"Introduction Carbohydrate represents the predominant form of all plant matter and is thus a principal dietary source of energy for humans in nearly every culture. Food plants are composed principally of sugars, starches - the carbohydrate energy reserve in plants, cellulose, and other components. Generally, between 40% and 70% of calories are derived from carbohydrate among human populations, with higher amounts prevailing in less developed countries. In contrast, Artic peoples derive most of their food from animals and eat little carbohydrate"-- Provided by publisher.

Section I: Clinically relevant nutrient metabolism -- Clinically relevant carbohydrate metabolism -- Clinically relevant fat metabolism -- Clinically relevant protein metabolism -- Overview of clinically relevant micronutrient metabolism -- Section II: Nutritional management in clinical practice: diet, in sickness and in health -- Diet, weight regulation, and obesity -- Diet, diabetes mellitus, and insulin resistance -- Diet, atherosclerosis, and ischemic heart disease -- Diet and hypertension -- Diet and hemostasis -- Diet and cerebrovascular and peripheral vascular disease -- Diet and immunity -- Diet and cancer -- Diet and hematopoiesis: nutritional anemias -- Diet, bone metabolism, and osteoporosis -- Diet and respiratory disease -- Diet and kidney disease -- Diet and hepatobiliary disease -- Diet and common gastrointestinal disorders -- Diet, dyspepsia, and peptic ulcer disease -- Diet and rheumatologic disease -- Diet and neurologic disorders -- Diet and dermatoses -- Diet and wound healing -- Food allergy and intolerance -- Eating disorders -- Malnutrition an dcachexia -- Section III: Special topics in clinical nutrition -- Diet, pregnancy, and lactation -- Diet and the menstrual cycle -- Diet and early development: pediatric nutrition -- Diet and adolescence -- Diet and senescence -- Ergogenic effects of foods and nutrients: diet and athletic performance and sports nutrition -- Endocrine effects of diet: phytoestrogens -- Diet, sleep-wake cycles, and mood -- Diet and cognitive function -- Diet and vision -- Diet and dentition -- Hunger, appetite, taste, and satiety -- Health effects of chocolate -- Health effects of ethanol -- Health effects of coffee -- Macronutrient food substitutes -- Plant-based diets -- Section IV: Diet and health promotion: establishing the theme of prudent nutrition -- Culture, evolutionary biology, and the determinants of dietary preference -- Dietary recommendations for health promotion and disease prevention -- Section V: Principles of effective dietary counseling -- Models of behavior modification for diet and activity patterns and weight management -- Dietary counseling in clinical practice -- Section VI: Contemporary topics in nutrition -- The calorie -- The prenicious wag of dietary dogma -- Should obesity be considered a "disease"? -- Nutrition: what we know, and how we know it -- The planet is your patient -- Section VII: Appendices and resource materials -- Nutrition formulas of clinical interest -- Growth and body weight assessment tables -- Dietary intake assessment in the US population -- Dietary intake assessment instruments -- Nutrient/nutriceutical reference tables: intake range and dietary sources -- Resources for nutrient composition of foods -- Diet-drug interactions -- Nutrient remedies for common conditions: patient resources -- Print and web-based resource materials for professionals -- Print and web-based resource materials for patients -- Patient-specific meal planners.