Hyperlinked references

Click on the chapter links below to view the further reading lists from the book with active web links to journal articles cited, where available.

Chapter 01: Introduction
Chapter 02: Carbohydrates
Chapter 03: Lipids
Chapter 04: Protein
Chapter 05: Energy
Chapter 06: Alcohol
Chapter 07: Water, electrolytes and acid-base balance
Chapter 08: Major minerals: calcium and magnesium
Chapter 09: Iron
Chapter 10: Trace elements
Chapter 11: Vitamin A and carotenoids
Chapter 12: The B vitamins
Chapter 13: Vitamins C and E
Chapter 14: Vitamins D and K
Chapter 15: Other biologically active substances in plant foods: phytochemicals
Chapter 16: Overweight and obesity
Chapter 17: The challenge of the chronic diseases epidemic for science and society
Chapter 18: Protein-energy malnutrition
Chapter 19: Nutritional crises
Chapter 20: Cardiovascular diseases
Chapter 21: Nutrition and cancer
Chapter 22: Diabetes mellitus and the metabolic syndrome
Chapter 23: The eating disorders: anorexia nervosa, bulimia nervosa and EDNOS
Chapter 24: Food groups
Chapter 25: Food toxicity and safety
Chapter 26: Functional foods
Chapter 27: Food analysis, food composition tables and databases
Chapter 28: Dietary assessment
Chapter 29: Assessment of nutritional status and biomarkers
Chapter 30: Pre-pregnancy, pregnancy and lactation
Chapter 31: Infant feeding
Chapter 32: Childhood and adolescence nutrition
Chapter 33: Sports nutrition
Chapter 34: Nutrition and ageing
Chapter 35: Food habits
Chapter 36: Nutritional recommendations for the general population
Chapter 37: Dietary counselling to change behaviour
Chapter 38: Nutritional consequences of poverty and food insecurity in developed countries
Chapter 39: Nutrition and HIV and AIDS

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Oxford University Press, Online Resource Centre, Hyperlinked references.

Hyperlinked references