Introduction to Clinical Nutrition

Dietary factors have been implicated in at least four of the ten leading causes of death in the U.S. Nevertheless, physicians frequently receive inadequate training in nutrition to properly counsel their patients. Since the publication of the second edition of this book, new discoveries have revolutionized the field of clinical nutrition. Highlighting these advances, new and revised topics in this edition include: fiber, antioxidants, nutraceuticals, alternative medicine, and epidemiology; DNA, gene-nutrient interaction, epigenetics, and telomeres; nutritional aspects of kidney disease, diabetes, and metabolic syndrome; personalized nutrition and medicine; vegetarianism and other popular dietary practices, and obesity and cholesterol.