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
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.
`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
`...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
`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
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