Introduction to clinical nutrition / Vishwanath M. Sardesai.

Format:

Book

Author/Creator:

Sardesai, Vishwanath M., 1932-

Language:

English

Subjects (All):

Nutrition.

Dietetics.

Diet therapy.

Nutritionally induced diseases.

Medical Subjects:

Nutrition.

Physical Description:

xvi, 565 pages : illustrations ; 26 cm

Edition:

Second edition, revised and expanded.

Place of Publication:

New York : Marcel Dekker, Inc., [2003]

Summary:

Profiling real clinical cases to facilitate the understanding and application of nutrition principles, the second edition of this text features additional chapters and updated material on nutraceuticals, alternative medicine and nutritional supplements, nutritional epidemiology and more.

Contents:

Part I Biology and Biochemistry

1 Introduction: Fundamentals of Nutrition 1

II. The Need for a Variety of Foods 3

III. Respiratory Quotient 3

IV. The Need for Energy 4

V. The Need for Digestion, Absorption, and Utilization of Nutrients 4

VI. Enteral and Parenteral Nutrition 5

VII. Adaptation 7

VIII. Water as a Nutrient 8

IX. Food Allergy 9

X. Gene-Nutrient Interaction 10

2 Digestion of Carbohydrates, Lipids, and Proteins 17

II. Carbohydrates 20

III. Lipids 22

IV. Proteins 25

V. Malabsorption Syndromes 27

3 Requirements for Energy, Carbohydrates, Fat, and Proteins 33

I. Energy 33

II. Carbohydrates 37

III. Fat 39

IV. Proteins 40

V. Use of Body Energy Sources During Hypometabolism and Hypermetabolism 49

4 Role of Essential Fatty Acids 53

I. Fatty Acids 53

II. Neutral Fat 54

III. Properties of Fat 54

IV. Dietary Sources and Health Effects of Trans Fatty Acids and Phytosterols 56

V. Saturated Fatty Acids 57

VI. Monounsaturated Fatty Acids 57

VII. Essential Fatty Acids 58

5 Eicosanoids 71

I. Prostaglandins 71

II. Thromboxanes 75

III. Prostacyclins 75

IV. Leukotrienes 75

V. Lipoxins 76

VI. Cytochrome P450-Derived Products 77

VII. Inhibitors of Eicosanoid Biosynthesis 78

VIII. Effects of Diet on Eicosanoids 81

6 Inorganic Elements (Minerals) 85

I. Essential Macrominerals 86

II. Essential Trace Elements 102

III. Ultratrace Minerals 128

7 Vitamins

An Overview 139

I. Historical Perspective 139

III. Names 140

IV. Classification 140

V. Functions 141

VI. Deficiency 141

VII. Need for Supplements 142

VIII. Hypervitaminosis 143

IX. Antivitamins 143

X. Enrichment of Foods 144

8 Fat-Soluble Vitamins 147

I. Vitamin A 147

II. Vitamin D 157

III. Vitamin E 166

IV. Vitamin K 171

9 Water-Soluble Vitamins I 181

I. Thiamin

B[subscript 1] 181

II. Riboflavin 187

III. Niacin 192

IV. Pantothenic Acid 198

V. Biotin 201

10 Water-Soluble Vitamins II 211

I. Folic Acid 211

II. Vitamin B[subscript 12] 216

III. Pyridoxine 224

IV. Vitamin C

Ascorbic Acid 230

11 Vitamin-Like Substances 241

I. Choline 241

II. Carnitine 243

III. Bioflavonoids 245

IV. Lipoic Acid 246

V. Coenzyme Q 247

VI. Inositol 248

VII. p-Aminobenzoic Acid 250

Part II Special Nutritional Needs

12 Nutritional Aspects of Pregnancy and Lactation 255

I. Nutrition Prior to Pregnancy 255

II. Nutrition During Pregnancy 256

III. Nutrition During Lactation 269

13 Nutrition and Development 273

I. Fetal Development 273

II. Extrauterine Development 277

III. Nutrition and Development During Infancy 278

IV. Nutrition and Development During Childhood 288

V. Nutrition and Development During Adolescence 290

14 Nutrition and Aging 295

I. Aging 295

II. Effect of Nutrition on Longevity 296

III. Role of Antioxidants 298

IV. Factors Affecting Nutrition Status 298

V. Nutrient Requirements 301

VI. Lifestyle 303

Part III Nutrition and Specific Disorders

15 Nutritional Assessment 305

I. Anthropometric Measurements 306

II. Clinical Evaluation 307

III. Laboratory Assessment 310

IV. Dietary Assessment 315

16 Obesity and Eating Disorders 317

I. Classification 318

II. Pattern of Fat Deposition 319

III. Prevalence 320

IV. Causes of Obesity 321

V. Assessment of Obesity 324

VI. Medical Complications 326

VII. Diet for Weight Reduction 327

VIII. Fad Diets 328

IX. Pharmacotherapy 328

X. Eating Disorders 330

17 Cholesterol and Hyperlipidemia 339

I. Cholesterol 339

II. Lipoproteins and Lipid Transport 342

III. Plasma Cholesterol and Risk of Heart Disease 347

IV. Plasma Triglycerides and Risk of Heart Disease 348

V. Dietary Management 349

VI. Drug Therapy 350

VII. Hypocholesterolemia 351

VIII. Effects of Low Blood Cholesterol 352

IX. Inborn Errors of Cholesterol Biosynthesis 352

18 Osteoporosis 355

I. Factors Contributing to Bone Mass 356

19 Nutritional Aspects of Diabetes 367

I. Classification and Epidemiology 367

II. Diagnosis of Diabetes 370

III. Mechanism of Insulin Action 370

IV. Complications of Diabetes 371

V. Dietary Management 374

VI. Dietary Factors 374

VII. Physical Activity 377

VIII. Lifestyle Modification to Reduce Risk of Type II Diabetes 378

20 Nutritional Aspects of Genetic Disease 381

I. Carbohydrate Metabolism 381

II. Amino Acid Metabolism 385

III. Disorders of Lipid Metabolism 391

21 Nutritional and Metabolic Effects of Alcohol 401

I. Absorption 402

II. Distribution 402

III. Nutritional Significance of Alcohol 403

IV. Metabolism 404

V. Rate of Alcohol Metabolism 406

VI. Metabolic Effects of Alcohol 408

VII. Effect of Alcohol on the Body 409

VIII. Nutritional Implications 412

22 Nutritional Epidemiology 417

I. Historical Perspective 417

II. Techniques/Approaches 419

III. Epidemiologic Measures 423

IV. Significance of Epidemiological Studies 425

V. Few Examples of Nutritional Studies 425

Part IV Special Topics

23 Dietary Fiber 429

I. Fiber 429

II. Fiber and Disease 432

III. Recommendations for Fiber Intake 436

IV. Overconsumption of Fiber 437

V. Sucrase Deficiency and Protection Against Colonic Disease

A Report 437

24 Antioxidants and Health 441

I. Free Radicals 441

II. Formation of Free Radicals 441

III. Free Radicals in Biological Systems 443

IV. Protection from Free Radicals 443

V. Benefits of Free Radicals 445

VI. Free Radicals and Diseases 446

VII. Large Doses of Antioxidants 450

25 Toxicants Occurring Naturally in Foods and Additives 453

I. Toxicants in Food 453

II. Additives 458

26 Vegetarianism and Other Popular Nutritional Practices 467

I. Vegetarianism 467

II. Kosher Diet 470

III. Zen Macrobiotic Diet 470

IV. One-Emphasis Diets 471

V. Organically Grown Foods 471

VI. Natural Foods 474

VII. Health Foods 474

VIII. Megadoses of Vitamins and Nonvitamins 475

IX. Hair Analysis 476

27 Nutritional Aspects of Biotransformation 481

I. Detoxication Process 483

II. Factors Affecting Detoxication 489

28 Nutraceuticals 495

II. Interest in Nutraceuticals 496

III. Fruits and Vegetables with Health-Promoting Properties 498

IV. Need for Additional Research 511

V. Seafood 512

VI. Use of Biotechnology in the Food Industry 513

VII. Dietary Modulation of Colonic Microorganisms 514

29 Alternative Medicine: Dietary Supplements 519

I. History of Supplement Regulation in the United States 520

II. Safety and Efficacy of Supplements 521

III. German Commission E Report 524

IV. Beneficial Effects 525

V. Adverse Effects of Dietary Supplements 529

VI. Alternative Medicine and Cancer 537

VII. Supplements and the Elderly

Is There a Need? 537

VIII. Why People Use Alternative Therapies 538

IX. The Role of Physicians 539.

Notes:

Includes bibliographical references and index.

ISBN:

0824740939

OCLC:

52350680