Nutrition Essentials for Nursing Practice

666 Pages·2013·17.62 MB·English

Nutrition
Essentials
Nursing
for
Practice
Susan G. Dudek, RD, CDN, BS
Nutrition Instructor, Dietetic Technology Program
Erie Community College
Williamsville, New York
Consultant Dietitian for Employee Assistance
Program of Child and Family Services
Williamsville, New York

S E V E N T H E D I T I O N
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Acquisitions Editor: David Troy
Product Manager: Maria McAvey
Production Project Manager: Marian Bellus
Editorial Assistant: Latisha Ogelsby
Design Coordinator: Holly Reid McLaughlin
Creative Services Director: Doug Smock
Manufacturing Coordinator: Karin Duffi eld
Prepress Vendor: Absolute Services, Inc.
Seventh Edition
Copyright © 2014 Wolters Kluwer Health | Lippincott Williams & Wilkins.
Copyright © 2010, 2007, 2006, 2001 by Lippincott Williams and Wilkins. Copyright © 1997 by Lippincott- Raven Publish-
ers. Copyright © 1993, 1987 by J. B. Lippincott Company. All rights reserved. This book is protected by copyright. No part
of this book may be reproduced or transmitted in any form or by any means, including as photocopies or scanned-in or other
electronic copies, or utilized by any information storage and retrieval system without written permission from the copyright
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dividuals as part of their offi cial duties as U.S. government employees are not covered by the above-mentioned copyright. To
request permission, please contact Lippincott Williams & Wilkins at Two Commerce Square, 2001 Market Street, Philadelphia,
PA 19103, via email at [email protected], or via our website at lww.com (products and services).
9 8 7 6 5 4 3 2 1
Printed in China
Library of Congress Cataloging-in-Publication Data
Dudek, Susan G.
Nutrition essentials for nursing practice / Susan G. Dudek. — 7th ed.
p. ; cm.
Includes bibliographical references and index.
ISBN 978-1-4511-8612-3 (alk. paper)
I. Title.
[DNLM: 1. Diet Therapy—Handbooks. 2. Diet Therapy—Nurses’ Instruction. 3. Nutritional Physiological Phenomena —
Handbooks. 4. Nutritional Physiological Phenomena—Nurses’ Instruction. WB 39]
RM216
615.8'54—dc23
2013007075
Care has been taken to confi rm the accuracy of the information presented and to describe generally accepted practices. How-
ever, the author, editors, and publisher are not responsible for errors or omissions or for any consequences from application
of the information in this book and make no warranty, expressed or implied, with respect to the currency, completeness, or
accuracy of the contents of the publication. Application of this information in a particular situation remains the professional
responsibility of the practitioner; the clinical treatments described and recommended may not be considered absolute and
universal recommendations.
The author, editors, and publisher have exerted every effort to ensure that drug selection and dosage set forth in this text
are in accordance with the current recommendations and practice at the time of publication. However, in view of ongoing
research, changes in government regulations, and the constant fl ow of information relating to drug therapy and drug reactions,
the reader is urged to check the package insert for each drug for any change in indications and dosage and for added warnings
and precautions. This is particularly important when the recommended agent is a new or infrequently employed drug.
Some drugs and medical devices presented in this publication have Food and Drug Administration (FDA) clearance for
limited use in restricted research settings. It is the responsibility of the health care provider to ascertain the FDA status of each
drug or device planned for use in his or her clinical practice.
LWW.com
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In loving memory of my mother, Annie M. Maedl—
everyone should be so lucky to have a mom like her.

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Reviewers
Zita Allen, RN, MSN Marina Martinez-Kratz, RN, BSN, MS
Professor of Nursing Professor of Nursing
Alverno College Jackson Community College
Milwaukee, Wisconsin Jackson, Michigan
Carmen Bruni, MSN, RN, CAN Janet Tompkins McMahon, RN, MSN
Assistant Professor Clinical Associate Professor of Nursing
Texas A&M International University Towson University
Laredo, Texas Towson, Maryland
Ann Cleary, DNS, RN, NP-C Patricia J. Neafsey, RD, PhD
Associate Professor of Nursing Professor
Long Island University, Brooklyn Campus University of Connecticut School of Nursing
Brooklyn, New York Storrs, Connecticut
Tammie Cohen, RN, BS Cheryl L. Neudauer, PhD, MEd
Nursing Instructor, Faculty Advisory Committee Biology Faculty
Chairperson Center for Teaching and Learning Campus Leader
Western Suffolk BOCES Minneapolis Community and Technical College
Northport, New York Minneapolis, Minnesota
Janet Goeldner, MSN Christine M. Prince, RN, BSN, CCM
Professor Nursing Faculty
University of Cincinnati—Raymond Walters College Brown Mackie College Indianapolis
Cincinnati, Ohio Indianapolis, Indiana
Coleen Kumar, RN, MSN Rhonda Savain, RN, MSN
Associate Professor Nursing Nursing Instructor
Department Deputy Chairperson Ready to Pass Inc.
Kingsborough Community College West Hempstead, New York
Brooklyn, New York
Nancy West, RN, MN
Karen Lincoln, RNC, MSN Professor of Nursing
Nursing Faculty Johnson County Community College
Montcalm Community College Overland Park, Kansas
Sidney, Michigan
Carol Isaac MacKusick, PhDc, MSN, RN, CNN
Adjunct Faculty
Clayton State University
Morrow, Georgia
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Preface
Like air and sleep, nutrition is a basic human need essential for survival. Nutrition provides
energy and vitality, helps reduce the risk of chronic disease, and can aid in recovery. It is a
dynamic blend of science and art, evolving over time and in response to technological advances
and cultural shifts. Nutrition at its most basic level is food—for the mind, body, and soul.
Although considered the realm of the dietitian, nutrition is a vital and integral compo-
nent of nursing care. Today’s nurses need to know, understand, apply, analyze, synthesize,
and evaluate nutrition throughout the life cycle and along the wellness/illness c ontinuum.
They incorporate nutrition into all aspects of nursing care plans, from assessment and
nursing diagnoses to implementation and evaluation. By virtue of their close contact with
patients and families, nurses are often on the front line in facilitating nutrition. This text
seeks to give student nurses a practical and valuable nutrition foundation to better serve
themselves and their clients.
NEW TO THIS EDITION
This seventh edition continues the approach of providing the essential information nurses
need to know for practice. Building upon this framework, content has been thoroughly
updated to refl ect the latest evidence-based practice. Examples of content updates that are
new to this edition are as follows:
■ MyPlate, which replaces MyPyramid as the graphic to illustrate the Dietary Guidelines for
Americans
■ Recommended Dietary Allowances (RDAs) for calcium and vitamin D
■ Inclusion of a validated stand-alone nutrition screening tool for older adults that is ap-
propriate for community settings and in clinical practice
■ Expanded coverage of bariatric surgery and obesity in general, particularly with regard
to the importance of behavioral strategies for navigating our increasingly obesogenic
environment
■ The low-FODMAP (fermental oligo-, di-, and monosaccharides and polyols) diet for
irritable bowel syndrome and possibly other gastrointestinal disorders
■ A shift in focus from single nutrients (e.g., saturated fat) to a food pattern approach (e.g.,
the DASH diet) for communicating and implementing a heart healthy diet
■ Updated 2011 nutrition therapy guidelines for patients with chronic kidney disease who
are not on dialysis
ORGANIZATION OF THE TEXT
Unit One is devoted to Principles of Nutrition. It begins with Chapter 1, Nutrition in
Nursing, which focuses on why and how nutrition is important to nurses in all settings.
Chapters devoted to carbohydrates, protein, lipids, vitamins, water and minerals, and e nergy
balance provide a foundation for wellness. The second part of each chapter highlights health
promotion topics and demonstrates practical application of essential information, such as
how to increase fi ber intake, criteria to consider when buying a vitamin supplement, and the
risks and benefi ts of a vegetarian diet.
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vi P R E FA C E
Unit Two, Nutrition in Health Promotion, begins with Chapter 8, Guidelines for
Healthy Eating. This chapter features the Dietary Reference Intakes, the Dietary Guide-
lines for Americans, and MyPlate. Other chapters in this unit examine consumer issues and
cultural and religious infl uences on food and nutrition. The nutritional needs associated
with the life cycle are presented in chapters devoted to pregnant and lactating women, chil-
dren and adolescents, and older adults.
Unit Three, Nutrition in Clinical Practice, includes nutrition therapy for obesity and
eating disorders, enteral and parenteral nutrition, metabolic and respiratory stress, gastro-
intestinal disorders, diabetes, cardiovascular disorders, renal disorders, cancer, and HIV/
AIDS. Pathophysiology is tightly focused as it pertains to nutrition.
RECURRING FEATURES
This edition retains popular features of the previous edition to facilitate learning and engage
students.
■ Check Your Knowledge presents true/false questions at the beginning of each chapter
to assess the students’ baseline knowledge. Questions relate to chapter Learning
Objectives.
■ Key Terms are defined in the margin for convenient reference.
■ Quick Bites—fewer and more condensed to improve layout and readability in the new
edition—provide quick nutrition facts, valuable information, and current research.
■ Nursing Process tables clearly present sample application of nutrition concepts in con-
text of the nursing process.
■ How Do You Respond? helps students identify potential questions they may encounter
in the clinical setting and prepares them to think on their feet.
■ A Case Study and Study Questions at the end of each chapter challenge students to
apply what they have learned.
■ Key Concepts summarize important information from each chapter.
TEACHING AND LEARNING RESOURCES
Instructors and students will fi nd valuable resources to accompany the book on
at http://thePoint.lww.com/Dudek7e.
Resources for Instructors
Comprehensive teaching resources are available to instructors upon adoption of this text
and include the following materials.
■ A free E-book on thePoint provides access to the book’s full text and images online.
■ A Test Generator lets instructors put together exclusive new tests from a bank contain-
ing NCLEX-style questions.
■ PowerPoint Presentations provide an easy way to integrate the textbook with the class-
room. Multiple-choice and true/false questions are included to promote class p articipation.
■ An Image Bank provides the photographs and illustrations from this text for use in
course materials.
■ Access to all student resources is also provided.
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P R E FA C E vii
Resources for Students
Students can activate the code in the front of this book at http://thePoint.lww.com/
activate to access the following free resources.
■ A free E-book on thePoint provides access to the book’s full text and images online.
■ NEW! Practice & Learn Interactive Case Studies provide realistic case examples and
offer students the opportunity to apply nutrition essentials to nursing care.
■ Journal Articles provided for each chapter offer access to current research available in
Lippincott Williams & Wilkins journals.
I hope this text and teaching/learning resource package provide the impetus to embrace
nutrition on both a personal and professional level.
Susan G. Dudek, RD, CDN, BS
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Acknowledgments
I am humbled and grateful to be still writing this book after six editions. It is a project that
has been professionally rewarding, personally challenging, and rich with opportunities to
grow. In large part, the success of this book rests with the dedicated and creative profes-
sionals at Lippincott Williams & Wilkins. Because of their support and talents, I am able to
do what I love—write, create, teach, and learn. I especially thank
■ David Troy, Senior Acquisitions Editor, who provided the spark to ignite the project.
■ Maria McAvey, Editorial Product Manager, for her meticulous attention to detail and
gentle guidance.
■ Marian Bellus, Production Project Manager; Holly Reid McLaughlin, Design Coordinator;
John Johnson, Education Marketing Manager, Nursing; and Latisha Ogelsby, Editorial
Assistant, the behind-the-scene professionals whose efforts help transform an ugly duck-
ling into a beautiful swan.
■ The reviewers of the sixth edition, whose insightful comments and suggestions helped
shape a new and improved edition.
■ My friends and family—my sideline cheerleaders—who so patiently gave me the time and
space to work on “my story.”
■ I am especially thankful to my husband Joe . . . always there through thick and thin.
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