Volume 1: List of tables, figures and maps; Preface; Acknowledgments; Introduction; Part I. Determining What our Ancestors Ate: 1. Dietary reconstruction and nutritional assessment of past peoples: the bioanthropological record; 2. Paleopathological evidence of malnutrition; 3. Dietary reconstruction as seen in coprolites; 4. Animals used for food in the past: as seen by their remains excavated from archaeological sites; 5. Chemical approaches to dietary representation; 6. History, diet and hunter-gatherers; Part II. Staple Foods: Domesticated Plants and Animals: 7. Amaranth; 8. Barley; 9. Buckwheat; 10. Maize; 11. Millets; 12. Oat; 13. Rice; 14. Rye; 15. Sorghum; 16. Wheat; 17. Bananas and plantains; 18. Manioc; 19. Potatoes (white); 20. Sago; 21. Sweet potatoes and yams; 22. Taro; 23. Algae; 24. The allium species (onions, garlic, leeks, chives and shallots); 25. Beans, peas and lentils; 26. Chilli peppers; 27. Cruciferous and green leafy vegetables; 28. Cucumbers, melons and watermelons; 29. Fungi; 30. Squash; 31. Tomatoes; 32. Chestnuts; 33. Peanuts; 34. An overview of oils and fats, with a special emphasis on olive oil; 35. Coconut; 36. Palm oil; 37. Sesame; 38. Soybean; 39. Sunflower; 40. Spices and flavorings; 41. Sugar; 42. American bison; 43. Aquatic animals; 44. Camels; 45. Caribou and Reindeer; 46. Cattle; 47. Chickens; 48. Chicken egg; 49. Dogs; 50. Ducks; 51. Game; 52. Geese; 53. Goats; 54. Hogs (pigs); 55. Horses; 56. Insects; 57. Llamas and Alpacas; 58. Muscovy ducks; 59. Pigeons; 60. Rabbits; 61. Sea turtles and their eggs; 62. Sheep; 63. Turkeys; 64. Water buffalo; 65. Yak; Part III. Dietary Liquids: 66. Beer and ale; 67. Breast milk and artificial infant feeding; 68. Cacao; 69. Coffee; 70. Distilled beverages; 71. Kava; 72. Khat; 73. Kola nut; 74. Milk and dairy products; 75. Soft drinks; 76. Tea; 77. Water; 78. Wine; Part IV. The Nutrients - Deficiencies and Surfeits: 79. Vitamin A; 80. Vitamin B complex: thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, cobalamin, folic acid aphne; 81. Vitamin; 82. Vitamin D; 83. Vitamin E; 84. Vitamin K and vitamin K-dependent proteins; 85. Calcium; 86. Iodine and iodine-deficiency disorders; 87. Iron; 88. Magnesium; 89. Phosphorus; 90. Potassium; 91. Sodium and hypertension; 92. Other trace elements; 93. Zinc; 94. Essential fatty acids; 95. Proteins; 96. Energy and protein metabolism; 97. Beriberi; 98. Iron deficiency and anemia of chronic disease; 99. Keshan disease; 100. Osteoporosis; 101. Pellagra; 102. Pica; 103. Protein-energy malnutrition; 104. Scurvy; 105. Anorexia nervosa; 106. Celiac disease; 107. Food allergies; 108. Food-borne infection; 109. Food sensitivities: allergies and intolerances; 110. Lactose intolerance; 111. Obesity; 112. Diabetes; 113. Nutrition and cancer; 114. Nutrition and heart-related diseases; 115. The cardiovascular system, coronary artery disease and calcium: a hypothesis.