Basics in Clinical Nutrition (ESPEN Blue Book European Society for Clinical Nutrition)

1. BASIC CONCEPTS IN NUTRITION

1.1. Energy and protein balance

1.2. Body composition

1.3. Diagnosis of malnutrition - Screening and Assessment

1.4. The influence of malnutrition on function

1.5. Overnutrition - functional and clinical consequences

1.6. Prevalence of malnutrition

1.7. Nutritional requirements for health at rest and upon exercise

 

2. NUTRITIONAL PHYSIOLOGY AND BIOCHEMISTRY

2.1. Appetite and its control

2.2. Digestion and absorption of nutrients

2.3. Energy metabolism

2.4. Carbohydrate metabolism

2.5. Lipid metabolism

2.6. Protein and amino acid metabolism

2.7. Water and electrolytes in health and disease

2.8. Physiological functions and deficiency states of trace elements and vitamins

2.9. Antioxidants in health and disease

2.10. Dietary fibre: metabolism and physiological effects

2.11. The role of gut bacteria in nutrition and metabolism

2.12. Simple and stress starvation

2.13. Injury and sepsis

2.14. Metabolic response to hypoxia

2.15. Nutritional aspects of chronic inflammatory disease

2.16. Pathophysiological consequences of intestinal failure

2.17. Metabolic aspects of neurological disease

 

3. INDICATIONS FOR NUTRITIONAL SUPPORT

3.1. Background

3.2. A clinical framework for considering the indications for nutritional support

3.3. A practical framework for considering the indications for nutritional support

3.4. Common indications for nutritional support according to healthcare setting and disease

 

4. ORGANIZATION AND LEGAL ASPECTS

4.1. Organization of nutritional care

4.2. Ethical and legal aspects

 

5. SUBSTRATES USED IN PARENTERAL AND ENTERAL NUTRITION

5.1. Energy

5.2. Carbohydrates

5.3. Lipids

5.4. Proteins and amino acids

5.5. Water and electrolytes during nutritional support

5.6. Trace elements and vitamins in parenteral and enteral nutrition

5.7. Dietary fibre: definition and classification

5.8. Special substrates

 

6. TECHNIQUES OF NUTRITIONAL SUPPORT

6.1. Enteral nutrition

6.2. Parenteral nutrition

 

7. MONITORING OF NUTRITIONAL SUPPORT

7.1. Clinical monitoring

7.2. Laboratory measures of response to nutrition

7.3. Refeeding syndrome

 

8. NUTRITIONAL SUPPORT IN DIFFERENT CLINICAL SITUATIONS

8.1. Nutritional support in severe malnutrition

8.2. Perioperative nutrition

8.3. Nutritional support in critically ill and septic patients

8.4. Nutritional support in inflammatory bowel disease

8.5. Nutrition support in liver disease

8.6. Nutritional support in renal disease

8.7. Nutrition in pulmonary and cardiac disease

8.8. Nutritional support in acute and chronic pancreatitis

8.9. Nutritional support for GI fistulas

8.10. Nutritional support in extensive gut resection (short bowel syndrome)

8.11. Nutritional support in the diabetic patient

8.12. Nutritional support in burn patients

8.13. Nutritional support in cancer patients

8.14. Cancer cachexia

8.15. Radiation enteropathy

8.16. Nutritional support in AIDS

8.17. Effect of anticachectic agents in cancer

8.18. Nutrition and wound healing

8.19. Nutrition and pressure ulcers

8.20. Nutritional therapy for neurological disorders

8.21. Eating disorders - Anorexia nervosa

8.22. Nutrition support in obese patients

8.23. Nutritional consequences of bariatric and metabolic surgery

8.24. Nutritional care of the polymorbid patient in medical wards

8.25. Nutritional support during pregnancy and breastfeeding

8.26. Nutritional support in neonatology

8.27. Nutritional support in infants, children, and adolescents

8.28. Nutrition in very old patients

8.29. Home artificial nutrition

8.30. Nutrition in sports

Index

Nutritional support and metabolic care are indispensable parts of patient care. Moreover, they have paramount potential for integrating almost all disciplines of medicine through their nutritional and metabolic aspects. The scientific progress in this field is exciting and the latest information transfers and reliable education are essential for their dissemination into broad clinical practice and also for improvement of nutritional and metabolic care standards. This is the principal goal of all editions of the »Blue Book« – Basics in Clinical Nutrition.

The first edition of this book was published exactly 20 years ago. Very positive reactions, together with creative criticism from readers, naturally led to new editions in 2000, 2004 and 2011. Each edition was enhanced and improved by the team of editors and excellent authors. The popularity and usage of this book have been outstanding and the » ESPEN Blue Book« was translated to nine different languages.

This exciting book allows the reader to receive basic information in the field as well as the latest scientific knowledge of all 127 contributors. The book is therefore the basis for all the educational activities of the European Society for Clinical Nutrition and Metabolism – ESPEN. We hope that it will be an important source of knowledge and of up-to-date information for physicians, dieticians, pharmacists, nurses and students and that it will help improve practice in clinical nutrition worldwide.

Key topics

• Basic concepts in nutrition

• Nutritional physiology and biochemistry

• Indications for nutritional support

• Organisation and legal aspects

• Substrates used for parenteral and enteral nutrition

• Techniques of nutritional support

• Enteral nutrition

• Parenteral nutrition

• Nutrition support in different clinical situations

• Monitoring of nutrition support

• Sport and nutrition