Oxford Handbook of Nutrition and Dietetics

Oxford Handbook of Nutrition and Dietetics

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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.
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Product details

  • Paperback | 840 pages
  • 103 x 183 x 30mm | 417g
  • Oxford, United Kingdom
  • English
  • Revised
  • 2nd Revised edition
  • 0199585822
  • 9780199585823
  • 25,333

Table of contents

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
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Review quote

Fully updated, the second edition of the Oxford Handbook of Nutrition and Dietetics represents a practical reference guide to the field of nutrition and dietetics a concise information source on key aspects of nutrition science, clinical dietetics and public health nutrition that will be useful to a range of health professionals working in a variety of settings. * Nutrition & Dietetics, Dec 2012 * it is well structured...[and] any health professional working in the area of nutrition would find it a useful quick reference. * British Journal of Hospital Medicine * ...730 pages worthy of a place in the clinician's library of practical information. It enunciates the principles and contemporary science on which clinical (and, in large measure, public health) nutrition should be based. * Asia Pacific Journal of Clinical Nutrition * Review from previous edition This book fills an important gap...ideal for the busy practitioner or scholar of other disciplines who is eager to learn more about nutrition but hasn't the time to do a lot of reading. Quick, concise and accurate information...highly recommended. * European Journal of Clinical Nutrition *
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About Joan Webster-Gandy

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 becoming a Reader in Nutrition. Until recently she was the Editor of the Journal of Human
Nutrition & Dietetics and Research Officer for the British Dietetic Association's. She is currently works a free-lance dietetic and nutrition consultant.

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 NHS 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. Since then she has pursued a career in academic public health nutrition, working for 4 years at the
University of Nottingham, as Lecturer/Associate Professor and for 7 years in Montpellier, France conducting research, teaching and capacity building work in Public Health Nutrition in the Nutrition Unit of the government funded research institute for development- IRD. In 2011, she was appointed to her
current post as Senior Lecturer in the Public Health section of ScHARR at the University of Sheffield.
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