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Test Bank for Understanding Normal and Clinical Nutrition, 11th Edition, Sharon Rady Rolfes, ISBN-10: 133709806X, ISBN-13: 9781337098069

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Test Bank for Understanding Normal and Clinical Nutrition, 11th Edition, Sharon Rady Rolfes, ISBN-10: 133709806X, ISBN-13: 9781337098069

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  • ISBN-10 ‏ : ‎ 133709806X
  • ISBN-13 ‏ : ‎ 978-1337098069
  • Author: Sharon Rady Rolfes

Nourish your mind with UNDERSTANDING NORMAL AND CLINICAL NUTRITION, 11e! Start by learning about normal nutrition, including the impacts of food and nutrients on your mental and physical health, and then turn your focus to the clinical side of nutrition and the therapeutic care of people with health problems. Packed with practical information and resources, this text is designed to help you understand and apply nutrition concepts to your daily life as well as clinical settings. Features in the text include real-life case studies and questions, step-by-step “How To” instruction, detailed illustrations, intriguing vignettes, a full glossary, and much more. Regardless of your background, the authors enthusiasm, student-friendly writing, careful explanations, and current topics will inspire you to take a healthy look at the field of nutrition!

 

Table of Content:

  1. Ch 1: An Overview of Nutrition
  2. 1-1 Food Choices
  3. 1-2 The Nutrients
  4. 1-3 The Science of Nutrition
  5. 1-4 Dietary Reference Intakes
  6. 1-5 Nutrition Assessment
  7. 1-6 Diet and Health
  8. Highlight 1: Nutrition Information and Misinformation
  9. Ch 2: Planning a Healthy Diet
  10. 2-1 Principles and guidelines
  11. 2-2 Diet-Planning Guides
  12. 2-3 Food Labels
  13. Highlight 2: Vegetarian Diets
  14. Ch 3: Digestion, Absorption, and Transport
  15. 3-1 Digestion
  16. 3-2 Absorption
  17. 3-3 The Circulatory Systems
  18. 3-4 The Health and Regulation of the GI Tract
  19. Highlight 3: Common Digestive Problems
  20. Ch 4: The Carbohydrates: Sugars, Starches, and Fibers
  21. 4-1 The Chemist’s View of Carbohydrates
  22. 4-2 Digestion and Absorption of Carbohydrates
  23. 4-3 Glucose in the Body
  24. 4-4 Health Effects and Recommended Intakes of Sugars
  25. 4-5 Health Effects and Recommended Intakes of Starch and Fibers
  26. Highlight 4: Carbs, kCalories, and Controversies
  27. Ch 5: The Lipids: Triglycerides, Phospholipids, and Sterols
  28. 5-1 The Chemist’s View of Fatty Acids and Triglycerides
  29. 5-2 The Chemist’s View of Phospholipids and Sterols
  30. 5-3 Digestion, Absorption, and Transport of Lipids
  31. 5-4 Lipids in the Body
  32. 5-5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol
  33. 5-6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
  34. Highlight 5: High-Fat Foods-Friend or Foe?
  35. Ch 6: Protein: Amino Acids
  36. 6-1 The Chemist’s View of Proteins
  37. 6-2 Digestion and Absorption of Proteins
  38. 6-3 Proteins in the Body
  39. 6-4 Protein in Foods
  40. 6-5 Health Effects and Recommended Intakes of Protein
  41. Highlight 6: Nutritional Genomics
  42. Ch 7: Energy Metabolism
  43. 7-1 Chemical Reactions in the Body
  44. 7-2 Breaking Down Nutrients for Energy
  45. Highlight 7: Alcohol in the Body
  46. Ch 8: Energy Balance and Body Composition
  47. 8-1 Energy Balance
  48. 8-2 Energy In: The kCalories Foods Provide
  49. 8-3 Energy Out: The kCalories the Body Expends
  50. 8-4 Body Weight and Body Composition
  51. 8-5 Health Risks Associated with Body Weight and Body Fat
  52. Highlight 8: Eating Disorders
  53. Ch 9: Weight Management: Overweight, Obesity, and Underweight
  54. 9-1 Overweight and Obesity
  55. 9-2 Causes of Overweight and Obesity
  56. 9-3 Problems of Overweight and Obesity
  57. 9-4 Aggressive Treatments for Obesity
  58. 9-5 Weight-Loss Strategies
  59. 9-6 Underweight
  60. Highlight 9: The Latest and Greatest Weight-Loss Diet-Again
  61. Ch 10: The Water-Soluble Vitamins: B Vitamins and Vitamin C
  62. 10-1 The Vitamins-An Overview
  63. 10-2 The B Vitamins
  64. 10-3 Vitamin C
  65. Highlight 10: Vitamin and Mineral Supplements
  66. Ch 11: The Fat-Soluble Vitamins: A, D, E, and K
  67. 11-1 Vitamin A and Beta-Carotene
  68. 11-2 Vitamin D
  69. 11-3 Vitamin E
  70. 11.4 Vitamin K
  71. Highlight 11: Antioxidant Nutrients in Disease Prevention
  72. Ch 12: Water and the Major Minerals
  73. 12-1 Water and the Body Fluids
  74. 12-2 The Minerals-An Overview
  75. 12-3 The Major Minerals
  76. Highlight 12: Osteoporosis and Calcium
  77. Ch 13: The Trace Minerals
  78. 13-1 The Trace Minerals-An Overview
  79. 13-2 The Trace Minerals
  80. 13-3 Contaminant Minerals
  81. Highlight 13: Phytochemicals and Functional Foods
  82. Ch 14: Life Cycle Nutrition: Pregnancy and Lactation
  83. 14-1 Nutrition Prior to Pregnancy
  84. 14-2 Growth and Development during Pregnancy
  85. 14-3 Maternal Weight
  86. 14-4 Nutrition during Pregnancy
  87. 14-5 High-Risk Pregnancies
  88. 14-6 Nutrition during Lactation
  89. Highlight 14: Fetal Alcohol Syndrome
  90. Ch 15: Life Cycle Nutrition: Infancy, Childhood, and Adolescence
  91. 15-1 Nutrition during Infancy
  92. 15-2 Nutrition during Childhood
  93. 15-3 Nutrition during Adolescence
  94. Highlight 15: Childhood Obesity and the Early Development of Chronic Diseases
  95. Ch 16: Life Cycle Nutrition: Adulthood and the Later Years
  96. 16-1 Nutrition and Longevity
  97. 16-2 The Aging Process
  98. 16-3 Energy and Nutrient Needs of Older Adults
  99. 16-4 Nutrition-Related Concerns of Older Adults
  100. 16-5 Food Choices and Eating Habits of Older Adults
  101. Highlight 16: Hunger and Community Nutrition
  102. Ch 17: Nutrition Care and Assessment
  103. 17-1 Nutrition in Health Care
  104. 17-2 Nutrition Assessment
  105. Highlight 17: Nutrition and Immunity
  106. Ch 18: Nutrition Intervention
  107. 18-1 Implementing Nutrition Care
  108. 18-2 Energy Intakes in Hospital Patients
  109. 18-3 Dietary Modifications
  110. Highlight 18: Food Allergies
  111. Ch 19: Medications, Diet-Drug Interactions, and Herbal Products
  112. 19-1 Medications in Disease Treatment
  113. 19-2 Diet-Drug Interactions
  114. 19-3 Herbal Supplements
  115. Highlight 19: Complementary and Alternative Medicine
  116. Ch 20: Enteral Nutrition Support
  117. 20-1 Oral Supplements
  118. 20-2 Tube Feedings in Medical Care
  119. 20-3 Enteral Formulas
  120. 20-4 Administration of Tube Feedings
  121. Highlight 20: Inborn Errors of Metabolism
  122. Ch 21: Parenteral Nutrition Support
  123. 21-1 Indications for Parenteral Nutrition
  124. 21-2 Parenteral Solutions
  125. 21-3 Administering Parenteral Nutrition
  126. 21-4 Nutrition Support at Home
  127. Highlight 21: Ethical Issues in Nutrition Care
  128. Ch 22: Metabolic and Respiratory Stress
  129. 22-1 The Body’s Responses to Stress and Injury
  130. 22-2 Nutrition Treatment of Acute Stress
  131. 22-3 Respiratory Stress
  132. Highlight 22: Multiple Organ Dysfunction Syndrome
  133. Ch 23: Upper Gastrointestinal Disorders
  134. 23-1 Conditions Affecting the Esophagus
  135. 23-2 Conditions Affecting the Stomach
  136. 23-3 Gastric Surgery
  137. Highlight 23: Oral Health and Chronic Illness
  138. Ch 24: Lower Gastrointestinal Disorders
  139. 24-1 Common Intestinal Problems
  140. 24-2 Malabsorption
  141. 24-3 Conditions Affecting the Pancreas
  142. 24-4 Conditions Affecting the Small Intestine
  143. 24-5 Conditions Affecting the Large Intestine
  144. Highlight 24: Probiotics and Intestinal Health
  145. Ch 25: Liver Disease and Gallstones
  146. 25-1 Fatty Liver and Hepatitis
  147. 25-2 Cirrhosis
  148. 25-3 Liver Transplantation
  149. 25-4 Gallstone Disease
  150. Highlight 25: Anemia in Illness
  151. Ch 26: Diabetes Mellitus
  152. 26-1 Overview of Diabetes Mellitus
  153. 26-2 Treatment of Diabetes Mellitus
  154. 26-3 Diabetes Management in Pregnancy
  155. Highlight 26: The Metabolic Syndrome
  156. Ch 27: Cardiovascular Diseases
  157. 27-1 Atherosclerosis
  158. 27-2 Coronary Heart Disease (CHD)
  159. 27-3 Stroke
  160. 27-4 Hypertension
  161. 27-5 Heart Failure
  162. Highlight 27: Coping with Feeding Disabilities
  163. Ch 28: Kidney Diseases
  164. 28-1 Functions of the Kidneys
  165. 28-2 The Nephrotic Syndrome
  166. 28-3 Acute Kidney Injury
  167. 28-4 Chronic Kidney Disease
  168. 28-5 Kidney Stones
  169. Highlight 28: Dialysis
  170. Ch 29: Cancer and HIV Infection
  171. 29-1 Cancer
  172. 29-2 HIV Infection
  173. Highlight 29: Foodborne Illness
  174. Appendixes
  175. Appendix A: Cells, Hormones, and Nerves
  176. Appendix B: Basic Chemistry Concepts
  177. Appendix C: Biochemical Structures and Pathways
  178. Appendix D: Measures of Protein Quality
  179. Appendix E: Nutrition Assessment: Supplemental Information
  180. Appendix F: Estimated Energy Needs
  181. Appendix G: Choose Your Foods: Food Lists for Diabetes and Weight Management
  182. Appendix H: Table of Food Composition
  183. Appendix J: Healthy People 2020
  184. Appendix K: Aids to Calculation
  185. Appendix L: Enteral Formulas
  186. Glossary
  187. Index

 

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