Oxford handbook of nutrition and dietetics
著者
書誌事項
Oxford handbook of nutrition and dietetics
(Oxford medical publications)
Oxford University Press, 2012
2nd ed
- タイトル別名
-
Handbook of nutrition and dietetics
大学図書館所蔵 全11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
  ノルウェー
  アメリカ
注記
Includes bibliographical references (p. 800-803) and index
内容説明・目次
内容説明
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.
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. 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
「Nielsen BookData」 より