Manual of Dietetic Practice / Edition 4

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The standard work for all those involved in the field of clinical nutrition and dietetics, The Manual of Dietetic Practice has been equipping health care professionals with the essential foundations on which to build expertise and specialist skill since it was first published in 1988.

The fourth edition responds to the changing demand for multidisciplinary, patient-centred, evidence-based practice and has been expanded to include dedicated chapters covering adult nutrition, freelance dietetics, complementary and alternative therapies.

Compiled from the knowledge of both individual experts and the British Dietetic Association's Specialist Groups, this truly is the essential guide to the principles of dietetics across its whole range.

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Editorial Reviews

From the Publisher
This is an immensely valuable and comprehensive reference book for all dietitians, including those newly qualified and those returning to practice, as well as dietetic students. It will be equally useful to other healthcare professionals interested in the application of nutrition. ( The British Dietetic Association, 2008)
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Product Details

  • ISBN-13: 9781405135252
  • Publisher: Wiley
  • Publication date: 7/1/2007
  • Edition description: Revised
  • Edition number: 4
  • Pages: 912
  • Product dimensions: 8.90 (w) x 11.20 (h) x 1.80 (d)

Meet the Author

Francis Bryan is the pseudonym of a very prominent British broadcast journalist.
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Table of Contents

Contributors viii.

Introduction xii.

SECTION 1 General dietetic principles and practice 1.

1.1 Diet, health and disease 2.

1.2 Healthy eating, healthy lifestyle 10.

1.3 Dietary reference values 20.

1.4 Food composition tables 27.

1.5 Dietary assessment 32.

1.6 Dietary modification 41.

1.7 Changing health behaviour 46.

1.8 Assessment of nutritional status 59.

1.9 Estimating nutritional requirements 71.

1.10 Malnutrition 80.

1.11 Oral nutritional support 91.

1.12 Enteral feeding 97.

1.13 Paediatric enteral feeding 107.

1.14 Parenteral nutrition 113.

1.15 Food service in hospitals and institutions 120.

1.16 Professional practice 129.

1.17 Freelance dietetics 142.

SECTION 2 Foods and nutrients 149.

2.1 Dietary energy 150.

2.2 Dietary protein and amino acids 157.

2.3 Dietary fat and fatty acids 163.

2.4 Dietary carbohydrate 172.

2.5 Dietary fibre 180.

2.6 Vitamins 187.

2.7 Minerals and trace elements 200.

2.8 Fluid 217.

2.9 Miscellaneous dietary components 222.

2.10 Food law and labelling 230.

2.11 Complementary and alternative therapies 241.

2.12 Drug–nutrient interactions 249.

SECTION 3 Nutritional needs of population subgroups 255.

3.1 Pregnancy 256.

3.2 Preterm infants 267.

3.3 Infants 274.

3.4 Pre-school children (1–4 years) 292.

3.5 School-aged children 302.

3.6 Adolescents 311.

3.7 Adults 319.

3.8 Older adults 330.

3.9 People in low-income groups 343.

3.10 People from black and minority ethnic groups 351.

3.11 Vegetarianism and veganism 375.

3.12 People with physical or learning disabilities 386.

3.13 Sports nutrition 399.

SECTION 4 Dietetic management of disease 409.

4.1 Dental disorders 410.

4.2 Dysphagia 416.

4.3 Disorders of the upper aerodigestive tract 424.

4.4 Disorders of the stomach and duodenum 434.

4.5 Disorders of the pancreas 439.

4.6 Cystic fibrosis 443.

4.7 Malabsorption 455.

4.8 Coeliac disease 461.

4.9 Inflammatory bowel disease – Crohn’s disease and ulcerative colitis 475.

4.10 Disorders of the colon 486.

4.11 Intestinal failure and intestinal resection 496.

4.12 Liver and biliary disease 504.

4.13 Renal disease 523.

4.14 Gout and renal stones 537.

4.15 Diabetes mellitus 545.

4.16 Obesity – general aspects 567.

4.17 Management of obesity and overweight 574.

4.18 Eating disorders 585.

4.19 Cardiovascular disease – general aspects 594.

4.20 Coronary heart disease 604.

4.21 Dyslipidaemia 615.

4.22 Hypertension 626.

4.23 Stroke 632.

4.24 Parkinson’s disease 639.

4.25 Motor neurone disease 646.

4.26 Rare neurological disorders 653.

4.27 Multiple sclerosis 660.

4.28 Chronic fatigue syndrome/myalgic encephalomyopathy 668.

4.29 Neurorehabilitation 673.

4.30 Dementias 681.

4.31 Mental illness 689.

4.32 Osteoporosis 705.

4.33 Arthritis 714.

4.34 Food hypersensitivity 723.

4.35 Food exclusion in the management of food hypersensitivity 742.

4.36 HIV disease and AIDS 754.

4.37 Cancer 769.

4.38 Clean diets for immunocompromised patients 780.

4.39 Palliative care and terminal illness 783.

SECTION 5 Dietetic management of acute trauma 789.

5.1 Critical care 790.

5.2 Traumatic brain injury 805.

5.3 Spinal cord injury 813.

5.4 Burn injury 821.

5.5 Surgery 830.

5.6 Wound healing, tissue viability and pressure sores 836.

SECTION 6 Appendices 845.

6.1 Weights and measures 846.

6.2 Dietary data 849.

6.3 Body mass index 853.

6.4 Anthropometric data 855.

6.5 Predicting energy requirements 858.

6.6 Clinical chemistry 861.

6.7 Nutritional supplements and enteral feeds 865.

6.8 Abbreviations 869.

6.9 Useful contacts 876.


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