Abstract
The manual is for the bachelor study programme for nutritional therapists but also for other specialists in nutrition. The first part, Nutrition, deals with history, food, nutrients, dietary recommendations, various types of diet, relations of nutrition and diseases and also tobacco use.
It also provides information about food hygiene and about the issues of toxic substances, micro-organisms and physical factors associated with food and nutrition. The second part, Epidemiology, provides an overview of the general epidemiology and deals in greater details with nutrition epidemiology and the epidemiology of non-infectious and infectious diseases associated with nutrition.