Description

ABOUT THE BOOK

This practical book serves as an introduction to food and nutrition for undergraduate students. The book covers basic concepts of human nutrition, key information about essential nutrient. Nutritive value of different food groups allow students to learn about the food source of a particular nutrient that help them in selecting a particular food group for planning specific nutrient rich recipe. Knowledge on planning and preparation of nutrient rich diet for different age groups assist in making the meals nutritious. Exercises on planning of protein, energy, vitamin and mineral rich recipes have been included that will help in overcoming the deficiencies of a particular nutrient single or in groups. Preparation and understanding of the serving size of food and food products help the planner to decide the amount of food to be included in diet of a person to ensure good nutrition. Methods of improving nutritive value of diets like mutual supplementation, germination, fermentation, enable to make the meal nutritious without or little increase in cost of meal. Evaluation of energy balance will help in knowing the energy status of a person whether he or she is in negative or positive balance of energy which will make him malnourished or over nourished in future. Since the deficiencies of nutrients like vitamin A, C, D, B Complex and minerals like iron, calcium, iodine are very common in India. The skill of planning nutrient rich recipes and other methods to incorporate nutrients in the diet will help in planning nutrient rich recipes that can be used to solve the nutritional problems in community.

This book will be of utility to the undergraduate students of Food Nutrition and Dietetics, Community Science, Food Science and Nutrition, medical staff like nurses, NGOs and health workers in planning of nutritious recipes for the family and community. The exercises included in this manual are in simple and easy to understand manner and framed as per the prescribed syllabus of V and VI Dean’s Committee and meets the need of New Education Policy.

Writing a book is harder than it is thought. It requires a lot of research and gathering of related information. I would like to acknowledge all my peers who directly or indirectly helped me in writing the book. Over and above, we would like to express our special thanks of gratitude to our mentor Dr Maya Choudhry, Ex-Dean, College of Community and Applied Sciences, Udaipur for inspiration and guidance provided by her throughout our carrier which led me to write the first edition of this book.

We would like to acknowledge the authors of Indian Food Composition Tables, National Institute of Nutrition, Hyderabad and Indian Council of Medical Research, New Delhi written by Longvah T, Ananthan R, Bhaskarachary K and Venkaiah K. 2017, the content of which made this book very useful for students.

Thanks are due towards Dr. L.L. Somani and his team, Agrotech Publishers, Udaipur for designing, editing and publishing this book to provide a platform to our thoughts and voice to the readers that will help them in understanding the principles of Human Nutrition.

Though great care has been taken in writing this practical book yet there are always chances of improvements. In this regards, the suggestions of the reader will  always be welcomed.

CONTENT

ABOUT THE AUTHORS

Dr Renu Mogra, Professor and Ex-Head, Department of Food Science and Nutrition, College of Community and Applied Sciences, MPUAT, Udaipur is a Gold Medalist (M.Sc.1988), PhD in 2000, have twenty eight years of dedicated service in teaching UG, PG, research and extension in Food and Nutrition field, guided more than sixty M.Sc. and Ph.D researchers, published more than 80 research papers in various reputed journals. She is a recipient of Out Standing Service Award by MPUAT, Udaipur, and Best Teacher Award by Inner wheel club, Udaipur, serving as drawing and disbursing officer of the college.

Two research projects have been completed by her namely: (i) Nutri farm pilot project on HQM maize under Rashtriya Krishi Vikas yojna funded by Ministry of Agriculture, GOR, Jaipur (budget 105 lacs), (ii). Development of designer health foods and their promotion among rural women for prevention and management of non communicable diseases, funded by Department of Science and Technology, New Delhi (Budget 49 Lakh). Had been a member of Academic Council, Board of studies of many universities, life member of professional societies like Nutrition Society of India, International College on Nutrition. She has exposure visits to countries like Thailand, Nepal and Malaysia. Had an opportunity to write theory and practical books on nutrition, Food Preservation, Food Analysis, , Booklets, Manuals, E-Compendiums for college students, presented research papers in national and international conferences, organized over 200 Field Trainings, on campus trainings on bakery and confectionary, demonstrations and Diet Counselling Camps, Food Exhibitions for rural and tribal women for improving their quality life.  Participated in various programmes as a content speaker, nutrition expert, and experienced as nutrition counselor in the community programmes, designed course curriculum for under graduate and post graduate degree programme on nutrition.

Dr. Priyanka Joshi is M.Sc. and Ph.D. in Foods and Nutrition.  Presently she is working as a in the Department of Food Science and Nutrition, College of Community and Applied Sciences, MPUAT, Udaipur with 15 years of experience in teaching research and extension. She has more than 35 publications including research papers, technical and popular articles, booklets, folders, newsletters and posters. The author has also received Post Doctoral fellowship (2012-2017) under women category by U.G.C. New Delhi for the project entitled “Nutritional mapping of underutilized foods of Uttarakhand: Their Value Addition and Commercialization”. She has also developed strategy for organizing Community Management of Acute Malnutrition (CMAM) camps and PD Hearth sessions for combating malnutrition in tribal areas of Udaipur. She holds specialization in Bakery and Confectionary, Food Product Development, Food Analysis, Diet Therapy and Community Nutrition. She has developed more than twenty types of millet based cookies and multigrain snacks for kids, elderly diabetics and gluten intolerance etc. She has presented papers and also participated in national and international conferences, workshops and trainings on Bakery and Confectionary, Chocolate making, fruits and vegetable processing and the likes.