Clinical Nutrition or Diet Therapy is a compilation of units that make up half of the Clinical Nutrition subject. Specifically, this subject is intended for Pharmacy degree 3rd year students, who study in English line, so this is an excellent study tool for them, explaining the background to nutritional disorders and enabling nutritional care to be planned. All new terms are defined and the material is comprehensively referenced. This material has been prepared taking as reference the text book entitled: Krause’s Food and The Nutrition Care Process. The material presented is subdivided into three blocks. In the first section (Unit 1.2) an introduction to artificial Nutrition (parenteral and enteral nutrition: objectives, indications and characteristics) is made. In the second block there are 4 units (Unit 2.1, 2.3 2.6a and 2.6b) that talk about modified diets (in texture, in protein, or minerals). Types, objectives, indications and contraindications, as well as characteristics and dietary recommendations are explained. The last units deal with problems related to disorders of energy balance and bodyweight, and nutrition in specific conditions such as obesity and dyslipidaemia (definitions, types, nutritional goals, general and specific recommendations are made). In short, it is a good study tool for Pharmacy or/and Human Nutrition students, practitioners as well as people interested in this field.