Principles of Human Nutrition, Second Edition

1. Introduction And Overview

Part I factors influencing the food that a community eats
2. History of food
3. Social, population and environmental influences on nutrition

Part II Calculating how much food a community eats
4. The food chain
5. Nutritional requirements
6. Nutritional epidemiology

Part III Factors influencing how an individual metabolises nutrients
7. Genetics

Part IV Calculating the nutritional status of an individual
8. Evaluation of dietary intake
9. Measurements of energy
10. Body composition

Part V Nutrients and non-nutrients
11. Principles, amino acids and proteins
12. Lipids
13. Carbohydrates
14. Dietary fibre.
15. Alcohol as a nutrient
16. Vitamins
17. Plant secondary metabolites and herbs
18. Water, electrolytes, minerals and trace elements
19. Non-nutritive components of food
20. Agricultural chemicals in the food chain
21. Drugs and nutrition

Part VI Eating, digestion and metabolism
22. Smell and taste
23. Intake and satiety
24. The gastrointestinal tract and food availability
25. Carbohydrate digestion and absorption
26. Protein absorption
27. Lipid absorption
28. Foetal and placental nutrition
29. Thermodynamics and metabolism
30. Mitochondria
31. Cytochrome P450
32. Free radicals
33. Carbohydrate metabolism
34. Lipid metabolism
35. Eicosanoids
36. Cholesterol and lipoproteins
37. Amino acid metabolism
38. Amino acid neurotransmitters
39. Organ metabolic fuel selection
40. Growth
41. Bone

Part VII Special nutritional requirements and conditions
42. Pregnancy, lactation, weaning
43. Childhood and youth; middle age and elderly
44. Sport
45. Nutrition in outer space
46. Dietary deficiency
47. Nutrition in the aetiology of disease