Normal and Therapeutic Nutrition

Contents: Preface. Unit I. 1. Basic principles of meal planning. 2. Planning meals for individuals and family. 3. Food groups and their use in meal planning. 4. Use of food guide pyramids in formulation of balanced diets. 5. Recommended dietary allowances. 6. Food exchanges. 7. Nutrition during adulthood. 8. Nutrition during pregnancy. 9. Nutrition during lactation. 10. Nutrition during infancy. 11. Nutrition during childhood. 12. Nutrition during adolescence. 13. Nutrition during old age. Unit II. 14. Principles of diet therapy. 15. Therapeutic adaptations of normal diet. 16. Nutrition screening and nutrition assessment of hospitalized patients. 17. Specialized feeding methods for hospitalized patients-enteral feeding. 18. Parenteral feeding. 19. Diet in infections and fevers 20. Medical nutrition therapy and diet in diabetes mellitus. 21. Diet in cardiovascular diseases. 22. Diet in gastrointestinal disorders. 23. Diet in diseases of liver and pancreas. 24. Diet in diseases of kidney. 25 diet in obesity and underweight. 26. Diet in cancer. 27. Food hypersensitivity. 28. Inherited metabolic disorders. 29. Sports nutrition. 30. COVID-19, Nutrition, immunity and diet. 31. Role of dietitians and nutritionists. Appendices. References. Index.

As you all know that nutrition is the core of human health. The type of diet in everyday life, we eat has a direct and significant impact on our health. Eating a healthy balanced diet improves the quality of our life, whereas a poor diet may lead to morbidity and disease.