Manual of Nutrition & Therapeutic Diet

Contents- Section I: Nutrition
1. History of Nutrition.
2. Introduction to Nutrition.
3. Medicinal Benefits of Whole Foods
4. Food Classification/Standards and Elements of Nutrition
5. Measurements of Energy.
Section II: Carbohydrates
6. Classification and Functions
7. Digestion, Absorption and Storage
8. Metabolism and Synthesis
9. Malnutrition and Overconsumption
10. Classification, Requirements and Functions.
11. Digestion, Absorption and Storage .
12. Metabolism and Synthesis.
13. Malnutrition and Overconsumption
Section IV: Proteins
14. Classification, Requirement and Functions.
15. Digestion, Absorption and Storage.
16. Metabolism and Synthesis.
17. Malnutrition and Overconsumption.
Section V: Vitamins, Minerals and Energy
18. Vitamins
19. Minerals.
20. Energy..
Section VI: Water and Electrolytes
21. Water..
22. Electrolytes and its Imbalances.
23. Fluid and Electrolyte Balance
24. Overhydration, Dehydration and Diarrhea.
25. Water Intoxication
Section VII: Balanced Diet
26. Balanced Diet Elements
27. Food Groups
28. Nutritive Value of Common Food Articles
29. Recommended Daily Allowances.
30. Calculation of Balanced Diet for Different Categories
31. Planning Menu.
32. Budgeting of Food..
33. Diet as a Therapeutic Agent.
34. Diet and the Patient
35. Therapeutic Diets.
36. Naturopathic Diet.
Section VIII: Food Preservation and Hospital Diets
37. Cooking.....
38. Preservation and Storage
39. Contamination and its Effect on Health (Food-borne Diseases)....... Types of Food-borne Diseases
40. Safe Food Handling....Food Adulteration/Food Additives.
42. Hospital Diets.
Section IX: Nutritional Programs/ Education and Role of Nurse
43. National Programs Related to Nutrition
44. National and International Agencies.....Working Towards Food/Nutrition
45. Nutrition Education and Role of Nurse.