Table of Contents

1. Introduction to nutrition; 2. Dietary reference values (DRVs)and food-based dietary guidelines; 3. Current dietary patterns in the UK; 4. Nutrition assessment; 5. Nutrients; 6. Food labelling, functional foods and food supplements; 7. Non-nutrient components of food; 8. Drug-nutrient interactions and prescription of nutritional products; 9. Diet before and during pregnancy; 10. Infants and preschool children; 11. School-aged children and adolescents; 12. Older people; 13. Nutrition in special groups; 14. Nutrition intervention with individuals; 15. Nutrition intervention with populations; 16. Nutrition support; 17. Obesity; 18. Diabetes; 19. Cardiovascular disease; 20. Cancer and leukaemia; 21. Nutrition in gastrointestinal diseases; 22. Pancreatic disease; 23. Liver disease; 24. Renal disease; 25. Respiratory disease and cystic fibrosis; 26. Human immunodeficiency virus (HIV) infection; 27. Nutrition in mental health; 28. Nutrition in neurological conditions; 29. Palliative care; 30. Inherited metabolic disorders; 31. Epilepsy and ketogenic diets; 32. Food hypersensitivity; 33. Rheumatology and bone health; 34. Hospital catering; 35. Popular diets

About the Author

Dr Joan Webster-Gandy is a Registered Dietitian and a Registered Nutritionist (UK Nutrition Society) who has worked as a dietitian in a variety of setting. 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 a MSc Public Nutrition (Nutrition) at Westminster University before taking up her present post. Her main areas of research are body composition, diabetes and energy balance. Dr Gandy has recently been appointed as Editor of The Journal of Human Nutrition & Dietetics, the official journal of the British Dietetic Association.
Dr Angela Madden graduated from the University of Surrey in 1982 and worked as a clinical dietitian in the NHS for 11 years before becoming a Research Fellow at the Royal Free Hospital. She completed her PhD, entitled Nutritional Status and Body Composition in Patients with Chronic Liver Disease, whilst working there and moved to London Metropolitan University as Senior Lecturer in Human Nutrition and Dietetics in 1999. Her current role is the newly created post of Principal Lecturer in Dietetics at the University of Hertfordshire.
Dr Michelle Holdsworth is a Registered Public Health Nutritionist (UK Nutrition Society) and a Registered Dietitian. After working in various 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 was subsequently awarded a grant from the French Association pour La Recherche sur Le Cancer as a Post-Doctorate at the INSERM Group of Metabolic Epidemiology, Montpellier, France, to compare French and English eating habits. She then took up a lectureship in Human Nutrition at the University of Nottingham, UK where she was involved in establishing a new Masters degree in Nutrition & Dietetics. She has been based in Montpellier, France since 2002 conducting in Public Health Nutrition in the 'Nutrition, Food & Society research Unit of the government funded research institute for development: IRD.

Reviews

...730 pages 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. Asia Pacific Journal of Clinical Nutrition it is well structured...[and] any health professional working in the area of nutrition would find it a useful quick reference. British Journal of Hospital Medicine