Oxford Handbook of Nutrition and Dietetics by Webster-Gandy, Joan; Madden, Angela; Holdsworth, Michelle;

Series: Oxford Medical Handbooks;

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Product details:

Publisher OUP Oxford
Date of Publication 5 October 2006

ISBN 9780198567257
Binding Book
No. of pages776 pages
Size 186x105x30 mm
Weight 387 g
Language English
Illustrations 25 line illustrations

Short description:

The role of nutrition in the prevention and treatment of disease is increasingly being recognised. It is an area that health professionals need to be aware of but one in which few are specifically trained. This Handbook covers the life cycle from preconception to old age emphasising nutritional science, therapeutic dietetics and nutrition/dietetics in the community.

Long 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. Nutrition is also becoming a valued topic in many curricula. It is a vast subject and textbooks are by necessity large and can stay stuck on the bookshelf. The Oxford Handbook of Nutrition and Dietetics makes
this information more accessible to dietitians, 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. The health professional who encounters nutritional problems will find
the necessary information in this book on either how to respond to patient queries, or when to refer to a more specialised practitioner.

The handbook covers the entire life cycle from preconception to old age and is arranged in 36 chapters which include nutrition assessment, food labelling, functional foods and food supplements, non-nutrient components of food, drug-nutrient interactions and prescription of nutritional products, nutrition in systems-based diseases, nutrition in special groups, such as the very young and older people, and popular diets. Links between chapters are clear and easy to follow. For example a clinician
looking for advice on obesity will find practical information on classification and treatment, including an easy to use calculator for BMI (body mass index), with background information on energy in the diet and management in population groups such as children. Topical areas, such as metabolic
syndrome, and rarer conditions, such as dietary management of phenylketonuria are also covered. Lists of foods rich in certain nutrients are included as quick reference guides to be used by busy practitioners. The contents reflect the changing structure of the NHS, hence, equal emphasis is given to nutritional science, therapeutic dietetics, and nutrition and dietetics in the community including developing nutrition prevention programmes.

This holistic approach is innovative and recognises the demand by health care professionals for nutritional and dietetic information to be able to carry out their evolving roles effectively. As the general public is increasingly aware of the food they eat and the role nutrition plays in health and disease, it is essential that health professionals have the kind of knowledge in this book at their fingertips.

This book fills an important gap...ideal for the busy practitioner or scholar of other disciplines who is eager to learn more about nutrition but hasn't the time to do a lot of reading. Quick, concise and accurate information...highly recommended.

Introduction to nutrition
Dietary reference values (DRVs)and food-based dietary guidelines
Current dietary patterns in the UK
Nutrition assessment
Nutrients
Food labelling, functional foods and food supplements
Non-nutrient components of food
Drug-nutrient interactions and prescription of nutritional products
Diet before and during pregnancy
Infants and preschool children
School-aged children and adolescents
Older people
Nutrition in special groups
Nutrition intervention with individuals
Nutrition intervention with populations
Nutrition support
Obesity
Diabetes
Cardiovascular disease
Cancer and leukaemia
Nutrition in gastrointestinal diseases
Pancreatic disease
Liver disease
Renal disease
Respiratory disease and cystic fibrosis
Human immunodeficiency virus (HIV) infection
Nutrition in mental health
Nutrition in neurological conditions
Palliative care
Inherited metabolic disorders
Epilepsy and ketogenic diets
Food hypersensitivity
Rheumatology and bone health
Hospital catering
Popular diets