Oxford Handbook of Nutrition & Dietetics

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Oxford Handbook of Nutrition and Dietetics

Joan Webster-Gandy, Angela Madden, Michelle Holdsworth

Price includes postage and handling within the UK

ISBN-10: 0-19-856725-1
ISBN-13: 978-0-19-856725-7
Publication date: 5 October 2006
776 pages, 25 line illustrations, 180x100 mm

• Practical and concise quick reference guide to nutrition and dietetics
• Covers the entire life cycle from preconception to old age
• Includes nutritional science which underpins the application of nutrition in public health and therapeutic situations
• Takes an integrated approach facilitating links between all aspects of nutrition and dietetics

The Oxford Handbook of Nutrition and Dietetics makes the information about nutrition in the prevention and treatment of disease and the maintenance of good healthmore accessible to dietitians, 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. The health professional who encounters nutritional problems will find the necessary information in this book on either how to respond to patient queries, or when to refer to a more specialised practitioner.

The handbook covers the entire life cycle from preconception to old age and is arranged in 36 chapters which include nutrition assessment, food labelling, functional foods and food supplements, non-nutrient components of food, drug-nutrient interactions and prescription of nutritional products, nutrition in systems-based diseases, nutrition in special groups, such as the very young and older people, and popular diets. Links between chapters are clear and easy to follow. For example a clinician looking for advice on obesity will find practical information on classification and treatment, including an easy to use calculator for BMI (body mass index), with background information on energy in the diet and management in population groups such as children. Topical areas, such as metabolic syndrome, and rarer conditions, such as dietary management of phenylketonuria are also covered. Lists of foods rich in certain nutrients are included as quick reference guides to be used by busy practitioners. The contents reflect the changing structure of the NHS, hence, equal emphasis is given to nutritional science, therapeutic dietetics, and nutrition and dietetics in the community including developing nutrition prevention programmes.

This holistic approach is innovative and recognises the demand by health care professionals for nutritional and dietetic information to be able to carry out their evolving roles effectively. As the general public is increasingly aware of the food they eat and the role nutrition plays in health and disease, it is essential that health professionals have the kind of knowledge in this book at their fingertips.

Readership: Dietitians, 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.

Contents

Edited by:

Joan Webster-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, Associate Professor in Human Nutrition and Dietetics, Division of Nutritional Science, University of Nottingham, UK

Contributors:Contributors: Janice Barratt, Trust Lead for Dietetics, Derbyshire Mental Health Services NHS Trust, Derby, UK; Marjorie Dixon, Specialist Metabolic Dietitian, Great Ormond Street Hospital for Children NHS Trust, London, UK; Alizon Draper, Principal Lecturer in Public Health Nutrition, School of Integrated Health, University of Westminster, London, UK; Barbara Engel, School of Biomedical and Biomolecular Sciences, University of Surrey, Guildford, UK; Joan Webster-Gandy, Reader in Nutrition, Research Centre for Health Studies, Buckinghamshire Chilterns University College, UK; Catherine Hodgson, Senior Lecturer in Nutrition and Dietetics, London Metropolitan University, London, UK; Michelle Holdsworth, Senior Researcher in Public Health Nutrition, IRD-Research Unit UR106 Nutrition, Food and Society, Montpellier, France; Lynne Hubbard, Nutrition & Dietetic Department, Selly Oak Hospital, UK; Angela M. Madden, Principal Lecturer in Dietetics, University of Hertfordshire, UK; Fiona Moor, Head of Dietetic Services, Derby Hospitals NHS Foundation Trust, Derby, UK; Elizabeth Neal, Research Dietitian, Institute of Child Health, London, UK; Michael D. Randall, Reader in Cardiovascular Pharmacology, University of Nottingham Medical School, UK; Isabel Skypala, Director of Rehabilitation and Therapies, Royal Brompton and Harefield NHS Trust, UK; Nicki Stewart, Chief Dietitian, Nutrition and Dietetic Department, Lister Hospital, UK; Helen Storer, Community Dietetic Services Manager, Nottingham City PCT, UK.

Specialist Advisors: Luci Daniels, Dietetic and Nutrition Consultant, London, UK; Professor John Garrow, Emeritus Professor of Human Nutrition, University of London, UK; Clare Soulsby, Nutrition and Dietic Department, Barts and the London NHS Trust, UK; Helen Storer, Dietic Services Manager, Nottingham City PCT, UK.

Reviewers:Dr Francis Delpeuch, Research Director, UR106 Nutrition, Alimentation et Societas, WHO collaborating centre in Human Nutrition, Institut de Recherche pour le D?veloppement- IRD, France; Ruby Dillon, Food project Co-ordinator/ Public Health Nutritionist, Fernbank Medical Centre, UK; Dympna Pearson, Freelance Dietitian, Quorn, UK; Dr Lisa Waddell, Community Paediatric Dietitian, Nottingham City PCT, UK

Please allow 5-10 working days for delivery. OUP terms and conditions apply. Original price of £19.95 was limited to first 100 copies purchased.