Preface by Simon Allison, ESPEN Chairman
As chairman of ESPEN I would like to thank all those who have
contributed to this ESPEN Course book particularly its Editor in Chief
Lubosˇ Sobotka.
Lack of nutritional education among doctors and nurses is one of
the main barriers to improving the nutritional care of patient.
It is one of ESPEN’s main goals to remedy this
situation and thereby raise standards of nutritional care.
This book which developed from the syllabus of our Basic Course
will be improved and revised each year as a basis for all ESPEN’s
educational activities, making it relevant to all countries in Europe but also
world wide.
It is aimed mainly at the problem of disease related
malnutrition but contains principles, which are more generally applicable.
Please let us have your criticism and suggestions so that we can
make it more and more relevant to your needs.
Simon P. Allison
Basics in Clinical Nutrition, by Lubosˇ Sobotka
(editor)
Order to:
Galen CZ at mailto:galen@galen.cz
Price: 23 Euros
About the book
BASICS IN CLINICAL NUTRITION
Edited for ESPEN Courses - Second Edition
Editor-in-Chief
Lubosˇ Sobotka
Associate Editors
Simon P. Allison
Peter Fürst
Rémy Meier
Marek Pertkiewicz
Peter B. Soeters
Zeno Stanga
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 gene-rally
applicable.
The book is written by lecturers on ESPEN
courses, particularly the ESPEN Basic Course and it is basis for all
ESPEN’s educational activities, making it relevant to all countries in
Europe but also world wide.
Paperback - 300 pages, 38 figures, 77 tables
ISBN 80-7262-070-3 - December 2000
CONTENTS-KEY TOPICS
* Malnutrition
* Substrates used for parenteral and enteral nutrition
* Enteral nutrition
* Parenteral nutrition
* Monitoring of nutritional support
* Disease oriented nutritional support
* Complications of nutritional support
·
Organization
of nutritional support
Preface
1.
Introduction
2.
Malnutrition
2.1. Prevalence of Malnutrition
2.2. Simple
starvation
2.3. Stress starvation
2.4. Influence of malnutrition on physiological function
2.5. Malnutrition and the reaction to acute illness or trauma
2.6. Diagnosis of malnutrition. Screening and assessment
3.
Substrates used in parenteral and enteral nutrition
3.1. Energy
3.2. Carbohydrates
3.3. Lipids
3.4. Proteins and amino acids
3.5. Water and electrolytes
3.6. Trace elements and vitamins in parenteral and enteral
nutrition
3.7. Fibre and short chain fatty acids
3.8. Role of antioxidants in nutritional support
4.
Nutritional support
4.1. Enteral nutrition
4.2. Parenteral nutrition
5.
Monitoring of nutritional support
6.
Organization of nutritional support
6.1. Ethical and legal aspects
6.2. Organization of nutritional care
7.
Nutritional support in different clinical situations
7.1. Nutritional support in severe malnutrition
7.2. Perioperative nutrition
7.3. Nutritional
support in critically ill patients
7.4. Nutritional
support in inflammatory bowel disease
7.5. Nutritional
support in liver disease
7.6. Nutritional
support in renal disease
7.7. Nutrition
in cardiac and pulmonary diseases
7.8. Nutritional
support in acute and chronic pancreatitis
7.9. Nutrition
support in GI Woolrich fistulas
7.10. Nutritional support in extensive gut resections (short bowel)
7.11. Nutritional support in the diabetic patient
7.12. Nutrition in the elderly
7.13. Nutritional support in burn patients
7.14. Nutritional support in cancer
7.15. Nutritional support in AIDS
7.16. Nutritional support in paediatrics
7.17. Nutritional support during pregnancy
7.18. Home artificial nutrition
Index