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Manual of Dietetic Practice, 5th Edition



Manual of Dietetic Practice, 5th Edition

Joan Gandy (Editor)

ISBN: 978-1-118-76057-4 April 2014 Wiley-Blackwell 1016 Pages

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Since publication of its first edition, Manual of Dietetic Practice has remained an essential guide to the key principles of dietetics and a core text for healthcare professionals looking to develop their expertise and specialist skills. Published on behalf of the British Dietetic Association, the UK professional body for dietitians, it covers the entire dietetics curriculum and is also an ideal reference text for qualified practitioners.

The book has been extensively restructured for its fifth edition and is now divided into two parts to make it easier to locate key topics. The first part covers professional practice, nutrition in specific groups, nutritional status and non-clinical areas of dietetic practice, while the second focuses on clinical dietetic practice, including nutrition support, and dietetic practice in individual areas of disease, from respiratory and renal disorders to mental health and palliative care.


Additional contributors and acknowledgements



About the companion website

PART 1 General topics

SECTION 1 Dietetic practice

1.1 Professional practice

1.2 Dietary modification

1.3 Changing health behaviour

SECTION 2 Nutritional status

2.1 Dietary reference values

2.2 Assessment of nutritional status

2.3 Dietary assessment

2.4 Food composition tables and databases

SECTION 3 Nutrition in specific groups

3.1 Women’s health

3.2 Preconception and pregnancy

3.3 Older adults

3.4 People in low income groups

3.5 Dietary patterns of black and minority ethnic groups

3.6 Vegetarianism and vegan diets

3.7 People with learning disabilities

3.8 Paediatric clinical dietetics and childhood nutrition

SECTION 4 Specific areas of dietetic practice

4.1 Freelance dietetics

4.2 Public health nutrition

4.3 Sports nutrition

4.4 Food service

4.5 Food law and labelling

SECTION 5 Other topics relevant to practice

5.1 Genetics and nutritional genomics

5.2 Functional foods

5.3 Drug–nutrient interactions

5.4 Alternative and complementary therapies

PART 2 Clinical dietetic practice

SECTION 6 Nutrition support

6.1 Nutritional requirements in clinical practice

6.2 Malnutrition

6.3 Oral nutritional support

6.4 Enteral nutrition

6.5 Parenteral nutrition

6.6 Fluids and electrolytes

SECTION 7 Clinical dietetic practice

7.1 Respiratory disease

7.2 Dental disorders

7.3 Dysphagia

7.4 Gastrointestinal disorders

7.5 Renal disorders

7.6 Neurological disease

7.7 Refsum’s disease

7.8 Inherited metabolic disorders in adults

7.9 Musculoskeletal disorders

7.10 Mental health

7.11 Immunology and immune disease

7.12 Diabetes mellitus

7.13 Obesity

7.14 Cardiovascular disease

7.15 Cancer

7.16 Palliative care and terminal illness

7.17 Trauma and critical care


Appendix A1 Generic framework for critical appraisal

Appendix A2 Micronutrients

Appendix A3 Dietary reference values

Appendix A4 Weights and measures

Appendix A5 Dietary data

Appendix A6 Body mass index (BMI)

Appendix A7 Anthropometric data

Appendix A8 Predicting energy requirements

Appendix A9 Clinical chemistry

Appendix A10 Nutritional supplements and enteral feeds

Appendix A11 Nutrition screening tools