Handbook of Food-Drug Interactions.

Front Cover -- Preface -- The Editors -- Contributors -- Contents -- Chapter 1: Pharmacy: Basic Concepts -- Chapter 2: Biopharmaceutics of Orally Ingested Products -- Chapter 3: Drug Interactions: Basic Concepts -- Chapter 4: Nutrition and Metabolism -- Chapter 5: Food and Nutrition Update -- Chapter 6: Monitoring Nutritional Status in Drug Regimens -- Chapter 7: Gastrointestinal and Metabolic Disorders and Drugs -- Chapter 8: Drug Interactions in Nutrition Support -- Chapter 9: Alcohol and Nutrition -- Chapter 10: Nutrition and Drug Regimens in Older Persons -- Chapter 11: Obesity and Appetite Drugs -- Chapter 12: Nonprescription Drug and Nutrient Interactions -- Chapter 13: Herbal and Dietary Supplement Interactions with Drugs -- Chapter 14: Dietary Counseling to Prevent Food&amp -- #8211 -- Drug Interactions -- Chapter 15: Prevention of Food&amp -- #8211 -- Drug Interactions -- Chapter 16: Drug&amp -- #8211 -- Nutrient Interactions and JCAHO Standards -- Chapter 17: Computers in Nutrient&amp -- #8211 -- Drug Interaction Management: Understanding the Past and the Present, Building a Framework for the Future -- Appendix A.1: Drug Side Effects -- Appendix A.2: Brand Name Medications and Side Effects -- Appendix A.3: Generic Name Medications and Side Effects -- Appendix A.4: Most Commonly Prescribed Trade Name Drugs -- Appendix A.5: Most Commonly Prescribed Generic Drugs -- Appendix A.6: pH of Bodily Fluids -- Appendix A.7: Weight&amp -- #8211 -- Mass Conversions -- Appendix A.8: Approximate Volume Conversions -- Appendix A.9: Electrolyte Content of Common IV Solutions -- Appendix B.1: Milliequivalent/Milligram Conversions for Commonly Used Salts -- Appendix B.2: Average pH Values of Some Common Beverages and Foods -- Appendix B.3: Commonly Used Electrolyte Additives for Intravenous Therapy.

Appendix B.4: Commonly Used Micronutrient Additives for Intravenous Therapy -- Appendix C.1: Food Storage Guidelines for the General Population and for High-Risk Populations -- Appendix C.2: Guidelines for Drug Approval (U.S. Food and Drug Administration) -- Appendix C.3: Grapefruit Juice&amp -- #8211 -- Drug Interactions and Their Clinical Significance -- Appendix C.4: Guide to Gliadin in Drugs -- Appendix C.5: Foods Containing Gliadin -- Appendix C.6: Food Carbohydrate Replacements for Illness or Hypoglycemia -- Appendix D.1: Tyramine Content of Foods and Beverages in &amp -- #181 -- g/g or &amp -- #181 -- g/mL -- Appendix D.2: Histamine Content of Foods and Beverages in &amp -- #181 -- g/g or &amp -- #181 -- g/mL -- Appendix D.3: Calcium Content of Selected Foods -- Appendix D.4: Vitamin K1 (Phylloquinone) Content of Foods in &amp -- #181 -- g/100 g and &amp -- #181 -- g/serving (in g or mL) -- Appendix D.5: Iron Content in Selected Foods -- Appendix D.6: Magnesium Content in Selected Foods -- Appendix D.7: Phosphorus Content in Selected Foods -- Appendix D.8: Potassium Content in Selected Foods -- Appendix D.9: Sodium Content in Selected Foods -- Appendix D.10: Zinc Content in Selected Foods -- Appendix D.11: Oxalate Content by High, Moderate, and Little or No Oxalate Categories -- Appendix D.12: Dietary Caffeine and Other Methylxanthines -- Appendix D.13: Caffeine Content of Common Beverages and Foods -- Appendix D.14: Theobromine in Foods -- Appendix D.15: Alcohol (Ethanol) Content of Alcoholic Beverages -- Appendix D.16: Purine-Yielding Foods -- Appendix E.1: Nutrition Monitoring Screen -- Appendix E.2: Critical Points in Physical Assessment for Nutrition Status -- Appendix E.3: Sample Questionnaire for Assessing Dietary Factors Affecting Potential for Biogenic Amines Interactions.

Appendix E.4: General Dietary Screening for Food and Drug Reactions -- Appendix E.5: Guidelines for Estimating Energy Needs and Desirable Body Weight -- Appendix E.6: Competency Checklist for Nutrition Counselors -- Index -- A -- B -- C -- D -- E -- F -- G -- H -- I -- J -- K -- L -- M -- N -- O -- P -- Q -- R -- S -- T -- U -- V -- W -- X -- Y -- Z.

While pharmacists may know that a particular drug is inactive in a given pH environment, they often do not know the pH of common foods. For dietitians the situation is reverse. With contributions from pharmacy, dietetics, and medicine, this book serves as a guide to the interdisciplinary prevention or correction of negative food-drug interactions. While other books simply list potential food-drug interactions, this book gives specific recommendations based on frequency and severity of reactions. It provides special dietary modifications necessary for prevention of adverse side effects. It also identifies new foods, supplements, and ethnic dishes that may contribute significantly to food-drug interactions.

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Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.