Fundamentals Of Foods And Nutrition |
Contents
Chapter | 3 |
Carbohydrates | 45 |
Chapter 5 | 57 |
Chapter 6 | 109 |
Chapter 7 | 145 |
Chapter 8 | 170 |
Food Guides for Selecting an Adequate Diet | 195 |
Meal Planning for the Family | 214 |
Food Selection Purchase and Storage | 263 |
Food Preparation | 281 |
Effect of Preparation on Food Components | 292 |
Factors Affecting Food Acceptance | 300 |
Food PreservationPrinciples and Methods | 309 |
Home Scale Methods of Food Preservation | 325 |
Food Sanitation and Hygiene | 335 |
Food Borne Diseases | 346 |
Meal Planning for Various Age Groups | 226 |
Adaptation of Normal Diet for Changing Needs | 248 |
Common terms and phrases
absorption activity adulteration adults amino acids amount anaemia bacteria beta-carotene blood body weight butter calcium calories carbohydrates carbon cells cent cereals CHâ‚‚ chapati chemical colour consumed contain COOH cooking dals deficiency diet digestion disease eggs energy intake energy needs ensure enzymes fatty acids fibre fish flavour fluid food guide food preparation Food Sources functions ghee glucose growth heat hormones important increased Indian infant intestinal iodine iron jowar juice kcal leafy vegetables legumes lipids liver mango meat metabolism microorganisms milk minerals muscle niacin normal nutrients nutrition oxygen pectin pregnancy present protein pulses Recommended Dietary Allowances Retinol riboflavin rice salt servings sodium soluble spices spoilage starch storage stored STUDY QUESTIONS substances sugar supply synthesised Table temperature texture thiamin tion tissues triglycerides Utilisation vanaspati vegetables and fruits vegetarian vitamin vitamin B12 vitamin D wheat