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New in All North American Med Schools - Nutrition Guide for Clinicans

  [ 358 votes ]   [ Discuss This Article ]
By Editor • • May 1, 2007

Many healthcare professionals have received little or no education about nutrition and its potential role in patient care. But beginning this spring and continuing each year in the future, every second-year student at every medical school in the U.S. and Canada, and other med students who request it, will receive a free copy of an 844-page research based nutrition reference book – the Nutrition Guide for Clinicians.

The Nutrition Guide for Clinicians is compiled and distributed by the nonprofit Physicians Committee for Responsible Medicine – an organization focused on preventive nutrition and nutrition research.

Informed Healthcare Providers, Informed Patients
The objective is to educate a new, more nutrition-savvy generation of healthcare professionals by offering the best available information on nutrition and its role in preventive and therapeutic care, according to the PCRM.

The paperback book, which will be updated periodically to ensure it includes the latest information, may also be purchased for less than $20 at the PCRM website by healthcare professionals - and patients who want to be informed. (Though the descriptive text notes that the book is "designed for use by medical professionals.")

Compiled and Reviewed By Experts
The Nutrition Guide for Clinicians, compiled by a team of physicians, nutrition experts, and medical editors, was also reviewed by more than 75 experts representing the spectrum of specialties covered. According to the PCRM, it:

n Covers nearly 100 diseases and conditions, including risk factors, diagnoses, and typical treatments.

n Provides the latest evidence-based information on nutrition’s role in prevention and treatment.

n Describes helpful ways to talk with patients about dietary changes.

n Provides indepth information on general nutrition, macronutrients, micronutrients, and particular nutritional requirements at each stage of life.

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