Test Bank for Lutz’s Nutrition and Diet Therapy 7th by Mazur

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Product details:

• ISBN-10 ‏ : ‎ 0803668147
• ISBN-13 ‏ : ‎ 978-0803668140
• Author:  Erin E. Mazur

Meet the ever-changing demands of providing quality nutritional care for patients across the lifespan. This popular textprovides a strong foundation in the science of nutrition and a clear understanding of how to apply that knowledge in practice, recognizing the need for nurses to work with other healthcare professionals to ensure optimal nutrition in patient care.

See what instructors and students are saying…

“The nursing students really struggled with nutrition concepts and application to nursing. The book is well written and easy for the student to understand. Our Nutrition ATI scores improved dramatically after adding the book to the nursing courses.”—Carolyn Boiman, PhD, RN, Instructor

Table of contents:

1. UNIT I: The Role of Nutrients in the Human Body
2. 1: Nutrition in Human Health
3. The Language of Nutrition
4. Health Promotion and Disease Prevention
5. Unbalanced Nutrition
6. Nutritional Care
7. Impact of Culture on Nutrition
8. 2: Carbohydrates
9. Composition of Carbohydrates
10. Basic Terminology
11. Functions of Carbohydrates
12. Health and Carbohydrates
13. Food Sources
14. Carbohydrate Counting
15. Food Groups
16. Dietary Recommendations
17. 3: Fats
18. Basic Terminology
19. Physical Properties and Food Sources
20. Functions of Fats
21. Cholesterol
22. Dietary Recommendations Concerning Fat
23. Dietary Fat Intake and Health
24. 4: Protein
25. Composition of Proteins
26. Functions of Proteins in the Body
27. Classification of Food Protein
28. Dietary Reference Intakes
29. Wise Protein Choices
30. 5: Energy Balance
31. Homeostasis and Survival
32. Measuring Energy
33. Energy Nutrient Values
34. Components of Energy Expenditure
35. Energy Intake
36. Dietary Recommendations
37. 6: Vitamins
38. The Nature of Vitamins
39. Fat-Soluble Vitamins
40. Water-Soluble Vitamins
41. Vitamin Supplements
42. 7: Minerals
43. Functions of Minerals
44. Classification of Minerals
45. Major Minerals
46. Trace Minerals
47. Other Minerals That Have an Impact on Health
48. Mineral Supplementation
49. 8: Water
50. Water in Human Nutrition
51. Physiology of Body Fluids
52. Water Balance and Imbalances
53. 9: Digestion, Absorption, Metabolism, and Excretion
54. Overview of the Major Processes
55. Digestion
56. Absorption
57. Metabolism
58. Excretion of Waste
59. UNIT II: Family and Community Nutrition
60. 10: Life Cycle Nutrition: Pregnancy and Lactation
61. Nutrition During Pregnancy
62. The Breastfeeding Mother
63. 11: Life Cycle Nutrition: Infancy, Childhood, and Adolescence
64. Psychosocial Development
65. Nutrition in Infancy
66. Nutrition of the Toddler (Age 1 to 3 Years)
67. Nutrition of the Preschool Child (Age 3 to 6 Years)
68. Nutrition of the School-Age Child (Age 6 to 12 Years)
69. Nutrition in Adolescence
70. Overweight in Children and Adolescents
71. 12: Life Cycle Nutrition: The Mature Adult
72. Young Adulthood
73. Middle Adulthood
74. Older Adulthood
75. 13: Food Management
76. Food Irradiation
77. Microbiological Hazards
78. Environmental Pollutants
79. Food Additives
80. The Food Label
81. UNIT III: Clinical Nutrition
82. 14: Nutrient Delivery
83. Food Service in Institutions
84. Nutritional Care Services
85. Importance of Nutritional Care
86. Methods of Nutrient Delivery
87. 15: Interactions: Food and Nutrients Versus Medications and Supplements
88. Extent of Use
89. Mechanisms of Interactions
90. Dietary Supplements
91. Enhancing Athletic Performance
92. Responsibilities of Health-Care Professionals
93. 16: Weight Management
94. Terminology and Classification
95. Prevalence and Incidence of Overweight and Obesity
96. Basic Science of Energy Imbalance
97. Consequences of Obesity
98. Factors Influencing Food Intake
99. Physiology
100. Theories About Obesity
101. Federal Guidelines
102. Treatment of Energy Imbalances
103. Weight-Loss Maintenance
104. The Role of Nutrition Educators
105. Reduced Body Mass

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