Since it was first published in 1988, the Manual of Dietetic Practice has become an indispensable textbook and reference for all those involved in the field of clinical nutrition and dietetics. Compiled from the knowledge of both individual experts and the British Dietetic Association's Specialist Groups, it is a comprehensive guide to the principles and practice of dietetics across its entire range - from health promotion to disease management. The third edition has been fully revised in terms of content and presentation, and new topics such as clinical effectiveness, cognitive behavioural therapy and healthcare ethics have been included.
From reviews of previous editions
'All sections of this book are excellently written and presented. In the introduction the editor states that its purpose is "to provide the information dietitians need in order to use their skills effectively". The production of such an authoritative source of essentially practical information on all aspects of dietetics fulfils this aim and the book can be recommended to qualified and student dietitians alike. Although the manual is clearly aimed at dietitians in clinical practice, it will be a useful reference source for all health care professionals with an interest in nutrition.' European Journal of Clinical Nutrition
'Highly recommended to all dietitians and anyone interested in practical dietetic and nutritional information which is relevant and useful. The user-friendly format makes the text easy to read and to skim quickly for specific details despite the enormous range of topics covered.' Australian Journal of Nutrition and Dietetics
'This manual is an excellent resource for experienced practitioners. It is well organized and filled with practical, clearly presented, sound information.' Journal of Nutrition Education
'Clear, concise, comprehensive, and well referenced, it provides an essential source of dietetic practice.' The Lancet
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About the Author
Table of Contents
Section 1. General Dietetic Principles and Practice.
1.1. Diet, health and disease.
1.2. Healthy eating.
1.3. Dietary reference values.
1.4. Food composition tables.
1.5. Dietary assessment.
1.6. Dietary modification.
1.7. Achieving behavioural change.
1.8. Assessment of nutritional status.
1.9. Assessment of nutritional risk.
1.10. Estimating nutritional requirements.
1.11. Undernutrition and the principles of nutritional support.
1.12. Oral nutritional support.
1.13. Artificial nutritional support and enteral feeding.
1.14. Enteral feeding in paediatric patients.
1.15. Parenteral nutrition.
1.16. Food service in hospitals and institutions.
1.17. Professional practice.
1.18. Clinical effectiveness.
1.19. Healthcare ethics..
Section 2: Foods and Nutrients.
2.2. Dietary protein and amino acids.
2.3. Dietary fat and fatty acids.
2.4. Dietary carbohydrate.
2.5. Dietary fibre (non-starch Polysaccharide).
2.7. Minerals and trace elements.
2.9. Biologically active dietary constituents.
2.10. Food Law.
2.11. Food and nutrition labelling.
2.12. Drug-nutrient interactions..
Section 3: Nutritional Needs of Population Subgroups.
3.2. Preterm infants.
3.4. Preschool children.
3.5. School-aged children.
3.7. Older adults.
3.8. People in low-income groups.
3.9. People from ethnic minority groups.
3.10. Vegetarianism and veganism.
3.11. People with physical or learning disabilities.
3.12. Nutrition for exercise and sport..
Section 4: Dietetic Management of Disease.
4.1. Dental disorders.
4.2. Disorders of the Mouth and Throat.
4.4. Disorders of the Oesophagus.
4.5. Disorders of the stomach and duodenum.
4.6. Disorders of the pancreas.
4.7. Cystic Fibrosis.
4.9. Coeliac disease.
4.10. Inflammatory bowel disease: Crohn's disease and ulcerative colitis.
4.11. Disorders of the colon.
4.12. Intestinal resection.
4.13. Liver and biliary disease.
4.14. Renal disease.
4.15. Gout and renal stones.
4.16. Diabetes mellitus.
4.18. Cognitive-behavioural therapy in obesity treatment.
4.19. Eating disorders.
4.20. Prader-Will Syndrome.
4.21. Cardiovascular disease: general aspects.
4.22. Coronary heart disease.
4.26. Neurodegenerative disorders.
4.27. Multiple sclerosis.
4.28. Neurodegenerative disorders.
4.33. Disorders of the skin.
4.34. Food allergy and intolerance.
4.35. Food exclusion in the management of allergy and intolerance.
4.36. AIDS and HIV disease.
4.38. Immunosuppressed states.
4.39. Terminal illness and palliative care..
Section 5: Dietetic Management of Acute Trauma.
5.1. Metabolic consequences of Jury.
5.2. Intensive care.
5.3. Head injury.
5.4. Spinal cord injury.
5.5. Burn injury.
5.7. Chyle leakage.
5.8. Wound healing and tissue viability..
Section 6: Appendices.
6.1. Weights and measures reference data.
6.2. Dietary reference data.
6.3. Body mass index reference data.
6.4. Anthropometric reference data.
6.5. Energy prediction reference data.
6.6. Clinical chemistry reference data.
6.7. Nutritional supplements and enteral feeds.
6.8. Abbreviations and medical shorthand.