Introduction to Clinical Nutrition
Crc Press Inc (Verlag)
978-1-4398-1818-3 (ISBN)
Since the publication of the second edition of this book, new discoveries have revolutionized the field of clinical nutrition. This is true especially with respect to gene-nutrient interaction, epigenetic pathways that contribute to the activation and inactivation of gene expression, the relationship of nutrients to telomere length and health, and personalized nutrition. Highlighting these advances, new and revised topics 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 personalized medicine
Vegetarianism, the Mediterranean diet, and other popular dietary practices
Obesity and cholesterol
Designed as a textbook for students in conventional medicine, osteopathy, dentistry, dietetics, nursing, pharmacy, and public health, the book focuses on the critical biochemical and physiological aspects of nutrients. It includes clinical case studies to clarify topics at the end of most chapters and references to facilitate further study.
Vishwanath M. Sardesai is a Professor in the Department of Surgery, and has been a Course Director of Clinical Nutrition at Wayne State University School of Medicine in Detroit, Michigan. The author of four books and over 200 book chapters, journal publications, and abstracts, he is a member of the American Society for Nutrition, The American Physiological Society, The American Chemical Society ,The American Association of Clinical Chemists, Sigma Xi, and Detroit Physiological Society, among others. He is a certified nutrition specialist.
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
| Erscheint lt. Verlag | 9.11.2011 |
|---|---|
| Zusatzinfo | 48 Tables, black and white; 108 Illustrations, black and white |
| Verlagsort | Bosa Roca |
| Sprache | englisch |
| Maße | 178 x 254 mm |
| Gewicht | 1383 g |
| Themenwelt | Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung |
| ISBN-10 | 1-4398-1818-5 / 1439818185 |
| ISBN-13 | 978-1-4398-1818-3 / 9781439818183 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
aus dem Bereich
