Introduction
  What is food?  
  What happens to the food we eat?  
Our nutrient needs  
  Energy balance  
  Nutritional status  
  Laws & labels  
  Additives & colours  
  Toxicity in food  
  Processing food  
  Stability of food nutrients  
  Storage life of foods  
  Food- associated health problems  

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

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