Part I: THE ROLE OF NUTRITION THERAPY IN HEALTH CARE.1. Role of the Dietitian in the Health Care System.Part II: THE NUTRITION CARE PROCESS.2. The Nutrition Care Process.3. Nutrition Assessment: Foundation of the Nutrition Care Process.4. Nutrition Intervention and Nutrition Monitoring and Evaluation.5. Enteral and Parenteral Nutrition Support.6. Documentation of the Nutrition Care Process.Part III: INTRODUCTION TO PATHOPHYSIOLOGY.7. Fluid and Electrolyte Balance.8. Acid-Base Balance.9. Cellular and Physiological Response to Injury: The Role of the Immune System.10. Nutritional Genomics.11. Pharmacology.Part IV: NUTRITION THERAPY.12. Diseases and Disorders of Energy Imbalance.13. Diseases of the Cardiovascular System.14. Diseases of the Upper Gastrointestinal Tract.15. Diseases of the Lower Gastrointestinal Tract.16. Diseases of the Liver, Gallbladder, and Exocrine Pancreas.17. Diseases of the Endocrine System. 18. Diseases of the Renal System.19. Diseases of the Hematological System.20. Diseases and Disorders of the Neurological System.21. Diseases of the Respiratory System.22. Metabolic Stress and the Critically Ill.23. Neoplastic Disease.24. HIV and AIDS.25. Diseases of the Musculoskeletal System.26. Metabolic Disorders.Appendix A: Answers to Chapter Review Questions.Appendix B: Answers to Application of the NCP Questions.Appendix C1: Nutrition Assessment and Monitoring and Evaluation Terminology.Appendix C2: Nutrition Diagnosis Terminology.Appendix C3: Nutrition Intervention Terminology.Appendix D1: Triceps Skinfold Thickness, Arm Muscle Area (AMA), and Mid-Upper Arm Fat Area (AFA): Procedures, Computations, Interpretations, and Percentiles.Appendix D2: Nomogram for Calculations of Arm Muscle Circumference and Area.Appendix E: Routine Laboratory Tests with Nutritional Implications.Appendix F: Normal Values for Physical Examination.Appendix G: Nutritional Deficiencies Revealed by Physical Examination.Appendix H: Evidence-Based Analysis Process.Appendix I: Enteral Formulas.Appendix J: Parenteral Formulas.Appendix K1: Choose Your Foods: Exchange Lists for Diabetes.Appendix K2: Exchange Calculation Form.Appendix L1: Saturated Fat, Total Fat, Cholesterol, and Omega-3 Content of Meat, Fish, and Poultry (3 oz Portions).Appendix L2: Heme and Nonheme Iron Content of Selected Foods.Appendix L3: Dietary and Supplemental Calcium Guide.Appendix L4: Resistant Starch Guide.Appendix M: Common Medical Abbreviations.Glossary.