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Chapter 1 Introduction to nutrition Chapter 2 Dietary reference values and food-based dietary guidelines Chapter 3 Current dietary patterns in the UK Chapter 4 Nutrition assessment Chapter 5 Macronutrients and energy balance Chapter 6 Micronutrients Chapter 7 Electrolytes and fluid balance Chapter 8 Food labelling, functional foods, nutrigenetics, and nutrigenomics and food supplements Chapter 9 Non-nutrient components of food Chapter 10 Nutrition and catering in institutions Chapter 11 Popular diets Chapter 12 Diet before and during pregnancy Chapter 13 Infants and preschool children Chapter 14 School-aged children and adolescents Chapter 15 Older people Chapter 16 Nutrition in vulnerable population groups Chapter 17 Nutrition interventions with patients and individuals Chapter 18 Nutrition policy Chapter 19 Healthy and sustainable diets Chapter 20 Global nutrition Chapter 21 Obesity Chapter 22 Diabetes Chapter 23 Cardiovascular disease Chapter 24 Cancer Chapter 25 Nutrition support Chapter 26 Nutrition in gastrointestinal diseases Chapter 27 Pancreatic disease Chapter 28 Liver disease Chapter 29 Kidney disease Chapter 30 Respiratory disease and cystic fibrosis Chapter 31 Human immunodeficiency virus (HIV) infection Chapter 32 Nutrition in mental health Chapter 33 Nutrition in neurological conditions Chapter 34 Rheumatology, dermatology, and bone health Chapter 35 Palliative care Chapter 36 Inherited metabolic disorders Chapter 37 Food hypersensitivity Chapter 38 Drug–nutrient interactions and prescription of nutritional products Appendix 1 Weights and measures Appendix 2 Anthropometrics Appendix 3 Conversion factors Appendix 4 Energy expenditure prediction equations Appendix 5 Clinical chemistry reference ranges Appendix 6 Dietary reference values (DRVs) Appendix 7 Nutritional composition of common foods Appendix 8 The National Statistics Socio-economic Classification (UK)
- Malnutrition Universal Screening Tool (MUST)