Aryana Libris

Author : Sardesai Vishwanath M.
Title : Introduction to clinical nutrition Second edition, revised and expanded
Year : 2003

Link download : Sardesai_Vishwanath_-_Introduction_to_clinical_nutrition.zip

Preface to the Second Edition. Since the publication of the first edition of this book, the continued dramatic progress in nutrition knowledge required a critical review and evaluation of the entire text. The goal of this revised edition is to facilitate the study and understanding of this dynamic and challenging discipline. All chapters in this edition have been revised and updated to reflect our changing knowledge in this field. Excessive detail and redundancy have been minimized as far as possible without detracting from clarity and accuracy. The book is divided into four parts as before. Three new chapters have been added and some chapters have been expanded. Chapter 1, ‘‘Introduction: Fundamentals of Nutrition,’’ now contains a new section on gene–nutrient interaction. This section along with the chapter’s glossary will help clarify the terms used throughout the text. Chapter 6, ‘‘Inorganic Elements (Minerals),’’ has a new section on diet and hypertension. Some minerals, such as sodium, potassium, and calcium, are known to affect blood pressure. Thus in context, the role of nutrition as it relates to hypertension is considered. A new chapter (Chapter 21, ‘‘Nutritional and Metabolic Effects of Alcohol’’) has been added because alcohol is interrelated with nutrition. Alcohol provides calories (an estimated 5–6% of the calories that are consumed in the American diet) and affects the metabolism of nutrients. Therefore—although alcohol is not a nutrient—it has an important, if indirect, role in the field of nutrition. Chapter 22, ‘‘Nutritional Epidemiology,’’ is also new. Numerous initial findings in nutrition research continue to come from epidemiological studies as was true during the discoveries of several vitamins during the early part of last century. Epidemiology is being used more extensively to determine the relationship between diet and disease. In several chapters, statements are made ‘‘based on epidemiological studies,’’ cohort, or case-control ‘‘research designs.’’ Therefore, the reader is provided with a chapter to help clarify the methods used and their applications in the field of clinical nutrition. While the first edition was being written, the field of nutraceuticals was in its infancy; it has grown rapidly since 1998. Chapter 28, ‘‘Nutraceuticals,’’ has been expanded to include several more functional foods, including biotechnology advances in the development of new foods, such as h-carotene-rich yellow rice. ‘‘Alternative Medicine—Nutritional Supplements’’ (Chapter 29) is new. In the first edition, some supplements were briefly discussed in ‘‘Vegetarianism and Other Popular Nutritional Practices.’’ However, this content is now explored more fully in a new chapter. Interest in supplements has grown rapidly over the past few years. People want to have control of their health. They also use common and traditional herbs from many cultures and belief systems. Physicians should know about this field in general, the supplement law passed by Congress in 1994, the role of the U.S. Food and Drug Administration, and the benefits and consequences of some commonly used supplements including herbs. Are some supplements potions or poisons? The topic is discussed via an evidenced-based approach, as well as through a critical analysis of some products. Selected clinical cases are presented in most chapters. All the patient cases (except one) are real, published in medical literature. Cases are essential because they allow the reader to apply the discussed principles. Analyzing cases helps students comprehend why nutrition principles are important in the health sciences and how nutrition principles are involved in day-to-day professional practices. As was the first edition, this book is designed to be a textbook and reference source in clinical nutrition for medical students and practitioners in the fields of medicine, dentistry, dietetics, nursing, pharmacy, and public health. The ultimate focus of this edition is the clinical nutrition practices of these professionals and students—and, more importantly, the nutritional needs of their current and future patients. Vishwanath M. Sardesai. ...