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Clinical nutrition is the scientific study of the relationship between nutrients and a healthy body. The field deals with ingestion, digestion, absorption, transportation, storage, and removal of waste products by the body. Apart from these, a doctor of chiropractic would be interested in the environmental factors that affect the quality of food and how these factors affect health. For instance, there has been a controversy over the safety of eating genetically modified food. This mandates a clinical nutritionist to research to find out the effects of any of these foods. Nutrients can be described as the substances that the body requires for growth and development. There are more than forty-seven known nutrients. They are divided into two categories. The first one is the macronutrients that include fats, proteins, and carbohydrates that are broken down to provide the body with energy. In the second category are the micronutrients, which include minerals and vitamins that aid the body in utilizing macronutrients (Gibney, Elia, Nutrition Society (Great Britain), and Ljungqvist 7).
This paper explores the importance of the study of clinical nutrition. Nutrition study was pioneered by scientists way back in the 18th century and by the 20th century, they had discovered that some diseases like rickets and beriberi were related to lack of certain nutrients in the diet. This led to the setting of the recommended minimum amount of everyday nutrients that a person was to take to avert these diseases. The modern study of clinical nutrition has come up with dietary reference intake (RDIs) that sets the daily nutrients required by the body to ensure optimal health and reduce the risks of chronic sickness (Gropper, Smith, and Groff 27). Clinical nutrition has become so significant that it has now been included in conventional medical treatment, majorly because many diseases are now associated with eating habits.
A patient who has been diagnosed and found to be diabetic is usually referred to a clinical nutritionist. Who seeks to understand the patients lifestyle, family history, and medical background. The nutritionist then suggests the kind of foods to be avoided and recommends the ones to be taken. For instance, one may be advised to cut on carbohydrates and sugars intake; one should eat at regular intervals foods like yams, peas, and fruits (Insel, Ross, McMahon, and Bernstein 99). Diseases such as cancer, diabetes, and heart ailments have been linked to poor eating habits. For instance, a clinical nutritionist would recommend a reduction in the intake of saturated fats and cholesterol. Instead, one should take whole grain and fish. Fish is known to contain omega 3- fatty acids, which can prevent heart diseases by ensuring proper heart rhythm. Also, nutrients found in dry beans, peas, and grain products may reduce the risk of a heart attack.
The study of clinical nutrition has revealed very important outcomes. For example, it has been discovered that eating foods rich in carotenoids may trim down the chances of contracting cataracts. It has also been noted that a pregnant woman taking small quantities of fish, may prevent premature birth. Moreover, flavonoids found in foods like onions, broccoli, carrots, apples, and citrus fruits, may help in preventing cancer. In addition, vitamin E from vegetables reduces chest pains and lowers the risk of stroke in patients who have been found to suffer from atherosclerosis. Other nutritional studies have shown that kale and spinach diets provide the body with lutein nutrients that may prevent colon cancer (Rolfes, Pinna, and Whitney 213).
In conclusion, as outlined here, clinical nutrition is vital in the treatment of both acute and chronic diseases. People suffering from diseases like liver disorders, obesity, AIDS, metabolic disorders, cancer, among many others, require a special diet that will provide the body with the required nutrients. The management of these diseases requires the input of a chiropractic doctor or a nutritionist to recommend the foods to be taken (Heatley and Green 67).
Works Cited
Gibney, Michael J. Marinos Elia, Nutrition Society (Great Britain), and Olle Ljungqvist. Clinical Nutrition. Iowa: Blackwell, 2005. Print.
Gropper, Sareen S, Jack L. Smith, and James L. Groff. Advanced nutrition and human metabolism. Belmont, CA: Wadsworth, 2008. Print.
Heatley Richard, J. Hilary Green. Consensus in Clinical Nutrition. Great Britain: Cambridge university press, 1994. Print.
Insel, Paul, Don Ross, Kimberley McMahon, and Melissa Bernstein. Nutrition. London: Jones and Bartlett, 2010. Print.
Rolfes Sharon Rady, Kathryn Pinna, and Ellie Whitney.Understanding Normal and Clinical Nutrition. Belmont, CA: Wadsworth, 2008. Print.
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