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.
CHAPTER 1: Nutrition for the Prevention of Disease
1.1 The Role of Nutrition in Human Health
1.2 Malnutrition and Famines: Their Impacts on Society
1.3 Food Impurity, Malnutrition and Poisoning in the 20th Century
1.4 Nutritional Guidance in the 20th and 21st Centuries
CHAPTER 2: Key Nutrition Concepts and Calculations
2.0 The Scientific Method
2.1 Principles of Healthy Eating
2.2 Determining the Dietary Reference Intakes (DRIs)
2.3 Meaningful Calculation Concepts
2.4 Organizing Nutrients
CHAPTER 3: The Problem of Obesity
3.1 The Prevalence of Obesity in the United States
3.2 The Causes of Obesity
3.3 Assessment of Obesity
3.4 Obesity Treatments
3.5 Obesity Case Study: Case 3.1: Gradual Weight Gain Over 3 Years in a 27-Year-Old Woman
CHAPTER 4: The Problem of Cardiovascular Disease
4.1 The Prevalence of Cardiovascular Disease (CVD)
4.2 The Causes of Cardiovascular Disease
4.3 Assessment of Cardiovascular Disease
4.4 Strategies to Control CVD
4.5 CVD Case Study 4.1: A 54-Year-Old Male with Hyperlipidemia
4.6 CVD Case Study 4.2: A 38-Year-Old Male Who Suffered a Heart Attack
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
5.6 Metabolism and Type-2 Diabetes
5.7 Type-2 Diabetes Case Study 5.1: A 32-Year-Old Woman with Hyperglycemia
CHAPTER 6: The Problem of GI Diseases
6.1 The Prevalence of Gastrointestinal (GI) Diseases
6.2 The Problem of Constipation
6.3 The Reflux Diseases: G.E.R. & G.E.R.D.
6.4 Peptic Ulcer Disease
6.5 Diverticular Disease
6.6 Hemorrhoids, Anal Fissures and Fistulas
6.7 Inflammatory Bowel Disease (IBD)
6.8 Irritable Bowel Syndrome (IBS)
6.9 Short Bowel Syndrome
6.10 Bowel Disease Case Study 6.1: A 45-Year-Old Male with Abdominal Pain
6.11 Inflammatory Bowel Disease Case Study 6.2: A 23-Year-Old Female with Inflammatory Bowel Disease (IBD)
6.12 Celiac Disease (Gluten-Sensitive Enteropathy)
CHAPTER 7: The Problem of Cancer
7.1 Prevalence of Cancer
7.2 Prevention of Cancer
7.3 Pathophysiology of Cancer
7.4 Colon Cancer and the U.S. Diet
7.5 Breast Cancer and the U.S. Diet
7.6 Assessment of Cancer Patients
7.7 Metabolic Changes During Cancer
7.8 Nutrition Therapy
7.9 Patient with Cancer Experiences Weight Loss - Case Study 7.1
CHAPTER 8: The Problem of Malnutrition
8.1 Undernutrition in North American Society
8.2 Undernutrition in Developing Countries
CHAPTER 9: The Problem of Anemias
9.1 Introduction to Anemia
9.2 Classification of Anemias
9.3 Non-Nutritional Anemias
9.4 Nutritional Anemias
9.5 Introduction to Megaloblastic and Macrocytic Anemias
9.6 Etiology and Pathophysiology of B-12 Deficiency
9.7 Characteristics Of Folate
9.8 Etiology and Pathophysiology of Folate Deficiency
9.9 Diagnostic Approaches to B-12 and Folate Deficiency
9.10 Practice Problem Set in Anemia
9.11 Case Study 9.1 - Chronic Tiredness
9.12 Case Study 9.2
Dr. Bissonnette is an associate professor of nutrition and a registered dietitian, with several years of
experience practicing clinical nutrition in various hospitals and clinics. He earned his doctoral degree
from the Faculty of Medicine's Nutritional Science department at the University of Toronto and has
taught nutrition for over 25 years to students in the health sciences, nursing, dietetics, and nutrition.
His formation in epidemiology and biochemistry and his research on obesity, artificial sweeteners,
malnutrition and the impact of malnutrition, antioxidants and trauma on muscle function and
biochemical integrity have prepared him to better understand population and individual health. He also
is able to competently convey the biochemical and metabolic implications associated with health and
disease—a key feature of his textbook. Dr. Bissonnette has published his research in peer-reviewed
journals such as the International Journal of Obesity (London), Obesity (Silver Springs), the American
Journal of Clinical Nutrition and the Journal of Nutrition. He has been an invited expert commentator on
nationally syndicated radio shows, such as, Sunday Morning Magazine KRWM-FM, Seattle, WA, hosted
by Kate Daniels; Relevant Radio, hosted by John Morales; The Just Jenny Show on SiriusXM Stars
Channel 109, hosted by Jenny Hutt, and Intelligence For Your Life, John Tesh Media.
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