Manual of Dietetic Practice

Since publication of its first edition, Manual of Dietetic Practice has remained an essential guide to the key principles of dietetics and a core text for healthcare professionals looking to develop their expertise and specialist skills.  Published on behalf of the British Dietetic Association, the UK professional body for dietitians, it covers the entire dietetics curriculum and is also an ideal reference text for qualified practitioners. The book has been extensively restructured for its fifth edition and is now divided into two parts to make it easier to locate key topics. The first part covers professional practice, nutrition in specific groups, nutritional status and non-clinical areas of dietetic practices, while the second focuses on clinical dietetic practice, including nutrition support, and dietetic practice in individual areas of disease, from respiratory and renal disorders to mental health and palliative care.  This edition also offers a companion website, www.manualofdieteticpractice.com, which includes case studies, discussion vignettes to place topics in a clinical context, downloadable copies of the appendices, key tables and figures, and references and useful links.

Table of Contents:
Contributors Additional contributors and acknowledgements 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 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 3.2 Preconception and pregnancy 3.3 Older adults 3.4 People in low income groups 3.5 Dietary patterns of black and minority ethnic groups 3.6 Vegetarianism and vegan diets 3.7 People with learning disabilities 3.8 Paediatric clinical dietetics and childhood nutrition SECTION 4 Specific areas of dietetic practice 4.1 Freelance dietetics 4.2 Public health nutrition 4.3 Sports nutrition 4.4 Food service 4.5 Food law and labelling SECTION 5 Other topics relevant to practice 5.1 Genetics and nutritional genomics 5.2 Functional foods 5.3 Drug–nutrient interactions 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 nutritional 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 disorders 7.5 Renal disorders 7.6 Neurological disease 7.7 Refsum’s disease 7.8 Inherited metabolic disorders in adults 7.9 Musculoskeletal disorders 7.10 Mental health 7.11 Immunology and immune disease 7.12 Diabetes mellitus 7.13 Obesity 7.14 Cardiovascular disease 7.15 Cancer 7.16 Palliative care and terminal illness 7.17 Trauma and critical care Appendices Appendix A1 Generic framework for critical appraisal Appendix A2 Micronutrients Appendix A3 Dietary reference values Appendix A4 Weights and measures Appendix A5 Dietary data Appendix A6 Body mass index (BMI) Appendix A7 Anthropometric data Appendix A8 Predicting energy requirements Appendix A9 Clinical chemistry Appendix A10 Nutritional supplements and enteral feeds Appendix A11 Nutrition screening tools Index

About the Author :
About the Editor Joan Gandy is a freelance dietitian and visiting researcher, Dietetics Department, School of Life and Medical Sciences, University of Hertfordshire, Hatfield, Hertfordshire, UK.