This book has consistently been used by students studying the first course in Food Science and Nutrition. In several universities, diet therapy topics have been added in the curricula of this course. Therefore, diet therapy has been added in this revised edition, with a hope of meeting the changing needs of the readers in this area. The revised edition incorporates topics that are related to subjects, like nursing, education, art, social sciences, home science, medical and paramedical sciences, agriculture, community health, environmental health and pediatrics etc. 

The book is intended to be an ideal textbook encompassing the following aspects:

• Introduction to the Study of Nutrition
• Nutrients and Energy
• Foods
• Meal Planning and Management
• Diet Therapy

Various modifications have been done along with clear illustrations, charts and tables for visualised practical knowledge. Each chapter is presented in a clear style with an understandable approach. Appendices include abbreviations, food exchange lists, recommended dietary allowances for Indians and food composition tables. A Glossary is also available at the end for clear understanding. Other useful information is given, regarding the food and dietary habits according to the age and height of males/females. We hope this textbook would fulfil the goal of promoting nutrition for a disease-free society.

Contents:

PART I: INTRODUCTION TO THE STUDY OF NUTRITION

• Foods, Nutrition and Health
• Digestion, Absorption and Utilisation of Nutrients
• The Recommended Dietary Allowances for Nutrients

PART II: THE NUTRIENTS AND ENERGY

• Carbohydrates
• Fats and other Lipids
• Proteins and Amino Acids
• Energy Metabolism
• Fat-soluble Vitamins
• Water-soluble Vitamins
• Major and Trace Minerals
• Water, Fluids, Electrolytes and Acid-base Balance
• Nutrition for Fitness, Athletics and Sports
• Disorders of Nutrition

PART III: MEAL PLANNING AND MANAGEMENT

• Food Guides for Selecting an Adequate Diet
• Meal Planning for the Family
• Meal Planning for Various Age Groups
• Indian Meal Patterns â?? Vegetarian & Non-Vegetarian

PART IV: FOODS

• Food Selection, Purchase and Storage
• Food Preparation
• Effect of Preparation on Food Components
• Factors Affecting Food Acceptance
• Food, Sanitation and Hygiene
• Food and Environment

PART V: DIET THERAPY

• Adaptation of Normal Diet for Changing Needs
• Principle of Diet Therapy and Therapeutic Nutrition
• Nutrition in Infections, Fever and Lung Diseases
• Nutrition in Diseases of the Gastrointestinal Tract
• Nutrition in Diseases of Liver, Gallbladder and Pancreas
• Nutrition in Diabetes Mellitus
• Nutrition in Cardiovascular Diseases
• Diet and Nutrition in Kidney Diseases
• Nutrition in Cancer
• Nutrition in Immune System Dysfunction, AIDS and Allergy
• Nutrition Support in Metabolic Disorders
• Nutrition in Stress, Burns and Surgery
• Nutrition: Addictive Behaviours in Anorexia Nervosa, Bulimia and Alcoholism
• Nutrient Drug Interaction
• Appendix
• Index

About The Author:

Sumati R Mudambi pursued her M.Sc. (Biochemistry) from Mumbai and Ph.D. (Foods and Nutrition Biochemistry) from University of Wisconsin. She has teaching experience at Indian Universities (Delhi, Mumbai and Kerala) and in Nigeria (Nsukka and Ibadan). Presently, she is involved in preparing more books in the areas of Nutrition and Food Science.

M V Rajagopal pursued his M.Sc. (Organic Chemistry) from Mumbai and Ph.D. (Food Industries & Food Microbiology) from University of Wisconsin. He developed plants to manufacture canned, frozen, baked and dehydrated foods in India and Nigeria. He served at the Federal Institute of Industrial Research, Nigeria as the Head of Food Technology Division.