Nutrition and diet therapy. 4th ed.
1981
Williams Sue Rodwell
The role of nutrition in public health, in basic health care and in clinical management of disease is the premise of this text designed for health professionals and students. In terms of patient needs, nutrition therapy is an important component of the total care of the patient, and the nutritionist is an integral member of the health care team. Part 1 reviews basic facts on nutrient functions, sources, digestion, absorption and metabolism. Part 2 discusses applied nutrition in community health. Topics such as food misinformation, food supply, food habits, nutrition education and diet counseling are considered. Part 3 describes nutrition in various health care specialities including obstetrics, pediatrics, geriatrics, rehabilitation and psychiatry. Part 4 examines the principles of nutrition assessment and therapy in clinical care. Therapeutic nutrition in patients with obesity, diabetes, gastrointestinal disease, cardiovascular disorders, and renal, liver and gallbladder disease is discussed; 2 final chapters explore nutritional care of the surgical and cancer patient.
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