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Nutrition Therapy and Pathophysiology 3rd Edition

Marcia Nahikian Nelms, Kathryn P. Sucher

  • Published
  • Previous Editions 2011
  • 1008 Pages

Overview

NUTRITION THERAPY AND PATHOPHYSIOLOGY, 3E provides a comprehensive review of disease pathophysiology and treatment with a focus on current research into and application of evidence-based nutritional care for students, clinicians, and researchers. The third edition continues to provide an all-in-one resource for the study of nutrition therapy that closely integrates the nutrition care process through its chapter organization and pedagogy. NUTRITION THERAPY AND PATHOPHYSIOLOGY strives to prepare students for success in clinical practice and foster growth in expertise in their field.

Marcia Nahikian Nelms, Ohio State University

Marcia Nahikian Nelms is currently a professor of clinical health and rehabilitation sciences and director of the dietetic internship in the Division of Medical Dietetics-College of Medicine at Ohio State University and a registered dietician. She has practiced as a dietician and public health nutritionist for over 25 years. Her clinical expertise centers on the development and practice of evidence-based nutrition therapy for a variety of conditions including diabetes, gastrointestinal diseases, and hematology-oncology for both pediatric and adult populations, as well as the development of alternative teaching environments for students receiving their clinical training. She is the lead author of Nutrition Therapy and Pathophysiology (2016) and Medical Nutrition Therapy: A Case Study Approach (2014), both published by Cengage Learning. In addition, she has contributed to the Academy of Nutrition and Dietetics Nutrition Care Manual sections on gastrointestinal disorders and is the author of numerous peer-reviewed journal articles and chapters for other texts. Dr. Nahikian Nelms has received the Governor's Award for Outstanding Teaching for the State of Missouri, the award for Outstanding Dietetic Educator in Missouri and Ohio, and the PRIDE award from Southeast Missouri State University in recognition of her teaching.

Kathryn P. Sucher, San Jose State University, Professor emerita

Dr. Sucher received her bachelor's and master's degrees from the University of California and her ScD from Boston University Medical Center in Nutritional Science. She recently retired from San Jose State University, where she taught medical nutrition therapy and was the dietetic internship director for 20 years. in addition to her research interest in nutrition therapy, she is also a recognized authority on how diet, health, and disease are affected by culture/ethnicity and religion. Dr. Sucher has published newsletters, numerous articles, and textbooks on this subject. She is also the coauthor of Nutrition Therapy and Pathophysiology, 3e (Cengage Learning 2016) and Food and Culture, 6e (Cengage Learning 2012).
  • Twenty-six new Life Cycle Perspectives features have been added to provide greater coverage of nutrition therapy to meet the unique needs of pediatric and geriatric populations.
  • Chapters in Parts 1 and 2 have been revised to reflect the current scope and standards of dietetics practice, with a focus on the appropriate application of the nutrition care process, including standardized documentation of care using International Dietetics and Nutritional Terminology.
  • All chapters in Part 4 have been updated with reviews of the latest research into pathophysiology, medical treatment, and the role of nutrition and explanations of current evidence-based practice guidelines; several chapters have been streamlined to focus more on the concepts and practical advice most useful to students.
  • The third edition provides new or expanded coverage of the assessment of malnutrition, the use of evidence-based guidelines to guide appropriate nutrition interventions, and the monitoring and evaluation step of the nutrition care process. The third edition builds on its previous foundation of pathophysiology with additional integration of the aspects of inflammation and genomics that may affect nutrition goals and intervention decisions.
  • New illustrations enhance understanding of disease pathophysiology and progression (e.g., congestive heart failure, irritable bowel syndrome, cell mitosis in cancer, and metabolic blocks), surgical procedures (e.g., fundoplication and distal splenorenal shunt), and assessment/treatment protocols (e.g., estimation of energy needs, diagnosis of malnutrition, weight management, hypertension, and nutrition support during metabolic stress).
  • New photographs of attractive foods appropriate for therapeutic diets are included to emphasize the connection between nutrient prescriptions and the day-to-day meals that provide them.
  • Practitioner Interviews provide real-life perspectives on working with patients in different specializations as well as advice for dietetic interns.
  • Chapter Review Questions review key concepts in a discussion format; their answers located in the appendix provide students with a quick and easy reference.
  • End-of-chapter tables describing complementary and alternative therapies provide a handy reference for the intern or practitioner.
  • Additional learning aids, including chapter glossaries, informative tables, explanatory figures, and web links with brief annotations reinforce student learning.
  • NUTRITION THERAPY AND PATHOPHYSIOLOGY, 3E provides ideal coverage for instructors who want a text focused on "clinical" or "diet therapy" topics without the basic nutrition chapters.
  • An emphasis on pathophysiology clearly connects nutrition therapy practices and expected outcomes to underlying disease processes at each level of organization, from cells to organ systems.
  • In-chapter boxes throughout the text focus students on topics related to clinical applications, research, brief historical developments in nutrition, and nutrition therapy for special populations.
Part I: THE ROLE OF NUTRITION THERAPY IN HEALTH CARE.
1. Role of the Dietitian in the Health Care System.
Part II: THE NUTRITION CARE PROCESS.
2. The Nutrition Care Process.
3. Nutrition Assessment: Foundation of the Nutrition Care Process.
4. Nutrition Intervention and Nutrition Monitoring and Evaluation.
5. Enteral and Parenteral Nutrition Support.
6. Documentation of the Nutrition Care Process.
Part III: INTRODUCTION TO PATHOPHYSIOLOGY.
7. Fluid and Electrolyte Balance.
8. Acid-Base Balance.
9. Cellular and Physiological Response to Injury: The Role of the Immune System.
10. Nutritional Genomics.
11. Pharmacology.
Part IV: NUTRITION THERAPY.
12. Diseases and Disorders of Energy Imbalance.
13. Diseases of the Cardiovascular System.
14. Diseases of the Upper Gastrointestinal Tract.
15. Diseases of the Lower Gastrointestinal Tract.
16. Diseases of the Liver, Gallbladder, and Exocrine Pancreas.
17. Diseases of the Endocrine System.
18. Diseases of the Renal System.
19. Diseases of the Hematological System.
20. Diseases and Disorders of the Neurological System.
21. Diseases of the Respiratory System.
22. Metabolic Stress and the Critically Ill.
23. Neoplastic Disease.
24. HIV and AIDS.
25. Diseases of the Musculoskeletal System.
26. Metabolic Disorders.
Appendix A: Answers to Chapter Review Questions.
Appendix B: Answers to Application of the NCP Questions.
Appendix C1: Nutrition Assessment and Monitoring and Evaluation Terminology.
Appendix C2: Nutrition Diagnosis Terminology.
Appendix C3: Nutrition Intervention Terminology.
Appendix D1: Triceps Skinfold Thickness, Arm Muscle Area (AMA), and Mid-Upper Arm Fat Area (AFA): Procedures, Computations, Interpretations, and Percentiles.
Appendix D2: Nomogram for Calculations of Arm Muscle Circumference and Area.
Appendix E: Routine Laboratory Tests with Nutritional Implications.
Appendix F: Normal Values for Physical Examination.
Appendix G: Nutritional Deficiencies Revealed by Physical Examination.
Appendix H: Evidence-Based Analysis Process.
Appendix I: Enteral Formulas.
Appendix J: Parenteral Formulas.
Appendix K1: Choose Your Foods: Exchange Lists for Diabetes.
Appendix K2: Exchange Calculation Form.
Appendix L1: Saturated Fat, Total Fat, Cholesterol, and Omega-3 Content of Meat, Fish, and Poultry (3 oz Portions).
Appendix L2: Heme and Nonheme Iron Content of Selected Foods.
Appendix L3: Dietary and Supplemental Calcium Guide.
Appendix L4: Resistant Starch Guide.
Appendix M: Common Medical Abbreviations.
Glossary.

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  • ISBN-10: 1305683064
  • ISBN-13: 9781305683068
  • STARTING AT $32.99

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  • ISBN-10: 1305111966
  • ISBN-13: 9781305111967
  • Bookstore Wholesale Price $215.25
  • RETAIL $286.95

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