Nutrition Guide for Physicians and Related Healthcare Professionals

Part I. Nutrition Across the Lifespan

1. Pregnancy: Preparation for the Next Generation
Michelle C. McKinley, Jennifer J. Francis, Jayne V. Woodside

2. Infants: Transition from Breast to Bottle to Solids
James K. Friel, Wafaa A. Qasem

3. Young Children: Preparing for the Future
Jennifer J. Francis, Kathryn Alp

4. Nutrition in Adolescence
Jamie S. Stang, Brittany Stotmeister

5. Nutritional Challenges of Girls and Women
Margaret A. Maher

6. Healthy Aging: Nutrition Concepts for Older Adults
Eleanor D. Schlenker

Part II. Nutrition in the Prevention and Management of Chronic Conditions

7. Eating Disorders: Disorders of Under- and Overnutrition
Kelly C. Allison, Christina M. Hopkins

8. Obesity: Understanding and Achieving a Healthy Weight
George A. Bray, Catherine M. Champagne

9. Nutrition Therapy Effectiveness for the Treatment of Type 1 and Type 2 Diabetes: Prioritizing Recommendations Based on Evidence

Marion J. Franz, Zhuoshi Zhang, Bernard Joseph Venn

10. Lifestyle Interventions to Stem the Tide of Type 2 Diabetes
Marion J. Franz, Zhuoshi Zhang, Bernard Joseph Venn

11. Coronary Heart Disease: Nutritional Interventions for Prevention and Therapy
Désirée Schliemann, Jayne V. Woodside, Claire T. McEvoy, Norman J. Temple

12. Diet and Blood Pressure: The High and Low of it
David W. Harsha, George A. Bray

13. Role of Nutrition in Understanding Common Gastrointestinal Disorders
Michael Camilleri, Alice N. Brako

14. Nutrition in Patients with Diseases of the Liver and Pancreas
Roman E. Perri

15. Medical Nutrition Therapy for Kidney-Related Disorders
Desirée Waal

16. Inherited Metabolic Disorders and Nutritional Genomics: Choosing the Wrong Parents
Asima R. Anwar, Scott P. Segal

17. Food Allergy and Intolerance: Diagnosis and Nutritional Management
Janetta Harbron

18. Bone Health: Sound Suggestions for Stronger Bones
Laura A. G. Armas, Corrine Hanson

19. Diet, Physical Activity, and Cancer Prevention
Elaine B. Trujillo, Sharon A. Ross, Cindy D. Davis

Part III. Food, the Substances in Food, and Their Effects on Health

20. Vegetarian and Vegan Diets: Weighing the Claims
Caroline McGirr, Claire T. McEvoy, Jayne V. Woodside

21. Dietary Recommendations for Nonalcoholic Beverages
Ted Wilson, Kerrie Kaspar

22. What Is Best for the Patient: Abstinence or Moderate Alcohol Consumption?
Ted Wilson, Norman J. Temple

23. Dietary Fiber: All Fibers Are Not Alike
Johnson W. McRorie

24. Dietary Fat: The Good, the Bad, and the Ugly
Marise M. Pinheiro, Ted Wilson

25. Vitamins: The Essentials
Karen M. Davison

26. Mineral Nutrients: From Macro-Level to Ultra Trace
Karen M. Davison

27. Issues of Food Safety and Quality: Are “Organic” Foods Better?
Gianna Ferretti, Davide Neri, Bruno Borsari

Part IV. Diet and Health: A Summary

28. What Is a Healthy Diet? From Nutritional Science to Food Guides
Norman J. Temple

Part V. Sources of Nutritional Information

29. Dietary Reference Intakes: Cutting Through the Confusion
Jennifer J. Francis, Carol J. Klitzke

30. Food Labels and Sources of Nutrients: Sorting the Wheat from the Chaff
Karen M. Gibson, Norman J. Temple, Asima R. Anwar

31. Achieving Dietary Change: The Role of the Physician
Joanne M. Spahn

Part VI. Other Selected Topics

32. Dietary Supplements: Navigating a Minefield
Norman J. Temple

33. A Plague of False and Misleading Information
Norman J. Temple

34. Drug Interactions with Food and Beverages
Garvan C. Kane, Sheila M. Wicks, Temitope O. Lawal, Gail B. Mahady

35. Nutritional Status: An Overview of Methods for Assessment
Catherine M. Champagne, George A. Bray

36. Nutritional Considerations Following Bariatric Surgery
Christopher Larson

Keywords: Medicine & Public Health, Clinical Nutrition, Nutrition, Primary Care Medicine, General Practice / Family Medicine, Health Promotion and Disease Prevention