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Textbook on Food Science and Human Nutrition
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Sharma, Dipiti
xiv+245p.,figs.,tabls.,ind., 25 cm
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Weight :  600 gms
Binding :  Hard Bound
Height :  25 cm
Width :  15 cm
Imprint :  Daya Publishing House
Year :  2020
 

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ISBN: 9789351247456
Status: In Stock 
Price: Rs 1395.00  

Food is one of the basic needs of the human being. It is required for the normal functioning of the body parts and for healthy growth. The present book entitled “Textbook on Food Science and Human Nutrition for undergraduates” is divided into three parts Unit-I: Introduction to Food and Nutrition, Unit-II: Nutrients, and Unit-III: Deals with Effect of Cooking on Food, Nutritional Improvement of Food and Labelling. This book covers the subject of Basic and Applied Nutrition in Food Technology, Food Science and Technology, Food and Nutrition. In this book special emphasis is given to food constituents, nutrients and labelling . The book contains the FSSAI guidelines on labelling.
This book can serve as textbook for undergraduates and as a valuable reference source for teachers. This book can also be used by postgraduates and students doing paramedical courses like nursing.

vii
Foreword ix
Preface xi
Unit I
1. Introduction to Food and Nutrition 1
1.0 Introduction and History of Nutrition – 1.1 Definition – 1.2 Relation between
Good Nutrition and Health – 4.4 Understanding Nutritional Status – Questions –
References.
2. Balanced Diet 13
2.0 Introduction to Balanced Diet – 2.1 Functions of Food – 2.2 Food Groups – 2.4
Food Guide Pyramid – Questions – References.
Unit II: Nutrients
3. Energy 23
3.0 Introduction – 3.1 Units of Energy – Calorie and Joule – 3.2 Energy Value of
Foods – 3.3. Energy Balance – 3.4 Diseases Related with Energy Imbalance – 3.5
Recommended Dietary Allowances (RDA) – Questions? – References.
4. Carbohydrates 37
4.0 Introduction – 4.1 Carbohydrate Classification and Structure – 4.2
Recommended Carbohydrate Intakes – 4.3 Functions of Carbohydrate – 4.4 Sources
of Carbohydrate – 4.5 Carbohydrate Digestions and Absorption – 4.6 Concern
with Eating Carbohydrate Rich Food – 4.7 Regulating Blood Glucose Levels –
References.
5. Proteins 63
5.0 Introduction – 5.1 Compositions – 5.2 Amino Acids – 5.3 Peptide – 5.4
Classification of Proteins – 5.5 Structure of Proteins – 5.6 Functions of Proteins –
5.7 Sources of Proteins – 5.8 Recommended Intakes of Protein – 5.9 Evaluation of
Food Protein Quality – 5.10 Protein Digestion and Absorption – 5.7. Health
Concerns Related to Protein Intake – 5.8. How to Improve the Protein Quality? –
Questions – References.
6. Lipids 96
6.0 Introduction – 6.1 Lipid Classification – 6.2 Dietary Sources – 6.3 RDA for Fat
– 6.4 Functions of Lipids – 6.5 Conditions Resulting due to Excess Dietary Fat –
6.6 Lipid Digestion and Transport – References.
7. Vitamins 115
7.0 Introduction – 7.1 Are Vitamins Essential in Diet? – 7.2 Fat Soluble Vitamins
(Vitamin A, D, E and K) – Requirement of Vitamin A – 7.3. Water Soluble Vitamins
(Vitamins B Complex, C) – Questions? – References.
8. Minerals 165
8.0 Introduction – 8.1 Macro-Minerals – 8.2 Micro-minerals – Questions –
References.
Unit III
9. Effect of Cooking on Food 188
10. Nutritional Improvement of Food 190
10.0 Introduction – 10.1 Fortification – 10.2 Food Enrichment – 10.3
Supplementation – 10.4 Complementation – 10.5 Gene Therapy – 10.6 Parboiling
– 10.7 Germination – 10.8 Fermentation – 10.9 Conservation of Nutrients in
Preparation and Cooking – References.
11. Labelling 196
11.0 Introduction – 11.1 Why do we Need Nutritional labelling? – 11.2 Where
should a Label be Placed on a Package? – 11.3 Labeling Requirements – 11.4
Global Trends (UK Traffic Light Approach) – 11.5 Some Recent Developments in
Labelling in India – References.
Index 241

Dipti Sharma is an Assistant Professor in the Department of Food Technology at a College of University of Delhi. She has her specialization in Food Science and Technology & have completed B.A. Sc. & M.Sc. in Food Technology from University of Delhi and G.J.U of Science and Technology respectively. She is pursuing Ph.D in Food Technology from Dr. K.N. Modi University, Rajasthan. She has completed a Certificate Course in Consumer Protection and a PG Diploma in Food Safety and Quality Management from IGNOU. She has more than 8 years of industry and teaching experience.
She is a life member of the Association of Food Scientist and Technologists of India, Society of Indian Bakers and ISTE. Besides coordinating a number of workshops and seminars, she has presented papers at the national and international conferences. She is also in the reviewer/editorial board of journal.

   

  Fifth Dean Recommendation
Food Science
Nutrition
 
   

   
   

  Dipiti Sharma
 
   

   
   
 
 
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