Oxford Handbook of Nutrition and Dietetics - Brossura

Brossura

ISBN 10: 0198567251 ISBN 13: 9780198567257

Casa editrice: OUP Oxford, 2006

Riassunto

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.

Su questo libro

Recensione:

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)

...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)

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)

L'autore:

Dr Joan Webster-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 taking up her present post. Her main areas of research are body composition, diabetes and energy balance. Dr Gandy has recently been appointed as Editor of The Journal of Human Nutrition & Dietetics, the official journal of the British Dietetic Association.
Dr Angela Madden graduated from the University of Surrey in 1982 and worked as a clinical dietitian in the NHS for 11 years before becoming a Research Fellow at the Royal Free Hospital. She completed her PhD, entitled Nutritional Status and Body Composition in Patients with Chronic Liver Disease, whilst working there and moved to London Metropolitan University as Senior Lecturer in Human Nutrition and Dietetics in 1999. Her current role is the newly created post of Principal Lecturer in Dietetics at the University of Hertfordshire.
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 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. She was subsequently awarded a grant from the French Association pour La Recherche sur Le Cancer as a Post-Doctorate at the INSERM Group of Metabolic Epidemiology, Montpellier, France, to compare French and English eating habits. She then took up a lectureship in Human Nutrition at the University of Nottingham, UK where she was involved in establishing a new Masters degree in Nutrition & Dietetics. She has been based in Montpellier, France since 2002 conducting in Public Health Nutrition in the 'Nutrition, Food & Society research Unit of the government funded research institute for development: IRD.

Su questa edizione

• Editore: OUP Oxford
• Data di pubblicazione: 2006
• ISBN 10: 0198567251
• ISBN 13: 9780198567257
• Rilegatura: Copertina flessibile
• Numero edizione: 1
• Numero di pagine: 776
• Redattore: Webster-Gandy Joan, Madden Angela, Holdsworth Michelle