BookDavid L, Katz MD, Kofi D. Essel MD, Rachel S.C. Friedman MD, Shivam Joshi.
Summary: "Introduction Carbohydrate represents the predominant form of all plant matter and is thus a principal dietary source of energy for humans in nearly every culture. Food plants are composed principally of sugars, starches - the carbohydrate energy reserve in plants, cellulose, and other components. Generally, between 40% and 70% of calories are derived from carbohydrate among human populations, with higher amounts prevailing in less developed countries. In contrast, Artic peoples derive most of their food from animals and eat little carbohydrate"-- Provided by publisher.
Contents:
Section I: Clinically relevant nutrient metabolism
Clinically relevant carbohydrate metabolism
Clinically relevant fat metabolism
Clinically relevant protein metabolism
Overview of clinically relevant micronutrient metabolism
Section II: Nutritional management in clinical practice: diet, in sickness and in health
Diet, weight regulation, and obesity
Diet, diabetes mellitus, and insulin resistance
Diet, atherosclerosis, and ischemic heart disease
Diet and hypertension
Diet and hemostasis
Diet and cerebrovascular and peripheral vascular disease
Diet and immunity
Diet and cancer
Diet and hematopoiesis: nutritional anemias
Diet, bone metabolism, and osteoporosis
Diet and respiratory disease
Diet and kidney disease
Diet and hepatobiliary disease
Diet and common gastrointestinal disorders
Diet, dyspepsia, and peptic ulcer disease
Diet and rheumatologic disease
Diet and neurologic disorders
Diet and dermatoses
Diet and wound healing
Food allergy and intolerance
Eating disorders
Malnutrition an dcachexia
Section III: Special topics in clinical nutrition
Diet, pregnancy, and lactation
Diet and the menstrual cycle
Diet and early development: pediatric nutrition
Diet and adolescence
Diet and senescence
Ergogenic effects of foods and nutrients: diet and athletic performance and sports nutrition
Endocrine effects of diet: phytoestrogens
Diet, sleep-wake cycles, and mood
Diet and cognitive function
Diet and vision
Diet and dentition
Hunger, appetite, taste, and satiety
Health effects of chocolate
Health effects of ethanol
Health effects of coffee
Macronutrient food substitutes
Plant-based diets
Section IV: Diet and health promotion: establishing the theme of prudent nutrition
Culture, evolutionary biology, and the determinants of dietary preference
Dietary recommendations for health promotion and disease prevention
Section V: Principles of effective dietary counseling
Models of behavior modification for diet and activity patterns and weight management
Dietary counseling in clinical practice
Section VI: Contemporary topics in nutrition
The calorie
The prenicious wag of dietary dogma
Should obesity be considered a "disease"?
Nutrition: what we know, and how we know it
The planet is your patient
Section VII: Appendices and resource materials
Nutrition formulas of clinical interest
Growth and body weight assessment tables
Dietary intake assessment in the US population
Dietary intake assessment instruments
Nutrient/nutriceutical reference tables: intake range and dietary sources
Resources for nutrient composition of foods
Diet-drug interactions
Nutrient remedies for common conditions: patient resources
Print and web-based resource materials for professionals
Print and web-based resource materials for patients
Patient-specific meal planners.