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Nutrition Guide for Physicians and Related Healthcare Professionals

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Cover of 'Nutrition Guide for Physicians and Related Healthcare Professionals'

Table of Contents

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    Book Overview
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    Chapter 1 Pregnancy: Preparation for the Next Generation
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    Chapter 2 Infants: Transition from Breast to Bottle to Solids
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    Chapter 3 Young Children: Preparing for the Future
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    Chapter 4 Nutrition in Adolescence
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    Chapter 5 Nutritional Challenges of Girls and Women
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    Chapter 6 Healthy Aging: Nutrition Concepts for Older Adults
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    Chapter 7 Eating Disorders: Disorders of Under- and Overnutrition
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    Chapter 8 Obesity: Understanding and Achieving a Healthy Weight
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    Chapter 9 Nutrition Therapy Effectiveness for the Treatment of Type 1 and Type 2 Diabetes: Prioritizing Recommendations Based on Evidence
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    Chapter 10 Lifestyle Interventions to Stem the Tide of Type 2 Diabetes
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    Chapter 11 Coronary Heart Disease: Nutritional Interventions for Prevention and Therapy
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    Chapter 12 Diet and Blood Pressure: The High and Low of it
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    Chapter 13 Role of Nutrition in Understanding Common Gastrointestinal Disorders
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    Chapter 14 Nutrition in Patients with Diseases of the Liver and Pancreas
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    Chapter 15 Medical Nutrition Therapy for Kidney-Related Disorders
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    Chapter 16 Inherited Metabolic Disorders and Nutritional Genomics: Choosing the Wrong Parents
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    Chapter 17 Food Allergy and Intolerance: Diagnosis and Nutritional Management
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    Chapter 18 Bone Health: Sound Suggestions for Stronger Bones
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    Chapter 19 Diet, Physical Activity, and Cancer Prevention
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    Chapter 20 Vegetarian and Vegan Diets: Weighing the Claims
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    Chapter 21 Dietary Recommendations for Nonalcoholic Beverages
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    Chapter 22 What Is Best for the Patient: Abstinence or Moderate Alcohol Consumption?
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    Chapter 23 Dietary Fiber: All Fibers Are Not Alike
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    Chapter 24 Dietary Fat: The Good, the Bad, and the Ugly
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    Chapter 25 Vitamins: The Essentials
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    Chapter 26 Mineral Nutrients: From Macro-Level to Ultra Trace
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    Chapter 27 Issues of Food Safety and Quality: Are “Organic” Foods Better?
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    Chapter 28 What Is a Healthy Diet? From Nutritional Science to Food Guides
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    Chapter 29 Dietary Reference Intakes: Cutting Through the Confusion
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    Chapter 30 Food Labels and Sources of Nutrients: Sorting the Wheat from the Chaff
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    Chapter 31 Achieving Dietary Change: The Role of the Physician
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    Chapter 32 Dietary Supplements: Navigating a Minefield
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    Chapter 33 A Plague of False and Misleading Information
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    Chapter 34 Drug Interactions with Food and Beverages
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    Chapter 35 Nutritional Status: An Overview of Methods for Assessment
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    Chapter 36 Nutritional Considerations Following Bariatric Surgery
Attention for Chapter 20: Vegetarian and Vegan Diets: Weighing the Claims
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Chapter title
Vegetarian and Vegan Diets: Weighing the Claims
Chapter number 20
Book title
Nutrition Guide for Physicians and Related Healthcare Professionals
Published by
Springer International Publishing, April 2017
DOI 10.1007/978-3-319-49929-1_20
Book ISBNs
978-3-31-949928-4, 978-3-31-949929-1
Authors

Caroline McGirr, Claire T. McEvoy, Jayne V. Woodside, Caroline McGirr B.Sc., Claire T. McEvoy Ph.D., Jayne V. Woodside Ph.D.

Editors

Norman J. Temple, Ted Wilson, George A. Bray

Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 40 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
United States 1 3%
Unknown 39 98%

Demographic breakdown

Readers by professional status Count As %
Student > Bachelor 10 25%
Student > Ph. D. Student 5 13%
Student > Master 4 10%
Student > Postgraduate 3 8%
Researcher 3 8%
Other 5 13%
Unknown 10 25%
Readers by discipline Count As %
Medicine and Dentistry 8 20%
Environmental Science 3 8%
Agricultural and Biological Sciences 3 8%
Biochemistry, Genetics and Molecular Biology 2 5%
Nursing and Health Professions 2 5%
Other 7 18%
Unknown 15 38%