BookNatalie D. Muth, Mary Tanaka
Summary: This new reference provides primary care clinicians with essential nutrition information, guidance, tools, and resources that are needed to offer patients optimal care concerning nutrition in the primary care setting. In addition, it includes tables designed for at-a-glance reference throughout the chapters, case studies for further learning, nutritional recipes for daily meals, and a frequently asked questions section to address caregivers' and patients' questions. With this authoritative reference, clinicians will learn how to Take a nutrition history. Evaluate growth and development, weight and adiposity, and signs of nutritional deficiency or excess. Complete a nutrition assessment and provide a patient-specific nutrition treatment plan. Select and interpret findings from screening and laboratory tests and diagnostic procedures to assess and manage a patient's nutrition. Use behavioral change strategies and coaching techniques matched to a patient and family's readiness for change, including motivational interviewing, SMART goal setting, problem-solving, self-monitoring, stimulus control, and the 5 A's (ask, assess, assist, advise, arrange). Provide age-specific nutrition guidance for infants, toddlers, preschoolers, school-aged children, and adolescents based on the most up-to-date information, including the Dietary Guidelines for Americans, 2020-2025. Effectively incorporate scientifically sound nutrition guidance into the treatment of common pediatric concerns, including anemia, reflux, constipation, underweight, childhood overweight and obesity, dyslipidemia, prediabetes, fatty liver disease, hypertension, disordered eating, attention-deficit/hyperactivity disorder, and autism spectrum disorder. Consult or refer to registered dietitians and other health care professionals and community resources as appropriate. Screen for food insecurity and connect families with public health resources. Confidently answer the most commonly asked nutrition questions from parents and patients. Advise patients and families on how to integrate nutrition principles into everyday life including through application of culinary medicine.
Contents:
Dietary Reference Intakes
Carbohydrates
Protein
Fats
Vitamins
Minerals
Water and Hydration
Anthropometric Measures
Clinical and Biochemical Evaluation
Dietary History, Social History, and Food Insecurity Screening
Dietary Guidelines and Principles of Healthy Eating
Healthy Eating Plans
Culinary Medicine and Strategies for Healthy Eating
Theories of Behavior Change and Motivational Interviewing
SMART Goals and Action Plans
Nutrition in Infancy
Nutrition in Childhood and Adolescence
Sports and Athletic Performance
Mental Health, Behavioral, and Developmental Conditions
Obesity and Related Health Conditions
Nutrition for Common Gastrointestinal, Autoimmune, and Inflammatory Conditions
Frequently Asked Questions
Case Studies
Recipes.