Introduction to Clinical Nutrition
eBook - PDF

Introduction to Clinical Nutrition

  1. 704 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Introduction to Clinical Nutrition

About this book

Dietary factors have been implicated in at least four of the ten leading causes of death in the U.S. (heart disease, cancer, diabetes, and stroke). Nevertheless, physicians frequently receive inadequate training in nutrition to properly counsel their patients. Introduction to Clinical Nutrition, Third Edition discusses the physiologic and metabolic

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Yes, you can access Introduction to Clinical Nutrition by Vishwanath Sardesai in PDF and/or ePUB format, as well as other popular books in Medicine & Clinical Medicine. We have over one million books available in our catalogue for you to explore.

Information

Publisher
CRC Press
Year
2011
Print ISBN
9780367269395
eBook ISBN
9781439818206
Edition
3
Topic
Medicine
Subtopic
Clinical Medicine

Table of contents

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