Contributor
Gandy, Joan, editor.
Edition Statement:Third edition.
ImprintOxford ; New York : Oxford University Press, 2020.
Descriptionxxiv, 921 pages : illustrations (some color) ; 19 cm.
Note:"The essential guide for the nutritional and dietary care of patients and populations."--Front cover.
Note:Introduction to nutrition -- Dietary reference values and food-based dietary guidelines -- Current dietary patterns in the UK -- Nutrition assessment -- Macronutrients and energy balance -- Micronutrients -- Electrolytes and fluid balance -- Food labelling, functional foods, nutrigenetics, and nutrigenomics and food supplements -- Non-nutrient components of food -- Nutrition and catering in institutions -- Popular diets -- Diet before and during pregnancy -- Infants and preschool children -- School-aged children and adolescents -- Older people -- Nutrition in vulnerable population groups -- Nutrition intervention with patients and individuals -- Nutrition policy -- Healthy and sustainable diets -- Global nutrition -- Obesity -- Diabetes -- Cardiovascular disease -- Cancer and leukaemia -- Nutrition support -- Nutrition in gastrointestinal diseases -- Pancreatic disease -- Liver disease -- Renal disease -- Respiratory disease and cystic fibrosis -- Human immunodeficiency virus (HIV) infection -- Nutrition in mental health -- Nutrition in neurological conditions -- Rheumatology, dermatology, and bone health -- Palliative care -- Inherited metabolic disorders -- Food hypersensitivity -- Drug-nutrient interactions and prescription of nutritional products.
Bibliography Note:Includes bibliographical references and index.
Note:Fully updated, the Oxford Handbook of Nutrition and Dietetics, third edition is a practical quick-reference guide to nutrition in the prevention and treatment of disease and the maintenance of good health.
