Table of Contents

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

About the Author

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.

Reviews

`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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