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Nutrition in Contemporary Nursing Practice

Marilyn L. GreenJoann Harry

出版	Wiley, 1981
主題	Medical / Nursing / GeneralMedical / NutritionMedical / PhysiologyMedical / Public Health
ISBN	047103892X9780471038924
URL	http://books.google.com.hk/books?id=mEJtAAAAMAAJ&hl=&source=gbs_api

註釋

Abstract: The principles and applications of nutrition science are comprehensively presented for basic nursing students or practicing nurses. The presentation is organized around 3 aspects of nutrition: basic facts; nutrient functions and utilization; and nutrition throughout the life cycle. Some of the specific topics covered include the food groups, eating patterns, digestion and absorption, and weight control. Nutrition care is discussed within the framework of the nursing process, and includes nutrition assessment, diagnosis, and nutrition support. The objectives, rationales, and results of dietary management are examined. The nurse's roles are defined; and the nurses's relationships to the dietitian and health care team are explored. Learning objectives, case histories, charts, and tables provide further educational support. Basic facts are related to their practical applications throughout the text. (cj).