Normal view MARC view ISBD view

Nutrition made incredibly easy. [editors, Jaime L. Stockslager ... [et al.]]. - Philadelphia, Pa. ; London : Lippincott Williams & Wilkins, 2002. - 352 p. : ill. - Springhouse incredibly easy series .

Includes bibliographical references (p. 370) and index.

PART 1: Introduction to nutrition:-1. Nutrition basics--2. Digestion and absorption--3. Carbohydrates--4. Protein-- 5. Fat--6.Vitamins and minerals--7. Fluids--PART 2: Assessment:-8.Assessing nutritional status--9. Nutrition across the lifespan--PART 3: Clinical nutrition:-10. Feeding patients--11.Obesity and eating disorders--12. GI System--13.Cardiovascular system--14. Renal system--15. Neurologic system--16. Diabetes mellitus--17. Human immunodeficiency virus disease--18. Special conditions--Selected references.

Part of the 'Springhouse Incredibly Easy Series', this book covers nutritional fundamentals in chapters ranging from recommended allowances of essential nutrients, vitamins and minerals to the processes that transform food into energy.

ISBN: 9781582552231 (pbk.) : £19.95 1582552231 (pbk.) : No price

LCCN: 2002015273

Subjects--Topical Terms:
Patient education.
Nutrition Assessment.
Health promotion.
Nutrition--physiology
Nursing.
Diet in disease.
Nutrition.
Health and Wellbeing.
Dietetics & nutrition

LC Class. No.: RA784

Dewey Class. No.: 616.3 STO