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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
section 2 diet therapy
section 3 malnutrition and assessment of nutritional status
section 4 food commodities and safety
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
