Nutrition Guide for Physicians / Edition 1

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Nutrition Guide for Physicians is a desktop reference guide on nutrition and its clinical implications for health and disease through the lifecycle. Presented in a new softcover format and user-friendly style, it serves as a valuable resource of practical information on nutrition for physicians in their daily practice. Nutrition Guide for Physicians is divided into three parts that cross the spectrum of nutritional concerns for improving the practice of medicine. Part One provides basic nutritional principles for physicians. Part Two covers nutrition through the lifecycle and optimal nutrition patterns through all stages of development. Part Three covers diet and its role in prevention, cause and treatment of disease. All chapters include figures and tables that provide useful descriptive and visual reviews. "Key points" and succinct "conclusions" are also provided for each topic. Nutrition Guide for Physicians provides a wide perspective of the impact that nutrition has upon medical practice and will be am indispensable resource for primary care physicians and other medical professionals.

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Editorial Reviews

From the Publisher

From the reviews:

“This up-to-date reference on the importance of diet in physical health reviews current research, evaluates the evidence behind popular trends, and provides practical guidelines. … It is geared toward physicians and relevant for any healthcare professional. … In an increasingly health conscious world, this book will be a valuable resource for physicians concerned with both primary and secondary forms of dietary prevention. … evaluates the science behind current trends … and reviews current literature to provide practical recommendations. It is well organized, concise, and accessible.” (Heather Huang, Doody’s Review Service, May, 2010)

“This refreshing comprehensive new book will help us all do it better. … In 35 chapters numerous experts in nutrition have discussed advantages and disadvantages of various types of foods and include the special aspects of vegetarian diets. … A major portion of the book focuses on the special nutritional needs of patients who have a broad spectrum of acute and chronic medical disorders. … Comprehensive therapists should have this book at their disposal to use for making recommendations to their patients.” (Harry L. Messmore and William H. Wehrmacher, Comprehensive Therapy, Summer, 2010)

Doody's Review Service
Reviewer: Heather Huang, MD (University of Wisconsin School of Medicine and Public Health)
Description: This up-to-date reference on the importance of diet in physical health reviews current research, evaluates the evidence behind popular trends, and provides practical guidelines.
Purpose: It provides health professionals with a book that synthesizes the science and research of clinical nutrition and the role of dietary components in disease prevention.
Audience: It is geared toward physicians and relevant for any healthcare professional.
Features: This well organized book is divided into three sections. Part one discusses basic nutritional principles, covering topics such as the various forms of fats (saturated, unsaturated, omega), fibers, sugar vs. artificial sweeteners, vitamins and minerals, food labels, vegetarian diets, organic foods, etc. Part two discusses optimal nutrition across the lifespan: prenatal, infancy, young children, young adults, adults, and elderly. Lastly, the third section specifically addresses the role of diet in various illnesses (e.g. diabetes mellitus, coronary heart disease, hypertension, gastrointestinal, liver, kidney, etc.). Useful tables and graphs succinctly summarize information.
Assessment: In an increasingly health conscious world, this book will be a valuable resource for physicians concerned with both primary and secondary forms of dietary prevention. In addition to reviewing the basics of clinical nutrition, this book evaluates the science behind current trends (e.g. omega fats, organic foods, vitamin/mineral supplements), and reviews current literature to provide practical recommendations. It is well organized, concise, and accessible.
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Product Details

  • ISBN-13: 9781617794094
  • Publisher: Springer-Verlag New York, LLC
  • Publication date: 9/7/2011
  • Series: Nutrition and Health Series
  • Edition description: 2010
  • Edition number: 1
  • Pages: 444
  • Product dimensions: 6.10 (w) x 9.10 (h) x 1.10 (d)

Meet the Author

Dr. Ted Wilson, PhD is an associate professor of Biology at Winona State University in Winona, Minnesota. He teaches courses in Nutrition, Physiology, Cardiovascular Physiology, Cell Signal Transduction and Cell Biology. His research examines how diet affects human nutritional physiology and whether food/dietary supplement health claims can be supported by measurable physiological changes. He has studied many foods, dietary supplements and disease conditions including low-carbohydrate diets, cranberries and cranberry juice, pomegranate juice, apple juice, grape juice, wine, resveratrol, creatine phosphate, soy phytoestrogens, tomatoes, eggplants, coffee, tea, energy drinks, heart failure prognosis, diabetes and obesity. Diet induced changes have includes physiological evaluations of plasma lipid profile, antioxidants, vasodilation, nitric oxide, platelet aggregation, glycemic and insulinemic responses using in vivo and in vitro models. With Dr N. Temple he has edited Beverages in Nutrition and Health (Humana Press, 2004) and Nutritional Health: Strategies for Disease Prevention (Humana Press, 2001 1st and 2006 2nd edition).
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Table of Contents

1. Fat: The Good, the Bad, and the Ugly

Jennifer C. Lovejoy, PhD

2. Dietary Fiber: All Fibers are not Alike

Joanne Slavin, PhD, RD, and David Jacobs, PhD

3. Sugar and Artificial Sweeteners: Seeking the Sweet Truth

Barry M Popkin PhD and Kiyah Duffey

4. Vitamins and Minerals: How much do we Really Need?

Marie Boyle Struble, PhD, RD

5. Dietary Reference Intakes: Cutting through the Confusion

Jennifer J Francis, MPH, RD and Carol J. Klitzke, MS, RD

6. Food Labels and Sources of Nutrients: Sorting the Wheat from the Chaff

Karen M. Gibson, MS, RD, CD, CSSD, Norman Temple, PhD and Asima R. Anwar, BSc

7. Vegetarian and Vegan Diets: Weighing the Claims

Claire McEnvoy SRD, MPhil and Jayne V Woodside, PhD

8. Dietary Recommendations for Non-Alcoholic Beverages

Ted Wilson, PhD

9. Should Moderate Alcohol Consumption be Promoted?

Ted Wilson, PhD and Norman J. Temple, PhD

10. Issues of Food Safety: Are "Organic" Apples Better?

Gianna Ferretti, PhD, Davide Neri, PhD, and Bruno Borsari PhD

11. What is a Healthy Diet? From Nutritional Science to Food Guides

Norman J. Temple, PhD

12. Achieving Dietary Change: The Role of the Physician

Joanne M. Spahn, MS, RD, FADA

13. Dietary Supplements: Navigating a Minefield

Norman J. Temple, PhD and Asima R. Anwar, BSc

14. Taste Sensation: Why we eat what tastes good

Bridget A. Cassady, BSc and Richard D. Mattes, MPH, PhD, RD

15. Pregnancy: Preparation for the Next Generation

Jennifer J Francis, MPH, RD

16. Infants: Transition from Breast to Bottle to Solids

Jacki M Rorabaugh BSc and James K Friel PhD

17. Young Children: Preparing for the Future

Jennifer J Francis, MPH, RD

18. Adolescents and Young Adults: Facing the Challenges

Kathy Roberts, MS, RD

19. Healthy Aging: Nutrition Concepts for Older Adults

Eleanor Schlenker, PhD, RD

20. Assessing Nutritional Status: How Do We Know If Our Diet Is Healthy?

Catherine M Champagne, PhD, RD and George A Bray, MD

21. Eating Disorders: Disorders of Under- and Over-nutrition

Kelly C Allison, PhD

22. Obesity: Understanding and Achieving a Healthy Weight

Catherine M Champagne, PhD, RD and George A Bray, MD

23. Nutrition Therapy Effectiveness for the Treatment of Type 1 and Type 2 Diabetes: Prioritizing Recommendations Based on Evidence

Marion J. Franz, MS, RD, CDE

24. Diabetes: Lifestyle Interventions to Stem the Tide of Type 2 Diabetes

Marion J. Franz, MS, RD, CDE

25. Coronary Heart Disease: Nutritional Interventions for Prevention and Therapy

Claire McEnvoy SRD, MPhil, Jayne V Woodside, PhD, Norman Temple, Ph.D.,

26. Diet and Blood Pressure: The High and Low of It

David Harsha, PhD and George A Bray, MD

27. Gastrointestinal Disorders: Does Nutrition Control the Disease?

Alice N Brako, BVM, MA, MPH, CHES

28. Nutrition in Patients with Diseases of the Liver and Pancreas

Roman E. Perri MD

29. Medical Nutrition Therapy in Chronic Kidney Disease and Other Disorders

Luanne Prestifillipo, MS, RD

30. Bone Health: Sound Suggestions for Stronger Bones

Laura A.G. Armas, MD, Karen A. Rafferty, RD, and Robert P. Heaney, MD

31. Inherited Metabolic Disorders and Nutritional Genomics: Choosing the Wrong Parents

Asima R Anwar, BSc and Scott Segal PhD

32. Nutritional Challenges of Girls and Women

Margaret A. Maher, PhD, RD and Kate Fireovid, MS, RD

33. Diet, Physical Activity, and Cancer Prevention

Cindy D Davis, PhD and John A Milner, PhDD

34. Food Allergy and Intolerance: Diagnoses and Nutritional Management

Kathy Roberts, MS, RD

35. Drug Interactions with Food and Beverages

Garvan C. Kane, MD, PhD


I- Aids to Calculations

This covers the calculation of BMI, conversions of different units, portion sizes (e.g., teaspoon).

II- Sources of Reliable Information on Nutrition

This will give a selection of sources of information, including books and the internet.

III- Dietary Reference Intakes (DRI) Tables

This presents the DRI tables in a simplified form

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