Clinical nutrition

Clinical Nutrition; Copyright; Contents; Contributors; Series Foreword; Preface; First Edition Acknowledgements; 1 Principles of Clinical Nutrition: Contrasting the Practice of Nutrition in Health and Disease; 1.1 Introduction; 1.2 The spectrum of nutritional problems; 1.3 Nutritional requirements; Effect of disease and nutritional status; Metabolic blocks and nutritional requirements; Effect of the route of feeding on nutrient requirements; Effect of the phase of disease on nutritional requirements; Feeding schedules; Structure and function; 1.4 Management pathways; 1.5 Concluding remarks Control of effective circulatory volume; Thirst regulation and water balance; Thirst stimulated by plasma osmolarity and sodium concentration; Thirst stimulated by hypovolaemia; 3.6 The metabolic response to starvation and injury; Starvation; Injury; 3.7 Body water compartments and electrolytes in starvation and injury; Extracellular fluid; Intracellular fluid; Interstitial fluid; 3.8 Effects of salt and water overload; Gastrointestinal function; Renal function; Low serum albumin concentrations; 3.9 Fluid therapy: practical aspects; Assessment; Treatment; Resuscitation; Maintenance fluid; Control of effective circulatory volume; Thirst regulation and water balance; Thirst stimulated by plasma osmolarity and sodium concentration; Thirst stimulated by hypovolaemia; 3.6 The metabolic response to starvation and injury; Starvation; Injury; 3.7 Body water compartments and electrolytes in starvation and injury; Extracellular fluid; Intracellular fluid; Interstitial fluid; 3.8 Effects of salt and water overload; Gastrointestinal function; Renal function; Low serum albumin concentrations; 3.9 Fluid therapy: practical aspects; Assessment; Treatment; Resuscitation; Maintenance fluid; Fluid therapy for ongoing losses3.10 Goal-directed fluid therapy; 3.11 Implications of water and sodium metabolism in nutrition therapy for specific clinical conditions; Diarrhoeal illness; Congestive heart failure and cirrhosis; Stroke, dysphagia, and the elderly; 3.12 Concluding remarks; References and further reading; 4 Over-nutrition; 4.1 Introduction; Definitions and classification; The scale of the problem; Economic impact and global burden; 4.2 Aetiology; The energy-balance equation; Genetic factors; Endocrine disorders; Environmental factors; Psychosocial influences; Miscellaneous causes4.3 Clinical presentation; Body composition; Fat distribution; Comorbidities; 4.4 Clinical assessment; 4.5 Treatment approaches; General principles; Lifestyle changes; Dietary management; Physical activity; Pharmacotherapy; Bariatric surgery; Other options; 4.6 Prevention; Childhood obesity; Initiatives in key settings; 4.7 Concluding remarks; Acknowledgements; References and further reading; Web sites of interest; 5 Under-nutrition; 5.1 Introduction; 5.2 Pathophysiology of under-nutrition; Body composition; Energy metabolism; Protein metabolism; Hormonal mediators; Immune function in under-nutrition

This second edition of Clinical Nutrition, in the acclaimed textbook series by the Nutrition Society, has been revised and updated in order to: Provide students with the required scientific basis in nutrition, in the context of a systems and health approach. Enable teachers and students to explore the core principles of nutrition and to apply these throughout their training to foster critical thinking at all times. Each chapter identifies the key areas of knowledge that must be understood and also the key points of critical thought that must accompany the acquisition of this knowledge. Are fully peer reviewed to ensure completeness and clarity of content, as well as to ensure that each book takes a global perspective and is applicable for use by nutritionists and on nutrition courses throughout the world. Ground breaking in scope and approach, with an additional chapter on nutritional screening and a student companion website, this second edition is designed for use on nutrition courses throughout the world and is intended for those with an interest in nutrition in a clinical setting. Covering the scientific basis underlying nutritional support, medical ethics and nutritional counselling, it focuses solely on the sick and metabolically compromised patient, dealing with clinical nutrition on a system by system basis making the information more accessible to the students. This is an essential purchase for students of nutrition and dietetics, and also for those students who major in other subjects that have a nutrition component, such as food science, medicine, pharmacy and nursing. Professionals in nutrition, dietetics, food sciences, medicine, health sciences and many related areas will also find this an important resource. Libraries in universities, medical schools and establishments teaching and researching in the area of nutrition will find Clinical Nutrition a valuable addition to their shelves.