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Lecture NoteDownload as zip file18M

Sl.No Chapter Name English
1IntroductionDownload
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2Relationship between Food, Nutrition and Health 1Download
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3Relationship between Food, Nutrition and Health 2Download
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4Digestion, absorption and utilization of Nutrients 1Download
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5Digestion, absorption and utilization of Nutrients 2Download
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6Recommended dietary allowancesDownload
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7CarbohydrateDownload
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8FiberDownload
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9ProteinDownload
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10Protein - health significanceDownload
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11FatDownload
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12Energy 1Download
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13Energy 2Download
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14Energy 3Download
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15Fat Soluble Vitamins 1Download
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16Fat Soluble Vitamins 2Download
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17Fat Soluble Vitamins 3Download
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18Water Soluble Vitamins 1Download
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19Water Soluble Vitamins 2Download
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20Water soluble Vitamins 3Download
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21Water soluble Vitamins 4Download
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22Major minerals 1Download
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23Major minerals 2Download
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24Trace minerals 1Download
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25Trace minerals 2Download
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26WaterDownload
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27Nutritional DisordersDownload
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28Balanced diet and food groupsDownload
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29Food guide for selecting adequate diet, practical aspects of food selectionDownload
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30Meal planningDownload
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31Other aspects affecting food selectionDownload
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32Food sanitation & hygieneDownload
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33Water PurificationDownload
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34Therapeutic adaptation of normal dietDownload
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35Principles of therapeutic dietDownload
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36Diet during feversDownload
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37Diet in lung diseaseDownload
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38Diet in GI disorders constipationDownload
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39Diet during diarrhoeaDownload
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40Diet in disorders of liverDownload
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41Diseases of gall bladderDownload
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42Diet in DiabetesDownload
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43Diseases of Heart & blood vesselsDownload
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44Diet for myocardial infarctionDownload
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45Diet in kidney disordersDownload
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46Diet in renal failureDownload
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47Diet in cancerDownload
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48Diet in metabolic disordersDownload
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49Diet in stress, burns & surgeryPDF unavailable


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1EnglishNot Available
2BengaliNot Available
3GujaratiNot Available
4HindiNot Available
5KannadaNot Available
6MalayalamNot Available
7MarathiNot Available
8TamilNot Available
9TeluguNot Available