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Record Nr. |
UNINA9910780633303321 |
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Titolo |
Oxford handbook of nutrition and dietetics / / [edited by] Joan Webster-Gandy, Angela Madden, Michelle Holdsworth |
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Pubbl/distr/stampa |
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Oxford ; ; New York, : Oxford University Press, 2006 |
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ISBN |
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1-283-58226-0 |
9786613894717 |
0-19-158544-0 |
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Descrizione fisica |
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1 online resource (773 pages) |
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Collana |
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Oxford medical publications |
Oxford handbooks |
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Altri autori (Persone) |
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Webster-GandyJoan |
MaddenAngela <1960-> |
HoldsworthMichelle |
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Disciplina |
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Soggetti |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references (p. 713-715) and index. |
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Nota di contenuto |
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Contents; Contributors; Abbreviations; 1 Introduction to nutrition; Definitions and titles; Components of the diet; Food composition tables; Digestion; 2 Dietary reference values (DRVs) and food-based dietary guidelines; Dietary reference values (DRVs); Food-based dietary guidelines (FBDG); 3 Current dietary patterns in the UK; Current dietary patterns; 4 Nutrition assessment; Dietary assessment; Individual assessment; Body composition; Anthropometry; 5 Nutrients; Macronutrients: introduction; Protein; Fats; Carbohydrate; Energy balance; Vitamins: introduction |
Vitamin A (retinol) and carotenoidsVitamin E; Vitamin D (calciferols); Vitamin K; Vitamin C (ascorbic acid); Riboflavin (vitamin B[sub(2)]); Niacin (nicotinamide, nicotinic acid); Thiamin; Folate (folic acid); Vitamin B[sub(6)]; Cobalamin B[sub(12)]; Biotin; Pantothenic acid; Minerals and trace elements: introduction; Calcium; Phosphorus; Iron; Zinc; Copper; Iodine; Selenium; Magnesium; Manganese; Molybdenum; Chromium; Fluorine; Electrolytes: introduction; Sodium; Potassium; Chlorine; Fluid balance; 6 Food labelling, functional foods, and food |
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supplements; Food labelling |
Functional foods and nutraceuticalsFood supplements; 7 Non-nutrient components of food; Alcohol; Biologically active dietary constituents; Food additives; 8 Drug-nutrient interactions and prescription of nutritional products; Drug-nutrient interactions; Prescription of nutritional products; 9 Diet before and during pregnancy; Pre- and periconceptional nutrition in women; DRVs and dietary guidelines during pregnancy; Food safety in pregnancy and maternal weight gain; Dietary problems in pregnancy; Vulnerable groups in pregnancy; Useful websites; 10 Infants and preschool children |
Infant growth and developmentBreast versus bottle feeding; Promoting and establishing breastfeeding; Dietary recommendations for lactating mothers; Establishing bottle-feeding; Weaning; Iron deficiency anaemia; Faltering growth; Constipation, toddler's diarrhoea, and milk intolerance; Nutritionally vulnerable groups; Fussy eaters; Websites and literature for parents; 11 School-aged children and adolescents; Why diet is important in childhood and adolescence; What children and adolescents are eating; Dietary recommendations for children and adolescents |
Nutritional problems of children and adolescentsInfluences on children's food choice; 12 Older people; Older people: introduction; Dietary recommendations for older people; Undernutrition in older people; Other nutritional problems; Community support strategies for promoting a healthy diet for older people; Further information; 13 Nutrition in special groups; Minority ethnic communities; Vegetarians; Eating on a low income; Refugees, asylum seekers, and homeless people; Policy options for reducing food poverty; Useful websites; 14 Nutrition intervention with individuals |
Influences on food choice |
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Sommario/riassunto |
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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. Nutrition is also becoming a valued topic in many curricula. It is a vast subject and textbooks are by necessity large and can stay stuck on the bookshelf. The Oxford Handbook of Nutrition and Dietetics makesthis information more accessible to dietitians, doctors, nurses, nutritionists and other healthcare professionals by providing a p |
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