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Nutrition and Diet Therapy, 10th Edition

Linda Kelley DeBruyne, Kathryn Pinna, Eleanor Noss Whitney

  • Copyright 2020
  • {{checkPublicationMessage('Published', '2019-01-01T00:00:00+0000')}}
Starting At £51.50 See pricing and ISBN options
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Nutrition and Diet Therapy 10th Edition by Linda Kelley DeBruyne/Kathryn Pinna/Eleanor Noss Whitney
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Overview

NUTRITION AND DIET THERAPY, 10th Edition, provides a foundation in core nutrition concepts and clinical approaches in diet therapy today. Designed to accelerate understanding, chapters are organized by diets instead of organ systems or disease states, adding valuable context for all members of health care teams who may be responsible for client nutrition. Practical learning features include the available MindTap interactive platform, which requires students to apply newfound knowledge and develop the skills they need to craft nutrition plans and help others meet nutritional goals.

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Meet the Authors

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Linda Kelley DeBruyne

Linda Kelly DeBruyne, M.S., R.D., received her B.S. and M.S. degrees in nutrition and food science from 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 publications include the textbooks NUTRITION FOR HEALTH AND HEALTH CARE, NUTRITION AND DIET THERAPY and HEALTH: MAKING LIFE CHOICES. She is a registered dietitian nutritionist and maintains a professional membership in the Academy of Nutrition and Dietetics.

Kathryn Pinna

Kathryn Pinna, Ph.D., received her M.S. and Ph.D. degrees in nutrition from the University of California at Berkeley. She taught nutrition, food science, and human biology courses in the San Francisco Bay Area for over 25 years and also worked as an outpatient dietitian, Internet consultant, and freelance writer. Her publications include the textbooks NUTRITION FOR HEALTH AND HEALTH CARE, UNDERSTANDING NORMAL AND CLINICAL NUTRITION and NUTRITION AND DIET THERAPY. She is currently a member of the American Society for Nutrition and the Academy of Nutrition and Dietetics.

Eleanor Noss Whitney

Ellie Whitney, PhD grew up in New York City and received her B.A. and Ph.D. degrees in English and biology at Radcliffe/Harvard University and Washington Universities, respectively. She has taught at both Florida State University and Florida A&M University, has written newspaper columns on environmental matters for the Tallahassee Democrat, and has authored almost a dozen college textbooks on nutrition, health, and related topics, many of which have been revised multiple times over the years. In addition to teaching and writing, she has spent the past three-plus decades exploring outdoor Florida and studying its ecology. Her latest book is Priceless Florida: The Natural Ecosystems (Pineapple Press, 2004).

What's New

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  • Client Content: NEW client-focused content includes MyPlate resources for vegetarians; updated nutrition labeling standards; information on the Mediterranean diet; intermittent fasting; carbohydrate and protein recommendations for athletes; information for pregnant and lactating women regarding choline, advice on eating fish, and signs and symptoms of preeclampsia; responsive feeding of infants and supplement recommendations for infants; CVD lifestyle management; and sources of FODMAPs.
  • Clinical Updates: Up-to-date information on AIDS-wasting syndrome according to current guidelines, values for routine laboratory tests, diagnoses that have nutritional implications, individual blood glucose responses to food, metabolically healthy obesity, the relationship of ghrelin and sleep to obesity, nutrition therapy for cirrhosis, inhaled insulin, glycemic goals for pregnant women with diabetes, the effects of drugs used in hypertension treatment, and dietary guidelines for chronic kidney disease.
  • Illustrated Concepts: NEW photos or illustrations help readers grasp Nutrition Facts labels--including the new label, supplement labels, the blood clotting process, variations between metabolic syndromes among ethnic groups, adaptive feeding equipment, and more.

Features

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  • Clinical Exercises. "Clinical Applications" exercises prompt readers to apply nutrition concepts to realistic situations in health care settings, and offer practice with math calculations and synthesizing concepts from the readings.
  • Self-Testing. Timely “Self Check" questions test recall of key concepts in every chapter.
  • Mindful Reminders. "Nutrition Assessment" checklists offer a concise set of parameters and cautionary reminders for assessing patients and interpreting the results properly.
  • Logical Organization: Organized by diets, the book explores the distinct differences of each in terms of basic nutrition, nutrition through the life cycle, nutrition in health care and diet therapy.
  • Care Scenarios: Praised by reviewers, “Nutrition in Practice" features follow every chapter to give students big-picture exposure to current topics and specialty areas in nutrition and health careers.
  • "How To" Boxes: These concise guides feature step-by-step instructions for student practice with estimations, calculations and other facets of diet planning.
  • Sample Menus: To illustrate therapeutic diets, these menus offer practical examples of meals tailored to meet the nutritional needs those with specific medical conditions.
  • Drug Alerts: To avoid dangerous outcomes, "Diet-Drug Interaction" boxed features alert students to the many ways that drugs and nutrients can interact.
  • Self-Assessment: Insightful "Your Diet" exercises guide readers through an analysis of personal food choices, focusing on key nutrients and putting them in the client’s shoes.

Table of Contents

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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. Protein.
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.
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.
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.
14. Illness and Nutrition Care.
Nutrition in Practice: Nutritional Genomics.
15. Medications, Diet-Drug Interactions, and Herbal Supplements.
Nutrition in Practice: Complementary and Alternative Therapies.
16. Specialized Nutrition Support: Enteral and Parenteral Nutrition.
Nutrition in Practice: Inborn Errors of Metabolism.
17. Foods and Food Consistency for Upper GI Disorders.
Nutrition in Practice: Nutrition and 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 Disorders.
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: Aids to Calculations.
Appendix B: WHO: Nutrition Recommendations.
Appendix C: Choose Your Food: Food Lists for Diabetes.
Appendix D: Physical Activity and Energy Requirements.
Appendix E: Nutrition Assessment: Supplemental Information.
Appendix F: Enteral Formulas.
Glossary.
Index.

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  • ISBN-10: 0357391748
  • ISBN-13: 9780357391747
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  • ISBN-10: 0357699483
  • ISBN-13: 9780357699485
  • RETAIL £51.50

  • ISBN-10: 0357039866
  • ISBN-13: 9780357039861
  • RETAIL £79.99

  • ISBN-10: 0357257359
  • ISBN-13: 9780357257357
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Students: Buy now