Oxford Handbook Of Nutrition And Dietetics

Fully updated, the Oxford Handbook of Nutrition and Dietetics, second edition is a practical quick-reference guide to nutrition in the prevention and treatment of disease and the maintenance of good health.

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.

The importance of nutrition in the prevention and treatment of disease and the maintenance of good health is being increasingly recognised. Nutrition is an area that all health professionals need to be aware of and yet one in which few are specifically trained. Nutrition is also becoming a valued topic in many curricula. It is a vast subject and textbooks are by necessity large and can stay stuck on the bookshelf. The Oxford Handbook of Nutrition and Dietetics makes this information more accessible to dieticians, doctors, nurses, nutritionists and other healthcare professionals by providing a practical, easily accessible, concise and up to date evidence-based guide in a user-friendly portable handbook. The health professional who encounters nutritional problems will find the necessary information in this book on either how to respond to patient queries, or when to refer to a more specialized practitioner.The handbook covers the entire life cycle from preconception to old age and is arranged in 36 chapters which include nutrition assessment, food labelling, functional foods and food supplements, non-nutrient components of food, drug-nutrient interactions and prescription of nutritional products, nutrition in systems-based diseases, nutrition in special groups, such as the very young and older people, and popular diets.

The importance of nutrition in the prevention and treatment of disease and the maintenance of good health is being increasingly recognised. Nutrition is an area that all health professionals need to be aware of and yet one in which few are specifically trained. However it is now becoming a valued topic in many curricula. The Oxford Handbook of Nutrition and Dietetics makes this information more accessible to dieticians, doctors, nurses, nutritionists, and other healthcare professionals by providing a practical, easily accessible, concise and up-to-date evidence-based guide in a user-friendly portable handbook. It covers the entire life cycle from preconception to old age. As the general public is increasingly aware of the food they eat and the role nutrition plays in health and disease, health professionalsmust have the kind of knowledge in this book at their fingertips.

Fermentation, as a chemical and biological process, is everywhere. Countless societies throughout history have used it to form a vast array of foods and drinks, many of which were integral and essential to those cultures; it could be argued that the production of beer and bread formed the basis of many agriculture-based civilizations. Today, nearly every person on the planet consumes fermented products, from beer and wine, to bread and dairy products, to certain types of meat and fish. Fermentation is a nearly ubiquitous process in today's food science, and an aspect of chemistry truly worth understanding more fully. In The Oxford Handbook of Food Fermentations, Charles W. Bamforth and Robert E. Ward have collected and edited contributions from many of the world's experts on food fermentation, each focused on a different fermentation product. The volume contains authoritative accounts on fermented beverages, distilled beverages, and a diverse set of foods, as well as chapters on relevant biotechnology. Each chapter embraces the nature of the product, its production, and its final composition. The text also touches on the raw materials and processes involved in producing packaged foodstuff, and the likely future trends in each area. In the conclusion, Bamforth and Ward present a comparison between the various products and the diverse technologies employed to produce them. Fermentation is a multifaceted process that affects a wide variety of products we consume, and The Oxford Handbook of Food Fermentations is the definitive resource that captures the science behind fermentation, as well as its diverse applications.

In three sections, the Oxford Handbook of the History of Medicine celebrates the richness and variety of medical history around the world. It explore medical developments and trends in writing history according to period, place, and theme.

The Oxford Handbook of the Self explores a fascinating diversity of questions about our understanding of self from a variety of interdisciplinary perspectives, including philosophy, ethics, psychology, neuroscience, psychopathology, narrative, and postmodern theories.

Aims to bring together, present, and discuss what is known about work and organizations and their connection to broader economic change in Europe and America. This volume contains a range of theoretically informed essays, which give comprehensive coverage of changes in work, occupations, and organizations.