Oxford Handbook of Nutrition and Dietetics Part-work (fasciculo)
Edited by Joan (Freelance dietitian and Visiting Researcher, University of Hertfordshire, UK) Webster-Gandy, Angela (Principal Lecturer in Dietetics, University of Hertfordshire, UK) Madden, Michelle (Senior Lecturer, Public Health section of ScHARR, University of Sheffield) Holdsworth
Part of the Oxford Medical Handbooks series
Fully updated, the Oxford Handbook of Nutrition and Dietetics, second edition is a practical quick-reference guide to the vital and valued subject of nutrition in the prevention and treatment of disease and the maintenance of good health.
This handbook will be an invaluable companion for all dieticians, nutritionists, and nurses, as well as doctors and students in a variety of specialities.
Concise and bulleted, this handbook takes an integrated approach which facilitates the links between all aspects of nutrition and dietetics.
Including nutritional science and based on clinical evidence, it covers everything you will need to be able to carry out your role effectively and confidently.
Sections on obesity and a new chapter on international nutrition are timely and topical.
Also included is information on nutrition assessment, popular diets, nutrition in systems-based diseases, rarer conditions, as well as helpful lists of foods rich in or free from certain nutrients, and normal range guides and handy reference values.
This handbook makes sure the relevant information is at your fingertips whenever you need it, with links to further reading and online sources.
- Format: Part-work (fasciculo)
- Pages: 840 pages
- Publisher: Oxford University Press
- Publication Date: 22/12/2011
- Category: Dietetics & nutrition
- ISBN: 9780199585823