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Authored by a dietitian and a nursing instructor, this thoroughly revised second edition introduces nutrition and diet therapy as it relates to nursing practice. For this new edition, all chapters have been completely revised to incorporate information based on the most recent research, and new chapters have been added to reflect the latest developments in health care. This book provides a collaborative approach to nutritional care of clients with diverse backgrounds and nutritional requirements. The basic nutrition principles are presented in the nursing process format so the reader can easily apply them in providing nutrition support, performing client assessments, and giving client instruction.
The Diet Manual This manual was developed by Jacqueline Larson M.S., R.D.N. and Associates. The collaborative efforts of this group have resulted in a simple manual designed for use by physicians and health care professionals in providing nutrition care to individuals in Long Term Care. The Diet Manual is ideal for Skilled Nursing Communities, Assisted Living Communities, Board and Care Homes and Group Homes. The purpose of this diet manual is to establish a common language and practice for physicians and other healthcare professionals to use when providing nutritional care to individuals under the all aspects of long term care. Standard use of diet terminology can assist in providing a smooth transition for individuals transferred between facilities, and placed in Skilled nursing Communities, Assisted Living Communities, Board and Care Homes, Group Homes or other long term care facilities. Standard Diet Order Terminology Include: Texture modified diets and Therapeutic modified diets. The NEW texture modified diets include the International Dysphagia Diet Standardization (IDDS) and Previous Textured modified diets: Chopped Ground Puree as facilities work to transition diets. Also included are Clear Liquid Diet, Full Liquid Diet, Thickened Liquids, High Calorie High Protein, Therapeutic Heart Healthy, Cholesterol Controlled Diet, Medium Chain Triglycerides, Fat Controlled Diet, Low FODMAP, Consistent Carbohydrate Diet No Added Salt (3-4 g. Sodium), Low Sodium Diet (2 g. Sodium), Renal Diet, Anti-Reflux Diet, COPD Diet, High Fiber Diet, Low Purine, Halal, Kosher, Vegetarian, Adverse Reactions to Foods (Egg, Gluten, Milk Free, Lactose Controlled, Nuts/Peanuts, Fish/Seafood) This manual has been simplified to include only diets most routinely ordered. Each diet lists: (when appropriate) Overview, Indications, Diet Considerations, Nutritional Adequacy, Diet Guidelines, Sample Meal Plan or Meal Pattern.
Discusses how to incorporate nutrition information into nursing care. Presents the fundamentals of nutrition, covering such topics as carbohydrates, protein, lipids, energy balance and weight control, vitamins, minerals, and fluid and electrolytes. Discusses potential adverse side effects of deficient and excessive intakes; consumption trends and future areas of research; nutrition during pregnancy, infancy and childhood; alterations in health, e.g. stress, surgery, and oncology, along with recommended dietary interventions; etc. New material for this third edition includes the current dietary guidelines for Americans; updated ADA exchange lists; key terms, key concepts, and focus on critical thinking; a new chapter on digestion, absorption, and metabolism; a new combined chapter on energy balance and weight control; and a new combined chapter on cancer and AIDS. For use by nursing students and practicing nurses.
This clear, concise and practical guide to therapeutic diets shows nurses how to integrate dietary considerations into their nursing care. It describes the dietary treatment of 98 specific diseases as well as the role of diet in cancer, burns and the peri-operative period. It also relates diet to the pathophysiology of the disease and other treatment modalities, including diet-drug interrelationships. Also provided are suggested nursing diagnoses related to nutritional or dietary problems.
Proven nutrition strategies for optimizing health and combating specific diseases – written for the advanced practice nurse As scientific evidence continues to emerge showing the underlying role nutrition and diet play in preventing and treating common health issues such as cardiovascular disease, diabetes, and cancer, there's renewed emphasis by healthcare providers on delivering individualized nutrition prescriptions to patients to improve health outcomes. While this role has traditionally been performed in out-patient and in-patient settings by registered dieticians, advanced practice nurses now play a major role in giving diet and nutrition advice to patients and, in some cases, prescribing medical and diet therapy plans. Diet Therapy in Advanced Practice Nursing gathers together the evidence-based guidelines and practices recommended for the prevention, management, and treatment of a variety of disease states. Co-authors Katie Ferraro, RD, and Cheryl Winter, RD, NP, used their combined knowledge and experience in nutrition and nursing practice to write an easy-to-use book that gives readers practical resources such as: Meal planning and tracking tools Nutrition screening, assessment, and counseling techniques Body weight regulation principles Nutrition assessment and monitoring parameters Individual chapters cover nutrition for all major disease states, giving prevention guidelines, medical nutrition and diet therapy recommendations, patient education tools, and detailed complication and side effect considerations. The book concludes with appendices containing key information for clinical reference, including Dietary Reference Intake (DRI) tables, USDA Food Patterns, CDC Growth Charts, and Useful Conversions for Nutrition.
Now updated, this quick-reference provides practical, evidence-based recommendations for nutrition of healthy individuals, nutritional support of hospitalized patients, and dietary management of patients with diabetes, renal disease, cancer, and AIDS.