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Lutz's Nutrition and Diet Therapy

Lutz's Nutrition and Diet Therapy 7th Edition

By: Erin Mazur
ISBN-10: 0803668147
/ ISBN-13: 9780803694699
Edition: 7th Edition
Language: English
				
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UNIT I: The Role of Nutrients in the Human Body

    • 1: Nutrition in Human Health
    • The Language of Nutrition
    • Health Promotion and Disease Prevention
    • Unbalanced Nutrition
    • Nutritional Care
    • Impact of Culture on Nutrition
    • 2: Carbohydrates
    • Composition of Carbohydrates
    • Basic Terminology
    • Functions of Carbohydrates
    • Health and Carbohydrates
    • Food Sources
    • Carbohydrate Counting
    • Food Groups
    • Dietary Recommendations
    • 3: Fats
    • Basic Terminology
    • Physical Properties and Food Sources
    • Functions of Fats
    • Cholesterol
    • Dietary Recommendations Concerning Fat
    • Dietary Fat Intake and Health
    • 4: Protein
    • Composition of Proteins
    • Functions of Proteins in the Body
    • Classification of Food Protein
    • Dietary Reference Intakes
    • Wise Protein Choices
    • 5: Energy Balance
    • Homeostasis and Survival
    • Measuring Energy
    • Energy Nutrient Values
    • Components of Energy Expenditure
    • Energy Intake
    • Dietary Recommendations
    • 6: Vitamins
    • The Nature of Vitamins
    • Fat-Soluble Vitamins
    • Water-Soluble Vitamins
    • Vitamin Supplements
    • 7: Minerals
    • Functions of Minerals
    • Classification of Minerals
    • Major Minerals
    • Trace Minerals
    • Other Minerals That Have an Impact on Health
    • Mineral Supplementation
    • 8: Water
    • Water in Human Nutrition
    • Physiology of Body Fluids
    • Water Balance and Imbalances
    • 9: Digestion, Absorption, Metabolism, and Excretion
    • Overview of the Major Processes
    • Digestion
    • Absorption
    • Metabolism
    • Excretion of Waste

UNIT II: Family and Community Nutrition

    • 10: Life Cycle Nutrition: Pregnancy and Lactation
    • Nutrition During Pregnancy
    • The Breastfeeding Mother
    • 11: Life Cycle Nutrition: Infancy, Childhood, and Adolescence
    • Psychosocial Development
    • Nutrition in Infancy
    • Nutrition of the Toddler (Age 1 to 3 Years)
    • Nutrition of the Preschool Child (Age 3 to 6 Years)
    • Nutrition of the School-Age Child (Age 6 to 12 Years)
    • Nutrition in Adolescence
    • Overweight in Children and Adolescents
    • 12: Life Cycle Nutrition: The Mature Adult
    • Young Adulthood
    • Middle Adulthood
    • Older Adulthood
    • 13: Food Management
    • Food Irradiation
    • Microbiological Hazards
    • Environmental Pollutants
    • Food Additives
    • The Food Label

UNIT III: Clinical Nutrition

    • 14: Nutrient Delivery
    • Food Service in Institutions
    • Nutritional Care Services
    • Importance of Nutritional Care
    • Methods of Nutrient Delivery
    • 15: Interactions: Food and Nutrients Versus Medications and Supplements
    • Extent of Use
    • Mechanisms of Interactions
    • Dietary Supplements
    • Enhancing Athletic Performance
    • Responsibilities of Health-Care Professionals
    • 16: Weight Management
    • Terminology and Classification
    • Prevalence and Incidence of Overweight and Obesity
    • Basic Science of Energy Imbalance
    • Consequences of Obesity
    • Factors Influencing Food Intake
    • Physiology
    • Theories About Obesity
    • Federal Guidelines
    • Treatment of Energy Imbalances
    • Weight-Loss Maintenance
    • The Role of Nutrition Educators
    • Reduced Body Mass
    • 17: Diet in Diabetes Mellitus and Hypoglycemia
    • Definition and Classification
    • Functions of Insulin
    • Causes of Diabetes
    • Signs and Symptoms
    • Complications
    • Management
    • Medications for Diabetes
    • Medical Nutritional Management of Diabetes
    • Special Considerations
    • Teaching Self-Care
    • 18: Diet in Cardiovascular Disease
    • Occurrence of Cardiovascular Disease
    • Underlying Pathology
    • Risk Factors in Cardiovascular Disease
    • Dietary Measures in Prevention and Treatment
    • 19: Diet in Renal Disease
    • Anatomy and Physiology of the Kidneys
    • Kidney Disease
    • Treatment of Kidney Disease
    • Nutritional Care
    • Teaching Diet for Kidney Disease
    • Renal Disease in Children
    • Kidney Stones
    • Urinary Tract Infections
    • 20: Diet in Digestive Diseases
    • Dietary Considerations With Surgical Clients
    • Disorders of the Mouth and Throat
    • Disorders of the Esophagus
    • Disorders of the Stomach
    • Disorders of the Intestines
    • Diseases of the Liver
    • Gallbladder Disease
    • Diseases of the Pancreas
    • 21: Diet and Cancer
    • Definitions and Statistics
    • Diet and Cancer Development
    • Nutrition for Cancer Clients
    • 22: Nutrition in Critical Care
    • Stress and Critical Care
    • Nutrition and Respiration
    • Nutritional Therapy
    • Refeeding Syndrome
    • 23: Diet in HIV and AIDS
    • Human Immunodeficiency Virus
    • Acquired Immune Deficiency Syndrome
    • The Epidemic
    • Complications of HIV Infection
    • Treatment
    • Malnutrition in AIDS Clients
    • Nutritional Care in AIDS
    • Client Teaching
    • Follow-Up Care
    • 24: Nutritional Care of the Terminally Ill
    • Dealing With Death
    • The Dying Process
    • Palliative Versus Curative Care
    • Nutrition Screening
    • Ethical and Legal Considerations
    • General Considerations

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