Understanding normal and clinical nutrition / Sharon Rady Rolfes, Kathryn Pinna, Ellie Whitney.

Includes bibliographical references and index.

Ch. 1. An overview of nutrition -- Ch. 2. Planning a healthy diet -- Ch. 3. Digestion, absorption, and transport -- Ch. 4. The carbohydrates : sugars, starches, and fibers -- Ch. 5. The lipids : triglycerides, phospholipids, and sterols -- Ch. 6. Protein : amino acids -- Ch. 7. Metabolism : transformations and interactions -- Ch. 8. Energy balance and body composition -- Ch. 9. Weight management : overweight and underweight -- Ch. 10. The water-soluble vitamins : B vitamins and Vitamin C -- Ch. 11. The fat-soluble vitamins : A, D, E, and K -- Ch. 12. Water and the major minerals -- Ch. 13. The trace minerals -- Ch. 14. Life cycle nutrition : pregnancy and lactation -- Ch. 15. Life cycle nutrition : infancy, childhood, and adolescence -- Ch. 16. Life cycle nutrition : adulthood and the later years -- Ch. 17. Nutrition care and assessment -- Ch. 18. Nutrition intervention -- Ch. 19. Diet, medications, and dietary supplements -- Ch. 20. Enteral nutrition support -- Ch. 21. Parenteral nutrition support -- Ch. 22. Nutrition in metabolic and respiratory stress -- Ch. 23. Nutrition and disorders of the upper gastrointestinal tract -- Ch. 24. Nutrition and lower gastrointestinal disorders -- Ch. 25. Nutrition, liver disease, and gallstones -- Ch. 26. Nutrition and diabetes mellitus -- Ch. 27. Nutrition and cardiovascular diseases -- Ch. 28. Nutrition and renal diseases -- Ch. 29. Nutrition, cancer, and HIV infection.

Professional

Understanding Normal and Clinical Nutrition presents the core information of an introductory nutrition course for health care professionals.