nd dietitians.
å The chapter on 'Nutrition in HIV and AIDS' is a special addition to this book, which will enable students understand
the health and nutritional problems associated with this disease as well as the strategies for treatment.
The field of Nutrition and Dietetics is experiencing much more awareness, new information, and new developments.
Some information becomes obsolete and needs to be revised. The book has thus been restructured and redesigned to
update it with the current developments in the subject area.
Saliant Features:
- Encompasses all the fundamentals of the subject—Role of Nutrients, Balanced Diet, Diet Therapy for Cardiovascular, Kidney, and Liver Diseases; Food Safety Measures.
- Case Studies for students, teachers, practicing nutritionists and dietitians.
- The chapter on 'Nutrition in HIV and AIDS' is a special addition to this book, which will enable students understand the health and nutritional problems associated with this disease as well as the strategies for treatment.

About the Author

Shubhangini A Joshi, Premlila Vithaldas Polytechnic, SNDT Women’s University, Mumbai, Maharashtra

Table of Contents:
Section 1 Nutrition 1. Introduction to Nutrition and Dietetics 2. Food and Our Body 3. Role of Nutrients 4. Menu Planning and Meal Preparation 5. Balanced Diet and Nutrition During Normal Life Cycle 6. Nutrition for Fitness and Sports Section 2 Diet Therapy 7. Therapeutic Diets and Effective Nutritional Counselling 8. Diet During Energy Imbalance—High- and Low-Calorie Diets 9. Diet for Diabetes Mellitus 10. Diet for Cardiovascular Diseases 11. Diet for Kidney Diseases 12. Diet for Gastrointestinal Diseases (Stomach and Intestines) 13. Diet for Liver Diseases 14. Diet for Infections and Fevers 15. Nutrition in HIV and Aids 16. Diet in other Health Conditions Section 3 Malnutrition and Assessment of Nutritional Status 17. The Assessment of Nutritional Status 18. Malnutrition and Nutrition Programmes Section 4 Food Commodities and Safety 19. Basic Food Commodities and Effect of Processing on Nutrients 20. Microorganisms and Their Applications in Foods 21. Safety of Foods 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 Urine and Lipid Profile Appendix XIII Non-Nutrient Components of Foods and their Significance Glossary Bibliography Index