Textbook of Nutrition

CHAPTER 1 History of Nutrition 1
Terminology of Nutrition.............................................................................................................................2
History of Nutrition........................................................................................................................................4
Concepts of Nutrition ...................................................................................................................................5
Importance of Food In Health and Disease...........................................................................................6
Role of Nutrition in Maintaining Health.................................................................................................7
Nutritional Problems in India .....................................................................................................................7
National Nutritional Programs................................................................................................................ 10
National Nutrition Policy........................................................................................................................... 13
Factors Affecting Food and Nutrition................................................................................................... 16
Role of Food and its Medicinal Value.................................................................................................... 18
Food Standards............................................................................................................................................ 20
Basal Metabolic Rate (BMR) ..................................................................................................................... 23
Calorie ............................................................................................................................................................. 25
Elements of Nutrition................................................................................................................................. 25
Classification of Food ................................................................................................................................ 30
CHAPTER 2 Carbohydrates 33
Classification of Carbohydrates.............................................................................................................. 34
Caloric Value of Carbohydrates............................................................................................................... 36
Recommended Daily Allowances.......................................................................................................... 37
Dietary Sources............................................................................................................................................ 37
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Digestion, Absorption and Storage of Fats........................................................................................ 46
Metabolism.................................................................................................................................................... 47
Malnutrition................................................................................................................................................... 47
CHAPTER 4 Proteins 49
Classification of Proteins........................................................................................................................... 50
Caloric Value of Proteins............................................................................................................................ 52
Dietary Sources............................................................................................................................................ 53
Functions of Proteins.................................................................................................................................. 54
Digestion, Absorption, Metabolism and Storage of Proteins ..................................................... 54
Malnutrition .................................................................................................................................................. 56
CHAPTER 5 Energy 61
Units of Energy ............................................................................................................................................. 61
Energy Value of Food ................................................................................................................................. 62
Energy Requirement of Different Categories of People ............................................................... 62
Factors Affecting Energy Requirement................................................................................................ 63
Body Mass Index (BMI) and Basic Metabolism.................................................................................. 63
Menu Plan ...................................................................................................................................................... 64
Basal Metabolism ........................................................................................................................................ 65
CHAPTER 6 Vitamins 68
Characteristics of Vitamins....................................................................................................................... 69
Functions of Vitamins................................................................................................................................. 69
Classification of Vitamins.......................................................................................................................... 69
Water-soluble Vitamns............................................................................................................................... 70
Fat-soluble Vitamins................................................................................................................................... 80
CHAPTER 7 Minerals 90
Classification.................................................................................................................................................. 91
Sources and Functions of Minerals....................................................................................................... 92
Functions of Minerals................................................................................................................................. 93
Absorption, Synthesis, Metabolism, Storage and Excretion of Minerals................................. 94
Body minerals.............................................................................................................................................107
CHAPTER 8 Fluid and Electrolyte Balance 110
Normal Fluid and Electrolyte Balance................................................................................................111
Electrolytes...................................................................................................................................................115
Composition of Body Fluids...................................................................................................................117
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Maintenance of Fluid and Electrolyte Balance................................................................................118
Fluid Imbalance..........................................................................................................................................118
Electrolyte Imbalance ..............................................................................................................................121
CHAPTER 9 Cookery Rules and Preservation of Nutrients 129
Objectives of Cooking..............................................................................................................................130
Basic Principles of Cooking....................................................................................................................130
Purpose of Cooking ..................................................................................................................................131
Methods of Cooking.................................................................................................................................131
Microwave Cooking..................................................................................................................................135
Solar Cooking..............................................................................................................................................136
Preserving Nutrients in Food ................................................................................................................139
Food Hygiene..............................................................................................................................................141
Food toxicity................................................................................................................................................143
Storage of Food..........................................................................................................................................145
Food Preservation .....................................................................................................................................149
Principles of Food Preservation............................................................................................................152
Food Adulteration .....................................................................................................................................155
Food Standards .........................................................................................................................................157
Food Laws in India.....................................................................................................................................157
Beverages and other Food Preparation.............................................................................................159
CHAPTER 10 Balanced Diet 161
Elements.......................................................................................................................................................162
Food Guides.................................................................................................................................................163
Food Groups................................................................................................................................................164
Food Exchange System............................................................................................................................166
Recommended Dietary Allowance .....................................................................................................172
Nutritive Value of Foods..........................................................................................................................178
Meal Planning for Different Categories of People .........................................................................184
Nutrition during Adulthood ..................................................................................................................192
Classification of Work Based on Occupation (ICMR-1990)..........................................................192
Meal Planning.............................................................................................................................................199
Food Budget................................................................................................................................................200
Introduction of Therapeutic Diet.........................................................................................................201
Special Feeding Methods.......................................................................................................................204
Types of Therapeutic Diets in Various Disorders............................................................................207
Nutrition for Cardiovascular Diseases................................................................................................208
Dietary Management in Chronic Renal Failure...............................................................................210
Dietary Management in Obesity..........................................................................................................210
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Nutrition in Diabetes Mellitus...............................................................................................................212
Dietary Management in Gout...............................................................................................................215
Nutrition During Radiotherapy ............................................................................................................216
Diet for Patient with Allergy...................................................................................................................217
Nutrition in Liver Disease........................................................................................................................218
Dietary Management in Liver Disease...............................................................................................219
Nutrition in Gastrointestinal Disorder................................................................................................220
Peptic Ulcers................................................................................................................................................222
Naturopathy ................................................................................................................................................223
CHAPTER 11 Role of Nurse in Nutritional Programs 227
Various Nutritional Programs Running in India .............................................................................227
Integrated Child Development Scheme (ICDS)..............................................................................232
NIPCCD..........................................................................................................................................................235
CARE...............................................................................................................................................................239
Food and Agricultural Organization...................................................................................................240
National Institute of Nutrition (NIN), Hyderabad...........................................................................242
Central Food Technology and Research Institute (CFTRI): MYSORE........................................245
Assessment of Nutritional Status.........................................................................................................246
Road to Health Card/Growth Chart.....................................................................................................249
Nutrition Education and Role of Nurse..............................................................................................251