Nutrition and Dietetics
(Paperback)

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nutrition and dietitians.

the chapter on 'nutrition in hiv and aids' is a special addition to this book, which will enable students understand the health and nutritional problems associated with this disease as well as the strategies for treatment. the field of nutrition and dietetics is experiencing much more awareness, new information, and new developments. some information becomes obsolete and needs to be revised. the book has thus been restructured and redesigned to update it with the current developments in the subject area.

saliant features:

- encompasses all the fundamentals of the subject—role of nutrients, balanced diet, diet therapy for cardiovascular, kidney, and liver diseases; food safety measures.

- case studies for students, teachers, practicing nutritionists and dietitians.

- the chapter on 'nutrition in hiv and aids' is a special addition to this book, which will enable students understand the health and nutritional problems associated with this disease as well as the strategies for treatment. section 1 nutrition

  • introduction to nutrition and dietetics
  • food and our body
  • role of nutrients
  • menu planning and meal preparation
  • balanced diet and nutrition during normal life cycle
  • nutrition for fitness and sports

    section 2 diet therapy

  • therapeutic diets and effective nutritional counselling
  • diet during energy imbalance—high- and low-calorie diets
  • diet for diabetes mellitus
  • diet for cardiovascular diseases
  • diet for kidney diseases
  • diet for gastrointestinal diseases (stomach and intestines)
  • diet for liver diseases
  • diet for infections and fevers
  • nutrition in hiv and aids
  • diet in other health conditions

    section 3 malnutrition and assessment of nutritional status

  • the assessment of nutritional status
  • malnutrition and nutrition programmes

    section 4 food commodities and safety

  • basic food commodities and effect of processing on nutrients
  • microorganisms and their applications in foods
  • safety of foods

    section 5 appendices

    appendix i registered dietitian examination

    paper i—sample questions (physiology, microbiology, and biochemistry)

    appendix ii registered dietitian examination

    paper ii—sample questions (nutrition, dietetics, and food service management)

    appendix iii recommended dietary allowances for indians—2010

    appendix iv normal height, weight and over-weight- underweight limits for indian (males + females)

    appendix v_exchange lists

    appendix vi fibre content of foods (% fibre/100 g of edible portion)

    appendix vi a fibre content of foods (% fibre/100 g of edible portion)

    appendix vii standard weights and measures

    appendix viii weight for height for age

    appendix ix icmr data on sports nutrition

    appendix x nutritive value of some indian food commodities

    appendix xi statistical data on malnutrition

    appendix xii normal values for blood urine and lipid profile

    appendix xiii non-nutrient components of foods and their significance

    glossary

    bibliography

    index

  • AuthorShubhangini A. Joshi
    BindingPaperback
    EAN9789339220150
    EditionFourth
    ISBN9339220153
    Height87 mm
    Length894 mm
    Width591 mm
    Weight185 g
    LanguageEnglish
    Language TypePublished
    Number Of Pages676
    Package Quantity18
    Product GroupBook
    Publication Date2017-07-01
    PublisherMcGraw Hill Education
    StudioMcGraw Hill Education
    Sales Rank6886

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