Nutrition Guide for Physicians

ISBN: 978-1-60327-430-2 (Print) 978-1-60327-431-9 (Online)

Table of contents (35 chapters)

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  1. Front Matter

    Pages i-xxiii

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    Book Chapter

    Pages 1-11

    Fat: The Good, the Bad, and the Ugly

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    Pages 13-24

    Dietary Fiber: All Fibers are not Alike

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    Pages 25-38

    Sugar and Artificial Sweeteners: Seeking the Sweet Truth

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    Pages 39-64

    The Vitamins and Minerals: A Functional Approach

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    Pages 65-70

    Dietary Reference Intakes: Cutting Through the Confusion

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    Pages 71-79

    Food Labels and Sources of Nutrients: Sorting the Wheat from the Chaff

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    Pages 81-93

    Vegetarian and Vegan Diets: Weighing the Claims

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    Pages 95-106

    Dietary Recommendations for Non-alcoholic Beverages

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    Pages 107-113

    Should Moderate Alcohol Consumption be Promoted?

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    Pages 115-124

    Issues of Food Safety: Are “Organic” Apples Better?

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    Pages 125-135

    What is a Healthy Diet? From Nutritional Science to Food Guides

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    Pages 137-147

    Achieving Dietary Change: The Role of the Physician

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    Pages 149-158

    Dietary Supplements: Navigating a Minefield

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    Pages 159-168

    Taste Sensation: Influences on Human Ingestive Behavior

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    Pages 169-181

    Pregnancy: Preparation for the Next Generation

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    Pages 183-193

    Infants: Transition from Breast to Bottle to Solids

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    Pages 195-203

    Young Children: Preparing for the Future

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    Pages 205-213

    Adolescents and Young Adults: Facing the Challenges

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    Pages 215-226

    Healthy Aging: Nutrition Concepts for Older Adults

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    Pages 227-239

    Nutritional Status: An Overview of Methods for Assessment

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