Oxford Handbook of Nutrition and Dietetics

Dr Joan Gandy is a Registered Dietitian and a Registered Nutritionist (UK Nutrition Society) who has worked as a dietitian in a variety of setting. She studied for her PhD while working at the MRC's Clinical Research Centre. She worked at Oxford Brookes University as a Senior Research Fellow and helped set up a MSc Public Nutrition (Nutrition) at Westminster University before becoming a Reader in Nutrition. Until recently she was the Editor of the Journal of Human Nutrition & Dietetics and Research Officer for the British Dietetic Association's. She is currently works a free-lance dietetic and nutrition consultant. Dr Angela Madden is a Registered Dietitian. She graduated from the University of Surrey and worked as a clinical dietitian in the NHS for 11 years before becoming a Research Fellow at the Royal Free Hospital. She was awarded her PhD for her thesis entitled Nutritional Status and Body Composition in Patients with Chronic Liver Disease. She has continued her career as a lecturer at London Metropolitan University and more recently at the University of Hertfordshire where she leads a team of dietitians and nutritionists involved in teaching and research. Dr Michelle Holdsworth is a Registered Public Health Nutritionist (UK Nutrition Society) and a Registered Dietitian. After working in various hospital and community dietetics posts in the NHS in the UK, she developed research interests in evaluating the effectiveness of community nutrition projects and went on to study for a PhD in Public Health Nutrition at the University of Leicester. Since then she has pursued a career in academic public health nutrition, working for 4 years at the University of Nottingham, as Lecturer/Associate Professor and for 7 years in Montpellier, France conducting research, teaching and capacity building work in Public Health Nutrition in the Nutrition Unit of the government funded research institute for development- IRD. In 2011, she was appointed to her current post as Senior Lecturer in the Public Health section of ScHARR at the University of Sheffield.

1. Introduction to nutrition ; 2. Dietary reference values (DRVs) and food-based dietary guidelines ; 3. Current dietary patterns in the UK ; 4. Nutrition assessment ; 5. Macronutrients ; 6. Micronutrients ; 7. Electrolytes and fluid balance ; 8. Food labelling, functional foods, and food supplements ; 9. Non-nutrient components of food ; 10. Catering in institutions ; 11. Popular diets ; 12. Diet before and during pregnancy ; 13. Infants and preschool children ; 14. School-aged children and adolescents ; 15. Older people ; 16. Nutrition in vulnerable groups ; 17. Nutrition intervention with individuals ; 18. Nutrition intervention with populations ; 19. Sustainable diets ; 20. Global nutrition ; 21. Obesity ; 22. Diabetes ; 23. Cardiovascular disease ; 24. Cancer and leukaemia ; 25. Nutrition support ; 26. Nutrition in gastrointestinal diseases ; 27. Pancreatic disease ; 28. Liver disease ; 29. Renal disease ; 30. Respiratory disease and cystic fibrosis ; 31. Human immunodeficiency virus (HIV) infection ; 32. Nutrition in mental health ; 33. Nutrition in neurological conditions ; 34. Rheumatology, dermatology and bone health ; 35. Pallaitive care ; 36. Inherited metabolic disorders ; 37. Food hypersensitivity ; 38. Drug-nutrient interactions and prescription of nutritional products