Clinical nutrition is the study of nutrition and diet as related to the development and treatment of human disease, rather than just the process by which the human body utilizes food for the production of energy, growth, and for the normal functioning of every organ and tissue. Clinical nutrition is the aspect of nutrition science that is related to the development, progression, or management of disease, as differentiated from the issues of normal requirements, cellular functions and activities, and various topics that must be addressed in meeting basic requirements to enable normal growth and development.
*Diet assessment methodologies
*Strategies for diet modification
*Clinical status of herbals, botanicals, and modified food products
*Preventing common diseases such as cardiovascular disease, diabetes, osteoporosis,and breast cancer through nutrition
*Importance of genetic factors
*Understanding of cultural and socio-economic influences on eating and exercise behaviors and integrating that knowledge with biological or functional markers of disease
This reference addresses basic principles and concepts that are central to the major clinical nutrition-related activities, such as nutritional assessment and monitoring, current theoretical base and knowledge of efficacious interventions, interactions between genetic and nutritional factors, and the use and interpretation of population-based or clinical epidemiological evidence.
Author Biography: Ann Coulston, American Dietetic Association
Cheryl Rock, University of California, San Diego, U.S.A.
Elaine Monsen, University of Washington, Seattle, U.S.A.
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Table of Contents
Examining the Relationship between Diet, Nutrition and Disease:
Dietary Assessment Methodology.
Energy Requirement Methodology.
Overview of Nutritional Epidemiology.
Analysis, Presentation, and Interpretation of Dietary Data.
Current Theoretical Bases for Nutrition Intervention and Their Uses.
Nutrition Intervention: Lessons from Clinical Trials.
Tools and Techniques to Facilitate Eating Behavior Change.
Evaluation of Nutrition Interventions.
Biomarkers and Biological Indicators of Change.
Genetic Influence on Nutritional Health:
Genetic Influences on Blood Lipids and Cardiovascular Disease Risk.
Genetics of Human Obesity.
Genetic Influence on Cancer Risk.
Inborn Errors of Metabolism.
Supplements and Food Replacements:
Role of Liquid Dietary Supplements.
Composite Foods and Formulas, Parenteral and Enteral Nutrition.
Herbs and Other Botanical Supplements: Principles and Concepts.
Section II: Disease-Specific Intervention: Prevention and Treatment
Dietary Macronutrients and Cardiovascular Risk.
Other Dietary Components and Cardiovascular Risk.
Nutrition, Diet & Hypertension.
Nutrition and Congestive Heart Failure.
Cancer Prevention and Therapy:
Nutrition and Breast Cancer.
Nutrition and Colon Cancer.
Nutrition and Prostate Cancer.
Nutrition and Lung Cancer.
Nutrition and the Patient with Cancer.
Obesity and the Risk for Diabetes.
Nutrition Management for Type 1 Diabetes.
Nutritional Management of Type 2 Diabetes.
Nutrition Management for Gestational Diabetes.
Overview of Treatments and Interventions.
Role of Physical Activity.
Micronutrient Intake and Body Weight.
Behavioral Risk Factors for Obesity: Diet and Physical Activity.
Role of Taste and Appetite in Body Weight Regulation.
Nutrition in the Prevention and Treatment of Common Gastrointestinal Symptoms.
Nutrient Considerations in Lactose Intolerance.
Nutrient Considerations in Inflammatory Bowel Disease and Short Bowel Syndrome.
Nutrition and Liver Disease.
Other Major Diseases:
Nutrition and Renal Disease.
Nutritional Management of Parkinson's Disease and Other Conditions Like Alzheimer's Disease.
Eating Disorders: Anorexia Nervosa, Bulimia Nervosa and Binge Eating Disorder.
Nutrition and Food Allergy.
Nutrition and Cystic Fibrosis.
Nutrition and Immunodeficiency Syndromes.
Disease Prevention Strategy:
Nutrition Guidelines to Maintain Health.