Fundamentals of Clinical NutritionRoland L. Weinsier, Sarah L. Morgan, Virginia Gilbert Perrin Written mainly for medical students and residents in training, this book is intended to complement medical training by emphasizing the relevance of nutrition to medical practice and to heighten awareness of nutrition as a medical specialty that is important for both disease prevention and the treatment of diseases of essentially every organ system. Topics covered include diet and disease trends, disorders of nutrition, macronutrients, vitamins, minerals and trace elements, prevalence and types of malnutrition, nutritional assessment, nutritional support, etc. |
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abnormalities absorbed absorption adults alcohol allowance and nutrient amino acids anemia anorexia nervosa associated biochemical pathways biotin blood body weight breast-feeding calcium calorie cancer carbohydrate cells cholesterol clinical decrease diabetes diet disease disorders eating effects of large energy Evaluation of nutritional factors fatty acids feeding folate folic acid Food sources formula function glucose hormone human milk hypertension hypokalemia impaired increased infant intake intestinal iodine iron deficiency kcal kwashiorkor lactation large doses levels lipid lipoprotein liver magnesium malabsorption malnutrition meats Metabolism and excretion mg/day mg/dl muscle niacin normal nursing nutrient interactions nutritional status obesity occur oral patients phosphate phosphorus Physiology and biochemical plasma pregnancy present protein Recommended dietary allowance reduced renal requirements result retinol riboflavin risk salt serum sodium supplements symptoms syndrome Table therapy thiamin tissue treatment of deficiency triglycerides urinary urine vegetables vitamin B12 vitamin D weight gain weight loss women zinc