Introduction to Clinical Nutrition: 3rd Edition (Paperback) book cover

Introduction to Clinical Nutrition

3rd Edition

By Vishwanath Sardesai

CRC Press

704 pages | 108 B/W Illus.

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Dietary factors have been implicated in at least four of the ten leading causes of death in the U.S. (heart disease, cancer, diabetes, and stroke). Nevertheless, physicians frequently receive inadequate training in nutrition to properly counsel their patients. Introduction to Clinical Nutrition, Third Edition discusses the physiologic and metabolic interrelationships of all nutrients and their roles in health maintenance and the prevention of various diseases.

Since the publication of the second edition of this book, new discoveries have revolutionized the field of clinical nutrition. This is true especially with respect to gene-nutrient interaction, epigenetic pathways that contribute to the activation and inactivation of gene expression, the relationship of nutrients to telomere length and health, and personalized nutrition. Highlighting these advances, new and revised topics include:

  • Fiber, antioxidants, nutraceuticals, alternative medicine, and epidemiology
  • DNA, gene–nutrient interaction, epigenetics, and telomeres
  • Nutritional aspects of kidney disease, diabetes, and metabolic syndrome
  • Personalized nutrition and personalized medicine
  • Vegetarianism, the Mediterranean diet, and other popular dietary practices
  • Obesity and cholesterol

Designed as a textbook for students in conventional medicine, osteopathy, dentistry, dietetics, nursing, pharmacy, and public health, the book focuses on the critical biochemical and physiological aspects of nutrients. It includes clinical case studies to clarify topics at the end of most chapters and references to facilitate further study.

Table of Contents

Part I Biology and Biochemistry

Introduction: Fundamentals of Nutrition

Digestion of Carbohydrates, Lipids, and Proteins

Requirements for Energy, Carbohydrates, Fats, and Proteins

Role of Essential Fatty Acids


Inorganic Elements (Minerals)

Vitamins—An Overview

Fat-Soluble Vitamins

Water-Soluble Vitamins I

Water-Soluble Vitamins II

Vitamin-Like Substances

Part II Special Nutritional Needs

Nutritional Aspects of Pregnancy and Lactation

Nutrition and Development

Nutrition and Aging

Part III Nutrition and Specific Disorders

Nutritional Assessment

Obesity and Eating Disorders

Cholesterol and Dyslipidemia


Nutritional Aspects of Diabetes

Nutritional Aspects of Kidney Disease

Nutritional Aspects of Genetic Disease

Nutritional and Metabolic Effects of Alcohol

Nutritional Epidemiology

Part IV Special Topics

Dietary Fiber

Antioxidants and Health

Toxicants Occurring Naturally in Foods and Additives

Vegetarianism and Other Popular Nutritional Practices

Nutritional Aspects of Biotransformation


Alternative Medicine: Dietary Supplements

Gene-Nutrient Interaction—Molecular Genetics, Epigenetics, and Telomeres

Personalized Nutrition and Personalized Medicine


About the Author

Vishwanath M. Sardesai is a Professor in the Department of Surgery, and has been a Course Director of Clinical Nutrition at Wayne State University School of Medicine in Detroit, Michigan. The author of four books and over 200 book chapters, journal publications, and abstracts, he is a member of the American Society for Nutrition, The American Physiological Society, The American Chemical Society ,The American Association of Clinical Chemists, Sigma Xi, and Detroit Physiological Society, among others. He is a certified nutrition specialist.

Subject Categories

BISAC Subject Codes/Headings:
MEDICAL / Clinical Medicine
MEDICAL / Internal Medicine
MEDICAL / Nutrition