Introduction to Clinical Nutrition

Dietary factors have been implicated in at least four of the ten leading causes of death in the U.S. (heart disease, cancer, diabetes, and stroke). Yet physicians frequently receive inadequate training in nutrition to properly counsel their patients. Written as a textbook for medical students during preclinical years, this book covers selected nutritional topics as they relate to human health and disease. New topics in this third edition include the nutritional aspects of kidney disease, alternative medicine, the benefits of exercise, diabetes and metabolic syndrome, personalized nutrition and medicine, and vegetarianism.