Introduction to clinical nutrition

Content: Biology and Biochemistry -- Introduction: Fundamentals of Nutrition -- The Need for a Variety of Foods -- Respiratory Quotient -- The Need for Energy -- The Need for Digestion, Absorption, and Utilization of Nutrients -- Enteral and Parenteral Nutrition -- Adaptation -- Water as a Nutrient -- Food Allergy -- Gene-Nutrient Interaction -- Digestion of Carbohydrates, Lipids, and Proteins -- Carbohydrates -- Lipids -- Proteins -- Malabsorption Syndromes -- Requirements for Energy, Carbohydrates, Fat, and Proteins -- Energy -- Carbohydrates -- Fat -- Proteins -- Use of Body Energy Sources During Hypometabolism and Hypermetabolism -- Role of Essential Fatty Acids -- Fatty Acids -- Neutral Fat -- Properties of Fat -- Dietary Sources and Health Effects of Trans Fatty Acids and Phytosterols -- Saturated Fatty Acids -- Monounsaturated Fatty Acids -- Essential Fatty Acids -- Eicosanoids -- Prostaglandins -- Thromboxanes -- Prostacyclins -- Leukotrienes -- Lipoxins -- Cytochrome P450-Derived Products -- Inhibitors of Eicosanoid Biosynthesis -- Effects of Diet on Eicosanoids -- Inorganic Elements (Minerals) -- Essential Macrominerals -- Essential Trace Elements -- Ultratrace Minerals -- Vitamins--An Overview -- Historical Perspective -- Names -- Classification -- Functions -- Deficiency -- Need for Supplements -- Hypervitaminosis -- Antivitamins -- Enrichment of Foods -- Fat-Soluble Vitamins -- Vitamin A -- Vitamin D -- Vitamin E -- Vitamin K -- Water-Soluble Vitamins I -- Thiamin--B[subscript 1] -- Riboflavin -- Niacin