http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Understanding normal and clinical nutrition
1. An overview of nutrition -- 2. Planning a healthy diet -- 3. Digestion, absorption, and transport -- 4. The carbohydrates: sugars, starches, and fibers -- 5. The lipids: triglycerides, phospholipids, and sterols -- 6. Protein: amino acids -- 7. Metabolism: transformations and interactions -- 8. Energy balance and body composition -- 9. Weight management: overweight, obesity, and underweight -- 10. The water-soluble vitamins: B vitamins and Vitamin C -- 11. The fat-soluble vitamins: A, D, E, and K -- 12. Water and the major minerals -- 13. The trace minerals -- 14. Life cycle nutrition: pregnancy and lactation -- 15. Life cycle nutrition: infancy, childhood, and adolescence -- 16. Life cycle nutrition: adulthood and the later years -- 17. Nutrition care and assessment -- 18. Nutrition intervention -- 19. Medications, herbal products, and diet-drug interactions -- 20. Enteral nutrition support -- 21. Parenteral nutrition support -- 22. Metabolic and respiratory stress -- 23. Upper gastrointestinal disorders -- 24. Lower gastrointestinal disorders -- 25. Liver disease and gallstones -- 26. Diabetes mellitus -- 27. Cardiovascular diseases -- 28. Renal diseases -- Ch. 29. Cancer and HIV infection
Sharon Rady Rolfes, Kathryn Pinna, Ellie Whitney
In the previous ed. Ellie Whitney name appeared first on t.p
Includes bibliographical references and index