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Oxford Handbook of Nutrition and Dietetics

Oxford Handbook of Nutrition and Dietetics
titolo Oxford Handbook of Nutrition and Dietetics
curatori , ,
argomento Medicina Scienza dell'alimentazione Dietologia
editore Oxford University Press
formato Libro
lingua inglese
pagine 960
pubblicazione 2020
numero edizione 3
ISBN 9780198800132
44,00 41,80 (-5%)
Disponibilità immediata
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.

Indice testuale

1: Introduction to nutrition 2: Dietary reference values and food-based dietary guidelines 3: Current dietary patterns in the UK 4: Nutrition assessment 5: Macronutrients and energy balance 6: Micronutrients 7: Electrolytes and fluid balance 8: Food labelling, functional foods, nutrigenetics, and nutrigenomics and food supplements 9: Non-nutrient components of food 10: Nutrition and catering in institutions 11: Popular diets 12: Diet before and during pregnancy 13: Infants and preschool children 14: School-aged children and adolescents 15: Older people 16: Nutrition in vulnerable population groups 17: Nutrition intervention with patients and individuals 18: Nutrition policy 19: Healthy and sustainable diets 20: Global nutrition 21: Obesity 22: Diabetes 23: Cardiovascular disease 24: Cancer and leukaemia 28: Nutrition support 26: Nutrition in gastrointestinal diseases 27: Pancreatic disease 28: Liver disease 29: Renal disease 30: Respiratory disease and cystic fibrosis 31: Human immunodeficiency virus (HIV) infection 32: Nutrition in mental health 33: Nutrition in neurological conditions 34: Rheumatology, dermatology, and bone health 35: Palliative care 36: Inherited metabolic disorders 37: Food hypersensitivity 38: Drug-nutrient interactions and prescription of nutritional products

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