Part 1 Energy and macronutrients: carbohydrates; lipids; protein; energy; alcohol. Part 2 Organic and inorganic essential nutrients: water, electrolytes, and acid base balance; major minerals - calcium and magnesium; iron; trace elements; vitamin A and carotenoids; the B vitamins; vitamins C and E; vitamins D and K; other biologically active substances in food. Part 3 Nutrition-related disorders: overweight and obesity; protein-energy malnutrition; cardiovascular diseases; diet and cancer causation; Diabetes mellitus; the eating disorders - anorexia nervosa and bulimia nervosa. Part 4 Foods: food groups; food toxicity and safety. Part 5 Nutritional assessment: food analysis and food composition tables; dietary assessment; determining nutritional status. Part 6 Life stages: pregnancy and lactation; infant feeding; childhood and adolescence; sports nutrition; nutrition and ageing. Part 7 Clinical and public health: food habits; nutritional recommendations for the general population; nutrition promotion for communities; dietary counselling. Part 8 Case studies: war in former Yugoslavia - coping with nutritional issues; the elimination of iodine deficiency disorders; nutritional consequences of poverty in developed countries; cultural sensitivity in nutrition education - the Tongan experience; nutritional and immune defence; nutrition support in hospital.
