Nutritional Foundations and Clinical Applications (8^th Ed.)
A Nursing Approach

Master the nurse's role in therapeutic nutrition and in teaching dietary health! Nutritional Foundations and Clinical Applications: A Nursing Approach, 8thEdition describes nutritional healing and wellness from the nurse's perspective. It covers dietary guidelines with a humanistic, personal touch, using first-hand accounts to show how nutrition principles apply to patients in real-world practice. This edition is updated with the most current guidelines and the latest research on nutrition. Written by noted educators Michele Grodner, Sylvia Escott-Stump, and Suzie Dorner, this leading nutrition text promotes healthy diets and shows how nutrition may be used in treating and controlling diseases and disorders.

• Applying Content Knowledge and Critical Thinking: Clinical Applications case studies help you apply nutrition principles to real-world practice situations.
• Personal Perspective box in each chapter offers a firsthand account of the ways in which nutrition affects patients' lives, demonstrating the personal touch for which this book is known.
• Teaching Tool boxes include strategies for providing nutrition counseling to patients.
• The Nursing Approach boxes analyze a realistic nutritional case study according to the nursing process.
• Social Issue boxes show how ethical, social, and community concerns can influence health and wellness.
• Health Debate boxes address the nurse's response to differing opinions or controversies about food, nutrition, and health concerns.
• Cultural Considerations boxes show how to understand and respect the food and health customs of specific ethnic groups.
• Key terms and a glossary make it easy to learn key vocabulary and concepts.

• NEW! Nursing Approach sections include Next Generation NCLEX^® terminology as well as single-episode cases and questions, with answers on the Evolve website.

PART I: Wellness, Nutrition, and the Nursing Role

1.  Wellness Nutrition

2.  Personal and Community Nutrition 

PART II: Nutrients, Food, and Health

3.  Digestion, Absorption, and Metabolism

4.  Carbohydrates

5.  Fats

6.  Protein

7.  Vitamins

8.  Water and Minerals

PART III: Health Promotion Through Nutrition and Nursing Practice

9.  Energy, Weight and Fitness

10.  Nutrition Across the Life Span

PART IV: Overview of Medical Nutrition Therapy

11.  Nutrition Assessment and Patient Care

12.  Food-Related Issues

13.  Nutrition for Disorders of the Gastrointestinal Tract

14.  Nutrition for Disorders of the Liver, Gallbladder, and Pancreas

15.  Nutrition for Diabetes Mellitus

16.  Nutrition in Metabolic Stress: Burns, Trauma, and Surgery

17.  Nutrition for Cardiopulmonary Disease

18.  Nutrition for Diseases of the Kidneys

19.  Nutrition for Neuro-Psychiatric Disorders

20.  Nutrition in Cancer and HIV-AIDS

Glossary