This book explains our natural requirements and the nutritive value of the various foods we consume. Carbohydrates, proteins and lipids are discussed in detail. Minerals, both micro and macro, are highlighted. Both fat and water soluble vitamins alongwith the vital role of water are emphasised.
Each food category is explained systematically in terms of its functions, absorption and metabolism, recommended dietary allowance and sources.
The book further explains energy metabolism, kinds of malnutrition and various disorders arising from specific nutritional deficiency. Prevention and treatment of such disorders are also explained.
The book would serve as a comprehensive text for students pursuing Home Science, Medicine, Nursing and allied courses. It would also serve as an authoritative and useful reference source for general readers.
About the Author(s): B. Srilakshmi, M.Sc., M.Ed., M.Phil, is presently working with Indira Gandhi National Open University as Programme-In-Charge for M.Sc. (Dietetics and Food Service Management) course at S.C.S. Kothari Academy for Women, Chennai 600010. She has more than 25 years of teaching experience. She taught at Leelabai Thakersey College of Nursing; at S.V.T. College of Home Science, S.N.D.T. University, Mumbai; and also taught nutrition related subjects at Anna Adarsh College for Women, Chennai. She actively participated and presented papers at workshops and seminars on nutrition and dietetics; and now serves as consultant for food industries, participates regularly in nutrition programmes conducted by hospitals, pharmaceutical industries, and educational institutions. Her participation in public forums related to nutrition and dietetics are always appreciated.
Other works of Author: She has authored the book Dietetics (Sixth Edition), which is not only popular among Home Science students but also among practicing dietitians throughout India.
She has also authored the book Food Science and Nutrition Science, which are used as textbooks at undergraduate level by all the Indian universities. These books are published by New Age International (P) Ltd., Publishers.
Contents: Introduction to Nutrition Science Recommended Dietary Allowances Carbohydrates Lipids Energy Metabolism Undernutrition Proteins Protein Energy Malnutrition Macro Minerals Micro Minerals?Iron Micro Minerals?Iodine Micro Minerals?Copper, Fluorine, Zinc and Chromium Fat Soluble Vitamin?Vitamin A Vitamin A Deficiency Disorders Fat Soluble Vitamins?Vitamins D E and K Water Soluble Vitamins?Thiamin, Riboflavin and Niacin Water Soluble Vitamins : Folic Acid and Vitamin B 12 Water Soluble Vitamins: Vitamin B 6 , Pantothenic Acid, Biotin and Vitamin C Antioxidants Water and Electrolyte Balance Assessment of Nutritional Status National Nutrition Policy and Programmes of Tenth Five Year Plan Role of International and National Agencies in Combating Malnutrition Computers in Management of Nutrition Practice
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