Dietetics for Nurses

CONTENTS

SECTION I
FOOD AND ITS SIGNIFICANCE
CHAPTER		PAGE
I	Food	1
II	Fuel Value of Food	36
III	Food Requirements of the Body	42
SECTION II
LABORATORY OR DIET KITCHEN WORK
IV	Methods of Feeding in Normal and Abnormal Conditions	59
V	Food Materials and Their Preparation	81
VI	Infant Foods and Formulas Used in Abnormal Conditions	140
SECTION III
THE HUMAN MACHINE
VII	The Human Body	165
SECTION IV
DIETO-THERAPY
VIII	Pregnancy and Lactation	191
IX	Infant Feeding	199
X	Care and Feeding of Children in Normal and Abnormal Conditions and in Infectious Diseases	231
XI	Feeding of Adults in Diseases of the Gastro-intestinal Tract	245
XII	Diseases of the Intestinal Tract	263
XIII	Fevers in General	281
XIV	Typhoid Fever	288
XV	Diseases of the Respiratory Tract	301
XVI	Dietetic Treatment Before and After Operation	312
XVII	Urinalysis	323
XVIII	Acute and Chronic Nephritis	336
XIX	Diseases of the Heart	365
XX	Diabetes Mellitus	372
XXI	Diseases of the Liver	404
XXII	Gout, Obesity and Emaciation	418
XXIII	Other Conditions Affected by Diet	451

	Table I. Edible Organic Nutrients and Fuel Values of Foods	461
	Table II. Ash Constituents of Foods in Percentage of the Edible Portion	472
	Table III. Showing 100-Calorie Portions of some Common Foods, Together with Their Protein, Nitrogen, and Mineral Content	478
	Table IV. Composition and Fuel Value of most of the Foods used in the Invalid Dietary	484
	Table V. Vitamines in Foods	496
	Heights and Weights for Children under Five Years of Age	499
	Height and Weight Table for Boys	500
	Height and Weight Table for Girls	501
	Pelidisi Chart	502
	The Nutritional Index—The “Pelidisi”	503
	Index	505

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