The Nurse Practitioner′s Guide to Nutrition
Samenvatting
The Nurse Practitioner s Guide to Nutrition is a comprehensive clinical resource for nurse practitioners working in a variety of clinical care settings. Emphasizing practical nutrition information, this accessible guide provides guidance on incorporating nutrition history questions and counselling techniques into routine care across all clinical settings.
The book begins by discussing fundamental concepts in nutrition assessment, giving readers a solid framework from which to approach subsequent chapters. Section Two focuses on nutrition from a lifespan perspective, organizing information by the issues most pertinent to patients at different stages of life. Section Three presents nutrition counselling across clinical care settings ranging from cardiology, endocrinology, oncology, and gastroenterology to caring for the obese patient.
Each chapter includes essential information distilled in quick–access tabular format and clinical scenarios that apply key concepts discussed to real–world examples. Ideal for both in–training and qualified advanced practice nurses, The Nurse Practitioner s Guide to Nutrition is an essential tool for assessing, managing, and treating nutrition–related conditions, as well as promoting nutritional health for all patients.
This activity has been approved for 35 nursing continuing education contact hours through the Temple University College of Health Professions and Social Work Department of Nursing Provider Unit, an approved provider of continuing nursing education by the Pennsylvania State Nurses Association, itself an accredited approver by the American Nurses Credentialing Center s Commission on Accreditation.
For e–book users: CNE materials are available for download after purchase.
This title is also available as a mobile App from MedHand Mobile Libraries. Buy it now from Google Play or the MedHand Store.
Specificaties
Inhoudsopgave
<p>Contributors, ix</p>
<p>Section 1 Introduction to Nutrition Concepts, 1</p>
<p>Chapter 1 The Role of Nurse Practitioners, 3<br />Kathleen C. Ashton</p>
<p>Chapter 2 Nutrition Assessment for Nurse Practitioners, 12<br />M. Elayne DeSimone and Lisa Hark</p>
<p>Chapter 3 Nutrition Counseling for Effective Behavior Change , 31<br />Darwin Deen, Virginia Biddle, and Dara Dirhan</p>
<p>Section 2 Nutrition During the Lifespan, 43</p>
<p>Chapter 4 Nutrition from Pre–conception Through Lactation, 45<br />Amy McKeever, Patricia Digiacomo, Lisa Hark, and Kathleen Larkins</p>
<p>Chapter 5 Nutrition from Infancy Through Adolescence, 79<br />Susan Breakell Gresko and Bridget S. Sullivan</p>
<p>Chapter 6 Nutrition for Older Adults, 113<br />Cecilia Borden, Christine Conner, and Lisa Hark</p>
<p>Section 3 Nutrition in the Clinical Setting, 135</p>
<p>Chapter 7 Obesity and Bariatric Surgery Care, 137<br />Lisa Hark, Darwin Deen, and Dory Ferraro</p>
<p>Chapter 8 Cardiology Care, 160<br />Frances Burke and Lisa Hark<br /></p>
<p>Chapter 9 Endocrinology Care of the Diabetic Patient, 184<br />Neva White, Rickie Brawer, and Cheryl Marco</p>
<p>Chapter 10 Digestive Disorders and Gastrointestinal Care, 207<br />Julie Vanderpool and Beth–Ann Norton</p>
<p>Chapter 11 Renal Care, 235<br />Jean Stover and Lauren Solomon</p>
<p>Chapter 12 Cancer Prevention and Oncology Care, 261<br />Tamara B. Kaplan, Maureen Huhmann, and Theresa P. Yeo</p>
<p>Chapter 13 Enteral and Parenteral Nutrition Support, 289<br />Jennifer M. Dolan, Nancy Sceery, and Nancy Stoner</p>
<p>Appendices, 313</p>
<p>Appendix A: Food Sources of Vitamin A, 315</p>
<p>Appendix B: Food Sources of Vitamin D, 316</p>
<p>Appendix C: Food Sources of Vitamin E, 317</p>
<p>Appendix D: Food Sources of Vitamin K, 318</p>
<p>Appendix E: Food Sources of Vitamin C, 319</p>
<p>Appendix F: Food Sources of Folate, 320</p>
<p>Appendix G: Food Sources of Calcium (Dairy), 321</p>
<p>Appendix H: Food Sources of Calcium (Non–dairy), 322</p>
<p>Appendix I: Food Sources of Sodium, 323</p>
<p>Appendix J: Food Sources of Potassium, 324</p>
<p>Appendix K: Food Sources of Magnesium, 325</p>
<p>Appendix L: Food Sources of Iron, 326</p>
<p>Appendix M: Food Sources of Omega–3 Fatty Acids, 327</p>
<p>Appendix N: Food Sources of Oxalic Acid, 328</p>
<p>Appendix O: Food Sources of Dietary Fiber, 329</p>
<p>Appendix P: Food Sources of Purine, 330</p>
<p>Appendix Q: Therapeutic Lifestyle Changes (TLC) Diet (Low–fat, Low–saturated Fat Diet), 331</p>
<p>Appendix R: DASH Diet, 332</p>
<p>Appendix S: Dietary Reference Intakes (DRIs): Recommended Intakes for Individuals, Vitamins, 333</p>
<p>Appendix T: Dietary Reference Intakes ( DRIs ): Recommended Intakes for Individuals, Elements, 335</p>
<p>Review Questions, 339</p>
<p>Review Answers, 365</p>
<p>Index, 367</p>
<p>Enrollment Form/Answer Sheet, 385</p>
<p>Continuing Education Activity Evaluation Form, 387</p>
Net verschenen
Rubrieken
- aanbestedingsrecht
- aansprakelijkheids- en verzekeringsrecht
- accountancy
- algemeen juridisch
- arbeidsrecht
- bank- en effectenrecht
- bestuursrecht
- bouwrecht
- burgerlijk recht en procesrecht
- europees-internationaal recht
- fiscaal recht
- gezondheidsrecht
- insolventierecht
- intellectuele eigendom en ict-recht
- management
- mens en maatschappij
- milieu- en omgevingsrecht
- notarieel recht
- ondernemingsrecht
- pensioenrecht
- personen- en familierecht
- sociale zekerheidsrecht
- staatsrecht
- strafrecht en criminologie
- vastgoed- en huurrecht
- vreemdelingenrecht