Nutrition for Health and Health Care,
8th Edition

1. Overview of Nutrition and Health.
2. Digestion and Absorption.
3. Carbohydrates.
4. Lipids.
5. Protein.
6. Energy Balance and Body Composition.
7. Weight Management.
8. The Vitamins.
9. Water and the Minerals.
10. Nutrition through the Life Span: Pregnancy and Lactation.
11. Nutrition through the Life Span: Infancy, Childhood, and Adolescence.
12. Nutrition through the Life Span: Later Adulthood.
13. Nutrition Care and Assessment.
14. Nutrition Intervention and Diet–Drug Interactions.
15. Enteral and Parenteral Nutrition Support.
16. Nutrition in Metabolic and Respiratory Stress.
17. Nutrition and Upper Gastrointestinal Disorders.
18. Nutrition and Lower Gastrointestinal Disorders.
19. Nutrition and Liver Diseases.
20. Nutrition and Diabetes Mellitus.
21. Nutrition and Cardiovascular Diseases.
22. Nutrition and Renal Diseases.
23. Nutrition, Cancer, and HIV Infection.

• Linda Kelly 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.

• Up-to-Date Tables detail components of the Dietary Guidelines for Americans, 2020-2025, the importance of glucose in the body, key dietary recommendations for infants and toddlers, recommendations for preventing obesity in children, laboratory values on routine lab tests, herbal products, tube feeding routes, foods that increase intestinal gas, sources of gluten, laboratory values for the evaluation of liver disease, clinical features of hepatic encephalopathy, insulin preparations, lifestyle modifications for blood pressure reduction, and dietary guidelines for chronic kidney disease.

• New Client Lifestyle content includes mobile apps to help patients track food and activity, eating pattern information for vegetarians, information on the Mediterranean diet, intermittent fasting, information for pregnant women regarding eating fish and signs and symptoms of preeclampsia, responsive feeding of infants and supplement recommendations for infants, CVD lifestyle management, and safety concerns associated with the use of probiotics.

• New Clinical Updates cover laboratory values for the evaluation of liver disease, classifications of blood pressure measurements, values for routine laboratory tests, clinical guidelines on nutrition therapy for patients with diabetes, diagnoses that have nutritional implications, use of prophylactic medications in persons at risk of HIV exposure, types of oxygen equipment available for patients on oxygen therapy, individual blood glucose responses to food, metabolically healthy obesity, the relationship of ghrelin and sleep to obesity, nutrition therapy for cirrhosis, glycemic goals for pregnant women with diabetes, the effects of drugs used in hypertension treatment, and dietary guidelines for chronic kidney disease.

• New photos and illustrations help readers grasp Nutrition Facts labels--including the new food label--the blood clotting process, variations between metabolic syndromes among ethnic groups, adaptive feeding equipment, and more.

• Updated "Clinical Application" sections encourage readers to apply skills by practicing math calculations, synthesizing clinical readings or exploring how dietary changes affect certain types of patients.

• New and Updated "Nutrition in Practice" features follow every chapter to expose readers to popular trends and issues in nutrition and prepare them for clinical settings.

• "How To" boxes in the readings explain math calculations, nutrition guidelines or patient care concepts presented in the chapter.

• "Nutrition Assessment Checklist" boxes throughout the chapters highlight assessment parameters that align with life cycle stages or certain clinical disorders.

• Sample menus, nursing diagnoses and therapeutic diet tables illustrate how health care pros can use nutrition concepts to make better decisions in patient care.

• Styled after the N.C.L.E.X. exam, chapter-ending review questions offer helpful practice for readers taking the national nursing accreditation exam.

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