PART I: BASIC NUTRITION. 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. Proteins and Amino Acids. 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. PART II: NUTRITION THROUGHOUT LIFE. 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. PART III: NUTRITION IN HEALTH CARE. 14. Illness and Nutrition Care. Nutrition in Practice: Nutritional Genomics. 15. Medications, Herbal Supplements, and Diet-Drug Interactions. Nutrition in Practice: Complementary and Alternative Therapies. 16. Specialized Nutrition Support: Enteral and Parenteral Nutrition. Nutrition in Practice: Inborn Errors of Metabolism. PART IV: MEDICAL NUTRITION THERAPY. 17. Foods and Food Consistency for Upper GI Disorders. Nutrition in Practice: 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. 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. APPENDIX F: Aids to Calculation. APPENDIX G: Enteral Formulas. APPENDIX H: Answers to Self Check Questions. Glossary. Index.
About the Author
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. As a consultant for a group of Tallahassee pediatricians, she teaches infant nutrition classes to parents. She is a registered dietititan and maintains a professional membership in the American Dietetic Association.
Kathryn Pinna received her M.S. and Ph.D. in nutrition from the University of California at Berkeley. She has taught nutrition, food science, and human biology courses in the San Francisco Bay Area for over 20 years and currently teaches nutrition classes at City College of San Francisco. She has also worked as an outpatient dietitian, Internet consultant, and freelance writer. Her other publications include the textbooks Nutrition and Diet Therapy and Nutrition for Health and Health Care. She is a registered dietitian and member of the American Society for Nutrition and the American Dietetic Association.
Ellie Whitney, PH.D., received her B.A. in Biology from Radcliffe College in 1960 and her Ph.D. in Biology from Washington University, St. Louis, in 1970. Formerly on the faculties at Florida State University and Florida A&M University and a dietitian registered with the American Dietetic Association, she now devotes full time to research, writing, and consulting in nutrition, health, and environmental issues. Her earlier publications include articles in SCIENCE, GENETICS, and other journals. Her textbooks include NUTRITION CONCEPTS AND CONTROVERSIES, 12th EDITION; UNDERSTANDING NUTRITION, 12th EDITION; UNDERSTANDING NORMAL AND CLINICAL NUTRITION, 9th EDITION; and NUTRITION AND DIET THERAPY, 7th EDITION, all with Cengage Wadsworth. She also recently co-authored PRICELESS FLORIDA (Pineapple Press), a comprehensive text examining the ecosystems in her home state. Her additional interests include energy conservation, solar energy use, alternatively fueled vehicles, and ecosystem restoration.