PHYSIOLOGY * Historical Perspective * Composition of the Body * Energy Intake and Expenditure * Fuels of the Tissues * Carbohydrates * Proteins * Fats * Alcohol: Its Metabolism and Effects * Energy Balance * Water and Monovalent Electrolytes * Bone Mineral * Iron, Zinc and Other Trace Elements * Fat-Soluble Vitamins * Vitamin C and B Vitamins * Human Genetics * FOOD * Food Composition Tables and Nutritional Databases * Methods and Validity of Dietary Assessment * Cereals and Cereal Products * Vegetables, Fruits, Fungi and their Products * Meat, Fish, Eggs and Novel Proteins * Milk and Milk Products: Fats and Oils * Beverages, Herbs and Spices * Food Processing * Pathogenic Agents in Food * Food Toxicity and Phytoprotectants * Consumer Protection * DIET AND PHYSIOLOGICAL STATUS * Pregnancy and Lactation * Infancy, Childhood and Adolescence * Nutrition and Aging * Athletics * CLINICAL NUTRITION * Nutritional Cupport in Sepsis and Trauma * Famine Relief * Severe Malnutrition * Obesity * Nutritional Management of Diseases of the Gut * Nutrition and the Liver * Nutrition and Dietary Advice for Diabetes * The Iodine Deficiency Disorders * Clinical Nutrition and Bone Disease * Dietary Factors and Dental Diseases * Diseases of Kidney and Urinary Tract * Diseases of Heart and Circulation * Diet in Relation to the Nervous System * Skin, Hair and Nails * Nutrition and the Immune System * Diet and Cancer Prevention * Feeding the Pre-Term Infant * Inherited Metabolic Diseases * Nutritional Management of Alcohol-Related Disorders * Eating Disorders, Drug-Diet Interactions * Policy and a Prudent Diet
