Nutrition and diet theraphy / Carolynn E. Townsend
Material type:
TextPublication details: New York : Delmar Publishers Inc., c1985Edition: Fourth EditionDescription: x, 433 pages : illustrations ; 23 cmISBN: 0827324235Subject(s): NUTRITION | DIETLOC classification: TX 354 .T69 1985
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LRC - Annex | National University - Manila | General Education | Relegation Room | GC TX 354 .T69 1985 c.1 (Browse shelf (Opens below)) | c.1 | Available | NULIB000005348 | |
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LRC - Annex | National University - Manila | General Education | Relegation Room | GC TX 354 .T69 1985 c.2 (Browse shelf (Opens below)) | c.2 | Available | NULIB000005376 |
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| GC TX 353 .K56 1984 c.2 Meal management / | GC TX 353 .N88 1984 Nutrition reviews' : present knowledge in nutrition / | GC TX 354 .T69 1985 c.1 Nutrition and diet theraphy / | GC TX 354 .T69 1985 c.2 Nutrition and diet theraphy / | GC TX 355 .F74 1981 Nutriscore : the rate-yourself plan for better nutrition / | GC T 15 .T47 1977 How to invent / | GC T 385 .V65 1987 Computer-aided drafting and design : concepts and applications / |
Sect. 1. Fundamentals of Nutrition -- Ch. 1. The Relationship of Food and Health -- Ch. 2. Planning a Healthy Diet -- Ch. 3. Digestion, Absorption, and Metabolism -- Ch. 4. Carbohydrates -- Ch. 5. Lipids, or Fats -- Ch. 6. Proteins -- Ch. 7. Vitamins -- Ch. 8. Minerals -- Ch. 9. Water -- Sect. 2. Maintenance of Health Through Good Nutrition -- Ch. 10. Food-Related Illnesses and Allergies -- Ch. 11. Diet During Pregnancy and Lactation -- Ch. 12. Diet During Infancy -- Ch. 13. Diet During Childhood and Adolescence -- Ch. 14. Diet During Young and Middle Adulthood -- Ch. 15. Diet During Late Adulthood -- Sect. 3. Diet Therapy -- Ch. 16. Diet and Weight Control -- Ch. 17. Diet and Diabetes Mellitus -- Ch. 18. Diet and Cardiovascular Disease -- Ch. 19. Diet and Renal Disease -- Ch. 20. Diet and Gastrointestinal Problems -- Ch. 21. Diet and Cancer -- Ch. 22. Diet and Surgery, Enteral and Parenteral Nutrition, Burns, Infections, and AIDS -- Ch. 23. Nutritional Care of Patients.
This was written for practical and vocational nursing students, beginning students in other health care professions, and students enrolled in food service and dietetic technician/assistant programs.
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