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COVID-19 Response at Fishpond

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Food and Nutrition
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Table of Contents

1 Introduction 2 Evaluating nutrition information 3 Social approaches 4 Nutrition for Aboriginal and Torres Strait Islander peoples 5 Food security 6 Food supply 7 Public health nutrition 8 Food composition and processing 9 Food microbiology 10 Risks, additives, contaminants and toxicants 11Developments in food production 12 Food law 13 Contemporary food use 14 Food energy 15 Carbohydrates 16 Fats 17 Protein 18 Digestion 19 Vitamins 20 Minerals 21 Water 22 Pregnancy and lactation 23 Infant nutrition 24 Childhood and adolescence 25 Nutrition for sport 26 Nutrition in adulthood 27 Nutrition for maturity and ageing 28 Nutrition and genes 29 Nutrition for bone and dental health 30 Obesity 31 Disordered eating 32 Cardiovascular disease 33 Diabetes 34 Alcohol-related diseases 35 Malnutrition 36 Immune function 37 Cancer 38 Food sensitivities 39 Mental health 40 Iodine and thyroid function 41 Nutrition assessment 42 Nutritional standards 43 Health promotion 44 Dietary advice and food guidance systems

About the Author

Professor Mark L. Wahlqvist AO, MD (Adelaide), MD (Uppsala), FRACP, FAFPHM, FAIFST, FTSE is a noted Australian Health and Nutrition Scientist, Educator and Practitioner at the Monash Asia Institute and in the Department of Epidemiology and Preventive Medicine at Monash University. He is a Visiting Professor and Investigator, Center for Health Policy Research, National Health Research Institutes, Taiwan. He is a member of the World Health Organization Nutrition Advisory Committee, Past President of the International Union of Nutritional Sciences, and Editor-in-Chief of the Asia Pacific Journal of Clinical Nutrition.

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