594
Nutrition Therapy......Page 595
How Do You Respond? ......Page 598
Case Study ......Page 599
Study Questions ......Page 600
Key Concepts ......Page 601
Websites ......Page 602
References ......Page 603
Learning Objectives ......Page 605
Nutrition in Cancer Prevention and Promotion......Page 606
The Impact of Cancer on Nutrition......Page 608
The Impact of Cancer Treatments......Page 610
Nutrition Therapy During Cancer Treatment......Page 613
Nutrition for Cancer Survivors......Page 618
HIV-Associated Weight Loss and Wasting......Page 619
Nutrition Therapy......Page 621
Food Safety......Page 623
Case Study ......Page 628
Study Questions ......Page 629
Key Concepts ......Page 630
Check Your Knowledge Answer Key ......Page 631
References ......Page 632
APPENDICES ......Page 635
APPENDIX 1: Dietary Reference Intakes (DRIs): Recommended Dietary Allowances and Adequate Intakes, Total Water and Macronutrients Food and Nutrition Board, Institute of Medicine, National Academies ......Page 636
APPENDIX 2: Dietary Reference Intakes (DRIs): Recommended Dietary Allowances and Adequate Intakes, Vitamins Food and Nutrition Board, Institute of Medicine, National Academies......Page 637
APPENDIX 3: Dietary Reference Intakes (DRIs): Recommended Dietary Allowances and Adequate Intakes, Elements Food and Nutrition Board, Institute of Medicine, National Academies......Page 640
APPENDIX 4: Answers to Study Questions......Page 642
Index ......Page 645
