Each of the 165 presentations at the MYOPAIN '95 Third World Congress is abstracted in the distinctive MYOPAIN '95. This is an unrivaled resource that allows physicians, dentists, researchers, and others working in this field to access key information as presented by specialists worldwide who work with and research chronic pain.This compact resource gathers into one publication the wealth of information presented at the Congress. As a collection of synopses, MYOPAIN '95(title) gives a thorough overview of current clinical and laboratory research in this growing field. The topics focus on pathophysiologic mechanisms of pain, and they fall into three general categories: myofascial pain, fibromyalgia, and other soft tissue disorders.
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Für höhere Schule und Studium
Für Beruf und Forschung
Gewicht
ISBN-13
978-1-56022-007-7 (9781560220077)
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Schweitzer Klassifikation
Contents Preface
Section I: Diet Instruction Competencies
Diet Instruction Competencies for Non-Obese Person With Diabetes
Diet Instruction Competencies for Obese Person With Diabetes
The Diet Prescription for Ambulatory Patients (Energy)
Instruction Systems for Diabetes Mellitus; Diet Instruction Goals and Methods
Teaching Techniques and Strategies
Section II: Nutrition in the Early Years
Infancy
Children--1 to 10 Years
Adolescence
Physical Exercise and Athletics
Pregnancy and Lactation
Gestational Diabetes
Impaired Glucose Tolerance and Maturity Onset Diabetes in Youth
Section III: Nutrition in the Adult and Aging Years
Adult Years
Aging Years
Regional, Ethnic, and Religious Food Patterns
Travel
Diabetes Instruction in Other Countries
Section IV: Nutrition in Special Conditions
The Hospitalized Patient
Nutritional Standards and Evaluation
Special Diets
Liquid Diets
Fat Controlled Diets
Diets in Renal Failure
Electrolyte Balance-Imbalance
Gastrointestinal Disorders
Cancer
Drug-Nutrient Interactions
Section V: Weight Correction and Control
Weight Correction
Weight Loss Techniques
Behavior Modification
Commercial Programs for Weight Loss
Section VI: Dietary Guidelines and Information on Glycemic Index, Dietary Fiber, Sweeteners, and Nutrient Content of Foods
Nutritional Guidelines
Dietary Guidelines
Four Food Groups
Glycemic Effect of Foods
Sweeteners
Dietary Fiber
Appendixes
Glossary
Index
