Oxford Handbook of Nutrition and Dietetics

Oxford Handbook of Nutrition and Dietetics
Author: J Webster-Gandy, A Madden and M Holdsworth
Price: £32.99
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Description

* Fully updated with the latest evidence-based guidelines and knowledge
* Practical and concise quick reference guide to the whole field of nutrition and dietetics
* Covers the important and growing problem of obesity
* Includes the nutritional science which underpins the application of nutrition
* Covers the entire lifecycle from preconception to old age

New to this edition:

* Fully updated to include the current knowledge, guidance and recommendations from NICE and other professional bodies
* Includes a new chapter on 'International nutrition'
* Incorporates new topics on functional foods, especially neutrogenomics and personalized nutrition
* Websites and online sources updated and expanded
* More figures and diagrams included

Fully updated, the Oxford Handbook of Nutrition and Dietetics, second edition is a practical quick-reference guide to the vital and valued subject of nutrition in the prevention and treatment of disease and the maintenance of good health. This handbook will be an invaluable companion for all dieticians, nutritionists, and nurses, as well as doctors and students in a variety of specialities.

Concise and bulleted, this handbook takes an integrated approach which facilitates the links between all aspects of nutrition and dietetics. Including nutritional science and based on clinical evidence, it covers everything you will need to be able to carry out your role effectively and confidently. Sections on obesity and a new chapter on international nutrition are timely and topical. Also included is information on nutrition assessment, popular diets, nutrition in systems-based diseases, rarer conditions, as well as helpful lists of foods rich in or free from certain nutrients, and normal range guides and handy reference values. This handbook makes sure the relevant information is at your fingertips whenever you need it, with links to further reading and online sources.

Bibliographic Information

9780199585823
840
Oxford University Press
December 2011

Contents

1. Introduction to nutrition
2. Dietary reference values (DRVs) and food-based dietary guidelines
3. Current dietary patterns in the UK
4. Nutrition assessment
5. Macronutrients
6. Micronutrients
7. Electrolytes and fluid balance
8. Food labelling, functional foods, and food supplements
9. Non-nutrient components of food
10. Catering in institutions
11. Popular diets
12. Diet before and during pregnancy
13. Infants and preschool children
14. School-aged children and adolescents
15. Older people
16. Nutrition in vulnerable groups
17. Nutrition intervention with individuals
18. Nutrition intervention with populations
19. Sustainable diets
20. Global nutrition
21. Obesity
22. Diabetes
23. Cardiovascular disease
24. Cancer and leukaemia
25. Nutrition support
26. Nutrition in gastrointestinal diseases
27. Pancreatic disease
28. Liver disease
29. Renal disease
30. Respiratory disease and cystic fibrosis
31. Human immunodeficiency virus (HIV) infection
32. Nutrition in mental health
33. Nutrition in neurological conditions
34. Rheumatology, dermatology and bone health
35. Pallaitive care
36. Inherited metabolic disorders
37. Food hypersensitivity
38. Drug-nutrient interactions and prescription of nutritional products

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