Oxford Handbook of Nutrition and Dietetics

Dr Joan Gandy is a Registered Dietitian who has worked as a dietitian in a variety of settings. 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 an MSc in Public Nutrition (Nutrition) at Westminster University. Her main areas of research are hydration, public health, and energy balance. 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. Prof Michelle Holdsworth is a Registered Public Health Nutritionist (UK Nutrition Society) and a Registered Dietitian. After working in various NHS hospital and community dietetics posts 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. She has worked as Chargée de Recherche for the French National Institute for Sustainable Development (IRD)for 8 years altogether, based in the UMR NUTRIPASS (Joint Research Unit on Food & Nutrition Research Global South), where her research is focused on changing food environments and dietary behaviours in Africa. She has worked for 12 years at the Universities of Nottingham and Sheffield in the UK, initially as Assistant Professor, then Associate Professor and subsequently Full Professor.

1: Introduction to nutrition
2: Dietary reference values and food-based dietary guidelines
3: Current dietary patterns in the UK
4: Nutrition assessment
5: Macronutrients and energy balance
6: Micronutrients
7: Electrolytes and fluid balance
8: Food labelling, functional foods, nutrigenetics, and nutrigenomics and food supplements
9: Non-nutrient components of food
10: Nutrition and 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 population groups
17: Nutrition intervention with patients and individuals
18: Nutrition policy
19: Healthy and sustainable diets
20: Global nutrition
21: Obesity
22: Diabetes
23: Cardiovascular disease
24: Cancer and leukaemia
28: 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: Palliative care
36: Inherited metabolic disorders
37: Food hypersensitivity
38: Drug-nutrient interactions and prescription of nutritional products