Nutrition and Diet Therapy (6th Edition) by Carroll A. Lutz, Erin E. Mazur, Nancy A. Litch

By Carroll A. Lutz, Erin E. Mazur, Nancy A. Litch

AJN e-book of the 12 months Award Winner

Meet the ever-changing calls for of supplying caliber dietary deal with sufferers around the lifespan. This well known textual content presents a powerful origin within the technology of meals and a transparent realizing of the way to use that wisdom in perform, spotting the necessity for nurses to paintings with different healthcare pros to make sure optimum nutrients in sufferer care.

Thoroughly up to date and revised, it combines nursing care with the dietary info pertinent to today’s lecture room and scientific perform settings.

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Additional info for Nutrition and Diet Therapy (6th Edition)

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S. Food and Drug Administration, 2009; Yates, 2006). FIGURE 14 A plate from a Chinese buffet shows an acceptable distribution of macronutrients; however, the Acceptable Macronutrient Distribution Range and all the Dietary Reference Intakes are recommendations for a week or longer. 3718_Ch01_001-033 23/06/14 11:21 AM Page 20 20 UNIT 1 ■ THE ROLE OF NUTRIENTS IN THE HUMAN BODY TABLE 16 ■ Dietary Reference Intake (DRI) Components DRI PERCENTAGE OF HEALTHY POPULATION INCLUDED EAR 50 RDA 97–98 AI Unknown UL 97–98 AMDR Not specified USE EXAMPLES Set RDAs Assess/plan for groups Goal for individual daily intake Goal for individuals Tentative goals for groups Monitor potential excesses Suggested allocation of kilocalories to optimize health Not applicable to individuals 290 mcg of iodine for lactating women Vitamin K amounts for all ages Most nutrients for infants 45 mg of iron for all older than 14 years of age Protein should contribute 10%–35% of daily kilocalories for adults AI, Adequate Intake; AMDR, Acceptable Macronutrient Distribution Range; EAR, Estimated Average Requirement; RDA, Recommended Dietary Allowance; UL, Tolerable Upper Intake Level.

The evening meal included a cultural or health education session. 27 During the 3-week experiment, the participants were encouraged to eat as much of the traditional Hawaiian foods as they wanted but limited amounts of fish and chicken. Participants’ average energy intake decreased 41%, and their serum cholesterol decreased 14% (Shintani, Hughes, et al, 1991). 8 years of follow-up (Shintani, Beckham, et al, 1999). As detailed in later chapters, total fat and cholesterol intakes are linked to an increased risk of chronic disease.

Tolerable Upper Intake Levels (ULs): Highest average daily intake by an individual that is unlikely to pose risks of adverse health effects in 97 to 98% of individuals in the defined group. Ordinarily the UL refers to intake from food, fortified food, water, and supplements; exceptions are footnoted in the table in Appendix A. The UL is designed for the general population and may be exceeded under medical supervision in clients with special needs. Because the RDAs and AIs represent the quantities of nutrients found in typical diets in the United States and Canada, caregivers must adjust their planning for clients who take supplements or follow unusual diets.

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