Nutrition in clinical practice /
Katz, David L., 1963-
Nutrition in clinical practice / David L. Katz, MD, MPH, FACPM, FACP, FACLM, Founding Director of Yale University's Yale-Griffin Prevention Research Center, Past-President of the American College of Lifestyle Medicine, Founder/President of the True Health Initiative, Founder/CEO of Diet ID, Inc., Hamden, CT, Kofi D. Essel, MD, MPH, FAAP, Attending Physician, Children's Health Center at Anacostia-Goldberg Center for Community Pediatric Health Children's National Hospital Assistant Professor of Pediatrics Director, GW Culinary Medicine Program Director, Community/Urban Health Scholarly Concentration, The George Washington University School of Medicine and Health Sciences, Washington, DC., Rachel S.C. Friedman, MD, Kaiser Permanente Medical Group, Santa Rosa, CA, Shivam Joshi, MD, Department of Medicine New York University Grossman School of Medicine, New York, New York, Department of Medicine NYC Health + Hospitals/Bellevue, New York, New York, Joshu Levitt, ND, Medicatrix, LLC, Hamden, CT, Ming-Chin Yeh, PhD, Professor, Nutrition Program Hunter College, City University of New York, New York. - Fourth edition. - Philadelphia: Wolters Kluwer, c2022. - xxiii, 854 pages : illustrations ; 26 cm
Includes bibliographical references and index.
"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"--
9781975161491
2021038956
Diet therapy.
Diet in disease.
Nutrition.
MEDICAL / Internal Medicine
RM216 / .K37 2022
615.8/54
Nutrition in clinical practice / David L. Katz, MD, MPH, FACPM, FACP, FACLM, Founding Director of Yale University's Yale-Griffin Prevention Research Center, Past-President of the American College of Lifestyle Medicine, Founder/President of the True Health Initiative, Founder/CEO of Diet ID, Inc., Hamden, CT, Kofi D. Essel, MD, MPH, FAAP, Attending Physician, Children's Health Center at Anacostia-Goldberg Center for Community Pediatric Health Children's National Hospital Assistant Professor of Pediatrics Director, GW Culinary Medicine Program Director, Community/Urban Health Scholarly Concentration, The George Washington University School of Medicine and Health Sciences, Washington, DC., Rachel S.C. Friedman, MD, Kaiser Permanente Medical Group, Santa Rosa, CA, Shivam Joshi, MD, Department of Medicine New York University Grossman School of Medicine, New York, New York, Department of Medicine NYC Health + Hospitals/Bellevue, New York, New York, Joshu Levitt, ND, Medicatrix, LLC, Hamden, CT, Ming-Chin Yeh, PhD, Professor, Nutrition Program Hunter College, City University of New York, New York. - Fourth edition. - Philadelphia: Wolters Kluwer, c2022. - xxiii, 854 pages : illustrations ; 26 cm
Includes bibliographical references and index.
"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"--
9781975161491
2021038956
Diet therapy.
Diet in disease.
Nutrition.
MEDICAL / Internal Medicine
RM216 / .K37 2022
615.8/54