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MORE ABOUT THIS BOOK
Main description:
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 new softcover format and 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.
Contents:
1. Fat: The Good, the Bad, and the Ugly Jennifer C. Lovejoy, PhD 2. Dietary Fiber: All Fibers are not Alike Joanne Slavin, PhD, RD, and David Jacobs, PhD 3. Sugar and Artificial Sweeteners: Seeking the Sweet Truth Barry M Popkin PhD and Kiyah Duffey 4. Vitamins and Minerals: How much do we Really Need? Marie Boyle Struble, PhD, RD 5. Dietary Reference Intakes: Cutting through the Confusion Jennifer J Francis, MPH, RD and Carol J. Klitzke, MS, RD 6. Food Labels and Sources of Nutrients: Sorting the Wheat from the Chaff Karen M. Gibson, MS, RD, CD, CSSD, Norman Temple, PhD and Asima R. Anwar, BSc 7. Vegetarian and Vegan Diets: Weighing the Claims Claire McEnvoy SRD, MPhil and Jayne V Woodside, PhD 8. Dietary Recommendations for Non-Alcoholic Beverages Ted Wilson, PhD 9. Should Moderate Alcohol Consumption be Promoted? Ted Wilson, PhD and Norman J. Temple, PhD 10. Issues of Food Safety: Are "Organic" Apples Better? Gianna Ferretti, PhD, Davide Neri, PhD, and Bruno Borsari PhD 11. What is a Healthy Diet? From Nutritional Science to Food Guides Norman J. Temple, PhD 12. Achieving Dietary Change: The Role of the Physician Joanne M. Spahn, MS, RD, FADA 13. Dietary Supplements: Navigating a Minefield Norman J. Temple, PhD and Asima R. Anwar, BSc 14. Taste Sensation: Why we eat what tastes good Bridget A. Cassady, BSc and Richard D. Mattes, MPH, PhD, RD 15. Pregnancy: Preparation for the Next Generation Jennifer J Francis, MPH, RD 16. Infants: Transition from Breast to Bottle to Solids Jacki M Rorabaugh BSc and James K Friel PhD 17. Young Children: Preparing for the Future Jennifer J Francis, MPH, RD 18. Adolescents and Young Adults: Facing the Challenges Kathy Roberts, MS, RD 19. Healthy Aging: Nutrition Concepts for Older Adults Eleanor Schlenker, PhD, RD 20. Assessing Nutritional Status: How Do We Know If Our Diet Is Healthy? Catherine M Champagne, PhD, RD and George A Bray, MD 21. Eating Disorders: Disorders of Under- and Over-nutrition Kelly C Allison, PhD 22. Obesity: Understanding and Achieving a Healthy Weight Catherine M Champagne, PhD, RD and George A Bray, MD 23. Nutrition Therapy Effectiveness for the Treatment of Type 1 and Type 2 Diabetes: Prioritizing Recommendations Based on Evidence Marion J. Franz, MS, RD, CDE 24. Diabetes: Lifestyle Interventions to Stem the Tide of Type 2 Diabetes Marion J. Franz, MS, RD, CDE 25. Coronary Heart Disease: Nutritional Interventions for Prevention and Therapy Claire McEnvoy SRD, MPhil, Jayne V Woodside, PhD, Norman Temple, Ph.D., 26. Diet and Blood Pressure: The High and Low of It David Harsha, PhD and George A Bray, MD 27. Gastrointestinal Disorders: Does Nutrition Control the Disease? Alice N Brako, BVM, MA, MPH, CHES 28. Nutrition in Patients with Diseases of the Liver and Pancreas Roman E. Perri MD 29. Medical Nutrition Therapy in Chronic Kidney Disease and Other Disorders Luanne Prestifillipo, MS, RD 30. Bone Health: Sound Suggestions for Stronger Bones Laura A.G. Armas, MD, Karen A. Rafferty, RD, and Robert P. Heaney, MD 31. Inherited Metabolic Disorders and Nutritional Genomics: Choosing the Wrong Parents Asima R Anwar, BSc and Scott Segal PhD 32. Nutritional Challenges of Girls and Women Margaret A. Maher, PhD, RD and Kate Fireovid, MS, RD 33. Diet, Physical Activity, and Cancer Prevention Cindy D Davis, PhD and John A Milner, PhDD 34. Food Allergy and Intolerance: Diagnoses and Nutritional Management Kathy Roberts, MS, RD 35. Drug Interactions with Food and Beverages Garvan C. Kane, MD, PhD Appendices I- Aids to Calculations This covers the calculation of BMI, conversions of different units, portion sizes (e.g., teaspoon). II- Sources of Reliable Information on Nutrition This will give a selection of sources of information, including books and the internet. III- Dietary Reference Intakes (DRI) Tables This presents the DRI tables in a simplified form
PRODUCT DETAILS
Publisher: Springer (Humana Press Inc.)
Publication date: December, 2009
Pages: 468
Dimensions: 156.00 x 234.00 x 25.00
Weight: 1840g
Availability: Not available (reason unspecified)
Subcategories: Biochemistry, Critical Care Medicine, General Practice, Nutrition, Public Health
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