Introduction to clinical nutrition / Vishwanath Sardesai.  (Text) (Text)

Sardesai, Vishwanath M, 1932-
Call no.: QU145 .S273 2012Publication: Boca Raton : Taylor & Francis / CRC Press, 2012Edition: 3rd edDescription: xxix, 674 p. : illISBN: 9781439818183 (hardcover)Subject(s): Nutritional physiological phenomena
Contents:Chapter 1. Introduction: fundamentals of nutrition -- Chapter 2. Digestion of carbohydrates, lipids, and proteins -- Chapter 3. Requirements for energy: carbohydrates, fats and proteins -- Chapter 4. Role of essential fatty acids -- Chapter 5. Eicosanoids -- Chapter 6. Inorganic elements (minerals) -- Chapter 7. Vitamins-an overview -- Chapter 8. Fat-soluble vitamins -- Chapter 9. Water-soluble vitamins I -- Chapter 10. Water-soluble vitamins II -- Chapter 11. Vitamin-like substances -- Chapter 12. Nutritional aspects of pregnancy and lactation -- Chapter 13.Nutrition and development -- Chapter 14. Nutrition and aging -- Chapter 15. Nutritional assessment -- Chapter 16. Obesity and eating disorders -- Chapter 17. Cholesterol and dyslipidemia -- Chapter 18. Osteoporosis -- Chapter 19. Nutritional aspects of diabetes -- Chapter 20. Nutritional aspects of kidney disease -- Chapter 21. Nutritional aspects of genetic diseases -- Chapter 22. Nutritional and metabolic effects of alcohol -- Chapter 23. Nutritional epidemiology -- Chapter 24. Dietary fiber -- Chapter 25. Antioxidants and health -- Chapter 26. Toxicants occurring naturally in food and additives -- Chapter 27. Vegetarianism and other popular nutritional practices -- Chapter 28. Nutritional aspects of biotransformation -- Chapter 29. Nutraceuticals -- Chapter 30. Alternative medicine: dietary supplements -- Chapter 31. Gene-nutrient interaction-molecular genetics, epigenetics, and telomeres -- Chapter 32. Personalized nutrition and personalized medicine.
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Includes bibliographical references and index.

Chapter 1. Introduction: fundamentals of nutrition -- Chapter 2. Digestion of carbohydrates, lipids, and proteins -- Chapter 3. Requirements for energy: carbohydrates, fats and proteins -- Chapter 4. Role of essential fatty acids -- Chapter 5. Eicosanoids -- Chapter 6. Inorganic elements (minerals) -- Chapter 7. Vitamins-an overview -- Chapter 8. Fat-soluble vitamins -- Chapter 9. Water-soluble vitamins I -- Chapter 10. Water-soluble vitamins II -- Chapter 11. Vitamin-like substances -- Chapter 12. Nutritional aspects of pregnancy and lactation -- Chapter 13.Nutrition and development -- Chapter 14. Nutrition and aging -- Chapter 15. Nutritional assessment -- Chapter 16. Obesity and eating disorders -- Chapter 17. Cholesterol and dyslipidemia -- Chapter 18. Osteoporosis -- Chapter 19. Nutritional aspects of diabetes -- Chapter 20. Nutritional aspects of kidney disease -- Chapter 21. Nutritional aspects of genetic diseases -- Chapter 22. Nutritional and metabolic effects of alcohol -- Chapter 23. Nutritional epidemiology -- Chapter 24. Dietary fiber -- Chapter 25. Antioxidants and health -- Chapter 26. Toxicants occurring naturally in food and additives -- Chapter 27. Vegetarianism and other popular nutritional practices -- Chapter 28. Nutritional aspects of biotransformation -- Chapter 29. Nutraceuticals -- Chapter 30. Alternative medicine: dietary supplements -- Chapter 31. Gene-nutrient interaction-molecular genetics, epigenetics, and telomeres -- Chapter 32. Personalized nutrition and personalized medicine.

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