Food and Nutrition: Medical Nursing and Allied Sciences

Descriptions

It is followed by Digestion and Absorption of Macronutrients, their Chemistry and Metabolism, and Recommended Dietary Allowances. Requirements during the specific period of life, during exercise and sports activities, and during some common disorders have been discussed thereafter. Nutritive Value of Foods, Assessment of the Nutrition Status, Nutrition Support, Malnutrition and Eating Disorders have been discussed in the next four chapters. Food Superstitions and Faddism, Food Safety, and Food Cost Marketing have been described thereafter. In the end, Definitions of some of the terms have been given. The data concerning dietary requirements have been presented in the Indian context and compiled from the work of the Indian Experts. The data regarding nutritive value of foods have been compiled from Indian as well as Foreign Experts. Besides B.Sc. Nursing, I am sure the book will help and provide an elementary but up to date knowledge about basic concepts of nutrition to all those studying Nutrition in M.B.B.S., B.D.S., Home Science, and Nutrition and Dietetics Courses as well as to those who are to acquire a preliminary knowledge in Nutrition and Nutritional Biochemistry.