Clinical Nutrition in Practice by Nikolaos Katsilambros, Charilaos Dimosthenopoulos, Meropi D.

By Nikolaos Katsilambros, Charilaos Dimosthenopoulos, Meropi D. Kontogianni, Evangelia Manglara, Kalliopi-Anna Poulia

An easy-to-use e-book with questions about medical food basically posed and solutions in accordance with real-life reports, it is a prepared reference for the busy physician.

scientific foodstuff in perform opens with introductory chapters at the foundation of fit foodstuff, malnutrition and dietary review. those are by means of chapters addressing the dietary wishes of sufferers with weight problems, diabetes, heart problems, rheumatoid and neurologic problems, in addition to illnesses of assorted organ platforms, corresponding to the GI tract, renal and pulmonary platforms. distinct awareness is given to describing foodstuff in melanoma sufferers and people with HIV/AIDS and the booklet concludes with a dialogue of enteral and parenteral food.

Nutritionists, dietitians and different healthiness execs operating with sufferers with impaired food or unique dietary necessities, akin to diabetologists, endocrinologists (especially these treating obesity), cardiologists and oncologists will locate this a clean method of a big topic. Nurses, scientific scholars and people operating within the meals also will locate this a convenient advisor.

  • Easy-to-follow kind with questions essentially posed and solutions according to real-life case stories
  • Outlines the fundamentals of fit food, malnutrition and dietary evaluation
  • Detailed attention of the dietary wishes of sufferers with various persistent ailments, e.g. cardiovascular or rheumatoid issues, melanoma and HIV/AIDS
  • Uses a fascinating modern method that future health execs will discover a clean switch

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Extra resources for Clinical Nutrition in Practice

Sample text

One of the main mechanisms through which dietary fat can contribute to the development of obesity is the regulation of leptin levels. Experiments have shown that an increased dietary fat intake results in central leptin resistance, whereas the restriction of dietary fat can lead to a partial improvement in leptin signalling, resulting in a spontaneous reduction in appetite and body weight. Of course, there is always the paradox of the modern diet, where the average fat content of the American diet is dropping (from 36% to 34%, according to the most recent National Health and Nutrition Examination Survey), but the weight of the average American continues to increase, mainly because the number of total calories continues to increase.

Thus, an initial recommendation to lower dietary fat intake to initiate significant weight loss is reasonable and supported by scientific literature, experiments on animals and clinical studies in humans. An increase in dietary fat intake leads to obesity in animals and has been associated with a higher prevalence of overweight and obesity in many human population studies. One of the main mechanisms through which dietary fat can contribute to the development of obesity is the regulation of leptin levels.

2002) Educational and Clinical Practice Committee, European Society of Parenteral and Enteral Nutrition (ESPEN). ESPEN guidelines for nutrition screening. Clinical Nutrition 22(4): 415–21. 43 Livingstone C (2004) Refeeding syndrome and nutritional support. Clinical Nutrition 4(5): 36–8. Neelemaat F, Kruizenga HM, de Vet HCW et al. (2008) Screening malnutrition in hospital outpatients: Can the SNAQ malnutrition screening tool also be applied to this population? Clinical Nutrition 27(3): 439–46.

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