Joan Webster-Gandy - Oxford Handbook of Nutrition and Dietetics 3e

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To Beth, Didier, Catherine, Jane, Ottilie, Matthew, Milo, Paula, Vivienne, and Will, with much love.

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 healthcare 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), or doctors or nurses in all settings. It will continue to be a valuable resource after graduation, because the scope of modern nutrition is so large that a specialist in one field (say, public health nutrition) cannot hope to have instantly accessible all the necessary information about therapeutic diets, or nutritional sciences, and vice 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 confident 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