Nutrition in Primary Care

ISBN-13: 9780632039814 / Angielski / Miękka / 1996 / 256 str.

Briony Thomas;Thomas

Opis

As a result of recent changes in health care, nurses, GPs and health visitors find that they are required to take a major role in nutrition education and dietary advice. Health promotion is now an important aspect of general practice and community care.

Spis treści

Introduction; Part 1 Diet and Health:; Nutrients; Dietary targets; Healthy eating; Sensible drinking; Assessing nutritional requirements; Assessing nutritional adequacy; Achieving dietary change; Nutritional support and supplementation; Food composition; Food additives and sweeteners; Food safety; Part 2 Diet and People:; Pregnancy; Infants; Toddlers and pre–school children; School–aged children; Adolescents and young adults; Elderly people; People with physical or learning disabilities; People on low incomes; Minority ethnic groups; Vegetarianism and veganism; Part 3 Diet and Disease:; Coronary heart disease; Stroke; Hypertension; Obesity; Eating disorders; Diabetes; Dental caries; Dysphagia; Gastrointestinal disorders; Pancreatitis; Cystic fibrosis; Gallstones; Hyperuricaemia and gout; Renal stones; Osteoporosis; Rickets and osteomalacia; Arthritis and rheumatism; Multiple sclerosis; Food allergy and intolerance; Cancer; HIV infection and AIDS; Appendices: Appendix 1 – sources of further information; Appendix 2 – Conversion factors; Appendix 3 – abbreviations; Appendix 4 – height, weight and BMI chart

Blurb

As a result of recent changes in health care, nurses, GPs and health visitors find they are required to take a major role in nutrition education and dietary advice. Health promotion is now an important aspect of general practice and community care. Shorter periods of hospitalisation, increased care of the chronically ill "in the community" and the management of disorders like diabetes within general practice have meant that many more people now require specialised nutritional care. At the same time, rapid advances in nutrition have left some health professionals feeling that their dietary knowledge is inadequate. This book updates the reader on the relationships between diet and health and the use of diet in the management of disease. Topical but less familiar nutrients such as antioxidant vitamins or long chain fatty acids are explained in ways which are easy to understand. Guidance is given on the types on nutritional problems which can be successfully identified and managed in the primary care setting and those which may require specialised dietetic help.