Clinical Nutrition is designed to demonstrate how nutrition can be scientifically applied to chiropractic practice. The primary focus centers around the nutritional factors related to treating musculoskeletal dysfunctions; however, interesting relationships between cancer, heart disease, and diabetes are also discussed.
The first four chapters provide foundational information on nociception, inflammation, pharmacology, and important conceptual issues related to chiropractic and nutrition. The remaining chapters are devoted to clinical nutrition topics that relate directly to nociception, inflammation, and several conditions encountered in chiropractic practice.