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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
Summary:

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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