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Nutrition Guide for Physicians

  • Book
  • © 2010

Overview

Editors:
  1. Ted Wilson

    1. Dept. Biology, Winona State University, Winona, U.S.A.

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  2. George A. Bray

    1. Pennington Biomedical Research Center, Louisiana State University, Baton Rouge, U.S.A.

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    You can also search for this editor in PubMed   Google Scholar

  3. Norman J. Temple

    1. Centre for Science, Athabasca University, Athabasca, Canada

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    You can also search for this editor in PubMed   Google Scholar

  4. Maria Boyle Struble

    1. Dept. Foods & Nutrition, College of St. Elizabeth, Morristown, U.S.A.

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    You can also search for this editor in PubMed   Google Scholar

  • Contains all content from the original text at a new and more affordable price
  • Written in a user-friendly style
  • Includes key points and conclusions for each topic
  • Figures and tables providing descriptive and visual reviews
  • Includes supplementary material: sn.pub/extras

Part of the book series: Nutrition and Health (NH)

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Table of contents (35 chapters)

  1. Front Matter

    Pages i-xxiii
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  2. Fat: The Good, the Bad, and the Ugly

    • Jennifer C. Lovejoy
    Pages 1-11

  3. Dietary Fiber: All Fibers are not Alike

    • Joanne Slavin, David R. Jacobs Jr
    Pages 13-24

  4. Sugar and Artificial Sweeteners: Seeking the Sweet Truth

    • Barry M. Popkin, Kiyah J. Duffey
    Pages 25-38

  5. The Vitamins and Minerals: A Functional Approach

    • Marie Boyle Struble
    Pages 39-64

  6. Dietary Reference Intakes: Cutting Through the Confusion

    • Jennifer J. Francis, Carol J. Klitzke
    Pages 65-70

  7. Food Labels and Sources of Nutrients: Sorting the Wheat from the Chaff

    • Karen M. Gibson, Norman J. Temple, Asima R. Anwar
    Pages 71-79

  8. Vegetarian and Vegan Diets: Weighing the Claims

    • Claire McEvoy, Jayne V. Woodside
    Pages 81-93

  9. Dietary Recommendations for Non-alcoholic Beverages

    • Ted Wilson
    Pages 95-106

  10. Should Moderate Alcohol Consumption be Promoted?

    • Ted Wilson, Norman J. Temple
    Pages 107-113

  11. Issues of Food Safety: Are “Organic” Apples Better?

    • Gianna Ferretti, Davide Neri, Bruno Borsari
    Pages 115-124

  12. What is a Healthy Diet? From Nutritional Science to Food Guides

    • Norman J. Temple
    Pages 125-135

  13. Achieving Dietary Change: The Role of the Physician

    • Joanne M. Spahn
    Pages 137-147

  14. Dietary Supplements: Navigating a Minefield

    • Norman J. Temple, Asima R. Anwar
    Pages 149-158

  15. Taste Sensation: Influences on Human Ingestive Behavior

    • Bridget A. Cassady, Richard D. Mattes
    Pages 159-168

  16. Pregnancy: Preparation for the Next Generation

    • Jennifer J. Francis
    Pages 169-181

  17. Infants: Transition from Breast to Bottle to Solids

    • Jacki M. Rorabaugh, James K. Friel
    Pages 183-193

  18. Young Children: Preparing for the Future

    • Jennifer J. Francis
    Pages 195-203

  19. Adolescents and Young Adults: Facing the Challenges

    • Kathy Roberts
    Pages 205-213

  20. Healthy Aging: Nutrition Concepts for Older Adults

    • Eleanor D. Schlenker
    Pages 215-226
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Keywords

About this book

Nutrition Guide for Physicians is a desktop reference guide on nutrition and its clinical implications for health and disease through the lifecycle. Presented in a new softcover format and user-friendly style, it serves as a valuable resource of practical information on nutrition for physicians in their daily practice. Nutrition Guide for Physicians is divided into three parts that cross the spectrum of nutritional concerns for improving the practice of medicine. Part One provides basic nutritional principles for physicians. Part Two covers nutrition through the lifecycle and optimal nutrition patterns through all stages of development. Part Three covers diet and its role in prevention, cause and treatment of disease. All chapters include figures and tables that provide useful descriptive and visual reviews. "Key points" and succinct "conclusions" are also provided for each topic. Nutrition Guide for Physicians provides a wide perspective of the impact that nutrition has upon medical practice and will be am indispensable resource for primary care physicians and other medical professionals.

Reviews

From the reviews:

“This up-to-date reference on the importance of diet in physical health reviews current research, evaluates the evidence behind popular trends, and provides practical guidelines. … It is geared toward physicians and relevant for any healthcare professional. … In an increasingly health conscious world, this book will be a valuable resource for physicians concerned with both primary and secondary forms of dietary prevention. … evaluates the science behind current trends … and reviews current literature to provide practical recommendations. It is well organized, concise, and accessible.” (Heather Huang, Doody’s Review Service, May, 2010)

“This refreshing comprehensive new book will help us all do it better. … In 35 chapters numerous experts in nutrition have discussed advantages and disadvantages of various types of foods and include the special aspects of vegetarian diets. … A major portion of the book focuses on the special nutritional needs of patients who have a broad spectrum of acute and chronic medical disorders. … Comprehensive therapists should have this book at their disposal to use for making recommendations to their patients.” (Harry L. Messmore and William H. Wehrmacher, Comprehensive Therapy, Summer, 2010)

Editors and Affiliations

  • Dept. Biology, Winona State University, Winona, U.S.A.

    Ted Wilson

  • Pennington Biomedical Research Center, Louisiana State University, Baton Rouge, U.S.A.

    George A. Bray

  • Centre for Science, Athabasca University, Athabasca, Canada

    Norman J. Temple

  • Dept. Foods & Nutrition, College of St. Elizabeth, Morristown, U.S.A.

    Maria Boyle Struble

About the editors

Dr. Ted Wilson, PhD is an associate professor of Biology at Winona State University in Winona, Minnesota. He teaches courses in Nutrition, Physiology, Cardiovascular Physiology, Cell Signal Transduction and Cell Biology. His research examines how diet affects human nutritional physiology and whether food/dietary supplement health claims can be supported by measurable physiological changes. He has studied many foods, dietary supplements and disease conditions including low-carbohydrate diets, cranberries and cranberry juice, pomegranate juice, apple juice, grape juice, wine, resveratrol, creatine phosphate, soy phytoestrogens, tomatoes, eggplants, coffee, tea, energy drinks, heart failure prognosis, diabetes and obesity. Diet induced changes have includes physiological evaluations of plasma lipid profile, antioxidants, vasodilation, nitric oxide, platelet aggregation, glycemic and insulinemic responses using in vivo and in vitro models. With Dr N. Temple he has edited Beverages in Nutrition and Health (Humana Press, 2004) and Nutritional Health: Strategies for Disease Prevention (Humana Press, 2001 1st and 2006 2nd edition).

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