Nutrition in the Prevention and Treatment of Disease

Clinical nutrition is the study of nutrition and diet as related to the development and treatment of human disease, rather than just the process by which the human body utilizes food for the production of energy, growth, and for the normal functioning of every organ and tissue. Clinical nutrition is the aspect of nutrition science that is related to the development, progression, or management of disease, as differentiated from the issues of normal requirements, cellular functions and activities, and various topics that must be addressed in meeting basic requirements to enable normal growth and development.

Key Features:

*Diet assessment methodologies

*Strategies for diet modification

*Clinical status of herbals, botanicals, and modified food products

*Preventing common diseases such as cardiovascular disease, diabetes, osteoporosis,and breast cancer through nutrition

*Importance of genetic factors

*Understanding of cultural and socio-economic influences on eating and exercise behaviors and integrating that knowledge with biological or functional markers of disease

This reference addresses basic principles and concepts that are central to the major clinical nutrition-related activities, such as nutritional assessment and monitoring, current theoretical base and knowledge of efficacious interventions, interactions between genetic and nutritional factors, and the use and interpretation of population-based or clinical epidemiological evidence.

Author Biography: Ann Coulston, American Dietetic Association

Cheryl Rock, University of California, San Diego, U.S.A.

Elaine Monsen, University of Washington, Seattle, U.S.A.