Basic Nutrition and Diet Therapy
By
Corinne H. Robinson
Contents
Unit 1 : Introduction to Food and Nutrition— Individual and Community Goals
1 - Food, Nutrition, and Health
2 - Nutrition in the Community
3 - The Nutrients and Their Utilization
4 - Guides for Nutritional Planning
Unit 2 : The Nutrients
5 - Proteins and Amino Acids
6 - Fats
7 - Carbohydrates
8 - Energy Metabolism
9 - Mineral Elements
10 - Fluid and Electrolyte Balance
11 - Vitamins: Introduction and Fat-Soluble Vitamins
12 - Water-soluble Vitamins
Unit 3 : Practical Planning For Good Nutrition
13 - Meal Planning for Adults
14 - Nutrition for Growth and Development
15 - Food Acceptance, Cultural Food Patterns, and Food Habits
16 - Safeguarding the Food Supply
17 - Food Legislation, Labeling, and Selection
Unit 4 : Diet Therapy
18 - Nutrition and Diet for the Patient
19 - Modifications of the Normal Diet for Texture: Normal, Fluid, and Soft Fiber-Restricted Diets
20 - Dietary Calculations with Food Exchange Lists
21 - Problems of Weight Control: Low- and High-Calorie Diets
22 - Diabetes Mellitus: Diet Controlled for Carbohydrate, Protein, and Fat
23 - Various Metabolic Disorders
24 - Atherosclerosis: Fat-Controlled, Cholesterol-Restricted Diets
25 - Diseases of the Heart: Sodium-Restricted Diets
26 - Diseases of the Kidney: Diets Controlled for Protein, Potassium, and Sodium
27 - Diseases of the Gastrointestinal Tract: Bland Fiber-Restricted Diet; High-Fiber Diet; Very Low-Residue Diet
28 - Malabsorption Disorders: Lactose-Free Diet; Gluten-Restricted Diet
29 - Diseases of the Liver, Gallbladder, and Pancreas
30 - Food Allergies and Skin Disorders
31 - Nutrition in Surgical Conditions: Tube Feedings; High-Protein, High-Fat Diet (for Dumping Syndrome)
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