Fundamentals of Nutrition in Medical Practice

In our daily practice, we are encountering a growing number of patients whose health is directly or indirectly influenced by their lifestyle, particularly their diet. Conditions such as type 2 diabetes mellitus, arterial hypertension, dyslipidaemia, obesity, and other metabolic disorders have become a modern-day pandemic. In this context, the general practitioner has a unique opportunity and responsibility to be the primary and trustworthy source of information for patients. The aim of this book is not to turn general practitioners into nutritional therapists, but to offer them a comprehensible and practical framework for effectively communicating the basic principles of nutrition. The information is organised in a way that it can be easily “translated” into language patients can understand. The publication concisely and clearly presents key nutrients, their functions in the body, recommended daily allowances—from healthy individuals to overweight people and patients with specific diseases—as well as their main food sources or supplementation options. It does not focus solely on optimal nutrient combinations but also addresses culinary techniques that help preserve their nutritional value.