HUMAN NUTRITION: THE CONCEPT AND CONTEXT
1 Introduction to human nutrition
2 Evaluating the reliability of nutrition information
3 Anthropological and sociological approaches to understanding food, eating and nutrition
CONTEMPORARY FOOD USE AND SAFETY
4 The food supply
5 Food composition and processing
6 Food microbiology and food poisoning
7 Risks, additives, contaminants and natural toxicants
8 New and emerging developments in food production
9 Food law
10 Contemporary food use: food supply and food intake
THE BIOLOGY OF FOOD COMPONENTS
11 Food energy and energy expenditure
12 Carbohydrates
13 Fats
14 Protein
15 Digestion of food
16 Vitamins and vitamin-like compounds
17 Minerals
18 Water
LIFESPAN NUTRITION
19 Pregnancy and lactation
20 Infant nutrition
21 Childhood and adolescence
22 Nutrition for activity, spo
