Nutrition in clinical practice

Nutrition in clinical practice /

"Introduction Carbohydrate represents the predominant form of all plant matter and is thus a principal dietary source of energy for humans in nearly every culture. Food plants are composed principally of sugars, starches - the carbohydrate energy reserve in plants, cellulose, and other componen...

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Bibliographic Details
Online Access: Full text (MCPHS users only)
Main Author: Katz, David L., 1963- (Author)
Format: Electronic Book
Language:English
Published: Philadelphia : Wolters Kluwer, 2022
Edition:Fourth edition.
Subjects:
Diet therapy.
Diet in disease.
Nutrition.
Nutrition Therapy.
Diet Therapy.
Diet.
Nutritional Physiological Phenomena.
Electronic books.
Table of Contents:
  • Section I: Clinically relevant nutrient metabolism
  • Clinically relevant carbohydrate metabolism
  • Clinically relevant fat metabolism
  • Clinically relevant protein metabolism
  • Overview of clinically relevant micronutrient metabolism
  • Section II: Nutritional management in clinical practice: diet, in sickness and in health
  • Diet, weight regulation, and obesity
  • Diet, diabetes mellitus, and insulin resistance
  • Diet, atherosclerosis, and ischemic heart disease
  • Diet and hypertension
  • Diet and hemostasis
  • Diet and cerebrovascular and peripheral vascular disease
  • Diet and immunity
  • Diet and cancer
  • Diet and hematopoiesis: nutritional anemias
  • Diet, bone metabolism, and osteoporosis
  • Diet and respiratory disease
  • Diet and kidney disease
  • Diet and hepatobiliary disease
  • Diet and common gastrointestinal disorders
  • Diet, dyspepsia, and peptic ulcer disease
  • Diet and rheumatologic disease
  • Diet and neurologic disorders
  • Diet and dermatoses
  • Diet and wound healing
  • Food allergy and intolerance
  • Eating disorders
  • Malnutrition an dcachexia
  • Section III: Special topics in clinical nutrition
  • Diet, pregnancy, and lactation
  • Diet and the menstrual cycle
  • Diet and early development: pediatric nutrition
  • Diet and adolescence
  • Diet and senescence
  • Ergogenic effects of foods and nutrients: diet and athletic performance and sports nutrition
  • Endocrine effects of diet: phytoestrogens
  • Diet, sleep-wake cycles, and mood
  • Diet and cognitive function
  • Diet and vision
  • Diet and dentition
  • Hunger, appetite, taste, and satiety
  • Health effects of chocolate
  • Health effects of ethanol
  • Health effects of coffee
  • Macronutrient food substitutes
  • Plant-based diets
  • Section IV: Diet and health promotion: establishing the theme of prudent nutrition
  • Culture, evolutionary biology, and the determinants of dietary preference
  • Dietary recommendations for health promotion and disease prevention
  • Section V: Principles of effective dietary counseling
  • Models of behavior modification for diet and activity patterns and weight management
  • Dietary counseling in clinical practice
  • Section VI: Contemporary topics in nutrition
  • The calorie
  • The prenicious wag of dietary dogma
  • Should obesity be considered a "disease"?
  • Nutrition: what we know, and how we know it
  • The planet is your patient
  • Section VII: Appendices and resource materials
  • Nutrition formulas of clinical interest
  • Growth and body weight assessment tables
  • Dietary intake assessment in the US population
  • Dietary intake assessment instruments
  • Nutrient/nutriceutical reference tables: intake range and dietary sources
  • Resources for nutrient composition of foods
  • Diet-drug interactions
  • Nutrient remedies for common conditions: patient resources
  • Print and web-based resource materials for professionals
  • Print and web-based resource materials for patients
  • Patient-specific meal planners.

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