Part 1: Introduction to human nutrition -- Nutrition and health -- Digestion, absorption, and metabolism -- Carbohydrates -- Lipids -- Proteins -- Vitamins -- Minerals -- Energy balance -- Part 2: Community nutrition and the life cycle -- The food environment and food safety -- Community nutrition: promoting healthy eating -- Nutrition during pregnancy and lactation -- Nutrition for normal growth and development -- Nutrition for adults: early, middle, and later years -- Nutrition and physical fitness -- The complexity of obesity: beyond energy balance -- Part 3: Introduction to clinical nutrition -- Nutrition assessment and nutrition therapy in patient care -- Metabolic stress -- Drug-nutrient interactions -- Nutrition support: enteral and parenteral nutrition -- Gastrointestinal diseases -- Diseases of the heart, blood vessels, and lungs -- Diabetes mellitus -- Renal disease -- Acquired immunodeficiency syndrome (AIDS) -- Cancer -- Appendixes -- A Body mass index: obesity values -- B Choose your foods: exchange lists for diabetes -- C Food sources of oxalates -- D Calculation aids and conversion tables -- E Cultural dietary patterns and religious dietary practices -- F Federal food assistance programs -- Look for these appendixes on the Evolve website: http://evolve.elsevier.com/Williams/essential s -- G Caffeine content of foods -- H Soluble, and total fiber content in selected plant foods -- I Centers for disease control and prevention (CDC) growth charts -- J Means, standard deviations, and percentiles of triceps skinfold thickness (mm) by age for males females of 1 to 50 years -- K Normal constituents of blood and urine in adults -- L Acid and alkaline ash food groups -- M Tyramine-restricted diet

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