In the second edition of the book Clinical Nutrition, which focuses on the nutritional care of individuals with various diseases, readers will find updated knowledge and information in accordance with the latest scientific data and evidence from the international literature. The book covers general topics on fundamental issues of nutritional assessment, support of nutrition, and ethical issues related to nutrition support, while particular emphasis is placed on dietary management of diseases of the gastrointestinal, nervous, respiratory, skeletal, and cardiovascular systems.

The book thoroughly discusses how various pathological conditions, such as cancer, infections, trauma, or a surgical procedure, affect the nutritional status and how nutritional care is modified in these situations. Clinical Nutrition is aimed at nutrition and dietetics professionals, as well as almost all health care professionals who, in the context of daily clinical practice, face challenges regarding the nutritional status and diet of patients.

Contents

1. Principles of clinical nutrition: contrasting the practical application of nutrition in health and disease
2. Detection of nutritional risk and nutritional assessment
3. Water and electrolytes
4. Overnutrition
5. Undernutrition
6. Metabolism disorders
7. Food intake disorders
8. Adverse reactions to foods
9. Nutritional support
10. Ethical issues and nutrition
11. The gastrointestinal tract
12. Nutrition in liver disease
13. Nutrition and pancreas Diabetes mellitus Pancreatitis
14. The kidneys
15. Nutritional and metabolic support in hematologic malignancies and hematopoietic stem cell transplantation
16. The lung
17. Nutrition and immune and inflammatory systems
18. The heart and blood vessels
19. Nutrition and diseases affecting the skeleton
20. Nutrition in surgery and trauma
21. Infectious diseases
22. Nutritional support for cancer patients
23. Pediatric nutrition
24. Cystic fibrosis
25. Case studies
Index 655