Chapter 1. Overview -- Chapter 2. Digestion and absorption -- Chapter 3. Carbohydrates -- Chapter 4. Lipids -- Chapter 5. Protein -- Chapter 6. Energy balance and body composition -- Chapter 7. Weight management -- Chapter 8. The vitamins -- Chapter 9. Water and the minerals -- Chapter 10. Nutrition through the life span: pregnancy and lactation -- Chapter 11. Nutrition through life span: infancy, childhood, and adolescence -- Chapter 12. Nutrition through the life span: later adulthood -- Chapter 13. Nutrition care and assessment -- Chapter 14. Nutrition intervention and diet-drug interactions -- Chapter 15. Enteral and parenteral nutrition support -- Chapter 16. Nutrition in metabolic and respiratory -- Chapter 17. Nutrition and upper gastrointestinal disorders -- Chapter 18. Nutrition and lower gastrointestinal -- Chapter 19. Nutrition and liver disease -- Chapter 20. Nutrition and diabetes mellitus -- Chapter 21. Nutrition and cardiovascular -- Chapter 22. Nutrition and renal disease -- Chapter 23. Nutrition, cancer, and HIV infection.

Eighth Edition of Nutrition for Health and Health care, which provide a solid foundation in nutrition science and the role of nutrition in clinical care. Health professionals and patients alike rank nutrition among their most serious concerns, as good nutrition status plays critical roles in both disease prevention and the appropriate treatment of illness. Moreover, medical personnel are frequently called upon to answer questions about foods and diets or provide nutrition care. Although much of the material has been written for nursing students and is relevant to nursing care, this textbook can be useful for students of other health-related professions, including nursing assistants, physician assistants, dietitians, dietary technicians, and health educators