Food and Nutrition

Professor Mark L. Wahlqvist AO, MD (Adelaide), MD (Uppsala),FRACP, FAFPHM, FAIFST, FTSE is a noted Australian Health and Nutrition Scientist, Educator and Practitioner at the Monash Asia Institute and in the Department of Epidemiology and Preventive Medicine at Monash University. He is a Visiting Professor and Investigator, Center for Health Policy Research, National Health Research Institutes, Taiwan. He is a member of the World Health Organization Nutrition Advisory Committee, Past President of the International Union of Nutritional Sciences, and Editor-in-Chief of the Asia Pacific Journal of Clinical Nutrition.

1 Introduction2 Evaluating nutrition information3 Social approaches4 Nutrition for Aboriginal and Torres Strait Islander peoples5 Food security6 Food supply7 Public health nutrition8 Food composition and processing9 Food microbiology10 Risks, additives, contaminants and toxicants11Developments in food production12 Food law13 Contemporary food use14 Food energy15 Carbohydrates16 Fats17 Protein18 Digestion19 Vitamins20 Minerals21 Water22 Pregnancy and lactation23 Infant nutrition24 Childhood and adolescence25 Nutrition for sport26 Nutrition in adulthood27 Nutrition for maturity and ageing28 Nutrition and genes29 Nutrition for bone and dental health30 Obesity31 Disordered eating32 Cardiovascular disease33 Diabetes34 Alcohol-related diseases35 Malnutrition36 Immune function37 Cancer38 Food sensitivities39 Mental health40 Iodine and thyroid function41 Nutrition assessment42 Nutritional standards43 Health promotion44 Dietary advice and food guidance systems