00915nam a22002411i 450099100063816970753620040117101932.0040220s1952 it |||||||||||||||||ita b12647950-39ule_instARCHE-064630ExLDip.to Scienze pedagogicheitaA.t.i. Arché s.c.r.l. Pandora Sicilia s.r.l.261.8358Del Mazza, Valentino482520La famiglia nel pensiero di Pio XII /Valentino Del MazzaAlba :Paoline,stampa 1952229 p. ;22 cmFamigliaConcezione cristiana.b1264795002-04-1417-03-04991000638169707536LE022 MP 67 A 912022000046404le022-E0.00-l- 00000.i1315309217-03-04Famiglia nel pensiero di Pio XII275588UNISALENTOle02217-03-04ma -itait 3105297nam 2200685 450 991082122500332120230725055224.01-78402-866-50-8036-4390-X(CKB)3710000000212513(EBL)1757248(SSID)ssj0001289448(PQKBManifestationID)12442974(PQKBTitleCode)TC0001289448(PQKBWorkID)11318582(PQKB)10273719(MiAaPQ)EBC1757248(Au-PeEL)EBL1757248(CaPaEBR)ebr10904234(CaONFJC)MIL633494(OCoLC)889302130(EXLCZ)99371000000021251320140815h20112011 uy 0engur|n|---|||||txtccrNutrition and diet therapy /Carroll A. Lutz, Erin Mazur, Nancy A. LitchSixth edition.Philadelphia, Pennsylvania :F. A. Davis Company,2011.©20111 online resource (697 p.)Description based upon print version of record.0-8036-3718-7 Includes bibliographical references and index.Title Page; Copyright Page; Dedications; Preface; Reviewers; Acknowledgments; Contents; Unit 1 The Role of Nutrients in the Human Body; Chapter 1 Nutrition in Human Health; The Language of Nutrition; Food Choices; Unbalanced Nutrition; Nutritional Care; Impact of Culture on Nutrition; Chapter 2 Carbohydrates; Composition of Carbohydrates; Basic Terminology; Functions of Carbohydrates; Health and Carbohydrates; Food Sources; MyPlate; Carbohydrate Counting; Exchange List Values; Dietary Recommendations; Chapter 3 Fats; Basic Terminology; Physical Properties and Food Sources; Functions of FatsCholesterolFat Intake as a Worldwide Concern; Dietary Recommendations Concerning Fat; Dietary Fat Intake and Health; Chapter 4 Protein; Composition of Proteins; Functions of Proteins in the Body; Classification of Food Protein; Dietary Reference Intakes; Wise Protein Choices; Chapter 5 Energy Balance; Homeostasis and Survival; Measuring Energy; Energy Nutrient Values; Components of Energy Expenditure; Energy Intake; Dietary Recommendations; Chapter 6 Vitamins; The Nature of Vitamins; Fat-Soluble Vitamins; Water-Soluble Vitamins; Vitamin Supplements; Chapter 7 Minerals; Functions of MineralsClassification of MineralsMajor Minerals; Trace Minerals; Other Minerals that have an Impact on Health; Mineral Supplementation; Chapter 8 Water; Water in Human Nutrition; Physiology of Body Fluids; Water Balance and Imbalances; Chapter 9 Digestion, Absorption, Metabolism, and Excretion; Overview of the Major Processes; Lactose in Cheeses; Products; Unit 2 Family and Community Nutrition; Chapter 10 Life Cycle Nutrition: Pregnancy and Lactation ; Nutrition During Pregnancy; The Breastfeeding Mother; Chapter 11 Life Cycle Nutrition: Infancy, Childhood, and Adolescence; Psychosocial DevelopmentNutrition in InfancyNutrition of the Toddler (Ages 1 to 3 Years); Nutrition of the Preschool Child (Ages 3 to 6 Years); Nutrition of the School-Age Child (Ages 6 to 12 Years); Nutrition in Adolescence; Overweight in Children and Adolescents; Chapter 12 Life Cycle Nutrition: The Mature Adult; Young Adulthood; Middle Adulthood; Older Adulthood; Chapter 13 Food Management; Food Irradiation; Microbiological Hazards; Environmental Pollutants; Food Additives; The Food Label; Unit 3 Clinical Nutrition; Chapter 14 Nutrient Delivery; Food Service in Institutions; Nutritional Care ServicesImportance of Nutritional CareMethods of Nutrient Delivery; Chapter 15 Interactions: Food and Nutrients Versus Medications and Supplements; Extent of Use; Mechanisms of Interactions; Dietary Supplements; Enhancing Athletic Performance; Responsibilities of Health-Care Professionals; Chapter 16 Weight Management; Terminology and Classification; Prevalence and Incidence of Overweight and Obesity; Basic Science of Energy Imbalance; Consequences of Obesity; Factors Influencing Food Intake; Physiology; Theories About Obesity; Federal Guidelines; Treatment of Energy ImbalancesWeight-Loss MaintenanceMeet the ever-changing demands of providing quality nutritional care for patients across the lifespan. This popular text provides a strong foundation in the science of nutrition and a clear understanding of how to apply that knowledge in practice, recognizing the need for nurses to work with other healthcare professionals to ensure optimal nutrition in patient care.Thoroughly updated and revised, it combines nursing care with the nutritional information pertinent to today's classroom and clinical practice settings.NutritionDietDiet therapyNutrition.Diet.Diet therapy.613.2Lutz Carroll A.1633356Mazur ErinLitch Nancy A.MiAaPQMiAaPQMiAaPQBOOK9910821225003321Nutrition and diet therapy3973070UNINA01313nam0 22003253i 450 TO0033502020251003044404.00262023385hbk0262521946pbk20210312d1992 ||||0itac50 baengusz01i xxxe z01nz01ncRDAcarrierShaping technology/building societystudies in sociotechnical changeedited by Wiebe E. Bijker and John LawCambridgeLondonMIT press, MAc1992VII, 341 p.23 cmInside technology001TO003389172001 Inside technologyLaw, John <1946- >MILV054904Bijker, Wiebe E.TO0V086457ITIT-00000020210312IT-BN0095 NAP 01POZZO LIB.Vi sono collocati fondi di economia, periodici di ingegneria e scienze, periodici di economia e statistica e altri fondi comprendenti documenti di economia pervenuti in dono. TO00335020Biblioteca Centralizzata di Ateneo1 v. 01POZZO LIB.ECON MON 3102 0101 0000214335E VMA 1 v.B 2021031220210312 01Shaping technology1768297UNISANNIO