Introduction to Clinical Nutrition, Second Edition

Front Cover
CRC Press, Apr 11, 2003 - Medical - 565 pages
Following up on the success of its highly-regarded predecessor, the Second Edition covers the most important topics pertinent to the world of clinical nutrition. It emphasizes the importance of nutrition to medicine and allied health sciences, and how the principles of good nutrition can enhance day-to-day clinical practice and profiles real clinical cases to facilitate the understanding and application of nutrition principles. This new edition features new chapters and fully updated material on nutraceuticals, alternative medicine and nutritional supplements, nutritional epidemiology, gene-nutrient interaction, and helps the reader understand why each nutrient is required for good health.

 

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Contents

Fundamentals of Nutrition
1
2 Digestion of Carbohydrates Lipids and Proteins
17
3 Requirements for Energy Carbohydrates Fat and Proteins
33
4 Role of Essential Fatty Acids
53
5 Eicosanoids
71
6 Inorganic Elements Minerals
85
7 VitaminsAn Overview
139
8 FatSoluble Vitamins
147
17 Cholesterol and Hyperlipidemia
339
18 Osteoporosis
355
19 Nutritional Aspects of Diabetes
367
20 Nutritional Aspects of Genetic Disease
381
21 Nutritional and Metabolic Effects of Alcohol
401
22 Nutritional Epidemiology
417
23 Dietary Fiber
429
24 Antioxidants and Health
441

9 WaterSoluble Vitamins I
181
10 WaterSoluble Vitamins II
211
11 VitaminLike Substances
241
12 Nutritional Aspects of Pregnancy and Lactation
255
13 Nutrition and Development
273
14 Nutrition and Aging
295
15 Nutritional Assessment
305
16 Obesity and Eating Disorders
317
25 Toxicants Occurring Naturally in Foods and Additives
453
26 Vegetarianism and Other Popular Nutritional Practices
467
27 Nutritional Aspects of Biotransformation
481
28 Nutraceuticals
495
Dietary Supplements
519
Index
543
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