Oxford Handbook of Nutrition and Dietetics Third Edition PDF

1 Introduction to nutrition 1
2 Dietary reference values and food- based
dietary guidelines 21
3 Current dietary patterns in the UK 33
4 Nutrition assessment 37
5 Macronutrients and energy balance 61
6 Micronutrients 99
7 Electrolytes and fluid balance 175
8 Food labelling, functional foods, nutrigenetics,
and nutrigenomics and food supplements 187
9 Non- nutrient components of food 205
10 Nutrition and catering in institutions 219
11 Popular diets 231
12 Diet before and during pregnancy 237
13 Infants and preschool children 257
14 School- aged children and adolescents 303
15 Older people 321
16 Nutrition in vulnerable population groups 337
17 Nutrition interventions with patients
and individuals 365
18 Nutrition policy 391
19 Healthy and sustainable diets 423
20 Global nutrition 435
21 Obesity 469
22 Diabetes 493
23 Cardiovascular disease 519
24 Cancer 541
25 Nutrition support 555
26 Nutrition in gastrointestinal diseases 621
27 Pancreatic disease 679
28 Liver disease 689
29 Kidney disease 703
30 Respiratory disease and cystic fibrosis 735
31 Human immunodeficiency virus (HIV) infection 745
32 Nutrition in mental health 753
33 Nutrition in neurological conditions 781
34 Rheumatology, dermatology, and bone health 795
35 Palliative care 811
36 Inherited metabolic disorders 815
37 Food hypersensitivity 825
38 Drug– nutrient interactions and prescription
of nutritional products
Oxford Handbook of Nutrition and Dietetics Third Edition PDF Ebook

Joan Webster-Gandy, Freelance Dietitian, London, UK; Angela Madden, Principal Lecturer in Nutrition and Dietetics University of Hertfordshire Herts, UK; Michelle Holdsworth, Professor in Public Health (Honorary) School of Health & Related Research University of Sheffield, UK

Dr Joan Gandy is a Registered Dietitian who has worked as a dietitian in a variety of settings. 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 an MSc in Public Nutrition (Nutrition) at
Westminster University. Her main areas of research are hydration, public health, and energy balance.

Dr Angela Madden is a Registered Dietitian. She graduated from the University of Surrey and worked as a clinical dietitian in the NHS for 11 years before becoming a Research Fellow at the Royal Free Hospital. She was awarded her PhD for her thesis entitled Nutritional Status and Body Composition in
Patients with Chronic Liver Disease. She has continued her career as a lecturer at London Metropolitan University and more recently at the University of Hertfordshire where she leads a team of dietitians and nutritionists involved in teaching and research.

Prof Michelle Holdsworth is a Registered Public Health Nutritionist (UK Nutrition Society) and a Registered Dietitian. After working in various NHS hospital and community dietetics posts in the UK, she developed research interests in evaluating the effectiveness of community nutrition projects and
went on to study for a PhD in Public Health Nutrition at the University of Leicester. She has worked as Chargée de Recherche for the French National Institute for Sustainable Development (IRD) for 8 years altogether, based in the UMR NUTRIPASS (Joint Research Unit on Food & Nutrition Research Global
South), where her research is focused on changing food environments and dietary behaviours in Africa. She has worked for 12 years at the Universities of Nottingham and Sheffield in the UK, initially as Assistant Professor, then Associate Professor and subsequently Full Professor.