Nutrition in Primary Care

Introduction; Part 1 Diet and Health:; Nutrients; Dietary targets; Healthy eating; Sensible drinking; Assessing nutritional requirements; Assessing nutritional adequacy; Achieving dietary change; Nutritional support and supplementation; Food composition; Food additives and sweeteners; Food safety; Part 2 Diet and People:; Pregnancy; Infants; Toddlers and pre-school children; School-aged children; Adolescents and young adults; Elderly people; People with physical or learning disabilities; People on low incomes; Minority ethnic groups; Vegetarianism and veganism; Part 3 Diet and Disease:; Coronary heart disease; Stroke; Hypertension; Obesity; Eating disorders; Diabetes; Dental caries; Dysphagia; Gastrointestinal disorders; Pancreatitis; Cystic fibrosis; Gallstones; Hyperuricaemia and gout; Renal stones; Osteoporosis; Rickets and osteomalacia; Arthritis and rheumatism; Multiple sclerosis; Food allergy and intolerance; Cancer; HIV infection and AIDS; Appendices: Appendix 1 - sources of further information; Appendix 2 - Conversion factors; Appendix 3 - abbreviations; Appendix 4 - height, weight and BMI chart