Clinical Nutrition

Failing to recognize and apply nutrition as a therapeutic and prevention-oriented modality would deprive patients of optimal care and maximum health benefit. Therefore, using functional nutrition is an important aspect of our medical services. The functional approach to nutrition implies that food contains molecular compounds that are necessary, designed to support life, and promote well-being and vitality. Food is viewed and used as both medicine and a tool to help your body function to its full potential. Looking at clinical nutrition from a functional perspective means understanding the roles that these compounds play in human physiology and then adapting the application of them on an individual basis based on each patient’s constitution, current conditions, and blood lab analysis. Functional nutrition is more than just choosing the right foods to eat. Sure, there are some basic guidelines that everyone would benefit from following, for example reducing sugar and alcohol. However, when working with diet it is important to take into account the physiological processes that occur in order for nutrients to be assimilated and utilized efficiently. These processes can vary dramatically from body to body because of biochemical individuality and especially as imbalances occur such as:

• • digestive, absorptive, and microbiological imbalances
  • detoxification weaknesses
  • oxidation-reduction imbalances
  • hormonal and nervous system imbalances
  • immune imbalances and increased inflammatory response
  • physical structural imbalances

Taking into account the biochemical individuality of each patient is the guiding principal to medical nutrition. “One-size-fits-all” dietary allowances and standard food pyramids based on bell-curves of the “average person” does not make much sense when everyone varies so vastly. Choosing foods based on your body type and eating with the seasons can have a drastic impact on your health. Sometimes it is the smallest changes that can have the biggest results. Some conditions that have proven benefit from diet alteration include: