C O N T E N T S
Main Text Section:

Introduction

Why you need this book

Why nutrition is important?

The optimal way of eating

What is food?

The total diet

Knowing the natural sources of food

What happens to the food we eat?

Food and body function

Our nutrient needs

How nutrient needs are assessed

Recommended dietary intakes

Energy balance

Controlling body weight

Appetite

Energy density

Nutrient density

Assessing your own nutritional status

Water balance

Special nutritional situations

Medications

Sugars and health

Diet and lifestyle

Food law

Labelling and the law
Ingredient labelling
Nutrition labelling
Date-marking of food
What do the different forms of date-marking mean?

Food additives

Food additives

Food colour

Toxicity in food

Is 'natural' always good?

Environmental contamination

Cookware and contamination

Processing of food

Processing can affect the nutrient content of food

Use of fertilizers

Milling

Controlled atmosphere (CA) storage and ripening, and waxing

Blanching

Cooking

Freezing

Dehydration

Canning

Pasteurization

Toasting

Sprouting

Stability of nutrients in food

Storage life of foods

Frozen foods

Canned foods

Home storage of foods

Other foods

Health problems associated with some foods

How to avoid food poisoning

Food sensitivities

Migraine and food

The Feingold diet and hyperkinesis

Average serving sizes