| Description |
1 online resource (1018 pages) : color illustrations |
| Contents |
Cover; Dedication; Title page; Copyright page; Contents; Contributors; Additional contributors and acknowledgements; Foreword; Preface; About the companion website; PART 1: General topics; SECTION 1: Dietetic practice; 1.1: Professional practice; Dietetics as a profession; Professional regulation; The British Dietetic Association as a professional body; Autonomy; Scope of practice; Extended scope of practice; Ethics and conduct; Model and Process for Nutrition and Dietetic Practice; Nutrition and dietetic process; Recording and information management; Quality improvement |
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Dietetic outcome measurementEvidence based practice; Formulating the question; Finding the evidence; Critical appraisal; Using and acting on evidence; Evaluation and reflection; Research, audit and service evaluation; Continuing professional development; Continuing professional development activities; Reflective practice; Practice supervision; Preceptorship; Recording continuing professional development; Conclusion; 1.2: Dietary modification; Principles of dietary modification; Knowledge; Achievability; Motivation; Communication; Types of dietary modification |
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Manipulation of dietary componentsElimination of dietary components; Introduction and reintroduction of dietary components; Process of dietary modification; Rationale; Factors that influence food choice; Practical aspects of dietary modification; Conclusion; 1.3: Changing health behaviour; An integrated approach to changing health behaviour; Differences between traditional advice giving and an integrated approach to changing health behaviour; Foundations underpinning behaviour change approaches; Theoretical underpinning; Guiding principles; Communication skills |
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Ongoing practitioner developmentThe dietetic consultation in practice; Setting; Proposed framework for the consultation; Elements of the consultation; Managing common difficulties; Clients who want advice; Referred clients who do not want advice; Clients who cannot come up with their own solution; Ambivalence about change and motivational difficulties; Lack of confidence; Problems; Distractions to the planned change; Setbacks; Unhelpful thinking; Implications for practice; SECTION 2: Nutritional status; 2.1: Dietary reference values; Development of dietary reference values; Limitations |
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Uses of dietary reference valuesUK dietary reference values for specific nutrients; Energy; Protein; Fat and carbohydrate; Non-starch polysaccharides and dietary fibre; Minerals and vitamins; Conclusion; 2.2: Assessment of nutritional status; Anthropometry, body composition and function; Anthropometry; Body composition; Functional assessment; Biochemical and haematological markers; Visceral protein status; Prealbumin; Serum transferrin; Vitamin, mineral and trace element status; Hydration status and serum electrolytes; Clinical assessment; Dietary assessment |
| Summary |
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. T |
| Notes |
Includes index |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Print version record |
| Subject |
Diet in disease.
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Diet therapy.
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Dietetics.
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Nutrition.
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Diet Therapy
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Dietetics
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Nutritional Physiological Phenomena
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Diet
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MEDICAL -- Pharmacology.
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Nutrition
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Dietetics
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Diet therapy
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Diet in disease.
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| Form |
Electronic book
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| Author |
Gandy, Joan, editor.
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Adam, Sarah, contributor
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| ISBN |
9781118760581 |
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1118760581 |
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