Nutrition Science

Nutrition Science


Nutrition or Nutritional Science studies food components and their effects on human and animal health, their resistance to diseases and the overall contribution of food to the well - being of an organism. It includes the planning of meals, dietary requirements and the selection of food elements which promote health and help to avoid related diseases or ill health. B Srilakshmi has used her vast experience in food nutrition and the basic sciences pertaining to it in Nutrition Science (4th Edition), a book that aims to introduce the basic concept of nutrition and the effect it has on the balance of human intake and health. It has been a major concern in India especially, with rampant malnutrition and the lack of proper nutrients that can maintain human health to adequate standards. The author refers to how, with the introduction of proper meals, which includes milk and other supplements, the importance of proper nutrition can be established. She has also provided the reader with many examples across the globe regarding nutritional deficiency, its overall impact and how it has been curbed to ensure the health of the populace in general.


Nutrition Science is specifically designed in accordance with the syllabus of Indian universities and includes informative suggestions as recommended by the Indian Council of Medical Research. The content of the book includes an introductory chapter on nutrition and then goes on to tackle more technical concepts like recommended dietary allowances, carbohydrates, lipids, energy metabolism, under - nutrition, proteins, proteins energy malnutrition, water soluble vitamins, antioxidants, electrolyte balance, nutritional status, national nutritional policy and computers in management of nutrition practice. The concepts dealt with by B Srilakshmi are contemporary, informative and comprehensive, especially serving as a guide for undergraduate - level students of nutrition science and ancillary sciences.


A useful guide and textbook for those who are studying the basics of nutrition science and other basics of health, related to food and dietetics, Nutrition Science was published by New Age International Private Limited in 2010 in its 4th edition and it is available in paperback format.


Key Features:


  • The book includes the syllabus which is applicable to Indian universities at the undergraduate level for nutrition, applied sciences and ancillary topics.
  • It is comprehensive and detailed in its approach, touching upon various important facets of nutrition and its applicability in contemporary times.

Book Description

About the Author


B Srilakshmi is an experienced professional when it comes to writing about food and nutrition sciences and has published a number of books on nutrition, food sciences and dietetics, some of which include Dietetics, Food Science and Human Nutrition for B. Sc. Nursing Students. She has over twenty five years of experience in teaching and has been part of various universities and colleges including Anna Adarsh College of Women and S V T College of Home Sciences, Chennai as a lecturer. She is also a regular speaker on All India Radio (Chennai) on matters of food health and nutrition. She is associated with Ignou (Indira Gandhi National Open University) as a program - in - charge at S C S Kothari Academy for Women (Chennai) for the MSc. Dietetics and Food Service Management course.

Book Details

  • Paperback: 510 pages
  • Publisher: New Age International Private Limited; 4 edition (27 January 2010)
  • Language: English
  • ISBN-10: 8122432239
  • ISBN-13: 978-8122432237
  • Book Dimensions: 23.8 x 18.6 x 2.2 cm


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  • Author: B. Srilakshmi
  • Book Code: TXB266
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