Nutrition for Healthcare Professionals: An Introduction to Disease Prevention
Edition: 3
Copyright: 2023
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Nutrition for Healthcare Professionals: An Introduction to Disease Prevention is an introductory nutrition textbook designed and written for students majoring in dietetics, nutrition, nursing, health sciences and medicine. This unique textbook does not follow traditional approaches to teaching nutrition; rather, it begins by describing the role of nutrition in human health from historical and contemporary perspectives. The book then focuses on the most significant chronic and nutritional diseases of our time, notably obesity, cardiovascular disease, diabetes, gastrointestinal disease, cancer, and a broad range of nutritional diseases—with specific attention placed on nutritional anemias.
Case studies at the end of each chapter are resolved by the author and offer an opportunity to learn basic nutritional assessment skills. It is specifically within the chapter on malnutrition that protein, vitamin, and mineral deficiencies are discussed at the national and international levels. Consequently, the students who study this textbook will develop their critical thinking and clinical decision-making skills.
Foreword
Chapter 1: Nutrition for the Prevention of Disease
1.1 The Role of Nutrition in Human Health
1.1.1 The Prevalence and Impact of Chronic Disease
1.1.2 The Role of Nutrition in Healing and Prevention
1.1.3 The Neolithic Revolution and the Rise in Human Disease
1.1.4 The Rise of Disease Prevalence in Western Societies
1.2 Malnutrition and Famines: Their Impacts on Society
1.2.1 Introduction to the Impacts of Plagues and Famines
1.2.2 Malnutrition during the 18th-Century Agricultural Revolution
1.2.3 Malnutrition and Disease during the 19th-Century Industrial Revolution
1.3 Food Impurity, Malnutrition and Poisoning in the 20th Century
1.4 Nutritional Guidance in the 20th and 21st Centuries
1.4.1 The Prevalence of Chronic Disease in the United States
References
Chapter 2: Key Nutrition Concepts and Calculations
2.1 Principles of Healthy Eating
2.1.1 Population Dietary Guidelines to Achieving Health
2.1.2 Carbohydrates
2.1.3 Proteins
2.1.4 Lipids
2.2 Determining the Dietary Reference Intakes (DRIs)
2.3 Meaningful Calculation Concepts
2.4 Organizing Nutrients
2.4.1 Principle of a Diet Prescription
References
Chapter 3: The Problem of Obesity
3.1 The Prevalence of Obesity in the United States
3.2 The Causes of Obesity
3.2.1 The Food Environment
3.2.2 The Built Environment and New Technologies
3.2.3 Genetic Issues
3.2.4 Satiety Mechanisms
3.3 Assessment of Obesity
3.3.1 Body Composition Assessment
3.3.2 Medical History
3.3.3 Psychological Evaluation
3.3.4 Nutritional Evaluation
3.4 Obesity Treatments
3.4.1 Weight Loss Management Strategies
3.4.2 Popular Weight Loss Methods
3.4.3 The Most Effective Obesity Treatments
3.5 Obesity Case Study: Case 3.1: Gradual Weight Gain over 3 Years in a 27-YearOld Woman
3.5.1 Presentation
3.5.2 Body Composition Assessment
3.5.3 Dietary Assessment
3.5.4 Nutritional Interpretation of the Diet
3.5.5 Interpretation of Medical Indices
3.5.6 Dietary Recommendations
3.5.7 Determining the Goal Body Weight
References
Chapter 4: The Problem of Cardiovascular Disease
4.1 The Prevalence of Cardiovascular Disease (CVD)
4.2 The Causes of Cardiovascular Disease
4.2.1 Poor Diet and Lifestyle Habits
4.2.2 Abnormal Lipid Metabolism
4.3 Assesment of Cardiocascular Disease
4.4 Strategies to Control CVD
4.5 CVD Case Study-4.1: A 54-Year-Old Male with Hyperlipidemia
4.5.1 Presentation
4.5.2 Diet Assessment
4.5.3 Body Composition Assessment
4.5.4 Medical Assessment
4.5.5 Recommendations—Exercise Prescription
4.6 CVD Case Study-4.2: A 38-Year-Old Male Who Suffered a Heart Attack
4.6.1 Presentation
4.6.2 Medical Assessment
4.6.3 Body Composition Assessment
4.6.4 Lifestyle Assessment
4.6.5 Diet Prescription
References
Chapter 5: The Problem of Diabetes Mellitus
5.1 The Prevalence of Diabetes
5.2 Type-1 Diabetes
5.3 Type-2 Diabetes
5.4 Causes of Type-2 Diabetes
5.5 The Treatment of Type-2 Diabetes
5.5.1 Public Health Strategies
5.5.2 Prenatal Nutrition
5.6 Type-2 Diabetes Case Study-5.1: A 32-Year-Old Woman with Hyperglycemia
5.6.1 Presentation
5.6.2 Medical Assessment
5.6.3 Body Composition Assessment
5.6.4 Lifestyle and Diet Assessment
5.6.5 Recommendations
References
Dr. Bissonnette’s overview of medically-oriented clinical nutrition makes a unique contribution to a crowded and complicated field. Prepared in a format suitable for undergraduate teaching, this textbook’s great values are its casual, easy-to-read style, its strong clinical (rather than biochemical) focus, its practicality, and especially its use of historical perspectives to illuminate the too-often ignored influence of culture and social-economic forces on nutritional habits and norms."
L. John Hoffer, MD, PhD
McGill University, Faculty of Medicine
Montreal, Quebec, Canada
Nutrition for Healthcare Professionals: An Introduction to Disease Prevention is an introductory nutrition textbook designed and written for students majoring in dietetics, nutrition, nursing, health sciences and medicine. This unique textbook does not follow traditional approaches to teaching nutrition; rather, it begins by describing the role of nutrition in human health from historical and contemporary perspectives. The book then focuses on the most significant chronic and nutritional diseases of our time, notably obesity, cardiovascular disease, diabetes, gastrointestinal disease, cancer, and a broad range of nutritional diseases—with specific attention placed on nutritional anemias.
Case studies at the end of each chapter are resolved by the author and offer an opportunity to learn basic nutritional assessment skills. It is specifically within the chapter on malnutrition that protein, vitamin, and mineral deficiencies are discussed at the national and international levels. Consequently, the students who study this textbook will develop their critical thinking and clinical decision-making skills.
Foreword
Chapter 1: Nutrition for the Prevention of Disease
1.1 The Role of Nutrition in Human Health
1.1.1 The Prevalence and Impact of Chronic Disease
1.1.2 The Role of Nutrition in Healing and Prevention
1.1.3 The Neolithic Revolution and the Rise in Human Disease
1.1.4 The Rise of Disease Prevalence in Western Societies
1.2 Malnutrition and Famines: Their Impacts on Society
1.2.1 Introduction to the Impacts of Plagues and Famines
1.2.2 Malnutrition during the 18th-Century Agricultural Revolution
1.2.3 Malnutrition and Disease during the 19th-Century Industrial Revolution
1.3 Food Impurity, Malnutrition and Poisoning in the 20th Century
1.4 Nutritional Guidance in the 20th and 21st Centuries
1.4.1 The Prevalence of Chronic Disease in the United States
References
Chapter 2: Key Nutrition Concepts and Calculations
2.1 Principles of Healthy Eating
2.1.1 Population Dietary Guidelines to Achieving Health
2.1.2 Carbohydrates
2.1.3 Proteins
2.1.4 Lipids
2.2 Determining the Dietary Reference Intakes (DRIs)
2.3 Meaningful Calculation Concepts
2.4 Organizing Nutrients
2.4.1 Principle of a Diet Prescription
References
Chapter 3: The Problem of Obesity
3.1 The Prevalence of Obesity in the United States
3.2 The Causes of Obesity
3.2.1 The Food Environment
3.2.2 The Built Environment and New Technologies
3.2.3 Genetic Issues
3.2.4 Satiety Mechanisms
3.3 Assessment of Obesity
3.3.1 Body Composition Assessment
3.3.2 Medical History
3.3.3 Psychological Evaluation
3.3.4 Nutritional Evaluation
3.4 Obesity Treatments
3.4.1 Weight Loss Management Strategies
3.4.2 Popular Weight Loss Methods
3.4.3 The Most Effective Obesity Treatments
3.5 Obesity Case Study: Case 3.1: Gradual Weight Gain over 3 Years in a 27-YearOld Woman
3.5.1 Presentation
3.5.2 Body Composition Assessment
3.5.3 Dietary Assessment
3.5.4 Nutritional Interpretation of the Diet
3.5.5 Interpretation of Medical Indices
3.5.6 Dietary Recommendations
3.5.7 Determining the Goal Body Weight
References
Chapter 4: The Problem of Cardiovascular Disease
4.1 The Prevalence of Cardiovascular Disease (CVD)
4.2 The Causes of Cardiovascular Disease
4.2.1 Poor Diet and Lifestyle Habits
4.2.2 Abnormal Lipid Metabolism
4.3 Assesment of Cardiocascular Disease
4.4 Strategies to Control CVD
4.5 CVD Case Study-4.1: A 54-Year-Old Male with Hyperlipidemia
4.5.1 Presentation
4.5.2 Diet Assessment
4.5.3 Body Composition Assessment
4.5.4 Medical Assessment
4.5.5 Recommendations—Exercise Prescription
4.6 CVD Case Study-4.2: A 38-Year-Old Male Who Suffered a Heart Attack
4.6.1 Presentation
4.6.2 Medical Assessment
4.6.3 Body Composition Assessment
4.6.4 Lifestyle Assessment
4.6.5 Diet Prescription
References
Chapter 5: The Problem of Diabetes Mellitus
5.1 The Prevalence of Diabetes
5.2 Type-1 Diabetes
5.3 Type-2 Diabetes
5.4 Causes of Type-2 Diabetes
5.5 The Treatment of Type-2 Diabetes
5.5.1 Public Health Strategies
5.5.2 Prenatal Nutrition
5.6 Type-2 Diabetes Case Study-5.1: A 32-Year-Old Woman with Hyperglycemia
5.6.1 Presentation
5.6.2 Medical Assessment
5.6.3 Body Composition Assessment
5.6.4 Lifestyle and Diet Assessment
5.6.5 Recommendations
References
Dr. Bissonnette’s overview of medically-oriented clinical nutrition makes a unique contribution to a crowded and complicated field. Prepared in a format suitable for undergraduate teaching, this textbook’s great values are its casual, easy-to-read style, its strong clinical (rather than biochemical) focus, its practicality, and especially its use of historical perspectives to illuminate the too-often ignored influence of culture and social-economic forces on nutritional habits and norms."
L. John Hoffer, MD, PhD
McGill University, Faculty of Medicine
Montreal, Quebec, Canada