Nutrition and Dietetics

Title
Contents
Section 1 NUTRITION
	1. Introduction to Nutrition and Dietetics
		1.1 Introduction
		1.2 What is Nutrition?
		1.3 The Food Guide Pyramid
		1.4 What are Nutrients?
		1.5 What is Malnutrition?
		1.6 Guidelines for Good Health
		1.7 Dietetics and its Scope
			Summary
			Case Studies
			Review Questions
	2. Food and Our Body
		2.1 Body Composition
		2.2 Choice of Food
		2.3 Recommended Dietary Allowances for Indians
		2.4 Energy Requirements of the Body (Energy Metabolism)
		2.5 Specific Dynamic Action (SDA) or Post-Prandial Thermogenesis (PPT) or Thermic Effect of Feeding (TEF)
		2.6 Calorific Value of Food
		2.7 Determining Your Own Energy Needs
		2.8 Translating RDA into Daily Food Intake
		2.9 The Five Food Groups
		2.10 The Exchange List System
		2.11 Utilization of Nutrients
		2.12 Digestion Process
			Summary
			Case Studies
			Review Questions
	3. Role of Nutrients
		3.1 Carbohydrates
		3.2 Fats
		3.3 Proteins
		3.4 Water
		3.5 Dietary Fibre (DF)
		3.6 Vitamins
		3.7 Vitamin A and Carotene
		3.8 Vitamin D
		3.9 Vitamin E
		3.10 Vitamin K
		3.11 Ascorbic Acid or Vitamin C
		3.12 B Vitamins
		3.13 Mineral Elements
		3.14 Acid-Base Balance
		3.15 Non-nutrient Components of Foods and their Importance
		3.16 Phytochemicals
		3.17 Nutraceuticals
			Summary
			Case Studies
			Review Questions
	4. Menu Planning and Meal Preparation
		4.1 Developing Good Eating Habits
		4.2 Food Misinformation
		4.3 Snacks
		4.4 Fast-Food Consumption and its Impact on Health
		4.5 Menu Planning for the Family
		4.6 Menu Planning in Hospital Settings
			Summary
			Case Studies
			Review Questions
	5. Balanced Diet and Nutrition During Normal Life Cycle
		5.1 Balanced Diet
		5.2 Diets During a Normal Life Cycle
		5.3 Nutrition During Pregnancy
		5.4 Complications During Pregnancy
		5.5 Nutrition During Lactation
		5.6 Nutrition from Infancy to Adolescence (Early Growth Period)
		5.7 Ways of Measuring Growth
		5.8 Relationship of Nutrients to the Growth Process
		5.9 Nutritional Requirements of Different Age Groups
		5.10 Nutrition for the Aging and the Aged
		5.11 Complications Commonly Occurring in Late Adulthood
			Summary
			Case Studies
			Review Questions
	6. Nutrition for Fitness and Sports
		6.1 Fitness and its Measurement
		6.2 Objectives of Nutritional Management
		6.3 Measurement of Body Composition
		6.4 Methods of Measuring Energy Expenditure
		6.5 Sources of Energy in the Body
		6.6 Factors Affecting Fuel Utilization
		6.7 Nutrition and Athletic Performance
		6.8 Effective Hydration for Fitness and Sports
		6.9 Nutritional Requirements of Athletes
		6.10 Water and Other Fluids
		6.11 Sports Supplements
		6.12 Nutritional Allowances as given by NIN
		6.13 Broad Guidelines for Sports Persons
		6.14 Pre-Competition, During Competition and Post-Competition Meal
			Summary
			Case Studies
			Review Questions
Section 2 DIET THERAPY
	7. Therapeutic Diets and Effective Nutritional Counselling
		7.1 Drug and Diet Interaction
		7.2 Diet Therapy and Types of Therapeutic Diets
		7.3 The Healthcare Team
		7.4 Role of a Dietitian
		7.5 Hospital Diets and Progressive Modifications
		7.6 Additional Modification in Texture amd Consistency
		7.7 Modification of a Normal Diet durint Illness and Convalescnce
		7.8 Types of Feedings
		7.9 Indian Dietetic Association (IDA)
			Summary
			Case Studies
			Review Questions
	8. Diet During Energy Imbalance—High- and Low-Calorie Diets
		8.1 Energy Balance
		8.2 Definitions, Types and Causes of Obesity
		8.3 Measurement of Obesity
		8.4 Importance of Weight Regulation
		8.5 Diet During Obesity
		8.6 Fad Diets
		8.7 Maintenance Diet
		8.8 Diet for an Underweight Person
			Summary
			Case Studies
			Review Questions
	9. Diet for Diabetes Mellitus
		9.1 Causes of Diabetes
		9.2 Classification of Diabeties
		9.3 Symptoms of Diabetes
		9.4 Tests for Diabetes
		9.5 Acute Complications of Diabetes
		9.6 Chronic Complications of Diabetes
		9.7 Patient Education
		9.8 Hypoglycaemic Drugs
		9.9 Objectives of Diabetes Management
		9.10 Glycaemic Index
		9.11 Tips for Diabetics
		9.12 The Diabetic Association of India
			Summary
			Case Studies
			Review Questions
	10. Diet for Cardiovascular Diseases
		10.1 Cardiovascular Diseases
		10.2 Risk Factors
		10.3 Definition of Atherosclerosis
		10.4 Blood Profile Related to Coronary Heart Disease
		10.5 Drugs Used in the Treatment of Cardiovascular Diseases
		10.6 Dietary Management in Atherosclerosis and Hyperlipidaemia
		10.7 Fat Replacers
		10.8 Dietary Management of Acute Diseases of the Heart
		10.9 Cardiological Society of India (CSI)
			Summary
			Case Studies
			Review Questions
	11. Diet for Kidney Diseases
		11.1 Introduction
		11.2 Kidney Function Tests
		11.3 Glomerulonephritis
		11.4 Nephrotic Syndrome
		11.5 Chronic Renal Failure—-Uraemia
		11.6 Dialysis
		11.7 Renal Transplantation
		11.8 Urinary Calculi or Kidney Stones
			Summary
			Case Studies
			Review Questions
	12. Diet for Gastrointestinal Diseases (Stomach and Intestines)
		12.1 Classification of Disease of the Gastro-Intestinal tract
		12.2 Indigestion or Dyspepsia
		12.3 Peptic Ulcer
		12.4 Diarrhoea
		12.5 Constipation
		12.6 Ulcerative Colitis
		12.7 Celiac Disease
		12.8 Diets Modified in Residue Content
			Summary
			Case Study
			Review Questions
	13. Diet for Liver Diseases
		13.1 Life Depends Upon the Liver
		13.2 Causes of Liver Diseases and Disorders
		13.3 Liver Function Tests
		13.4 Clinical Symptoms
		13.5 Nutritional Considerations in Liver Diseases
		13.6 Hepatitis
		13.7 Cirrhosis of the Liver
		13.8 Hepatic Coma
		13.9 Malabsorption Syndrome
		13.10 Cholelithiasis or Gallstones
		13.11 Pancreatitis
			Summary
			Case Study
			Review Questions
	14. Diet for Infections and Fevers
		14.1 Defence Mechanisms in the Body
		14.2 Role of Nutrition in Infections
		14.3 Effects of Infection on Body Mechanisms
		14.4 Effects of Infection on Nutrients
		14.5 Definition of Fever
		14.6 Dietary Modification in Infection and Fevers
			Summary
			Case Study
			Review Questions
	15. Nutrition in HIV and AIDS
		15.1 HIV/AIDS in India
		15.2 Relation of Nutritional Status and HIV/AIDS
		15.3 Opportunistic Infections (OI)
		15.4 Anti Retroviral Drugs (ARV’s)
		15.5 Mother-to-Child Transmission and Paediatric Aids Care
		15.6 WHO Criteria for Presumptive Diagnosis of Severe HIV Disease in Infants
		15.7 Nutrition in HIV
			Summary
			Case Study
			Review Questions
	16. Diet in other Health Conditions
		16.1 Trauma
		16.2 Nutrition in Pre- and Post-Operative Care
		16.3 Nutrition in Gout
		16.4 Nutrition in Arthritis
		16.5 Nutrition in Cancer
		16.6 Nutrition and Skin Care
		16.7 Food Allergy, Intolerance and Sensitivity
		16.8 Burns
		16.9 Diet in Inborn Errors of Metabolism
		16.10 Nutrigenomics
			Summary
			Case Studies
			Review Questions
Section 3 MALNUTRITION AND ASSESSMENT OF NUTRITIONAL STATUS
	17. The Assessment of Nutritional Status
		17.1 Nutritional Assessment of a Community
		17.2 Methods of Assessment of Nutritional Status
		17.3 Nutritional Anthropometry
		17.4 Soft Tissues
		17.5 Biophysical Methods
		17.6 Biochemical Tests
		17.7 Clinical Methods
		17.8 Diet Surveys
		17.9 Indirect Nutritional Assessment of Human Groups
		17.10 Nutrition Surveys
			Summary
			Review Questions
	18. Malnutrition and Nutrition Programmes
		18.1 Food Shortage and its Problems
		18.2 Causes and Consequences of Malnutrition in India
		18.3 Some Facts About Malnutrient Deficiencies
		18.4 Protein-Energy Malnutrition (PEM)
		18.5 Marasmus
		18.6 Kwashiorkor
		18.7 Marasmic Kwashiorkor
		18.8 Vitamin Deficiency
		18.9 Deficiency of Minrals
		18.10 Current Nutrition Programmes in India
		18.11 Food Fortification
			Summary
			Review Questions
Section 4 FOOD COMMODITIES AND SAFETY
	19. Basic Food Commodities and Effect of Processing on Nutrients
		19.1 Cereals, Millets and their Products
		19.2 Pulses, Legumes and their Products
		19.3 Milk and Milk Products
		19.4 Vegetables, Fruits and their Products
		19.5 Eggs, Meat, Fish and Poultry
		19.6 Fats and Oils
		19.7 Beverages
		19.8 Food Adjuncts and Sweeteners
		19.9 Nuts and Oilseeds
		19.10 Fast Foods
		19.11 Genetically Modified (GM) Foods and their Safety
		19.12 Effects of Food Processing and Preservation on Nutritive Value of Foods
		19.13 Effect of Processing and Storage on Nutrients
		19.14 Home Preparation Practices
		19.15 Effect of Processing on Vitamins
			Summary
			Review Questions
	20. Microorganisms and Their Applications in Foods
		20.1 Respiration and Fermentation
		20.2 Bread Making
		20.3 Alcoholic Beverages
		20.4 Microbial Protein and Vitamins
		20.5 Tempe
		20.6 Acid-Fermented Vegetables
		20.7 Acid-Leavened Bread and Pancakes
		20.8 Acid-Fermented Seafood/Rice and Meat Mixtures
		20.9 Acid-Fermented Milk and Milk/Cereal Foods
		20.10 Indigenous Fermented Foods in which Ethanol is a Major Product
		20.11 Soya Sauces
		20.12 Unconventional Sources of Proteins
		20.13 Additives Produced through Biotechnology
			Summary
			Review Questions
	21. Safety of Foods
		21.1 Food Additives
		21.2 Contamination of Food
		21.3 Classfication of Toxic Chemicals in Foods
		21.4 Lathyrism
		21.5 Food-Borne Diseases and their Prevention
		21.6 Safe Food-Preparation Practices
		21.7 Detection of Food Adulteration
		21.8 Effects of Food Adulteration
		21.9 Nutritional Labelling
			Summary
			Review Questions
Section 5 Appendices
	Appendix I Registered Dietitian Examination Paper I—Sample Questions (Physiology, Microbiology, and Biochemistry)
	Appendix II Registered Dietitian Examination Paper II—Sample Questions (Nutrition, Dietetics, and Food Service Management)
	Appendix III Recommended Dietary Allowances for Indians—2010
	Appendix IV Normal Height, Weight and Over-weight- Underweight Limits for Indian (Males + Females)
	Appendix V Exchange Lists
	Appendix VI Fibre Content of Foods (% Fibre/100 g of edible portion)
	Appendix VI A Fibre Content of Foods (% Fibre/100 g of edible portion)
	Appendix VII Standard Weights and Measures
	Appendix VIII Weight for Height for age
	Appendix IX ICMR Data on Sports Nutrition
	Appendix X Nutritive Value of Some Indian Food Commodities
	Appendix XI Statistical Data on Malnutrition
	Appendix XII Normal Values for Blood
	Appendix XIII Non-Nutrient Components of Foods and their Significance
Glossary
Bibliography
Index