Nutrient Content of Foods, Nutritional Supplements, and Food Fallacies. Nutrition in Primary Care Series, Number 1.

Autor/inn/en	Gallagher-Allred, Charlette R.; Stein, Joan Z.
Institution	Ohio State Univ., Columbus. Dept. of Family Medicine.
Titel	Nutrient Content of Foods, Nutritional Supplements, and Food Fallacies. Nutrition in Primary Care Series, Number 1.
Quelle	(1980), (55 Seiten) PDF als Volltext kostenfreie Datei Verfügbarkeit
Beigaben	Tabellen
Sprache	englisch
Dokumenttyp	gedruckt; online; Monographie
Schlagwörter	Leitfaden; Unterricht; Lernender; Biochemistry; Dietetics; Disease Control; Ethnic Groups; Health Education; Independent Study; Medical Education; Medicine; Nutrition; Nutrition Instruction; Physiology; Preventive Medicine; Science Education; Therapeutic Environment; Therapy + Suchen Sie Ihr Suchwort? Lesson concept; Instruction; Unterrichtsentwurf; Unterrichtsprozess; Biochemie; Ernährungslehre; Ethnie; Gesundheitsaufklärung; Gesundheitsbildung; Gesundheitserziehung; Selbststudium; Medizinische Ausbildung; Medizin; Ernährung; Nutrition education; Ernährungserziehung; Physiologie; Gesundheitsvorsorge; Naturwissenschaftliche Bildung; Therapie
Abstract	Nutrition is well-recognized as a necessary component of educational programs for physicians. This is to be valued in that of all factors affecting health in the United States, none is more important than nutrition. This can be argued from various perspectives, including health promotion, disease prevention, and therapeutic management. In all cases, serious consideration of nutrition related issues in the practice is seen to be one means to achieve cost-effective medical care. These modules were developed to provide more practical knowledge for health care providers, and in particular primary care physicians. The modules were written by dieticians and nutritionists working closely with physicians. The modules were field tested and reviewed by basic and clinical science faculty in a number and variety of educational programs. This module assists in answering typical questions patients ask concerning foods--their nutrient content, proper storage and cooking methods, and nutritional adequacy of their typical food intake. Included are the learning goals and objectives, self-checks of achievement with regard to goals, and references for the physician and for the physician to give to the patient. The appendices include a food composition table, several charts on ethnic foods, a description of a good diet, a discussion on vitamins and minerals, recommended heights and weights, a chart of recommended daily allowances, and a list of principle food sources of nutrients. (CW)
Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2004/1/01