DOCSLIB.ORG

Fundamentals of Foods, Nutrition and Diet Therapy, 5Th Edition

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Fundamentals of Foods, Nutrition and Diet Therapy, 5Th Edition This page intentionally left blank Copyright © 2007, 1982, New Age International (P) Ltd., Publishers Published by New Age International (P) Ltd., Publishers All rights reserved. No part of this ebook may be reproduced in any form, by photostat, microfilm, xerography, or any other means, or incorporated into any information retrieval system, electronic or mechanical, without the written permission of the publisher. All inquiries should be emailed to [email protected] ISBN (13) : 978-81-224-2972-5 PUBLISHING FOR ONE WORLD NEW AGE INTERNATIONAL (P) LIMITED, PUBLISHERS 4835/24, Ansari Road, Daryaganj, New Delhi - 110002 Visit us at www.newagepublishers.com Foreword FOODS AND NUTRITION are essential for maintaining good health and to prevent disease. Although food occupies the first position in the hierarchical needs of man, ignorance of many basic facts relating to foods and nutrition is still widespread. Consequently, various nutritional disorders for which there are simple remedies such as blindness caused by vitamin A deficiency persist. Good nutrition is a function of both economics and education. In our country, the most serious form of nutritional disorder is undernutrition arising from inadequate purchasing power. However, even when purchasing power is adequate to access balanced nutrition, various forms of imbalance in dietary intake occur due to lack of knowledge. The culinary art of which we are justifiably proud, has placed organoleptic considerations as the sole criteria of excellence. The various opportunities for accomplishing balanced nutrition through synergistic interaction within the components of diet have not received the consideration they deserve. I am, therefore, happy that Dr. Sumati R. Mudambi and Dr. M.V. Rajagopal have taken the trouble of revising their excellent book Fundamentals of Foods and Nutrition and added Diet Therapy in the fifth edition of the book. The book covers all the important areas which ought to be taken into consideration while promoting good nutrition in health and disease. The knowledge of foods and nutrition is essential for teachers, health professionals, students of home sciences and health sciences and civil society organizations engaged in fighting endemic and hidden hunger. The revised edition with the addition of diet therapy will be a valuable book for the use of dietetics and nursing students. It will also be a valuable guide and reference book for physicians and other health professionals. The book of Dr. Mudambi and Dr. Rajagopal will make an important contribution to accelerating the pace of achieving good nutrition in health and disease. The publication of the revised version is timely. Dr. M.S. Swaminathan Unesco Cousteau Chair in Ecotechnology & Chairman, M.S. Swaminathan Research Foundation, Chennai 600113. This page intentionally left blank Preface to the Fifth Edition WE ARE HAPPY to present the 5th edition of Fundamentals of Foods, Nutrition and Diet Therapy. This book is an introduction to Foods, Nutrition and Diet Therapy. The science courses studied at high school level are sufficient background for this course. This book has consistently been used by students studying the first course in Food Science and Nutrition. In several universities diet therapy topics have been added in the curricula of this course. Therefore diet therapy has been added in this revision. We hope it meets the altered needs of our readers. The revised book is intended to meet the needs of students in a number of faculties in which Foods, Nutrition and Diet Therapy is a major, elective or ancillary subject. These include Home Science, Nursing, Medical and Paramedical, Agriculture, Education, Arts, Social Sciences, Community Health, Pediatrics, Environmental Health and Allied areas. The contents of this edition have been revised in view of the recent developments in the area, logical sequence of subject matter, changes in the syllabi of universities and the feedback from teachers and students. The book covers the following aspects: I. Introduction to the Study of Nutrition (Chapter 1 to 3) II. The Nutrients and Energy (Chapters 4 to 13) III. Meal Planning and Management (Chapters 14 to 17) IV. Foods (Chapters 18 to 22) V. Diet Therapy (Chapters 23 t0 36) As in earlier editions, this book covers the principles of nutrition and food science and discusses the application of this knowledge in practice. In addition, in this edition it covers the principles of diet therapy, the changes in body that occur due to disease, the altered needs of the body due to disease and how to meet these through modification of the normal diet. Figures and tables have been used to help visualise practical information. The contents of the book have been developed out of continuous study and teaching of these subjects and use of the knowledge in consultation with patients and use in practical situations. Each chapter opens with an outline of its contents. Any abbreviations used are explained, and all terms, which need explanation are included in the Glossary at the end of the book. In the Appendices, Food Exchange Lists, Recommended Dietary Allowances for Indians and Food Composition Tables have been included. In addition, Table of Indian names of foods, height and weight of girls and boys from birth to eighteen years and other useful information is given. viiiviiiviii Fundamentals of Foods, Nutrition and Diet Therapy We hope this edition helps towards making the goal of good nutrition for all, in health and disease, a reality. Any suggestions for improvement of the book in later edition are very welcome, for it indicates a shared interest in the study, development and use of this fascinating subject. We are grateful to the staff of New Age International (Private) Limited for their contribution to the development and completion of the fifth edition. July 2006 Sumati R. Mudambi M.V. Rajagopal Preface to the First Edition THERE HAS been a long felt need for a book on the fundamentals of foods and nutrition for the students preparing for the Higher Secondary School of Certificate Examinations of both the Central and State Boards of Education. Neither do the students of nutrition in the first year of Home Science colleges have any compact Indian book on this subject. Most of the colleges usually recommend American textbooks because of the absence of any suitable Indian book in this area. The American books, however, discuss the subject with reference to the needs of an economy different from ours with the result that students do not learn anything about the applications of nutrition to Indian conditions. This book covers the subjects of applications of the findings of the food science and nutrition to Indian conditions and at the same time discusses in simple language all the basic principles of foods and nutrition. Figures and tables have been used profusely to bring home to the beginner all aspects of foods and nutrition. For the more inquisitive and interested student references to advanced books are given in the bibliography. Through painstaking research, knowledge has been acquired about the nutrition needs of people. It is the aim of this book to motivate teachers and students to make use of this knowledge and bring about a change in the health and welfare of our people. (i) Basic Nutrition (Chapters 1 and 2). (ii) Food Selection and Preparation (Chapters 3, 4 and 5) (iii) Meal Planning (Chapters 6, 7 and 8) (iv) Disorders of Malnutrition (Chapter 9) (v) Food Preservation (Chapters 10 and 11) (vi) Safeguarding the Food Supply (Chapters 12, 13 and 14) It is hoped that this book will help our readers to understand: 1. Functions of foods, which supply our nutritional needs. 2. How to meet human need of nutrients in terms of available foods. 3. Prices are guides of supply and demand and not of their nutritive value. 4. Techniques of preparation which help us meet our needs in an enjoyable manner. 5. Meal planning as a tool in meeting nutritional needs of the family through acceptable enjoyable meals. 6. Preservation as an aid to improved food availability. 7. Safeguarding the supply through proper selection, careful storage and preparation. 8. One’s responsibilities as a consumer. The difficulties encountered by foods and nutrition teachers, due to lack of an appropriate Indian text, were brought to our notice by the teachers, who attended the NCERT Summer Workshops conducted by one of us (SRM) at the Lady Irwin College in 1978. It prompted us to complete this book, which we had started writing, on a priority basis. xxx Fundamentals of Foods, Nutrition and Diet Therapy Great care has been taken to ensure that no mistakes have crept into the book. However, if there are any which have escaped our scrutiny, we would welcome corrections from our readers. We are grateful to the Director, National Institute of Nutrition for supplying the figurs 9.2, 9.3, 9.4, 9.5, 9.6, and 9.7, to Messrs Voltas Limited for figures 3.1, 10.2, 10.3, 10.4, 12.4 and 14.1 and to Messrs Balsara & Company for figure 12.2. We are grateful to late Dr. Leela Phadnis, Professor of Foods & Nutrition, Vanasthali Vidyapeeth, Vanasthali, Rajasthan, Dr. S.S. Ajagaonkar, former President, All-India Institute of Diabetes, Bombay and to late Dr. V. Nagarajan, Assistant Director-General, Indian Council of Agricultural Research, New Delhi, for their careful appraisal of the manuscript and valuable suggestions. We sincerely appreciate the assistance of our sons Anand and Shyam, who corrected typescripts and prepared the glossary for us. Bombay SRM September, 1982 MVR Contents Foreword v Preface to the Fifth Edition vii Preface to the First Edition ix Part I: Introduction to the Study of Nutrition Chapter 1 Foods, Nutrition and Health ........................................................................................ 3 Chapter 2 Digestion, Absorption and Utilisation of Nutrients ................................................... 11 Chapter 3 The Recommended Dietary Allowances for Nutrients ...........................................
Load more

Recommended publications
  • Timeless Recipes for Healthy Living Dairy& Oil-Free Delicacies Fromindia and Theworld Over
    Timeless Recipes For Healthy Living dairy& oil-free delicacies fromIndia and theworld over www.sharan-india .arg This book has been created with the love, dedication and recipes of many people - Anubha Kothari, Bhavna Kapoor, Lisa Pitman, Madhura Vayal, Mala Barua, Mayavi Khandelwal, Millie Mitra, Nandini Gulati, Dr Nandita Shah, Reyna Rupani, Rosemol Pinto, and others INDEX I. KITCHEN REPLACEMENT CHART 1 II. RECIPES 1. SMOOTHIES AND BEVERAGES a. BREAKFAST SMOOTHIES 3 Basic Green Smoothie 3 Zesty Green Smoothie 3 Caramel Apple Green Smoothie 3 b. OTHER SMOOTHIES Chocolate Smoothie 4 Papaya Smoothie with a Zing 4 Key Lime Pie Smoothie 4 Chikoo Almond Shake 5 Almond Milk Thandai 5 c. BEVERAGES Herbal Infusions 5 Masala Chai 6 2. DAIRY ALTERNATIVES Nut Milk or Seed Milk 7 Coconut Milk 7 Peanut Rice Milk Curd 8 Peanut Curd Buttermilk 8 Tender Coconut Chaas (buttermilk) 9 Peanut and Other Nut Butters 9 Coconut Butter (Ghee Replacer) 9 Raw Cashew Cheese 9 Sour Cream 10 Boursin 10 Nut Free Cheese 11 Shreddable Cheese 11 Feta Cheese 11 3. BREAKFAST Vegetable Poha 13 Colourful Millet Upma 13 Red Rice Idli/Dosa Mau 14 Ragi Porridge 14 Creamy Oatmeal Porridge with Sunflower Seeds 15 Chilla or Pudla or Pesarattu 15 Thalipeeth (Savoury Pancake) 16 Tofu Akuri / Scramble 16 ‘Omelette’ 17 Muesli 17 Tropical Breakfast Parfait 17 Avocado Breakfast Superbowl 18 4. Salads a. DRESSING Cashew Mayonnaise 19 Nacho Cheese 19 Green Goddess Dressing 19 Chipotle Ranch Dressing 20 Tahini Dressing 20 Oriental Style Dressing 20 Cumin Yogurt Dressing 20 b. DIPS Cheesy Dip 21 Guacamole 21 Mexican Salsas i.
    [Show full text]
  • T. Colin Campbell, Ph.D. Thomas M. Campbell II
    "Everyone in the field of nutrition science stands on the shoulders of Dr. Campbell, who is one of the giants in the field. This is one of the most important books about nutrition ever written - reading it may save your life." - Dean Ornish, MD THE MOST COMPREHENSIVE STUDY OF NUTRITION EVER CONDUCTED --THE-- STARTLING IMPLICATIONS FOR DIET, WEIGHT Loss AND LONG-TERM HEALTH T. COLIN CAMPBELL, PHD AND THOMAS M. CAMPBELL II FOREWORD BY JOHN ROBBINS, AUTHOR, DIET FOR A NEW AMERICA PRAISE FOR THE CHINA STUDY "The China Study gives critical, life-saving nutritional information for ev­ ery health-seeker in America. But it is much more; Dr. Campbell's expose of the research and medical establishment makes this book a fascinating read and one that could change the future for all of us. Every health care provider and researcher in the world must read it." -JOEl FUHRMAN, M.D. Author of the Best-Selling Book, Eat To Live . ', "Backed by well-documented, peer-reviewed studies and overwhelming statistics the case for a vegetarian diet as a foundation for a healthy life­ t style has never been stronger." -BRADLY SAUL, OrganicAthlete.com "The China Study is the most important book on nutrition and health to come out in the last seventy-five years. Everyone should read it, and it should be the model for all nutrition programs taught at universities, The reading is engrossing if not astounding. The science is conclusive. Dr. Campbells integrity and commitment to truthful nutrition education shine through." -DAVID KLEIN, PublisherlEditor Living Nutrition MagaZine "The China Study describes a monumental survey of diet and death rates from cancer in more than 2,400 Chinese counties and the equally monu­ mental efforts to explore its Significance and implications for nutrition and health.
    [Show full text]
  • International Competency Standards for Dietitian-Nutritionists
    International Competency Standards for Dietitian-Nutritionists Copyright International Confederation of Dietetic Associations 2016 All rights reserved. Permission is given to reprint this full document with ICDA copyright included Table of Contents Introduction ...................................................................................................................... 3 International Standards ..................................................................................................... 3 International Definition of Dietitian-Nutritionist ...................................................................... 3 International Standard for Dietetics Education ........................................................................... 3 International Code of Ethics and Code of Good Practice ............................................................. 4 Developing Consensus ....................................................................................................... 4 Introduction to ICDA Competency Standards for Dietitian- Nutritionists ............................ 5 Definitions used in this document ...................................................................................... 6 Competence Standards for Dietitian-Nutritionists .............................................................. 9 Minimum requirements for entrance into the profession at the point of qualification ............... 9 1.0 Dietetic Process and Professional Reasoning ....................................................................
    [Show full text]
  • Courier-Journal Louisville, KY
    The Courier-Journal Louisville, KY Thursday, November 3, 2005 NUTRITION What's cookin' now? As Atkins fizzles, America awaits the next fad diet By Linda Stahl [email protected] The Courier-Journal You may have noticed: America's history of fad dieting is in a lull. It would seem that trying to lose weight is still a national pastime if you examine the shelves of diet books at your local bookstore or library and check best-seller lists. Marketing research sources tell us that about three-fourths of Americans go on a diet at some point in their lives and that at any given time 25 percent of the population is dieting. But no single diet -- low-fat, high-fat, low-carb, high-carb, low-sugar, low-glycemic, high-fiber, blood type or liquid -- is creating a real buzz. Oh, we're dabbling with the way French women eat and thinking about the minutes between meals, but that's nothing compared to the Big Diet that swept the nation not very long ago -- the low-carb regimen bearing the name of the late Dr. Robert C. Atkins. Atkins' influence put bread makers out of business, persuaded restaurants to redo their menus to include low-carb offerings, led beer companies to produce low-carb beers and even got fast-food giant Burger King to wrap its Whopper in lettuce rather than a bun. But on Aug. 1, Atkins Nutritionals Inc. filed for bankruptcy. Sellersburg (Ind.) Police Chief Pat Bradshaw had grown tired of the Atkins regimen, finding it either too demanding or too boring.
    [Show full text]
  • Influence of Frozen Storage on Quality of Multigrain Dough, Par Baked And
    LWT - Food Science and Technology 96 (2018) 350–356 Contents lists available at ScienceDirect LWT - Food Science and Technology journal homepage: www.elsevier.com/locate/lwt Influence of frozen storage on quality of multigrain dough, par baked and T ready to eat thalipeeth with additives ∗ Sonali Gaikwad, S.S. Arya Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, Mumbai, Maharashtra, 400 019, India ARTICLE INFO ABSTRACT Keywords: Developing frozen products with good physical properties and storage stability is a big challenge. The objective Thalipeeth of the present study was to improve the quality of dough, par-baked and ready-to-eat (RTE) thalipeeth by adding Guar gum additives [guar gum (GG) 0.75 g/100 g and glycerol monostearate (GMS) 1 g/100 g] followed by frozen storage Rheology for 45 days. Dough, par-baked and RTE thalipeeth after every 15 days interval of frozen storage; were analyzed Texture for rheological (stickiness, cohesiveness), textural (tear force, extensibility), thermal (differential scanning ca- Sensory lorimetry analysis) and sensory characteristics. A rheological study showed an increase in dough stickiness (0.36 N–0.53 N) and reduction in cohesiveness (1.37 mm/s to 0.98 mm/s) due to the addition of additives during frozen storage. RTE thalipeeth with GG showed more extensible (4.3 mm) after 45 days storage. Thermal studies indicated the reduction in ΔH in samples containing additives compared to that of control (without additives) samples (dough, par-baked and RTE) during frozen storage. Sensory characteristics were also improved by the effect of additives and frozen storage (freezing and additives).
    [Show full text]
  • 3 Pices Idli Fry Medu
    Monday Tuesday Wednesday Thursday Friday Saturday Sunday Dosa-2 pices Idli- 3 pices Mugachi usal Kanda-Batata Pohe Rava Upma Rava Dosa Potato Sandwitch Thalipeeth BreakFast Idli fry Mataki Usal Pohe-Dadape Sanja Uttapa Chawali Sandwitch Besan Thalipeeth Medu Vada Soyabin Usal Aappe 2 Nos. Chapati Bread 2 nos chatkor 3 Nos. Dashmya 3 Nos. Chapati 3 Nos. Chapati 3 Nos. Chapati 3 Nos. Masala Chapati 5 Nos. Puri Jwarichi bhakri Dodkyachi bhaji or Gawar or Karale or Palakor Gajar or Bharali Vangi or Walachi shenga or Tondali or Methi or Flower or Siki bhaji Mula or Bharit Vande Ghevada or Dandar or Sukki Yello Potato bhaji Shepu Kobi Beet Vange-Batata-Harbara Daal faras bee or Lal Bhopala or Kandyachi Paat Bhendi Dudhi Bhopala Simala Mirchi Vangi Bhat or Lunch Rice Tondali bhaat or Khandeshi Khichadi Jira bhat Sadha bhat Lemon rice Sadha bhat Veg Pulao Simla mirchi Bhaat Mataki Usal Rajma Usal Chawali Usal Vangi-Batata Rassa Bhaji Kadhi Pakoda Fodniche varan Patavade Aamati Shev Bhaji Raita Chole usal rassa Bhaji Kala Chana Usal Kale Vatane Usal Cucumber & Cucumber & Cucumber & Cucumber & Cucumber & Cucumber & Cucumber & Salad Carrot & Carrot & Carrot & Carrot & Carrot & Carrot & Carrot & Onion Onion Onion Onion Onion Onion Onion 2 Nos. Chapati 2 Nos. Chapati Bread 3 Nos. Masala Chapati 3 Nos. Chapati 3 Nos. Dashmya 2 nos chatkor Tandalachi 3 Nos. Chapati 3 Nos. Chapati 2 nos chatkor Bajatichi bhakri bhakri Dodkyachi bhaji or Gawar or Karale or Palakor Walachi shenga or Gajar or Tondali or Bharali Vangi or Methi or Flower or Siki bhaji Ghevada
    [Show full text]
  • Heart Healthy Eating Nutrition Therapy
    Client Name ___________________________________________ Date ________________ RD/DTR ___________________________________________________________________ Email _________________________________________ Phone ______________________ Heart Healthy Eating Nutrition Therapy Ways to Reduce Cholesterol Limit saturated fats and trans fats: o Foods high in saturated fats include fatty meat, poultry skin, bacon, sausage, whole milk, cream, and butter. o Trans fats are found in stick margarine, shortening, some fried foods, and packaged foods made with hydrogenated oils. o Instead of butter or stick margarine, try reduced-fat, whipped, or liquid spreads. Limit the amount of cholesterol that you eat to less than 200 milligrams (mg) per day. o Foods high in cholesterol include egg yolks (one egg yolk has about 212 mg of cholesterol), fatty meat, whole milk, cheese, shrimp, lobster, and crab. Limit the amount of sodium that you eat to less than 2,000 milligrams (mg) per day. o It is good to select foods with no more than 140 mg per serving. o Foods with more than 300 mg sodium per serving may not fit into a reduced-sodium meal plan. o Remember to check serving sizes on the label. If you eat more than one serving, you will get more sodium than the amount listed. o Use caution when you eat outside of your home. Restaurant foods can be high in sodium, and you cannot always get information about this. Limit the total amount of fat that you eat (including heart-healthy fats) to 25% to 35% of the calories that you eat. If you should eat 2,000 calories per day, your fat intake can be between 50 grams (g) and 75 g per day.
    [Show full text]
  • Sample Meal Plans for Healthy Eating
    Sample Meal Plans for Healthy Eating This handout has 5 sample meal plans and a list of What’s in the meal plans? snacks. You can use these as ideas to build your own healthy meals and snacks. To help decide on the The sample meals on pages 2 and 3 highlight foods and portion sizes that are right for you, talk to vegetables, fruit, whole grains, and lean protein your dietitian or healthcare provider. foods throughout the day. The meals are higher in fibre and lower in saturated fat, sodium, and sugar. Tips for healthy eating Snacks Choose these foods more often: Vegetables and fruits. Fill half your plate with Healthy snacks are lower in sugar, unhealthy fats, vegetables at most meals. Choose fresh, frozen, or and salt (sodium). Some snack ideas are listed on canned with no added sugar or salt. page 3. Whole grains like barley, oats, and whole grain Not everyone needs a snack. Eating healthy snacks breads, pastas, and brown rice. can help you: Plant proteins like beans, peas, lentils, tofu, and Get important nutrients like fibre, vitamins, other soy foods. minerals, and healthy fats. Lean animal proteins like fish, seafood, eggs, Satisfy hunger if there is a long time between chicken, and turkey. Eat fish at least 2 times a your meals. week. Healthy fats like nuts and seeds and their butters; avocados; oils like olive, canola, avocado, and Recipes for meal ideas walnut. To help with meal ideas, you can find healthy Limit these foods: recipes online. In this handout, the menu items in blue are links to recipes found online.
    [Show full text]
  • Good Nutrition Reading List
    Good Nutrition Reading List Academy Publications The Academy of Nutrition and Dietetics Complete Food and Nutrition Guide, Fifth Edition by Roberta Larson Duyff, MS, RD, FAND, CFCS. Houghton Mifflin Harcourt, Available Spring 2017. Bits & Bytes: A Guide to Digitally Tracking Your Blood Pressure Down: The 10-Step Plan To Food, Fitness, and Health Lower Your Blood Pressure in 4 Weeks Without by Meagan F. Moyer, MPH, RDN, LD. Academy of Prescription Drugs Nutrition and Dietetics, 2016. by Janet Bond Brill, PhD, RD, LDN. Harmony Books, 2013. Celiac Disease Nutrition Guide, Third Edition by Tricia Thompson, MS, RD. Academy of The Complete Idiot’s Guide to: The TLC Diet Nutrition and Dietetics, 2014. by Diane Welland, MS, RD. Alpha, a Member of the Penguin Group (USA) Inc., 2013. Expect the Best: Your Guide to Healthy Eating Before, During, and After Pregnancy, Second Grocery Makeover: Small Changes for Big Edition Results by Elizabeth M. Ward, MS, RD. Academy of by Julie Feldman, MPH, RD. Spry Publishing LLC, Nutrition and Dietetics, Available Spring 2017. 2013. If Your Child Is Overweight: A Guide for Parents, Lose It For The Last Time Fourth Edition by Amy Newman Shapiro, RD, CDN, CPT. by Susan M. Kosharek, MS, RD. Academy of Snewman Media, 2013. Nutrition and Dietetics, 2016. Obesity Prevention For Children: Before It’s Too Pocket Supermarket Guide, Fourth Edition Late, A Program For Toddlers & Preschoolers by Mary Abbott Hess, MS, RD, FADA. Academy by Alvin N. Eden, MD and Sari Greaves, RDN. of Nutrition and Dietetics, 2014. Hatherleigh Press. 2016. Total Body Diet for Dummies® The Overworked Person’s Guide to Better by Vicki Shanta Retelny, RDN, LDN and the Nutrition: Simple Steps You Can Take to Eat Academy of Nutrition and Dietetics.
    [Show full text]
  • Meeting Nutritional Needs on a Vegetarian Diet
    CLINICAL PRACTICE Kate Marsh Carol Zeuschner Angela Saunders Michelle Reid AdvAPD, CDE, BSc, MNutrDiet, APD, BSc, MSc(NutDiet), APD, AN, BSc(Dietetics), APD, BND, is a dietician, GCertDiab Edn&Mgt, is a CertHealthMgmt, is Nutrition MA, is Senior Dietitian – Sanitarium Nutrition Service. dietician, Northside Nutrition and Dietetics Manager, Communications, Sanitarium & Dietetics, Sydney, New Sydney Adventist Hospital, Nutrition Service. South Wales. New South Wales. Meeting nutritional needs on a vegetarian diet • are high in antioxidants and phytochemicals. This article forms part of a series looking at the relationship between It is likely the combination of these factors provides vegetarians with diet and good health, and the role of the dietician in the primary an advantage when it comes to health. health care team. This article discusses a vegetarian diet, and provides strategies to assist patients in planning meals to prevent Meeting nutritional needs potential nutritional deficiencies and to maximise health benefits. A well planned vegetarian diet that includes a variety of plant based foods can meet nutritional needs. However, some nutrients may need special attention.1 A vegetarian is a person who consumes a diet consisting Protein mostly of plant based foods including fruit, vegetables, legumes, nuts, seeds and grains. Some vegetarians also Vegetarian diets usually exceed protein requirements, although they consume eggs and dairy foods. Individuals choose to follow a may provide less protein than a nonvegetarian diet. vegetarian diet for a range of reasons, including animal rights As most plant foods contain limited amounts of one or more essential and religion, but two common reasons are the health and amino acids, it was once thought that certain combinations of plant foods environmental benefits of plant based eating.
    [Show full text]
  • Doctors of Naturopathy, Homeopathy, Ayurveda and Medical Qigong
    International Appeal to Stop 5G on Earth and in Space DOCTORS OF NATUROPATHY, HOMEOPATHY, AYURVEDA AND MEDICAL QIGONG ARGENTINA CELSA RITA BRUENNER , Médica Tocoginecologa y Homeopata, CORDOBA, CORDOBA Marina Caride , Buenos aires, Buenos Aires Alejandro Cortiglia , Doctor, Lujan, Buenos Aires Aman Diaz , Terciario, Mar del plata, Bs As AUSTRALIA Sarah Acheson , Adv Dip Naturopathy, Perth, TAS Tanya Adams , Advanced diploma, Naturopathy, Health, Buderim, Qld Rachel Aldridge , Bachelor of Commerce, Masters of Marketing, Adv diploma Naturopathy, Naturopath, Baulkham Hills, NSW Nena Aleschewski , Glenorchy, Tasmania Paul Alexander , N.D., Naturopath, MT.HAWTHORN, WA Samantha Allan , BHSc, Traralgon, Victoria Val Allenl , ND, Perth, Western Australia Steven Bartlett , Diploma in Health Science, Master Ayurvedic Diploma and others., Naturopath, Maleny, Queensland Maria Bass , Melbourne, Victoria Susi Baumgartner , Melbourne, Victoria Llewanna Bell , Advance diploma of applied science, Perth, WA Brigitte Bennett , Adv. Diploma of Naturopathy, Melbourne, VIC Tanya Bentley , RAVENSHOE, Queensland Rebecca Bibbens , Bachelor of Health Science, Naturopath, Canberra, ACT Manon Bocquet , Bachelor Health Science, Scarborough, Western Australia Nara-Beth Bonfiglio , Clinical nutritionist., Helena valley, WA julia boon , billinudgel, NSW matarisvan boon , billinudgel, NSW Glenyss Bourne , Diploma of Naturopathy (ND), Naturopath and Energy healer, Frankston, Victoria Jewels Bowering , Health care/ parent, Sydney, Blackheath Zoe Boyce , Bachelor in Early
    [Show full text]
  • The Nutritionist
    The Nutritionist Now in an updated and expanded new edition, The Nutritionist: Food, Nutrition, and Optimal Health, Second Edition, provides readers with vital information about how to simply but radically improve their daily lives with the science of nutrition, balance their diets to achieve more energy, and improve health and longevity. Complete with many informative and easy-to-read tables and charts, The Nutritionist: Food, Nutrition, and Optimal Health, Second Edition, utilizes the findings of the latest biological and medical studies to give experts and non-experts alike a comprehensive account of the needs of our bodies and the ways that healthy eating can improve performance in day-to-day activities. Author Dr Robert Wildman, renowned nutrition expert, debunks myths about carbohydrates, fat, and cholesterol, elucidates the role of water in nutrition, and clearly explains the facts of human anatomy and physiognomy, the process of digestion, and vitamin supplements. Complete with a practical and comprehensive guide to the nutrition information printed on the packaging of most food items, The Nutrition- ist: Food, Nutrition, and Optimal Health, Second Edition is a necessary and extremely useful nutrition resource for anyone interested in the science and practical benefits of good nutrition. Dr Robert E.C. Wildman is a graduate of the University of Pittsburgh, Florida State University, and Ohio State University, and is currently on the faculty at Kansas State University. Dr Wildman is also the author of Sports and Fitness Nutrition (2002) and editor of The Handbook of Nutraceuticals and Functional Foods, Second Edition (Taylor & Francis, 2007). The Nutritionist Food, Nutrition, and Optimal Health Second Edition Dr Robert E.
    [Show full text]