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Reference
Nutrition Essentials for Nursing Practice, Seventh Edition,
International Edition
Susan G. Dudek RD, BS
978-1-4511-8894-3 • June 2013 • Softbound • 8” x 10” • 664 pp
978-1-4511-8612-3 • North American Edition: Available in US, Canada, Australia, New Zealand, Puerto Rico and US Virgin Islands only
Master the nutrition content you need for success with
Nutrition
Essentials for Nursing Practice
, a practical reference you can use
throughout your education and into practice. Throughout the book,
the author demonstrates the importance of nutrition to all aspects
of nursing practice and emphasizes what you really need to know
about nutrition. The Seventh Edition reflects the latest evidence-based
practice and nutrition recommendations, while maintaining its nursing
process focus and emphasis on patient teaching.
Features
•
NEW!
24 Disease-Oriented Interactive Case Studies are available
online. To give students practice applying concepts, each case study
ends with ten NCLEX
®
-style test questions and five open-ended
critical thinking questions that can be emailed to or printed for the
instructor.
•
NEW!
Updated content reflects the latest evidence-based practice,
including revised nutrition recommendations from the American
Diabetes Association and the World Cancer Research Fund/
American Institute for Cancer Research, and MyPyramid for Moms.
•
NEW!
PrepU, a truly personalized study experience that allows
students to drill, drill, drill in an engaging online environment, is
available for the first time with this Seventh Edition.
• Challenge your students to apply their knowledge of nutrition
through case studies in every chapter.
• Help your students prepare for the board exam with each chapter’s
NCLEX
®
-style study questions.
• Engage students with popular Quick Bites features that offer short,
compelling food details and facts ideal for teachable moments with
patients.
Table of Contents
Unit One:
Principles of Nutrition
Ch. 1: Nutrition in Nursing
Ch. 2: Carbohydrates
Ch. 3: Protein
Ch. 4: Lipids
Ch. 5: Vitamins
Ch. 6: Water and Minerals
Ch. 7: Energy Balance
Unit Two:
Nutrition in Health
Promotion
Ch. 8: Guidelines for Healthy Eating
Ch. 9: Consumer Issues
Ch. 10: Cultural and Religious Influences on
Food and Nutrition
Ch. 11: Healthy Eating for Healthy Babies
Ch. 12: Nutrition for Infants, Children, and
Adolescents
Ch. 13: Nutrition for Older Adults
Unit Three:
Nutrition in Clinical
Practice
Ch. 14: Obesity and Eating Disorders
Ch. 15: Feeding Patients: Oral Diets and
Enteral and Parenteral Nutrition
Ch. 16: Nutrition for Patients with Metabolic
or Respiratory Stress
Ch. 17: Nutrition for Patients with Upper
Gastrointestinal Disorders
Ch. 18: Nutrition for Patients with Disorders
of the Lower GI Tract and Accessory Organs
Ch. 19: Nutrition for Patients with Diabetes
Mellitus
Ch. 20: Nutrition for Patients with
Cardiovascular Disorders
Ch. 21: Nutrition for Patients with Kidney
Disorders
Ch. 22: Nutrition for Patients with Cancer
or HIV/AIDS
APPENDICES
APPENDIX 1: Dietary Reference Intakes
(DRIs): recommended dietary allowances
and adequate intakes, total water and
macronutrients
APPENDIX 2: Dietary Reference Intakes
(DRIs): recommended dietary allowances and
adequate intakes, vitamins
APPENDIX 3: Dietary Reference Intakes
(DRIs): recommended dietary allowances and
adequate intakes, elements
APPENDIX 4: Answers to Study Questions
INDEX
available