PART 1: UNDERSTANDING NUTRITION -- Chapter 01: Methods in nutrition research -- Chapter 02: Challenges in research in nutritional epidemiology -- Chapter 03: The nutrition transition and the double burden of malnutrition -- PART 2: NUTRITIONAL CONTROL AND PREVENTON OF CHRONIC DISEASES -- Chapter 04: Pre-natal and childhood stressors promote chronic disease in later life -- Chapter 05: Nutritional principles in the treatment of diabetes -- Chapter 06: Obesity - a disease of overnutrition -- Chapter 07: Effects of nutrients on the control of blood lipids -- Chapter 08: Coronary heart disease: nutritional interventions for prevention and therapy -- Chapter 09: Nutritional influences on blood pressure -- Chapter 10: Nutrition, physical activity, and cancer prevention -- Chapter 11: Nutrition and eating disorders -- PART 3: NUTRITIONAL IMPORTANCE OF THE PARTS OF THE DIET -- Chapter 12: Alcohol consumption and health -- Chapter 13: Non-alcoholic beverages: clinical recommendations, concerns, and opportunities -- Chapter 14: Health benefits of dietary phytochemicals in whole foods -- Chapter 15: Functional foods: implications for consumers and clinicians -- PART 4: NUTRITION, HEALTHY DIETS, AND PUBLIC HEALTH -- Chapter 16: The Mediterranean diet -- Chapter 17: The DASH dietary pattern -- Chapter 18: The vegetarian/flexitarian diet -- Chapter 19: Low-carbohydrate nutrition and disease prevention -- Chapter 20: Trends in dietary recommendations: nutrient intakes, dietary guidelines, and food guides -- Chapter 21: Food labels: sorting the wheat from the chaff -- Chapter 22: Health promotion and nutrition policy by governments -- PART 5: EMERGING TRENDS -- Chapter 23: Food synergy: a paradigm shift in nutrition science -- Chapter 24: Genomics and gene-based personalized nutrition -- Chapter 25: Nutrition and the gut microbiome: insights into new dietary strategies for health -- Chapter 26: Food insecurity, nutrition, and the COVID-19 pandemic -- Chapter 27: Towardssustainable diets and food systems -- PART 6: AREAS OF CONTROVERSY -- Chapter 28: Technological approaches to improve food quality for human health -- Chapter 29: Optimizing nutrition for exercise and sports -- Chapter 30: Influence of the food industry: the food environment and nutrition policy -- Chapter 31: Dietary supplements and health: one part science, nine parts hype -- Chapter 32: A plague of false and misleading information -- Chapter 33: Postscript. An overview of nutrition: much progress but challenges ahead.