Oxford handbook of nutrition and dietetics
著者
書誌事項
Oxford handbook of nutrition and dietetics
(Oxford medical publications)(Oxford handbooks)
Oxford University Press, 2006
- : flexicover
- タイトル別名
-
Handbook of nutrition and dietetics
大学図書館所蔵 全5件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
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注記
Includes bibliographical references (p. 713-715) and index
内容説明・目次
内容説明
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. Nutrition is also becoming a valued topic in many curricula. It is a vast subject and textbooks are by necessity large and can stay stuck on the bookshelf. The Oxford Handbook of Nutrition and Dietetics makes this information more 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.
目次
- 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. Nutrients
- 6. Food labelling, functional foods and food supplements
- 7. Non-nutrient components of food
- 8. Drug-nutrient interactions and prescription of nutritional products
- 9. Diet before and during pregnancy
- 10. Infants and preschool children
- 11. School-aged children and adolescents
- 12. Older people
- 13. Nutrition in special groups
- 14. Nutrition intervention with individuals
- 15. Nutrition intervention with populations
- 16. Nutrition support
- 17. Obesity
- 18. Diabetes
- 19. Cardiovascular disease
- 20. Cancer and leukaemia
- 21. Nutrition in gastrointestinal diseases
- 22. Pancreatic disease
- 23. Liver disease
- 24. Renal disease
- 25. Respiratory disease and cystic fibrosis
- 26. Human immunodeficiency virus (HIV) infection
- 27. Nutrition in mental health
- 28. Nutrition in neurological conditions
- 29. Palliative care
- 30. Inherited metabolic disorders
- 31. Epilepsy and ketogenic diets
- 32. Food hypersensitivity
- 33. Rheumatology and bone health
- 34. Hospital catering
- 35. Popular diets
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