a-. SSoS "i.

a. a.

8 2

CNTERMEDIATE : Grihavjjnana Saastram-Aahaarapadamhaala pooshaNa(Home Science-Food and Nutrition) : Author: Dr. (Smt.) K. Chittemma Rao;Editor: Dr. (Kumari) G. V. Subbayamma; Second (Revised) Edition, 1982.

TELUGU AKADEM1Hyderabad

First Published, 1971

Second (Revised) Edition, 1982

Copies : 1,000

Att rights whatsoever in this book are strictly reserved and noportion of it may be reproduced by any process for anypurpose without the written permission of the Copyright owners.

Published Tby TELUGU AKADEMl, Hyderabad - 500029 (AndhraPradesh) under the Centrally Sponsored Scheme of Productionof Books and Literature, in Regional languages at the Univer-sity level, of the Government of India in the Ministry of Edu-cation and Social Welfare (Department of Cultured New

:. Us.

Printed in India

Text at Boys Town I. T. C., JaMnuma, Hyderabad-500 253Cover at Charisma .Printers, Hyderabad-500004

Andhra Pradesh,

4fcn flo 2

do ^ooOd^ SJ'^Seo'

Ws^oorp 1 3oi^>eSJ^ &o. 1966

^STOOXD-CStfO,

(JS3. i. ^f .

RjS"

. 1969-70

oi &

*

IV

(Experts) <D^^FJ^. 3*8 ScS8

Aoo^X

(Editors)

*&Sa*c;S&o ^S^S off* ^Dr^S oCSclo

S) CA A

5*^

1965

tso'to

o& TgiT ToBrodS gaoSJSsnfc ^dSJ-CSo Scooo33

i

S)^)caoc, Sg ^^p-S^oo* Se^ CSO^xO oRg6o-S?S

o c^cr-S*

('nutrients),

(foods),

^sto (Organic Chemistry)

2o:5#)c-s

'

9^

vm

"*> 83

r^ec Sbsctf ^i3 g 1 1'

o

I &*S$J38

S5 85*

,^071^

Screw,

^,

5c55oS"jo^,

- 4-5

^83^00,

^5o

2.s-o^ TFj^iSa* 10-16

3.*^g Sc?o^e

17-25

4. \y&&> 26-38

5. ^23 OSSEPGD 3957

6. 2to2t>S"e 58-85

7. 63^5 SOTTO 3E325 86-113CD

8. SotoSt) S5C5 eS^D 1 1 4-429o

9. es^tf Scro o to^5 : 38tfg 9 130-156CD CA.

10. ^$ ^SeS es^oo6tf^o 157-193

11. 39 coo es^b^x) 194203

204-205

206-217

218-219

St5 gJV 220-223e^

3*J s-V 224-239

240

(INTRODUCTION)

e3o*rtg

(Biochemistry),

3cs

i ^av.

(Chemistry),

(physiology),

tSb &>D (digestion)

(absorption)

(Nutrition)

3.

3CT>o*e;>

(malnutrition)

3*.

t: gj*cr

otf6

2. t5^rt5 3aoG6^3 S^S^OD ^^o^^co 0*10^

(Uiaderautritioa)

(1)\ /

3

D"

CO CO

(7) ^(8) J5^

(9) &3j

(10)\ /

(11)

(12)

(13)

eo *

<gCo

(2)

(3)

(4)

(5)

(6) S3o'3^5 ^ceicT'o^, 3^3 ^ (posture)

(14) ^P^^CSOT?eofcODSrje&cgD

?b8srS

5J"Te6"

_

)_

gca

(canteens) i^tS oO,^ ej

,ooors8 6otJ*(^). fc3~3o$!:>o I ^ ri

2&>foeSo

g..dCS5, a>&^), Socr 3e5^ Dg<XDO& fades<53bg

(survey)x /

&? *

differeat Nutrients and their specific functions)

^So2_ (Magendia-1 783-1 855)

(Physiologist)

(Leibig-1803^1873)(elementary composition)^^)?5j-^o0^r^.

6^^ *3a o^CTo csd So^r. 35l5j (Hopkins) ^^S

^3 (Osborne), ^oS^ (Mendd)

(Calories)*e^&. 2^^

* ScT'^^S esoto ^ &toO^ J)iS

"So* 600

crtfD.

esto^oiS

o. "8J^TT'^o ^tSffoo 4 "6^5o

:

-SS; :frtf&&>& s*5oi^a^j^oScrc^c^ (amino acids) i

eoaS^cxo. ^oil^ ^ ^S?5o6^^^"^o"

8^ (hormones),

^"S*D (enzyme) o o5d5j^Ss s^^cft^ es'So ,5* esSJ eS5^ (amino-*- x o x

aeids) ^3tS5bD ^fer-es^ooo. s*o^)l^i cS

ooti, fooS(heart),

SLtt (absorption)

(utilization) ,e5^C3 (transportation)go

. e>o3o3d5"(iodine),

sSof(zinc),

(copper) ^tfeSjS "S^ar^^p

mones),oJO^_S"D (enzyme)o

SJ

(CARBOHYDRATES)

Sl7 0, iodacrcr1 oj 3u3 3343a s^oAlr i S^ew eoU^ O Q &/ c V.

g? C3 7?So*s s^)S"2 -cSSr

o

l_jS' (carbon-dioxide)^7 Sd

synthesis)

o O^J^T coo.OD

Sj5 ^c^ (H2o)

soto, 2:1

SJ Q ^ O(Classification of carbohydrates)

(chemical formula)

(monosaccharides) : ^^(glucose)

vei^S" (galactose).

II S^^Sco (Disaccharides) : ^^ (sucrose),2J8

6^5"(maltose), er^S" (lactose).

Ill D(Polysaccharides)

s ^ (starch),(dextrin) , j^^ (glycogen), i,.^ (cellulose).

(M0nosaccharides)

g) CO

ea(hydrolysis)

, 880^2g)e) 55^00

&(fructose):

(fruitsugar)

*5"

^&(Galactose)

:

"

^^ {1(55^0

(Disaccharides)

,60 fij

1 1

(Glucose): Aj^^5"^, Sf^^S" (dextrose)

(grapesugar).&$ "So^

(Sucrose): ^j-^S ^^5^ 3&fo ^SoSr-AoS So-JS

12

ir (Maltose):<

3^Q"SeS

(molecules)

"(milk sugar)

+TVO^ S"

(Polysaccharides)

?** *^*** &/J (starch), gfj ^ (dextrin),

(glycogen), ^ ^(cellulose) ^ '

*> "~

(Starch):

_5-aigoaboa.

^ "

1 3

(plant cells) a^S gdg (granule) o

"

CO J'

gc3S5w" (gelatinization)

eo ex!

i 3 ofi.\.

(Dextrin):

o ^5t5c5o rr^i >co g)r> eOvJ

ftotaodf

(Glycogen):

CO

eo ^

350i T^Foo "^ ^esS"^ 3o^ ^oa. 6ts^M "3*3

S" (Cellulose):

^ (cell walls)

14

3), "K3, K

(bacteria)x

tf

*, . "^8

u"

, .jrtcs

(Carbohydrates and their Properties)

(sugars)

i

L..

(Functions of carbohydrates)

"6^60^

(2)

(3)

(4)

(5)^S^oo

6

r^cSco^o 2^^cJ53o (metabolism)

Sl TT8 S^ONj

(^o^ ^T03^ "0 ^S 3 s 8 COO.

v. z '

15

L

2.

c?

"6^603

'3.

3^077'

B

T' i

3 (cellulose)

4. ^s") tf, ^oc^^CTcr oo

333

30% S5& s--jSea 6otJ-Q*.

(dried apricots),

70 s^oa 75 -a Ss&

20

12 S,oO 25

16

** y kv . v

(Food sources)

M,tfJo3o3,SSya^JS3C, ^c

Botra

^* 70 ^ SSva^S^oeT8rS^roK^ 50V

70 ra

3

(FATS)

(Fatty acids)

C CO gJ^O 230<&>, ShS SoeDOtf^D S e^^^CTO 00*O <j,'COi. <J CD

1^^5*235", ^C^S", esSjesS'Ga^otrooo

(acetic acid) 3erOa. S13r;" (vinegar)

:&D (Acetic acid :

^11^02)

D(Butyric

acid : C4H6O2)

(Caproic acid C6H12O2)

(Caprylic acid : C8H16O 2)

18

a,(Myristic add .- C

" "

e .

fatty acids),^ o a .

^ ^^ (saturated

gaj

Js)

^^

(1)^r K^^ (Arachidonicacid)2 ^ o,r ^ (lino]eic

(3) Wffiff e&> (linolenic acM

;

(Nonessential

"

1 9

"I (Classification of lipids)

sj*;?38;p>&).

i

(neutral fats)

(true fats): A ^CP^" (Glycerol) , $d^^.T- cif)

>

' 5* -

)oo (Carbon atoms), "lr_: ^ssS", esS^eaS"^^otJ^coo. f\ KS

c

<

D2 (alcohol family) 5o5>^a. JVScrS"

HI

H C OH

H C OHi

H-C OHI

Hr<!r

(OH)

OSrc3&S

^o i To ft 3*3 GO (Triglycerides)^ * CO

H 2C~ i OH H I OOC-R H2C-OOCR

H-C-j

OH+H I .OOC-R^H-C-OCCR +3tLO

H 2C-!

OH Hj

OOC-R H2C-OOCR"

OD i "SoV. *

20

H-C-OOCRH2-C-OOCR

((Mixed

oleo-distearin/

H2-C__OOCR1

H-C-OOCR

,

21

(Derived fats) :

CO COi To ft 33\. c co a

oS"6

ft s"3 5 (monoglyceride) esCO* '

5 (diglyceride) ^ e>ow"&.a V ^

oxo

(Sterols) : ^D^ '

(ergosterol), 7

(cholesterol)

DD

(precursors)

(7-dehydro-

(provitamins)

^&>CT

(properties offats)

1. r^Scro^eD SJeT8 g5K. wo^S" (alcohol),

^S" (carbon tetrachloride), ^^5" (ether), g^ar8

(chloroform) SoC5|_^S rsjg^Scaoo (fat solvents) o 6

22

2.(jSzrotJ

6g2> ^c'^^o (emulsion)

3. *^co^o ijzbesx^Zo (melting point)

.

^eSJrj-SotT

Sc?cre 4'S3 3e:> (fats)

xT* && (unsaturatedM. CO

fatty acids) l^cs"V5 Strj e^:

(saturated fatty acids) 7? :r

Sr6^^. &^JcsSi'S ^^^cro^o Tr_i ^'csTc^^Chydrogenation of

fats) e30tTC5D. + . c35o So ^ o ^ , &f5" "3^<ae3 ^5 :>7 ^ou"6 ^cS

6. j*;

23

7. w^couo'uiCT'CT* e:Xo ;J"CD

coo^i r?^^ i

^c^U'cS5:o^e^345*000

(rancidity) esoiJ-C5o.c53C7j5S^o

^I

2J^^C5:.

^p ex> (Functions of fats)

1 . fT^c'So :?' CD

5^0 to

4. SCT'egj r:5o!b;5

5.

o (insulator)

G. r^crr; c^oJ

24

7.

ceo.>

8.

(Food Sources)

CD

^o. w3 B3a9oB

i CP

.

(1)

(visible fats) (2) es^g^r^cro^oD (invisible fats).

"Soxg, ^,

, olo^lS'o,

(Daily Requirements)

25

50 3ooO 6O'

t

50 &o3 60

"16^6

c3

5060 (v&oe^ DooO 6odoe5D. ^o -0*803

tffo

(arachidonic)

-^ &&eJ (unsaturated fatty acids),

(dermatitis)

(eczema) SSfc

70

25

80

(linoleic)

cSr >

cso

,

^-SA"I irf W^O*

(PROTEINS)

(proteins)

sx B^rj-i

o vp<?5o ?\7j

50.

7 .

23.

ie.

0.3.

0.3.

(amino acids):

-NH, 13 333 5*3K *, _ COOH cZ <r-^VJ

H

R _ C _ JCOOHJ rtr^

NH

cc' cC* ^^'> ifr-tSccr6 22

<Jj CX \.

o tToo. ^3 c?.^^ gw^to tyi e^S Zft^S efc:;

S" Oc'JuT (peptide linkage)

c To S-"^"^

S (dipeptide) &

1."^"% S (tripeptide) e^:

,^c

(polypeptide) c& ^ire&^C

fcsc^ 22 fc-2_<

r>r> ^ r ^.

^^s C5<r:)j5e

(essential), rjCF^j e35^S2.o^^0 (non-essential).

3 (synthesis) cX-

r- <rS (non-essential aminoacids)

28

,Jbo oo

5 (histidine)

lb d"#jj

cS 22

(histidine)

(methionine)

(phenylalanin)

(threonine)

(tryptophan)

(valine)

^SS" (Lysine)

(alanine)

(aspartic acid)

i?o 5" (cystine)

(glutamic acid)

(cysteine)

(glycine

(hydroxy proline)

^" (nor leucine)

(proline)

(serine)

)S" (thyroxine)

^^ (tyrosine)

29

coCODil ^6^03 li&?bC5o,

(Simple Proteins) :

(albumine), "So^o^co^S IcrtSS' (keratin),

eT6^) ?^aJ (globin)

(conjugated Proteins):

So6^ 4 "SbS"(casein) eT6

58

(mucin) ^3Scr^oo

6

(j^5"o^5>t^

(lipoprotein) GO

(Derived proteins):

o (Physical forces) ^o

lF,

la"^ ocJ 5*7^ c2S:o 3 cs^ co^ 0,1co J oo ex' (T Q~ <"*3

e) co

(Osborne)?

.^S"So" (Mendel)

f:o^r^ (complete), ^0^7^ (incomplete), 3"3 ^ ^o^r^ (par-

tially complete) i&^Svir? SC'^o^)^&.

/*ef<\TQ} (Complete proteins) :

c

03

o^fe "^^S" (glicinin)

(glutenin)^.

(Incomplete proteins) : -tf nSf'

^D r^ SOKJCQ/'Oi

(gelatin) o

_~< (Partially complete or inco-

mplete proteins) : iSf&w efie^csSj ofiScdS?? *6Co

(gliadin)

3L'

0:0.

(microscopic structure)

owJ^co uOuc'O^crv*

ro^ ceo.

i

v.

I S'tJS'c-.jb CiST" 05*,V. n

sso^l^Q S^^o oo .^C3^5r* c^S^coo.

(molecular weight) -c?cr^&^_SS.T

^cdoDoa. &cr: "^to*^S"^ (cyto-

chrome) WCTJ^M^ 13,000. Jr^j^aS" TOC^CJ^D 68,000.

i aPtoj

i dj i aPtJ^o 2^gcTw (denaturation of proteins)

32

33$ CSP^S

salts)

(precipitate)

Q23e:> e^p^)cS5:S"3 ^ OD (ammonium sulphate),

(sodium sulphate), "Sofr^c&jS:* irS^ (magnesium

salts), $p"t> tooj (phosphates).

(organic solvents)

(methanol), q$^^" (ethanol), oJ)^^ (acetone)

COD.

1. ^S^cr^^, tfcS5r"eoooS5 rte^rpo SoSS^e?

2.

2. ^o|^5o2 f eg^gdtfs-oD (antibodies).

3.

e

4. aPt5ex) ^fio-^S

(tissue)

33

bg5ooo*(simultaneously)

s-3o!>SS

. So

coo.CO 04 V^ _j5

^-. i

06"*CD

"

(insulin),

(thyroxine), csdS^S" (adrenaline)

'

. 7V8arB 7T

)

8S' (gamma globulin)

34

sr^ricjcsLc:^ (osmatic pressure) :^

-^iScSS^o^ CO

(tissue fluid) ;

i SPtSS"oDV.

<JCCO. i S^JSo&flO -^ .^^0^ 5*3^0. ^860^ ^66 I

V. co D ' '

V.

^O (Food Sources)

^O ei^ ^^7cr->e6'~&;^\

i ^T<IJ^"O Sr^.

. qr^oa8

6^j ^cjffeg^, ^cS^ ^2^^ (soyabeans),

(legumes), 5^ (nuts)- ^6^ ^ ( ^-d5o tf^g:

2. C^^o, ^jl^ro:e:o 5:1ZZcfep* ge.i c-oto qi'.'r

sso^o

Jx> ^roOS e Sa'dSjoS ^oj, Sr-oSCeffi,

35

_ (physiological

status)

'

65l TV&OO

<^^i

2.0 S^DO^OV) 3.5

2383^34 S&*otoo5Sj (convalescent)

i

& 65

b oe i .,

s. A vJ CO '

(oedema) ^^ o 5.~~*

(kwashiorkor)

36

T6

83813 eSff8^ (survey)

6 ^a 8

SdSbSajte

&} 37?

a s^tfoo* ( S8^^ (T'eT' g&.ssn ^otrcoo.

-A (marasmus)

no

I, 5^3-^

aj S8 3-0

37

(chicken pox)

So

38

o'ft

A

(MINERAL SALTS)

(tissue)v

(inorganic) So^c' o^ ^i^ (ash) ^r'^oeT5S

CD (2.

^Sc3 Scrcr osSo SDj*5)g5^to5'03 (inorganic constituents)

(ash constituents) (j&

5* c55:o (calcium),

(sodium), ^6^" (chlorine),

(magnesium), J6o S" (sulphur),

^5J*ofcS'(manganese), ^^5" (copper),

(phosphorus), ^^

(potassium), ^e5j5D.

ob5 (iron),

(iodine), ^cl" (zinc),

(cobalt), (molybdenum)

oS) (trace elements)

ions)

(free ion)rr- g^c

40

AoUDoa. S&tfges'oer* &&J55 r^SCFCPo^* ggg> $=gjs g)jg (pliOS-

pholipid)e>

So ^5

2.

> yf

co

3.

eteS5oi5 i" ^. ^cycPocT6

^pSesScyo ^ aotr'coo.

rSDS" (tkiamine)

Sp S

1. si^oSroo^ di^ c^resSfe !bS (osmotic pressure)^,

3. fooS

2(JT

(neutrality)

41

4. SSoo

5. 33 a\

(Calcium)

60 So6^^ tttf3te ^^SboeT

6

s"^d&5":)1-2 StT

99 s^d^D O^SceT6

, ft'o^ou*1 ^

5^35:)5*:* i

O^^ (2)

i &5x> ^^N^oc X)&J>o-ado (regulation of certain body pro-

cesses).

fi e>

XD 0^3

&&>) STLT

^of

^)&i S

co/r-

42

cs'-:^ (calcium rigor) ec

43

(nuts)"

)(j

,co

7

400-500 Sb

(rickets) e5^ sj-cftok ( g)

(bowed legs),7rd<3 s^ (knocked knees)

(hollow chest)

44

(pigeoachest) 33gj*

,DS5ga>

(wrist),

tfg, "33(^

(ankle)

malacia) 33^03. es^

rickets) es.^j ^ e

(oslco

(adull-

I l

v.

(4) 3.

CO

D"

S' (osteoporosis)

d5oS"o, D

(Phosphorus)

JS^S' cO

[SS"So c3o^ SX) (Functions of Phosphorus)

2:1 ^^0*60^1*003.

46

3.

4. s^lr(metabolism) $ tfS

5. a^ajF-OoS S"j ^c^S (Vitamin-enzyme system)c~"

\ F" <r~- - "**'

^ fe{ ScSS^o6

(muscle energy metabolism) Jr^oo ^"<^^ou

SSoo 8

(phytin phosphorus)

^oo^-esoto

e35o*g5So^ (survey)

4 7

Ko tf

^r8 es

(Iron)

(adult body) ^SJ& 3 >o3 5 ^ODO sotfS"

^^^ C3S) ^rSj)ir (haemoglobin) ^

t ^^ oeo

i Ki"o3

^JjQ^

(haeme) w^S^rt^ soCJS", frS" (globin)

S"e5d5J5,

, (Functions of Iron)

i

?^ (Fresh air)

2)5" ^ c35^too3oas ^P^J'A6OS'^freduced haemoglobin)

CO CA CO**

48

(myoglobin)7

e*?o7? ^oQ.

[Pulses]

es

3 as-o^oo* 20 3:cO 30 DD.|JV.

stfS"3*5)

*s:5o&3 soSS" SQ^eaSfcD es&aotf Sd^&eT

6

^. fiss ^8cS5j (Chronic malaria) TVS,

(Hook-worm Infestation)n

5,6 2j^Jo3tf&3:rocs

t>

es"33 es^^oeT8

so^S" "*o3o ^g^r

. 323(^3^000*

06"'

^&i S577*

_"^<i3i" b^lr3^^ (Hypoc hromic

microcytic anaemia)

oo* 1 00 Safe&ioS'oo* 14.0 ^oS 18.0o .CO

*fiS" ^ooooa. I S) o S^cSSootT

6iSr-'tD 100 S3& &iotf dS off* 1 1.0

CO V^^ji o -COCT o

16.0

50

n ^r?

(Iron-deficiency anaemia)

^go) ^rv

(Blood donation)^^

(Iron stores) ag^

& 3v 7o co

(Hookworm infestatior

(Iodine)

:Sfcoo^Ko<f>(Thyroid gland)

S&5

(shellfish)

>iter)

o^Sb

csg> d

(Iodized salt)

51

o

(Basal Metabolic

R)

e>c53^&S"'eycj eSStf&S

52

i

150-300

o"t3

ccoeloC O

2.^ ^S^ocT6

esc^oodS" e

(endemic goitre)

i ^oO V.

oS. soeS:Ss) i ^od) "^^53 JTo&SoiSa CO V. O

(cretins) S, ^ 2f^JD ^t!^5o (cretinism)

. -8* SPcOi ^3 eco3S ie C3$ \. D CO

(myxoedema) ^o

53

oj&n 3

5.

54

pS)85e3SS5Sr) (Trace elements)

fl^ (Fluorinej: p a" S^COTV

(fluorosis)

(Sodium) :

(sodium chloride) ^ctojo6.

S s^ifl V.

(blood plasma), gno-s^ssoe* (extraceUular fluid)

Oio3.6e^(S3o oS^^ctfDegiS (Acid basic balance),

\

(osmotic pressure),jseefeoja (water balance) 0^3

3b^5oiSclo,god

c?o 3o^3 (muscle contraction), SDO|^a*as (nervous irrita-

bility) ^SBS Sctbo ata-oc* StetJSjS'a o ZcS5does.

3a>sas

55

"S^tfSS

(hypertension) ?ro

Goo* 65 o-CSS'S. SD^SSDO 583S:fo TS w^dotT6 2 ^o-S 6

(Chlorine):

^5,5" gcs^S'^dS^oo* (Extra-

cellular fluid) &&<>&i^di d^o (Intracellular fluid) eT

6Sr^r

^S^dsSouT6

wS^s^tf^rg^sSj (acid base balance)

(osmotic pressure) Sro^G'SS ^cS^t&d^oa. 3tf

U I < Ql"*V O CO CO

CO

^

(potassium) : ^

56

s efr'SSg.&S'* (diabetic acidosis), e^S^^o^eT6(adre-

nal gland), too 3to (tumor) S

^^ (apathy)*

So^ercoo. q3 & orTCOGO tT^o^oSSs ^^c^ S^)iS" oo.

(Magnesium):

(Tetany)

(Sulphur): ^<f>asS>

(methionine),i^5'(cystine)

o&a:, *%esfiSo

da.

'

57

(Manganese):

<T (Copper):

(catalyst) 2S3sS^o

^oSDs^^

6"*^

(zinc):,

03CD

$&(?S)

CO xj 2J

6

(VITAMINS)

6cS. sp S3 (Organic) Servos.

23-R

. (1)S

A, D, E, K 3^SbS"e:>. (2)

(carotinoids)

d't3sr'oSe S&tfoeT6 A

8Soe* A

(Provitamin A)

59

(alpha),

(gamma) lo^tj^caoSeo. A

(retinol), A at^Se^"!^ (Vitamin A acetate)

(Vitamin A acid), '^DDtfeJjsa. ^^ccocBoerS"

(jSotf3Dj5a.^ sjo^ST^SSS" cSSD^a^ (I.U.) 0.6.

0.3

A atD3DS*n SSj^&Sr GOD. E30&D$02>otf3D-3D ^C

A StoaD^ frofiSDeJ ^. 5^23t3 AOD.

CD

. A teo2bSr ^" iSo ^^7^ ^otDooS. 3o<t3

(mucus membrane) 556^775^ s ^ ^^^)! A

^S

A

SS eso&D3oaDotf3D ^5

60

6.

tfo^cT*

~'5* A SOS3S" OS3000-4000

A

(Night blindness)^. A

L<a>

(Keratinization)

got!S""*

(xerophthalmia)

(tear glands)

&&??

(Bitotspot)

8.

A D4oS3^ 0*25023

D

8*2*

. D5*^5", 77' i c

D

63

(7-dehydrocholesterol) (2) <3o^lb o" (ergosterol)

^g^oo

6^7p S

K^oa. D(I.U.)

DD

D SfcoSbS" 6^^"t> cDG'S bo oCO o CO

(bowed legs), rr&tf 5*^ (knocked knees),

(pigeon chest) 3:o<3|^3 8"^ ^5 O^E^OD.<3&>&>

dD^^jo O^^oj15

er'SS^. $rJ5e)C3o^ (rachitic

rosary) ^

o<>.

^)d>f5 (tetany)

D(osteomalacia)

OTV

D ^)tD^ SdfcSfcoa. io^o eJ^doeT6 D S}4

e^tfo. 61^5> CT'^Jo'cr7tJ

CT'SiS'i"(anti-rachitic)

64

^o, cr*3o<i$o aalB^o" es^tfoeT* D S

or

D

i 0^

ef^o

_i 200

HJ. o D"

i ^do o^oS e5^t5SSo*cr e>5^ ^e^ ^iSe^ Ds. a/ <2>

^. sS) ^^T6^^, aa^gorp3^ 5*5830^*^300 &&S

D DoSo"

D

(Vitamin E)

E ^^SoS" ^i^^cr1^" (tocopherol)

E

E StoSbS" ei^tfttStT'OrT' (antioxidant) SS3& oa.tJ o

A ataSbS", ^o^dS", G"

O* E Sao^S" 6otoS. ^*8sS"^

r>3 (wheet germ oil) ^(cotton seed oil)

"

grain) ^

E

S:TI

oz? E

30 SbfeSiJoe/ E

K a^D^S" 3&$)^Sj^o^o ^o^ofi.

, esSssS", ^J'

^SS^. ^^ceT6 E

j^JT* &;3;5Y<& <Di e5ET3o3 ^o^SoTY sSoocSS^o (hemolysis)

sSs, s-6$ S55",

' SoSs-teo (pork liver)CO

5. g^o,. ssr>&8e>

66

K

K attfbS" *So;D ^eaPofctood 6ot*>oa.

K

6oa. 55)3^0

Sifi^gi sj

S^S K

K aaor

1. _ O /"""I f^l /"^

. A )o)o<5 T3S5J"c3e:> I. JjSfojgo oUUU

5000

2.

3 .

4.

5.

67

2. DatsSbS" SS&r^oo, 1. 5>

afr.caj.200 I.U.

2.

3. E 5>to2b5

;ercoo. 10-30

4. K

So! S.ES.

(B-Complex vitamins)

i 3$ gn^;y e^o^oTT 6ocSS<3^o"to B

?5oo* %*&3o& ^^SScrc^ea

B

~8 ^*"5) aS" (riboflavin) ,^5cS53^^ (niacin)' ie.. c*5

^S"(pyridoxine)3cr B6 S^oDoS", 3PotS^gafes^^D (pantothenic acid

68

!S" (biotin)' JFe*S>5" (folacin), r'sFcSbS' (cobalamin) 3c Bj.2

(choline), s^&tj-*^" (inositol) 3 33 St

(Thiamine)

(thiamlne chloride) c^

cbro

(sta-

)i

6ctjooa. StSo

bility)

sS^ (unit of measurement) a&,^^o,.

oeT CoeT

. *5So l

c5.

_

a-o-igj^n- 6^ ajsgj

o-j-^a ^=s eo3.t33 a-e- &s. 5-3

aaL25^ (bread) .

69

'>lr i

ZJ s.

oSo 1*02*0

^o O'7-l'O

1*0 I'Siofc

beri)

1 oo 12

IS^oO 18

<Dgoi 2s*eo So to 5-Se (beri-

70

1. &Z Sfrotfftotfefo.

2.

3.

(paralysis)

4.

5.

6.

x!\ S5 SO es^ s*c<5

3it5^B5

S6 (wet beri-beri), "So^ es^t t5 38 B8(dry beri-beri)

CO CO

6"*!^ o>. es 5

S83Q (infantile beri-beri) eso ij*D. 9^ S8

otoS. ^0^03, ^0^)S StfiSio CSo'

838238

i 5

^&i S?? 1

71

10.

11.

73

B2

(orange yellow) gg&S tfofoeT* &r>a

(greenish yellow) g)

(energy metabo-

lism)

6oa.

<25&vS57?

CDo ^S^tSo^ o*8SS3 1.0-2.2

i TT^OO ^J5&, io oe^^^oeT6

0.7-1.7 ^1) i TV^v.

' co . cov.

74

1.

(cheilosis)

3.

4

escco estftf

I

VTV Ib^ (glossitis)

Q

. (fissured tongue).

(angle) 3\j57

(Angular stomatitis)

12.

75

5. go

6.&>|^3$oo ^Sosr^^ (corneal vascularization) btf\

:

B

(Niacin)

". -^8

i S^TO^OO 2b6 i

(tryptophaix)"3"

foQo-D

leT6

o

76

00 s

,

vb 80 SSDOv) 90

<bJbS>

Sy^ "SododSoJ

c^cte^S" 27=500* ^J

2023^17^2330 SSc&iS"

f 7?^0\.

60co.

i t33" ^rS

(pellagra) es-

.j^p, ^0^3

77

3.

4.

5.

,3BC3c2bd5?rS

(bilateral)

(simultaneously)b^dbfiooa.S

13.

6

/\

. *

78

"

(Pyridoxiiie)

B6

(1) e^5*e5^o5Sbo3 ^^^_ fLj^ (carbondi-

oxlde) Zd^SS^oa. e3o"fc S&u^^&Sj) (decarboxylation)

(2) o3_^D^Sj ( NH2)

S. -^B i cS5:l3 ^u^^^^^S" (transa-

minatipn) egtj":&>.

(3) J5o S"\ > W

.

Sc^^oa. 3^^^SjSo;) c^S" (trans-sulfuration)

(4)

(5) ^eo^f ea^D SOD e50cr^l" (arachidonic)

1.5

(Paatothenicacid)

^5Q> a

StoSbS" eoS.^oiT-^Sl- ea^aa g'ioS'j A (CoA) o"

;

&aa ^d

79

(a)

down), (b)

(d)

(synthesis),:) ^<L>O* (break-

(cholesterol), pF &!b>G (phospholipids),

(steroid hormones) Softer5

(c)

(adrenalgland)

SteoShST

(Vitamin B i2)

Bi2

(cyanocobalamine)

cious anaemia factor),

6s 7^000 , -&-3<x

(avidin) rtf oCD

S" (cobalamine), "^

SO^^^^CTO^^D (anti-Perni-

-o',^ (extrinsic factor) ^(cobalt)N '

(maturation)

(intrinsic factor) 6^iv

(pernicious anaemia)

oQ.

80

COacid)

(yeast),

c^oSD \T^ (sprue) ^^ I" tfg ti^SeS (megaloblastic anaemia) o>. KQ^ci ) o

(macrocytic

anaemia)

(Cholke)

Obositol)

SioSbS"

(Vitamin C)

(para amiao benzoic acid)

i a2toV.

*

^ (ascorbic acid).

^8 (scurvy)

81

19073

-3^

I d5^o

s3S", ssbS" "Sx&djS

e-STi QNfUEJ COCi

1. F^esS" (collagen)

2.e3<?)^7

i ^o (Adrenal gland

c

3.

4.

5.

6. ^6e5oo"S) lo^^S" (tyrosine)

o*, ^J^^^c^DoeT C S^o

. sD

3o CJT

1 4.

50

80

3G5>sod C

g3 C

33 C D

g 3&53yd&,

83

1. l^o esSFtfoo* .Dg^Ssro^ CS&oofi ^otytfo. wg ^fo 5;>c<>.

2. C ato^S" e^Coff* ^g

<P ooo.e

)fcs? -g-s 3d) <> 5?o^o? ^nT" (gingivitis)*> O n

5.

6.

7. C SoSjS" vrj

8. 3&o a es^doo^ C D^oSoS" o"6^ ^ 6c (scurvy)

1.

4.

5.

6. SOG

7. 23Q-

l

\J$ s^dfi8 escco 1.02,

oc

2.

3.

o ^)Se

4.goeg^ ^i 55

5.

6.

(photophobia)

'(& 1.

2.

4. s^ 15-20

5.

dio 6. SA

7. lD<SJI TV1

8.

85

30-5033.^.

(cartilage)

3.

4.

e$^ do 5 .

6.

(CLASSIFICATION OF FOODS)

3. 100

(menu),

i soe^ esS^CSc?;? 0^3V O

3. 5ir^/\o2so3 4. gj-^5r?d53a3 5. e3g3-So3 6. dS^o

7.Sotf^ 8. &o^, 5>o^ dcsfir8^ 3oscpcD 9. ^3^0^33,

M3^ 10. &T3, ^C03C, C?^ "333^^ ^ ^2Sxe53SOC38 03 11.2J C3 c

C;i

12.

(Cereals)

3,

03, ^300, J6^ (oats) -^3 OO^S 3^0^033.

87

(maca-

roni), s^^iiX (corn flakes) S^s ^ (popcorn), cr/USr ^, i sS"

(bread)

& 30

50

sj^CS

7 ^0-0 12gdoSeg3 ^^00 6^003

&&> ^5r

450

^5>

400 ^300 550 i TT^

D13

(lysine) ^g^^'rr-^, ^qi63^S" (methionine) ZZTrZ

^53^5 [^ 6^^506^ 4:1 L^\

88

3

r

*f

1

k

Va^3V3

if

oo

89s

(pulses) <&Stf^oo

*aoCSe)5 efi^cro^ (legumes)

64

50 ^oD 55

25 %*&o scg3 i

, SS5jo5D,^g Sotooo*

D. ^vi>o&

(toxic)

80

o6

(pulses)

(dhals) ^ B

B S^ODO^OD C

90 -

(Oil seeds and nuts)

&* i

^5

(walnuts)

(nuts) esS)

I 15i SbV. ii

jS8 COD. SP-^OSSOC* B

A

^j^ioJ V..

C5 OTT S8e5&* &A o

(Beef),

91

ceo.

30

B

1/3

14

15 3x>a 20 20

). C ^i 5rr

15 Sko3 20

c??' 6^005.. <X

3^)03 8

B

40 ^oo-S 50 i T

2/3 ^?^o g^ss. ^^ 12 ^oO 15

B

92

30

50 7?^o ^cScrrf

80 i ?a65

frea, es^j^oD,

SPSSO, T^de

(condensed milk), ^^65)55^roj (skim

milk),

(cheese) ^^d^ ST'^ pe& "ScTS

2^5$ ^06"

(porridge),

O' GO. ^oeT 3 Sjou) 4 ^o2eg3 i

CD v

"SbS" (casein).

D te^coa. ^

dS"

6^003.

o^we

93G>

DT* &>3rio& 4

8 3:>o3 9

(cottage cheese), So

(processed cheese) ^gj^ ^rdj^eT5

^^coo. zy^

S5xrcg^ 6ctooa 25 &o 30 g

3, 30 ^^o ^5(5^3 g'^Scro1

;oj ^^coo. gy^e t

\j>Qr3:>j5e>"I&S". af^eT

6

S'^cS^S^, $^oS, A

(micro-organisms)

^)OJ^S'&^SSydSD e$A^ SST^^OJ

d^ 6^'5. ^To^3 143F

30 M^OJ ^GJO 160F ^e5 15 ^^ooo ^Sto ^c>O o O

SJ'^sisSei sste^cuo.-^e ^>e5 S"S

d'^'S^S^S" (pasteuri-

zation) es

(skim milk), ^;ggS&;35o3B<53 (skim milk powder)

60 ^e$o3tf&> esSOd^b grSxjS^S^SD (evapo-

rated milk) d&r&;gS^fc. sj6

g)l ^o (condensed milk)

94

5oo

200 Sbl)O

3s 3oS^ 3^ Scrcr^

100

1. 3&rDtfo:> (green leafy vegetables) 2.

(roots & tubers) 3. ^S&ptf^c&eD (other vegetables)

(menus)

(roots)

oo (bulb) , ^o^ 9C3 ^ C?0

JCO CO

(tubers)

(stem) e55t3,

(flowers) estf^J,

(leaves) ^S^,

(pods) -a^sb,.

95

tfotofio gr>tf7?dtSDOo,

, Sfcoeofl,

COO. J83^ C^^^J^CSotT6 C

^eS^tT6 C

lboi5S5x5^.- ^&^.S ^^oeT6

^S^SS^gScycp o

03 a-g;U

oeT6

,

96

100 . SfcoO 125

. 200??

soa. 100 i ?^^o s^^tS'eJG* ^SrC53 3,000 I-U. o "So""^^ do

^o-DQ.

(chips), ac3 533. oV ^^^oeT6S3SJ*C3 75 ^o-D 100 (v.

2.

;3

B 3^3^35, C

C SioSsS"T)a

5

'3j-Joe53Go* ^06.

(salads) S^.

97

63> C

so> ^J^-uo-S^T-

2.

3.

257?

4.

coo-

98

5.

6.

8.

oo

P oCD .

. 1. C

(citrus fruits), ^f\,

2. Vs -%

^Qoss, ,

^o; s

C

j)U

(berries)

(sucrose), SS (dextrose), 30*5 (levulose)

99

Do) 3r? &oo:ca.6 B S3 o So

CO A

^odoic^g ^i^r5 ?<o 3^353 3S> ED^-^a^ eSS= oaoV. CO,

7

C5 o o CO

eo co

,

C

CO CO

^oo &ciSg

(appetizer). Sodo %)dcK" (pudding)

tfofa ^j^beT'cco. Si3o": "oSo

r-& 30

>;3 (mustard oil), SJS^SD ^^"S (safflower oil),

(sesame oil), FQ&r^ (coconut oil)

(soyabean oil),

(olive oil) gy

100rt)3*3sqj5

>,:

. /

r33S* (oils) r^Si^^c'J* (fats) go'

Jrt! es^'J^ ^ (poly unsaturated fatty acids) ,C5:,),

IP5^o sirC7 cXb . c c to c:-,

"s3 CD,

;6i eS 03 ^ j: 3 V.T-, ;

-

'

&J i VJ

op^ ..0^ '>T*

tJ

k\j3 CSijC*-'-' ;""-'" :*wJ^ "C?*: "wwo^^jOO owx*J"O" w3 jii37 oJ C- '

li ;

*>

--:^ ~f5,;j~- 5.if?^Fc-. {Lr^^u?CP -oo* d;.;:A t^U -

03 i^

GCJD -oc^~ Sd^o^c^ ^Sr^^oui. -wS5j:s53^ca;

'cr ,.'1

5 oJ ,;.

^~5-^e ^r^cr^ ^I^fe^5*S (antioxidants) i:. .I

1

^oS" i 3^a fo^ or? ^'J-ZoJ5

eocS 6oo.fc-- C3 (

: /*'

V V O *2

So^i (natural antioxidant) oo^cb. Xj~!

T:".irf'

;

- v'-,>

(moisture) -a^io cccS cjcdrj3 oa^r^oa.

7 Ci JO oJ

o6 35 c^o^i 50 ' r?ss^o -2

101

CO

^(J-Ucw

co^

(sucrose)\ /

5 oo6 ^63 ofi. I ^a^r^^oeT6 -^ ^5cp ^ SoSS SOCP c^3 35A o ^ A O50

s^coo^ ^c3^ o^^condiments

and spices)

CGOI w,"

;e o

*; ^CS5scS5oe)o* "l^

(lysine)^oo^ouT

6

^o^^TY&o>.

^ ^er ^^) SrIT

/beverages)

Soot's. sr^'Po s Ox3o cScJS^toS ^oi. s^cp^t), tuS

",C

,s^g) c35oS"o ^^i^TT8

6^033. So^o !To& JT

102

seven)y

. -= ^, B (bicfour/n '

-OCO^CP 03

^6- '

o

103

^Qoss,

1 5.

104

3. CTR,

16.

105

fr" NO - I

So

(Balanced diet)

3^30*0 o^

MedicalResearch)

\i

o^, i

>y L

(Indian Council of

106

IV tT:

eSMsc-SStS S IV

III

oc co

70 ^ocC SO ^do

^- cT^ci3. ~?^ccsT : ^* C<' g) V.

,c:^c 7J

6 ^:cii 12 'j^To

V.

,C

035.

<.... ^C-C^X' ^_

"0*80^,

oj

600

107

C SfeoSbS"

03 Sr-o^ i Po^ ?& ooQ V. a

6c-efc2o ^5o

", C SioSoS' ^'J^i^

^tf&o. ^oSS S

i ^5rr ^od^c^o ^o ^1 c<t3s (per head)(j CO LT '

^ f 3?tef^D Bu_ V.

^33 i z$dv3 ^S A,B 3^oS)35"c^D, S^j^ex) A,D

rb^o AP o

(National Sample Survey) SD^S. ^r9

"^, ^sS^oeT6

3rtkx>;5

Scrcr 03 lotf

3 471 ^. &r*Z, i'^jScrc^eo14 ^.

80\JP.

^5"2) J5, 23^33 20 I 7T.

68 i TY. sycss&o &03, ?\3d3 14 i rpV * . ' CO V^. .

108

20 : f?. So^o,v cV

91 < /T.

"/ 3-\ sftCr c<!

57 ^.rr3

.

eo o eo

^coio 6b'o ^

TI dj 3^)^p^^. ^p^^orv {5j"& eSgoi 3

)^Sa^5go sjoeSSot?

otooS. s|

O^D,7

se g.^5 S^d5^ C5>2\. ^T8 6

o

rt5o ^^i rtofi* xSr 1

"^

109

S&STS) S"

1 . S^rr ^

B

2.

.ceo.

cS^i ^5 "3o3b 0^)^000. s^sotS &

SSyeso*o<&5S& sr^CS^.

S8^ 6cS5j3. SS

3.

Scx^eT* ^

4. ^0^03

o*^ ^5

6o{LJ"cco. -^CO (US.

(protective foods) S52P5S^SS. S^eT6

A, D.

^3^5 (^^^ocT6

-^B 55s s^^^^ScrcT3 oj ^?c eS^i S5co, o 6-

S<l3 SB^yca^D l^-^oiSSo&SS SSCSoo^^r

, oo,6

5. ^S

110

.cj5 ^> rj?.,

OFV!

Sr"i C3o

Cb>. !Do

O AA .' K ""T -.^Uuirr . cocco o / i rr*

200^. *" 170 ^85 i ?r. So So2,i5"i 5' 57

in11

116.7?. s^^ 28 ITT^. v.

85\j?. ^j^o^^, S^o;, /^crb 28 i rr

v ex qa

pc3 35 SSOT3 GO iotfo ij

70^. ifcssf 1.4(jr.

440Lnv ASwSaS" 7, 300 I.U.

2,500 csd&aoS" 1.8 ^.^0.8 .n-.

?b8oCSS

e*36$5c?CB o S^csSS 111

i

d

3o> SCPCOD (liquid foods)

^gd c

(cucumber)

d ccS5307

M5>E?i ?o o, ^r9^\ es'e?j od ^- ' J co

I 2>

I S^". C

23= "303O75 S

^ "3^^5:0 c^s?

eo

oOV o

43 ar-OoO^^. -^aS^o StT3

w^rdso

100^r;

c;o^o ^S3^oo^ (edible portion) d^ S5^^o^, ^02303 "S^

3&> 100

-a 100 r\

&,

100 ^SSjoo ^d ac&oeT6 6.8

350

112

20.4

0--K303

20

60

20

10

50

100L7Y

100L?T

20(if

100^JT

lOO^n-

50|jr.10

|jr.

20[jr.

70 33.6

2Q

30 .

113

S"o: 25 33. fe.

30,333 10 i TV-.

r^) ^0830 .T'

JOOi^rv.

75 i TV.

15 i TV.

50

(Mixed Vegetable curry)

20

10

25

10

o4*'^ ^o^^o 30nT l^o^Jtl

T3, 20 c^c-D 30 i TT'

2950

84(jr.

1 Q .

80 33.\jr.

A atoaoS1

10,400 LU.

1.9 S3.LTV.

1.53:>.^TV.

19 33.^.

130 Jb.l FT

8Q

(METHODS OF COOKING)

2. -!

3.

coo.

4. ^^SScrCP^^ 3o433ydk 3;o5^eSgoo (starch granules)

^ (cell wall)'

5./^d^sT^)^ ef>S" (avidin) ^

(biotin) 3 3toSb"sS3 -B'ScpSi o^oesbciSD^oc 5^ oa.

6. Sv

o5jo6^ l^^ sSoes&^oD (trypsin inhibitors)^ f

-3^co3.

(trypsin) &

115

3303 (wet methods of cooking) e>o<ty~&x>. fjtJ>S

ofco3e5 <&>o&> 3a3o<t3 (dry methods of cooking)

&FT3 ^TsSotoS^d^o^ 33)$ (frying methods)

1. &tfff3fetfo (Boiling)

)S5>o oddo. o&c (X& 212F<x rsv-

j^

o do

aA

coolb a.

^^ "3^8*0 .D&i 5 gT'Ko^OD^o doa:^SbC5 ^oO, S&

(gas)

^0^003

116

3^3? 3 &o*o*fctf ^oa^To 3 35Cr co&

cco. 2osc3:5o:> S^S^SS ^

3 nt5 5^ 3877 ^d^.t eo

S>itSf e>^ sS^D (citric acid), 33rt" (vinegar)

oi A

(Simmering)

200F &x& ^oto 93C

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(direct steaming), ^(sx v

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118

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120

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33 g-cr 5=430400*

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142

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3&2FS30CT

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156

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3000

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3500

2200 ^.(mature)

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160

(^supplementary

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150

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SUGGESTED LIST OF REFERENCE BOOKS

FOOD AND NUTRITION

L Normal and Therapeutic Nutrition: Fair fax T. Prondfit

Revised by Corinne H. Robin son.

2. Prlniciples of Nutrition

Eva D. Wilson, Katherine H. Fisher, Mary Fuqua.

3. Nutrition Jn HeaHh and Disease

Cooper, Barber, Mitchell, Rynbergen green.

4. Nut tition Chancy Rose

5. Nutrition in Action ; Ethel Austin Martin.

6. The Nutritive Value of Indiai Foods aud the Planning

of Satisfactory Diets-Special Report Series No: 42

W.R. Aykroyd Revised by Dr. C, Gopalan and

S. C. Balasubramanian.

1. Applied Nutrition - R* Ra]alakshmi

8. Nutrition In India Patwardhan

9. Recommended Daily Allowances of Nutrients and Bala-

nced diets. Indian Council of Medical Research