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Clinical nutrition centers on the prevention, diagnosis, and management of nutritional changes in patients linked to chronic diseases and conditions primarily in health care. Clinical in this sense refers to the management of patients, including not only outpatients at clinics and in private practice, but also inpatients in hospitals.
Nutritional science is often combined with food science (nutrition and food science). Trophology is a term used globally for nutritional science in other languages, in English the term is dated. Today, it is partly still used for the approach of food combining that advocates specific combinations (or advises against certain combinations) of food.
Nutrition is the biochemical and physiological process by which an organism uses food to support its life. It provides organisms with nutrients , which can be metabolized to create energy and chemical structures.
Preventive Nutrition is a branch of nutrition science with the goal of preventing, delaying, and/or reducing the impacts of disease and disease-related complications. [ 1 ] [ 2 ] It is concerned with a high level of personal well-being , disease prevention , and diagnosis of recurring health problems or symptoms of discomfort which are often ...
Childhood is a particularly important time to achieve good nutrition status, because poor nutrition has the capability to lock a child in a vicious cycle of disease susceptibility and recurring sickness, which threatens cognitive and social development. [2]
The Randle cycle, also known as the glucose fatty-acid cycle, is a metabolic process involving the cross inhibition of glucose and fatty acids for substrates. [1] It is theorized to play a role in explaining type 2 diabetes and insulin resistance. [2] [3] It was named for Philip Randle, who described it in 1963. [4]
Nutritionism is a paradigm that assumes that it is the scientifically identified nutrients in foods that determine the value of individual food stuffs in the diet. [1] In other words, it is the idea that the nutritional value of a food is the sum of all its individual nutrients, vitamins, and other components.
Nutrition education promotes healthy-eating and exercise behaviors. [3] The work of nutrition educators takes place in colleges, universities and schools, government agencies, cooperative extension, communications and public relations firms, the food industry, voluntary and service organizations and with other reliable places of nutrition and health education information. [2]