Nutrition at a Glance introduces key nutrition facts, such as the role of key nutrients in maintaining health, and addresses the concepts of nutrient metabolism, nutritional intake and what makes an adequate diet. It covers food safety, allergy and intolerance, GM foods, diet-related diseases and nutrigenomics.

Part I Nutrients including carbohydrates, fat,
proteins, vitamins, minerals, and alcohol
1. Introduction to the nutrients
2. The relationship between diet, health and
disease
3. Energy intake: Food sources
4. Energy: Control of food intake
5. Energy: Measurement of requirements
6. Energy requirements: Components of
energy expenditure
7. Carbohydrates: Simple and complex
carbohydrates
8. Carbohydrates: Digestion and utilisation in
the body
9. Fats: Types of fatty acids
10. Fats: Compound lipids (triglycerides,
phospholipids, cholesterol, and
phytosterols)
11. Fats: Digestion and utilisation in the body
12. Proteins: Chemistry and digestion
13. Proteins: Functions and utilisation in the
body
14. Proteins: Needs, sources, protein quality
and complementation
15. Dietary supplements
16. Micronutrients: Fat‑soluble vitamins
17. Micronutrients: Water‑soluble
vitamins
18. Micronutrients: Major minerals
19. Micronutrients: Trace elements
20. Micronutrients: Role in metabolism
21. Micronutrients and circulatory system I
22. Micronutrients and circulatory system II
23. Micronutrients: Protective and defence
roles I
24. Micronutrients: Protective and defence
roles II
25. Micronutrients: Structural role in bone I
26. Micronutrients: Structural role in bone II
27. Alcohol
28. Fetal alcohol spectrum disorder
29. Fluids in the diet
Part II Nutritional epidemiology including
assessments, consequences and food choices
30. Introduction to nutrition epidemiology:
Study designs I
31. Introduction to nutrition epidemiology:
Study designs II
32. Research ethics
33. Nutritional assessment methods:
Anthropometric assessment
34. Nutritional assessment methods: Dietary
assessment I
35. Nutritional assessment methods: Dietary
assessment II
36. Inadequate nutritional intakes: Causes
37. Inadequate nutritional intakes:
Consequences
38. Definitions of an adequate diet
39. Creating an adequate diet
40. Optimising nutrition
41. Excessive or unbalanced nutritional intakes
42. Food choice: Individual, social and cultural
factors
43. Food choice: The food environment
44. Nutrition in ethnic minority groups and
potential impact of religion on diet
Part III Nutrition throughout the life cycle
45. Nutrition in pregnancy and lactation
46. Nutrition in infants, toddlers and preschool
children
47. Nutrition in school‑age children and
adolescents
48. Nutritional challenges in infants, children
and adolescents
49. Nutrition and early origins of adult disease
50. Nutrition in older adults
Part IV The role of nutrition in key
organs/systems
51. Nutrition and the gastrointestinal tract I
52. Nutrition and the gastrointestinal tract II
53. Nutrition and the brain I
54. Nutrition and the brain II
55. Nutrition and the eye
Part V Nutrition‑related diseases
56. Overweight and obesity: Aetiological
factors
57. Overweight and obesity: Consequences for
health and chronic disease
58. Overweight and obesity: Insulin resistance
and metabolic syndrome
59. Overweight and obesity: Prevention and
management
60. Overweight and obesity: Popular slimming
diets
61. Underweight and negative energy balance
62. Nutrition and cancer I
63. Nutrition and cancer II
64. Diet and cardiovascular disease: Aetiology
65. Diet and cardiovascular disease: Prevention
66. Adverse reactions to food and inborn errors
of metabolism
Part VI Public health and sports nutrition
67. Nutritional genomics
68. Nutrition transition
69. Promoting nutritional health: A public
health perspective I
70. Promoting nutritional health: A public
health perspective II
71. Promoting nutritional health: The role of the
dietitian
72. Nutrition and sport I
73. Nutrition and sport II
Part VII Foods, phytochemicals including
functional and genetically modified foods
74. Functional foods
75. Phytochemicals
76. Genetically modified foods
77. Food safety

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