Author: Agarwal Anjana, Udipi Shobha A
This Book elucidates the syllabi based coverage for food and nutrition subject for undergraduate and postgraduate students belonging to home science, nutrition science, and nursing and medicine stream. It can also serve as a reference book for health professionals as well as for common people. The book consists of 16 chapters. First ten chapters deal with science and evidenced based information about factors affecting food choices and malnutrition, various macro and micro nutrients, water, electrolytes and acid base balance, energy metabolism, body weight and updated information like Recommended Dietary Allowances from Indian Council of medical Research (2010) and Food exchange list from Indian Dietetic Association (2011). Advancements happening in nutrition science across the globe are indicated in chapter 11–16. Chapter 11 details the role of nutrition at different life stages (from infancy to elder stage, including pregnancy, lactation, and premature and low birth weight babies) as well as complementary feeding. Chapter 12 handles the discussion on nutrient deficiency disorders of public health concern (anemia, iodine deficiency disorders, protein energy malnutrition and vitamin A deficiency) and chronic degenerative diseases like childhood and adult obesity, diabetes, hypertension and osteoporosis. Chapter 13 talks about role of dietary diversification, food fortification, supplementation, biotechnology, bio-fortification, genetic modification, and nanotechnology and food irradiation to augment food and nutrition security as well as various national programs like Public distribution System (PDS) and Integrated Child development Services (ICDS), National Food Security Act, etc. to deal with. Chapter 14 illuminates the new horizons in nutrition science such as Functional Foods, Probiotics, Nutraceuticals, Dietary Supplements, Nutrition in Physical Fitness, Sports and Space Travel, at High Altitudes as well as the concept of Nanotechnology and Nutrigenomics. Chapter 15 enables the reader to know the nutritional and health implications of more than 275 food items which are commonly consumed in various cuisines. Chapter 16 reviews various techniques of cooking, food processing and packaging which inevitably impact nutritional quality of edible foods. The features “Laboratory Laurel” and Research glimpse are designed to encourage the students to understand/follow the researches work. All subject information is well expressed through text, tables, diagrams and boxes in simpler, readable and comprehensive manner. In end of every chapter, “Rapid fire” means that the reader is expected to answer instantly; “Exercises” helps to have practical experience and “Suggested readings” to widen the knowledge of the reader and the same references has been used by the authors themselves. The book has given appendixes like Nutrient composition of various commonly consumed raw as well as cooked Indian food preparations and nutrient content for the use of nutrition labeling (USFDA, 2011), etc.
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