PART I: The Basic Facts about Nutrition.
Chapter 1: What's Nutrition, Anyway?
Chapter 2: Digestion: The 24-Hour Food Factory.
Chapter 3: Calories: The Energizers.
Chapter 4: How Much Nutrition Do You Need?
Chapter 5: A Supplemental Story.
PART II: What you Get from Food.
Chapter 6: Powerful Protein.
Chapter 7: The Lowdown on Fat and Cholesterol.
Chapter 8: Carbohydrates: A Complex Story.
Chapter 9: Alcohol: Another Form of Grape and Grain.
Chapter 10: Vigorous Vitamins.
Chapter 11: Mighty Minerals.
Chapter 12: Phabulous Phytochemicals.
Chapter 13: Water Works.
PART III: Healthy Eating.
Chapter 14: Why You Eat When You Eat.
Chapter 15: Why You Like the Foods You Like.
Chapter 16: What Is a Healthful Diet?
Chapter 17: Making Wise Food Choices.
Chapter 18: Eating Smart When Eating Out.
PART IV: Food Processing.
Chapter 19: What Is Food Processing?
Chapter 20: Cooking and Nutrition.
Chapter 21: What Happens When Food Is Frozen, Canned, Dried, or Zapped.
Chapter 22: Better Eating through Chemistry.
PART V: Food and Medicine.
Chapter 23: When Food Gives You Hives.
Chapter 24: Food and Mood.
Chapter 25: Food and Drug Interactions.
Chapter 26: Using Food as Medicine.
PART VI: The Part of Tens.
Chapter 27: Ten Nutrition Web Sites.
Chapter 28: Ten Superstar Foods.
Chapter 29: Ten Ways to Keep Food Safe.
Chapter 30: Ten Easy Ways to Cut Calories.
Appendix: The Nutrients in Food.
Book Registration Information.