Introduction

With the growing consciousness about health, food science has now emerged as a discipline. As such training in nutrition at various levels - school, colleges, adult" education centers, village level workers - is most essential. This book is designed to meet the requirement of students and teachers besides the professionals in food science and nutrition.

Contents

Programme Organization; The Energy; Planning for Diet Water and Milk; The Beverages; Meat and, Fish; Vegetables and Fruits; Pulses and Cereals; Mineral Substances; Oils and Fats; Other Foodstuffs; The Proteins; The Carbohydrates; The Vitamins (At a Glance), Vitamin Sources; Vitamin Measurement Essential Diet Vitamin A; Vitamin B; B-Complex; Vitamin C; Vitamin D; etc.