Table of Contents

TItle Page; Contents; Contributors; Foreword; Introduction; SECTION 1 General dietetic principles and practice; 1.1 Diet, health and disease; 1.2 Healthy eating, healthy lifestyle; 1.3 Dietary reference values; 1.4 Food composition tables; 1.5 Dietary assessment; 1.6 Dietary modification; 1.7 Changing health behaviour; 1.8 Assessment of nutritional status; 1.9 Estimating nutritional requirements; 1.10 Malnutrition; 1.11 Oral nutritional support; 1.12 Enteral feeding; 1.13 Paediatric enteral feeding; 1.14 Parenteral nutrition; 1.15 Food service in hospitals and institutions 1.16 Professional practice1.17 Freelance dietetics; SECTION 2 Foods and nutrients; 2.1 Dietary energy; 2.2 Dietary protein and amino acids; 2.3 Dietary fat and fatty acids; 2.4 Dietary carbohydrate; 2.5 Dietary fibre; 2.6 Vitamins; 2.7 Minerals and trace elements; 2.8 Fluid; 2.9 Miscellaneous dietary components; 2.10 Food law and labelling; 2.11 Complementary and alternative therapies; 2.12 Drug-nutrient interactions; SECTION 3 Nutritional needs of population subgroups; 3.1 Pregnancy; 3.2 Preterm infants 3.2; 3.3 Infants (0-1 year) 3.3; 3.4 Pre-school children (1-4 years) 3.5 School-aged children3.6 Adolescents; 3.7 Adults (19-64 years); 3.8 Older adults; 3.9 People in low-income groups; 3.10 People from Black and minority ethnic groups; 3.11 Vegetarianism and veganism; 3.12 People with physical or learning disabilities; 3.13 Sports nutrition; SECTION 4 Dietetic management of disease; 4.1 Dental disorders; 4.2 Dysphagia; 4.3 Disorders of the upper aerodigestive tract; 4.4 Disorders of the stomach and duodenum; 4.5 Disorders of the pancreas; 4.6 Cystic fibrosis; 4.7 Malabsorption; 4.8 Coeliac disease 4.9 Inflammatory bowel disease - Crohn's disease and ulcerative colitis4.10 Disorders of the colon; 4.11 Intestinal failure and intestinal resection; 4.12 Liver and biliary disease; 4.13 Renal disease; 4.14 Gout and renal stones; 4.15 Diabetes mellitus; 4.16 Obesity - general aspects; 4.17 Management of obesity and overweight; 4.18 Eating disorders; 4.19 Cardiovascular disease - general aspects; 4.20 Coronary heart disease; 4.21 Dyslipidaemia; 4.22 Hypertension; 4.23 Stroke; 4.24 Parkinson's disease; 4.25 Motor neurone disease; 4.26 Rare neurological disorders; 4.27 Multiple sclerosis 4.28 Chronic fatigue syndrome/myalgic encephalomyopathy4.29 Neurorehabilitation; 4.30 Dementias; 4.31 Mental illness; 4.32 Osteoporosis; 4.33 Arthritis; 4.34 Food hypersensitivity; 4.35 Food exclusion in the management of food hypersensitivity; 4.36 HIV disease and AIDS; 4.37 Cancer; 4.38 Clean diets for immunocompromised patients; 4.39 Palliative care and terminal illness; SECTION 5 Dietetic management of acute trauma; 5.1 Critical care; 5.2 Traumatic brain injury; 5.3 Spinal cord injury; 5.4 Burn injury; 5.5 Surgery; 5.6 Wound healing, tissue viability and pressure sores SECTION 6 Appendices The standard work for all those involved in the field of clinical nutrition and dietetics, The Manual of Dietetic Practice has been equipping health care professionals with the essential foundations on which to build expertise and specialist skill since it was first published in 1988.The fourth edition responds to the changing demand for multidisciplinary, patient-centred, evidence-based practice and has been expanded to include dedicated chapters covering adult nutrition, freelance dietetics, complementary and alternative therapies.Compiled from the knowledge of both individua