Food and nutrition in practice / Isobel Cole-Hamilton, Anne Livermore, Jacquie Watson.

Contents
Section 1. Food and health
Why what we eat matter?
Food and health in the UK
Guidelines for a health balanced diet
Types of food in a health balanced diet
Nutrients provided by a health balanced diet

Section 2. Choosing a healthy balanced diet
Classifying food for a health balanced diet
Cereal food and starchy vegetables(food group 1)
Fruits and vegetable(food group 2)
Meat and alternatives (food group 3)
Milk and milk products(food group 4)
Sugar sugary foods and drinks(food group 5)
Fats and oil(food group 6)
Salt in the diet

Section 3. Eating patterns and special meals
Eating patterns in the UK
Availability of food
Individual choices
The special needs of infants and toddlers
The special needs of teenagers

Section 4. The Nutrients in our food
Dietary energy
Carbohydrates
Fats
Protein
Protein-calories deficiency
Vitamins and minerals

Section 5. Feed the word
Hunger and food aid
Long term aid

Section 6 .Kitchen skills and hygiene
Food hygiene
Food storage
Food spoilage
Food preservation
Cooking (heat movement)

Section 7. Food tables
Some typical nutritional values per 100g of food
Recommended daily intake of energy and nutrients 4 the UK
Summary of the importance and dietary sources of different nutrients

includes bibliography and index