Vishwanath Sardesai

Introduction to Clinical Nutrition

• Broschiertes Buch

Produktbeschreibung

Dietary factors have been implicated in at least four of the ten leading causes of death in the U.S. Nevertheless, physicians frequently receive inadequate training in nutrition to properly counsel their patients. Since the publication of the second edition of this book, new discoveries have revolutionized the field of clinical nutrition. Highlighting these advances, new and revised topics in this edition include: fiber, antioxidants, nutraceuticals, alternative medicine, and epidemiology; DNA, gene-nutrient interaction, epigenetics, and telomeres; nutritional aspects of kidney disease, diabetes, and metabolic syndrome; personalized nutrition and medicine; vegetarianism and other popular dietary practices, and obesity and cholesterol.

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Produktdetails

• Verlag: CRC Press
• 3. Auflage
• Seitenzahl: 706
• Erscheinungstermin: 22. Mai 2017
• Englisch
• Abmessung: 254mm x 178mm x 38mm
• Gewicht: 1304g
• ISBN-13: 9781138114470
• ISBN-10: 1138114472
• Artikelnr.: 57046072

Inhaltsangabe

Preface to the Third Edition Part I Biology and Biochemistry Chapter 1
Introduction: Fundamentals of Nutrition Chapter 2 Digestion of
Carbohydrates, Lipids, and Proteins Chapter 3 Requirements for Energy:
Carbohydrates, Fats, and Proteins Chapter 4 Role of Essential Fatty Acids
Chapter 5 Eicosanoids Chapter 6 Inorganic Elements (Minerals) Chapter 7
Vitamins-An Overview Chapter 8 Fat-Soluble Vitamins Chapter 9 Water-Soluble
Vitamins I Chapter 10 Water-Soluble Vitamins II Chapter 11 Vitamin-Like
Substances Part II Special Nutritional Needs Chapter 12 Nutritional Aspects
of Pregnancy and Lactation Chapter 13 Nutrition and Development Chapter 14
Nutrition and Aging Part III Nutrition and Specific Disorders Chapter 15
Nutritional Assessment Chapter 16 Obesity and Eating Disorders Chapter 17
Cholesterol and Dyslipidemia Chapter 18 Osteoporosis Chapter 19 Nutritional
Aspects of Diabetes Chapter 20 Nutritional Aspects of Kidney Disease
Chapter 21 Nutritional Aspects of Genetic Diseases Chapter 22 Nutritional
and Metabolic Effects of Alcohol Chapter 23 Nutritional Epidemiology Part
IV Special Topics Chapter 24 Dietary Fiber Chapter 25 Antioxidants and
Health Chapter 26 Toxicants Occurring Naturally in Foods and Additives
Chapter 27 Vegetarianism and Other Popular Nutritional Practices Chapter 28
Nutritional Aspects of Biotransformation Chapter 29 Nutraceuticals Chapter
30 Alternative Medicine: Dietary Supplements Chapter 31 Gene-Nutrient
Interaction-Molecular Genetics, Epigenetics, and Telomeres Chapter 32
Personalized Nutrition and Personalized Medicine