Nutrition and Dietary Advice in the Pharmacy

Section 1: Communication of dietary advice; The role of the pharmacist; Section 2: Diet in health; Dietary guidelines; Healthy eating; Food safety; Section 3: Diet in disease and illness; Disorders of the cardiovascular system; Diabetes mellitus; Cancer; Gastrointestinal disease; Food intolerance; Anaemias; Renal disease; Liver disease; Musculoskeletal disorders; Skin; Section 4: Diet throughout the life cycle; Pregnancy and lactation; Infants; Children and young people; The elderly; Section 5: Diet in particular situations; Weight control; Sports and athletics; Vegetarianism; International travel; Cultural diversity; Low income; Section 6: Drugs and nutrition; Dietary supplements; Drug-nutrient interactions; Section 7: Nutritional support; The need for nutritional support; Enteral nutrition; Parenteral nutrition; Appendices: Dietary reference values; Functions, food sources and deficiency symptoms of vitamins, minerals and trace elements; Dietary sources of iron; Dietary sources of calcium; Dietary sources of vitamin D