Table of contents for Nutrition & diet therapy : principles and practice / Linda Kelly DeBruyne, Kathryn Pinna, Ellie Whitney.

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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: Overweight and Underweight. 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: Table of Food Composition. Appendix B: WHO: Nutrition Recommendations; Canada: Guidelines and Meal Planning. Appendix C: Exchange Lists for Diabetes. Appendix D: Physical Activity and Energy Requirements. Appendix E: Nutrition Assessment: Supplemental Information. Appendix F: Aids to Calculations. Appendix G: Enteral Formulas. Appendix H: Answers to Self-Check Questions. Glossary. Index.

Library of Congress subject headings for this publication:
Diet therapy.