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.
Since publication of its first edition, Manual of DieteticPractice has remained an essential guide to the key principlesof dietetics and a core text for healthcare professionals lookingto develop their expertise and specialist skills. Publishedon behalf of the British Dietetic Association, the UK professionalbody for dietitians, it covers the entire dietetics curriculum andis also an ideal reference text for qualified practitioners. The book has been extensively restructured for its fifth editionand is now divided into two parts to make it easier to locate keytopics. The first part covers professional practice, nutrition inspecific groups, nutritional status and non-clinical areas ofdietetic practices, while the second focuses on clinical dieteticpractice, including nutrition support, and dietetic practice inindividual areas of disease, from respiratory and renal disordersto mental health and palliative care. This edition alsooffers a companion website, www.manualofdieteticpractice.com, whichincludes case studies, discussion vignettes to place topics in aclinical context, downloadable copies of the appendices, key tablesand figures, and references and useful links.
Since Arnold Bender's classic Food processing and nutrition in 1978, there has been no single volume survey of the impact of processing on the nutritional quality of food. With its distinguished editors and international team of contributors, The nutrition handbook for food processors, fills that gap. It summarises the wealth of research in an area as important to the food industry as it is to health-conscious consumers. Part one provides the foundation for the rest of the book, looking at consumers and nutrition. After a discussion of surveys on what consumers eat, there are two reviews of research on the contribution of vitamins and minerals to health. Three further chapters discuss how nutrient intake is measured and at how nutrition information is presented to and interpreted by consumers. Part two looks at processing and nutritional quality. Two introductory chapters look at raw materials, discussing the nutritional enhancement of plant foods and meat respectively. The remaining chapters review the impact of processing, beginning with a general discussion of the stability of vitamins during processing. There are chapters on processes such as thermal processing, frying, freezing, packaging and irradiation. The book also covers newer processes such as microwave processing, ohmic heating and high pressure processing. Given the unprecedented attention on the impact of processing on the nutritional quality of food, The nutrition handbook for food processors is a standard work in its field. Summarises key findings on diet and nutrient intake, the impact of nutrients on health, and how food processing operations affect the nutritional quality of foods Examines consumers and nutrition, processing and nutritional quality, and nutritional enhancement of plant foods and meat, among other topics Reviews the wealth of recent research in an area as important to the food industry as it is to health-conscious consumers
This book covers the information sources for six groups of allied health workers who treat patients directly and whose therapies have their own defined literatures: chiropodists, dieticians, occupational therapists, physiotherapists, radiographers (both remedial and therapeutic) and speech therapists.
This is the first book aimed directly at nurses which gives them appropriate background information on Coronary Heart Disease (CHD). It is a succinct guide to CHD risk factors & gives practical advice & discussions of modern management strategies.