Nutrition Guide for Physicians

Couverture
Ted Wilson, George A. Bray, Norman J. Temple, Maria Boyle Struble
Springer Science & Business, 8 janv. 2010 - 444 pages

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.

 

Table des matières

The Good the Bad and the Ugly
1
All Fibers Are Not Alike
13
Seeking the Sweet Truth
25
A Functional Approach
39
Cutting Through the Confusion
65
Sorting
71
Weighing the Claims
81
Dietary Recommendations for Nonalcoholic Beverages
95
An Overview of Methods for Assessment
227
Disorders of Under and Overnutrition
241
Understanding and Achieving a Healthy Weight
253
Nutrition Therapy Effectiveness for
275
Lifestyle Interventions to Stem the Tide of Type 2 Diabetes
289
Nutritional Interventions
301
The High and Low of It
311
Does Nutrition Control
319

Should Moderate Alcohol Consumption Be Promoted?
107
Are Organic Apples Better?
115
What Is a Healthy Diet? From Nutritional Science
125
The Role of the Physician
137
Navigating a Minefield
149
Influences on Human Ingestive Behavior
159
PreparationfortheNextGeneration
169
Transition from Breast to Bottle to Solids
183
Preparing for the Future
195
Facing the Challenges
205
Nutrition Concepts for Older Adults
215
Nutrition in Patients with Diseases of the Liver
331
Medical Nutrition Therapy in Chronic Kidney
339
Sound Suggestions for Stronger Bones
351
Inherited Metabolic Disorders and Nutritional
361
Nutritional Challenges of Girls and Women
369
Diet Physical Activity and Cancer Prevention
379
Diagnoses
395
Drug Interactions with Food and Beverages
407
AidstoCalculations
415
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À propos de l'auteur (2010)

Dr. Ted Wilson, PhD is an associate professor of Biology at Winona State University in Winona, Minnesota. He teaches courses in Nutrition, Physiology, Cardiovascular Physiology, Cell Signal Transduction and Cell Biology. His research examines how diet affects human nutritional physiology and whether food/dietary supplement health claims can be supported by measurable physiological changes. He has studied many foods, dietary supplements and disease conditions including low-carbohydrate diets, cranberries and cranberry juice, pomegranate juice, apple juice, grape juice, wine, resveratrol, creatine phosphate, soy phytoestrogens, tomatoes, eggplants, coffee, tea, energy drinks, heart failure prognosis, diabetes and obesity. Diet induced changes have includes physiological evaluations of plasma lipid profile, antioxidants, vasodilation, nitric oxide, platelet aggregation, glycemic and insulinemic responses using in vivo and in vitro models. With Dr N. Temple he has edited Beverages in Nutrition and Health (Humana Press, 2004) and Nutritional Health: Strategies for Disease Prevention (Humana Press, 2001 1st and 2006 2nd edition).

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