Oxford Handbook of nutrition and dietetics / edited by Joan Webster-Gandy, Angela Madden, Michelle Holdsworth. -- 3rd ed. -- Oxford : Oxford University Press, 2020. – (61.115073 /O98 /3rd ed.)

Contents

Contributors xv

Symbols and abbreviations xix

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 interventions with patients and individuals

18 Nutrition policy

19 Healthy and sustainable diets

20 Global nutrition

21 Obesity

22 Diabetes

23 Cardiovascular disease

24 Cancer

25 Nutrition support

26 Nutrition in gastrointestinal diseases

27 Pancreatic disease

28 Liver disease

29 Kidney 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

Appendix 1

Appendix 2

Appendix 3

Appendix 4

Appendix 5

Appendix 6

Appendix 7

Appendix 8

Index