Oxford Handbook of Nutrition and Dietetics 3rd Edition

• Fully updated with the latest evidence-based guidelines and knowledge
• Practical and concise quick reference guide to the whole field of nutrition and dietetics
• Covers the important and growing problem of obesity
• Includes the nutritional science which underpins the application of nutrition
• Covers the entire lifecycle from preconception to old age

New to this Edition:

• Entire content updated to give the current knowledge, recommendations (e.g. school meals), and guidance from NICE and other professional bodies (e.g. obesity, irritable bowel disease guidance from the IBD standards group).
• Revisions to reflect UK governmental reorganisation of the Food Standards Agency (FSA)
• New specialist contributors to cover updated topics such as inherited metabolic disorders in adults

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. However it is now becoming a valued topic in many curricula. The Oxford Handbook of Nutrition and Dietetics makes this information more accessible to dieticians, doctors, nurses, nutritionists, and other healthcare professionals by providing a practical, easily accessible, concise and up-to-date evidence-based guide in a user-friendly portable handbook. It covers the entire life cycle from preconception to old age. As the general public is increasingly aware of the food they eat and the role nutrition plays in health and disease, health professionalsmust have the kind of knowledge in this book at their fingertips.

Table of Contents

1: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