This reference work is unique and invaluable for the physician who uses it. In over 100 chapters, from obesity to celiac disease, all relevant experiences in nutritional medicine are succinctly and competently presented in a clearly organized manner, with details described in abstracts of review articles, double-blind, crossover, and experimental studies, as well as clinical observations. Each chapter is divided into the areas of food, intolerances, and nutrients, providing a quick overview of dietary measures (e.g., for hospital kitchens) and the targeted use of nutrients (vitamins, minerals, fatty acids, amino acids, etc.). It is supplemented with information on laboratory methods and overviews of nutritional measures in the appendix. The advantage of the book lies clearly in the quick access to any information.