Presents the core information of an introductory nutrition course. Introduces the nutrients and their importance to the human body, continuing with a brief discussion of recommendations, assessment, and guidelines; discusses food choices and illustrates how to use diet-planning principles to create diets that support good health; discusses digestion and absorption as the body transforms foods into nutrients; describes carbohydrates, fats, and proteins--their chemistry, health effects, roles in the body, and places in the diet and shows how the body derives energy from these three nutrients; looks at energy balance, the factors associated with overweight and underweight, and the benefits and dangers of weight loss and weight gain; describes the vitamins, the minerals, and water--their roles in the body, their deficiency and toxicity symptoms, and their sources; discusses how the partnership of physical activity and nutrition enhances health and shows how the nutrients work together to support fitness; addresses consumer concerns about the safety of the food supply; describes how health care professionals assess nutrition status and shows how they use that assessment information to develop, implement, and evaluate nutrition care plans; presents the special nutrient needs of people through the life span--pregnancy, infancy, childhood, adolescence, and adulthood; shows how illness impairs nutrition status and how attention to nutrition can help prevent illness or speed recovery; describes the impact of severe stresses on nutrition status; describes ways of feeding clients who cannot eat conventional foods and examines the specific dietary care required for clients with particular medical conditions.
The text also incorporates a number of learning tools designed to help students both retain the information and apply their knowledge so they are better prepared to work in a clinical setting.
Cover title: Understanding normal & clinical nutrition.
UNDERSTANDING NORMAL AND CLINICAL NUTRITION, 11e, presents the fundamentals of nutrition and nutrition therapy, along with their practical applications today.
​Sharon Rady Rolfes received her MS in nutrition and food science from Florida State University.
Understanding Normal and Clinical Nutrition
The text integrates practical information and valuable resources to help students apply nutrition knowledge and skills to their daily lives and the clinical setting.
From its stunningly restyled and refined art program to the market-leading resources that accompany this text, UNDERSTANDING NUTRITION connects with its readers and continues to set the standards for texts used in the course.
I. E. Understanding Normal and Clinical Nutrition
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Never HIGHLIGHT a Book Again! Includes all testable terms, concepts, persons, places, and events. Cram101 Just the FACTS101 studyguides gives all of the outlines, highlights, and quizzes for your textbook...