Oxford Handbook of Nutrition and Dietetics

Webster-Gandy, J. — Madden, A. -Holdsworth, M.

3ª Edición Julio 2020

Inglés

Tapa blanda

944 pags

492 gr

11 x 19 x 4 cm

ISBN 9780198800132

Editorial OXFORD UNIVERSITY PRESS

LIBRO IMPRESO

Oferta

-5%

48,69 €46,26 €IVA incluido

46,82 €44,48 €IVA no incluido

Recíbelo en un plazo de

2 - 3 semanas

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

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.

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

Author Information

Joan Webster-Gandy, Reader in Nutrition, University of Hertfordshire, UK,Angela Madden, Lead for Nutrition and Dietetics, University of Hertfordshire, UK,Michelle Holdsworth, Professor of Public Health, Food and Nutrition Research Lead, University of Sheffield, UK

Dr Joan Gandy is a Registered Dietitian and a Registered Nutritionist (UK Nutrition Society) 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 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.