Introduction to Clinical NutritionRecognizing the need for a comprehensive textbook on nutrition that addresses today's concerns with diet and the attainment of optimal functional health, this lucid text discusses the physiologic and metabolic interrelationships of all nutrients and their role in health maintenance as well as the prevention and treatment of various diseases. Based on a highly successful course, this unique textbook is excellent for first- and second-year graduate and medical school students in nutrition, osteopathic medicine, dentistry, and related fields as well as nutritionists, dietitians, public health and allied health professionals, biochemists, and pharmacists. |
Contents
Preface | 1 |
Digestion of Carbohydrates Lipids and Proteins | 23 |
4 | 40 |
Copyright | |
26 other sections not shown
Other editions - View all
Common terms and phrases
absorbed absorption acetyl activity adult alcohol Amer amino acids amounts anemia animals antioxidants ascorbic acid bile biochemical biological biotin blood body weight bone calcium calories cancer carbohydrate carnitine catalyzes cause cells cholesterol Clin clinical cobalamin coenzyme components compounds concentration contain decrease deficiency diabetes diet dietary dietary fiber digestion disease disorders doses effect energy enzyme essential excretion factor fatty acids fetal fetus fiber fluoride folic acid foods free radicals function gestation glucose growth hormone human increased individuals infants ingested inhibits insulin intake iron kidney levels linoleic acid lipid liver membrane metabolism methyl mg/day mg/dL milk muscle niacin normal Nutr nutrients nutritional obesity occurs osteoporosis oxidation pantothenic acid patients plasma pregnancy present protein PUFA reaction reduced riboflavin role serum small intestine sodium sources substances symptoms synthesis thiamin tissues toxic triglycerides urinary urine vegetables vitamin B12 vitamin D zinc