Table of contents for Nutrition at a glance / Mary E. Barasi.

Bibliographic record and links to related information available from the Library of Congress catalog.

Note: Contents data are machine generated based on pre-publication provided by the publisher. Contents may have variations from the printed book or be incomplete or contain other coding.

Section 1	Nutritional principles
1	Diet, health and disease
2	Methods of studying nutrition ¿ nutritional epidemiology 
3	Nutritional assessment of individuals
4	Inadequate nutritional intakes
5	Excessive or unbalanced nutritional intakes
6	Definitions of an adequate diet
7	Food choice
Section 2	Components of a balanced diet: the nutrients and dietary factors
8	Introduction to the nutrients
9	Carbohydrates
10	Introduction to fats
11	Fats: utilisation in the body
12	Proteins: chemistry and functions
13	Proteins: needs and sources
14	Energy intake
15	Energy requirements
16	Micronutrients and the blood and circulatory system
17	Micronutrients: role in metabolism
18	Micronutrients: protective and defence roles
19	Micronutrients: structural role
20	Alcohol in the diet
21	Fluids in the diet
Section 3	The role of nutrition in key systems for nutrient supply 
22	Nutrition and the gastrointestinal tract
23	Nutrition and the brain
24	Nutrition and the eye 
Section 4	Physiological and other challenges to meeting nutritional needs
25	Nutrition in pregnancy and lactation
26	Nutrition in infants and pre-school children
27	Nutrition in school age children and adolescents
28	Nutritional problems in infants, children and adolescents
29	Nutrition and early origin of adult disease
30	Nutrition in older adults
31	Nutrition in ethnic minority groups and impact of religion on diet
32	Nutrition in sport
33	Adverse reactions to food
Section 5	Nutrition related disease
34	Overweight and obesity: aetiological factors
35	Overweight and obesity: consequences for health
36	Overweight and obesity: prevention and management
37	Overweight and obesity: popular slimming diets
38	Underweight and negative energy balance
39	Nutrition and cancer
40	Diet and cardiovascular disease: aetiology
41	Diet and cardiovascular disease: disease prevention
Section 6	Improving diets
42	Optimizing nutrition
43	Promoting nutritional health: a public health perspective
44	Promoting nutritional health: the role of the dietitian
Appendix 1: The vitamins: summary of functions and food sources
Appendix 2: The minerals: summary of functions and food sources

Library of Congress Subject Headings for this publication:

Nutrition -- Handbooks, manuals, etc.
Nutrition Physiology -- Handbooks.
Nutrition Disorders -- Handbooks.