Oxford Handbook of Nutrition and Dietetics by Joan GandyOxford Handbook of Nutrition and Dietetics by Joan Gandy

Oxford Handbook of Nutrition and Dietetics

EditorJoan Gandy, Angela Madden, Michelle Holdsworth

Paperback | December 14, 2011

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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 alldieticians, 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 normalrange 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.
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 (Nu...
Title:Oxford Handbook of Nutrition and DieteticsFormat:PaperbackDimensions:840 pages, 7.09 × 3.94 × 0 inPublished:December 14, 2011Publisher:Oxford University PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0199585822

ISBN - 13:9780199585823

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Table of Contents

1. Introduction to nutrition2. Dietary reference values (DRVs) and food-based dietary guidelines3. Current dietary patterns in the UK4. Nutrition assessment5. Macronutrients6. Micronutrients7. Electrolytes and fluid balance8. Food labelling, functional foods, and food supplements9. Non-nutrient components of food10. Catering in institutions11. Popular diets12. Diet before and during pregnancy13. Infants and preschool children14. School-aged children and adolescents15. Older people16. Nutrition in vulnerable groups17. Nutrition intervention with individuals18. Nutrition intervention with populations19. Sustainable diets20. Global nutrition21. Obesity22. Diabetes23. Cardiovascular disease24. Cancer and leukaemia25. Nutrition support26. Nutrition in gastrointestinal diseases27. Pancreatic disease28. Liver disease29. Renal disease30. Respiratory disease and cystic fibrosis31. Human immunodeficiency virus (HIV) infection32. Nutrition in mental health33. Nutrition in neurological conditions34. Rheumatology, dermatology and bone health35. Pallaitive care36. Inherited metabolic disorders37. Food hypersensitivity38. Drug-nutrient interactions and prescription of nutritional products

Editorial Reviews

"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 07/07/07