PREFACE

Part Ⅰ．PUBLIC HEALTH ASPECTS OF NUTRITION

1．Nutrition,infection and disease

2．Aetiology of malnutrition

3．Nutrition,fertility and family planning

4．Social and cultural factors in nutrition

5．Assessment of nutritional status

6．Nutrition during pregnancy

7．Nutrition and breast-feeding

8．Nutrition of the child

Part Ⅱ．BASIC NUTRITION

9．The functions of food

10．Carbohydrates,fats and proteins

11．Minerals

12．Vitamins

Part Ⅲ．DISORDERS OF MALNUTRITION

13．Undernutrition and overnutrition

14．Beriberi

15．Pellagra

16．Xerophthalmia and keratomalacia

17．Rickets and osteomalacia

18．Scurvy

19．Protein-energy malnutrition

20．Endemic goitre

21．Nutritional anaemias

22．Nutritional neuropathies

23．Minor nutritional disorders

Part Ⅳ．FOODS

24．Cereals,starchy roots and other mainly carbohydrate foods

25．Legumes,nuts and oilseeds

26．Vegetables and fruits

27．Meats,fish,eggs,milk and their products

28．Oils and fats

29．Beverages and condiments

Part Ⅴ．NUTRITION POLICY AND PROGRAMMES

30．Food and nutrition policy

31．Government organization for nutrition policy and planning

32．Nutrition programmes and health strategies

33．Evaluation of nutrition programmes

34．Practical solutions to nutrition problems

Part Ⅵ．DIETS,TODDLER RECIPES AND HOME PRESERVATION OF FOOD

35．Feeding the family

36．Recipes for infants and young children

37．Institutional diets

38．Diets for industrial workers

39．Home preservation of food

APPENDIXES

1．Recommended intakes of nutrients

2．Dentition tables and anthropometric tables

3．Nutritional content of typical African foods

4．Conversion tables

5．Glossary of vernacular words

Bibliography

INDEX