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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
Joan Webster-Gandy, Freelance Dietitian, London, UK; Angela Madden, Principal Lecturer in Nutrition and Dietetics University of Hertfordshire Herts, UK; Michelle Holdsworth, Professor in Public Health (Honorary) School of Health & Related Research University of Sheffield, UK
Dr Joan Gandy is a Registered Dietitian who has worked as a dietitian in a variety of settings. She studied for her PhD while working at the MRC’s Clinical Research Centre. She worked at Oxford Brookes University as a Senior Research Fellow and helped set up an MSc in Public Nutrition (Nutrition) at Westminster University. Her main areas of research are hydration, public health, and energy balance.
Dr Angela Madden is a Registered Dietitian. She graduated from the University of Surrey and worked as a clinical dietitian in the NHS for 11 years before becoming a Research Fellow at the Royal Free Hospital. She was awarded her PhD for her thesis entitled Nutritional Status and Body Composition in Patients with Chronic Liver Disease. She has continued her career as a lecturer at London Metropolitan University and more recently at the University of Hertfordshire where she leads a team of dietitians and nutritionists involved in teaching and research.
Prof Michelle Holdsworth is a Registered Public Health Nutritionist (UK Nutrition Society) and a Registered Dietitian. After working in various NHS hospital and community dietetics posts in the UK, she developed research interests in evaluating the effectiveness of community nutrition projects and went on to study for a PhD in Public Health Nutrition at the University of Leicester. She has worked as Chargée de Recherche for the French National Institute for Sustainable Development (IRD) for 8 years altogether, based in the UMR NUTRIPASS (Joint Research Unit on Food & Nutrition Research Global South), where her research is focused on changing food environments and dietary behaviours in Africa. She has worked for 12 years at the Universities of Nottingham and Sheffield in the UK, initially as Assistant Professor, then Associate Professor and subsequently Full Professor.
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