This fully updated and expanded third edition is a reference guide on nutrition and its clinical implications for health and disease through the life-cycle. The book endeavors to address the needs of those who would most benefit from up-to-date information on recent advances in the field of nutrition. Written by experts in the field, chapters cover a diverse range of nutritional areas that present a succinct overview of recent thinking and discoveries that have the greatest capacity to aid physicians and other healthcare professionals in improving the nutritional health of their clients. The text is divided into eight parts. Part one and two address the nutrient requirements and special nutrition-related issues for people across all stages of the lifespan-from pregnancy and infancy through the adolescent years to the older adult years. Part three summarizes the role of nutrition in the prevention and management of chronic conditions frequently seen in clinical practice, including obesity, diabetes, bone disorders, coronary heart disease, hypertension, and cancer. Part four describes different dietary patterns (the Mediterranean diet, the DASH diet, the vegetarian diet, and the ketogenic diet). Part five describes nutrition challenges specific to surgery and several different acute diseases and disorders (gastrointestinal disorders, food allergy and intolerance, diseases of the liver and pancreas, kidney disease, eating disorders, bariatric surgery, sarcopenia, and drug interactions with food). Part six looks at different aspects of the diet (coffee, tea, dietary fat, dietary sugars, energy drinks, alcohol, dietary fiber, vitamins, minerals, and the gut microbiome). Part seven examines a range of factors that influence dietary health decisions (creating nutritional behavior change, methods for assessing nutritional status, Dietary Reference Intakes, an overview of the diet and food guides, food labels, and sources of nutrients). Finally, part eight looks at dietary supplements (including the problem of dishonest marketing) and false and misleading information in the area of nutrition.  The growing nutritional impact of COVID-19 is discussed throughout the book where appropriate.

Nutrition Guide for Physicians and Related Healthcare Professions Third Edition serves as a comprehensive guide that is organized by age/lifespan, nutrition therapy in relation to chronic disease and COVID, diet and its role in prevention, dietary requirements and recommendations, and influencing health decisions for the patient. It is a valuable resource of practical and easy-to-access information on nutrition for physicians, nurses, pharmacists, and others in their daily practice.

Part I: Introduction

Why Nutrition Matters in Clinical Practice
Part II: Nutrition Consideration Across the Lifespan
Pregnancy: Preparation for the Next Generation
Infants: Transition from Breast to Bottle to Solids
Young Children: Preparing for the Future
Nutrition in Adolescence
Nutritional Challenges of Girls and Woman
Healthy Aging: Nutrition Concepts for Older Adults
Dietary Considerations for Postmenopausal Women
Dietary Influence on Cognitive Function in the Elderly
Part III: Nutrition for the Prevention and Management of Chronic Diseases
Inherited Metabolic Disorders and Nutritional Genomics: Choosing the Wrong Parents
Obesity: Understanding and Achieving a Healthy Weight
Nutrition Therapy for the Treatment of Type 1 Diabetes
Nutrition Therapy for Prevention and Treatment of Type 2 Diabetes
Osteoporosis and Bone Health: Sound Suggestions for Stronger Bones
Coronary Heart Diseasee: Nutritional Interventions for Prevention and Therapy
Dietary Influence on Blood Pressure
Diet, Physical Activity, and Cancer Prevention
Nutritional Prevention of Irritable Bowel and Gastrointestinal Disorders
Part IV: Nutritional Requirements Following Surgery and Acute Disease
Dietary Considerations During Chemotherapy
Role or Nutrition in Understanding Common Gastrointestinal Disorders
Food Allergy and Intolerance: Diagnosis and Nutritional Management
Nutrition in Patients with Diseases of the Liver and Pancreas
Medical Nutrition Therapy for Kidney-Related Disorders
Eating Disorders: Disorders of Under and Over Nutrition
Nutritional Considerations for the Treatment of Depression
Nutritional Considerations Following Bariatric Surgery
Nutrition for Sarcopenia Prevention
Drug Interactions with Food and Beverages
Part V: Food and Nutrient Health Effects
Coffee Consumption and its Impact on Health
Health Effects of Tea Consumption
Dietary Fat: the Good, the Bad, and the Ugly
Dietary Sugar Intake: Is There a Best Recommendation
Dietary Recommendations for Juices and Soft Drinks
Sports Beverages for Optimizing Physical Performance
Energy Drinks and Human Healthy
What is the Best for the Patient: Abstinence or Moderate Alcohol Consumption?
Dietary Fiber: All Fibers are not Alike
Vitamins: The Essentials
Mineral Nutrients: From Macro to Ultra Trace
Nutritional Influence on the Gut Microbiome
Part IV: Influencing Dietary Health Decisions
Guidelines for Nutrition Screening, Assessment, and Referrals in the Clinical Setting
Nutritional Status: An Overview of Methods for Assessment
Food Synergy, Nutritional Science to Food Guides
Dietary Supplements: Navigating a Minefield
A Plague of False and Misleading Information
Dietary Reference Intakes: Cutting Through the Confusion
Food Labels and Sources of Nutrients: Sorting the Wheat from the Chaff
Part VII: Conclusions
What Needs to Change for Nutritional Health to Improve?
Appendix A: Aids to Calculations.