ESPEN Book - Basics in Clinical
Nutrition
| Nearly four years after
the second edition, the third edition of the famous ESPEN
Book is now available.
With updates and new sections (160 extra pages), it was
well worth the wait!
The price is 30 € + shipping.
|
Basics in Clinical Nutrition, by Luboš Sobotka
(editor)
Order
now
Please direct all inquiries related to book purchases to the publisher, Galen. |
About the book
BASICS IN CLINICAL NUTRITION
Third Edition
Editor-in-Chief
Luboš Sobotka
Associate Editors
Simon P. Allison
Peter Fürst (†)
Rémy Meier
Marek Pertkiewicz
Peter B. Soeters
This exciting book is a useful practical guide for all those involved
in the nutritional care of patients. It allows reader to receive
basic information in the field of clinical nutrition as well as
the latest scientific knowledge and clinical experience of all contributors.
It is aimed mainly at the problem of disease related malnutrition
but contains principles, which are more generally applicable.
The book is written by lecturers on ESPEN courses, particularly
the ESPEN Basic Course and is the basis for all ESPEN’s educational
activities, making it relevant to all countries in Europe but also
world wide. Paperback - 460 pages
ISBN 80-7262-292-7 - November 2004
CONTENTS-KEY TOPICS
• Basic concepts in nutrition
• Nutritional
physiology and biochemistry
• Organization and legal
aspects
• Substrates used in parenteral and enteral nutrition
• Enteral nutrition
• Parenteral nutrition
• Monitoring of nutritional support
• Nutritional support in different clinical situations
CONTENTS
1. BASIC CONCEPTS IN NUTRITION
1.1. Energy and protein balance
1.2. Body composition and its measurement
1.3. Diagnosis of malnutrition - Screening and Assessment
1.4. Influence of malnutrition on physiological function
1.5. Overnutrition - functional and clinical consequences
1.6. Epidemiology of malnutrition
1.7. Nutritional requirements for health at rest and on exercise
1.7.1. Adult subjects
1.7.1.1. Macronutrients
1.7.1.2. Micronutrients
1.7.2. Nutritional needs of children and adolescents
2. NUTRITIONAL PHYSIOLOGY AND BIOCHEMISTRY
2.1. Appetite and its control
2.2. Energy metabolism
2.3. Carbohydrate metabolism
2.4. Lipid metabolism
2.5. Protein and amino acid metabolism
2.6. Water and electrolytes in health and disease
2.7. Physiological function and deficiency states of trace elements
2.8. Physiological function and deficiency states of vitamins
2.9. Simple and stress starvation
2.10. Injury and sepsis
2.10.1. The neuroendocrine response
2.10.2. Main cytokines and their effect during injury
and sepsis
2.10.3. Metabolic response to injury and sepsis
2.11. Metabolic response to hypoxia
3. ORGANIZATION AND LEGAL ASPECTS
3.1. Organization of nutritional care
3.2. Ethical and legal aspects
4. SUBSTRATES USED IN PARENTERAL AND ENTERAL NUTRITION
4.1. Energy
4.2. Carbohydrates
4.3. Lipids
4.4. Proteins and amino acids
4.5. Water and electrolytes during nutritional support
4.6. Trace elements and vitamins in parenteral and enteral nutrition
4.6.1. Trace elements in parenteral and enteral nutrition
4.6.2. Vitamins in enteral and parenteral nutrition
4.7. Fibre and short chain fatty acids
4.8. Immunonutrition
4.8.1. Nutrients which influence immunity - effect
and mechanism of action
4.8.2. Nutrients which influence immunity - clinical
and experimental data
4.9. Role of antioxidants in nutritional support
4.10. Special substrates for parenteral nutrition
5. ENTERAL NUTRITION
5.1. Indications and contraindications for enteral nutrition
5.2. Methods of delivering enteral nutrition
5.2.1. Sip feeds
5.2.2. Transnasal access
5.2.3. Endoscopic access (PEG and PEJ)
5.2.4. Surgical access - gastrostomy, needle catheter jejunostomy
5.3. Administration of enteral tube feeds
5.4. Equipment for delivering enteral nutrition
5.5. Diets for enteral nutrition
5.5.1. Home made diets
5.6. Commercially prepared formulas
5.6.1. Polymeric formulas
5.6.2. Oligomeric and monomeric formulas
5.6.3. Special formulas (disease specific)
5.6.4. Modular diets
5.7. Complications of enteral nutrition
6. PARENTERAL NUTRITION
6.1. Ways of delivering parenteral nutrition
6.1.1. Peripheral parenteral nutrition (PPN)
6.1.2. Central parenteral nutrition
6.1.3. Complications associated with central catheter
insertion and care
6.2. Systems for parenteral nutrition
6.2.1. Different systems for parenteral nutrition (AIO
vs MB)
6.2.2. Composition of nutritional admixtures and formulas
for parenteral nutrition
6.3. Parenteral nutrition admixtures
6.3.1. How to prepare parenteral nutrition (PN) admixtures
6.3.2. Stability of parenteral nutrition admixtures
6.4. Drugs and nutritional admixtures
6.5. Metabolic complications of parenteral nutrition
7. MONITORING OF NUTRITIONAL SUPPORT
7.1. Clinical monitoring
7.2. Some laboratory measurement of response to nutrition clinical
studies
7.3. Refeeding syndrome
8. NUTRITIONAL SUPPORT IN DIFFERENT CLINICAL SITUATIONS
8.1. Nutritional support in severe malnutrition
8.2. Perioperative nutrition
8.3. Nutritional support in critically ill and septic patients
8.4. Nutritional support in trauma
8.5. Nutritional support in inflammatory bowel disease
8.6. Nutritional support in liver disease
8.7. Nutritional support in renal disease
8.8. Nutritional support in acute and chronic pancreatitis
8.9. Nutrition support in gastrointestinal fistulas
8.10. Nutritional support in extensive gut resections (short bowel)
8.11. Nutritional support in the diabetic patient
8.12. Nutrition in the elderly
8.13. Nutritional support in burn patients
8.14. Nutritional support in cancer
8.15. Wasting syndrome - effect of anticachectic agents
8.16. Radiation enteropathy
8.17. Nutritional support in AIDS
8.18. Nutrition in cardiac and pulmonary diseases
8.19. Nutrition therapy for neurological disorders
8.20. Nutritional support during pregnancy
8.21. Nutritional support in neonatology
8.22. Nutritional support in children and adolescents
8.23. Home artificial nutrition
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