Nutrition Guide for Physicians

by Wilson, Ted; Temple, Norman J.; Bray, George A.; Struble, Marie Boyle, Ph.D.

• ISBN13: 9781603274302
• ISBN10: 1603274308
• Edition: 1st
• Format: Hardcover
• Copyright: 2010-02-03
• Publisher: Humana Pr Inc

Summary

Nutrition Guide for Physicians is a desktop reference guide on nutrition and its clinical implications for health and disease through the lifecycle. Presented in a user-friendly style, it serves as a valuable resource of practical information on nutrition for physicians in their daily practice. Nutrition Guide for Physicians is divided into three parts that cross the spectrum of nutritional concerns for improving the practice of medicine. Part One provides basic nutritional principles for physicians. Part Two covers nutrition through the lifecycle and optimal nutrition patterns through all stages of development. Part Three covers diet and its role in prevention, cause and treatment of disease. All chapters include figures and tables that provide useful descriptive and visual reviews. "Key points" and succinct "conclusions" are also provided for each topic. Nutrition Guide for Physicians provides a wide perspective of the impact that nutrition has upon medical practice and will be am indispensable resource for primary care physicians and other medical professionals

Table of Contents

Dedication	p. v
Series Editor Introduction	p. vii
Preface	p. xiii
Contributors	p. xxi
Fat: The Good, the Bad, and the Ugly	p. 1
Dietary Fiber: All Fibers Are Not Alike	p. 13
Sugar and Artificial Sweeteners: Seeking the Sweet Truth	p. 25
The Vitamins and Minerals: A Functional Approach	p. 39
Dietary Reference Intakes: Cutting Through the Confusion	p. 65
Food Labels and Sources of Nutrients: Sorting the Wheat from the Chaff	p. 71
Vegetarian and Vegan Diets: Weighing the Claims	p. 81
Dietary Recommendations for Non-alcoholic Beverages	p. 95
Should Moderate Alcohol Consumption Be Promoted?	p. 107
Issues of Food Safety: Are "Organic" Apples Better?	p. 115
What Is a Healthy Diet? From Nutritional Science to Food Guides	p. 125
Achieving Dietary Change: The Role of the Physician	p. 137
Dietary Supplements: Navigating a Minefield	p. 149
Taste Sensation: Influences on Human Ingestive Behavior	p. 159
Pregnancy: Preparation for the Next Generation	p. 169
Infants: Transition from Breast to Bottle to Solids	p. 183
Young Children: Preparing for the Future	p. 195
Adolescents and Young Adults: Facing the Challenges	p. 205
Healthy Aging: Nutrition Concepts for Older Adults	p. 215
Nutritional Status: An Overview of Methods for Assessment	p. 227
Eating Disorders: Disorders of Under-and Overnutrition	p. 241
Obesity: Understanding and Achieving a Healthy Weight	p. 253
Nutrition Therapy Effectiveness for the Treatment of Type 1 and Type 2 Diabetes: Prioritizing Recommendations Based on Evidence	p. 275
Lifestyle Interventions to Stem the Tide of Type 2 Diabetes	p. 289
Coronary Heart Disease: Nutritional Interventions for Prevention and Therapy	p. 301
Diet and Blood Pressure: The High and Low of It	p. 311
Gastrointestinal Disorders: Does Nutrition Control the Disease?	p. 319
Nutrition in Patients with Diseases of the Liver and Pancreas	p. 331
Medical Nutrition Therapy in Chronic Kidney Disease and Other Disorders	p. 339
Bone Health: Sound Suggestions for Stronger Bones	p. 351
Inherited Metabolic Disorders and Nutritional Genomics: Choosing the Wrong Parents	p. 361
Nutritional Challenges of Girls and Women	p. 369
Diet, Physical Activity, and Cancer Prevention	p. 379
Food Allergy and Intolerance: Diagnoses and Nutritional Management	p. 395
Drug Interactions with Food and Beverages	p. 407
Aids to Calculations	p. 415
Sources of Reliable Information on Nutrition	p. 417
Dietary Reference Intakes (DRI)	p. 419
Subject Index	p. 421
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