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Introduction to Clinical Nutrition


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Table of Contents

Part I Biology and Biochemistry
Introduction: Fundamentals of Nutrition
Digestion of Carbohydrates, Lipids, and Proteins
Requirements for Energy, Carbohydrates, Fats, and Proteins
Role of Essential Fatty Acids
Inorganic Elements (Minerals)
Vitamins-An Overview
Fat-Soluble Vitamins
Water-Soluble Vitamins I
Water-Soluble Vitamins II
Vitamin-Like Substances
Part II Special Nutritional Needs
Nutritional Aspects of Pregnancy and Lactation
Nutrition and Development
Nutrition and Aging
Part III Nutrition and Specific Disorders
Nutritional Assessment
Obesity and Eating Disorders
Cholesterol and Dyslipidemia
Nutritional Aspects of Diabetes
Nutritional Aspects of Kidney Disease
Nutritional Aspects of Genetic Disease
Nutritional and Metabolic Effects of Alcohol
Nutritional Epidemiology
Part IV Special Topics
Dietary Fiber
Antioxidants and Health
Toxicants Occurring Naturally in Foods and Additives
Vegetarianism and Other Popular Nutritional Practices
Nutritional Aspects of Biotransformation
Alternative Medicine: Dietary Supplements
Gene-Nutrient Interaction-Molecular Genetics, Epigenetics, and Telomeres
Personalized Nutrition and Personalized Medicine

About the Author

Vishwanath M. Sardesai is a Professor in the Department of Surgery, and has been a Course Director of Clinical Nutrition at Wayne State University School of Medicine in Detroit, Michigan. The author of four books and over 200 book chapters, journal publications, and abstracts, he is a member of the American Society for Nutrition, The American Physiological Society, The American Chemical Society ,The American Association of Clinical Chemists, Sigma Xi, and Detroit Physiological Society, among others. He is a certified nutrition specialist.

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