LEADER 05659nam 2200733Ia 450 001 9910960296603321 005 20251117074148.0 010 $a1-283-58226-0 010 $a9786613894717 010 $a0-19-158544-0 035 $a(CKB)2430000000022554 035 $a(EBL)975529 035 $a(OCoLC)801363507 035 $a(SSID)ssj0000353464 035 $a(PQKBManifestationID)12136621 035 $a(PQKBTitleCode)TC0000353464 035 $a(PQKBWorkID)10301993 035 $a(PQKB)11662161 035 $a(Au-PeEL)EBL975529 035 $a(CaPaEBR)ebr10581327 035 $a(CaONFJC)MIL389471 035 $a(MiAaPQ)EBC975529 035 $a(EXLCZ)992430000000022554 100 $a20060608d2006 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aOxford handbook of nutrition and dietetics /$f[edited by] Joan Webster-Gandy, Angela Madden, Michelle Holdsworth 205 $a1st ed. 210 $aOxford ;$aNew York $cOxford University Press$d2006 215 $a1 online resource (773 pages) 225 1 $aOxford medical publications 225 1 $aOxford handbooks 300 $aDescription based upon print version of record. 311 08$a0-19-856725-1 320 $aIncludes bibliographical references (p. 713-715) and index. 327 $aContents; 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 327 $aVitamin 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 supplements; Food labelling 327 $aFunctional 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 327 $aInfant 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 327 $aNutritional 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 327 $aInfluences on food choice 330 $aThe importance of nutrition in the prevention and treatment of disease and the maintenance of good health is being increasingly recognised. Nutrition is an area that all health professionals need to be aware of and yet one in which few are specifically trained. Nutrition is also becoming a valued topic in many curricula. It is a vast subject and textbooks are by necessity large and can stay stuck on the bookshelf. The Oxford Handbook of Nutrition and Dietetics makesthis information more accessible to dietitians, doctors, nurses, nutritionists and other healthcare professionals by providing a p 410 0$aOxford medical publications. 410 0$aOxford handbooks. 517 3 $aHandbook of nutrition and dietetics 517 3 $aNutrition and dietetics 606 $aDiet therapy$vHandbooks, manuals, etc 606 $aNutrition$vHandbooks, manuals, etc 615 0$aDiet therapy 615 0$aNutrition 676 $a615.8/54 701 $aGandy$b Joan$01713423 701 $aMadden$b Angela$f1960-$01864471 701 $aHoldsworth$b Michelle$01864472 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910960296603321 996 $aOxford handbook of nutrition and dietetics$94471299 997 $aUNINA