Understanding Normal and Clinical Nutrition presents the core information of an introductory nutirition course for health care professionals. The early chapters focus on "normal" nutrition-the recommendations to maintain good health. The later chapters provide lessons in "clinical" nutrition stategies to manage various diseases.
This edition reflects the many advances in nutrition scence and health care delivery that have developed since the last edition. Yet it maintains the same goals as earlier editions: to spark your enthusiasm for an understanding of nutrition so that your knowledge "will improve the quality of your life and the lives of those you serve as a health professional." As with previous editions, each chapter has been substantially revised and updated. New research topics, such as phytochamicals, ghrelin, and nutritional genomics, are introduced or more fully explored. Every chapter continues to include practical information and valuable resources to help readers apply nutrition knowledge and skills to their daily lives and the clinical setting.
Chapter 1 An Overview of Nutrition
Chapter 2 Planning a Healthy Diet
Chapter 3 Digestion, Absorption, and Transport
Chapter 4 The Carbothydrates: Sugars, Starches, and Fibers
Chapter 5 The Lipids: Triglycerides, Phospholipids, and Sterols
Chapter 6 Protein: Amino Acids
Chapter 7 Metabolism: Transformations and Interactions
Chapter 8 Energy Balance and Body Composition
Chapter 9 Weight Management: Overweight and Underweight
Chapter 10 The Water - Soluble Vitamins: B Vitamins and Vitamin
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