Nutrition Essentials and Diet Therapy (Nutrition Essentials
and Diet Therapy (Peckenpau)) 11th Edition
Visit the link below to download the full version of this book:
https://cheaptodownload.com/product/nutrition-essentials-and-diet-therapy-nutrit
ion-essentials-and-diet-therapy-11th-edition-full-pdf-download
Click Download Now
Nutrition Essentials
and Diet Therapy
REGISTER TODAY!
To access your Student Resources, visit:
http://evolve.elsevier.com/Peckenpaugh/essentials/
Evolve Student Resources for Peckenpaugh: Nutrition
Essentials and Diet Therapy, Eleventh Edition, offer
the following features:
Nursing Review Questions
50 questions in multiple-choice NCLEX format designed to help you prepare for
this examination.
Nutritrac Nutrition Analysis Program, Version 5.0
This food database contains more than 5000 foods in 18 different categories
and allows you to enter and edit their intake and output. It includes a weight
management planner, a detailed energy expenditure section, and sample diets.
Food Composition Table
This detailed listing allows you to search the nutrient values of more than 5000
foods contained in the Nutritrac Nutrition Analysis Program, Version 5.0. This
table is separated and alphabetized into 18 different food categories.
Nutrition Essentials
and Diet Therapy
Nancy J. Peckenpaugh, MSEd, RD, CDN, CDE
Dietitian in Private Practice, Lifetime Nutrition Services,
Ithaca, New York
Dietitian, Office of Dr. Adam Law, Endocrinologist
Consulting Dietitian, Dryden Family Medicine, Lakeside Nursing
Home, and Medicaid Obstetrical & Maternal Services (MOMS) of
Tompkins County
11t h E d i t i o n
3251 Riverport Lane
St. Louis, Missouri 63043
Nutrition Essentials and Diet Therapy ISBN: 978-1-4377-0318-4
Copyright © 2010 by Saunders, an imprint of Elsevier Inc.
All rights reserved. No part of this publication may be reproduced or transmitted in any form or by
any means, electronic or mechanical, including photocopying, recording, or any information storage
and retrieval system, without permission in writing from the publisher. Permissions may be sought
directly from Elsevier’s Rights Department: phone: (+1) 215 239 3804 (US) or (+44) 1865 843830 (UK);
fax: (+44) 1865 853333; e-mail: [email protected]. You may also complete your request
on-line via the Elsevier website at http://www.elsevier.com/permissions.
Notice
Neither the Publisher nor the Author assumes any responsibility for any loss or injury and/or
damage to persons or property arising out of or related to any use of the material contained in
this book. It is the responsibility of the treating practitioner, relying on independent expertise
and knowledge of the patient, to determine the best treatment and method of application for the
patient.
The Publisher
Previous editions copyrighted 2007, 2003, 1999, 1995, 1991, 1984, 1979, 1972, 1966, 1960
International Standard Book Number: 978-1-4377-0318-4
Senior Editor: Yvonne Alexopoulos
Senior Developmental Editor: Danielle M. Frazier
Publishing Services Manager: Anne Altepeter
Senior Project Manager: Cheryl A. Abbott
Design Direction: Jessica Williams
Working together to grow
libraries in developing countries
Printed in China www.elsevier.com | www.bookaid.org | www.sabre.org
Last digit is the print number: 9 8 7 6 5 4 3 2 1
To Norman, who continues to support all of my endeavors, including the many hours of
writing this edition, who helped me recognize my artistic eye and inspired my budding
talent as an oil painter and, most importantly, who makes me laugh virtually every day
Original oil paintings by Nancy Peckenpaugh from orchards in the central
Finger Lakes region of New York State. Nancy began oil painting in the
summer of 2005 with the goal of painting fruits and vegetables in their natural
state. Her intent is to increase children’s appreciation for these foods.
This page intentionally left blank
Acknowledgments
The origins of this textbook began with handwritten notes by the first author, Alberta
Schackelton. The development into its present-day format was facilitated by my
former co-author, Charlotte Poleman, RD, until her retirement after the eighth
edition. This edition continues with the supportive oversight and direction of Yvonne
Alexopoulos, senior editor; the instrumental and very significant contributions of
Danielle Frazier, senior developmental editor; and the rigorous editorial review by
Cheryl Abbott, senior project manager, and Lois Lasater, the copyeditor for this
edition. The suggestions and feedback of the many reviewers of the early drafts of
the revision work and the learning needs of former students at State University of
New York at Cortland have served to make this an even stronger textbook. Many
individuals have influenced the writing of this textbook, including clients and
colleagues.
Special appreciation goes to Sue McGinley, the first dietitian I worked under,
who paved the way to my success and fascinating career with the simple premise of
advising people on what they can eat rather than what they can’t. Ginny Huszagh,
MSN, RD, CDN, has been a more recent collaborator in our work together at Groton
Nursing Facility, and her insight into acute care needs within a long-term care setting
has allowed my continued growth as a registered dietitian. I have also learned a
great deal from the many physicians I have worked with over the years. Special
appreciation goes to Dr. Peter Clark, who has challenged my thinking on a variety
of nutrition-related concerns. I continue to learn about diabetes management from
working with Dr. Adam Law and Anne Neirynk, NP, CDE. Nutritional needs across
the life span are regularly reinforced in my work with Dryden Family Medicine.
A final tribute goes to family and friends whose patience and support was crucial
in the completion of this endeavor.
ix
Reviewers
Thelma B. Baker, PhD Alisa Montgomery, RN, MSN
Associate Professor and Interim Chairman Nursing Faculty and Clinical/Curriculum
Department of Nutritional Sciences Coordinator
Howard University Piedmont Community College
Washington, DC Roxboro, North Carolina
Bethany Derricott, MSN, RN Anita K. Reed, RN, MSN
Assistant Professor of Nursing Clinical Instructor
Kent State University St. Elizabeth School of Nursing
Twinsburg, Ohio Lafayette, Indiana
Adjunct Faculty
Chamberlain College of Nursing Karen S. Ward, PhD, RN, COI
Columbus, Ohio Professor and Associate Director for Online
Programs
Suzanne M. Elbon, MS, PhD, MEd Middle Tennessee State University
Instructional Designer Murfreesboro, Tennessee
Ciber Inc.
Decatur, Georgia Janet E. Willis, RN, BSN, MS
Professor of Nursing
Christine A. Hartney, MS, RD, CNSC, LDN Mathematics, Science, and Allied Health
Advanced Practice Dietitian (MSAH) Division
Rush University Medical Center Harrisburg Area Community College
Department of Food and Nutrition Services Harrisburg, Pennsylvania
Chicago, Illinois
Debra A. Indorato, RD, LDN, CLT
Associate Director
Food and Nutrition Services, Sentar
Norfolk General Hospital
Norfolk, Virginia
Owner
Approach Nutrition Food Allergy Management
Virginia Beach, Virginia
x
Preface to the Instructors
Nutrition continues to expand as a science, with new research propelling our under-
standing of the dependence of cellular function on the interplay with nutrients
found in food. Research continues to challenge long-held beliefs and to force con-
tinual updating to provide sound nutritional policies and messages. Biopsychosocial
changes continue to influence how the science of nutrition applies to the multitude
of complex individual needs. We may again see nutritional deficiency diseases, once
mostly eradicated in this country, because of the financial straits in which many
individuals find themselves. At the same time, there are many sophisticated, intel-
ligent, and financially secure consumers who still are adversely influenced by the
snake-oil propaganda of our times. Although the Internet is a wealth of sound nutri-
tional guidance, slick messages that are not based on evidence continue to be a risk
to the health of this nation. Health care professionals may be influenced with ques-
tionable nutrition messages that have no scientific credibility. Limited class time
devoted to nutrition in the education of the health care professional compounds the
potential for harm in the delivery of health care.
In writing the eleventh edition of Nutrition Essentials and Diet Therapy, the goal
has been to provide rigorous updated review of science-based information in a
concise, focused, and practical approach to basic health care nutrition. The emphasis
of the current edition is to prepare health care professionals to provide appropriate
and useful nutritional guidance based on individual need.
The earlier groupings of the macronutrients carbohydrate, protein, and fat
remain in one chapter. This best allows for discussion of the application of this
information with food choices because food typically contains more than one
macronutrient. The chapter on vitamins, minerals, and phytochemicals also takes
this approach. These two chapters are subdivided for instructors who prefer to
teach these nutrients separately.
BOOK FORMAT
The format continues with 3 sections and 15 chapters to meet curriculum needs.
Section 1: The Art and Science of Nutrition in Health and Disease has been modi
fied to include the role of the health care team members and assessment skills
to help students recognize their role in providing appropriate nutrition care.
Chapter 2 has expanded coverage on carbohydrate classifications and the role
xi
xii Preface to the Instructors
of amino acids and peptides as part of the protein needs for health. Chapter 4,
Digestion, Absorption, and Metabolism in Health and Disease, now follows
coverage of both macronutrients and micronutrients to better allow an appreciation
of how impaired digestion and absorption affects cellular function and health
status. Review of the role of water has been moved to Chapter 4 because it is involved
in all processes related to digestion and utilization of the nutrients in foods.
The PowerPoint slides continue to include two video clips to help students identify
the macronutrient content of foods. New to the PowerPoint slides are sample calcula-
tions on determining macronutrient goals using the Exchange List System.
Section 2: Chronic and Acute Illness has expanded coverage on the impact of
insulin resistance and the metabolic syndrome with a focus on the health care profes-
sional’s role in the identification of individuals at risk and strategies to help reduce
the prevalence of a variety of chronic health conditions such as diabetes. The use
and implications of bariatric surgery have been expanded in the chapter on weight
management.
Section 3: Life Span and Wellness Concerns in Promoting Health and Managing Illness
includes increased coverage on the issue of childhood obesity and prevention, start-
ing in utero. Strategies for helping hospitals develop protocols to support breastfeed-
ing are included. There is greater emphasis on the needs of the young adult, with
the goal to help prevent chronic health conditions from occurring later in life and
consequently promoting older adults to lead productive and fulfilling lives. There is
expanded coverage on chronic care needs in acute and long-term care settings,
including preventing and managing pressure ulcers.
FEATURES
• This edition continues as part of the popular LPN Threads series.
• Cultural Considerations boxes appear in each chapter and include various sce-
narios aimed at the biopsychosocial influences on nutritional intake and status.
• Facts and Fallacies address common nutrition misconceptions, presenting the
facts to help students better understand the subject matter.
• Teaching Pearls provide practical counseling messages and analogies.
• Chapter Challenge Questions and Classroom Activities at the end of each
chapter present students with the opportunity to review and discuss relevant
content.
• Critical Thinking Case Studies help students apply concepts to clinical
practice.
• The question format continues for the major headings within the text, and basic
readability is emphasized to help with student learning.
• Chapter Topics are based on primary headings and begin each chapter to make
students aware of key content that will be covered.
• Objectives help students focus on essential content to better prepare them for
learning.
• Terms to Identify at the beginning of each chapter emphasize pertinent termi-
nology covered throughout the chapter.
• Use of full-color design increases interest by adding to visual appeal.
Preface to the Instructors xiii
ANCILLARIES
Evolve Resources for instructors and students can be found online at http://evolve.
elsevier.com/Peckenpaugh/essentials/.
The Instructor Resources are designed to help instructors present the material
in this text and include the following assets:
• Instructor’s Manual
• Answers to Chapter Challenge Questions and Classroom Activities
• Answers to Case Study Critical Thinking Applications
• Two Video Clips: (1) carbohydrate content of plant-based foods and (2) the
protein and fat content of foods
• ExamView Test Bank with more than 225 questions with answers
• PowerPoint slides with over 600 slides that include more than 100 images; the
slides now indicate with a medical symbol the information that is primarily for
nursing/medical students and an FYI symbol for coverage of new research that
may be of a personal and professional interest but that students are not expected
to know for testing purposes
• Full-color Electronic Image Collection
Student Resources provide students with additional tools for learning and
include the following assets:
• Nursing Review Questions
• 50 questions written in multiple-choice NCLEX format give students immedi-
ate feedback to help them prepare for this examination.
• Food Composition Table
• This detailed listing allows you to search the nutrient values of more than
5000 foods contained in the Nutritrac Nutrition Analysis Program, Version 5.0.
This table is separated and alphabetized into 18 different food categories.
• New Online Version! Nutritrac Nutrition Analysis Program, Version 5.0
• A food database that contains over 5000 foods in 18 different categories: Baby
Food, Baked Goods, Beverages, Breads/Grains and Pasta, Breakfast Foods/
Cereals, Dairy and Eggs, Fats and Oils, Fruits and Vegetables, Meats and
Beans, Nuts and Seeds, Frozen Entrees and Packaged Foods, Restaurant
Chains–Fast Foods, Restaurant Chains–Other, Seafood and Fish, Snacks and
Sweets, Soups, Supplements, and Toppings and Sauces.
• A complete listing of more than 150 activities—daily/common, sporting, recre-
ational, and occupational—is included in the Detailed Energy Expenditure section.
• The profile feature allows users to enter and edit the intake and output of an
unlimited number of individuals, and the weight management planner helps
outline healthy lifestyles tailored to various personal profiles. In addition to
foods and activities, new program features include an ideal body weight
(IBW) calculator, a Harris-Benedict calculator to estimate total daily energy
needs, and the complete Exchange Lists for Meal Planning.
PHILOSOPHY
The guiding principle throughout the writing of this text has been that nutrition is
and increasingly will be one of the core disciplines for health care as we continue in
xiv Preface to the Instructors
the twenty-first century. Not everyone takes medications, not everyone undergoes
surgery or other extraordinary procedures, but everyone needs good nutrition. It is
the single most important factor in the care of the well and ill client. Medical nutri-
tion therapy saves health care dollars while improving the quality of lives. As previ-
ously stated, the aim has been to make this body of information more accessible
and useful to the people who need it most, the health care providers. I would be
very interested in your view concerning how well the objectives of this textbook
have been met and how future editions might be improved. Please write in care of
Saunders, an imprint of Elsevier Inc., with your suggestions.
Nancy J. Peckenpaugh, MSEd, RD, CDN, CDE
