Oxford Handbook of Nutrition and Dietetics / Edition 3

by Joan Webster-Gandy, Angela Madden, Michelle Holdsworth

Overview

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.

Product Details

ISBN-13:	9780198800132
Publisher:	Oxford University Press
Publication date:	09/08/2020
Series:	Oxford Medical Handbooks
Edition description:	3rd ed.
Pages:	960
Product dimensions:	7.10(w) x 3.90(h) x 1.30(d)

About the Author

Joan Webster-Gandy, Freelance Dietitian, London, UK; Angela Madden, Principal Lecturer in Nutrition and Dietetics University of Hertfordshire Herts, UK; Michelle Holdsworth, Professor in Public Health (Honorary) School of Health & Related Research University of Sheffield, UK

Dr Joan Gandy is a Registered Dietitian who has worked as a dietitian in a variety of settings. She studied for her PhD while working at the MRC's Clinical Research Centre. She worked at Oxford Brookes University as a Senior Research Fellow and helped set up an MSc in Public Nutrition (Nutrition) at Westminster University. Her main areas of research are hydration, public health, and energy balance.

Dr Angela Madden is a Registered Dietitian. She graduated from the University of Surrey and worked as a clinical dietitian in the NHS for 11 years before becoming a Research Fellow at the Royal Free Hospital. She was awarded her PhD for her thesis entitled Nutritional Status and Body Composition in Patients with Chronic Liver Disease. She has continued her career as a lecturer at London Metropolitan University and more recently at the University of Hertfordshire where she leads a team of dietitians and nutritionists involved in teaching and research.

Prof Michelle Holdsworth is a Registered Public Health Nutritionist (UK Nutrition Society) and a Registered Dietitian. After working in various NHS hospital and community dietetics posts in the UK, she developed research interests in evaluating the effectiveness of community nutrition projects and went on to study for a PhD in Public Health Nutrition at the University of Leicester. She has worked as Chargée de Recherche for the French National Institute for Sustainable Development (IRD) for 8 years altogether, based in the UMR NUTRIPASS (Joint Research Unit on Food & Nutrition Research Global South), where her research is focused on changing food environments and dietary behaviours in Africa. She has worked for 12 years at the Universities of Nottingham and Sheffield in the UK, initially as Assistant Professor, then Associate Professor and subsequently Full Professor.

Table of Contents

1. Introduction to nutrition2. Dietary reference values and food-based dietary guidelines3. Current dietary patterns in the UK4. Nutrition assessment5. Macronutrients and energy balance6. Micronutrients7. Electrolytes and fluid balance8. Food labelling, functional foods, nutrigenetics, and nutrigenomics and food supplements9. Non-nutrient components of food10. Nutrition and catering in institutions11. Popular diets12. Diet before and during pregnancy13. Infants and preschool children14. School-aged children and adolescents15. Older people16. Nutrition in vulnerable population groups17. Nutrition intervention with patients and individuals18. Nutrition policy19. Healthy and sustainable diets20. Global nutrition21. Obesity22. Diabetes23. Cardiovascular disease24. Cancer and leukaemia28. Nutrition support26. Nutrition in gastrointestinal diseases27. Pancreatic disease28. Liver disease29. Renal disease30. Respiratory disease and cystic fibrosis31. Human immunodeficiency virus (HIV) infection32. Nutrition in mental health33. Nutrition in neurological conditions34. Rheumatology, dermatology, and bone health35. Palliative care36. Inherited metabolic disorders37. Food hypersensitivity38. Drug-nutrient interactions and prescription of nutritional products

Editorial Reviews

"...a compact textbook marketed as bite sized chunks of your recommended daily allowance...For the newly qualified dietitian working in a hospital, it combines hefty textbooks with clinical handbooks."—Public Health

"This practical and concise, evidence-based handbook on nutrition and dietetics is provided in a quick reference, user-friendly portable format in order to make the information more accessible to dietitians, doctors, nurses, nutritionists and other healthcare professionals."—Food Science & Technology Abstracts

"...this handbook is highly recommended...in short, very useful and easily digestible!"—European Journal of Clinical Nutrition

From the Publisher