The fourth edition of Nutrition: maintaining and improving health continues to offer wide-ranging coverage of all aspects of nutrition, including: Nutritional assessmentEpidemiological and experimental methods used in nutrition researchSocial aspects of nutritionThe science of food as a source of energy and essential nutritientsVariation in nutriti
Concepts and principles: Changing priorities for nutrition education. Food selection. Methods of nutritional assessment and surveillance. Methods used to establish links between diet and disease. Dietary guidelines and recommendations. Cellular energetics. Energy, energy balance and obesity: Introduction to energy aspects of nutrition. Energy balance and its regulation. Obesity. The Nutrients: Carbohydrates. Protein and amino acids. Fat. The micronutrients. The Vitamins. The minerals. Variation in nutritional requirements and priorities: Nutrition and the human life-cycle. Nutrition as treatment. Some other groups and situations. The safety and quality of food: The safety and quality of food.