Title Details

Joan Gandy, PhD, is a Registered Dietitian who has worked in a variety of settings. She was a Senior Research Fellow at Oxford Brookes University and helped set up the MSc Public Nutrition at Westminster University before becoming a Reader in Nutrition. She was the British Dietetic Association’s first Research Officer and is currently working as a freelance dietitian.

Contributors

Foreword

Preface

About the companion website

PART 1 General topics

SECTION 1 Dietetic practice

1.1 Professional practice

1.2 Dietary modification

1.3 Changing health behaviour

SECTION 2 Nutritional status

2.1 Dietary reference values and food based dietary guidelines

2.2 Assessment of nutritional status

2.3 Dietary assessment

2.4 Food composition tables and databases

SECTION 3 Nutrition in specific groups

3.1 Women’s health

3.1.1 Polycystic ovary syndrome

3.1.2 Premenstrual syndrome

3.1.3 Menopause

3.2 Preconception and pregnancy

3.3 Older adults

3.4 People in low income groups

3.5 Working with minority ethnic groups

3.6 Vegetarianism and vegan diets

3.7 People with learning disabilities

3.8 Paediatric clinical dietetics and childhood nutrition

3.8.1 Introduction

3.8.2 Growth, nutritional assessment and nutritional requirements

3.8.3 Growth faltering

3.8.4 Nutritional care of the preterm infant

3.8.5 Community paediatric dietetics

3.8.6 Autism

3.8.7 Special needs

3.8.8 Paediatric general medicine

3.8.9 Paediatric oral nutrition support

3.8.10 Paediatric enteral tube nutrition

3.8.11 Paediatric parenteral nutrition

3.8.12 Paediatric gastroenterology

3.8.13 Cystic fibrosis

3.8.14 Paediatric liver disease

3.8.15 Paediatric nephrology

3.8.16 Neurology and the ketogenic diet

3.8.17 Inherited metabolic disorders

3.8.18 Paediatric food hypersensitivity

3.8.19 Paediatric human immunodeficiency virus

3.8.20 Paediatric diabetes

3.8.21 Cardiology

3.8.22 Paediatric cancers

3.8.23 Nutrition support in the critically ill child

3.8.24 Paediatric haematopoietic stem cell and bone marrow transplantation

3.8.25 Neurosurgery

3.8.26 Burns

3.8.27 General surgery

SECTION 4 Specific areas of dietetic practice

4.1 Freelance dietetics

4.2 Public health nutrition

4.3 Sports nutrition

4.4 Food service

4.4.1 Food service in hospitals and institutions

4.4.2 Prisons

4.4.3 The armed forces

4.5 Food law and labelling

SECTION 5 Other topics related to practice

5.1 Genetics and nutritional genomics

5.2 Functional foods

5.3 Medicines management

5.4 Alternative and complementary therapies

PART 2 Clinical dietetic practice

SECTION 6 Nutrition support

6.1 Nutritional requirements in clinical practice

6.2 Malnutrition

6.3 Oral nutrition support

6.4 Enteral nutrition

6.5 Parenteral nutrition

6.6 Fluids and electrolytes

SECTION 7 Clinical dietetic practice

7.1 Respiratory disease

7.2 Dental disorders

7.3 Dysphagia

7.4 Gastrointestinal disease

7.4.1 Disorders of the upper aerodigestive tract

7.4.2 Orofacial granulomatosis

7.4.3 Disorders of the stomach and duodenum

7.4.4 Gastroparesis

7.4.5 Disorders of the pancreas

7.4.6 Malabsorption

7.4.7 Coeliac disease

7.4.8 Inflammatory bowel disease

7.4.9 Intestinal failure and intestinal resection

7.4.10 Irritable bowel syndrome

7.4.11 Other disorders of the colon and rectum

7.4.12 Liver and biliary disease

7.4.13 Cystic fibrosis

7.5 Renal disorders

7.5.1 Chronic kidney disease and acute kidney injury

7.5.2 Renal stones

7.6 Neurological disorders

7.6.1 Parkinson’s disease

7.6.2 Motor neurone disease

7.6.3 Rare neurological conditions

7.6.4 Multiple sclerosis

7.6.5 Chronic fatigue syndrome/myalgic encephalomyelitis

7.6.6 Neurorehabilitation

7.7 Refsum’s disease

7.8 Inherited metabolic disorders in adults

7.9 Muscular skeletal disorders

7.9.1 Osteoporosis

7.9.2 Arthritis

7.9.3 Gout

7.10 Mental health

7.10.1 Nutrition and mental health

7.10.2 Eating disorders

7.10.3 Dementias

7.11 Immunology and immune disease

7.11.1 Nutrition and immunity

7.11.2 Food hypersensitivity

7.11.3 HIV and AIDS

7.12 Diabetes mellitus

7.13 Obesity

7.13.1 General aspects and prevention of obesity

7.13.2 The management of obesity and overweight in adults

7.13.3 Bariatric surgery

7.13.4 Childhood obesity

7.14 Cardiovascular disease

7.14.1 General aspects of cardiovascular disease

7.14.2 Coronary heart disease

7.14.3 Dyslipidaemia

7.14.4 Hypertension

7.14.5 Stroke

7.15 Cancer

7.15.1 General aspects of cancer

7.15.2 Head and neck cancer

7.15.3 Cancer of the gastrointestinal tract

7.15.4 Breast cancer

7.15.5 Lung cancer

7.15.6 Gynaecological cancers

7.15.7 Prostate cancer

7.15.8 Haematological cancers and high dose therapy

7.15.9 Cancer cachexia

7.16 Palliative and end of life care

7.17 Trauma and critical care

7.17.1 Critical care

7.17.2 Traumatic brain injury

7.17.3 Spinal cord injury

7.17.4 Burn injury

7.17.5 Surgery

7.17.6 Wound healing, tissue viability and pressure sores

Appendices

Appendix A1 Dietary reference values

Appendix A2 Dietary data

Appendix A3 Anthropometric and functional data

Appendix A4  Predicting energy requirements

Appendix A5 Clinical chemistry

Appendix A6 Nutritional supplements and enteral feeds

Appendix A7 Screening tools

Index