This book "A Practical Handbook of Food and Nutrition" meets the practical requirements of graduated students of Home Science under CBCS pattern.
Part one deals with fundamentals of cooking like weight and measure, method of cooking, principles of cooking, cooking of different items and table settings.
The second part covers the daily nutritional and food requirements of infant, child, adolescent,
adult, elderly, pregnant and lactating women.
The third part describes the special diets for various ailments.
However this book will also be useful to Post Graduate students, dietician and housewives.
Dr. Jayashree Mishra is an Assistant professor in Home Science in Women's College, Jharsuguda, Odisha. She obtained her M.A., M. Phil, and PhD degree from Sambalpur University. She has to her credit a number of research publications on issues relating to gender discrimination and Child rights. Her areas of research interest include Health and Nutrition issues among urban child and woman belonging to the untouchables and other poor community. Besides teaching, the author is currently devoted to research on problems faced by destitute women and children and role of communication and extension in the field of equality. She has nsionone book "A Text Book on Communication and Extension
Dr.Pavabati Guru, Associate Professor in Home Science, in the Higher Education Department of Government of Odisha. She has published many articles in learned journals and have several publications to her credit. She is imparting lectures to post graduate and graduate students for over three decades now. She has published three books namely -"Harassment of working women in domestic and professional front- an opinion study" which has been published by Lap Lamberd Germany , "GruhaBigyan" a text book in Odia and A Text Book on Communication and Extension
We are happy to place before the Home Science students of the graduate classes. The Practical book in Food and Nutrition. We have endeavoured to follow the Syllabus of different Universities. This book is designed to provide practical help and guidance to Home Science students in particular and B.Sc. Nursing and Food Science students in general. Simple and lucid language is the hall-mark of the book.
The book has been divided into three parts. Part-One consists of chapters on melfod of cooking, principles of cooking and preparation of various food items. Part-Two deals in balanced diets for different age groups. Part-Three discusses therapeutic diets.
This book will also be useful to housewives to have a basic knowledge of cooking, balanced and therapeutic diets.
The authors expressed their gratitude to Shivalik Prakashan in getting this book printed and published, for without their interest this book would not have seen the light of the day.
We welcome suggestions from the students and teachers for improving the standard for the book.
**Contents and Sample Pages**
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