Clinical Nutrition in Practice E-Book
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- Herausgeber: John Wiley & Sons
- Kategorie: Fachliteratur
- Sprache: Englisch
An easy-to-use book with questions on clinical nutrition clearly posed and answers based on real-life studies, this is a ready reference for the busy healthcare professional.
Clinical Nutrition in Practice opens with introductory chapters on the basis of healthy nutrition, malnutrition and nutritional assessment. These are followed by chapters addressing the nutritional needs of patients with obesity, diabetes, cardiovascular disease, rheumatoid and neurologic disorders, as well as diseases of various organ systems, such as the GI tract, renal and pulmonary systems. Special attention is given to describing nutrition in cancer patients and those with HIV/AIDS and the book concludes with a discussion of enteral and parenteral nutrition.
Nutritionists, dietitians and other health professionals working with patients with impaired nutrition or special nutritional requirements, such as diabetologists, endocrinologists (especially those treating obesity), cardiologists and oncologists will find this a refreshing approach to an important subject. Nurses, medical students and those working in the food industry will also find this a handy guide.
- Easy-to-follow style with questions clearly posed and answers based on real-life case studies
- Outlines the basics of healthy nutrition, malnutrition and nutritional assessment
- Detailed consideration of the nutritional needs of patients with a variety of chronic diseases, e.g. cardiovascular or rheumatoid disorders, cancer and HIV/AIDS
- Uses an interesting contemporary approach that health professionals will find a refreshing change
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Seitenzahl: 381
Veröffentlichungsjahr: 2011
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Contents
Preface
Chapter 1 Principles of Healthy Nutrition
Energy balance
Carbohydrates and fibre
Fats and lipids
Proteins and amino acids
Vitamins
Minerals and trace elements
Food models
Further reading
Chapter 2 Nutritional Assessment
Further reading
Chapter 3 Malnutrition
Further reading
Chapter 4 Weight Management and Eating Disorders
Prevention of obesity
Treatment of obesity
Diet and weight control
Dietary management of patients after bariatric surgery
Fad diets
Anorexia nervosa and bulimia nervosa
Further reading
Chapter 5 Diabetes
Diabetes mellitus
Gestational diabetes
Diabetes and renal disease
Further reading
Chapter 6 Hypertension and Cardiovascular Diseases
Further reading
Chapter 7 Gastrointestinal Diseases
Upper gastrointestinal system
Lower gastrointestinal system
Hepatobiliary diseases and exocrine pancreas
Further reading
Chapter 8 Renal Disease
Further reading
Chapter 9 Pulmonary Diseases
Further reading
Chapter 10 Life Expectancy
Introduction
Further reading
Chapter 11 HIV/AIDS
Further reading
Chapter 12 Metabolic Stress
Introduction
Further reading
Chapter 13 Neoplastic Diseases
Further reading
Chapter 14 Rheumatic Diseases
Osteoporosis
Gout
Autoimmune rheumatoid diseases
Further reading
Chapter 15 Nutrition and Anaemias
Further reading
Chapter 16 Neurological and Mental Disorders
Further reading
Chapter 17 Enteral Nutrition
Further reading
Chapter 18 Parenteral Nutrition
Further reading
Chapter 19 Food Allergy
Further reading
Index
This edition first published 2010
© 2010 Blackwell Publishing Ltd
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Library of Congress Cataloging-in-Publication Data
Clinical nutrition in practice / Nikolaos Katsilambros. . . [et al.].
p. ; cm.
Includes bibliographical references and index.
ISBN 978-1-4051-8084-9 (pbk. : alk. paper) 1. Dietetics–Miscellanea. 2. Diet therapy–Miscellanea.
I. Katsilambros, Nicholas.
[DNLM: 1. Nutrition Disorders–Handbooks. 2. Nutrition Therapy–Handbooks. 3. Nutritional
Physiological Phenomena-Handbooks. WD 101 C641 2010]
RM217.C65 2010
615.8′54-dc22
2010007725
A catalogue record for this book is available from the British Library.
Preface
Nutrition is of central importance to the treatment of various diseases and health conditions, just as malnourishment is largely responsible for their prevalence. In recent decades, great emphasis has been placed on the importance of nutrition and a healthy diet, es pecially in hospital settings, since malnutrition is a widely presented problem and an appropriate dietary plan can shorten the treatment period and hence the duration of a patient’s hospitalisation.
Clinical Nutrition in Practice is aimed at health professionals who are involved in the general medical treatment of patients. The book is in the form of questions and answers, in order to be more interesting and practical for the reader. It contains short answers on topics related to different scientific fields of nutrition, based on the recent literature, and can be used as a scientific tool for all professionals in daily practice.
I would like to thank all the authors of the book, who are clinical dietitians and nutritionists with great experience in the clinical field, with whom I collaborated on a daily basis, in ‘Laiko’ General Hospital, Athens, Greece. I would like especially to thank Charilaos Dimosthenopoulos (RD) for his cooperation in the general organisation of the book.
I would also like to thank Wiley-Blackwell for publishing this book. It has been a great honour to work with them on it, and I hope that it will extend and deepen health professionals’ knowledge and understanding of clinical nutrition.
Professor Nikolaos Katsilambros
MD, PhD (Athens University), FACP
