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Download PDF Oxford Handbook of Nutrition and Dietetics


When we were approached to write this handbook the original idea was to write a book for general practice. However, we all remember being student dietitians and all created our own handbook of useful information that we carried around with us and were totally lost without. On reflection of what text books are now available in nutrition or dietetics, it became clear that although there are now concise pocket books written for dietitians working predominantly in a clinical setting, there was a need for a user friendly handbook of nutrition and dietetics for a wider audience that included doctors, nurses, nutritionists and other health care professionals. The available textbooks are, by necessity, large tomes or series that are unlikely to adorn the shelves of many doctors or nurses whether in primary or secondary care.

As a result, we have tried to present nutritional science, therapeutics and community public health nutrition in a concise and integrated manner. While writing the text we have tried to identify what information would be useful to different professionals in a variety of settings. For example a doctor or nurse may want information on obesity and will find a ready reckoner for the calculation of BMI, information on associated problems and treatment options. Dietitians working in the community or public health will have this information but will find the sections on the measurements of obesity or nutrition interventions more informative. How well we have achieved this is for the reader to decide.

Nutrition is fascinating for many reasons, one of which is the fact that it is a very dynamic discipline. We have tried very hard to be contemporary but there will inevitably be changes in basic science, practice and policy as the discipline continues to evolve. Major developments and changes will be posted on the relevant page of the OUP web site. For us it has been a very enjoyable, if at times rather demanding, process and we hope that this book is useful to all health care professionals


  1. Introduction to nutrition
  2. Dietary reference values (DRVs) and food-based dietary guidelines
  3. Current dietary patterns in the UK
  4. Nutrition assessment
  5. Nutrients
  6. Food labelling, functional foods, and food supplements
  7. Non-nutrient components of food
  8. Drug–nutrient interactions and prescription of nutritional products
  9. Diet before and during pregnancy
  10. Infants and preschool children
  11. School-aged children and adolescents
  12. Older people
  13. Nutrition in special groups
  14. Nutrition intervention with individuals
  15. Nutrition intervention with populations
  16. Nutrition support
  17. Obesity
  18. Diabetes
  19. Cardiovascular disease
  20. Cancer and leukaemia
  21. Nutrition in gastrointestinal diseases
  22. Pancreatic disease
  23. Liver disease
  24. Renal disease
  25. Respiratory disease and cystic fibrosis
  26. Human immunodeficiency virus (HIV) infection
  27. Nutrition in mental health
  28. Nutrition in neurological conditions
  29. Palliative care
  30. Inherited metabolic disorders
  31. Epilepsy and ketogenic diets
  32. Food hypersensitivity
  33. Rheumatology and bone health
  34. Hospital catering
  35. Popular diets

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