Description
Book SynopsisFully 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.
Trade ReviewReview 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." * European Journal of Clinical Nutrition *
"...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 on." * Asia Pacific Journal of Clinical Nutrition *
Table of Contents1: Introduction to nutrition 2: Dietary reference values and food-based dietary guidelines 3: Current dietary patterns in the UK 4: Nutrition assessment 5: Macronutrients and energy balance 6: Micronutrients 7: Electrolytes and fluid balance 8: Food labelling, functional foods, nutrigenetics, and nutrigenomics and food supplements 9: Non-nutrient components of food 10: Nutrition and catering in institutions 11: Popular diets 12: Diet before and during pregnancy 13: Infants and preschool children 14: School-aged children and adolescents 15: Older people 16: Nutrition in vulnerable population groups 17: Nutrition intervention with patients and individuals 18: Nutrition policy 19: Healthy and sustainable diets 20: Global nutrition 21: Obesity 22: Diabetes 23: Cardiovascular disease 24: Cancer and leukaemia 28: Nutrition support 26: Nutrition in gastrointestinal diseases 27: Pancreatic disease 28: Liver disease 29: Renal disease 30: Respiratory disease and cystic fibrosis 31: Human immunodeficiency virus (HIV) infection 32: Nutrition in mental health 33: Nutrition in neurological conditions 34: Rheumatology, dermatology, and bone health 35: Palliative care 36: Inherited metabolic disorders 37: Food hypersensitivity 38: Drug-nutrient interactions and prescription of nutritional products
