Skip to main content


Nutrition in Primary Care

Briony Thomas

ISBN: 978-0-632-03981-4 October 1996 Wiley-Blackwell 256 Pages


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. 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 that are easily understood. Adviceis given on the types on nutritional problems that can be successfully identified and managed in the primary-care setting and those that may require specialised dietetic help.
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
* Strong on practical guidance, but provides sufficient background theory to help understanding
* Easy to use, providing clear, at-a-glance information
* Helps reader understand the type of dietary advice which patients with clinical disorders may have received so that they can answer questions in a way which complements rather than conflicts with, what patients have been told
* Forms a bridge between the classical nutrition textbook and resource material available at local level
* Compatible with the Core Curriculum for Nutrition in the education of health professionals and Project 2000 courses.
* Fully up-to-date with Health of the Nation targets and the new National Food Guide