Clinical Nutrition / / edited on behalf of the Nutrition Society by Marinos Elia [and others]

• Record Nr.: UNINA9910139057403321
• Pubbl/distr/stampa: Chichester, West Sussex, : Wiley Blackwell, 2013
• ISBN: 1-119-21194-8; 1-118-45774-9; 1-299-31391-4; 1-118-45775-7
• Edizione: [2nd ed.]
• Descrizione fisica: 1 online resource (542 pages)
• Collana: The Nutrition Society Textbook
• Disciplina: 615.854
• Soggetti: Diet in disease; Diet therapy; Dietetics
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: 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; References and further reading2 Nutritional Screening and Assessment; 2.1 Introduction; 2.2 Nutritional screening; 2.3 Nutritional assessment; Clinical history; Dietary history; Clinical examination; 2.4 Concluding remarks; References and further reading; 3 Water and Electrolytes; 3.1 Introduction; 3.2 Fluid compartments of the body; 3.3 Flux of fluid through the kidney and gastrointestinal tract; 3.4 Body electrolyte content and concentration; Fluid shifts between ECF and ICF compartments; 3.5 Regulation of body water compartments; Control of body fluid osmolality; Control of effective circulatory volumeThirst 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
• Sommario/riassunto: Offers a new chapter on Nutritional Screening and a student companion websiteCross-referenced across the series to enable the flow of learning and with illustrative case historiesDesigned for use on nutrition courses throughout the worldInternationally-respected contributors and editors