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Introduction to Clinical Nutrition

DOI link for Introduction to Clinical Nutrition

Introduction to Clinical Nutrition book

Introduction to Clinical Nutrition

DOI link for Introduction to Clinical Nutrition

Introduction to Clinical Nutrition book

ByVishwanath Sardesai
Edition 2nd Edition
First Published 2003
eBook Published 11 April 2003
Pub. location Boca Raton
Imprint CRC Press
DOI https://doi.org/10.1201/9780203912393
Pages 565 pages
eBook ISBN 9780429223150
SubjectsBioscience, Medicine, Dentistry, Nursing & Allied Health
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Sardesai, V. (2003). Introduction to Clinical Nutrition. Boca Raton: CRC Press, https://doi.org/10.1201/9780203912393

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.

TABLE OF CONTENTS

chapter 1|15 pages

Introduction

chapter 2|16 pages

Digestion of Carbohydrates, Lipids, and Proteins

chapter 3|20 pages

Requirements for Energy, Carbohydrates, Fat, and Proteins

chapter 4|17 pages

Role of Essential Fatty Acids

chapter 5|14 pages

Eicosanoids

chapter 6|53 pages

Inorganic Elements (Minerals)

chapter 7|8 pages

Vitamins—An Overview

chapter 8|33 pages

Fat-Soluble Vitamins

chapter 9|28 pages

Water-Soluble Vitamins I

chapter 10|30 pages

Water-Soluble Vitamins II

chapter 11|13 pages

Vitamin-Like Substances

chapter 12|18 pages

Nutritional Aspects of Pregnancy and Lactation

chapter 13|21 pages

Nutrition and Development

chapter 14|10 pages

Nutrition and Aging

chapter 15|12 pages

Nutritional Assessment

chapter 16|21 pages

Obesity and Eating Disorders

chapter 17|16 pages

Cholesterol and Hyperlipidemia

chapter 18|12 pages

Osteoporosis

chapter 19|14 pages

Nutritional Aspects of Diabetes

chapter 20|20 pages

Nutritional Aspects of Genetic Disease

chapter 21|16 pages

Nutritional and Metabolic Effects of Alcohol

chapter 22|11 pages

Nutritional Epidemiology

chapter 23|11 pages

Dietary Fiber

chapter 24|11 pages

Antioxidants and Health

chapter 25|14 pages

Toxicants Occurring Naturally in Foods and Additives

chapter 26|13 pages

Vegetarianism and Other Popular Nutritional Practices

chapter 27|14 pages

Nutritional Aspects of Biotransformation

chapter 28|23 pages

Nutraceuticals

chapter 29|24 pages

Introduction: Fundamentals of Nutrition

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