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.
Part IV Calculating the nutritional status of an individual.
8. Evaluation of dietary intake.
9. Measurements of energy.
10. Body compositionPart V Nutrients and non-nutrients.
11. Principles, amino acids and proteins.
14. Dietary fibre.
15. Alcohol as a nutrient.
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.
31. Cytochrome P450.
32. Free radicals.
33 Carbohydrate metabolism.
34. Lipid metabolism.
36. Cholesterol and lipoproteins.
37. Amino acid metabolism.
38. Amino acid neurotransmitters.
39. Organ metabolic fuel selection.
Part VII Special nutritional requirements and conditions .
42. Pregnancy, lactation, weaning.
43. Childhood and youth; middle age and elderly.
45. Nutrition in outer space.
46. Dietary deficiency.
47. Nutrition in the aetiology of disease
* Martin Eastwood is well-respected internationally
* an ideal text for undergraduates on a wide range of courses
* useful as a reference for professionals in health care and the food industry