A Textbook of Foods, Nutrition and Dietetics

Contents: Part I: Nutrition • An Introduction to Food, Nutrition and Health • Carbohydrates • Proteins • Lipids • Energy Metabolism • Vitamins • Minerals • Water • Part II: Foods: Cereals and Cereal Products • Pulses • Vegetables • Fruits • Milk and Milk Products • Meat • Fish • Eggs • Sweetening Agents • Spices and Condiments • Fats and Oils • Beverages • Methods of Cooking • Food Preservation • Novel Foods and Processed Foods • Food, Sanitation and Hygiene • Food Adulteration and Consumer Protection • Food Groups and Guidelines for Food Selection • Meal Planning • Part III: Nutrition in Health: Balanced Diets • Nutrition in Pregnancy • Nutrition During Lactation • Nutrition in
Infancy • Nutrition of Pre-school Children • Nutrition of School Children • Nutrition During Adolescence
 • Nutrition During Old Age • Nutrition of Workers or Labourers • Part IV: Nutrition in Diseases: Therapeutic Modifications • Diet During Deficiency Diseases • Obesity • Gastro-intestinal Disturbances • Peptic Ulcer • Constipation • Ulcerative Colitis • Diarrhoea and Dysentery • Malabsorption Syndrome • Diet in Fevers • Liver Diseases • Diabetes Mellitus • Diseases of the Cardiovascular System • Cancer and Nutrition • Aids and Nutritional Care • Sports Nutrition • Diet in Gout and Osteoarthritis • Acidic and Alkaline Foods • Diet During Nervous Disturbances • Diet in Alcoholism • Nutrition in Allergies • Kidney Diseases
 • Assessment of Nutritional Status • Diet Surveys • Nutrition Education • Appendices