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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: September, 2011
Pages: 470
Weight: 1440g
Availability: Available
Subcategories: Biochemistry, General Practice, Nutrition, Public Health
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