Manual of dietetic practice
著者
書誌事項
Manual of dietetic practice
Blackwell Science, 2001
3rd ed.
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
Since it was first published in 1988, the Manual of Dietetic Practice has become an indispensable textbook and reference for all those involved in the field of clinical nutrition and dietetics. Compiled from the knowledge of both individual experts and the British Dietetic Association's Specialist Groups, it is a comprehensive guide to the principles and practice of dietetics across its entire range - from health promotion to disease management. The third edition has been fully revised in terms of content and presentation, and new topics such as clinical effectiveness, cognitive behavioural therapy and healthcare ethics have been included. From reviews of previous editions 'All sections of this book are excellently written and presented. In the introduction the editor states that its purpose is "to provide the information dietitians need in order to use their skills effectively". The production of such an authoritative source of essentially practical information on all aspects of dietetics fulfils this aim and the book can be recommended to qualified and student dietitians alike.
Although the manual is clearly aimed at dietitians in clinical practice, it will be a useful reference source for all health care professionals with an interest in nutrition. ' European Journal of Clinical Nutrition 'Highly recommended to all dietitians and anyone interested in practical dietetic and nutritional information which is relevant and useful. The user-friendly format makes the text easy to read and to skim quickly for specific details despite the enormous range of topics covered. ' Australian Journal of Nutrition and Dietetics 'This manual is an excellent resource for experienced practitioners. It is well organized and filled with practical, clearly presented, sound information. ' Journal of Nutrition Education 'Clear, concise, comprehensive, and well referenced, it provides an essential source of dietetic practice. ' The Lancet
目次
- Section 1: Diet, Health and Disease
- Healthy eating
- Dietary reference values
- Food composition tables
- Dietary assessment
- Dietary modification
- Achieving dietary change
- Assessment of nutritional status
- Assessment of nutritional risk
- Estimation of nutritional requirements
- Undernutrition and principles of nutritional support
- Oral nutritional support
- Artificial nutritional support and enteral feeding
- Enteral feeding in paediatric patients
- Parenteral nutrition
- Food service in hospitals and institutions
- Healthcare ethics
- Professional practice
- Clinical effectiveness
- Section 2: Foods and Nutrients
- Dietary energy
- Dietary protein and amino acids
- Dietary carbohydrate
- Dietary fibre (non-starch polysaccharide)
- Vitamins
- Minerals
- Trace elements
- Fluid
- Miscellaneous dietary components
- Food additives and sweeteners
- Food law
- Food and nutrition labelling
- Drug-nutrient interactions
- Section 3: Nutritional Needs of Population Sub-Groups
- Pregnancy
- Low birthweight infants
- Infants
- Pre-school children
- School-aged children
- Adolescents and young adults
- Older adults
- Low income groups
- Ethnic minority groups
- Vegetarians and vegans
- People with physical and learning disabilities
- Nutrition for exercise and sport
- Section 4: Dietetic Management of Diseases and Disorders
- Dental disease
- Disorders of the mouth and throat
- Dysphagia
- Disorders of the oesophagus
- Disorders of the pancreas
- Cystic fibrosis
- Malabsorption
- Coeliac disease
- Inflammatory bowel disease
- Disorders of the colon
- Intestinal resection
- Liver and biliary disease
- Renal disease
- Gout and renal stones
- Diabetes mellitus
- Obesity
- Cognitive behavioural strategies in obesity
- Eating disorders
- Prader-willi syndrome
- Cardiovascular disease
- Coronary heart disease
- Hyperlipidaemias
- Hypertension
- Stroke
- Neurodegenerative disorders
- Multiple sclerosis
- Neurological rehabilitation
- Dementias
- Mental illness
- Osteoporosis
- Arthritis
- Disorders of the skin
- Food allergy and intolerance-general aspects
- Food exclusion in the management of allergy and intolerance
- HIV disease and AIDS
- Cancer
- Leukaemia and immunosuppressed states
- Palliative and terminal care
- Section 5: Metabolic consequences of injury
- Intensive care
- Head injury
- Spinal cord injury
- Burns
- Surgery
- Chyle leakage
- Wound healing and tissue viablity
- Section 6: Appendices
- Conversion factors and formulae
- Dietary reference ranges
- Biochemical and haematological reference ranges
- Antropometric reference ranges
- BMI chart
- Children's growth and BMI centile charts
- Nutritional supplements and enteral feeds
- Abbreviations
- Addresses
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