Food and nutrition.pdf

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Contentsl. Diet and Health 12. Nutrients 513. Function of Food 834. Digestion and Absorption 1325. Food Safety and Preparation 1366. Nutrition Disorder Related to Food 1427. Meal Planning 1638. Dietary Guidelines 1719. Nutrition for Pregnant Women 17410. Infant Nutrition 177II. Young Children and Toddlers 18112. School Age Children 18713~ Adolescent Nutrition 19314. Adult Nutrition 19615. People Living on Low Income 19916. Nutrition for Senior Citizens 20317. Vegetarian Diet 20618. Food Production and Processing 20819. Wheat 21620. Fats and Oils 21921. Sugar 22422. Milk 230
23. Cheese 23424. Dried Fruits and Vegetables 23825. Chutneys, Pickles, Salted Vegetables and Sauces 24426. Food Additive 25227. Food Packaging 25728. Principle of Cooking 26029. Food Spoilage 26230. Food Preservation 26731. Cooking Methods 274Index 283
Page 2 and 3: Food and NutritionDon RossOxford Bo
Page 6 and 7: Chapter 1Diet and HealthINTRODUCTIO
Page 8 and 9: Diet and Health 3Prevention Trial p
Page 10 and 11: Diet and Health 5recognized and has
Page 12 and 13: Diet and Health 7elements, as well
Page 14 and 15: Diet and Health 9more visible in re
Page 16 and 17: Diet and Health 11drastically reduc
Page 18 and 19: Diet and HealthAloe veraGreenlipped
Page 20 and 21: Diet and Health 15bind tetracycline
Page 22 and 23: Diet and Health 17even a well-balan
Page 24 and 25: Diet and Health 19sugar, caffeine,
Page 26 and 27: Diet and Health 21commonly used rat
Page 28 and 29: Diet and Health 23However many stud
Page 30 and 31: Diet and Health 25day, such as offi
Page 32 and 33: Diet and Health 27• Nutritional l
Page 34 and 35: Diet and Health 29Sweetenersit appe
Page 36 and 37: Diet and Health 31servings). Two ba
Page 38 and 39: Diet and Health 33to validate and s
Page 40 and 41: Diet and Health 35Food Labeling Leg
Page 42 and 43: Diet and Health 37more reduction of
Page 44 and 45: Diet and Health 39is unlikely to ac
Page 46 and 47: Diet and Health 41: one who abstain
Page 48 and 49: Diet and Health 43Unlike apes, thei
Page 50 and 51: Diet and Health 45still the myth li
Page 52 and 53: Diet and Health479 -12 MonthsAt thi
Page 54 and 55:
Diet and Health 49eat or purchase f
Page 56 and 57:
Chapter 2NutrientsNutrients are sub
Page 58 and 59:
Nutrients 53although elemental diat
Page 60 and 61:
NutrientsDisaccharidesAre sugars fo
Page 62 and 63:
Nutrients 57materials called lipids
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Nutrients 59in the absorption of Vi
Page 66 and 67:
Nutrients 61weakness, low blood sug
Page 68 and 69:
Nutrients 63Vitamin 8 5(Pantothenic
Page 70 and 71:
Nutrients 65Vitamin C (Ascorbic Aci
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Nutrients 67CholineCholine is a cof
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Nutrients 691170, ,Kelp: 1093, (Mg
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Nutrients 71reasons have habitually
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Nutrients 73to nickel compounds hav
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Nutrients 75Because cow's milk and
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Nutrients 77supplements or food add
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Nutrients 79water intake in 1945 by
Page 86 and 87:
Nutrients 81Sources and Requirement
Page 88 and 89:
Chapter 3Function of FoodBody Compo
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Function of Food 85Metabolism of so
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Function of Food 87process is analo
Page 94 and 95:
Function of FoodTable. Average Dail
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Function of Food 91diet are mainly
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Function of Food 93diets may be an
Page 100 and 101:
Function of Food 95beneath the skin
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Function of Food 97are nutritionall
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Function of FoodTable. Protein cont
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Function of Food 101of the constitu
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Function of Food 103Whereas a litre
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Function of Food 105world, both Sou
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Function of Food 107with need. Mens
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Function of Food 109pregnancy may l
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Function of Food 111health problem
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Function of FoodVitaminsVitamins ar
Page 120 and 121:
Function of Food 115. $ince pure cr
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Function of Food 117per cent more,
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Function of Food 119DeficiencyDefic
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Function of Food 121Starchy roots,
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Function of Food 123pregnant women
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Function of FoodDietary SourcesThe
Page 132 and 133:
Function of Food 127of vitamin D, a
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Function of Food 129bacterial synth
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Function of FoodOne portion of meat
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Digestion and Absorption 133stomach
Page 140 and 141:
Digestion and Absorption 135small a
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Food Safety and Preparation 137this
Page 144 and 145:
Food Safety and Preparation 139a su
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Food Safety and Preparation 141refr
Page 148 and 149:
Nutrition Disorder Related to Food
Page 150 and 151:
Page 152 and 153:
Page 154 and 155:
Page 156 and 157:
Page 158 and 159:
Page 160 and 161:
Page 162 and 163:
Page 164 and 165:
Page 166 and 167:
Page 168 and 169:
Chapter 7Meal PlanningBalanced diet
Page 170 and 171:
Meal PlanningAdvantages of Breast M
Page 172 and 173:
Meal Planning 167• RDIs for energ
Page 174 and 175:
Meal PlanningNutrients• Energy gi
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Chapter 8Dietary GuidelinesWhether
Page 178 and 179:
Dietary Guidelines 173nutritional c
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Nutrition for Pregnant Women 175fol
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Chapter 10Infant NutritionTWO MONTH
Page 184 and 185:
Infant Nutrition 179vegetables with
Page 186 and 187:
Chapter 11Young Children and Toddle
Page 188 and 189:
Young Children and Toddlers 183Thes
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Young Children and Toddlers 185baby
Page 192 and 193:
Chapter 12School Age ChildrenChild'
Page 194 and 195:
School Age Children 189• Choose s
Page 196 and 197:
School Age Children 191provide vita
Page 198 and 199:
Chapter 13Adolescent NutritionTo de
Page 200 and 201:
Adolescent Nutrition 195One of the
Page 202 and 203:
Adult Nutrition 197component are no
Page 204 and 205:
Chapter 15People living on low Inco
Page 206 and 207:
People Living on Low Income 201to t
Page 208 and 209:
Chapter 16Nutrition for Senior Citi
Page 210 and 211:
Nutrition for Senior Citizens 205
Page 212 and 213:
Vegetarian Diet 207Tips for Vegetar
Page 214 and 215:
Food Production and Processing 209s
Page 216 and 217:
Food Production and Processing 211N
Page 218 and 219:
Food Production and Processing 213-
Page 220 and 221:
Food Production and Processing 215H
Page 222 and 223:
Wheat 217in -1 % of Indo-European p
Page 224 and 225:
Chapter 20Fats and OilsVegetable fa
Page 226 and 227:
Fats and Oils 221oil (a mixture of
Page 228 and 229:
Fats and Oils 223oils. Lightly hydr
Page 230 and 231:
SugarDiabetesDiabetes, a disease th
Page 232 and 233:
Sugar 227Europe exports excess prod
Page 234 and 235:
Sugar 229although proper handling c
Page 236 and 237:
MilkPasteurizationPasteurization is
Page 238 and 239:
Milk 233seals ,and whales can conta
Page 240 and 241:
Cheese 235s~pilraijngthe milk into
Page 242 and 243:
Cheese 237increased risk of heart d
Page 244 and 245:
Dried Fruits and Vegetables vegetab
Page 246 and 247:
Dried Fruits and Vegetables 241can
Page 248 and 249:
Dried Fruits and Vegetables 243of o
Page 250:
C1:Jutneys, Pickles, Salted Vegetab
Page 253 and 254:
248 Chutneys, Pickles, Salted Veget
Page 255 and 256:
250 Chutneys, Pickles, Salted Veget
Page 257 and 258:
Chapter 26Food Add itiveFood additi
Page 259 and 260:
254 Food Additiveis referred to as
Page 261 and 262:
256 Food AdditiveAdditives Approved
Page 263 and 264:
258 Food Packagingtamper resistance
Page 265 and 266:
Chapter 28Principle of CookingTo co
Page 267 and 268:
Chapter 29Food SpoilageMost natural
Page 269 and 270:
264 Food SpoilageFig. Watery Soft R
Page 271 and 272:
266 . Food Spoilagethe action of en
Page 273 and 274:
268 Food PreservationDrying• Low
Page 275 and 276:
270 Food Preservationrecipes for ce
Page 277 and 278:
272 Food Preservationplace. Radiati
Page 279 and 280:
Chapter 31Cooking Methods'Food prep
Page 281 and 282:
276MeritsCooking Methods• Less ch
Page 283 and 284:
278Demerits• Food can be scorched
Page 285 and 286:
280 Cooking Methods• Frying lends
Page 287 and 288:
282 Cooking Methods• Cost effecti
Page 289 and 290:
28432,33,34, 36, 37, 38, 39, 49,57,
Page 291:
286IndexPlenty 26, 31, 56, 100, 129
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