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Oxford Handbook of Nutrition and Dietetics de Joan Webster-Gandy

Oxford Handbook of Nutrition and Dietetics: Oxford Medical Handbooks

Editat de Joan Webster-Gandy, Angela Madden, Michelle Holdsworth
Notă:  5.00 · o notă - 1 recenzie 
en Limba Engleză Flexibound – 7 iul 2020

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.

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Specificații

ISBN-13: 9780198800132
ISBN-10: 0198800134
Pagini: 960
Dimensiuni: 113 x 182 x 34 mm
Greutate: 0.54 kg
Ediția:3
Editura: OUP OXFORD
Colecția OUP Oxford
Seria Oxford Medical Handbooks

Locul publicării:Oxford, United Kingdom

Recenzii de la cititorii Books Express

Gabriela Visan a dat nota:

Un ghid practic, concis, complex pentru nutritie si dietetica. Dintr-o coperta in alta parcurgi de la elemente introductive si componente alimentare ( inclusiv aditivi alimentari ) pana la metode de evaluare, ghiduri practice, instrumente de sreening. Deasemenea cartea acopera atat aria alimentatiei omului sanatos in diferite perioade de viata (copii,adolescenti, gravide, batrani) cat si cea a persoanelor cu diferite patologii. De la alergie, obezitate, diabet, afectiuni gastrointestinale pana la boli neurologice, imunologice genetice sau cancer, cartea ofera recomandari alimentare si diete dar atentioneaza si asupra interactiunilor terapiilor aplicabile. Fiecare capitol este insotit de referinte stiintifice ceea ce face ca acest ghid de nutritie si dietetica sa fie esential atat pentru un specialist in nutritie cat si pentru orice persoana preocupata de sanatatea prin alimentatie.

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Recenzii

"...worthy of a place in the clinician's library of practical information. It enunciates the principles and contemporary science on which clinical (and, in large measure, public health) nutrition should be based on."

Notă biografică

Dr Joan Gandy is a Registered Dietitian who has worked as a dietitian in a variety of settings. She studied for her PhD while working at the MRC's Clinical Research Centre. She worked at Oxford Brookes University as a Senior Research Fellow and helped set up an MSc in Public Nutrition (Nutrition) at Westminster University. Her main areas of research are hydration, public health, and energy balance.Dr Angela Madden is a Registered Dietitian. She graduated from the University of Surrey and worked as a clinical dietitian in the NHS for 11 years before becoming a Research Fellow at the Royal Free Hospital. She was awarded her PhD for her thesis entitled Nutritional Status and Body Composition in Patients with Chronic Liver Disease. She has continued her career as a lecturer at London Metropolitan University and more recently at the University of Hertfordshire where she leads a team ofdietitians and nutritionists involved in teaching and research.Prof Michelle Holdsworth is a Registered Public Health Nutritionist (UK Nutrition Society) and a Registered Dietitian. After working in various NHS hospital and community dietetics posts in the UK, she developed research interests in evaluating the effectiveness of community nutrition projects and went on to study for a PhD in Public Health Nutrition at the University of Leicester. She has worked as Chargée de Recherche for the French National Institute for Sustainable Development (IRD)for8 years altogether, based in the UMR NUTRIPASS (Joint Research Unit on Food & Nutrition Research Global South), where her research is focused on changing food environments and dietary behaviours in Africa. She has worked for 12 years at the Universities of Nottingham and Sheffield in the UK, initially asAssistant Professor, then Associate Professor and subsequently Full Professor.