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 counseling techniques into routine care across all clinical settings. The book begins by providing fundamental concepts in nutrition assessment during the nursing assessment, giving readers a solid framework from which to approach subsequent chapters. Section Two focuses on nutrition from a lifespan perspective,…mehr
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 counseling techniques into routine care across all clinical settings. The book begins by providing fundamental concepts in nutrition assessment during the nursing 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 counseling 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 advanced practice nurses in training and practice, 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.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Lisa Hark, PhD, RD is a world renowned nutritionist and best-selling author of nutrition textbooks for health professionals. She is also an Associate Professor at Jefferson Medical College in Philadelphia. Kathleen Ashton, PhD, ACNS-BC, a sought-after speaker and educator, is a Professor of Nursing at Thomas Jefferson University, Jefferson School of Nursing in Philadelphia. Darwin Deen, MD, MS is a respected nutrition educator of health professionals and co-editor of the Complete Guide to Nutrition in Primary Care. He is also a Medical Professor at the Sophie Davis School of Biomedical Education at the City College of New York.
Inhaltsangabe
About the Editors vii Contributors ix Section 1 Introduction to Nutrition Concepts 1 Chapter 1 The Role of Nurse Practitioners 3 Kathleen C. Ashton Chapter 2 Nutrition Assessment for Nurse Practitioners 12 M. Elayne DeSimone and Lisa Hark Chapter 3 Nutrition Counseling for Effective Behavior Change 31 Darwin Deen Virginia Biddle and Dara Dirhan Section 2 Nutrition during the Lifespan 43 Chapter 4 Nutrition from Pre-conception through Lactation 45 Amy McKeever Patricia Digiacomo Lisa Hark and Kathleen Larkins Chapter 5 Nutrition from Infancy through Adolescence 79 Susan Breakell Gresko and Bridget S. Sullivan Chapter 6 Nutrition for Older Adults 113 Cecilia Borden Christine Conner and Lisa Hark Section 3 Nutrition in the Clinical Setting 135 Chapter 7 Obesity and Bariatric Surgery Care 137 Lisa Hark Darwin Deen and Dory Ferraro Chapter 8 Cardiology Care 160 Frances Burke and Lisa Hark Chapter 9 Endocrinology Care of the Diabetic Patient 184 Neva White Rickie Brawer and Cheryl Marco Chapter 10 Digestive Disorders and Gastrointestinal Care 207 Julie Vanderpool and Beth-Ann Norton Chapter 11 Renal Care 235 Jean Stover and Lauren Solomon Chapter 12 Cancer Prevention and Oncology Care 261 Tamara B. Kaplan Maureen Huhmann and Theresa P. Yeo Chapter 13 Enteral and Parenteral Nutrition Support 289 Jennifer M. Dolan Nancy Sceery and Nancy Stoner Appendices 313 Appendix A: Food Sources of Vitamin A 315 Appendix B: Food Sources of Vitamin D 316 Appendix C: Food Sources of Vitamin E 317 Appendix D: Food Sources of Vitamin K 318 Appendix E: Food Sources of Vitamin C 319 Appendix F: Food Sources of Folate 320 Appendix G: Food Sources of Calcium (Dairy) 321 Appendix H: Food Sources of Calcium (Non-dairy) 322 Appendix I: Food Sources of Sodium 323 Appendix J: Food Sources of Potassium 324 Appendix K: Food Sources of Magnesium 325 Appendix L: Food Sources of Iron 326 Appendix M: Food Sources of Omega-3 Fatty Acids 327 Appendix N: Food Sources of Oxalic Acid 328 Appendix O: Food Sources of Dietary Fiber 329 Appendix P: Food Sources of Purine 330 Appendix Q: Therapeutic Lifestyle Changes (TLC) Diet (Low-fat Low-saturated Fat Diet) 331 Appendix R: DASH Diet 332 Appendix S: Dietary Reference Intakes (DRIs): Recommended Intakes for Individuals Vitamins 333 Appendix T: Dietary Reference Intakes (DRIs): Recommended Intakes for Individuals Elements 335 Review Questions 339 Review Answers 365 Index 367 Enrollment Form/Answer Sheet 385 Continuing Education Activity Evaluation Form 387
About the Editors vii Contributors ix Section 1 Introduction to Nutrition Concepts 1 Chapter 1 The Role of Nurse Practitioners 3 Kathleen C. Ashton Chapter 2 Nutrition Assessment for Nurse Practitioners 12 M. Elayne DeSimone and Lisa Hark Chapter 3 Nutrition Counseling for Effective Behavior Change 31 Darwin Deen Virginia Biddle and Dara Dirhan Section 2 Nutrition during the Lifespan 43 Chapter 4 Nutrition from Pre-conception through Lactation 45 Amy McKeever Patricia Digiacomo Lisa Hark and Kathleen Larkins Chapter 5 Nutrition from Infancy through Adolescence 79 Susan Breakell Gresko and Bridget S. Sullivan Chapter 6 Nutrition for Older Adults 113 Cecilia Borden Christine Conner and Lisa Hark Section 3 Nutrition in the Clinical Setting 135 Chapter 7 Obesity and Bariatric Surgery Care 137 Lisa Hark Darwin Deen and Dory Ferraro Chapter 8 Cardiology Care 160 Frances Burke and Lisa Hark Chapter 9 Endocrinology Care of the Diabetic Patient 184 Neva White Rickie Brawer and Cheryl Marco Chapter 10 Digestive Disorders and Gastrointestinal Care 207 Julie Vanderpool and Beth-Ann Norton Chapter 11 Renal Care 235 Jean Stover and Lauren Solomon Chapter 12 Cancer Prevention and Oncology Care 261 Tamara B. Kaplan Maureen Huhmann and Theresa P. Yeo Chapter 13 Enteral and Parenteral Nutrition Support 289 Jennifer M. Dolan Nancy Sceery and Nancy Stoner Appendices 313 Appendix A: Food Sources of Vitamin A 315 Appendix B: Food Sources of Vitamin D 316 Appendix C: Food Sources of Vitamin E 317 Appendix D: Food Sources of Vitamin K 318 Appendix E: Food Sources of Vitamin C 319 Appendix F: Food Sources of Folate 320 Appendix G: Food Sources of Calcium (Dairy) 321 Appendix H: Food Sources of Calcium (Non-dairy) 322 Appendix I: Food Sources of Sodium 323 Appendix J: Food Sources of Potassium 324 Appendix K: Food Sources of Magnesium 325 Appendix L: Food Sources of Iron 326 Appendix M: Food Sources of Omega-3 Fatty Acids 327 Appendix N: Food Sources of Oxalic Acid 328 Appendix O: Food Sources of Dietary Fiber 329 Appendix P: Food Sources of Purine 330 Appendix Q: Therapeutic Lifestyle Changes (TLC) Diet (Low-fat Low-saturated Fat Diet) 331 Appendix R: DASH Diet 332 Appendix S: Dietary Reference Intakes (DRIs): Recommended Intakes for Individuals Vitamins 333 Appendix T: Dietary Reference Intakes (DRIs): Recommended Intakes for Individuals Elements 335 Review Questions 339 Review Answers 365 Index 367 Enrollment Form/Answer Sheet 385 Continuing Education Activity Evaluation Form 387
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