| 000 | 04627nam a2200265 a 4500 | ||
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| 003 | AR-LpUFO | ||
| 005 | 20241101151512.0 | ||
| 007 | ta | ||
| 008 | 230201s1968 xxua gr 000 0 eng d | ||
| 024 | 8 |
_aDOO-M698 _b918 _zDOO000653 |
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| 040 |
_aAR-LpUFO _bspa _cAR-LpUFO |
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| 080 | _a613.2 | ||
| 100 | 1 |
_aMitchell _92621 |
|
| 245 | 1 | 0 | _aCooper's Nutrition in Health and Disease |
| 250 | _a15a. ed. | ||
| 260 |
_aPhiladelphia : _b Lippincott Company, _c1968 |
||
| 300 |
_axv; 685 p. : _bil. byn |
||
| 505 | 0 | _a Part One: PRINCIPLES OF NUTRITION -- 1. GROWTH OF THE SCIENCE OF NUTRITION AND ITS APPLICATION -- 2. CARBOHYDRATES. -- 3. FATS AND OTHER LIPIDS -- 4, PROTEINS -- 5. ENERGY METABOLISM -- 6. WATER AND MINERAL METABOLISM -- 7. FAT-SOLUBLE VITAMINS -- 8. WATER-SOLUBLE VITAMINS -- 9. DIGESTION, ABSORPTION AND METABOLISM -- 10. FOOD TO MEET RECOMMENDED DIETARY ALLOWANCES -- 11. REGIONAL, NATIONAL AND RELIGIOUS FOOD PATTERNS -- 12. NUTRITION IN PREGNANCY AND LACTATION -- 13. NUTRITION DURING INFANCY -- 14. NUTRITION OF CHILDREN AND YOUTH -- 15. GERIATRIC NUTRITION -- 16. MALNUTRITION-A WORLD PROBLEM -- 17. SAFEGUARDING OUR FOOD SUPPLY -- Part Two: DIET IN DISEASE -- INTRODUCTION -- 18. ASSESSMENT OF PATIENT NEEDS -- 19. PROGRESSIVE HOSPITAL DIETS -- 20. FEVERS AND INFECTIONS -- 21. WEIGHT CONTROL -- 90 DIABETES -- 23. ATHEROSCLEROSIS -- 24. CARDIAC DISEASE; HYPERTENSION -- 25. DISEASES OF THE KIDNEY; KIDNEY STONES -- 26. DISEASES OF THE ESOPHAGUS AND THE STOMACH -- 27. DISEASES OF THE INTESTINES -- 28.DISEASES OF THE LIVER, THE BILIARY TRACT AND THE PANCREAS -- 29. SURGICAL NUTRITION; BURNS -- 30. ALLERGY; DISEASES OF THE SKIN -- 31. DISEASES OF THE BLOOD -- 32. DISEASES OF THE MUSCULOSKELETAL AND THE NERVOUS SYSTEMS -- 33. MISCELLANEOUS METABOLIC DISTURBANCES -- 34. NUTRITION IN DISEASES OF INFANCY AND CHILDHOOD -- Part Three: MODIFICATION OF FOOD FOR THERAPEUTIC DIETS -- 35. BASIC FOOD SELECTION AND PREPARATION -- 35. BASIC FOOD SELECTION AND PREPARATION (Continued) -- 36. FOODS WITH INCREASED NUTRITIVE VALUE -- 37. FOODS FOR LOW CALORIC AND DIABETIC DIETS -- 38. FOODS FOR FAT-CONTROLLED AND FAT-RESTRICTED DIETS -- 39. FOODS FOR SODIUM-RESTRICTED DIETS -- 40. FOODS FOR GLUTEN-FREE DIETS -- 41. FOODS FOR ALLERGY DIETS -- Part Four: TABULAR MATERIAL AND BIBLIOGRAPHY -- TABLE -- 1. Composition of Foods-Edible Portions -- 2. Food Composition Table for Short Method of Dietary Analysis -- 3. Selected Fatty Acids and Cholesterol in Common Foods -- 4. Amino Acid Content of Foods per 100 Grams, Edible Portion -- 5. Sodium, Potassium, and Magnesium Content of Foods -- 6. Lesser Known Vitamins in Foods -- 7. Alcoholic and Carbonated Beverages -- 8. Acid-Base Reaction of Foods -- 9. Blood and Urine Components. -- 10. Equivalent Weights and Measures -- 11. Height and Weight for Age Percentile Standards, Boyd 1952 -- 12. Height-Weight Table for Men and Women -- BIBLIOGRAPHY -- GLOSSARY. -- INDEX | |
| 520 | _aTwo outstanding educators in the field of nutrition and public health have been added to the distinguished author panel of this classic. The 15th Edition presents a comprehensive survey of the principles of nutrition and their application to normal and therapeutic needs, with additional emphasis given to the underlying biochemical and physiological components as they affect the maintenance or restoration of good health. National and worldwide problems of pro moting optimum nutrition are considered, with cognizance taken of regional, cultural and religious influences on food habits. Pro fessional groups involved in elevating nutri tion standards in other parts of the world as well as in the United States will welcome the reliable information in this extensive revision. All chapters have been updated and new material added in line with recent findings in: digestion, absorption, metabolism spe cific nutrients safeguarding of the food sup ply problems of obesity and malnutrition • new concepts of maternal, pediatric and geriatric nutrition and nutrition in special conditions such as arteriosclerosis, athero sclerosis, and diseases of the kidney-in cluding a discussion of the dietary care of patients on hemodialysis, and of the low protein diet for patients with oliguria for whom dialysis is not available. Instructors will find that the text is flexible -useful for both basic courses in nutrition and diet therapy or where the subjects are integrated into other areas of the curriculum. | ||
| 650 | 4 |
_aNUTRICIÓN _92538 |
|
| 700 | 1 |
_aRynbergen, Henderika J. _92622 |
|
| 700 | 1 |
_aAnderson, Linnea _92623 |
|
| 700 | 1 |
_aDibble, Marjorie V. _92624 |
|
| 942 | _cBK | ||
| 999 |
_c3077 _d3077 |
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