Nutrition Therapy and Pathophysiology

Kathryn P. Sucher recently retired from San Jose State University, where she taught medical nutrition therapy and was the dietetic internship director for 20 years. In addition to her research interest in nutrition therapy, she is also a recognized authority on how diet, health and disease are affected by culture/ethnicity and religion, and has published newsletters, numerous articles and textbooks on this subject. Dr. Sucher is co-author of FOOD AND CULTURE and NUTRITION THERAPY AND PATHOPHYSIOLOGY. She received her bachelor's and master's degrees from the University of California and her Sc.D. in nutritional science from Boston University Medical Center. Dr. Nahikian-Nelms is currently a professor of clinical health and rehabilitation sciences and the Director of Academic Affairs in the School of Health and Rehabilitation Sciences-College of Medicine at The Ohio State University. She has practiced as a dietitian and public health nutritionist for over 35 years. She is the lead author for several textbooks and is the author of peer-reviewed journal articles and chapters for other texts. Her clinical expertise focuses on development and practice of evidence based nutrition therapy for both pediatric and adult populations as well as the development of alternative teaching environments for students within their clinical training. Dr. Nahikian-Nelms serves as one of the leads for Interprofessional Education (IPE) and has contributed to the design of multiple simulations and IPE experiences within the seven health science colleges at Ohio State University.Dr. Nahikian-Nelms has received the Ohio State University Alumni Award for Distinguished Teaching, the Governor’s Award for Outstanding Teaching for the State of Missouri, Outstanding Dietetic Educator in Missouri and Ohio, Outstanding Teacher in Health and Rehabilitation Sciences, and received the PRIDE award from Southeast Missouri State University in recognition of her teaching.

Part I: THE ROLE OF NUTRITION THERAPY IN HEALTH CARE.
1. Role of the Dietitian in the Health Care System.
Part II: THE NUTRITION CARE PROCESS.
2. The Nutrition Care Process.
3. Nutrition Assessment: Foundation of the Nutrition Care Process.
4. Nutrition Intervention and Nutrition Monitoring and Evaluation.
5. Enteral and Parenteral Nutrition Support.
6. Documentation of the Nutrition Care Process.
Part III: INTRODUCTION TO PATHOPHYSIOLOGY.
7. Fluid and Electrolyte Balance.
8. Acid-Base Balance.
9. Cellular and Physiological Response to Injury: The Role of the Immune System.
10. Nutritional Genomics.
11. Pharmacology.
Part IV: NUTRITION THERAPY.
12. Diseases and Disorders of Energy Imbalance.
13. Diseases of the Cardiovascular System.
14. Diseases of the Upper Gastrointestinal Tract.
15. Diseases of the Lower Gastrointestinal Tract.
16. Diseases of the Liver, Gallbladder, and Exocrine Pancreas.
17. Diseases of the Endocrine System.
18. Diseases of the Renal System.
19. Diseases of the Hematological System.
20. Diseases and Disorders of the Neurological System.
21. Diseases of the Respiratory System.
22. Metabolic Stress and the Critically Ill.
23. Neoplastic Disease.
24. HIV and AIDS.
25. Diseases of the Musculoskeletal System.
26. Metabolic Disorders.
Appendix A: Answers to Chapter Review Questions.
Appendix B: Answers to Application of the NCP Questions.
Appendix C1: Nutrition Assessment and Monitoring and Evaluation Terminology.
Appendix C2: Nutrition Diagnosis Terminology.
Appendix C3: Nutrition Intervention Terminology.
Appendix D1: Triceps Skinfold Thickness, Arm Muscle Area (AMA), and Mid-Upper Arm Fat Area (AFA): Procedures, Computations, Interpretations, and Percentiles.
Appendix D2: Nomogram for Calculations of Arm Muscle Circumference and Area.
Appendix E: Routine Laboratory Tests with Nutritional Implications.
Appendix F: Normal Values for Physical Examination.
Appendix G: Nutritional Deficiencies Revealed by Physical Examination.
Appendix H: Evidence-Based Analysis Process.
Appendix I: Enteral Formulas.
Appendix J: Parenteral Formulas.
Appendix K1: Choose Your Foods: Exchange Lists for Diabetes.
Appendix K2: Exchange Calculation Form.
Appendix L1: Saturated Fat, Total Fat, Cholesterol, and Omega-3 Content of Meat, Fish, and Poultry (3 oz Portions).
Appendix L2: Heme and Nonheme Iron Content of Selected Foods.
Appendix L3: Dietary and Supplemental Calcium Guide.
Appendix L4: Resistant Starch Guide.
Appendix M: Common Medical Abbreviations.
Glossary.