Description
Introduction to Clinical Nutrition (3rd Ed.)
Author: Sardesai Vishwanath
Language: EnglishSubjects for Introduction to Clinical Nutrition:
Keywords
Young Men; Benzene Oxide; diet; Aldose Reductase; nutrition; Glutaryl CoA; LBW Infant; Succinyl CoA; Ω3 Fatty Acid; Vitamin B12; Propionyl CoA; LIPOIC Acid; Serum Cholesterol Levels; Chronic Kidney Disease Cases; Hereditary Fructose Intolerance; Bone Mass; Hdl Cholesterol; Life Expectancy; Pantothenic Acid; Telomere Length; MEDITERRANEAN Diet; Anorexia Nervosa; Alcohol Metabolism; Trans Fatty Acids; VKORC1 Gene; Head Circumference; Ep Ox
238.84 €
In Print (Delivery period: 15 days).
Add to cart the print on demand of Sardesai VishwanathPublication date: 11-2011
Support: Print on demand
Publication date: 05-2017
· 17.8x25.4 cm · Paperback
Description
/li>Contents
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/li>Biography
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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.
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.
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