Oxford Handbook of Nutrition and Dietetics

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

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• Dietética e Nutrição