Oxford Handbook of Nutrition and Dietetics: The Essential Guide for the Nutritional and Dietary Care of Patients and Populations

Oxford Handbook of Nutrition and Dietetics

The Essential Guide for the Nutritional and Dietary Care of Patients and Populations
Edition number: 3
Publisher: OUP Oxford
Date of Publication:
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Product details:

No. of pages:960 pages
Size:182x113x34 mm
Weight:486 g
Short description:

Fully updated, the Oxford Handbook of Nutrition and Dietetics, third edition is a practical quick-reference guide to nutrition in the prevention and treatment of disease and the maintenance of good health.

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. 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.

Review from previous edition "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 commended."
Table of Contents:
Introduction to nutrition
Dietary reference values and food-based dietary guidelines
Current dietary patterns in the UK
Nutrition assessment
Macronutrients and energy balance
Electrolytes and fluid balance
Food labelling, functional foods, nutrigenetics, and nutrigenomics and food supplements
Non-nutrient components of food
Nutrition and catering in institutions
Popular diets
Diet before and during pregnancy
Infants and preschool children
School-aged children and adolescents
Older people
Nutrition in vulnerable population groups
Nutrition intervention with patients and individuals
Nutrition policy
Healthy and sustainable diets
Global nutrition
Cardiovascular disease
Cancer and leukaemia
Nutrition support
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
Rheumatology, dermatology, and bone health
Palliative care
Inherited metabolic disorders
Food hypersensitivity
Drug-nutrient interactions and prescription of nutritional products