Bøker av Neelam Khetarpaul

As you all know that nutrition is the core of human health. The type of diet in everday life, we eat has a direct and significant impact on our health. Eating a healthy balanced diet improves the quality of our life, whereas a poor diet may lead to morbidity and disease. This book has been divided into two units. Unit I provides comprehensive overview of basic principles of meal planning, use of food pyramid in meal planning, RDAs, food exchanges, balanced diets for various age groups and nutrition across human life span. Different aspects of normal human nutrition i.e. foods and nutrients required and planning balanced diets during various phases of life including pregnancy, lactation, infancy, childhood, adolescent, adulthood and old age have been covered. In the Unit II, key information about therapeutic nutrition i.e. principles of diet therapy, various kinds of dietary modifications in disease conditions, enteral and parenteral feeding, nutrition screening and nutrition assessment of hospitalized patients, types of diets to be planned during various diseases e.g. diseases of liver, pancreas, gall bladder, GIT, kidney, heart etc., food hypersensitivity, inherited metabolic disorders etc. has been provided in detail. In this Unit, knowledge about what kind of diet should be provided during obesity, underweight, surgery, burn condition, febrile conditions caused by infectious diseases may be due to bacteria and virus (COVID-19) has been given. A topic on nutrition for sports persons has also been covered. This book is a ready reference and an indispensable resource for students, academicians, dietitians, hospital professionals and anyone who is interested to learn about the role of human nutrition in health and disease.

Today everyone is interested to know about the role of fats and oils in human nutrition, health and disease. A great deal of research has been carried out on this important class of nutrients in the last few years. It has become an interesting and challenging subject even for the common man. To ensure that readers are kept up to date on this subject, this book divided into 21 chapters, presents and discusses topical data on fats and oils including: classification of lipids; their digestion and absorption; disturbances in fat metabolism; types of fats to be consumed in diet and their relation to health; recent recommended levels of various types of fatty acids, total fats and oils in daily diets; the correlation of dietary fat, fat composition and fatty acids on human nutrition; role of trans fat, cholesterol, saturated, monounsaturated and polyunsaturated (omega- 6 and omega-3) fatty acids in coronary heart disease, cancer and immune system; fat substitutes/replacers, chemical composition of vegetable oils and their blending for good health; hypocholesterolemic effect of dietary fibre; recent trends in production and consumption of oilseeds and oils at global and national level etc. This book is a ready reference and an indispensable resource for students, health professionals, academician and anyone who is interested to learn about oils, fats and their role in human nutrition, health and disease.

Today Food Preservation process has improved constantly. The present book deals with the advanced methods of food preservation and provides the overall knowledge about the preservation of foods and food grains. The present edition deals with the relationships between engineering nutritional, microbiological, biochemical and economic aspects of food preservation. This book provides up-to-date review of the current state of food preservation. The book is very useful for B.Sc. and M.Sc. students, teachers and for research scholars.