PREFACE 1
Part Ⅰ．PUBLIC HEALTH ASPECTS OF NUTRITION 5
1．Nutrition,infection and disease 5
2．Aetiology of malnutrition 8
3．Nutrition,fertility and family planning 14
4．Social and cultural factors in nutrition 17
5．Assessment of nutritional status 23
6．Nutrition during pregnancy 36
7．Nutrition and breast-feeding 39
8．Nutrition of the child 47
Part Ⅱ．BASIC NUTRITION 54
9．The functions of food 54
10．Carbohydrates,fats and proteins 58
11．Minerals 66
12．Vitamins 75
Part Ⅲ．DISORDERS OF MALNUTRITION 90
13．Undernutrition and overnutrition 90
14．Beriberi 93
15．Pellagra 98
16．Xerophthalmia and keratomalacia 103
17．Rickets and osteomalacia 106
18．Scurvy 111
19．Protein-energy malnutrition 113
20．Endemic goitre 139
21．Nutritional anaemias 144
22．Nutritional neuropathies 148
23．Minor nutritional disorders 149
Part Ⅳ．FOODS 161
24．Cereals,starchy roots and other mainly carbohydrate foods 161
25．Legumes,nuts and oilseeds 175
26．Vegetables and fruits 181
27．Meats,fish,eggs,milk and their products 184
28．Oils and fats 193
29．Beverages and condiments 195
Part Ⅴ．NUTRITION POLICY AND PROGRAMMES 197
30．Food and nutrition policy 197
31．Government organization for nutrition policy and planning 203
32．Nutrition programmes and health strategies 207
33．Evaluation of nutrition programmes 214
34．Practical solutions to nutrition problems 218
Part Ⅵ．DIETS,TODDLER RECIPES AND HOME PRESERVATION OF FOOD 225
35．Feeding the family 226
36．Recipes for infants and young children 231
37．Institutional diets 237
38．Diets for industrial workers 244
39．Home preservation of food 245
APPENDIXES 249
1．Recommended intakes of nutrients 249
2．Dentition tables and anthropometric tables 252
3．Nutritional content of typical African foods 263
4．Conversion tables 277
5．Glossary of vernacular words 279
Bibliography 280
INDEX 283