About the Book

Medicine with a Knife and Fork

Food and nutrients are the original medicine and the shoulders on which modern medicine stands. But in recent decades, food and medicine have taken divergent paths and the natural healing properties of food have been diminished in the wake of modern technical progress. With contributions from highly regarded experts who work on the frontlines of disease management, Food and Nutrients in Disease Management effectively brings food back into the clinical arena and helps physicians put food and nutrients back on the prescription pad.

Under the editorial guidance of Dr. Ingrid Kohlstadt, physician nutrition specialist, this authoritative reference equips clinicians with the information they need to fully utilize nutritional medicine by enabling them to adjust medication dosage with diet, diagnose and correct nutrient deficiencies, and counsel patients on food selection. An emerging recommendation may soon be, Take 2 cups of kale, and call me in the morning.

...Many of the bright lights of nutritional medicine have had a hand in crafting this practical, well-done text. As an educator in an integrative medicine academic practice, I would have this text available and required reading for all of the students, residents, and fellows that rotate through our program. The recommendations for use of nutrition and nutritional supplements during healthcare are made with the latest evidence at hand, coupled with great clinical insight.

-Jeanne A. Drisko, M.D., Riordan Professor of Orthomolecular Medicine, The University of Kansas Medical Center

Product Details

Media: Hardcover Book, 717 pages

Language: English

Publisher: CRC Press (Feb. 28th, 2009)

ISBN-10: 1420067621

ISBN-13: 9781420067620

Dimensions: 7.00 x 10.10 x 1.50 inches

Shipping Weight: 3.20 lbs

• Categories: Nutrition Medical