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| Available: 0 |
| List Price:$60.00 |
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| Edition: | 2nd |
| Publisher: | Oxford University Press, Incorporated |
| ISBN: | 0-19-958582-2 (0199585822) |
| ISBN-13: | 978-0-19-958582-3 (9780199585823) |
| New Edition: | 0-19-880013-4 |
| Format: | Brit/Hndbk/Pktbk |
| Binding: | Flexicover |
| Copyright: | 2012 |
| Publish Date: | 01/12 |
| Bookstore Series: | Oxford Handbook (See all titles) |
| Weight: | 0.92 Lbs. |
| Pages: | 818 |
| Subject Class: | NUT (Nutrition) |
| Remarks: | A New Edition of this Title is Available |
| Doody Star Rating: |
3 |
| Return Policy: | Returns accepted up to 90 days provided no other recalls or return restrictions apply. |
| Table Of Contents: |
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| Contributing Authors: |
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| ISSN Series: | Oxford Handbooks | | Discipline: | Biochemistry | | Subject Definition: | Nutritional Physiological Phenomena-Hndbks; Nutrition Ther | | NLM Class: | QU 39 | | LC Class: | RM217.2 | | Abstract: | "Fully updated, the Oxford Handbook of Nutrition and Dietetics, second edition is a practical quick-reference guide to the vital and valued subject of nutrition in the prevention and treatment of disease and the maintenance of good health. This handbook will be an invaluable companion for all dieticians, nutritionists, and nurses, as well as doctors and students in a variety of specialities.Concise and bulleted, this handbook takes an integrated approach which facilitates the links between all aspects of nutrition and dietetics. Including nutritional science and based on clinical evidence, it covers everything you will need to be able to carry out your role effectively and confidently. Sections on obesity and a new chapter on international nutrition are timely and topical. Also included is information on nutrition assessment, popular diets, nutrition in systems-based diseases, rarer conditions, as well as helpful lists of foods rich in or free from certain nutrients, and normal range guides and handy reference values. This handbook makes sure the relevant information is at your fingertips whenever you need it, with links to further reading and online sources." |
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