Nurse Practitioner's Guide to

ISBN-13: 9780470960462 / Angielski / Miękka / 2012 / 400 str.

Lisa Hark; Kathleen Ashton; Darwin Deen

Opis

The Nurse Practitioner's Guide to Nutrition is a comprehensive clinical resource for nurse practitioners working in a variety of clinical care settings. Emphasizing practical nutrition information, this accessible guide provides guidance on incorporating nutrition history questions and counselling techniques into routine care across all clinical settings. The book begins by discussing fundamental concepts in nutrition assessment, giving readers a solid framework from which to approach subsequent chapters. Section Two focuses on nutrition from a lifespan perspective, organizing information by the issues most pertinent to patients at different stages of life. Section Three presents nutrition counselling across clinical care settings ranging from cardiology, endocrinology, oncology, and gastroenterology to caring for the obese patient. Each chapter includes essential information distilled in quick-access tabular format and clinical scenarios that apply key concepts discussed to real-world examples. Ideal for both in-training and qualified advanced practice nurses, The Nurse Practitioner's Guide to Nutrition is an essential tool for assessing, managing, and treating nutrition-related conditions, as well as promoting nutritional health for all patients. This activity has been approved for 35 nursing continuing education contact hours through the Temple University College of Health Professions and Social Work Department of Nursing Provider Unit, an approved provider of continuing nursing education by the Pennsylvania State Nurses Association, itself an accredited approver by the American Nurses Credentialing Center's Commission on Accreditation. For e-book users: CNE materials are available for download after purchase.

This title is also available as a mobile App from MedHand Mobile Libraries. Buy it now from Google Play or the MedHand Store.

Spis treści

About the Editors, vii

Contributors, ix

Section 1 Introduction to Nutrition Concepts, 1

Chapter 1 The Role of Nurse Practitioners, 3
Kathleen C. Ashton

Chapter 2 Nutrition Assessment for Nurse Practitioners, 12
M. Elayne DeSimone and Lisa Hark

Chapter 3 Nutrition Counseling for Effective Behavior Change , 31
Darwin Deen, Virginia Biddle, and Dara Dirhan

Section 2 Nutrition During the Lifespan, 43

Chapter 4 Nutrition from Pre–conception Through Lactation, 45
Amy McKeever, Patricia Digiacomo, Lisa Hark, and Kathleen Larkins

Chapter 5 Nutrition from Infancy Through Adolescence, 79
Susan Breakell Gresko and Bridget S. Sullivan

Chapter 6 Nutrition for Older Adults, 113
Cecilia Borden, Christine Conner, and Lisa Hark

Section 3 Nutrition in the Clinical Setting, 135

Chapter 7 Obesity and Bariatric Surgery Care, 137
Lisa Hark, Darwin Deen, and Dory Ferraro

Chapter 8 Cardiology Care, 160
Frances Burke and Lisa Hark

Chapter 9 Endocrinology Care of the Diabetic Patient, 184
Neva White, Rickie Brawer, and Cheryl Marco

Chapter 10 Digestive Disorders and Gastrointestinal Care, 207
Julie Vanderpool and Beth–Ann Norton

Chapter 11 Renal Care, 235
Jean Stover and Lauren Solomon

Chapter 12 Cancer Prevention and Oncology Care, 261
Tamara B. Kaplan, Maureen Huhmann, and Theresa P. Yeo

Chapter 13 Enteral and Parenteral Nutrition Support, 289
Jennifer M. Dolan, Nancy Sceery, and Nancy Stoner

Appendices, 313

Appendix A: Food Sources of Vitamin A, 315

Appendix B: Food Sources of Vitamin D, 316

Appendix C: Food Sources of Vitamin E, 317

Appendix D: Food Sources of Vitamin K, 318

Appendix E: Food Sources of Vitamin C, 319

Appendix F: Food Sources of Folate, 320

Appendix G: Food Sources of Calcium (Dairy), 321

Appendix H: Food Sources of Calcium (Non–dairy), 322

Appendix I: Food Sources of Sodium, 323

Appendix J: Food Sources of Potassium, 324

Appendix K: Food Sources of Magnesium, 325

Appendix L: Food Sources of Iron, 326

Appendix M: Food Sources of Omega–3 Fatty Acids, 327

Appendix N: Food Sources of Oxalic Acid, 328

Appendix O: Food Sources of Dietary Fiber, 329

Appendix P: Food Sources of Purine, 330

Appendix Q: Therapeutic Lifestyle Changes (TLC) Diet (Low–fat, Low–saturated Fat Diet), 331

Appendix R: DASH Diet, 332

Appendix S: Dietary Reference Intakes (DRIs): Recommended Intakes for Individuals, Vitamins, 333

Appendix T: Dietary Reference Intakes ( DRIs ): Recommended Intakes for Individuals, Elements, 335

Review Questions, 339

Review Answers, 365

Index, 367

Enrollment Form/Answer Sheet, 385

Continuing Education Activity Evaluation Form, 387

O autorze

Lisa Hark, PhD, RD is a world renowned nutritionist and best–selling author of nutrition textbooks for health professionals. She is also an Associate Professor at Jefferson Medical College in Philadelphia.

Kathleen Ashton, PhD, ACNS–BC, a sought–after speaker and educator, is a Professor of Nursing at Thomas Jefferson University, Jefferson School of Nursing in Philadelphia.

Darwin Deen, MD, MS is a respected nutrition educator of health professionals and co–editor of the Complete Guide to Nutrition in Primary Care. He is also a Medical Professor at the Sophie Davis School of Biomedical Education at the City College of New York.

Blurb

The Nurse Practitioner′s Guide to Nutrition is a comprehensive clinical resource for nurse practitioners working in a variety of clinical care settings. Emphasizing practical nutrition information, this accessible guide provides guidance on incorporating nutrition history questions and counseling techniques into routine care across all clinical settings.

The book begins by providing fundamental concepts in nutrition assessment during the nursing assessment, giving readers a solid framework from which to approach subsequent chapters. Section Two focuses on nutrition from a lifespan perspective, organizing information by the issues most pertinent to patients at different stages of life. Section Three presents nutrition counseling across clinical care settings ranging from, cardiology, endocrinology, oncology, and gastroenterology to caring for the obese patient.

Each chapter includes essential information distilled in quick–access tabular format and clinical scenarios that apply key concepts discussed to real–world examples. Ideal for advanced practice nurses in training and practice, The Nurse Practitioner′s Guide to Nutrition is an essential tool for assessing, managing, and treating nutrition–related conditions, as well as promoting nutritional health for all patients.

This activity has been approved for 35 nursing continuing education contact hours through the Temple University College of Health Professions and Social Work Department of Nursing Provider Unit, an approved provider of continuing nursing education by the Pennsylvania State Nurses Association, itself an accredited approver by the American Nurses Credentialing Center′s Commission on Accreditation.