Oxford Handbook of Nutrition and Dietetics / [edited by] Joan Webster-Gandy, Angela Madden, Michelle Holdsworth.
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|Subject:||Diet therapy > Handbooks, manuals, etc.
Nutrition > Handbooks, manuals, etc.
Diétothérapie > Guides, manuels, etc.
Nutrition > Guides, manuels, etc.
Nutritional Physiological Phenomena.
- ISBN: 9780191585449
- ISBN: 0191585440
- Physical Description: 1 online resource (xxxix, 730 pages) : illustrations.
- Publisher: Oxford ; Oxford University Press, 2006.
|Bibliography, etc. Note:|| Includes bibliographical references (pages 713-715) and index.
|Formatted Contents Note:|| Introduction to nutrition -- Dietary reference values (DRVs) and food-based dietary guidelines -- Current dietary patterns in the UK -- Nutrition assessment -- Nutrients -- Food labelling, functional foods, and food supplements -- Non-nutrient components of food -- Drug-nutrient interactions and prescription of nutritional products -- Diet before and during pregnancy -- Infants and preschool children -- School-aged children and adolescents -- Older people -- Nutrition in special groups -- Nutrition intervention with individuals -- Nutrition intervention with populations -- Nutrition support -- Obesity -- Diabetes -- Cardiovascular disease -- Cancer and leukaemia -- Nutrition in gastrointestinal diseases -- Pancreatic disease -- Liver disease -- Renal disease -- Respiratory disease and cystic fibrosis -- Human immunodeficiency virus (HIV) infection -- Nutrition in mental health -- Nutrition in neurological conditions -- Palliative care -- Inherited metabolic disorders -- Epilepsy and ketogenic diets -- Food hypersensitivity -- Rheumatology and bone health -- Hospital catering -- Popular diets -- Appendices: Weights and measures ; Anthropometrics ; Conversion factors ; Energy expenditure prediction equations ; Clinical chemistry reference ranges ; Dietary reference values ; Nutritional composition of common foods ; Useful contacts ; The National Statistics Socio-economic Classification (UK).
|Summary:|| 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. Nutrition is also becoming a valued topic in many curricula. It is a vast subject and textbooks are by necessity large and can stay stuck on the bookshelf. The Oxford Handbook of Nutrition and Dietetics makesthis information more accessible to dietitians, doctors, nurses, nutritionists and other healthcare professionals by providing a p.
|Source of Description Note:|| Print version record.