Contents: part I: nutrition an introduction to food, nutrition and health carbohydrates proteins lipids energy metabolism vitamins minerals water part ii: foods: cereals and cereal products pulses vegetables fruits milk and milk products meat fish eggs sweetening agents spices and condiments fats and oils beverages methods of cooking food preservation novel foods and processed foods food, sanitation and hygiene food adulteration and consumer protection food groups and guidelines for food selection meal planning part iii: nutrition in health: balanced diets nutrition in pregnancy nutrition during lactation nutrition in infancy nutrition of preschool children nutrition of school children nutrition during adolescence nutrition during old age nutrition of workers or labourers part iv: nutrition in diseases: therapeutic modifications diet during deficiency diseases obesity gastrointestinal disturbances peptic ulcer constipation ulcerative colitis diarrhea and dysentery malabsorption syndrome diet in fevers liver diseases diabetes mellitus diseases of the cardiovascular system cancer and nutrition aids and nutritional care sports nutrition diet in gout and osteoarthritis acidic and alkaline foods diet during nervous disturbances diet in alcoholism nutrition in allergies kidney diseases assessment of nutritional status diet surveys nutrition education appendices.