Title page -- Table of Contents -- Acknowledgements -- How to use your textbook -- About the companion website -- Part I: Nutrients including carbohydrates, fat, proteins, vitamins, minerals, and alcohol -- 1 Introduction to the nutrients -- Aims -- Classification of nutrients -- Grouping of nutrients by functional role -- Interactions -- 2 The relationship between diet, health and disease -- Aim -- Historical perspective -- Several dietary factors implicated in disease -- Other factors affecting susceptibility to disease -- Introduction to nutritional epidemiology -- Summary -- 3 Energy intake: Food sources -- Aim -- Energy from food -- Methods for measuring food energy -- 4 Energy: Control of food intake -- Aims -- Control of food intake -- Summary -- 5 Energy: Measurement of requirements -- Aim -- Principles of energy use -- Measurement of energy expenditure -- 6 Energy requirements: Components of energy expenditure -- Aims -- Components of energy expenditure -- Equations for metabolic rate -- Calculating total energy expenditure -- Summary -- 7 Carbohydrates: Simple and complex carbohydrates -- Aim -- Monosaccharides -- Disaccharides -- Oligosaccharides -- Polysaccharides -- 8 Carbohydrates: Digestion and utilisation in the body -- Aims -- Digestion of carbohydrates -- Glycaemic effects of carbohydrates -- Non-glycaemic effects of carbohydrates -- 9 Fats: Types of fatty acids -- Aims -- Major roles of fats -- Types of fats -- Fatty acids -- 10 Fats: Compound lipids (triglycerides, phospholipids, cholesterol, and phytosterols) -- Aims -- Triglycerides -- Phospholipids -- Cholesterol -- Phytosterols -- 11 Fats: Digestion and utilisation in the body -- Aims -- Fat digestion and absorption -- Transport of fats in the body: Lipoproteins -- Adipose tissue -- 12 Proteins: Chemistry and digestion -- Aims -- Structure of proteins.

Digestion and absorption of proteins -- 13 Proteins: Functions and utilisation in the body -- Aims -- Metabolism of amino acids -- Summary -- 14 Proteins: Needs, sources, protein quality and complementation -- Aims -- The need for protein -- Assessing protein quality -- Recommended intakes for protein -- Dietary protein sources -- Deficiency of protein -- 15 Dietary supplements -- Aims -- Definition of dietary supplements -- Benefits of dietary supplements -- Risks of using dietary supplements -- 16 Micronutrients: Fat-soluble vitamins -- Aims -- Vitamin A -- Vitamin D -- Vitamin E -- Vitamin K -- 17 Micronutrients: Water-soluble vitamins -- Aims -- Vitamin B1(thiamin) -- Vitamin B2(riboflavin) -- Vitamin B6(pyridoxine) -- Niacin -- Vitamin B7 (biotin) -- Pantothenic acid -- Folate -- Vitamin B12(cobalamin) -- Vitamin C (ascorbic acid) -- Choline -- 18 Micronutrients: Major minerals -- Aims -- Calcium -- Phosphorus -- Magnesium -- Electrolytes: Sodium, chloride and potassium -- Sulphur -- 19 Micronutrients: Trace elements -- Aims -- Iron -- Zinc -- Copper -- Iodine -- Selenium -- Other trace elements: Manganese, fluoride and chromium -- 20 Micronutrients: Role in metabolism -- Aims -- Overview of metabolism -- 21 Micronutrients and circulatory system I -- Aims -- Cardiac function -- Blood pressure (refer to Chapter 18) -- Clotting factors -- 22 Micronutrients and circulatory system II -- Aim -- Red blood cells -- 23 Micronutrients: Protective and defence roles I -- Aim -- Immune system defences -- Summary -- 24 Micronutrients: Protective and defence roles II -- Aims -- Free radicals -- 25 Micronutrients: Structural role in bone I -- Aims -- The human skeleton -- Nutrient involvement in bone health -- 26 Micronutrients: Structural role in bone II -- Aim -- Vitamin D -- Phosphorus -- Other minerals and vitamins -- Other factors -- 27 Alcohol -- Aim.

Measurement of alcohol consumption -- Factors affecting alcohol metabolism -- Alcohol and energy balance -- Consequences of alcohol abuse -- 28 Fetal alcohol spectrum disorder -- Aims -- What is fetal alcohol spectrum disorder? -- Prevalence and costs of FASD -- Effects of FASD on the body -- Screening tools, diagnostic assessment and interventions -- Role of the nutritionist in FASD -- Practice points -- 29 Fluids in the diet -- Aims -- Fluid balance -- Water gain by the body -- Water loss from the body -- Maintenance of normal hydration -- Dehydration -- Dietary factors that influence diuresis -- Part II: Nutritional epidemiology including assessments, consequences and food choices -- 30 Introduction to nutrition epidemiology: Study designs I -- Aim -- Study design methods -- 31 Introduction to nutrition epidemiology: Study designs II -- Aims -- Non-experimental (observational studies) -- Measurement error, result validity and test sensitivity -- Summary -- 32 Research ethics -- Aims -- Core ethical principles -- Dietetics -- Nutrition research -- 33 Nutritional assessment methods: Anthropometric assessment -- Aims -- Anthropometry -- Circumferences -- Body composition -- Summary -- 34 Nutritional assessment methods: Dietary assessment I -- Aims -- Assessing food availability (supply) at the national level: Food balance sheets -- Assessing food consumption at the household level -- Assessing food consumption at the individual level -- 35 Nutritional assessment methods: Dietary assessment II -- Aims -- Format -- Development and use of FFQs -- Advantages and disadvantages of FFQs -- 36 Inadequate nutritional intakes: Causes -- Aim -- Causes of inadequate nutrition and associated diseases -- 37 Inadequate nutritional intakes: Consequences -- Aim -- Assessment -- Consequences of undernutrition -- 38 Definitions of an adequate diet -- Aims.

Nutritional requirements -- Macronutrient recommendations -- Summary -- 39 Creating an adequate diet -- Aims -- A balanced diet -- Summary -- 40 Optimising nutrition -- Aims -- Balanced diet -- Optimal nutrition -- Achieving optimal nutrition -- 41 Excessive or unbalanced nutritional intakes -- Aims -- Dietary components and nutrients responsible for overnutrition and unbalanced diets -- Summary -- 42 Food choice: Individual, social and cultural factors -- Aim -- Food habits -- Culture -- Religion -- Ethical decisions -- Economic factors -- Social norms -- Media and advertising -- Summary -- 43 Food choice: The food environment -- Aims -- Classification of foods -- The nature of the food available -- Summary -- 44 Nutrition in ethnic minority groups and potential impact of religion on diet -- Aims -- Global migration -- The nutritional relevance of migration -- Dietary acculturation -- Nutrition-related health effects of migration -- Religion and diet -- Part III: Nutrition throughout the life cycle -- 45 Nutrition in pregnancy and lactation -- Aim -- Nutrition at conception -- Nutrition during pregnancy -- At-risk groups -- Lactation -- 46 Nutrition in infants, toddlers and preschool children -- Aims -- Growth rates -- Nutrition in infants -- Nutrition in toddlers and preschool children -- 47 Nutrition in school-age children and adolescents -- Aims -- Growth rates -- Nutritional needs -- School meals -- 48 Nutritional challenges in infants, children and adolescents -- Aims -- Low birth weight -- Growth faltering -- Overweight and obesity in children -- Iron status -- Vegetarianism -- Dieting and eating disorders -- 49 Nutrition and early origins of adult disease -- Aims -- Early evidence -- Programming -- Developmental consequences -- Links to maternal nutrition -- 50 Nutrition in older adults -- Aims -- The ageing process.

Assessment of nutritional status in older adults -- Part IV: The role of nutrition in key organs/systems -- 51 Nutrition and the gastrointestinal tract I -- Aims -- General functions -- Interrelationship between nutrition and functionality of the upper GI tract -- 52 Nutrition and the gastrointestinal tract II -- Aim -- The small intestine -- The large intestine -- 53 Nutrition and the brain I -- Aims -- Growth of the brain -- Nutritional requirements of the brain -- 54 Nutrition and the brain II -- Aims -- Role of the brain in control of food intake -- Role of diet in behaviour and disease -- Eating disorders -- 55 Nutrition and the eye -- Aims -- Structure of the eye: Introduction to nutritional links -- Retinal function and nutrition -- The lens, cataracts and nutrition -- The cornea and conjunctiva -- Part V: Nutrition-related diseases -- 56 Overweight and obesity: Aetiological factors -- Aims -- Definition -- Prevalence of overweight and obesity -- Contributing factors in energy intake and output -- External influences on energy output -- Individual susceptibility -- 57 Overweight and obesity: Consequences for health and chronic disease -- Aim -- Obesity and cardiovascular disease -- Obesity and hypertension -- Obesity and cancer -- 58 Overweight and obesity: Insulin resistance and metabolic syndrome -- Aims -- Metabolic effects of obesity -- 59 Overweight and obesity: Prevention and management -- Aims -- Prevention -- Non-surgical treatment -- Surgical treatment (bariatric surgery) -- 60 Overweight and obesity: Popular slimming diets -- Aims -- The slimming industry -- 61 Underweight and negative energy balance -- Aims -- Starvation -- Chronic energy deficits -- 62 Nutrition and cancer I -- Aim -- What is cancer? -- Evidence on causation of cancer -- 63 Nutrition and cancer II -- Aims -- Summary of evidence on diet and cancer.

Advice on diet and lifestyle.