Understanding Normal and Clinical Nutrition

Kathryn Pinna, Ph.D., received her M.S. and Ph.D. degrees in nutrition from the University of California at Berkeley. She taught nutrition, food science, and human biology courses in the San Francisco Bay Area for over 25 years and also worked as an outpatient dietitian, Internet consultant, and freelance writer. Her publications include the textbooks NUTRITION FOR HEALTH AND HEALTH CARE, UNDERSTANDING NORMAL AND CLINICAL NUTRITION and NUTRITION AND DIET THERAPY. She is currently a member of the American Society for Nutrition and the Academy of Nutrition and Dietetics. Sharon Rady Rolfes is a Registered Dietitian Nutritionist and founding member of Nutrition and Health Associates, an information resource center that manages a research database of more than 1,000 nutrition-related topics. Previously, Ms. Rolfes taught at Florida State University and coauthored several college textbooks, including Understanding Nutrition, and Understanding Normal and Clinical Nutrition. In addition to writing, Ms. Rolfes consults on educational projects and volunteers in her community. A member of the Academy of Nutrition and Dietetics, she received her M.S. in Nutrition and Food Science from Florida State University. Ellie Whitney grew up in New York City and received her B.A. and Ph.D. degrees in English and Biology at Harvard and Washington Universities. She taught at both Florida State University and Florida A&M University, wrote numerous newspaper columns on environmental matters for the Tallahassee Democrat, and coauthored almost a dozen college textbooks on nutrition, health, and related topics, many of which repeatedly reappear as new editions. She spent three decades exploring outdoor Florida and studying its ecology, and then co-wrote PRICELESS FLORIDA: NATURAL ECOSYSTEMS AND NATIVE SPECIES. Now retired, and more concerned about climate change than any other issue, she volunteers full-time for the nonpartisan national nonprofit Citizens Climate Lobby.

1. An Overview of Nutrition.
Highlight 1, Nutrition Information and Misinformation.
2. Planning a Healthy Diet.
Highlight 2, Vegetarian Diets.
3. Digestion, Absorption, and Transport.
Highlight 3, Common Digestive Problems.
4. The Carbohydrates: Sugar, Starches, and Fibers.
Highlight 4, Carbs, kCalories, and Controversies.
5. The Lipids: Triglycerides, Phospholipids, and Sterols.
Highlight 5, High-Fat Foods—Friend or Foe?
6. Protein: Amino Acids.
Highlight 6. Nutritional Genomics.
7. Energy Metabolism.
Highlight 7, Alcohol in the Body.
8. Energy Balance and Body Composition.
Highlight 8, Eating Disorders.
9. Weight Management: Overweight, Obesity, and Underweight.
Highlight 9, The Latest and Greatest Weight-Loss Diet—Again.
10. The Water-Soluble Vitamins: B Vitamins and Vitamin C.
Highlight 10, Vitamin and Mineral Supplements.
11. The Fat-Soluble Vitamins: A, D, E, AND K.
Highlight 11, Antioxidant Nutrients in Disease Prevention.
12. Water and the Major Minerals.
Highlight 12, Osteoporosis and Calcium.
13. The Trace Minerals.
Highlight 13, Phytochemicals and Functional Foods.
14. Life Cycle Nutrition: Pregnancy and Lactation.
Highlight 14, Fetal Alcohol Syndrome.
15. Life Cycle Nutrition: Infancy, Childhood, and Adolescence.
Highlight 15, Childhood Obesity and the Early Development of Chronic Diseases.
16. Life Cycle Nutrition: Adulthood and the Later Years.
Highlight 16, Hunger and Community Nutrition.
17. Nutrition Care and Assessment.
Highlight 17, Nutrition and Immunity.
18. Nutrition Intervention.
Highlight 18, Food Allergies.
19. Medications, Diet-Drug Interactions, and Herbal Products.
Highlight 19, Complementary and Alternative Medicine.
20. Enteral Nutrition Support.
Highlight 20, Inborn Errors of Metabolism.
21. Parenteral Nutrition Support.
Highlight 21, Ethical Issues in Nutrition Care.
22. Metabolic and Respiratory Stress.
Highlight 22, Multiple Organ Dysfunction Syndrome.
23. Upper Gastrointestinal Disorders.
Highlight 23, Oral Health and Chronic Illness.
24. Lower Gastrointestinal Disorders.
Highlight 24, Probiotics and Intestinal Health.
25. Liver Disease and Gallstones.
Highlight 25, Anemia in Illness.
26. Diabetes Mellitus.
Highlight 26, The Metabolic Syndrome.
27. Cardiovascular Diseases.
Highlight 27, Coping with Feeding Disabilities.
28. Kidney Diseases.
Highlight 28, Dialysis.
29. Cancer and HIV Infection.
Highlight 29, Foodborne Illness.
Appendix A: Cells, Hormones, and Nerves.
Appendix B: Basic Chemistry Concepts.
Appendix C: Biochemical Structures and Pathways.
Appendix D: Measures of Protein Quality.
Appendix E: Nutrition Assessment: Supplemental Information.
Appendix F: Estimated Energy Needs.
Appendix G: Choose Your Foods: Food Lists for Diabetes and Weight Management.
Appendix H: Aids to Calculation [I’m not sure about these changes; need to double-check]
Appendix I: WHO: Nutrition Recommendations.
Appendix J: Healthy People 2020.
Appendix K: Enteral Formulas
Glossary.
Index.