Contents

Preface

Part I: Specific Dietary Components

Section A: Major Dietary Constituents

1 Proteins and Amino Acids

2 Carbohydrates

3 Dietary Fiber

4 Lipids, Cholesterol, Other Sterols and their Metabolites

5 Energy Needs

6 Electrolytes, Water and Acid-Base Metabolism

Section B: Minerals

7 Calcium

8 Phosphorus

9 Magnesium

10 Iron

11 Zinc

12 Copper

13 Iodine

14 Selenium

15 Manganese

16 Trace Elements

Section C: Vitamins

17 Vitamin A

18 Vitamin D

19 Vitamin E

20 Vitamin K

21 Thiamine

22 Riboflavin

23 Niacin

24 Vitamin B6

25 Pantothenic Acid

26 Folic Acid

27 Cobalamin (Vitamin B12)

28 Biotin

29 Vitamin C

30 Choline and Phosphatidyl choline <

Section D: Other Compounds with Health Relevance

31 Carotenoids

32 Carnitine

33 Cysteine, Taurine and Homocysteine

34 Glutamine

35 Arginine, Citrulline and Nitric Oxide

36 Neutraceuticals

36 Neutraceuticals

36 Neutraceuticals

37 Polyphenols and Flavonoids

38 Prebiotics and Probiotics

Part II: Nutritional Roles in Integrated Biologic Systems

Section A: Nutritient-Gene Mechanisms

39 Nutritional Regulation of Gene Expression

40 Genetic Variation

41 Epigenetics

Section B: Digestive, Endocrine, and Neural Mechanisms

42 Alimentary Tract in Nutrition: (Nutritional Physiology of the Alimentary Tract)

43 Nutrition and Chemical Senses

44 Control of Food Intake and Appetite

45 Nutrition and Immune System

46 Oxidant Defenses

47 Mechanisms of Nutrient Sensing

Part III: Nutritional Needs and Assessment During the Life Cycle and Physiologic Challenges

48 Body Composition

49 Anthropometry

49 Anthropometry

50 Metabolic Consequences of Starvation

51 Metabolic Consequences of Caloric Restriction

52 Nutrition in Pregnancy

53 Nutrition in Lactation

54 Nutrition in Infancy and Childhood

55 Nutrition in Adolescence

56 Nutrition in the Older Person

57 Manifestations of Nutrient Deficiencies and Toxicities

Part IV: Prevention and Management of Disease

Section A: Obesity and Diabetes

58 Obesity--Etiology and Prevention

59 Obesity Pathophysiology and Management

60 Bariatric Surgery

61 Nutritional Management of Diabetes

62 Metabolic Syndrome

63 Inflammation in Metabolic Diseases

Section B: Cardiovascular Diseases

64 Lipoprotein Disorders: Nutrient and Genetic Regulation

65 Management of Serum Lipid and Lipoprotein Disorders

66 Nutrition and Hypertension

Section C: Pediatric and Adolescent Disorders

67 Pediatric Feeding Problems

68 Protein-Energy Malnutrition

69 Inherited Metabolic Diseases of Children

70 Inherited Lipid Disorders of ß-oxidation

71 Nutritional Management of Children with Specific Diseases

72 Food Insecurity and Hunger in Children

Section D: Disorders of the Alimentary Tract

73 Nutrition and Dental Medicine

74 The Esophagus and Stomach

75 Assessment of Malabsorption

76 Intestinal Disaccharidase Disorders

77 Short Bowel Syndrome

78 Inflammatory Bowel Disease

79 Celiac Disease

80 Irritable Bowel and Diverticular Disease

81 Nutrition in Pancreatic Disorders

82 Nutrition in Liver Disorders and the Role of Alcohol

83 Enteral Feeding

84 Parenteral Feeding

85 Nutrition Support in Family and Hospital Medicine

Section E: Nutritional Management During Cancer

86 Epidemiology of Diet and Cancer Risk

87 Cancer Cachexia

88 Nutrition Support of the Cancer Patient

Section F: Skeletal and Joint Disorders

89 Bone and Joint Biology

90 Prevention & Management of Osteoporosis

91 Nutrition and Diet in Rheumatic and Arthritic Diseases

Section G: Nutrition in Surgery and Trauma

92 Hypercatabolic / Hypocatabolic States

93 Nutrition in the Care of the Pt with Surgery, Infection and Trauma

94 Nutrition in Burn and Wound Healing

Section H: Behavioral, Psychiatric, and Neurological Diseases

95 Nutritional Influences on the Nervous System

96 Behavioral Disorders Affecting Food Intake

Section I: Other Systemic Disorders

97 Nutrition and the Kidney

98 Hematologic aspects of iron deficiency and less common nutritional anemias

99 Nutrition in Respiratory Diseases

100 Nutrition and Infectious Diseases

Section J: Food Additives, Hazards, and Nutrient-Drug Interactions

101 Food Additives, Contaminants and Natural Toxicants--Maintaining a Safe Food Supply

102 Food Allergies and Intolerances

103 Drug-Nutrient Interactions

Part V: Nutrition of Populations

Section A: Nutrition in a Changing World

104 Foundations of a Healthy Diet

105 Dietary Patterns and Guidelines

106 Dietary Reference Intakes

107 Food Labeling

108 Food Assistance Programs

109 The Nutrition Transition: Global Trends, Urbanization, Diet and Health

110 Food-based dietary guidelines: International Considerations

111 Approaches to Preventing Micronutrient Deficiencies

Section B: Nutrition and Human Performance

112 Physical Activity, Fitness, and Health

113 Sports / Endurance Nutrition

114 The Evolving Science of Dietary Supplements