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 ...........................................