Manual of Dietetic Practice

Contributors ix Additional contributors and acknowledgements xiii Foreword xv Preface xvi About the companion website xvii PART 1 General topics 1 SECTION 1 Dietetic practice 3 1.1 Professional practice 5 1.2 Dietary modification 20 1.3 Changing health behaviour 25 SECTION 2 Nutritional status 39 2.1 Dietary reference values 41 2.2 Assessment of nutritional status 47 2.3 Dietary assessment 61 2.4 Food composition tables and databases 67 SECTION 3 Nutrition in specific groups 73 3.1 Women’s health 75 3.1.1 Polycystic ovary syndrome 75 3.1.2 Premenstrual syndrome 78 3.1.3 Menopause 81 3.2 Preconception and pregnancy 84 3.3 Older adults 92 3.4 People in low income groups 104 3.5 Dietary patterns of black and minority ethnic groups 112 3.6 Vegetarianism and vegan diets 129 3.7 People with learning disabilities 141 3.8 Paediatric clinical dietetics and childhood nutrition 159 3.8.1 Introduction 159 3.8.2 Growth, nutritional assessment and nutritional requirements 160 3.8.3 Growth faltering 170 3.8.4 Nutritional care of the preterm infant 176 3.8.5 Community paediatrics 178 3.8.6 Autism 179 3.8.7 Special needs 181 3.8.8 Paediatric general medicine 182 3.8.9 Paediatric oral nutritional support 183 3.8.10 Paediatric enteral tube nutrition 184 3.8.11 Paediatric parenteral nutrition 188 3.8.12 Paediatric gastroenterology 191 3.8.13 Cystic fibrosis 193 3.8.14 Paediatric liver disease 195 3.8.15 Paediatric nephrology 196 3.8.16 Neurology and the ketogenic diet 198 3.8.17 Inherited metabolic disorders 199 3.8.18 Paediatric food hypersensitivity 201 3.8.19 Paediatric human immunodefi ciency virus 203 3.8.20 Paediatric diabetes 204 3.8.21 Cardiology 206 3.8.22 Paediatric cancers 208 3.8.23 Paediatric haematopoietic stem cell and bone marrow transplantation 210 3.8.24 Nutrition support in the critically ill child 211 3.8.25 Neurosurgery 214 3.8.26 Burns 216 3.8.27 General surgery 219 SECTION 4 Specific areas of dietetic practice 221 4.1 Freelance dietetics 223 4.2 Public health nutrition 231 4.3 Sports nutrition 252 4.4 Food service 260 4.4.1 Hospitals and institutions 260 4.4.2 Prisons 269 4.4.3 Armed forces 271 4.5 Food law and labelling 273 SECTION 5 Other topics relevant to practice 285 5.1 Genetics and nutritional genomics 287 5.2 Functional foods 295 5.3 Drug–nutrient interactions 299 5.4 Alternative and complementary therapies 305 PART 2 Clinical dietetic practice 313 SECTION 6 Nutrition support 315 6.1 Nutritional requirements in clinical practice 317 6.2 Malnutrition 325 6.3 Oral nutritional support 336 6.4 Enteral nutrition 344 6.5 Parenteral nutrition 357 6.6 Fluids and electrolytes 365 SECTION 7 Clinical dietetic practice 373 7.1 Respiratory disease 375 7.2 Dental disorders 385 7.3 Dysphagia 391 7.4 Gastrointestinal disorders 400 7.4.1 Disorders of the upper aerodigestive tract 400 7.4.2 Orofacial granulomatosis 401 7.4.3 Disorders of the stomach and duodenum 406 7.4.4 Gastroparesis 409 7.4.5 Disorders of the pancreas 415 7.4.6 Malabsorption 420 7.4.7 Coeliac disease 426 7.4.8 Infl ammatory bowel disease 442 7.4.9 Intestinal failure and intestinal resection 450 7.4.10 Irritable bowel syndrome 460 7.4.11 Disorders of the colon and rectum 467 7.4.12 Liver and biliary disease 474 7.4.13 Cystic fi brosis 502 7.5 Renal disorders 515 7.5.1 Acute and chronic kidney disease 515 7.5.2 Renal stones 539 7.6 Neurological disease 549 7.6.1 Parkinson’s disease 549 7.6.2 Motor neurone disease 555 7.6.3 Rare neurological conditions 563 7.6.4 Multiple sclerosis 570 7.6.5 Chronic fatigue syndrome/myalgic encephalomyelitis 576 7.6.6 Neurorehabilitation 581 7.7 Refsum’s disease 589 7.8 Inherited metabolic disorders in adults 594 7.9 Musculoskeletal disorders 605 7.9.1 Osteoporosis 605 7.9.2 Arthritis 615 7.9.3 Gout 622 7.10 Mental health 626 7.10.1 Eating disorders 626 7.10.2 Dementias 637 7.10.3 Nutrition and mental health 644 7.11 Immunology and immune disease 656 7.11.1 Nutrition and immunity 656 7.11.2 Food hypersensitivity 663 7.11.3 HIV and AIDS 696 7.12 Diabetes mellitus 711 7.13 Obesity 727 7.13.1 General aspects and prevention 727 7.13.2 Management of obesity and overweight in adults 735 7.13.3 Bariatric surgery 746 7.13.4 Childhood obesity 750 7.14 Cardiovascular disease 756 7.14.1 General aspects 756 7.14.2 Coronary heart disease 765 7.14.3 Dyslipidaemia 777 7.14.4 Hypertension 788 7.14.5 Stroke 796 7.15 Cancer 805 7.15.1 General aspects 805 7.15.2 Head and neck cancer 815 7.15.3 Cancer of the gastrointestinal tract 826 7.15.4 Breast cancer 834 7.15.5 Lung cancer 838 7.15.6 Gynaecological cancers 841 7.15.7 Prostate cancer 844 7.15.8 Haematological cancers and high dose therapy 849 7.15.9 Cancer cachexia 855 7.16 Palliative care and terminal illness 859 7.17 Trauma and critical care 865 7.17.1 Critical care 865 7.17.2 Traumatic brain injury 880 7.17.3 Spinal cord injury 890 7.17.4 Burn injury 898 7.17.5 Surgery 905 7.17.6 Wound healing, tissue viability and pressure sores 914 Appendices Appendix A1 Generic framework for critical appraisal 921 Appendix A2 Micronutrients 922 Appendix A3 Dietary reference values 931 Appendix A4 Weights and measures 934 Appendix A5 Dietary data 938 Appendix A6 Body mass index (BMI) 943 Appendix A7 Anthropometric data 945 Appendix A8 Predicting energy requirements 948 Appendix A9 Clinical chemistry 949 Appendix A10 Nutritional supplements and enteral feeds 954 Appendix A11 Nutrition screening tools 971 Index 977