Diet Management,
Edition 4
By Rekha Sharma

Publication Date: 10 Dec 2010
Description

Key Features

  • Basic nutrition, clinical nutrition and nutritional requirements for different age groups and elderly
  • A concise discussion on nutrient variation in diets during various diseases presented in a simple language
  • Recent advancements in dietetics for the management of critically ill, gastrointestinal, renal and cardiovascular disorders, diabetes, surgical conditions and cancer
  • Calorific values and nutritional content of different food stuffs provided for monitoring self-intake
  • A large number of tables, diet charts and flowcharts added for enhanced learning

These features make this book a ready reckoner for dieticians, dietetic interns, physicians, home science and nursing students and allied health care professionals.

About the author
By Rekha Sharma
Table of Contents

Table of Contents

Preface to the Fourth Edition v

Preface to the Third Edition vii

Acknowledgement ix

Chapter 1 Normal Nutrition 1

Nutrients 1

Roles and Functions of Nutrients in the Body 2

Carbohydrates 2

Fats 3

Proteins 6

Vitamins and Minerals 8

Balanced Diet 13

Energy-Yielding Foods 13

Body-Building Foods 14

Protective Foods 14

Dietary Goals 14

Dietary Guidelines 14

Basic Food Groups: A Guide to Diet Plan 15

Cereals and Cereal Products 16

Milk and Milk Products 16

Meat and Meat Products 16

Pulses and Legumes 16

Green Leafy and Other Vegetables 17

Fruits 17

Fats and Oils 18

Normal Diet (Menu) 21

Pregnancy and Lactation 22

Breastfeeding 23

Diet in Pregnancy 23

Diet in Lactation 25

Diet for Infants (Up to 1 Year of Age) 25

Chapter 2 Clinical Nutrition 27

Clinical Nutrition 27

Digestion of Foods 27

Digestive Juices 28

Absorption of Nutrients 29

Factors Infl uencing Digestion and

Absorption of Nutrients 31

Environmental Factors Affecting Food

Safety and Quality; their Infl uence on

Health and Disease 32

Chapter 3 Therapeutic Nutrition or Medical

Nutrition Therapy 33

Nutritional Assessment 33

Anthropometric Parameters 33

Biochemical Parameters 37

Clinical Parameters 40

Dietary Assessment 40

Therapeutic Modifi cations of a Diet 43

Objectives of Diet Therapy 43

Chapter 4 Diets Modifi ed in Consistency 45

Postoperative Diets 45

Clear Liquid Diet 45

Full Liquid Diet 45

Soft, Semisolid Diet 46

Water and Beverages 46

Soft and Cold Drinks 47

Tea and Coffee 47

Milk 47

Chapter 5 Diets in Gastrointestinal Diseases 49

Acute Gastrointestinal Conditions 50

Chronic and Nonacute Disorders of the

Upper Gastrointestinal Tract 50

Disorders of the Lower Gastrointestinal Tract 51

Constipation 51

Irritable Bowel Syndrome (IBS) 52

Ulcerative Colitis 52

Malabsorption 53

Coeliac Disease 53

Diverticulosis 53

Pancreatitis 54

Liver 54

Liver Diseases 54

Low-Residue Diet 59

High-Residue Diet 60

Chapter 6 Surgical Diets 61

Preoperative Diet 61

Postoperative Diets 62

Diets in Gastrointestinal Surgery 62

Diets in Other Surgeries 63

Diets Following Fractures 64

Nutrition in Bariatric Surgery 64

Nutrition in Liver Transplantation 68

Nutrition in Kidney Transplantation 70

Other Nutritional Disorders 75

Chapter 7 Nutrition for Critically Ill 77

Burns 77

Harris–Benedict Formulas for Basal Energy

Expenditure (BEE)/Basal Metabolic Rate (BMR) 78

Equations and Factors to Estimate Actual

Energy Expenditure (AEE) 78

Equations for Predicting BMR on Adults

(kcal/24 hours) 78

Thermic Effect of Food (TEF) 79

Enteral Nutrition 79

Parenteral Nutrition 86

Chapter 8 Diets Modifi ed in Carbohydrates 87

Diet for Diabetes Mellitus 87

Nutrition Recommendations for Patients

with Diabetes 88

Calories 88

Proteins 88

Fats 88

Cholesterol 89

Carbohydrates 89

Fibre 89

Sodium 89

Alcohol 89

Vitamins/Minerals 90

Goals of Medical Nutrition Therapy for

Type I Diabetes 90

Goals of Medical Nutrition Therapy for

Type II Diabetes 91

Other Nutritional Factors Associated with

Reduced Cardiac Risk for Diabetics 103

Traditional Indian Foods in Diabetes Mellitus 104

Management of Diabetes Mellitus 104

Health Education 118

Other Associates 119

Diabetic Diets Based on the Exchange List 120

Diabetic Diets—Menuwise 122

Diets for Special Groups 126

Chapter 9 Diets Modifi ed in Proteins 135

High-Protein Diet 136

Diets in Renal Disease 137

Acute Renal Failure 137

Proteinuria 137

Indoor Diet Charts for Renal Patients 139

Diet for Outdoor Patients 141

Chapter 10 Diets Modifi ed in Fats 143

Low-Fat Diet (Digestive Intolerance) 143

Cardiovascular Diseases (CVDs) 143

Risk Factors 144

Hypertension 147

Atherosclerosis 148

Stroke and Other Peripheral Diseases 148

Cardiomyopathy and Cardiac Failure 149

Rheumatic Heart Disease (RHD) 149

Dietary Management 149

Yoga and Exercise 157

Yoga and Meditation 157

General Guidelines for Coronary Heart Disease 158

Dietary Recommendations for the Prevention

of Coronary Heart Disease (NIN) 158

American Heart Association’s Guidelines for the

Prevention of Coronary Artery disease (CAD) 159

American Heart Association’s Lifestyle

Recommendations for Risk Reduction of

Cardiovascular Disease 159

Acute Cardiac Diseases (Congestive Cardiac

Failure and Myocardial Infarction) 160

Diet for Acute Cardiac Diseases Like Congestive

Cardiac Failure and Myocardial Infarction 160

Subacute Cardiac Disease (CAD) or Ischaemic

Heart Disease 161

Low-Cholesterol, Low-Triglyceride,

High-HDL Diet 162

A Day’s Menu for Low-Cholesterol,

High-HDL Diet 163

Chapter 11 Diets Modifi ed in Minerals 165

Low-Sodium Diets 165

Low- and High-Potassium Diets 167

Approximate Potassium Content of Commonly

Used Foods 167

Low- and High-Calcium Diets 170

High-Calcium Diet (Osteoporosis and

Osteomalacia) 172

High-Protein, High-Iron Diet

(Nutritional Anaemia) 173

Chapter 12 Diets Modifi ed in Calories 175

Obesity 175

Body Fat Distribution 175

Percentage of Body Fat 177

Health Risks of Obesity 178

Weight Reduction 179

Factors Contributing to Obesity 180

Energy Imbalance 180

Food Groups 181

Energy Needs 181

Proteins 182

Carbohydrates 183

Fats 183

Vitamins and Minerals 184

Approximate Daily Allowances of Each Food

Group for an Adult on Reducing Diet/Day 185

A Day’s Menu 185

Obesity in Children 187

Exercise 188

Tips for Healthy Lifestyle 191

Diet for Underweight 191

Chapter 13 Cancer and Diet Therapy 193

Infl uence of Diet on Carcinogenesis 193

Dietary Risk Factors and Cancers at Various Sites

in the Human Body 194

Diet Therapy 195

Assessing the Patient’s Nutritional Status 195

Formulating Appropriate Nutritional Support 196

Feeding Modalities 196

Eating Well During Cancer Treatment 197

Can Good Nutrition Treat Cancer? 198

Managing Eating Problems During Treatment 199

Coping with Side Effects 200

Chapter 14 Diets for Inborn Errors of Metabolism 211

Phenylketonuria 211

Sources of Phenylalanine 211

Galactosaemia 212

Chicken-Based Feed 212

Moong Cereal Feed 213

Coeliac Disease 213

Foods to Be Taken 214

Foods to Be Avoided 214

Chapter 15 Diet and Nutritional Needs of Elderly 215

Factors Leading to Inadequate Nutrition 215

Foods to Be Included 216

Dietary Tips for Elderly 216

A Day’s Menu for an Elderly Person 216

Chapter 16 Miscellaneous Diets 219

Low-Purine Diet (Gout) 219

Low-Oxalate Diet (Renal Stones) 219

Low–Vitamin K Diet for Patients on Acitrom and

Warfarin 219

Chapter 17 Test Meal 221

300 g Carbohydrate Diet 221

350 Calorie Breakfast for Diabetics 221

Appendix 223

Index 231

Book details
ISBN: 9788131227138
Retail Price : £4.10