Edited by Sumantra Ray, Sue Fitzpatrick, Rajna Golubic, Susan Fisher, and edited with assistance of Sarah Gibbings
Oxford Medical Handbooks
Reflects the latest legislative framework.
Provides equal focus to qualitative and quantitative aspects.
Covers the breadth of information required for GCP education and related examination, including FPH.
Comprehensive start-up toolkit for new researchers in any health-related field.
Judy Lawrence, Pauline Douglas, Joan Gandy
The ideal companion resource to ‘Manual of Dietetic Practice’, this book takes a problem-based learning approach to dietetics and nutrition with cases written and peer reviewed by registered dietitians, drawing on their own experiences and specialist knowledge
Each case study follows the Process for Nutrition and Dietetic Practice published by the British Dietetic Association in 2012
Includes case studies in public health, an increasingly important area of practice.
Since publication of its first edition, Manual of Dietetic Practice has remained an essential guide to the key principles of dietetics and a core text for healthcare professionals looking to develop their expertise and specialist skills. Published on behalf of the British Dietetic Association, the UK professional body for dietitians, it covers the entire dietetics curriculum and is also an ideal reference text for qualified practitioners.
Edited by Joan Webster-Gandy, Angela Madden, and Michelle Holdsworth
Fully updated with the latest evidence-based guidelines and knowledge
Practical and concise quick reference guide to the whole field of nutrition and dietetics
Covers the important and growing problem of obesity
Includes the nutritional science which underpins the application of nutrition
Covers the entire lifecycle from preconception to old age
The food you eat has a strong influence on your health and on your chances of developing heart disease and some types of cancer. This book is aimed at people who are basically healthy, to help them understand nutrition and choose a diet that will keep them in good health. The book provides an overview of nutrition, explaining the process of digestion and your need for energy, protein, fat, carbohydrates, vitamins and minerals. These sections include the science of nutrition, good food sources and links with illnesses. The book will help you make informed choices about your diet, and explain how to make sense of the nutritional labeling on food packets
Kieran Tuoy and Dan Del Rio
One comprehensive, translational source for all aspects of nutrition and diet's effect on gastrointestinal health and disease
Experts in nutrition, diet, microbiology and immunology take readers from the bench research (cellular and biochemical mechanisms of vitamins and nutrients) to new preventive and therapeutic approaches
Clear presentations by leading researchers of the cellular mechanisms underlying diet, immune response, and gastrointestinal disease help practicing nutritionists and clinicians (gastroenterologists, endocrinologists) map out new areas for clinical research and structuring clinical recommendations
Edited by Peter Faber and Mario Siervo
This volume provides comprehensive guidelines for the nutritional support of critically ill patients and is valuable reading for doctors, nurses, dieticians and practitioners working within the critical care environment. It begins by discussing nutritional physiology and patient assessment, providing an essential foundation for planning and managing the dietary requirements of critically ill patients. Internationally-recognized authors present evidence-based guidelines for managing various groups, including surgical patients, patients with burns, and patients with renal failure. The implications of enteral vs. parenteral nutrition, timing of nutritional support, therapeutic strategies, and management of complications are discussed.