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Year : 2016  |  Volume : 4  |  Issue : 2  |  Page : 93

Oxford handbook of nutrition and dietetics

Department of Research and Studies, General Directorate Health Affairs, Aseer Region, KSA

Date of Web Publication13-Jan-2017

Correspondence Address:
Yahia M AlKhaldi
Department of Research and Studies, General Directorate Health Affairs, Aseer Region
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Source of Support: None, Conflict of Interest: None

DOI: 10.4103/2347-2618.197707

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How to cite this article:
AlKhaldi YM. Oxford handbook of nutrition and dietetics. Saudi J Obesity 2016;4:93

How to cite this URL:
AlKhaldi YM. Oxford handbook of nutrition and dietetics. Saudi J Obesity [serial online] 2016 [cited 2023 Jun 2];4:93. Available from:

Editors: Joan Webster-Gandy, Angela Madden, Michelle Holdsworth

Author: Sherri L. Lewis

Publisher: Oxford University Press

Year of Publication: 2012

No. of pages: 818

ISBN: 978-0-19-958582-3

Edition: Second edition

  About the Editors and Contributors Top

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 Top

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.


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