ABSTRACT

Following up on the success of its highly-regarded predecessor, the Second Edition covers the most important topics pertinent to the world of clinical nutrition. It emphasizes the importance of nutrition to medicine and allied health sciences, and how the principles of good nutrition can enhance day-to-day clinical practice and profiles real clinical cases to facilitate the understanding and application of nutrition principles. This new edition features new chapters and fully updated material on nutraceuticals, alternative medicine and nutritional supplements, nutritional epidemiology, gene-nutrient interaction, and helps the reader understand why each nutrient is required for good health.

Preface to the Second Edition, Preface to the First Edition, PART I: BIOLOGY AND BIOCHEMISTRY, 1. Introduction: Fundamentals of Nutrition, 2. Digestion of Carbohydrates, Lipids, and Proteins, 3. Requirements for Energy, Carbohydrates, Fat, and Proteins, 4. Role of Essential Fatty Acids, 5. Eicosanoids, 6. Inorganic Elements (Minerals), 7. Vitamins-An Overview, 8. Fat-Soluble Vitamins, Water-Soluble Vitamins I, 10. Water-Soluble Vitamins II, 11. Vitamin-Like Substances, PART II: SPECIAL NUTRITIONAL NEEDS, 12. Nutritional Aspects of Pregnancy and Lactation, 13. Nutrition and Development, 14. Nutrition and Aging, PART III: NUTRITION AND SPECIFIC DISORDERS, 15. Nutritional Assessment, 16. Obesity and Eating Disorders, 17. Cholesterol and Hyperlipidemia, 18. Osteoporosis, 19. Nutritional Aspects of Diabetes,  20. Nutritional Aspects of Genetic Disease, 21. Nutritional and Metabolic Effects of Alcohol, 22. Nutritional Epidemiology, PART IV: SPECIAL TOPICS, 23. Dietary Fiber, 24. Antioxidants and Health, 25. Toxicants Occurring Naturally in Foods and Additives, 26. Vegetarianism and Other Popular Nutritional Practices, 27. Nutritional Aspects of Biotransformation, 28. Nutraceuticals, 29. Alternative Medicine: Dietary Supplements, Index