Nutrition Science.

Front Cover
New Age International, 2006 - 438 pages
This Book Explains Our Natural Requirements And The Nutritive Value Of The Various Foods We Consume. Carbohydrates, Proteins And Lipids Are Discussed In Detail. Minerals, Both Micro And Macro, Are Highlighted. Both Fat And Water Soluble Vitamins Alongwith The Vital Role Of Water Are Emphasized. Each Food Category Is Explained Systematically In Terms Of Its Functions, Absorption And Metabolism, Recommended Dietary Allowance And Sources.The Book Further Explains Energy Metabolism, Kinds Of Malnutrition And Various Disorders Arising From Specific Nutritional Deficiency. Prevention And Treatment Of Such Disorders Are Also Explained. The Book Would Serve As A Comprehensive Text For Students Pursuing Home Science, Medicine, Nursing And Allied Courses. It Would Also Serve As An Authoritative And Useful Reference Source For General Readers.
 

Contents

Introduction to Nutrition Science
1
ம்
2
Recommended Dietary Allowances
11
Carbohydrates
21
Metabolism
27
Dietary Fibre
33
Lipids
44
Undernutrition
90
Macro Minerals
142
Micro MineralsIron
162
Micro MineralsIodine
180
Absorption Transport and Metabolism
275
Vitamin B Pantothenic Acid Biotin and Vitamin C 287301
287
Antioxidants
302
Computers in Management of Nutrition Practice
374
Copyright

Proteins
106

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