Fundamentals of Foods, Nutrition and Diet Therapy, 5th Edition

425 Pages·2009·2.25 MB·English

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Copyright © 2007, 1982, New Age International (P) Ltd., Publishers
Published by New Age International (P) Ltd., Publishers
All rights reserved.
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ISBN (13) : 978-81-224-2972-5
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Foreword
FOODS AND NUTRITION are essential for maintaining good health and to prevent disease. Although
food occupies the first position in the hierarchical needs of man, ignorance of many basic facts relating
to foods and nutrition is still widespread. Consequently, various nutritional disorders for which there
are simple remedies such as blindness caused by vitamin A deficiency persist. Good nutrition is a
function of both economics and education. In our country, the most serious form of nutritional disorder
is undernutrition arising from inadequate purchasing power. However, even when purchasing power is
adequate to access balanced nutrition, various forms of imbalance in dietary intake occur due to lack of
knowledge.
The culinary art of which we are justifiably proud, has placed organoleptic considerations as the
sole criteria of excellence. The various opportunities for accomplishing balanced nutrition through
synergistic 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 of
revising their excellent book Fundamentals of Foods and Nutrition and added Diet Therapy in the fifth
edition of the book. The book covers all the important areas which ought to be taken into consideration
while promoting good nutrition in health and disease.
The knowledge of foods and nutrition is essential for teachers, health professionals, students of
home sciences and health sciences and civil society organizations engaged in fighting endemic and
hidden hunger.
The revised edition with the addition of diet therapy will be a valuable book for the use of dietetics
and nursing students. It will also be a valuable guide and reference book for physicians and other health
professionals. The book of Dr. Mudambi and Dr. Rajagopal will make an important contribution to
accelerating the pace of achieving good nutrition in health and disease.
The publication of the revised version is timely.
Dr. M.S. Swaminathan
Unesco Cousteau Chair in Ecotechnology & Chairman,
M.S. Swaminathan Research Foundation,
Chennai 600113.
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Preface to the Fifth Edition
WE 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 high
school level are sufficient background for this course.
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 revision. We hope it meets the altered needs of our
readers.
The revised book is intended to meet the needs of students in a number of faculties in which
Foods, Nutrition and Diet Therapy is a major, elective or ancillary subject. These include Home
Science, Nursing, Medical and Paramedical, Agriculture, Education, Arts, Social Sciences, Community
Health, 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 teachers
and 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 discusses
the application of this knowledge in practice. In addition, in this edition it covers the principles of diet
therapy, the changes in body that occur due to disease, the altered needs of the body due to disease and
how to meet these through modification of the normal diet. Figures and tables have been used to help
visualise practical information. The contents of the book have been developed out of continuous study
and teaching of these subjects and use of the knowledge in consultation with patients and use in
practical situations.
Each chapter opens with an outline of its contents. Any abbreviations used are explained, and all
terms, 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 and
Food Composition Tables have been included. In addition, Table of Indian names of foods, height and
weight of girls and boys from birth to eighteen years and other useful information is given.
vvvvviiiiiiiiiiiiiii Fundamentals of Foods, Nutrition and Diet Therapy
We 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 a
shared 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 to
the development and completion of the fifth edition.
July 2006
Sumati R. Mudambi
M.V. Rajagopal
Preface to the First Edition
THERE HAS been a long felt need for a book on the fundamentals of foods and nutrition for the
students preparing for the Higher Secondary School of Certificate Examinations of both the Central
and State Boards of Education. Neither do the students of nutrition in the first year of Home Science
colleges have any compact Indian book on this subject. Most of the colleges usually recommend
American textbooks because of the absence of any suitable Indian book in this area. The American
books, however, discuss the subject with reference to the needs of an economy different from ours
with 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 to
Indian conditions and at the same time discusses in simple language all the basic principles of foods and
nutrition. Figures and tables have been used profusely to bring home to the beginner all aspects of
foods and nutrition. For the more inquisitive and interested student references to advanced books are
given in the bibliography. Through painstaking research, knowledge has been acquired about the nutrition
needs of people. It is the aim of this book to motivate teachers and students to make use of this
knowledge 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 enjoyable
meals.
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 Indian
text, were brought to our notice by the teachers, who attended the NCERT Summer Workshops
conducted by one of us (SRM) at the Lady Irwin College in 1978. It prompted us to complete this
book, which we had started writing, on a priority basis.