Part I. Nutrients including energy, carbohydrates, fat, proteins, vitamins, minerals, and alcohol
Chapter 1: Introduction to the nutrients
Chapter 2: The relationship between diet, health, and disease
Chapter 3: Energy intake: food sources
Chapter 4: Energy: control of food intake
Chapter 5: Energy: measurement of requirements
Chapter 6: Energy requirements: components of energy expenditure
Chapter 7: Carbohydrates: simple and complex carbohydrates
Chapter 8: Carbohydrates: digestion and utilization in the body
Chapter 9: Fats: types of fatty acids
Chapter 10: Fats: compound lipids (triglycerides, phospholipids, cholesterol, phytosterols)
Chapter 11: Fats: digestion and utilisation in the body
Chapter 12: Proteins: chemistry and digestion
Chapter 13: Proteins: functions and utilisation in the body
Chapter 14: Proteins: needs, sources, protein quality, and complementation
Chapter 15: Dietary supplements
Chapter 16: Micronutrients: fat-soluble vitamins
Chapter 17: Micronutrients: water-soluble vitamins
Chapter 18: Micronutrients: major minerals
Chapter 19: Micronutrients: trace elements
Chapter 20: Micronutrients: role in metabolism
Chapter 21: Micronutrients and circulatory system I
Chapter 22: Micronutrients and circulatory system II
Chapter 23: Micronutrients: protective and defence roles I
Chapter 24: Micronutrients: protective and defence roles II
Chapter 25: Micronutrients: structural role in bone I
Chapter 26: Micronutrients: structural role in bone II
Chapter 27: Alcohol
Chapter 28: Fetal alcohol spectrum disorder
Chapter 29: Fluids in the diet
Part II. Nutritional epidemiology including assessments, consequences, and food choices
Chapter 30: Introduction to nutrition epidemiology: study designs I
Chapter 31: Introduction to nutrition epidemiology: study designs II
Chapter 32: Research ethics
Chapter 33: Nutritional assessment methods: anthropometric assessment
Chapter 34: Nutritional assessment methods: dietary assessment I
Chapter 35: Nutritional assessment methods: dietary assessment II
Chapter 36: Inadequate nutritional intakes: causes
Chapter 37: Inadequate nutritional intakes: consequences
Chapter 38: Definitions of an adequate diet
Chapter 39: Creating an adequate diet
Chapter 40: Optimising nutrition
Chapter 41: Excessive or unbalanced nutritional intakes
Chapter 42: Food choice: individual, social, and cultural factors
Chapter 43: Food choice: the food environment
Chapter 44: Nutrition in ethnic minority groups and potential impact of religion on diet
Part III. Nutrition throughout the lifecycle
Chapter 45: Nutrition in pregnancy and lactation
Chapter 46: Nutrition in infants, toddlers, and preschool children
Chapter 47: Nutrition in school-age children and adolescents
Chapter 48: Nutritional challenges in infants, children, and adolescents
Chapter 49: Nutrition and early origins of adult disease
Chapter 50: Nutrition in older adults
Part IV. The role of nutrition in key organs/systems
Chapter 51: Nutrition and the gastrointestinal tract I
Chapter 52: Nutrition and the gastrointestinal tract II
Chapter 53: Nutrition and the brain I
Chapter 54: Nutrition and the brain II
Chapter 55: Nutrition and the eye
Part V. Nutrition-related diseases
Chapter 56: Overweight and obesity: aetiological factors
Chapter 57: Overweight and obesity: consequences for health and chronic disease I
Chapter 58: Overweight and obesity: insulin resistance and metabolic syndrome II
Chapter 59: Overweight and obesity: prevention and management
Chapter 60: Overweight and obesity: popular slimming diets
Chapter 61: Underweight and negative energy balance
Chapter 62: Nutrition and cancer I
Chapter 63: Nutrition and cancer II
Chapter 64: Diet and cardiovascular disease: aetiology
Chapter 65: Diet and cardiovascular disease: prevention
Chapter 66: Adverse reactions to food and inborn errors of metabolism
Part VI. Public health and sports nutrition
Chapter 67: Nutritional genomics
Chapter 68: Nutrition transition
Chapter 69: Promoting nutritional health: a public health perspective I
Chapter 70: Promoting nutritional health: a public health perspective II
Chapter 71: Promoting nutritional health: the role of the dietitian
Chapter 72: Nutrition and sport I
Chapter 73: Nutrition and sport II
Part VII. Foods, phytochemicals including functional and genetically modified foods
Chapter 74: Functional foods
Chapter 75: Phytochemicals
Chapter 76: Genetically modified foods
Chapter 77: Food safety
Appendix A 1: Structures of the fat-soluble vitamins A, D, E and K
Appendix A 2: Structures of the water-soluble vitamins; thiamine, riboflavin, niacin, vitamin B6, biotin, pantothenic acid, folic acid, vitamin B12 and vitamin C
Appendix A 3: Structures of the major classes of phytochemicals
Appendix B 1: Global dietary guidelines and Dietary Reference Intakes (DRIs) - Available on Companion Website: www.ataglanceseries.com/nutrition
