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Oxford Handbook of Nutrition and Dietetics 3rd Revised edition

by Webster-Gandy, Joan (Freelance Dietitian, London, Reader in Nutrition, University of Hertfordshire, UK); Madden, Angela (Principal Lecturer in Nutrition and Dietetics, Lead for Nutrition and Dietetics, University of Hertfordshire, UK); Holdsworth, Michelle (Chargée de Recherche, Professor of Public Health, Food and Nutrition Research Lead, University of Sheffield, UK)

Oxford Handbook of Nutrition and Dietetics

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ISBN:
9780198800132
Publication Date:
8 Jul 2020
Edition/language:
3rd Revised edition / English
Publisher:
Oxford University Press
Pages:
960 pages
For delivery:
Estimated despatch 21 - 23 Mar 2025
Oxford Handbook of Nutrition and Dietetics

Description

The importance of nutrition in the prevention and treatment of disease and the maintenance of good health is being increasingly recognised. Nutrition is an area that all health professionals need to be aware of and yet one in which few are specifically trained. However it is now becoming a valued topic in many curricula. The Oxford Handbook of Nutrition and Dietetics makes this information more accessible to dieticians, doctors, nurses, nutritionists, and other healthcare professionals by providing a practical, easily accessible, concise and up-to-date evidence-based guide in a user-friendly portable handbook. It covers the entire life cycle from preconception to old age. As the general public is increasingly aware of the food they eat and the role nutrition plays in health and disease, health professionalsmust have the kind of knowledge in this book at their fingertips.

Contents

1: Introduction to nutrition 2: Dietary reference values and food-based dietary guidelines 3: Current dietary patterns in the UK 4: Nutrition assessment 5: Macronutrients and energy balance 6: Micronutrients 7: Electrolytes and fluid balance 8: Food labelling, functional foods, nutrigenetics, and nutrigenomics and food supplements 9: Non-nutrient components of food 10: Nutrition and 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 population groups 17: Nutrition intervention with patients and individuals 18: Nutrition policy 19: Healthy and sustainable diets 20: Global nutrition 21: Obesity 22: Diabetes 23: Cardiovascular disease 24: Cancer and leukaemia 28: 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: Palliative care 36: Inherited metabolic disorders 37: Food hypersensitivity 38: Drug-nutrient interactions and prescription of nutritional products

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