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Oxford Handbook of Nutrition and Dietetics /
Understanding and applying nutrition knowledge and skills to all aspects of health care are extremely important, and all health care professions need basic training to effectively assess dietary intake and provide appropriate guidance, counseling, and treatment to their patients. With obesity rates...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Oxford ; New York :
Oxford University Press,
2006.
|
| Colección: | Oxford medical publications.
Oxford handbooks. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 245 | 0 | 0 | |a Oxford Handbook of Nutrition and Dietetics / |c [edited by] Joan Webster-Gandy, Angela Madden, Michelle Holdsworth. |
| 246 | 3 | 0 | |a Handbook of Nutrition and Dietetics |
| 246 | 3 | 0 | |a Nutrition and Dietetics |
| 260 | |a Oxford ; |a New York : |b Oxford University Press, |c 2006. | ||
| 300 | |a 1 online resource (xxxix, 730 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
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| 504 | |a Includes bibliographical references (pages 713-715) and index. | ||
| 505 | 0 | |a Introduction to nutrition -- Dietary reference values (DRVs) and food-based dietary guidelines -- Current dietary patterns in the UK -- Nutrition assessment -- Nutrients -- Food labelling, functional foods, and food supplements -- Non-nutrient components of food -- Drug-nutrient interactions and prescription of nutritional products -- Diet before and during pregnancy -- Infants and preschool children -- School-aged children and adolescents -- Older people -- Nutrition in special groups -- Nutrition intervention with individuals -- Nutrition intervention with populations -- Nutrition support -- Obesity -- Diabetes -- Cardiovascular disease -- Cancer and leukaemia -- Nutrition in gastrointestinal diseases -- Pancreatic disease -- Liver disease -- Renal disease -- Respiratory disease and cystic fibrosis -- Human immunodeficiency virus (HIV) infection -- Nutrition in mental health -- Nutrition in neurological conditions -- Palliative care -- Inherited metabolic disorders -- Epilepsy and ketogenic diets -- Food hypersensitivity -- Rheumatology and bone health -- Hospital catering -- Popular diets -- Appendices: Weights and measures ; Anthropometrics ; Conversion factors ; Energy expenditure prediction equations ; Clinical chemistry reference ranges ; Dietary reference values ; Nutritional composition of common foods ; Useful contacts ; The National Statistics Socio-economic Classification (UK). | |
| 588 | 0 | |a Print version record. | |
| 520 | |a Understanding and applying nutrition knowledge and skills to all aspects of health care are extremely important, and all health care professions need basic training to effectively assess dietary intake and provide appropriate guidance, counseling, and treatment to their patients. With obesity rates at an all-time high and the increasing prevalence of diabetes projected to cost the Federal government billions of dollars, the need for interprofessional nutrition education is paramount. Physicians, physician assistants, nurses, nurse practitioners, pharmacists, dentists, dental hygienists, occupational therapists, physical therapists, speech and language pathologists, and others can positively affect patient care by synchronizing and reinforcing the importance of nutrition across all specialty areas. Although nutrition is a critical component of acute and chronic disease management, as well as health and wellness across the health care professions, each profession must reevaluate its individual nutrition-related professional competencies before the establishment of meaningful interprofessional collaborative nutrition competencies. This article discusses gaps in nutrition education and training within individual health professions (ie, nursing, pharmacy, dentistry, and dietetics) and offers suggestions for educators, clinicians, researchers, and key stakeholders on how to build further capacity within the individual professions for basic and applied nutrition education. This “gaps methodology” can be applied to all health professions, including physician assistants, physical therapists, speech and language pathologists, and occupational therapists. | ||
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| 650 | 2 | |a Nutritional Sciences | |
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| 650 | 1 | 2 | |a Nutritional Physiological Phenomena |
| 650 | 2 | 2 | |a Nutrition Therapy |
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| 650 | 6 | |a Nutrition |v Guides, manuels, etc. | |
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| 700 | 1 | |a Gandy, Joan. | |
| 700 | 1 | |a Madden, Angela, |d 1960- | |
| 700 | 1 | |a Holdsworth, Michelle. | |
| 776 | 0 | 8 | |i Print version: |t Oxford handbook of nutrition and dietetics. |d Oxford ; New York : Oxford University Press, 2006 |z 0198567251 |w (DLC) 2006019103 |w (OCoLC)70119698 |
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