Oxford handbook of nutrition and dietetics

841 Pages·2012·2.67 MB·English

by  Joan Gandy

OXFORD MEDICAL PUBLICATIONS
Oxford Handbook of
Nutrition and
Dietetics
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Oxford Handbook of
Nutrition and
Dietetics
Second edition
Edited by
Joan Webster-Gandy
Freelance Dietitian and Visiting Researcher
University of Hertfordshire
Herts, UK
Angela Madden
Principal Lecturer in Dietetics
University of Hertfordshire
Herts, UK
Michelle Holdsworth
Senior Lecturer in Public Health
Public Health Section
School of Health & Related Research (ScHARR)
University of Sheffi eld, UK
1
1

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v
Foreword
Both health professionals and the general public now realize that good
nutrition is essential for good health. Indeed, nutrition is the health topic
on which the lay public receives the most advice from popular books and
magazines, but often this advice is unsound. It is therefore essential that
health-care workers have readily available reliable information about all
aspects of nutrition. This includes nutritional science, public health nutrition,
and therapeutic nutrition.
This handbook provides, in concise format, the information about
nutrition needed by those training to be dietitians (RD), nutritionists
(RNutr), public health nutritionists (RPHNutr), or doctors or nurses either
in all settings. It will continue to be a valuable resource after graduation,
since the scope of modern nutrition is so large that a specialist in one fi eld
(say, public health nutrition) cannot hope to have instantly accessible all
the necessary information about therapeutic diets, or nutritional sciences,
and v ice versa .
The three authors of this Handbook are all registered dietitians, each of
whom has a solid research record, as well as extensive experience of the
nutritional problems that dietitians, hospital doctors, general practitioners,
and specialist nurses will encounter. I am confi dent that readers will be
thankful to have this book in their pocket to guide them to the correct
immediate response to a nutritional problem, even if later they have to
consult a senior dietitian or textbook for more detailed advice.
John Garrow MD PhD FRCP
Emeritus Professor of Human Nutrition
University of London
vi
Preface
When we were approached to write this handbook the original idea was
to write a book for general practice. However, we all remember being
student dietitians and all created our own handbook of useful informa-
tion that we carried around with us and were totally lost without. On
refl ection of what text books are now available in nutrition or dietetics, it
became clear that, although there are now concise pocket books written
for dietitians working predominantly in a clinical setting, there was a need
for a user friendly handbook of nutrition and dietetics for a wider audi-
ence that included doctors, nurses, nutritionists, and other health care
professionals. The available textbooks are, by necessity, large tomes or
series that are unlikely to adorn the shelves of many doctors or nurses
whether in primary or secondary care.
As a result, we have tried to present nutritional science, therapeutics,
and community public health nutrition in a concise and integrated manner.
While writing the text we have tried to identify what information would
be useful to different professionals in a variety of settings. For example a
doctor or nurse may want information on obesity and will fi nd a ready
reckoner for the calculation of body mass index (BMI), information on
associated problems and treatment options. Dietitians working in the
community or public health will have this information, but will fi nd the
sections on the measurements of obesity or nutrition interventions more
informative. How well we have achieved this is for the reader to decide.
Nutrition is fascinating for many reasons, one of which is the fact that it
is a very dynamic discipline. We have tried very hard to be contemporary,
but there will inevitably be changes in basic science, practice and policy as
the discipline continues to evolve. Major developments and changes will
be posted on the relevant page of the OUP web site. For us it has been
a very enjoyable, if at times rather demanding, process and we hope that
this book is useful to all health care professionals.
J.W-G.
A.M.M.
M.H.
vii
Acknowledgements
Special thanks go to everyone who has helped and supported us during the
production of this book. We are particularly grateful to: Julie Beckerson,
Gill Cuffaro, Alison Culkin, Alizon Draper, Fionna Paige, George Grimble,
Michelle Harvie, Catherine Hodgson, Catherine Humphries, Tom Humphries,
Jamie Hustler, Jane McClinchy, Cathy Mooney, Gail Rees, Alan Rio, Clare
Soulsby, Liz Weekes, and Melissa Wilson.
Finally, thanks to the medical division at OUP for all the encouragement
and support.
To Beth, Didier, Catherine, Jane, Matthew, Milo, Paula, Vivienne,
and Will, with much love.
ix
Contents
Contributors xi
Symbols and abbreviations xiii
1 Introduction to nutrition 1
2 Dietary reference values and food-based
dietary guidelines 19
3 Current dietary patterns in the UK 29
4 Nutrition assessment 33
5 Macronutrients and energy balance 57
6 Micronutrients 93
7 Electrolytes and fl uid balance 153
8 Food labelling, functional foods, nutrigenetics,
and nutrigenomics and food supplements 165
9 Non-nutrient components of food 185
10 Nutrition and catering in institutions 199
11 Popular diets 213
12 Diet before and during pregnancy 217
13 Infants and preschool children 237
14 School-aged children and adolescents 279
15 Older people 295
16 Nutrition in vulnerable population groups 305
17 Nutrition intervention with individuals 329
18 Nutrition intervention with populations 349
19 Sustainable diets 379
20 Global nutrition 389
21 Obesity 411
22 Diabetes 441
23 Cardiovascular disease 465
24 Cancer and leukaemia 487