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001			22178085
003			JO-AjAnu
005			20240805105815.0
008			210816s2022 paua b 001 0 eng
010			_a 2021038956
020			_a9781975161491 _q(paperback)
020			_z9781975161514 _q(ebook)
040			_aDLC _beng _erda _cDLC _dDLC _dJO-AjAnu
042			_apcc
050	0	0	_aRM216 _b.K37 2022
082	0	0	_a615.8/54 _223
084			_aMED045000 _2bisacsh
100	1		_aKatz, David L., _d1963- _eauthor.
245	1	0	_aNutrition in clinical practice / _cDavid 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.
250			_aFourth edition.
264		1	_aPhiladelphia : _bWolters Kluwer, _c[2022]
300			_axxiii, 854 pages : _billustrations ; _c26 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references and index.
520			_a"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"-- _cProvided by publisher.
650		0	_aDiet therapy.
650		0	_aDiet in disease.
650		0	_aNutrition.
650		7	_aMEDICAL / Internal Medicine _2bisacsh
906			_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg
942			_2lcc _cBK _n0
999			_c33612 _d33612