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<p>About the Editors vii</p> <p>Contributors ix</p> <p><b>Section 1 Introduction to Nutrition Concepts 1</b></p> <p>Chapter 1 The Role of Nurse Practitioners 3<br /><i>Kathleen C. Ashton</i></p> <p>Chapter 2 Nutrition Assessment for Nurse Practitioners 12<br /><i>M. Elayne DeSimone and Lisa Hark</i></p> <p>Chapter 3 Nutrition Counseling for Effective Behavior Change 31<br /><i>Darwin Deen Virginia Biddle and Dara Dirhan</i></p> <p><b>Section 2 Nutrition during the Lifespan 43</b></p> <p>Chapter 4 Nutrition from Pre-conception through Lactation 45<br /><i>Amy McKeever Patricia Digiacomo Lisa Hark and Kathleen Larkins</i></p> <p>Chapter 5 Nutrition from Infancy through Adolescence 79<br /><i>Susan Breakell Gresko and Bridget S. Sullivan</i></p> <p>Chapter 6 Nutrition for Older Adults 113<br /><i>Cecilia Borden Christine Conner and Lisa Hark</i></p> <p><b>Section 3 Nutrition in the Clinical Setting 135</b></p> <p>Chapter 7 Obesity and Bariatric Surgery Care 137<br /><i>Lisa Hark Darwin Deen and Dory Ferraro</i></p> <p>Chapter 8 Cardiology Care 160<br /><i>Frances Burke and Lisa Hark</i></p> <p>Chapter 9 Endocrinology Care of the Diabetic Patient 184<br /><i>Neva White Rickie Brawer and Cheryl Marco</i></p> <p>Chapter 10 Digestive Disorders and Gastrointestinal Care 207<br /><i>Julie Vanderpool and Beth-Ann Norton</i></p> <p>Chapter 11 Renal Care 235<br /><i>Jean Stover and Lauren Solomon</i></p> <p>Chapter 12 Cancer Prevention and Oncology Care 261<br /><i>Tamara B. Kaplan Maureen Huhmann and Theresa P. Yeo</i></p> <p>Chapter 13 Enteral and Parenteral Nutrition Support 289<br /><i>Jennifer M. Dolan Nancy Sceery and Nancy Stoner</i></p> <p><b>Appendices 313</b></p> <p>Appendix A: Food Sources of Vitamin A 315</p> <p>Appendix B: Food Sources of Vitamin D 316</p> <p>Appendix C: Food Sources of Vitamin E 317</p> <p>Appendix D: Food Sources of Vitamin K 318</p> <p>Appendix E: Food Sources of Vitamin C 319</p> <p>Appendix F: Food Sources of Folate 320</p> <p>Appendix G: Food Sources of Calcium (Dairy) 321</p> <p>Appendix H: Food Sources of Calcium (Non-dairy) 322</p> <p>Appendix I: Food Sources of Sodium 323</p> <p>Appendix J: Food Sources of Potassium 324</p> <p>Appendix K: Food Sources of Magnesium 325</p> <p>Appendix L: Food Sources of Iron 326</p> <p>Appendix M: Food Sources of Omega-3 Fatty Acids 327</p> <p>Appendix N: Food Sources of Oxalic Acid 328</p> <p>Appendix O: Food Sources of Dietary Fiber 329</p> <p>Appendix P: Food Sources of Purine 330</p> <p>Appendix Q: Therapeutic Lifestyle Changes (TLC) Diet (Low-fat Low-saturated Fat Diet) 331</p> <p>Appendix R: DASH Diet 332</p> <p>Appendix S: Dietary Reference Intakes (DRIs): Recommended Intakes for Individuals Vitamins 333</p> <p>Appendix T: Dietary Reference Intakes (DRIs): Recommended Intakes for Individuals Elements 335</p> <p>Review Questions 339</p> <p>Review Answers 365</p> <p>Index 367</p> <p>Enrollment Form/Answer Sheet 385</p> <p>Continuing Education Activity Evaluation Form 387</p>

<b>Lisa Hark, PhD, RD</b> 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.<br /> <br /> <p><b>Kathleen Ashton, PhD, ACNS-BC,</b> a sought-after speaker and educator<b>,</b> is a Professor of Nursing at Thomas Jefferson University, Jefferson School of Nursing in Philadelphia.</p> <b>Darwin Deen, MD, MS</b> 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.

<i>The Nurse Practitioner's Guide to Nutrition</i> 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.<br /> <br /> <p>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.</p> <p>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, <i>The Nurse</i> <i>Practitioner's Guide to Nutrition</i> is an essential tool for assessing, managing, and treating nutrition-related conditions, as well as promoting nutritional health for all patients.</p> 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.

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