1. Methods in nutrition research
David R. Jacobs and Norman J. Temple
2. Challenges in research in nutritional epidemiology
David R. Jacobs
3. Eating disorders
Kelly Allison
4. The developmental origins of chronic disease in adult life
David J.P. Barker
5. The nutrition transition is speeding up: a global perspective
Barry M. Popkin
6. Medical nutrition therapy for diabetes. Prioritizing recommendations based on evidence.
Marion J. Franz
7. Diet and the prevention of type 2 diabetes
Norman J. Temple and Nelia P. Steyn
8. Diet in the prevention and treatment of obesity
Claire R. Whittle, Michelle C. McKinley, and Jayne V. Woodside
9. Diet, the control of blood lipids, and the prevention of heart disease
Michael R. Flock and Penny M. Kris-Etherton
10. Fish, n-3 polyunsaturated fatty acids, and cardiovascular disease
Claire McEvoy, Ian S. Young, and Jayne V. Woodside
11. Hypertension and nutrition
Ali Zirakzadeh
12. Diet, physical activity, and cancer prevention
Cindy D. Davis and John A. Milner
13. Health benefits of phytochemicals in whole foods
Rui Hai Liu
14. Food synergy: a paradigm shift in nutrition science
David R. Jacobs and Norman J. Temple
15. What are the health implications of alcohol consumption?
Norman J. Temple
16. Health claims and dietary recommendations for nonalcoholic beverages
Ted Wilson
17. Trends in dietary recommendations: nutrient intakes, dietary guidelines, food guides, food labels, and dietary supplementsGeraldine Cuskelly, Jayne V. Woodside, and Norman J. Temple
18. Population nutrition and health promotion
Norman J. Temple and Marion Nestle
19. Optimizing nutrition for exercise and sports
Richard B. Kreider, Neil A. Schwarz, and Brian Leutholtz
20. The marketing of dietary supplements: profit before healthNorman J Temple
21. Functional food in the marketplace: new products, availability, and implications for the consumer
Jill K. Rippe
22. Food industry and political influences on American nutrition
Marion Nestle and Ted Wilson
23. Nutrition policy by governments for the prevention of disease: issues of cost-effectiveness
Norman J. Temple
24. Use of biotechnology to improve food production and nutritional value
Scott P. Segal, Travis J. Knight, and Donald C. Beitz