Understanding Normal and Clinical Nutrition
West/Wadsworth, 1998 - Diet in disease - 961 pages
Provides comprehensive coverage of both normal and clinical nutrition with an emphasis on the underlying chemical processes. It contains seventeen chapters from Understanding Nutrition, Seventh Edition, (West/Wadsworth, 1996) with slight modifications that reflect the latest 1997 information. There are an additional thirteen clinical chapters that cover the nutrition care process and diet therapy organized by organ systems/disease states.
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An Overview of Nutrition
How to Think Metric
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1/2 c cooked absorbed absorption acetyl CoA adults alcohol American Dietetic Association American Journal amino acids amount anorexia nervosa aspartame beans bile blood glucose body fat body weight body's bone bread bulimia nervosa calcium cancer carbohydrate carbon cereals Chapter cheese cholesterol Clinical Nutrition coauthors coenzyme compounds consumers contain Daily Value deficiency diet dietary digestive drink effects energy intake enzymes factors fatty acids fiber Figure fluid folate food energy fruits glucose glycerol glycogen grams heart disease hormone hydrogen iron Journal of Clinical juice kcal kcalories kidneys legumes lipids liver low-fat meals meat metabolism milk milligrams minerals molecules muscles needs niacin nutrients obesity omega-3 oxygen percent person physical activity protein pyruvate recommendations risk saturated fat serving small intestine sodium sources starch stomach sugar supplements sweeteners symptoms Table tion tissue toxic tract triglycerides vegetables vegetarian vitamin B6 weight loss women zinc