Dietetics: Practice and Future Trends, Second Edition presents a thorough overview of the food and nutrition profession And The many areas of opportunity open to current and future practitioners.

This handbook will be an invaluable companion for all dieticians, nutritionists, and nurses, as well as doctors and students in a variety of specialities.

Concise and bulleted, this handbook takes an integrated approach which facilitates the linksbetween all aspects of nutrition and dietetics.

Including nutritional science and based on clinical evidence.

Sections on obesity and a new chapter on international nutrition are timely and topical.

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Alsoincludes information on nutrition assessment, popular diets, nutrition in systems-based diseases, rarer conditions, as well as helpful lists of foods rich in or free from certain nutrients and normal range guides and handy reference values.

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.

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.

Edited from the seventh edition and translated from the German, by H.

A. Ouvry.

The field of Nutrition and Dietetics is experiencing much more awareness, new information, and new developments.

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The book has thus been restructured and redesigned to update it with the current developments in the subject area.

Salient Features - Encompasses all the fundamentals of the subjectRole of Nutrients, Balanced Diet, Diet Therapy for Cardiovascular, Kidney, and Liver Diseases; Food Safety Measures.

Case Studies for students, teachers, practicing nutritionists and dietitians.

The chapter on Nutrition in HIV and AIDS is a special addition to this book, which will enable students understand the health and nutritional problems associated with this disease as well as the strategies for treatment.

This Book Presents An Exhaustive And Up-To-Date Exposition Of Nutrition And Food Requirements During The Normal Stages Of Life As Well As During Cases Of Various Diseases.

It Describes In Detail The Nutritional Requirements Of Adults, Infants, Children, Adolescents And Ageing Persons.

Explains The Food Requirements Of Expectant Mothers And Lactating Women.

Includes A New Chapter In Which Functional Foods Are Discussed.

Highlights The Correct Diet In Cases Of Fever, Obesity, Anaemia, Diabetes, Ulcers, Food Allergy And Diseases Of The Gastrointestinal Disorders, Heart, Liver And Kidneys.

Includes Additional Chapters On Diet In Cases Of Cancer And Genetic Disorders As Well As On The Nutritional Requirements Of Athletes.

Each Topic Is Explained In A Simple And Systematic Manner, Supported By Relevant Illustrations, Tables And Charts.With All These Features, This Is An Essential Text For Undergraduate And Post-Graduate Courses On Nutrition And Dietetics.

The Book Would Also Be Extremely Useful To The General Reading Public As An Authoritative Reference Source.The Book Is Well Written, Concise, Reasonably Priced And Can Be Recommended As A Textbook For Undergraduates.-Journal Of Food Science And Technology, 2000.

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