Modern Nutrition in Health and Disease

For dieticians, physicians, paediatricians, and those in family practice and basic science, this book provides authoritative and up-to-date information on the developing field of nutrition, and gives comprehensive coverage of key topics. This is volume two of a two-volume set.

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Designed to provide in-depth coverage of the key topics in nutrition, this text aims to serve the needs of a number of different health professions thus eliminating the need for dependency on a series of specialized nutritional sources. Divided into 2 volumes, the first volume addresses basic science and normal nutrition, while this second volume covers therapy and clinical concerns. This edition has been updated and expanded and includes 26 chapters on diet and nutritional interventions with disease processes, systems of nutritional support, food technology and toxicology and national and international aspects of food and nutrition policy.