Fundamentals Of Foods, Nutrition And Diet Therapy, 5th Edition
This pageintentionally leftblank
Copyright 2007, 1982, New Age International (P) Ltd., PublishersPublished by New Age International (P) Ltd., PublishersAll rights reserved.No part of this ebook may be reproduced in any form, by photostat, microfilm,xerography, or any other means, or incorporated into any information retrievalsystem, electronic or mechanical, without the written permission of the publisher.All inquiries should be emailed to rights@newagepublishers.comISBN (13) : 978-81-224-2972-5PUBLISHING FOR ONE WORLDNEW AGE INTERNATIONAL (P) LIMITED, PUBLISHERS4835/24, Ansari Road, Daryaganj, New Delhi - 110002Visit us at www.newagepublishers.com
ForewordFOODS AND NUTRITION are essential for maintaining good health and to prevent disease. Althoughfood occupies the first position in the hierarchical needs of man, ignorance of many basic facts relatingto foods and nutrition is still widespread. Consequently, various nutritional disorders for which thereare simple remedies such as blindness caused by vitamin A deficiency persist. Good nutrition is afunction of both economics and education. In our country, the most serious form of nutritional disorderis undernutrition arising from inadequate purchasing power. However, even when purchasing power isadequate to access balanced nutrition, various forms of imbalance in dietary intake occur due to lack ofknowledge.The culinary art of which we are justifiably proud, has placed organoleptic considerations as thesole criteria of excellence. The various opportunities for accomplishing balanced nutrition throughsynergistic interaction within the components of diet have not received the consideration they deserve.I am, therefore, happy that Dr. Sumati R. Mudambi and Dr. M.V. Rajagopal have taken the trouble ofrevising their excellent book Fundamentals of Foods and Nutrition and added Diet Therapy in the fifthedition of the book. The book covers all the important areas which ought to be taken into considerationwhile promoting good nutrition in health and disease.The knowledge of foods and nutrition is essential for teachers, health professionals, students ofhome sciences and health sciences and civil society organizations engaged in fighting endemic andhidden hunger.The revised edition with the addition of diet therapy will be a valuable book for the use of dieteticsand nursing students. It will also be a valuable guide and reference book for physicians and other healthprofessionals. The book of Dr. Mudambi and Dr. Rajagopal will make an important contribution toaccelerating the pace of achieving good nutrition in health and disease.The publication of the revised version is timely.Dr. M.S. SwaminathanUnesco Cousteau Chair in Ecotechnology & Chairman,M.S. Swaminathan Research Foundation,Chennai 600113.
This pageintentionally leftblank
Preface to the Fifth EditionWE ARE HAPPY to present the 5th edition of Fundamentals of Foods, Nutrition and Diet Therapy.This book is an introduction to Foods, Nutrition and Diet Therapy. The science courses studied at highschool level are sufficient background for this course.This book has consistently been used by students studying the first course in Food Science andNutrition. In several universities diet therapy topics have been added in the curricula of this course.Therefore diet therapy has been added in this revision. We hope it meets the altered needs of ourreaders.The revised book is intended to meet the needs of students in a number of faculties in whichFoods, Nutrition and Diet Therapy is a major, elective or ancillary subject. These include HomeScience, Nursing, Medical and Paramedical, Agriculture, Education, Arts, Social Sciences, CommunityHealth, Pediatrics, Environmental Health and Allied areas.The contents of this edition have been revised in view of the recent developments in the area,logical sequence of subject matter, changes in the syllabi of universities and the feedback from teachersand students.The book covers the following aspects:I. Introduction to the Study of Nutrition (Chapter 1 to 3)II. The Nutrients and Energy (Chapters 4 to 13)III. Meal Planning and Management (Chapters 14 to 17)IV. Foods (Chapters 18 to 22)V. Diet Therapy (Chapters 23 t0 36)As in earlier editions, this book covers the principles of nutrition and food science and discussesthe application of this knowledge in practice. In addition, in this edition it covers the principles of diettherapy, the changes in body that occur due to disease, the altered needs of the body due to disease andhow to meet these through modification of the normal diet. Figures and tables have been used to helpvisualise practical information. The contents of the book have been developed out of continuous studyand teaching of these subjects and use of the knowledge in consultation with patients and use inpractical situations.Each chapter opens with an outline of its contents. Any abbreviations used are explained, and allterms, which need explanation are included in the Glossary at the end of the book.In the Appendices, Food Exchange Lists, Recommended Dietary Allowances for Indians andFood Composition Tables have been included. In addition, Table of Indian names of foods, height andweight of girls and boys from birth to eighteen years and other useful information is given.
viiiFundamentals of Foods, Nutrition and Diet TherapyWe hope this edition helps towards making the goal of good nutrition for all, in health and disease,a reality.Any suggestions for improvement of the book in later edition are very welcome, for it indicates ashared interest in the study, development and use of this fascinating subject.We are grateful to the staff of New Age International (Private) Limited for their contribution tothe development and completion of the fifth edition.July 2006Sumati R. MudambiM.V. Rajagopal
Preface to the First EditionTHERE HAS been a long felt need for a book on the fundamentals of foods and nutrition for thestudents preparing for the Higher Secondary School of Certificate Examinations of both the Centraland State Boards of Education. Neither do the students of nutrition in the first year of Home Sciencecolleges have any compact Indian book on this subject. Most of the colleges usually recommendAmerican textbooks because of the absence of any suitable Indian book in this area. The Americanbooks, however, discuss the subject with reference to the needs of an economy different from ourswith the result that students do not learn anything about the applications of nutrition to Indian conditions.This book covers the subjects of applications of the findings of the food science and nutrition toIndian conditions and at the same time discusses in simple language all the basic principles of foods andnutrition. Figures and tables have been used profusely to bring home to the beginner all aspects offoods and nutrition. For the more inquisitive and interested student references to advanced books aregiven in the bibliography. Through painstaking research, knowledge has been acquired about the nutritionneeds of people. It is the aim of this book to motivate teachers and students to make use of thisknowledge and bring about a change in the health and welfare of our people.(i) Basic Nutrition (Chapters 1 and 2).(ii) Food Selection and Preparation (Chapters 3, 4 and 5)(iii) Meal Planning (Chapters 6, 7 and 8)(iv) Disorders of Malnutrition (Chapter 9)(v) Food Preservation (Chapters 10 and 11)(vi) Safeguarding the Food Supply (Chapters 12, 13 and 14)It is hoped that this book will help our readers to understand:1. Functions of foods, which supply our nutritional needs.2. How to meet human need of nutrients in terms of available foods.3. Prices are guides of supply and demand and not of their nutritive value.4. Techniques of preparation which help us meet our needs in an enjoyable manner.5. Meal planning as a tool in meeting nutritional needs of the family through acceptable enjoyablemeals.6. Preservation as an aid to improved food availability.7. Safeguarding the supply through proper selection, careful storage and preparation.8. One’s responsibilities as a consumer.The difficulties encountered by foods and nutrition teachers, due to lack of an appropriate Indiantext, were brought to our notice by the teachers, who attended the NCERT Summer Workshopsconducted by one of us (SRM) at the Lady Irwin College in 1978. It prompted us to complete thisbook, which we had started writing, on a priority basis.
xFundamentals of Foods, Nutrition and Diet TherapyGreat care has been taken to ensure that no mistakes have crept into the book. However, if thereare any which have escaped our scrutiny, we would welcome corrections from our readers.We are grateful to the Director, National Institute of Nutrition for supplying the figurs 9.2, 9.3,9.4, 9.5, 9.6, and 9.7, to Messrs Voltas Limited for figures 3.1, 10.2, 10.3, 10.4, 12.4 and 14.1 and toMessrs Balsara & Company for figure 12.2.We are grateful to late Dr. Leela Phadnis, Professor of Foods & Nutrition, Vanasthali Vidyapeeth,Vanasthali, Rajasthan, Dr. S.S. Ajagaonkar, former President, All-India Institute of Diabetes, Bombayand to late Dr. V. Nagarajan, Assistant Director-General, Indian Council of Agricultural Research, NewDelhi, for their careful appraisal of the manuscript and valuable suggestions.We sincerely appreciate the assistance of our sons Anand and Shyam, who corrected typescriptsand prepared the glossary for us.BombaySeptember, 1982SRMMVR
ContentsForewordPreface to the Fifth EditionPreface to the First EditionvviiixPart I: Introduction to the Study of NutritionChapter 1Chapter 2Chapter 3Foods, Nutrition and Health . 3Digestion, Absorption and Utilisation of Nutrients . 11The Recommended Dietary Allowances for Nutrients . 26Part II: The Nutrients and EnergyChapter 4Chapter 5Chapter 6Chapter 7Chapter 8Chapter 9Chapter 10Chapter 11Chapter 12Chapter 13Carbohydrates . 37Fats and Other Lipids . 46Proteins and Amino Acids . 58Energy Metabolism . 70Fat-soluble Vitamins . 87Water-Soluble Vitamins . 99Major and Trace Minerals . 115Water, Fluids, Electrolytes and Acid-base Balance . 128Nutrition for Fitness, Athletics and Sports . 136Disorders of Nutrition . 141Part III: Meal Planning and ManagementChapter 14Chapter 15Chapter 16Chapter 17Food Guides for Selecting an Adequate Diet . 159Meal Planning for the Family . 175Meal Planning for Various Age Groups . 185Indian Meal Patterns—Vegetarian & Non-Vegetarian . 205
xiiFundamentals of Foods, Nutrition and Diet TherapyPart IV: FoodsChapter 18Chapter 19Chapter 20Chapter 21Chapter 22Food Selection, Purchase and Storage . 213Food Preparation . 226Effect of Preparation on Food Components . 235Factors Affecting Food Acceptance . 241Food Sanitation and Hygiene . 246Part V: Diet TherapyChapter 23Chapter 24Chapter 25Chapter 26Chapter 27Chapter 28Chapter 29Chapter 30Chapter 31Chapter 32Chapter 33Chapter 34Chapter 35Chapter 36Adaptation of Normal Diet for Changing Needs . 257Principles of Diet Therapy and Therapeutic Nutrition . 261Nutrition in Infections, Fever and Lung Diseases . 275Nutrition in Diseases of the Gastrointestinal Tract . 281Nutrition in Diseases of Liver, Gallbladder and Pancreas . 287Nutrition in Diabetes Mellitus . 293Nutrition in Cardiovascular Diseases . 301Diet and Nutrition in Kidney Diseases . 314Nutrition in Cancer . 325Nutrition in Immune System Dysfunction, AIDS and Allergy . 329Nutrition Support in Metabolic Disorders . 336Nutrition in Stress, Burns and Surgery . 343Nutrition: Addictive Behaviours in Anorexia Nervosa, Bulimia and Alcoholism . 350Nutrient Drug Interaction . 355Appendices. 363Index. 399
PART - IIntroduction to the Study of Nutrition
This pageintentionally leftblank
CHAPTER 1Foods, Nutrition and HealthDefinitionsFoodNutritionAdequate NutritionNutritional StatusMalnutritionNutritional CareHealthFunctions of FoodPhysiological, Social and Psychological FunctionsFunctions of NutrientsCarbohydrates, Fats, Proteins, Vitamins, Minerals and WaterFood CompositionFood Exchange ListsNutrient DensityHow Will you be a Responsible Nutrition Student?Study QuestionsFOOD HAS been a basic part of our existence. Through the centuries we have acquired a wealthof information about the use of food to ensure growth of children and youth, to maintain good healththrough life, and to meet special needs of pregnancy and lactation and to use it to recover from illness.When you study food composition you will know the nutritional contribution of foods. You mayhave been told that certain foods are very important for maintaining good health, while others areharmful. As you study the science of Foods and Nutrition, you will need to examine the ideas you haveabout foods very carefully and accept or reject these in the light of the knowledge you will acquire.Whatever you learn in this area should be used and applied in your personal life.A large part of our food heritage is scientifically beneficial and needs to be retained; some aspectsmay need to be modified in the view of the changes in our lifestyle.Food is an important topic of conversations, articles in newspapers and magazines, as also ofadvertisements. Some of this information may be correct, but a large part of it may not be. As you learn
4Fundamentals of Foods, Nutrition and Diet Therapythis subject, you will be able to spread the knowledge gained to those around you, so that they discardfalse ideas about food, which interfere with their food selection and affect their health.Food, nutrition and health are intimately connected aspects of our life. Let us start our study bydefining these and related terms.DefinitionsFood is that which nourishes the body. Food may also be defined as anything eaten or drunk,which meets the needs for energy, building, regulation and protection of the body. In short, food is theraw material from which our bodies are made. Intake of the right kinds and amounts of food canensure good nutrition and health, which may be evident in our appearance, efficiency and emotionalwell-being (Figure 1.1).Nutrition has been defined as food at work in the body. Nutrition includes everything that happensto food from the time it is eaten until it is used for various functions in the body. Nutrients are componentsof food that are needed by the body in adequate amounts in order to grow, reproduce and lead a normal,healthy life. Nutrients include water, proteins, fats, carbohydrates, minerals and vitamins. There areseveral nutrients in each of the groups: proteins, fats, carbohydrates, minerals and vitamins; hence theplural form of these words has been used. Thus there are over 40 essential nutrients supplied by food,which are used to produce literally thousands of substances necessary for life and physical fitness.The study of the science of nutrition deals with what nutrients we need, how much we need,why we need these and where we can get them. Nutrition is the result of the kinds of foods supplied tothe body and how the body uses the food supplied.Adequate, optimum and good nutrition are expressions used to indicate that the supply of theessential nutrients is correct in amount and proportion. It also implies that the utilisation of suchnutrients in the body is such that the highest level of physical and mental health is maintained throughoutthe life-cycle.Figure 1.1: A well-nourished child engrossed in play.
Foods, Nutrition and Health5Nutritional status is the state of our body as a result of the foods consumed and their use by thebody. Nutritional status can be good, fair or poor.The characteristics of good nutritional status are an alert, good natured personality, a welldeveloped body, with normal weight for height, well developed and firm muscles, healthy skin, reddishpink colour of eyelids and membranes of mouth, good layer of subcutaneous fat, clear eyes, smoothand glossy hair, good appetite and excellent general health. General good health is evident by staminafor work, regular meal times, sound regular sleep, normal elimination and resistance to disease.Poor nutritional status is evidenced by a listless, apathetic or irritable personality, undersizedpoorly developed body, abnormal body weight (too thin or fat and flabby body), muscles small andflabby, pale or sallow skin, too little or too much subcutaneous fat, dull or reddened eyes, lustreless andrough hair, poor appetite, lack of vigour and endurance for work and susceptibility to infections. Poornutritional status may be the result of poor food selection, irregularity in schedule of meals, work, sleepand elimination.The WHO (World Health Organization) has defined health as the ‘state of complete physical,mental and social well-being and not merely the absence of disease or infirmity’.Malnutrition means an undesirable kind of nutrition leading to ill-health. It results from a lack,excess or imbalance of nutrients in the diet. It includes undernutrition and overnutrition. Undernutritionis a state of an insufficient supply of essential nutrients.Malnutrition can be primarily be due to insufficient supply of one or more essential nutrients; orit can be secondary, which means it results from an error in metabolism, interaction between nutrientsor nutrients and drugs used
The revised edition with the addition of diet therapy will be a valuable book for the use of dietetics . this book covers the principles of nutrition and food science and discusses the application of this knowledge in practice. In addition, in this edition it covers the principles of diet . Preservation as an aid to improved food .
An introductory study of food and nutrition, with a particular emphasis on nutrient sources, physiological roles, including dietary requirements, and impact on health. Antirequisite(s): Foods and Nutrition 1070A/B or Foods and Nutrition 1030E or Foods and Nutrition
NUTRITION TRAINING MANUAL: Module 1 - Food & Nutrition Security 8 Most foods provide more than one nutrient. Many energy giving foods are also sources of proteins and micronutrients, while many body building foods also provide energy and micronutrients. ENERGY GIVING FOODSOR GO FOODS
High School Nutrition and Foods Curriculum. Course Description: Nutrition and Foods assists students in understanding the role of nutrition in health and wellness. Demonstrations, hands-on food labs, guided instruction and cooperative learning are used throughout the course. Ultimately, students will be given the opportunity to
Beyond Foods The Handbook of Functional Nutrition by Barbara Swanson HEALTH & FITNESS / Diet & Nutrition / General HEALTH & FITNESS / Diet & Nutrition / Nutrition HEALTH & FITNESS / Healthy Living Library of Congress Control Number: 2019902472 Printed on acid-free paper. Booklocker.com, Inc. 2019
The Nutrition Facts Label. Key Dates 1990: Nutrition Labeling and Education Act passed (PL 101-535) 1993: Nutrition Facts label required on packaged foods 2006: rans. T. fats declaration required 2014: Proposed rule to update the Nutrition Facts label 2016: Final rule to update the Nutrition Facts label
Testimony Studies on Diet and Foods, was soon exhausted. A new and enlarged volume, titled Counsels on Diet and Foods, Appeared in 1938. It was referred to as a “second edition,” and was prepared under the direction of the Board of Trustees of the Ellen G. White Estate. A third edition, printed in a smaller pageFile Size: 1MBPage Count: 408Explore furtherCounsels on Diet and Foods — Ellen G. White Writingsm.egwwritings.orgCounsels on Diet and Foods — Ellen G. White Writingsm.egwwritings.orgEllen G. White Estate: A STUDY GUIDE - Counsels on Diet .whiteestate.orgCounsels on Diet and Foods (1938) Version 105www.centrowhite.org.brRecommended to you b
Nutrition during a woman's life From: ACC/SCN and IFPRI. 4th Report on the World Nutrition Situation: Nutrition Throughout the Life Cycle. Geneva: WHO, 2000. Nutrition during a woman's life From: ACC/SCN and IFPRI. 4th Report on the World Nutrition Situation: Nutrition Throughout the Life Cycle. Geneva: WHO, 2000.
The Nutrition Care Process is defined in four steps: 1. Nutrition Assessment 2. Nutrition Diagnosis 3. Nutrition Intervention 4. Nutrition Monitoring & Evaluation The first component of the “Nutrition Assessment” is a screening of residents for those at risk for nutrition problems and is a candidate for further intervention. One of the
