Indian Food Sense: A health and nutrition guide to traditional recipes

Item Code: IDF547
Author: Ruth N Davidar
Publisher: East West Books (Chennai) Pvt Ltd
Language: English
Edition: 2001
ISBN: 8186852794
Pages: 304
Cover: Paperback
Other Details 9.6" X 7.4"
Weight 510 gm
Fully insured
Fully insured
Shipped to 153 countries
Shipped to 153 countries
More than 1M+ customers worldwide
More than 1M+ customers worldwide
100% Made in India
100% Made in India
23 years in business
23 years in business
Book Description
From the Jacket :

With India coming of age gastronomically, health concerns are as much as priority as fine food, Indian Food Sense, designed to appeal to the health-conscious gourmet, brings together the nutritional expertise and culinary abilities of Ruth N Davidar, who firmly believes that sound nutrition is not about eating poorly prepared, tasteless food merely because 'it's good for you'.

The book is divided into three parts. The first highlights the rudiments of nutrition, and is meant to dispel notions on food and health that are often inaccurate, inadequate, contradictory or just plain confusing. It also provides valuable insight into the culinary wisdom of ancient India which is today established in scientific fact. The second section is a compilation of traditional Indian recipes with emphasis on low-fat cooking, a celebration of taste drawn from regional cuisines. The recipes are written in easy-to-follow steps so that even a beginner can attempt to cook Indian food. Further, every recipe has been analyzed for its complete nutrient content, and tips to facilitate ease in cooking have also been suggested. The final part gives listings of, among other things, ingredients with regional names, the various nutrients in foods, heights and weight tables for Indian children and home remedies.

This book has something for everyone - health professionals looking to clear a nutritional doubt, concerned housewives, students in schools, universities and medical colleges, and anyone wishing to be initiated into the unique ways that distinguish Indian cooking. It is for people who care about what they eat and why. It is a gastronomic experience that takes the worry out of making a prudent choice. It is all about eating wisely and well.

About the Author :

Ruth N Davidar graduated with a Master's degree in Food Service Management and Diatetics from Women's Christian College, Madras in 1984, and later taught at the Nirmala Niketan College of Home Science in Bombay. While teaching she contributed articles on food and health to a number of popular and women's magazines like Savvy, and Body and Beauty Care. But is was only when studying at the Jawaharlal Nehru University in New Delhi that she decides to bring the science of nutrition out of the classroom and into the mainstream of life. The result was Foodsense, a column she started with The Pioneer newspaper in December 1993.

Today, Ruth N Davidar is an established columnist and food writer whose specialist columns in the English Language and in translation appear in publications as varied as the Indian Express, Financial Express, Hindustan Times, Sentinel, Aaj, Rajasthan Patrika, Akshar Bharat, Navajyoti, Hindustan, Aryavasta and Dainik Bhaskar to name a few. She is also on the panel of reviewers for the Indian Review of Books. Indian Food Sense is her first book.

Ruth N Davidar lives in Wellington in the Nilgiris in South India.


Section 1. Nutrients and Nutrition1
1.3.1Omega-3 Fatty Acids and Omega-6 Fatty Acids10
1.5Fats and Figures16
1.7Fat Soluble Vitamins20
1.8Water Soluble Vitamins26
1.12Nutrient Inhibitors52
1.13Food Toxins53
1.14Food Adulterants54
1.15Food Contamination55
1.16Food Taboos59
1.17Food Fads61
1.18Health Foods61
1.19Food Selection - Sources of Nutrients63
1.19.1Basic 563
1.19.2Spices and Condiments71
1.19.5Food Intake73
1.20Processed Foods73
Section 2. How to Use this book75
Section 3. Recipes81
Recipe Index81
3.1Weights and Measures85
3.2Rice and Breads86
3.4Pulses and Legumes118
3.6Seafood, Meat and Poultry145
3.7Raitas, Salads, Chutneys and Preserves171
3.11Common Extracts and Masalas241
Section 4. Select Bibliography255
Section 5. Appendices257
5.1Glossary of Ingredients257
5.2Food Sources of Proteins, Carbohydrates and Fats263
5.3Scientific Terms for Common Vitamins264
5.4Sources of Fat Soluble Vitamins265
5.5Sources of Water Soluble Vitamins266
5.6Food Sources of Mineral Elements270
5.7Food Sources of Electrolytes274
5.8Sources of Dietary Fibre275
5.9Cholesterol in Foods276
5.10Nutrient Inhibitors276
5.11Mean Height and Weight Chart for Indian Boys and Girls of Upper Socio-economic Status Aged 5 to 18 Years (1992)278
5.12Normal Levels of Frequently Tested Constituents of Blood279
5.13Normal Levels of Frequently Tested Constituents of Urine280
5.14Home Remedies280
Section 6. Index288

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