Oxford Handbook of Nutrition and Dietetics

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. A convenient, well-organized, evidence-based practical tool that is appropriate for nutrition professionals, nurses, physicians, public health professionals, and many other allied health practitioners who desire optimal nutrition status of individuals or populations. Lewis SL., Journal of Nutrition Education and Behaviour1. 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 ; 6. Micronutrients ; 7. Electrolytes and fluid balance ; 8. Food labelling, functional foods, and food supplements ; 9. Non-nutrient components of food ; 10. 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 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