|Year : 2016 | Volume
| Issue : 2 | Page : 93
Oxford handbook of nutrition and dietetics
Yahia M AlKhaldi
Department of Research and Studies, General Directorate Health Affairs, Aseer Region, KSA
|Date of Web Publication||13-Jan-2017|
Yahia M AlKhaldi
Department of Research and Studies, General Directorate Health Affairs, Aseer Region
Source of Support: None, Conflict of Interest: None
|How to cite this article:|
AlKhaldi YM. Oxford handbook of nutrition and dietetics. Saudi J Obesity 2016;4:93
Editors: Joan Webster-Gandy, Angela Madden, Michelle Holdsworth
Author: Sherri L. Lewis
Publisher: Oxford University Press
Year of Publication: 2012
No. of pages: 818
Edition: Second edition
| About the Editors and Contributors|| |
This book was written by 29 health professionals in the field of nutrition and dietetics who are working in different academic and health-related service sectors in the UK.
| About the Book|| |
This book was written in English aiming to provide health professionals with relevant knowledge about nutrition and dietetics. The handbook consists of 38 chapters. The first 11 chapters focus on the important concepts and principles of nutrition, dietary reference values, nutrition assessment, macronutrients, micronutrients, electrolytes, food labeling, nutrition/catering in institutions, and popular diet. The next five chapters give details on diet for women before and during pregnancy, infant/children nutrition, school-age children/adolescents’ nutrition, older people nutrition, and nutrition in vulnerable population groups. One chapter (chapter no. 17) provides the readers with relevant and practical methods concerning nutritional education including communication and counseling skills. Chapter 18 deals with nutritional intervention with population including national food and nutrition policy and national public health nutrition strategies. Nutrition and diet therapy for common health problems were discussed in 15 chapters. The last chapter deals with drug–nutrient interactions and prescription of nutritional products.
Most of the chapters contain diagrams, illustrations, and tables, which could be used for health education of patients during daily practice. The handbook is provided with many appendices on weight and measures, anthropometrics, energy expenditure reference ranges, dietary reference values, and nutritional compositions of common foods.
Finally, this handbook is very practical, and it is written in very simple language which makes it a good tool to assist health-care providers to assess nutritional status of individuals, to conduct nutritional counseling, and to prescribe diets for both healthy and ill individuals.