‏241.00 ₪

Oxford Handbook of Nutrition and Dietetics

‏241.00 ₪

ISBN13

9780198800132

מהדורה

3rd edition

הוצאה לאור

Oxford

פורמט

Paperback

תאריך יציאה לאור

8 ביולי 2020

Fully updated with the latest evidence-based guidelines and knowledge
Practical and concise quick reference guide to the whole field of nutrition and dietetics
Covers the important and growing problem of obesity
Includes the nutritional science which underpins the application of nutrition
Covers the entire lifecycle from preconception to old age

New to this Edition:

Entire content updated to give the current knowledge, recommendations (e.g. school meals), and guidance from NICE and other professional bodies (e.g. obesity, irritable bowel disease guidance from the IBD standards group).
Revisions to reflect UK governmental reorganisation of the Food Standards Agency (FSA)
New specialist contributors to cover updated topics such as inherited metabolic disorders in adults

לדלג לסוף של גלריית תמונות

לדלג להתחלה של גלריית תמונות

פרטים

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. However it is now becoming a valued topic in many curricula. The Oxford Handbook of Nutrition and Dietetics makes this information more accessible to dieticians, 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. It covers the entire life cycle from preconception to old age. As the general public is increasingly aware of the food they eat and the role nutrition plays in health and disease, health professionalsmust have the kind of knowledge in this book at their fingertips.

מידע נוסף

מידע נוסף
מהדורה	3rd edition
פורמט	Paperback
הוצאה לאור	Oxford
תאריך יציאה לאור	8 ביולי 2020
תוכן עניינים	1:Introduction to nutrition 2:Dietary reference values and food-based dietary guidelines 3:Current dietary patterns in the UK 4:Nutrition assessment 5:Macronutrients and energy balance 6:Micronutrients 7:Electrolytes and fluid balance 8:Food labelling, functional foods, nutrigenetics, and nutrigenomics and food supplements 9:Non-nutrient components of food 10:Nutrition and 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 population groups 17:Nutrition intervention with patients and individuals 18:Nutrition policy 19:Healthy and sustainable diets 20:Global nutrition 21:Obesity 22:Diabetes 23:Cardiovascular disease 24:Cancer and leukaemia 28: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:Palliative care 36:Inherited metabolic disorders 37:Food hypersensitivity 38:Drug-nutrient interactions and prescription of nutritional products
Author	Joan Webster-Gandy, Angela Madden, and Michelle Holdsworth