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Doody's Review ServiceReviewer: Amy Hess-Fischl, MS, RD, LDN, BC-ADM, CDE (University of Chicago Medical Center)
Description: This concise book presents basic information about gluten-related disorders.
Purpose: The purpose is to equip primary care providers with the knowledge base needed to diagnose and treat patients with various gluten-related conditions. These are worthy objectives in light of the minimal amount of time most primary care providers have with each patient.
Audience: Although aimed at primary care providers, the book can be valuable for all healthcare professionals who wish to learn more about gluten-related disorders. It can certainly be useful to students, but would be most appropriate for nutrition students or master's level students in other healthcare roles. It is written by a variety of healthcare professionals with experience with these disorders.
Features: The book begins with a succinct overview of gluten spectrum disorders, then delves into each one individually. Each chapter includes a clinical vignette to illustrate presentation, symptoms, and treatment. It also covers history and epidemiology, diagnostic criteria, detailed pathophysiology, and treatment options. Since all include some nutrition component, the examples and meal plans would be incredibly useful for dietitians.
Assessment: Because this book is quick and to the point, it can help healthcare providers obtain the information needed if dealing with a patient with a gluten-related disorder. It can be a valuable asset to any healthcare professional's library.