Nutrition in clinical practice / David L. Katz, MD, MPH, FACPM, FACP, FACLM, Founding Director of Yale University's Yale-Griffin Prevention Research Center, Past-President of the American College of Lifestyle Medicine, Founder/President of the True Health Initiative, Founder/CEO of Diet ID, Inc., Derby, CT [and five others].

Includes bibliographical references and index.

'Introduction Carbohydrate represents the predominant form of all plant matter and is thus a principal dietary source of energy for humans in nearly every culture. Food plants are composed principally of sugars, starches - the carbohydrate energy reserve in plants, cellulose, and other components. Generally, between 40% and 70% of calories are derived from carbohydrate among human populations, with higher amounts prevailing in less developed countries. In contrast, Artic peoples derive most of their food from animals and eat little carbohydrate'-- Provided by publisher.

Electronic reproduction. New York, N.Y. : Ovid Technologies, Inc. Available via World Wide Web.