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Now before that we move on to sharing the free PDF download of Oxford Handbook of Nutrition and Dietetics 2nd Edition PDF with you, here are a few important details regarding this book which you might be interested.
Fully updated, the Oxford Handbook of Nutrition and Dietetics, second edition is a practical quick-reference guide to the vital and valued subject of nutrition in the prevention and treatment of disease and the maintenance of good health. This handbook will be an invaluable companion for all dieticians, nutritionists, and nurses, as well as doctors and students in a variety of specialities.
Concise and bulleted, this handbook takes an integrated approach which facilitates the links between all aspects of nutrition and dietetics. Including nutritional science and based on clinical evidence, it covers everything you will need to be able to carry out your role effectively and confidently. Sections on obesity and a new chapter on international nutrition are timely and topical. Also included is information on nutrition assessment, popular diets, nutrition in systems-based diseases, rarer conditions, as well as helpful lists of foods rich in or free from certain nutrients, and normal range guides and handy reference values. This handbook makes sure the relevant information is at your fingertips whenever you need it, with links to further reading and online sources.
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 recommended.” ―European Journal of Clinical Nutrition May 2009
“…730 pages worthy of a place in the clinician’s library of practical information. It enunciates the principles and contemporary science on which clinical (and, in large measure, public health) nutrition should be based.” ―Asia Pacific Journal of Clinical Nutrition December 2006
“it is well structured…[and] any health professional working in the area of nutrition would find it a useful quick reference.” ―British Journal of Hospital Medicine 07/07/07
About the Author
Dr Joan Gandy is a Registered Dietitian and a Registered Nutritionist (UK Nutrition Society) who has worked as a dietitian in a variety of setting. 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 a MSc Public Nutrition (Nutrition) at Westminster University before taking up her present post. Her main areas of research are body composition, diabetes 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.
Dr Michelle Holdsworth is a Registered Public Health Nutritionist (UK Nutrition Society) and a Registered Dietitian. After working in various 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 was subsequently awarded a grant from the French Association pour La Recherche sur Le Cancer as a Post-Doctorate at the INSERM Group of Metabolic Epidemiology, Montpellier, France, to compare French and English eating
habits. She then took up a lectureship in Human Nutrition at the University of Nottingham, UK where she was involved in establishing a new Masters degree in Nutrition & Dietetics. She has been based in Montpellier, France since 2002 conducting in Public Health Nutrition in the ‘Nutrition, Food &
Society research Unit of the government funded research institute for development: IRD.
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