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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
3. Q ^Oto (Steaming)
(direct steaming), ^(sx v
(indirect steaming)
^ ,
e5 6^ sj&O CO
SotoS-iS ^S iO V.
"
(khaman).
117
(b)"
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ssure cooker) Scfc" "&
1 .
Sj^S'A'^) (outer vessel)
2.&s5'?V3y5r
eo^i" (rack)
3. &Qo^"8o^ (ceiling ring)
4. &SX3j s5oj^(lid)
5.^3.5" "3?bg^tD6" (pressure regulator)
6. ^o^ ~^_S (vent pipe)
eT6cl" (rack) "Si
^crog
5" (custard),
4. ^^J6^ ^ ^0&) (Pressure cooking)
(pre-
(pressure)
118
-e^er
5. ^0^i^j5^ (Stewing)
200F e5
&a 525
6. ISQ^O^ (Braising)
^J ft^TSlD
^(electric
(Dry methods of cooking)
1. $$2ptb S"*O;\Q (Roasting)
^57?
119
(Baking)
(oven)c<Lo:>ca. &*
. es>^SSFBa^fc:). ,D<^s*
(Baking oven) &>S*V?QV* rnfo/rp3. s"3c<", r^S",So^S" Sr o
escooco
i /
V
TV : 250F ^o) 350F
2. ^J-^CO/T : 350Fc3
3. 3&<r: 400F ^oO 450F
4. ^a/v : 450F ^5ooO 500F
(leavening agents)
"IFoo 6
120
3. Sj^o (Parching)
33 g-cr 5=430400*
4. J^^^4 "SS^O (Frying)
1. Sg^SSr^eT6^ 53cSo (shallow frying) 2.
^o (deep fat frying)
3oo30t53^. ^c^^fego Bo^s^dSjoo, e5e?^S' CD
O'NS.J
S^T(grate) Bed: ^^DO 1 ^S ID^O" PoSo 3rr^)
"Scxxg
121
3&1
es
SVoJ CO O
eo eo
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coo.
(Recipes)
1
1/4
2
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S &|^2^ ^dsTrrS dS=t5 (tea pot)5* /T
(tea-leaves) Sc'c ^cco SSo i&
(tea-strainer) -d^i o:5^Zf
225|,-v.
500 aj. a.
10j,v.
r-0
Ibfi
(boiling point) SS 4S&3HS 5 30 7 SS
bc;ix), &rov~- -^
"^
cj^eo"
^
oeSaSeaS ^SaiS IjoSy (egg shell)
>o;> - 9Q
fcboa. ^ Stfcrr Sgtf ;beb^3 Sj-5/r- e~ fc^ (hardboiled egg) esctT>&. S^ sfctffi &ST
,r^& c^Z e^g^^V^- >*
,,
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of'"*'--"-'
^ST^ $r\o &&^ted^ (soft boiled egg) el 2 ^^-c^^,
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(Khaman)
(Costard)
be c^f,eo
i
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(Phulkas)
8-g
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^SS ~5: c3. g* <DT;c5\-J> J
i.^;^: 5":
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sT (double boiler) ZS ^-
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?S^ *T'CO
125
(Parathas)
2 2
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10 F.
SfcotfoT?
126
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cxr_ 30 [f
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(funnel
shape)2e 2S,
127
<Si "Tv
5-6
Sbofi,
250\jr.
250^7T.
30^/T=.
116 ITT.CO \-
o o 5 i n.CO V.
oCO CO
128
35
5i
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115 ^15
(jr
10Ln
2(if.
Q
55 i TV.
6&&cfiaer* ^c
(Biscuits)
2
2
1
2
2/3
15tJ CO
10
129
(3/4 Too.Sb. Sfcc
&e >s 12 ^o(j 15
-|f" (Plain Cake)
55^8^5^^Jj-
60(j
60 ^-60
(jr
60L<r
(vanilla essence) ~do&> &gi ey,
1 ^.
syrr5 S)Tw (
"II" da^Si (cake tin)
"IffigJ^eT*
^o ^e^c^s- ^^ J^5^
lb IT 3* "If
t^ S^ S^do ^o4oSJ^^^. ^
(wire mesh)
9}
(STORAGE AND PRESERVATION OF FOODS)
i
x.
Dcv5 $;vO ofV^jJ
e^r^oc?- QZi.;
eSSGxScr^S o^yo 3&23e?^:o d-."^
, -^ i, -.C -
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c<I
tfc3:>. ^o ^P'^^-D "lei >
cJ c 2) ci \_
c35D 3^6 2po"!i3S SQ^CJW SC^^GD (Central Food Technological
Research Institute, Mysore) se^tfSoD s8^> ^"Ss^* tffeS "5^c^N
(coating) 3t) sc< O^ *5rjf>
a>o
&FrIT
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I -i^liO^^Cj
2).
d
60a.
^rddo ^oo-DS, ^}
132
i S^jv.
35^305 ^OCJ^OD. &,
'
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(condensed milk), grtxjs^ I tf&o(evaporated milk)
eo
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353^2300
^ 2^055233, 350^3^^$07
oo to
133
^:i tfor
O3 (bacteria)eo
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1 3^ 55v. CT
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6
3.
134 5T-Iv
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17.
1 r^
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135
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S"a:d ^ SCTCP oSSo ni3eo cs> eo
S^, "11", asSeo "SDoCS^ ,^4,3^ sjotlo*
136
3:r-o* o> (Canned foods)
24 K
Sv
5-10
24 55ooO 48 ?^otoo S58& 3&3P&OC5 60
0.3 ^
ejir\<^
S^oeT5
138
3, Sofa
1.
2.
3.
(a)
(b)
(c)
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ooo.
(yeast), 2oj-2? (mold), 2^1 (bacteria),
000.
oes sxr^StD o
se^D (osmotic pressure)
i? <jr6-OJ O tv
eo
,CO CO
(neutral
033.CO CO
CO
Cj)
1.
2.
3.
4.
5. o
6. eSFttScrtf 06^ eSS^ 5?$$&c?u> 03
i S O ^5i d5oV. v.
(active form) Sstf^ssStf (spore stage)6^?r^)
,e^'t:^ o/T ^oS pH
GO <35
35C SSOO^ 37C
*
033.
140
^ 00*
3oefcc3*QX>.
5
(Catalyst)
^ioti: (Chemical'ji o! ci
Composition) Jktf, ^ ea
. esoils-g'
c.Sc&oS && pH (optinr~fi
um pH) 3$ 553
T>15B
|2J V..
oo (proteolytic organisms) ^J^^ &~3}\
pidb3
bi ^OQ
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sms) esS ootJ'bo. r^ Sotfo^oo6
SLT?^-S& fc5^cs5ec^-
(anaerobic organisms) e>) ssctr ^. ac?^ro^3 ^
i c^,j"<ou*6Sj c6S^v&' sssjssS"^ (combined form of oxygen)
J^i ^"3;
^ -aj., g^ o:)
gj 4^,.^
142
T(alcohol), er^I e^sto (lactic acid), et3s^2x> (acitic
acid), $6^l* eaSfc^ (formic acid) S^tfeSjS ^p^
(growth inhibitors)
(spices) S
.
CD c^ es co.e^
5 ceT 50 ^e-o So^'-^cto c:j-S",
r4 5c5:^o D:6C3> GO
7CO _,
bc3. 65 c^o-^70 ^^SoS^D ^oC5-5 feoto *SXoi
003.^ .3
(filtration) , ^"loifigtfsa (centrifugation) o a^c
eSSo eToAo(
(filters)
5d5o5'jo^ ^5oSO CO
65", e5|^n^^, gsd^osT8-^a
SeS^a ^33(53^0^ wi^D^o, 5",
^e5 a
ti (inactive)
(seal) ^^ SeSS'&Sd^aa ^^oK (canning)
"
\
J|^^Sg
(clostridium botulinum) esSjssS"
212F
144
^-=g ">J^-.^ 3o^~f: 23 S3 y3 S^S" (pasteurization)
O
s's: (spores), id Sere^ grl^e^S":^ (spore bearing bacteria)
"^ S^S" ^^ i r
^^^ %jhCO oi xJ
i ^SSfi ^2o? 2 Dv o u~
(pectic) <DoS^ o_
S'S es^PCScro ^ 2r^ S"
oQ.
185F -d 25
CO of CO
r:^ 3435 35of spSbStfea (sterilize) 3&S 3d fe&o^ Sod^
145
CO CA
I (v^ C-iL^ S
18.
oSSD tf&c&SS
(freezing
point)5 SeoSS"^ e&
&>o-D^&6"*okJcro. JrSbSCcaaoCfc^Stf^
eo S&CF^ (equilibrium) a*
32F &> 3 35F $&
32F^^TV^) eotf&ffj
Ss^
o. eS^) 2 &&{ir c^v
1. a5j*^o7? So53c$53^o (common storage)
2. Stfo^ss 6^?^^ SoSSc&tfo (Chilling)
.t^^ct'^to (Freezing)
10C
Soo Se
(blanch) 3S>
^a
2 &oO 3
(blanching)
S>e>25: SStfg ea 147
oO>
ceo. safc3 e>3 tfofo,> CO
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5. Sn^S^cycXSDoo^S) n ^ 2P?TtfD&oa. eotoSe^ ^&i S
tforb
(Canning)
(can) 6^
(process)C3
i K^oo
240F .^oO 250F
- 536 ^
148
3%
-3.
(Preservatives)
3&2FS30CT
,St5f wS^SM (acetic acid),
(vinegar), eo^ff (alcohol), ^r^:), So?te<5i eSa^e
oS^eS* (sodium benzoate),
(Potassium metabisulphite) o^ c3o<&
2.
3.
4.
2.
2.
3.
- . ,.149
(objectionable flavour)
o
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3. ^OOs^ r'^rd d^oo*
4. gr&d&So SosT'cSrtS' SotbCbtfofe a^ Sofi<X CO
(Radiation)
. -^ Ses&o*
(Dehydration)
to rocd ^ SS 3*3 Sr^CT 55^ oS.
63 CO
J6 oOoS^S8 ceo.
SeS: 35* cs 151
X off*
66 ^^o xTStf ^l es
j ^J^^o. 66
^(jams), ^&^OD (jellies) Jbs&j 3
(preserves),
(marmalades)3't) 3
SC)
4 "^>o. Sb.
5roSS3StSS-^dff* si>8j
ar
10-15
(tongs)
tf^e^fiO s^^Bl)o ''
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20&^)
(onethread
152
consistency) e),
5fo &:&a (twoor three thread consistency)
(Lime Squash)
2
2.5
1.5
85ft sfco^
3 610 ^. v
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(edible yellow)
>.
1 eT*
| So*
1 ^ fozSD 400
153
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2
2
S&A 3^^3 ^33gv
30
(extract)
(Orange marmalade)
10
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cS S& 2%fFoxgSbtf Itej^
8-5' etf Koto
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> rbdt
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8 "So. 3. s^
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B. 1 6^ 5<5 Sw^ega 2 J
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C7 Co
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2 ^c 3 &Ko 5^o C3^ a&o^) >o-D 48
8
3cSSDSS3.
155
156
"Soo
4
i
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1 2
40
40
20
i &
40i
40
40
10,(NUTRITION THROUGHOUT THE LIFE-CYCLE)
lbS 23$t
eo, SJ^3 ^S^J^r^oi 7^5 es
SoCSoc^oo.
KoSoO
a^ei
158
(foetus)
12 ^ao ^^^reS-^^rtao
^^ jfofcr-efc llbo. Sb.
-D 15 ^Soootaoa. ^"Sb^a ISoo^ 3o&!>8
40 TOO.&:, Sd, ^Sj-c'o 3000
^oio:o2j. i Sj'ca&o d ^6?5o^oC afS^Scyo 0^3rt O
(uterus) ibbbJto&ooa. ^^r
C3oSo?>g
159
3000
ofc.
Ib3totf3ca fc
3500
2200 ^.(mature)
(premature)
(skull bones)
es^tfoo6
2fSi.g ^cro* 03 ^01 $r?cr
obS", , A
160
(^supplementary
foods) sjSjee^r^^ -ser
e9o3rDeT
s3 5^
(iron-deficiency anaemia) ?b8ef>c5S^
A
(abortion) estf^S^. "^ &e^ S^desSSjca (still
births)^j^o ^o^5S^cxp. tfs^fcpSSg
tJT>
I^c35jo
(toxaemia),
b^1
&38&S* SftSies 161
sp
CO
6o).
5.^000.
162
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. liSS JSj^^o-0^ es^rb^crc^oo *a
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5Do5Srb
11-00
500 ^. I). SfcoO 800 3D. I).
163
3&> 5(J
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12
Sroo,
tf>2'3.
100 SD. &. #CO
B ^S^oo* 700 ^. I),CO
1000 "0*603 S-SS.
3000 "le^So
100 28
100 ^. &. & SSoST 1^ 1.2
500 Sb. S). S-05SDCo ** Oi CO
"3ood5<3
130 10*603 ^900
esdSSSoFV 1000
o*zsgj 2000
2800
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35
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TO
23
1 1 rtoiOeJ& ~. $5
oCo
165
...,. <;*.'
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166
s2oS355
05^5
CO CO
o:> 3DCO CO
o:>
ceo.
19.
(Breast-Milk)
1 67
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SSCD r>7?
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Oe5o.
CO CS O COO&%i
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strum) aes.So SooOd. e 5*oo OS^rr3 ^e$ s^o^xSjS) ?5o?bcr* ^o
(mature milk)
^oo-D
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12 && dep?t>SDoa. ig&i-S,- 4CO V.
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383^
168
Jti&DoSSeS. S) 15, 20
(Supplementary foods)
n8:^
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050^
sS) ^bo o*o wl^ttStt i SCO Vte
eS),
Ibe5 o^o Sis e^tf^cra* o^ ioa qD co
(under nutrition)^,
(marasmus)^ ^6e^)^&. . s ^^ $o3
>o o& i sCO V.
2, 3 S3o^oo'
Sd&Sjj
169
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5-3
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170
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oil) 7?S ^0^23= 3&&SS^sjSjeSo
3o*}o&. StSeT6
A, D
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171
i &S>
ocrs
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(bread crumps)
tS'oD i^ofe Ib^^-JS^.
^&o-D (soft boiled egg)
, 2J<t3:> ^co 7
v. ^ Q eo
cs
172
2)3 gCo
(Glaxo),
>\ X&SO X. o
^3! $07?X,
-S*
100
03 3t gCD CO
120
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12 ^J-^PQ SCS53^3 SS5bg3 0*83Pg3 S6^?V=^33 ^^^3 100 "0
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SfcoO 600
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7-9
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175
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11-00 o. ^ro: 240 so. 6.
2-00 . 5>oo 240 a>. 6,
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3-^5 2-4
2-4
1000 fio. ^S SPGO "So S^eS^Too 240 So. I)
176
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IV eT
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SbG G"!r> co
Ib. 6. SooO 300 Sb. I),
CO
d&r
ODOi CO
(salads)
eo -co
5
2 ^ooO 4
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177
200
. 1 ^oo-D 5
esc 5
178
d>e>
a,"1^8 cDSo) ^F
> io e iS $5oicJ CO CO V^
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(20 CO
aa
^J6o eo cs
5 sfooa 12
179
1-5
(snacks between meals)
:. 8, 10
180
20.
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181
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ssST?
5
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oD^Oi S
182
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d ^oo^cxo. O
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183
tfofo, &72;&v 3ci ioj^oo
5* 382*1
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IV .6*c
184
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(thyroid)
(BMR) i g^sS toV. V A
ao^rcco. 50, 60
*^70
50
^^>5 65^5500*
i 5SJtfSSj3
A CO Era
(volume),
CO A CO
(Pancreatic juice) eTtaS" (lipase)
&& o
CO
185
^oo* C Stol^S",
CO A CO
oeT* ^^J^1^ 85" ^^)* o cr
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OSS^ So o e^CSSDS) ^7fc5S) $p5 TT ^<^o ^r-^d Co.CO O^ CO ^^ o
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186
::>3XGr? 50
r^o 65 ro
J^J^GJ 2000 ItJ^Seo es^bS^. 65
1600-1800 ^6^800
A 00 x.
.- ^.dj o es^Ooo* r^c^crcr- cj '
J o -ij CD
(adults)
.*
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3 10 S3. ,T>. o^S" 6cj52'3 "6^60^3 8ft c-^dc^e B T
V.
?^ 6 r^3Cw 8 Fr ^O- &
3&3*oS* Sfttea 187
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(break-fast)^O^S^oo^ fe^i*^. r^acro^oo ^0 s*2dSo
C3
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^S", 68)CO CO
(Diet for Over-weight)
rocses
24
55 j rr.'
^oO ,57 s.> ?r.
188
10
20
20 ^cy 22
18
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. i Sv.
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J5d5jeroo
189
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5 3* tf o
^0) ^
(diabetes)
2025 SS<JSD 5S30-D
190
voJ
34030503,
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*;-
' J -
191
(Diet for UndeMveight)A
35
192
s&tflbS
e5era
(hyper
thyroidism) X
(chronic diseases),
400 ^oO 500 "
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90 . ^o-D 100 r.
FoSo
. b<5* ^ ^A
193
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11
ca J
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(liquid diet)Bc3
^a'gO^
(convalescence)
^ ^$07^
195
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3^#>ejji (chronic diseases)
r_i
0*^65) ^ooeT5
esc&r
(Liquid diet)
(Infectious diseases) ^descoo^^v^, W^^ST^^^SM (Inflamationof
Castro-intestinal
196
(acute)
(whey water),
SoD, affJ> 5 (egg flip),
s*-3;5 ^3, So^ao, s-5), *S
dcttr&S^fc
(cream), (lactose) ^DdSf^
i
200 So. 6. ^o-D 250rc? i SS
o'nl
(Soft diet)
"^50^0*5, (spices)
(poached egg),
(halfboiled
egg)
197
c
(Bland diet)
(chemical irritation),
(physical irritation),^^ Soaotfi 3*33SSD (thermal irritation)
(gastric or duodenal ulcers)
a-^ 3^(diarrhoea)
1.
2.
3.
4.
5.
6,
7.
8.
9.
10.
(Diabetic Diet)
es^tfo
198
, )do?f0:>, ^o^St3 ^5
(Low calorie diet)
ef)oaoSarx ^0^006. sSJ^oscS5o& (obese),
(hypertension)
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(High - Calorie ffigh - Protein diet)
199
es^Soo6
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o^S^oQ.
(baking soda)
leoo, i
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flip)
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1S^j 185
1g3j 115
1 ^j 150
1 j 195
150
t 205
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5
1
205
225
85
20
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6
206
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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