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020			_a9789386261601
041			_aENGLISH
082			_a612.399 IND
100			_aIndrani,T K
245			_aManual of Nutrition & Therapeutic Diet
260			_aNew Delhi _bJaypee Brothers _c2017
300			_a459p.
500			_aContents- 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.
650			_aNutrition
942			_2ddc _cBK