Fully updated, the Oxford Handbook of Nutrition and Dietetics, third edition is a practical quick-reference guide to nutrition in the prevention and treatment of disease and the maintenance of good health.
Inhaltsverzeichnis
- 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
