Clinical nutrition / Marion Bennion

Great interest has been expressed in human nutrition during recent years, on both a national and an international basis. In this book, the theoretical background for giving nutritional care is treated, with lesser emphasis on the skills involved in dietetic practice. The text is organized into six units. Unit 1 introduces the student to the process of giving nutritional care and describes the tools to use in this process. A short discussion of food and drug interactions is included in this section. Unit 2 addresses problems of over- and under-nutrition, including discussions of obesity, malnutrition, anorexia nervosa and nutritional anemias. Unit 3 focuses on nutritional problems in times of stress, with discussions of the effects of trauma, surgery, fevers and burns. Parenteral and tube feeding are discussed in this unit, as are some of the nutritional problems associated with cancer. Unit 4 describes gastrointestinal disorders and their associated nutritional problems. It also includes a discussion of food allergies. Unit 5 treats various metabolic abnormalities including diabetes mellitus, liver disorders, alcohol metabolism, hypoglycemia and gout. Unit 6 discusses cardiovascular and renal disorders with associated nutritional problems.
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