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.Contributors, ix
Section 1 Introduction to Nutrition Concepts, 1
Chapter 1 The Role of Nurse Practitioners, 3Kathleen C. Ashton
Chapter 2 Nutrition Assessment for Nurse Practitioners, 12M. Elayne DeSimone and Lisa Hark
Chapter 3 Nutrition Counseling for Effective Behavior Change , 31Darwin Deen, Virginia Biddle, and Dara Dirhan
Section 2 Nutrition During the Lifespan, 43
Chapter 4 Nutrition from Pre–conception Through Lactation, 45Amy McKeever, Patricia Digiacomo, Lisa Hark, and Kathleen Larkins
Chapter 5 Nutrition from Infancy Through Adolescence, 79Susan 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, 137Lisa Hark, Darwin Deen, and Dory Ferraro
Chapter 8 Cardiology Care, 160Frances Burke and Lisa Hark
Chapter 9 Endocrinology Care of the Diabetic Patient, 184Neva White, Rickie Brawer, and Cheryl Marco
Chapter 10 Digestive Disorders and Gastrointestinal Care, 207Julie Vanderpool and Beth–Ann Norton
Chapter 11 Renal Care, 235Jean Stover and Lauren Solomon
Chapter 12 Cancer Prevention and Oncology Care, 261Tamara B. Kaplan, Maureen Huhmann, and Theresa P. Yeo
Chapter 13 Enteral and Parenteral Nutrition Support, 289Jennifer 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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Kathleen Ashton
Darwin Deen
