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 -- Dietetic outcome measurement -- Evidence 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 -- Manipulation of dietary components -- Elimination 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 -- Ongoing practitioner development.

The 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 -- Uses of dietary reference values -- UK 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 -- Environmental, behavioural and social assessment -- Nutritional requirements -- Monitoring nutritional status -- 2.3: Dietary assessment -- Number of days of recording -- Dietary assessment methods -- 24-hour recalls -- Diet history -- Food frequency questionnaires -- Short frequency questionnaires -- Weighed food record inventory and estimated food record -- Duplicate sample technique -- Use of methods in clinical practice versus research -- Recall of remote diet - current intake biases recall of past diet -- Use of data and conversion of reported intake to nutrients and food types -- Qualitative data -- Quantitative data -- Additional sources of nutrients.

Measurement error -- Methods of detecting measurement error -- Sources of measurement error in dietary assessment -- Conclusion -- 2.4: Food composition tables and databases -- National food tables -- UK food tables -- Food tables used in other countries -- Derivation of food table data -- Analytical methodology -- Energy conversion factors used to calculate data -- Sampling procedure -- Currency of data -- Limitations of food composition data -- Variability between foods consumed and food table values -- Bioavailability -- Error associated with the use of food composition data -- Coding errors -- Interpretation errors -- SECTION 3: Nutrition in specific groups -- 3.1: Women's health -- 3.1.1 Polycystic ovary syndrome -- Disease consequences -- Clinical management -- Nutritional consequences -- Nutritional assessment -- Nutritional management -- Drug-nutrient interactions -- 3.1.2 Premenstrual syndrome -- Aetiology -- Management -- 3.1.3 Menopause -- Nutritional problems and their management -- 3.2: Preconception and pregnancy -- Preconception -- Body weight and fertility -- Male fertility and body weight -- Alcohol -- Folic acid and neural tube defects -- Pregnancy -- Basal metabolic rate and energy requirements -- Obesity and weight gain -- Underweight -- Nutritional requirements during pregnancy -- Micronutrient supplementation -- Healthy start -- Food safety -- Mercury and polychlorinated biphenyl -- Caffeine -- Alcohol -- Peanuts -- Nutrition related problems -- 3.3: Older adults -- The ageing process and nutrition -- Food habits and nutritional status of older people -- Dietary recommendations for older people -- Energy -- Calcium and vitamin D -- Vitamin C -- Folate -- Vitamin B12 -- Iron -- Zinc -- Fluid and hydration -- Physical activity -- Nutritional challenges in older people -- Malnutrition -- Common issues -- Nutritional care planning.

Free living and sheltered accommodation -- Community meals -- Institutions (care home and hospital) -- Promoting independence and rehabilitation -- 3.4: People in low income groups -- Links between low income, diet and health -- Size and nature of the problem -- Nutritional consequences of low income -- Low income issues and dietetic practice -- Policy response to low income issues -- 3.5: Dietary patterns of black and minority ethnic groups -- Collecting information -- South Asian sub-continent -- Religious influences on diet -- What is a curry? -- Gujarati diet -- Punjabi diet -- Pakistani and Bangladeshi diet -- Arabic diet -- Traditional foods groups -- Traditional diet of first and second generation Arabs -- Diet quality -- Religion -- Decisions about the diet at home -- Dietary components -- Cooking methods -- Dietary advice -- African-Caribbean diet -- Religion -- Meal pattern -- West African diet -- Traditional dietary practices -- Common health problems -- Chinese diet -- Traditional dietary practices -- Festivals -- Food preparation -- Meal pattern -- Jewish diet -- Dietary restrictions -- Social restrictions -- Festivals and fasting -- Polish diet -- Festivals and feasting -- Traditional dietary practices -- Ready meal consumption -- Food production and preservation -- Turkish diet -- Greek diet -- Festivals -- Conclusion -- 3.6: Vegetarianism and vegan diets -- Alternatives to unacceptable foods for vegetarians and vegans -- Reasons for following a vegetarian or vegan diet -- Religion -- Parental and peer influence -- Animal welfare -- Environmental issues -- Health reasons -- Nutritional adequacy of a vegetarian or vegan diet -- Protein -- Fatty acids -- Iron -- Zinc -- Iodine -- Selenium -- Calcium -- Vitamin D -- Vitamin B12 (cobalamin) -- Retinol -- Vegetarian or vegan diets as a treatment for chronic diseases -- Weight management.

Metabolic syndrome and type 2 diabetes -- Cardiovascular disease -- Dietary considerations for different population groups -- Pregnancy and lactation -- Childhood and adolescence -- Older adults -- Athletes -- 3.7: People with learning disabilities -- Definition of learning disabilities -- Capacity to consent -- The functional approach (best interests) -- Role of advocacy -- Ethical issues -- Specific health needs of people with learning disabilities -- Down's syndrome -- Prader-Willi syndrome -- Conditions associated with learning disabilities -- Autism -- Cerebral palsy -- Other nutritional considerations in people with learning disabilities -- Obesity -- Underweight -- Dysphagia -- Gastro-oesophageal reflux disease -- Helicobacter pylori infection -- Other factors to consider when working with clients with learning disabilities -- Medication -- Carers -- Information -- Bowel function -- Quality of life -- 3.8: Paediatric clinical dietetics and childhood nutrition -- 3.8.1 Introduction -- 3.8.2 Growth, nutritional assessment and nutritional requirements -- Prenatal growth -- Postnatal growth -- General development -- Nutritional assessment -- Anthropometry -- Clinical assessment -- Biochemistry and haematology -- Malnutrition screening tools -- Nutritional requirements in childhood -- 3.8.3 Growth faltering -- Prevalence -- Growth monitoring -- Acute and chronic growth faltering -- Organic versus non-organic growth faltering -- Nutritional assessment -- Dietary management -- Behavioural management -- Severe to moderate malnutrition -- 3.8.4 Nutritional care of the preterm infant -- Aims of dietetic intervention -- Methods of feeding preterm infants -- Growth -- Vitamin and mineral supplementation -- Monitoring -- Post discharge formula -- Weaning -- Neonatal dietitians' interest group -- 3.8.5 Community paediatrics -- Clinical community dietetics.

Health promotion community dietetics.