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Nutrition and Diet Therapy 9th Edition

Linda Kelly DeBruyne, Kathryn Pinna, RD, MS, PhD, Eleanor Noss Whitney

  • Published
  • 864 Pages
Starting At 113.00 See pricing and ISBN options

Overview

NUTRITION AND DIET THERAPY, 9th Edition, is unique in its organization by diets rather than by organ systems or disease states and distinguishes itself through rich pedagogical features that require students to apply their knowledge as they learn it. This text provides core nutrition concepts and up-to-date clinical content at a level that is accessible to the range of health care team members who are responsible for a client's nutrition needs. NUTRITION AND DIET THERAPY provides the basic facts and a wealth of practical information readers need to assume their responsibility for nutrition care.

Linda Kelly DeBruyne,

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.

Kathryn Pinna, RD, MS, PhD,

Kathryn Pinna has taught nutrition, food science, and human biology courses in the San Francisco Bay Area for more than 25 years. Formerly an outpatient Registered Dietitian, Dr. Pinna is a member of both the American Society for Nutrition and the Academy of Nutrition and Dietetics. Her experience also includes work as an Internet consultant and freelance writer, which led to textbook publications such as Nutrition and Diet Therapy, and Nutrition for Health and Health Care. Dr. Pinna earned her MS and PhD in Nutrition from the University of California, Berkeley.

Eleanor Noss Whitney,

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).
  • Coverage of recent developments in nutrition-related public policy, scientific inquiry, and consumer education includes MyPlate resources, nutrition labeling standards, environmental obstacles to healthy lifestyles, iron homeostasis, and regulations on meals and snacks served in schools.
  • Updates to clinical practices and guidelines related to malnutrition classifications, weight management guidelines, relative energy deficiency in sport, vitamin B12 assessment, surgical treatment of liver disease, diabetes management, cardiovascular risk assessment, hypertension management, and chronic kidney disease evaluation have been integrated.
  • New illustrations or photos of Nutrition Facts labels, label claims, glycogen and starch molecules, replacing saturated with unsturated fats, and medical foods enhance understanding.
  • "Clinical Applications" exercises ask students to apply nutrition concepts to situations that might be encountered in a practical setting, as well as help them practice mathematical calculations, synthesize information from previous chapters, and understand the impact of nutrition on health care professionals or their clients.
  • "Self Check" questions test students' recall of key concepts.
  • "Nutrition Assessment" checklists remind students of the most relevant assessment findings specific to a group of disorders and provide cautions regarding the interpretation of assessment parameters.
  • NUTRITION AND DIET THERAPY is organized by diets and broken into four distinct parts (basic nutrition, nutrition through the life cycle, nutrition in health care, and diet therapy).
  • Reviewer-praised "Nutrition in Practice" features appear at the end of every chapter and explore current topics and specialty areas that relate to students' future careers.
  • "How To" boxes include step-by-step guides to estimations, calculations, and other facets of diet planning. Students are able to apply their critical thinking and mathematical skills.
  • Sample menus for therapeutic diets provide students with practical examples of meals tailored to meet the nutritional needs of an individual with a specific medical condition.
  • "Diet-Drug Interaction" boxes in Chapters 16-25 alert students to the many ways that drugs and nutrients can interact.
  • "Your Diet" exercises guide students through an analysis of their personal food choices, focusing on key nutrients.
1. Overview of Nutrition and Health.
Nutrition in Practice: Finding the Truth about Nutrition.
2. Carbohydrates.
Nutrition in Practice: The Glycemic Index in Nutrition Practice.
3. Lipids.
Nutrition in Practice: Figuring Out Fats.
4. Protein.
Nutrition in Practice: Vegetarian Diets.
5. Digestion and Absorption.
Nutrition in Practice: Food Safety.
6. Metabolism, Energy Balance, and Body Composition.
Nutrition in Practice: Eating Disorders.
7. Weight Management: Overweight and Underweight.
Nutrition in Practice: Fad Diets.
8. The Vitamins.
Nutrition in Practice: Phytochemicals and Functional Foods.
9. Water and the Minerals.
Nutrition in Practice: Vitamin and Mineral Supplements.
10. Fitness and Nutrition.
Nutrition in Practice: Supplements and Ergogenic Aids Athletes Use.
11. Nutrition through the Life Span: Pregnancy and Lactation.
Nutrition in Practice: Encouraging Successful Breastfeeding.
12. Nutrition through the Life Span: Infancy, Childhood, and Adolescence.
Nutrition in Practice: Childhood Obesity and the Early Development of Chronic Diseases.
13. Nutrition through the Life Span: Later Adulthood.
Nutrition in Practice: Hunger and Community Nutrition.
14. Illness and Nutrition Care.
Nutrition in Practice: Nutritional Genomics.
15. Medications, Diet-Drug Interactions, and Herbal Supplements.
Nutrition in Practice: Complementary and Alternative Therapies.
16. Specialized Nutrition Support: Enteral and Parenteral Nutrition.
Nutrition in Practice: Inborn Errors of Metabolism.
17. Foods and Food Consistency for Upper GI Disorders.
Nutrition in Practice: Nutrition and Oral Health.
18. Fiber-Modified Diets for Lower Gastrointestinal Tract Disorders.
Nutrition in Practice: Probiotics and Intestinal Health.
19. Carbohydrate- and Fat-Modified Diets for Malabsorption Disorders.
Nutrition in Practice: Anemia in Illness.
20. Nutrition Therapy for Liver and Gallbladder Diseases.
Nutrition in Practice: Alcohol in Health and Disease.
21. Carbohydrate-Controlled Diets for Diabetes Mellitus.
Nutrition in Practice: The Metabolic Syndrome.
22. Fat-Controlled, Mineral-Modified Diets for Cardiovascular Diseases.
Nutrition in Practice: Helping People with Feeding Disabilities.
23. Protein-, Mineral-, and Fluid-Modified Diets for Kidney Diseases.
Nutrition in Practice: Dialysis.
24. Energy- and Protein-Modified Diets for Metabolic and Respiratory Stress.
Nutrition in Practice: Multiple Organ Dysfunction Syndrome.
25. Energy- and Protein-Modified Diets for Cancer and HIV Infection.
Nutrition in Practice: Ethical Issues in Nutrition Care.
Appendix A: Table of Food Composition.
Appendix B: WHO: Nutrition Recommendations; Canada: Guidelines and Meal Planning.
Appendix C: Exchange Lists for Diabetes.
Appendix D: Physical Activity and Energy Requirements.
Appendix E: Nutrition Assessment: Supplemental Information.
Appendix F: Aids to Calculations.
Appendix G: Enteral Formulas.
Appendix H: Answers to Self-Check Questions.
Glossary.
Index.
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This Cengage solution can be seamlessly integrated into most Learning Management Systems (Blackboard, Brightspace by D2L, Canvas, Moodle, and more) but does require a different ISBN for access codes. Please work with your Cengage Learning Consultant to ensure the proper course set up and ordering information. For additional information, please visit the LMS Integration site.

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  • ISBN-10: 1337275298
  • ISBN-13: 9781337275293
  • Bookstore Wholesale Price $113.00
  • RETAIL $113.00

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  • ISBN-13: 9781305110403
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CourseMate w/ eBook, Diet Analysis+ and Global Nutrition Watch Instant Access

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CourseMate, 1 term (6 months) Instant Acces

ISBN: 9781305389205
The more you study, the better the results. Make the most of your study time by accessing everything you need to succeed in one place. Read your textbook, take notes, review flashcards, watch videos, and take practice quizzes for less than the price of a used book—online with CourseMate.

CourseMate with Diet Analysis Plus 10.0 Database, Global Nutrition Watch, 1 term (6 months) Instant Acces

ISBN: 9781305877696
NUTRITION AND DIET THERAPY, 9th Edition, is unique in its organization by diets rather than by organ systems or disease states and distinguishes itself through rich pedagogical features that require students to apply their knowledge as they learn it. This text provides core nutrition concepts and up-to-date clinical content at a level that is accessible to the range of health care team members who are responsible for a client's nutrition needs. NUTRITION AND DIET THERAPY provides the basic facts and a wealth of practical information readers need to assume their responsibility for nutrition care.