Inhoudsopgave:
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\u003cp\u003eKetogenic: The Science of Therapeutic Carbohydrate Restriction in Human Health presents the most up-to-date and evidence-based science and research available in the field of TCR, with the purpose of training medical and allied healthcare professionals on the effective therapeutic use of low-carbohydrate and ketogenic nutrition in clinical practice. This book explores the appropriate, safe, and effective use of TCR to improve patient outcomes in a broad range of chronic metabolic conditions and aims to promote health. \u003c/p\u003e \u003cp\u003eFocused on lifestyle management, health support and the treatment of diseases rooted in poor nutrition, this book explores the role of food and lifestyle modification as medicine and is a valuable resource for nutritionists, dietitians and medical professionals who provide diet-related counselling, as well as those researching or studying related areas. \u003c/p\u003e\u003cul\u003e \u003cli\u003ePresents new best-practice guidelines for using TCR to treat, improve or reverse nutrition-related metabolic conditions and diseases that were previously thought to have a chronic, irreversible progression\u003c/li\u003e \u003cli\u003eProvides an overview of the most recent evidence outlining the biochemistry and physiology pertaining to human nutrition and health\u003c/li\u003e \u003cli\u003eOffers evolutionary and historical context to human nutrition\u003c/li\u003e \u003cli\u003eContains clinical practice guidelines for the implementation of TCR from medical practitioners who prescribe TCR in their practices, allowing readers to understand real-life concerns in the field\u003c/li\u003e \u003cli\u003eFeatures case studies that provide practical examples of how to assess, monitor and intervene with patients that practitioners encounter in their practices\u003c/li\u003e \u003cli\u003eExplains the physiology and biochemistry of the normal and pathophysiological state for each condition and links these to the application of TCR\u003c/li\u003e\u003c/ul\u003e |
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