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Manual of Nutrition & Therapeutic Diet TK Indrani

SECTION I: NUTRITION
CHAPTER 1:History of Nutrition
CHAPTER 2:Introduction to Nutrition
- NUTRITIONAL BASIC CONCEPTS
- NUTRITIONAL PROBLEMS IN INDIA
- NATIONAL NUTRITIONAL POLICY
CHAPTER 3:Medicinal Benefits of Whole Foods
- HEALTH BENEFITS OF FOODS
CHAPTER 4:Food Classification/Standards andElements of Nutrition
- DEFINITION OF NUTRITION
  - Macronutrients
  - Micronutrients
- FOOD STANDARDS
CHAPTER 5:Measurements of Energy
- CALORIE
- BASAL METABOLIC RATE
  - Factors Affecting the Basal Metabolic Rate
SECTION II: CARBOHYDRATES
CHAPTER 6:Classification and Functions
- CLASSIFICATION OF CARBOHYDRATES
- FUNCTIONS OF CARBOHYDRATES
- SOURCES OF CARBOHYDRATES (DIETARY SOURCES)
- DAILY REQUIREMENT OF CARBOHYDRATES
- DEFICIENCY OF CARBOHYDRATES
- CALORIC REQUIREMENT (TABLE 6.1)
- FIBERS
CHAPTER 7:Digestion, Absorption and Storage
- DIGESTION
- ABSORPTION
  - Diffusion
  - Active Transport
- STORAGE
CHAPTER 8:Metabolism and Synthesis
- METABOLISM (TABLE 8.1)
  - Process of Metabolism
- SYNTHESIS
CHAPTER 9:Malnutrition and Overconsumption
- DEFICIENCIES
- MALNUTRITION
- OVERCONSUMPTION
SECTION III: FATS
CHAPTER 10:Classification, Requirements and Functions
- CLASSIFICATION OF LIPIDS
  - Simple Lipids
  - Compound Lipids
- CLASSIFICATION OF FATTY ACIDS (CHEMISTRY)
- CHEMICAL PROPERTIES OF FAT
  - Hydrogenation
  - Refined Oils
- FAT REQUIREMENTS
- VISIBLE AND INVISIBLE FATS
- CALORIC VALUE AND RECOMMENDEDDAILY ALLOWANCES
  - Caloric Value
  - Recommended Daily Allowances
- DIETARY SOURCES
- FUNCTIONS OF FATS
  - ‘Non-calorie’ Roles of Fat
CHAPTER 11:Digestion, Absorption and Storage
- DIGESTION AND ABSORPTION
- STORAGE
  - Adipose Tissue
    - White Adipose Tissue
    - Brown Adipose Tissue
CHAPTER 12:Metabolism and Synthesis
- FAT METABOLISM
  - Summary of Fat Metabolism
  - Role of Liver in Lipid Metabolism
- FAT SYNTHESIS
CHAPTER 13:Malnutrition and Overconsumption
- DEFICIENCIES
- OVERCONSUMPTION
SECTION IV: PROTEINS
CHAPTER 14:Classification, Requirement and Functions
- CLASSIFICATION OF PROTEINS (BASED ON AMINO ACID)
  - Essential Amino Acid
  - Non-essential Amino Acids
- SUPPLEMENTARY ACTION OF PROTEINS
- ASSESSMENT OF PROTEIN NUTRITION STATUS
- RECOMMENDED DAILY ALLOWANCES (TABLE 14.1)
- DIETARY SOURCES
  - Animal Sources
  - Vegetable Sources
- FUNCTIONS (TABLE 14.4)
CHAPTER 15:Digestion, Absorption and Storage
- DIGESTION
  - Sites of Protein Digestion
  - Mechanism of Proteins Digestion
- ABSORPTION
  - Formation of Urea
- STORAGE
CHAPTER 16:Metabolism and Synthesis
- METABOLISM
- SYNTHESIS
CHAPTER 17:Malnutrition and Overconsumption
- DEFICIENCIES
- PROTEIN-ENERGY MALNUTRITION
- OVERCONSUMPTION
SECTION V: VITAMINS, MINERALS AND ENERGY
CHAPTER 18:Vitamins
- CLASSIFICATION OF VITAMINS (TABLE 18.2)
CHAPTER 19:Minerals
- CHEMICAL ELEMENTS
- TRACE ELEMENTS
  - Iron
- TYPES OF ANEMIA
CHAPTER 20:Energy
- DIETARY SOURCES
  - Food Sources
- ENERGY REQUIREMENTS
  - Factors Affecting Energy Requirement
  - Vulnerable Groups
- NUTRITIONAL INDIVIDUALITY
  - Standards of Requirements of Calories and Various Nutrients
- UNITS OF ENERGY
  - Relationship Between Calorie and Joule
    - Calorie
- ENERGY VALUES OF FOODS
  - Relation Between Oxygen Required and Caloric Value
    - Douglas Bag
- BASIC METABOLISM
  - Changes Involved in Metabolism
  - Factors Affecting Metabolism
- BODY MASS INDEX AND BASIC METABOLISM
  - Basal Metabolic Rate
    - Determination of Basal Metabolic Rate
    - Factors Affecting BMR
SECTION VI: WATER AND ELECTROLYTES
CHAPTER 21:Water
- DEFINITION
- SOURCES
- DAILY REQUIREMENT
  - Estimation of Daily Fluid Requirement
  - Recommendations on Water Requirement
- REGULATION OF WATER
  - Water Intake Regulation
  - Water Excretion Regulation
    - Events in Regulation of Water Output
- HOMEOSTASIS
- FLUID BALANCE MECHANISMS
- FUNCTIONS OF WATER
- METABOLISM
  - Water Intake and Output (Fig. 21.6)
    - Water Intake
    - Water Output
  - Regulation of Water Metabolism
    - Effect of Excess Water Intake on Water Balance in the Body
    - Effects of Water Deprivation on Water Balance
- DISTRIBUTION OF BODY WATER
  - Fluid Compartments
CHAPTER 22:Electrolytes and its Imbalances
- ELECTROLYTES
  - Definition
- ELECTROLYTE IMBALANCES
CHAPTER 23:Fluid and Electrolyte Balance
- MAINTENANCE OF FLUID AND ELECTROLYTE BALANCE
- FOUR RULES AND REGULATIONS OF FLUIDS AND ELECTROLYTES
- FLUID, ELECTROLYTE AND PARTICLE MOVEMENT
- MOVEMENT OF FLUID ACCORDINGTO PRESSURE FORCES
- PRIMARY REGULATORY HORMONES
- STABILIZING EXTRACELLULAR ANDINTRACELLULAR FLUIDS
CHAPTER 24:Overhydration, Dehydration and Diarrhea
- OVERHYDRATION
- DEHYDRATION
- DIARRHEA
CHAPTER 25:Water Intoxication
- RISK FACTORS
- SIGNS AND SYMPTOMS
- TREATMENT
- PREVENTION
SECTION VII: BALANCED DIET
CHAPTER 26:Balanced Diet Elements
- BALANCED DIET
CHAPTER 27:Food Groups
- FOOD GROUPS/CATEGORIES
- FOOD GROUP SYSTEMS
CHAPTER 28:Nutritive Value of Common Food Articles
- CEREALS AND MILLETS
- PULSES AND LEGUMES
  - Antinutritional Factors
    - Soybean
- VEGETABLES
- NUTS AND OILS SEEDS
- FRUITS
- ANIMAL FOODS
  - Egg
  - Fish
  - Meat
- MILK
- MILK PRODUCTS
  - Toned Milk
  - Vegetable Milk
- FATS AND OILS
- SUGAR AND JAGGERY
- CONDIMENTS AND SPICES
- MISCELLANEOUS
CHAPTER 29:Recommended Daily Allowances
- NUTRIENT REQUIREMENT
- DEFINITION OF RDA
- REFERENCE RANGE (TABLE 29.1)
  - For Man and Woman
    - For Man
    - For Woman
- FACTORS AFFECTING RDA
- RECOMMENDING AUTHORITIES
- USES OF RDA
- CONDITIONS FOR OPERATING RDAS
- LIMITATIONS OF RDA
- RECOMMENDED DIETARY INTAKE
  - Uses of RDIs
CHAPTER 30:Calculation of Balanced Diet for Different Categories
- BALANCED DIET
- SUBSTITUTION FOR NONVEGETARIANS (TABLE 30.2)
- DURING PREGNANCY AND LACTATION (TABLE 30.3)
- PRESCHOOL CHILDREN (TABLE 30.4 AND 30.5)
- NUTRITIONAL REQUIREMENTS OF SCHOOL CHILDREN AND ADOLESCENTS
- DIETS FOR PREGNANT AND NURSING MOTHERS
  - Low-cost Balanced Diets
- NUTRITIONAL REQUIREMENTS FOR OLD AGE PEOPLE
  - Dietary Guidelines to Reduce the Cost of a Meal
- NUTRITIONAL REQUIREMENTS FOR INDUSTRIAL WORKERS
CHAPTER 31:Planning Menu
- PRINCIPLES OF BALANCED DIET
- NORMAL DIET
  - Dietary Goals
- MENU PLANNING
- MENU PLANNING PROCESS
  - Steps Followed in Planning Process
    - Changing Food Habits
    - Food Selection
  - Planning Each Time Menu (Table 31.3)
- PRINCIPLES OF MEAL PLANNING
- PLANNING MEALS FOR A FAMILY
- POINTS TO BE CONSIDERED IN PLANNING A DIET
- FACTORS AFFECTING/INFLUENCING THESELECTION OF FOOD AND PLANNING OF MEAL
- STEPS INVOLVED IN PLANNING A DIET
  - Step I
  - Step II
    - Using ICMR Tables
CHAPTER 32:Budgeting of Food
- NEED FOR FOOD BUDGET
- MEANING OF FOOD BUDGET
- IMPORTANCE OF FOOD BUDGET
- ADVANTAGES OF FOOD BUDGET
- FACTORS AFFECTING FOOD BUDGET
- FACTORS TO BE CONSIDEREDWHILE BUDGET PLANNING
- USEFUL TIPS FOR FOOD PURCHASE
CHAPTER 33:Diet as a Therapeutic Agent
- TYPES OF DIET USED IN HOSPITALS
CHAPTER 34:Diet and the Patient
- ENVIRONMENTAL/PSYCHOLOGICAL/CULTURAL FACTORS IN ACCEPTING DIET
- POINTS TO BE CONSIDERED IN SERVINGFOOD TO PATIENTS
- FEEDING HELPLESS PATIENT/PREPARATION OF PATIENT
  - Food Chart
  - Waste Food
- OPPORTUNITIES FOR NUTRITION EDUCATION
  - Methods
    - By Incidental Teaching
    - By Organized Teaching
  - What to Consider in Health Teaching?
CHAPTER 35:Therapeutic Diets
- PRINCIPLES OF DIET THERAPY
- MODIFICATIONS OF NUTRIENTSIN THERAPEUTIC DIETS
  - Other Constituents
- MANAGEMENT OF SPECIAL DIETS
- MODIFICATIONS IN DIET CONSISTENCY
- SPECIAL FEEDING METHODS
- HIGH-PROTEIN AND LOW-PROTEIN DIETS
  - High-Protein Diets
  - Low-protein Diets
- HIGH- AND LOW-CALORIE DIETS
  - High-calorie Diets
  - Low-calorie Diets
- LOW- AND HIGH-RESIDUE (FIBER) DIETS
  - Low-residue Diets
  - High-residue Diets
- DIFFERENT TYPES OFTHERAPEUTIC DIET (TABLE 35.15)
CHAPTER 36:Naturopathic Diet
- DEFINITIONS
  - Naturopathy
  - Naturopathic Diet
- NATUROPATHIC PRINCIPLES APPLIED TO MEAL PLANNING
- FUNCTIONS OF NATUROPATHY
- BASIC GUIDELINES FOR NATUROPATHIC DIET
- NATUROPATHIC DIET RECIPES
- DIET THERAPY
  - Convenience Foods
  - Dietetic Foods
SECTION VIII: FOOD PRESERVATION AND HOSPITAL DIETS
CHAPTER 37:Cooking
- ART OF COOKING
- METHODS OF COOKING
- METHODS OF ENRICHING THE FAMILY DIET
CHAPTER 38:Preservation and Storage
- HOUSEHOLD/COMMERCIAL METHODS OF PRESERVING AND STORING FOOD
  - Household Methods
  - Commercial Methods
- PRINCIPLES IN METHODS OF COOKING AND SERVING FOR PRESERVATION OF NUTRIENTS
  - General Principles
  - Additional Methods for Increasing the Nutrients in Food
- FOOD HYGIENE OR PRECAUTIONS IN SELECTION OF FOOD
CHAPTER 39:Contamination and its Effect on Health (Food-borne Diseases)
- TYPES OF FOOD-BORNE DISEASES
- FOOD TOXICITY
- CLASSIFICATION OF TOXIC CHEMICALS IN FOODS
- COMMON FOOD TOXICANTS
CHAPTER 40:Safe Food Handling
- FOOD HANDLING
- FOOD SELECTION
- PRINCIPLES OF SAFE FOOD PRACTICES
CHAPTER 41:Commercially Prepared Foods: Food Adulteration/ Food Additives
- FOOD ADDITIVES
  - Classification
    - Agents of Various Types
    - Contaminants
  - Regulations on Food Additives
- FOOD FORTIFICATION
- ADULTERATION OF FOODS
  - Common Food adulterants (Table 41.1)
- FOOD STANDARDS
CHAPTER 42:Hospital Diets
- TYPES OF DIETS
  - Fluid Diets
  - Light Diets
SECTION IX: NUTRITIONAL PROGRAMS/EDUCATION AND ROLE OF NURSE
CHAPTER 43:National Programs Related to Nutrition
- VITAMIN A PROPHYLAXIS PROGRAM
  - Objectives
- NATIONAL IODINE DEFICIENCY DISORDERS PROGRAM (NATIONAL GOITER CONTROL PROGRAM)
  - Objectives
  - Goals
- MID-DAY MEAL PROGRAM
- INTEGRATED CHILD DEVELOPMENT SCHEME
- APPLIED NUTRITION PROGRAM
- SPECIAL NUTRITION OR SUPPLEMENTARY FEEDING PROGRAM
- BALWADI NUTRITION PROGRAM
  - Beneficiary Group
  - Services
- TAMIL NADU INTEGRATED NUTRITION PROJECT
  - Qualities of Community Nutrition Worker
- RURAL HEALTH PLAN
  - Objectives
- ANEMIA CONTROL PROGRAM
  - Beneficiaries
  - Policy
- MONITORING AND EVALUATION OF NUTRITION PROGRAMS
CHAPTER 44:National and International Agencies Working Towards Food/Nutrition
- NATIONAL INSTITUTE OF PUBLIC COOPERATION AND CHILD DEVELOPMENT
- COOPERATIVE FOR ASSISTANCE AND RELIEF EVERYWHERE
  - Objectives
    - Campaigns
  - ‘CARE’ in India
- FOOD AND AGRICULTURE ORGANIZATION
- NATIONAL INSTITUTE OF NUTRITION
- CENTRAL FOOD TECHNOLOGY AND RESEARCH INSTITUTE
CHAPTER 45:Nutrition Education and Role of Nurse
- DEFINITIONS
- NEED OF NUTRITION EDUCATION
- METHODS OF NUTRITION EDUCATION
- OBJECTIVES OF NUTRITION EDUCATION
- SPECIFIC MEANS OF NUTRITION EDUCATION
- TRAINING IN NUTRITION EDUCATION
  - Training of Professional Worker in Nutrition and Dietetics
- CHANNELS OF NUTRITIONEDUCATION TO THE COMMUNITY
- ROLE OF NURSE IN NUTRITION EDUCATION PROGRAM

INDEX

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Chapter Notes