Vishwanath Sardesai

Introduction to Clinical Nutrition (eBook, ePUB)

• Format: ePub

Produktbeschreibung

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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Produktdetails

• Verlag: Taylor & Francis eBooks
• Erscheinungstermin: 11. Oktober 2011
• Englisch
• ISBN-13: 9781040173305
• Artikelnr.: 73713381

Autorenporträt

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.

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