1 NutritionDiet and healthThe nutrientsProteinFatCarbohydrateFood testsVitaminsFat-soluble vitaminsWater-soluble vitaminsMineral elementsWaterDietary fibre (NSP)EnergyDigestion and absorptionThe nutrient content of foods2 Nutritional status, diet, and healthABCDs of nutritional assessmentDietary guidelinesFactors that influence food habits and choice of foodNutritional disorders related to food deficiencyNutritional diseases related to lifestyle choiceRole of physical activity in maintaining healthFood securityPreventing poor healthQuestions and activities3 Providing food for different needsMeal planningPregnant and lactating womenNutritional requirements of an infant (up to one year)Toddlers and young childrenSchool-age childrenAdolescentsAdultsPeople living on low incomesOlder adultsIllness and convalescenceHIV/AIDSVegetariansReligious groupsFood intoleranceModifying meals to prevent nutritional disordersQuestions and activities4 Foods and food scienceFood systemsBiotechnologyFunctional foods or nutraceuticalsCerealsFats and oilsSugar and sweetenersMilkCreamCheeseYoghurtEggsMeatFishAlternative protein foodsGelatineVegetablesLegumes, pulses, and nutsFruitsHerbsSpicesFood additivesConvenience foodsFast foodFood packagingQuestions and activities5 Practical food preparationPrinciples behind the cooking of foodFood spoilagePreservation of foodHome preservation of fruitChoosing, preparing, and cooking foodMethods of cookingMoist methods of cookingDry methods of cookingFryingMicrowave cookeryFreezer cookeryUse of left-over foodsRaising agentsCakesPastriesYeast mixturesBattersSaucesSaladsSoups and stocksSummary of changes in food during preparationSummary of changes in food during cookingFood presentationFood preparation for assignments, investigations, and examinationsCommercial restaurantsQuestions and activities6 The kitchenKitchen planningMaterials used at homeCookersRefrigeratorsKitchen equipmentConsumer protectionKitchen safetyQuestions and activitiesWeightsLiquid measuresOven temperaturesIndex.