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Manual of dietetic practice

Author: Briony Thomas; British Dietetic Association.
Publisher: Oxford ; Boston : Blackwell Scientific Publications, 1994.
Edition/Format:   Print book : English : 2nd edView all editions and formats

This textbook is for all those involved in the field of clinical nutrition and dietetics. Compiled from the contributions of over 80 experts, it is a guide to the principles and practice of  Read more...


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Document Type: Book
All Authors / Contributors: Briony Thomas; British Dietetic Association.
ISBN: 0632030038 9780632030033
OCLC Number: 28550416
Description: xii, 738 pages : illustrations ; 28 cm
Contents: Part 1 General dietetic principles and practice: basic principles of a healthy diet; dietary reference values and recommended dietary allowances; normal nutrient intakes; food tables; computers in dietetics; dietary assessment methodology; dietary assessment in clinical practice; dietary modification; giving dietary advice; measurements of body composition; assessment of nutritional status in clinical situations; estimation of nutritional requirements for the provision of nutritional support; enteral feeding; enteral feeding in paediatric patients; total parenteral nutrition; institutional feeding; food policy. Part 2 Foods and nutrients: dietary energy; dietary protein and amino acids; dietary fats and fatty acids; dietary carbohydrate; dietary fibre (non-starch polysaccharide); vitamins; minerals; trace elements; fluid; drug-nutrient interactions; miscellaneous substances; food additives; artificial and substitute sweeteners; sources of specific foods and food components; manufactured food products free from specified ingredients; health foods and alternative diets; food legislation; food labelling. Part 3 Nutritional needs of population sub-groups: pregnancy; low birth-weight infants; infants; pre-school children; school-age children; adolescents; elderly people; low-income groups; black and minority ethnic communitites; vegetarianism and veganism; chronic physical disablement; people with a learning disability; sports nutrition. Part 4 Therapeutic dietetics for disease states: disorders of the mouth; disorders of the oesophagus; disorders of the stomach and duodenum; disorders of the pancreas; cystic fibrosis; the malabsorption syndrome; cocliac disease; inflammatory bowel disease (Crohn's disease and ulcerative colitis); disorders of the colon; intestinal surgery and resection; liver and biliary disease; paediatric liver and biliary disease; renal disease; gout and renal stones; diabetes and renal disease; diabetes mellitus; obesity; hypertension; hyperlipidamias; coronary heart disease; stroke; multiple sclerosis; mental illness; eating disorders; Prader-Willi syndrome; diseases of the blood; rickets and osteomalacia; osteoporosis; arthritis; disorders of the skin; food allergy and intolerance; AIDS and HIV disease; cancer - diet and causation; cancer - dietary management; diets for immunosuppressed patients; care of the terminally ill. Part 5 Dietetic management of acute trauma: metabolic consequences of injury; intensive therapy units; spinal cord and brain injury; burn injury; surgery; pressure sores. Part 6 Investigative procedures: metabolic balance diets; diagnosis tests; preparation of the bowel for investigative procedures and surgery; dietetic research. Part 7 Appendices: conversion factors and formulae; biochemical and haematological reference ranges; height, weight, and skinfold standards; BMR equations and ready reference table; typical weights and portion sizes of common foods. (Part contents)
Responsibility: edited for the British Dietetic Association by Briony Thomas ; foreword by Dame Barbara Clayton.


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