Oxford Handbook of Nutrition and Dietetics

2. Revised Auflage 2011
ISBN: 978-0-19-958582-3
Verlag: Oxford University Press

Buch, Englisch, 840 Seiten, Format (B × H): 106 mm x 185 mm, Gewicht: 418 g

Reihe: Oxford Medical Handbooks

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

Fully updated to include the current knowledge, guidance and recommendations from NICE and other professional bodies
Includes a new chapter on 'International nutrition'
Incorporates new topics on functional foods, especially neutrogenomics and personalized nutrition
Websites and online sources updated and expanded
More figures and diagrams included

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.

Readership: Dieticians, nutritionists, and nurses, especially those working in primary care and the community; undergraduate and postgraduate students of nutrition, dietetics, nursing and medicine; other hospital doctors in a variety of specialties, in particular gastrointestinal medicine, and nutritional therapists and other complementary therapists.

Autoren/Hrsg.

Webster-Gandy, Joan

Madden, Angela

Holdsworth, Michelle

Fachgebiete

• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Klinische und Innere Medizin Gastroentereologie, Proktologie
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Komplementäre Medizin, Asiatische Medizin (TCM), Heilpraktiker

Inhaltsverzeichnis

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
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

Über Autor(innen)

Edited by Joan Gandy, Reader in Nutrition, Research Centre for Health Studies, Buckinghamshire Chilterns University College, UK, Angela Madden, Principal Lecturer in Dietetics, University of Hertfordshire, UK, and Michelle Holdsworth, Senior Researcher, UMR NUTRIPASS, Institut de Recherche pour le Développement- IRD, Montpellier, France

Dr Joan Gandy is a Registered Dietitian and a Registered Nutritionist (UK Nutrition Society) who has worked as a dietitian in a variety of setting. 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 a MSc Public Nutrition (Nutrition) at Westminster University before taking up her present post. Her main areas of research are body composition, diabetes 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.

Dr Michelle Holdsworth is a Registered Public Health Nutritionist (UK Nutrition Society) and a Registered Dietitian. After working in various 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 was subsequently awarded a grant from the French Association pour La Recherche sur Le Cancer as a Post-Doctorate at the INSERM Group of Metabolic Epidemiology, Montpellier, France, to compare French and English eating habits. She then took up a lectureship in Human Nutrition at the University of Nottingham, UK where she was involved in establishing a new Masters degree in Nutrition & Dietetics. She has been based in Montpellier, France since 2002 conducting in Public Health Nutrition in the 'Nutrition, Food & Society research Unit of the government funded research institute for development: IRD.

Contributors:
Janice Barratt, Trust Lead for Dietetics, Derbyshire Mental Health Services NHS Trust, Derby, UK
Angie Clonan, PhD Researcher, Division of Nutritional Sciences, University of Nottingham, UK
Jelena Delic, Senior Teacher Practitioner, School of Pharmacy, University of Hertfordshire, UK
Dr Francis Delpeuch, Research Director, UMR NUTRIPASS, Institut de Recherche pour le Développement- IRD, Montpellier, France
Ruby Dillon, Health Improvement Specialist, Public Health Directorate NHS Birmingham East and North Aston, UK
Marjorie Dixon, Specialist Metabolic Dietitian, Great Ormond Street Hospital for Children NHS Trust, London, UK
Pauline Douglas, Senior Lecturer/Clinical Dietetics Facilitator, School of Biomedical Sciences, University of Ulster, Londonderry, UK
Dr John Garrow, Emeritus Professor of Human Nutrition, University of London, UK
Kate Godden, Centre for Public Health Nutrition, School of Integrated Health, University of Westminster, London, UK
Vanessa Halliday, Lecturer, School of Biosciences, University of Nottingham, Sutton Bonington, UK
Anne Holdoway, Freelance Dietitian, Bath, UK
Emily Kirk, Specialist Dietitian, Coeliac UK, High Wycombe, UK
Edwige Landais, Research Associate/Public Health Nutritionist, UMR NUTRIPASS, Institut de Recherche pour le Développement- IRD, Montpellier, France
Judy Molyneux, Deputy Manager & Clinical Dietetic Lead, Broomfield Hospital, Chelmsford, UK
Dr Elizabeth Neal, Research Dietitian, Institute of Child Health, London, UK
Dympna Pearson, Freelance Dietitian, Quorn, UK
Vivian Pibram, Advanced (HIV) Dietitian, King's College Hospital, London, UK
Dr Michael D. Randall, Associate Professor and Reader in Cardiovascular Pharmacology, University of Nottingham Medical School, UK
Dr Lisa Ryan, Senior Lecturer, School of Life Sciences, Oxford Brookes University, UK
Dr Mhairi Sigrist, Specialist Dietitian, Department of Nephrology, St Paul's Hospital, Vancouver, Canada
Dr Isabel Skypala, Director of Rehabilitation and Therapies, Royal Borompton & Harefield NHS Trust, UK
Nikki Stewart, Chief Dietitian, Nutrition & Dietetic Department, Lister Hospital, UK
Helen Storer, Dietetic Services Manager, NHS Nottingham City, UK
Dr Lisa Waddell, Community Paediatric Dietitian, NHS Nottingham City, UK
Dr Kevin Whelan, Lecturer in Nutritional Sciences, School of Medicine, Diabetes and Nutritional Sciences Division,
King's College London, UK