Includes index.

Concepts and principles Changing priorities for nutrition education Food selection Methods of nutritional assessment and surveillance Methods used to establish links between diet and disease Dietary guidelines and recommendations Cellular energetics Energy, energy balance and obesity Introduction to energy aspects of nutrition Energy balance and its regulation Obesity The Nutrients Carbohydrates Protein and amino acids Fat The micronutrients The Vitamins The minerals Variation in nutritional requirements and priorities Nutrition and the human life-cycle Nutrition as treatment Some other groups and situations The safety and quality of food The safety and quality of food