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Overview
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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.
Features of Oxford Handbook of Nutrition and Dietetics 3rd Edition PDF
Following are the features of Oxford Handbook of Nutrition and Dietetics 3rd Edition PDF:
- 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:
Entire content updated to give the current knowledge, recommendations (e.g. school meals), and guidance from NICE and other professional bodies (e.g. obesity, irritable bowel disease guidance from the IBD standards group).
Revisions to reflect UK governmental reorganisation of the Food Standards Agency (FSA)
New specialist contributors to cover updated topics such as inherited metabolic disorders in adults
Table of Contents:
Cover……Page 1
Half Title……Page 2
Series……Page 3
Copyright……Page 4
Dedication……Page 6
Contents……Page 14
Contributors……Page 16
Symbols and abbreviations……Page 20
1 Introduction to nutrition……Page 26
2 Dietary reference values and food-based
dietary guidelines……Page 46
3 Current dietary patterns in the UK……Page 58
4 Nutrition assessment……Page 62
5 Macronutrients and energy balance……Page 86
6 Micronutrients……Page 124
7 Electrolytes and fluid balance……Page 200
8 Food labelling, functional foods, nutrigenetics,
and nutrigenomics and food supplements……Page 212
9 Non-nutrient components of food……Page 230
10 Nutrition and catering in institutions……Page 244
11 Popular diets……Page 256
12 Diet before and during pregnancy……Page 262
13 Infants and preschool children……Page 282
14 School-aged children and adolescents……Page 328
15 Older people……Page 346
16 Nutrition in vulnerable population groups……Page 362
17 Nutrition interventions with patients
and individuals……Page 390
18 Nutrition policy……Page 416
19 Healthy and sustainable diets……Page 448
20 Global nutrition……Page 460
21 Obesity……Page 494
22 Diabetes……Page 518
23 Cardiovascular disease……Page 544
24 Cancer……Page 566
25 Nutrition support……Page 580
26 Nutrition in gastrointestinal diseases……Page 646
27 Pancreatic disease……Page 704
28 Liver disease……Page 714
29 Kidney disease……Page 728
30 Respiratory disease and cystic fibrosis……Page 760
31 Human immunodeficiency virus (HIV) infection……Page 770
32 Nutrition in mental health……Page 778
33 Nutrition in neurological conditions……Page 806
34 Rheumatology, dermatology, and bone health……Page 820
35 Palliative care……Page 836
36 Inherited metabolic disorders……Page 840
37 Food hypersensitivity……Page 850
38 Drug–nutrient interactions and prescription
of nutritional products……Page 858
Appendix 1……Page 868
Appendix 2……Page 872
Appendix 3……Page 892
Appendix 4……Page 896
Appendix 5……Page 898
Appendix 6……Page 900
Appendix 7……Page 908
Appendix 8……Page 916
Index……Page 918
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Book Size: | 23.1 MB |
Book Edition: | 3rd Edition |
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