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NUTRITION AND DIETETICS HIGHER SECONDARY- FIRST YEAR Untouchability is a sin Untouchability is a crime Untouchability is inhuman TAMILNADU TEXT BOOK CORPORATION College Road, Chennai - 600 006. Government of Tamil Nadu © First Edition – 2004 CHAIRPERSON Dr. P. Parvathi Easwaran Former Dean of Home Science Retd Prof. & Head, Dept of Food Service Management and Dietetics Avinashilingam Deemed University, Coimbatore 641043. REVIEWERS Mrs Girija Balasundaram Dr. V.Anuradha S.G.Lecturer Reader Dept of Food Service Dept of Home Science Management and Dietetics Queen Mary’s College Avinashilingam Deemed Chennai – 600 004 University. Coimbatore 641043 AUTHORS Dr. Sheila John Mrs. Sadhana Rajmohan Parimalam Lecturer S.S. Lecturer, Dept of Home Science Dept of Home Science Quaid-E-Millat Govt College for Women’s Christian College Women, Chennai-600 002 Chennai - 600 006. Mrs. S. Karthiga Mrs. Anna Rangini Chellappa Lecturer, Dept of Home Science Lecturer, Dept of Home Science Quaid-E-Millat Govt Queen Mary’s College College for Women Chennai – 600 004 Chennai-600 002 Mrs. B. S. Vasanthi P.G. Assistant (Home Science) Presidency Girls Higher Secondary School, Egmore, Chennai – 600 008 Price: Rs. This book has been prepared by the Directorate of School Education on behalf of Government of Tamilnadu. This book has been printed on 60 G.S.M paper Printed by offset at: PREFACE This book is the outcome of the apt decision of the Directorate of School Education, Government of Tamilnadu to introduce Nutrition and Dietetics as an optional subject at Higher Secondary level. People are becoming nutrition conscious. Print and electronic media pour out nutrition messages to the public. Super markets are flooded with foods of varied types, natural, processed, and ready to eat. The common man turns towards nutrition scientists and dietitians for scientifically proved information on Nutrition and Dietetics. Hence it is essential that Nutrition and Dietetics is offered at various levels of education. This textbook on Nutrition and Dietetics includes content on Food Science and Nutrition at plus one level, while at plus two level on Family Meal Management and Dietetics. At plus one level the student learns the rudimentary aspects while at plus two level the application aspects are included. The contents are so arranged that the student gains knowledge with application and skill. The authors collected scientifically proved and updated information from various authentic sources. The reviewers and chairman offered valuable suggestions on the write up. It is hoped that the students will understand Nutrition and Dietetics in the right perspective using this book. Grateful acknowledgement is expressed to the Director and Joint Director, School Education, Government of Tamilnadu for this enriching opportunity. 1. FOOD GROUPS– A GUIDE IN MENU PLANNING Food is the basic necessity of man. It is a mixture of different nutrients such as carbohydrate, protein, fat, vitamins and minerals. These nutrients are essential for growth, development and maintenance of good health throughout life. They also play a vital role in meeting the special needs of pregnant and lactating women and patients recovering from illness. 1.1 FUNCTIONS OF FOOD Food may be classified according to their functions in the body. Functions of Food ___________________________________ Physiological Social Psychological functions functions functions ________________________________________ Energy yielding Body building foods Protective foods Foods (Protein) (Vitamins and (Carbohydrate, minerals) protein, fat) Fig1.1 Functions of food 1
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