Nutrition and Dietetics 5th Edition by Shubhangini Joshi | Mcgrawhill
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Now in its fifth edition, Nutrition and Dietetics continues to be the leading textbook, focused on fundamentals of the subject—Role of Nutrients, Balanced Diet, Diet Therapy for Cardiovascular, Kidney, and Liver Diseases; Food Safety Measures. The text has been substantially revised to include RDA 2020, EAR 2020, importance of oral health in nutrition, newer concepts about food and diet patterns including paleo, keto diets, and diets for combating COVID-19.
Designed primarily for branches of the undergraduate program in Home Science and allied disciplines, as well as students of nursing and paramedical courses, those pursuing various branches of catering technology and hospitality management, and coaches in the field of sports, etc., this book will also be useful for practicing doctors
Key features
• Simple & lucid explanation of all topics interspersed with Indian case-studies and enriched pedagogy
• New section on—importance of oral health in nutrition, diets for thyroid problems, PCOD, GERD, psychological disorders, and cancers, enable students understand the health and nutritional problems associated with this disease as well as the strategies for treatment
• The Appendices and Glossary serve as ready reckoners for readers and make it a valuable reference guide
• Pedagogy includes
o 10 Appendices on Statistics and Guidelines like RDA Exchange List, Standard weights, and measures, ICMR Data on Sports Nutrition, Statistical Data on Malnutrition
o 250+ figures and tables
o 175+ Review Questions
o 100+ Objective-Type Questions
Section 1 Nutrition
1. Introduction to Nutrition and Dietetics
2. Food and Our Body
3. Role of Nutrients
4. Menu Planning and Meal Preparation
5. Balanced Diet and Nutrition During Normal Life Cycle
6. Nutrition for Fitness and Sports
Section 2 Diet Therapy
7. Therapeutic Diets and Effective Nutritional Counselling
8. Diet During Energy Imbalance—High- and Low-Calorie Diets
9. Diet for Diabetes Mellitus
10. Diet for Cardiovascular Diseases
11. Diet for Kidney Diseases
12. Diet for Gastrointestinal Diseases (Stomach and Intestines)
13. Diet for Liver Diseases
14. Diet for Infections and Fevers
15. Nutrition in HIV and Aids
16. Diet in other Health Conditions
Section 3 Malnutrition and Assessment of Nutritional Status
17. Assessment of Nutritional Status
18. Malnutrition and Nutrition Programmes
Section 4 Food Commodities and Safety
19. Basic Food Commodities and Effect of Processing on Nutrients
20. Microorganisms and Their Applications in Foods
21. Safety of Foods
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 Summary of EAR for Indians – 2020 (Macronutrients & Minerals)
Appendix Iv Normal Height, Weight and Overweight 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 Cereals and Products
Appendix Xi Statistical Data on Malnutrition
Appendix Xii Normal Values for Blood and Urine
Appendix Xiii Non-Nutrient Components of Foods and Their Significance
Appendix XIV Healthy Recipes
Index
Glossary (Available online)
Bibliography (Available online)