Oxford Handbook of Nutrition and Dietetics (Oxford Medical Handbooks)

"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"-- Résumé de l'éditeur Machine generated contents note: 1. Introduction to nutrition 2. Dietary reference values (DRVs) 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 individuals 18. Nutrition intervention with populations 19. Sustainable diets 20. Global nutrition 21. Obesity 22. Diabetes 23. Cardiovascular disease 24. Cancer and leukaemia 25. 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. Pallaitive care 36. Inherited metabolic disorders 37. Food hypersensitivity 38. Drug-nutrient interactions and prescription of nutritional products. "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"-- Résumé de l'éditeur "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"-- OCLC