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Nutrition and dietetics for health care / Helen M. Barker, Rachel Lees.

By: Contributor(s): Material type: TextTextPublication details: Edinburgh : Churchill Livingstone, 1996.Edition: 9th edDescription: vi, 308 p. : ill. ; 25 cmISBN:
  • 9780443052521 (pbk.) :
  • 0443052522
Other title:
  • Nutrition and dietetics
Subject(s): DDC classification:
  • 613.2 BAR
LOC classification:
  • RM216 .B24 1996
Contents:
SECTION 1: THE SCIENCE OF NUTRITION:- 1. Introduction to nutrition--2. Carbohydrates--3. Fats-- 4. Proteins-- 5. Mineral elements and water--6. Vitamins--7. Energy--8. Non-starch polysaccharides (dietary fibre)--9. An introduction to food science-- 10. Food-borne diseases and their prevention--11. Diet-related diseases--SECTION 2: COMMUNITY NUTRITION:- 12. Factors which influence food choice--13. Dietary recommendations for adults--14. Diet in infancy, childhood and adolescence--15. Diet and dental disease--16. Nutrition and older people--17. The nutritional problems of minority ethnic groups--18. Nutrition and mental health--SECTION 3: THERAPEUTIC NUTRITION AND DIETETICS:- 19. Nutrition for people with learning disabilities--20. Diet in obesity--21. Diet and cardiovascular disease--22. Nutritional support--23. Diet in disorders of the gastrointestinal tract--24. Diet in disorders of the liver and biliary system--25. Diet in disorders of the kidneys--26. Diet in diabetes mellitus--27. Diet in some disorders encountered in paediatrics--28. Diet in HIV infection--29. Diet in the treatment of multiple sclerosis--30. Diet and arthritis.
List(s) this item appears in: Nutrition
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Long Loan TUS: Midlands, Main Library Athlone Nursing Collection 613.2 BAR (Browse shelf(Opens below)) 1 Available 111798

Previous ed.: published as Nutrition and dietetics for nurses by Mary Beck. 1991.

Includes bibliographical references and index.

SECTION 1: THE SCIENCE OF NUTRITION:- 1. Introduction to nutrition--2. Carbohydrates--3. Fats-- 4. Proteins-- 5. Mineral elements and water--6. Vitamins--7. Energy--8. Non-starch polysaccharides (dietary fibre)--9. An introduction to food science-- 10. Food-borne diseases and their prevention--11. Diet-related diseases--SECTION 2: COMMUNITY NUTRITION:- 12. Factors which influence food choice--13. Dietary recommendations for adults--14. Diet in infancy, childhood and adolescence--15. Diet and dental disease--16. Nutrition and older people--17. The nutritional problems of minority ethnic groups--18. Nutrition and mental health--SECTION 3: THERAPEUTIC NUTRITION AND DIETETICS:- 19. Nutrition for people with learning disabilities--20. Diet in obesity--21. Diet and cardiovascular disease--22. Nutritional support--23. Diet in disorders of the gastrointestinal tract--24. Diet in disorders of the liver and biliary system--25. Diet in disorders of the kidneys--26. Diet in diabetes mellitus--27. Diet in some disorders encountered in paediatrics--28. Diet in HIV infection--29. Diet in the treatment of multiple sclerosis--30. Diet and arthritis.

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