Clinical Nutrition in Practice

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.

Spis treści:
CHAPTER 1.
PRINCIPLES OF HEALTHY NUTRITION.
1. Energy Balance.
2. Carbohydrates and Fiber.
3. Fats and Lipids.
4. Protein and amino acids.
5. Vitamins.
6. Trace Elements and Minerals.
7. Food Guide Pyramids.
.
CHAPTER 2.
NUTRITIONAL ASSESSMENT.
1. Dietary History– FFQ–diaries.
2. BMI–circumferences–BF%.
3. Biochemical markers.
4. Nutritional screening.
CHAPTER 3.
MALNUTRITION.
1. Energy malnutrition.
2. Protein malnutrition.
3. Hospital malnutrition.
CHAPTER 4.
WEIGHT MANAGEMENT AND OBESITY.
1. Prevention of obesity.
2. Treatment of Obesity and weight Loss.
3. Diet and body fatness.
4. Dietary management of patients after bariatric surgery.
.
CHAPTER 5.
DIABETES MEL LITUS.
1. Diabetes Mellitus Type 1.
i) in children.
ii) in adults.
2. Diabetes Mellitus Type 2.
iii) in children.
iv) in adults.
3. Hypoglycemia.
4. Gestetional Diabetes.
5. Diabetes and Renal Disease.
CHAPTER 6.
CARDIOVASCULAR DISEASE.
1. Hypertension.
2. Hyperlipidaemia.
3. Coronary Heart Disease.
4. Stroke.
CHAPTER 7.
GASTROINTESTINAL SYSTEM.
1. Upper GI system.
o Gastroesophangeal reflux.
o Peptic ulcer.
o Gastrectomy.
2. Lower GI system.
o Constipation –diarrhea– intestinal gas.
o Steatorrhea.
o Coeliac disease.
o Lactose intolerance.
o Crohn disease.
o Ulcerative colitis.
o Short bowel syndrome.
o Irritable bowel syndrome.
o Diverticular disease.
3. Liver – pancreas diseases.
o Liver steatosis.
o Cirrhosis.
o Cholelithiasis– cholocystectomy.
o Acute pancreatitis.
o Chronic pancreatitis.
.
CHAPTER 8.
RENAL DISEASE.
1. Nephrotic syndrome.
2. Renal stones.
3. Acute renal failure.
4. Chronic renal disease.
5. End stage renal disease.
6. Transplantation.
.
CHAPTER 9.
PULMONARY DISEASES.
1. Cystic Fibrosis.
2. Chronic Obstructive Pulmonary Disease.
3. Asthma.
4. Pneumonia and Tuberculosis.
5. Respiratory Failure.
.
CHAPTER 10.
NUTRITION IN LIFE EXPECTANCY.
CHAPTER 11.
AIDS AND HIV.
1. Malnutrition and HIV.
2. Wasting.
3. Lipodystrophy and metabolic disorders.
4. Drug – nutrient interaction.
5. Food – water safety.
CHAPTER 12.
METABOLIC STRESS.
1. Head injury.
2. Burn.
3. Surgery.
4. Pressure sores.
5. Systematic Inflammatory Response Syndrome (SIRS)/ Multiple Organ Dysfunction.
CHAPTER 13.
NEOPLASTIC DISEASE.
1. Nutritional effects of cancer.
2. Cancer Cachexia.
3. Nutritional effects of cancer therapy.
.
CHAPTER 14.
RHEUMATOID DISEASES.
1. Osteoporosis.
2. Gout.
3. Rheumatoid arthritis.< br>4. Systematic Eeythimatosus Lupus.
5. Sjögren syndrome.
6. Drug–nutrient interactions.
CHAPTER 15.
NUTRITION AND ANEMIA.
1. Iron related blood disorders.
2. Megaloblastic anemias.
3. Other nutritional anemias.
CHAPTER 16.
NUTRITION AND NEUROLOGIC DISORDERS.
1. Dysphagia.
2. Neurologic diseases arising from nutritional deficiencies or excesses.
i. Pernicious anemia.
ii. Wernicke–Korshakoff Syndrome.
3. Alzheimer disease.
4. Multiple sclerosis.
5. Parkinson’s Disease.
.
CHAPTER 17.
ENTERAL NUTRITION.
1. Types of enteral feeding and routes of administration.
2. Complications of tube feeding.
3. Transitional feeding.
4. Home Enteral Nutrition.
CHAPTER 18.
PARENTERAL NUTRITION.
1. When do we choose TPN?.
2. Nutritional requirements and nutritional assessment.
3. Central TPN.
4. Peripheral TPN.
5. Complications and common problems in TPN.
6. Home Parenteral Nutrition

Nota biograficzna:
Professor Nikolaos Katsilambros, Professor of Internal Medicine and Director of the First Department of Propaedeutic Medicine Athen’s University School of Medicine and Director of the Diabetes Centre, Laiko University Hospital, Athens, Greece

Charilaos Dimosthenopoulos MMedSci.SRD.PGDipDiet
Meropi D Kontogianni, PhD
Evangelia Manglara RD
Kalliopi–Anna Poulia, MMedSci

Okładka tylna:
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.