Medical Nutrition focuses on the relevance of nutrition in the prevention and treatment of disease. Presented in this course are those components of human pathophysiology in which diet on the basis of current knowledge is believed to be important in either a causative or contributory way. The application of dietary knowledge to prevention of disease and the management of established disease are also discussed. Also addressed are clinical topics such as infant, maternal, and geriatric nutrition; problems of obesity and related subjects; and the principles of the management of diseases such as diabetes mellitus, renal failure, and atherosclerosis.