Part 1 Nutrition Essentials
Chapter 1 Dietary Reference Intakes
Chapter 2 Carbohydrates
Chapter 3 Protein
Chapter 4 Fats
Chapter 5 Vitamins
Chapter 6 Minerals
Chapter 7 Water and Hydration
Part 2 Nutritional Assessment
Chapter 8 Anthropometrics
Chapter 9 Clinical and Biochemical Evaluation
Chapter 10 Dietary and Social History
Part 3 Nutritional Counseling
Chapter 11 The Dietary Guidelines and Principles of Healthy Eating
Chapter 12 Healthy Eating Plans
Chapter 13 Culinary Medicine and Strategies for Healthy Eating
Chapter 14 Theories of Behavior Change and Motivational Interviewing
Chapter 15 SMART Goals and Action Plans
Part 4 Nutrition Prescription
Chapter 16 Nutrition in Infancy
Chapter 17 Nutrition in Childhood and Adolescence
Chapter 18 Sports and Athletic Performance
Chapter 19 Mental Health, Behavioral, and Developmental Conditions
Chapter 20 Obesity and Related Comorbidities
Chapter 21 Nutrition for Common Gastrointestinal, Autoimmune, and Inflammatory Conditions
Part 5 Frequently Asked Questions, Case Studies, and Recipes
Frequently Asked Questions
Appendix: The Dietary Reference Intake Tables
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.