3rd Edition

Introduction to Clinical Nutrition

By Vishwanath Sardesai Copyright 2012
    704 Pages 108 B/W Illustrations
    by CRC Press

    704 Pages 108 B/W Illustrations
    by CRC Press

    Dietary factors have been implicated in at least four of the ten leading causes of death in the U.S. (heart disease, cancer, diabetes, and stroke). Nevertheless, physicians frequently receive inadequate training in nutrition to properly counsel their patients. Introduction to Clinical Nutrition, Third Edition discusses the physiologic and metabolic interrelationships of all nutrients and their roles in health maintenance and the prevention of various diseases.

    Since the publication of the second edition of this book, new discoveries have revolutionized the field of clinical nutrition. This is true especially with respect to gene-nutrient interaction, epigenetic pathways that contribute to the activation and inactivation of gene expression, the relationship of nutrients to telomere length and health, and personalized nutrition. Highlighting these advances, new and revised topics include:

    • Fiber, antioxidants, nutraceuticals, alternative medicine, and epidemiology
    • DNA, gene–nutrient interaction, epigenetics, and telomeres
    • Nutritional aspects of kidney disease, diabetes, and metabolic syndrome
    • Personalized nutrition and personalized medicine
    • Vegetarianism, the Mediterranean diet, and other popular dietary practices
    • Obesity and cholesterol

    Designed as a textbook for students in conventional medicine, osteopathy, dentistry, dietetics, nursing, pharmacy, and public health, the book focuses on the critical biochemical and physiological aspects of nutrients. It includes clinical case studies to clarify topics at the end of most chapters and references to facilitate further study.

    Part I Biology and Biochemistry
    Introduction: Fundamentals of Nutrition
    Digestion of Carbohydrates, Lipids, and Proteins
    Requirements for Energy, Carbohydrates, Fats, and Proteins
    Role of Essential Fatty Acids
    Eicosanoids
    Inorganic Elements (Minerals)
    Vitamins—An Overview
    Fat-Soluble Vitamins
    Water-Soluble Vitamins I
    Water-Soluble Vitamins II
    Vitamin-Like Substances
    Part II Special Nutritional Needs
    Nutritional Aspects of Pregnancy and Lactation
    Nutrition and Development
    Nutrition and Aging
    Part III Nutrition and Specific Disorders
    Nutritional Assessment
    Obesity and Eating Disorders
    Cholesterol and Dyslipidemia
    Osteoporosis
    Nutritional Aspects of Diabetes
    Nutritional Aspects of Kidney Disease
    Nutritional Aspects of Genetic Disease
    Nutritional and Metabolic Effects of Alcohol
    Nutritional Epidemiology
    Part IV Special Topics
    Dietary Fiber
    Antioxidants and Health
    Toxicants Occurring Naturally in Foods and Additives
    Vegetarianism and Other Popular Nutritional Practices
    Nutritional Aspects of Biotransformation
    Nutraceuticals
    Alternative Medicine: Dietary Supplements
    Gene-Nutrient Interaction—Molecular Genetics, Epigenetics, and Telomeres
    Personalized Nutrition and Personalized Medicine
    Index

    Biography

    Vishwanath M. Sardesai is a Professor in the Department of Surgery, and has been a Course Director of Clinical Nutrition at Wayne State University School of Medicine in Detroit, Michigan. The author of four books and over 200 book chapters, journal publications, and abstracts, he is a member of the American Society for Nutrition, The American Physiological Society, The American Chemical Society ,The American Association of Clinical Chemists, Sigma Xi, and Detroit Physiological Society, among others. He is a certified nutrition specialist.