Nutrition and Dietetics for Health Care by Barker, Helen M.;

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Product details:

Edition number 10
Publisher Churchill Livingstone
Date of Publication 30 May 2002

ISBN 9780443070211
Binding Paperback
No. of pages352 pages
Size 246 x 189 mm
Weight 680 g
Language English
Illustrations 41 ills.

Long description:

This book provides an introduction to nutrition and dietetics from a health care perspective. It goes beyond what can be found in general nursing texts while remaining at a level suitable for the pre-registration student.The text comprehensively covers the whole area of dietetics and nutrition with the topics divided into three sections:-The science of nutrition, Community Nutrition and Therapeutic nutrition and dietetics. It is therefore useful as a reference text for those already working in the field of patient care.It has been revised completely to include the latest government guidelines on nutrition.

Updated to include recent COMA (Committee on Medical Aspects of Food Policy) recommendations regarding diet and cancer and coronary heart disease

Comprehensive coverage of a wide range of topics and client groups including

The science of food-outlines principles of good nutrition

Community Nutrition-covers all aspects of nutritional care for members of the community including those with special needs

Therapeutic Nutrition and dietetics-outlines those therapeutic diets most usually used for the treatment of disease.

Information presented in a clear and attractive way

The author is recognised and well respected in the field of nutrition and dietetics. She has experience of teaching a wide range of students (nursing, dietetics, pharmacy, biological sciences) and is thus best placed to understand the information needs of these students

The book's elementary nature makes it ideal for students who lack knowledge about nutrition and dietetics. It can also act as a reference publication for those already working in the area. In both instances it will boost confidence and promote good practice

New Chapters on

Public Health Nutrition

Malnutrition in hospitals

Diet and cancer

Diet and HIV infection

Food Standards Agency

Fully Updated Illustrations and References

Preface. Section 1 - The Science of Nutrition. Introduction to nutrition. Carbohydrates. Fats. Proteins. Mineral elements and water. Vitamins. Energy. Non-starch polysaccharides (dietary fibre). An introduction to food science. Section - Community Nurtition. An introduction to public health nutrition. Food-borne diseases and their prevention. Diet-related diseases. Factors which influence food choice. Dietary recommendations for adults. Diet in infancy, childhood and adolescence. Diet and dental disease. Nutrition and older people. Nutrition, culture and ethnicity. Nutrition and mental health. Nutrition for people with learning disabilities. Section 3 - Therapeutic Nutrition and Dietetics. Diet in obesity. Diet and cardiovascular disease. Hospital-related malnutrition and nutritional support. Diet in disorders of the gastrointestinal tract. Diet in disorders of the liver and biliary systems. Diet in disorders of the kidneys. Diet in diabetes mellitus. Diet in some disorders encountered in paediatrics. Diet in HIV infection. Diet in the treatment of multiple sclerosis. Diet and arthritis. Appendices

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