Key Features
- Basic nutrition, clinical nutrition and nutritional requirements for different age groups and elderly
- A concise discussion on nutrient variation in diets during various diseases presented in a simple language
- Recent advancements in dietetics for the management of critically ill, gastrointestinal, renal and cardiovascular disorders, diabetes, surgical conditions and cancer
- Calorific values and nutritional content of different food stuffs provided for monitoring self-intake
- A large number of tables, diet charts and flowcharts added for enhanced learning
These features make this book a ready reckoner for dieticians, dietetic interns, physicians, home science and nursing students and allied health care professionals.
Table of Contents
Preface to the Fourth Edition v
Preface to the Third Edition vii
Acknowledgement ix
Chapter 1 Normal Nutrition 1
Nutrients 1
Roles and Functions of Nutrients in the Body 2
Carbohydrates 2
Fats 3
Proteins 6
Vitamins and Minerals 8
Balanced Diet 13
Energy-Yielding Foods 13
Body-Building Foods 14
Protective Foods 14
Dietary Goals 14
Dietary Guidelines 14
Basic Food Groups: A Guide to Diet Plan 15
Cereals and Cereal Products 16
Milk and Milk Products 16
Meat and Meat Products 16
Pulses and Legumes 16
Green Leafy and Other Vegetables 17
Fruits 17
Fats and Oils 18
Normal Diet (Menu) 21
Pregnancy and Lactation 22
Breastfeeding 23
Diet in Pregnancy 23
Diet in Lactation 25
Diet for Infants (Up to 1 Year of Age) 25
Chapter 2 Clinical Nutrition 27
Clinical Nutrition 27
Digestion of Foods 27
Digestive Juices 28
Absorption of Nutrients 29
Factors Infl uencing Digestion and
Absorption of Nutrients 31
Environmental Factors Affecting Food
Safety and Quality; their Infl uence on
Health and Disease 32
Chapter 3 Therapeutic Nutrition or Medical
Nutrition Therapy 33
Nutritional Assessment 33
Anthropometric Parameters 33
Biochemical Parameters 37
Clinical Parameters 40
Dietary Assessment 40
Therapeutic Modifi cations of a Diet 43
Objectives of Diet Therapy 43
Chapter 4 Diets Modifi ed in Consistency 45
Postoperative Diets 45
Clear Liquid Diet 45
Full Liquid Diet 45
Soft, Semisolid Diet 46
Water and Beverages 46
Soft and Cold Drinks 47
Tea and Coffee 47
Milk 47
Chapter 5 Diets in Gastrointestinal Diseases 49
Acute Gastrointestinal Conditions 50
Chronic and Nonacute Disorders of the
Upper Gastrointestinal Tract 50
Disorders of the Lower Gastrointestinal Tract 51
Constipation 51
Irritable Bowel Syndrome (IBS) 52
Ulcerative Colitis 52
Malabsorption 53
Coeliac Disease 53
Diverticulosis 53
Pancreatitis 54
Liver 54
Liver Diseases 54
Low-Residue Diet 59
High-Residue Diet 60
Chapter 6 Surgical Diets 61
Preoperative Diet 61
Postoperative Diets 62
Diets in Gastrointestinal Surgery 62
Diets in Other Surgeries 63
Diets Following Fractures 64
Nutrition in Bariatric Surgery 64
Nutrition in Liver Transplantation 68
Nutrition in Kidney Transplantation 70
Other Nutritional Disorders 75
Chapter 7 Nutrition for Critically Ill 77
Burns 77
Harris–Benedict Formulas for Basal Energy
Expenditure (BEE)/Basal Metabolic Rate (BMR) 78
Equations and Factors to Estimate Actual
Energy Expenditure (AEE) 78
Equations for Predicting BMR on Adults
(kcal/24 hours) 78
Thermic Effect of Food (TEF) 79
Enteral Nutrition 79
Parenteral Nutrition 86
Chapter 8 Diets Modifi ed in Carbohydrates 87
Diet for Diabetes Mellitus 87
Nutrition Recommendations for Patients
with Diabetes 88
Calories 88
Proteins 88
Fats 88
Cholesterol 89
Carbohydrates 89
Fibre 89
Sodium 89
Alcohol 89
Vitamins/Minerals 90
Goals of Medical Nutrition Therapy for
Type I Diabetes 90
Goals of Medical Nutrition Therapy for
Type II Diabetes 91
Other Nutritional Factors Associated with
Reduced Cardiac Risk for Diabetics 103
Traditional Indian Foods in Diabetes Mellitus 104
Management of Diabetes Mellitus 104
Health Education 118
Other Associates 119
Diabetic Diets Based on the Exchange List 120
Diabetic Diets—Menuwise 122
Diets for Special Groups 126
Chapter 9 Diets Modifi ed in Proteins 135
High-Protein Diet 136
Diets in Renal Disease 137
Acute Renal Failure 137
Proteinuria 137
Indoor Diet Charts for Renal Patients 139
Diet for Outdoor Patients 141
Chapter 10 Diets Modifi ed in Fats 143
Low-Fat Diet (Digestive Intolerance) 143
Cardiovascular Diseases (CVDs) 143
Risk Factors 144
Hypertension 147
Atherosclerosis 148
Stroke and Other Peripheral Diseases 148
Cardiomyopathy and Cardiac Failure 149
Rheumatic Heart Disease (RHD) 149
Dietary Management 149
Yoga and Exercise 157
Yoga and Meditation 157
General Guidelines for Coronary Heart Disease 158
Dietary Recommendations for the Prevention
of Coronary Heart Disease (NIN) 158
American Heart Association’s Guidelines for the
Prevention of Coronary Artery disease (CAD) 159
American Heart Association’s Lifestyle
Recommendations for Risk Reduction of
Cardiovascular Disease 159
Acute Cardiac Diseases (Congestive Cardiac
Failure and Myocardial Infarction) 160
Diet for Acute Cardiac Diseases Like Congestive
Cardiac Failure and Myocardial Infarction 160
Subacute Cardiac Disease (CAD) or Ischaemic
Heart Disease 161
Low-Cholesterol, Low-Triglyceride,
High-HDL Diet 162
A Day’s Menu for Low-Cholesterol,
High-HDL Diet 163
Chapter 11 Diets Modifi ed in Minerals 165
Low-Sodium Diets 165
Low- and High-Potassium Diets 167
Approximate Potassium Content of Commonly
Used Foods 167
Low- and High-Calcium Diets 170
High-Calcium Diet (Osteoporosis and
Osteomalacia) 172
High-Protein, High-Iron Diet
(Nutritional Anaemia) 173
Chapter 12 Diets Modifi ed in Calories 175
Obesity 175
Body Fat Distribution 175
Percentage of Body Fat 177
Health Risks of Obesity 178
Weight Reduction 179
Factors Contributing to Obesity 180
Energy Imbalance 180
Food Groups 181
Energy Needs 181
Proteins 182
Carbohydrates 183
Fats 183
Vitamins and Minerals 184
Approximate Daily Allowances of Each Food
Group for an Adult on Reducing Diet/Day 185
A Day’s Menu 185
Obesity in Children 187
Exercise 188
Tips for Healthy Lifestyle 191
Diet for Underweight 191
Chapter 13 Cancer and Diet Therapy 193
Infl uence of Diet on Carcinogenesis 193
Dietary Risk Factors and Cancers at Various Sites
in the Human Body 194
Diet Therapy 195
Assessing the Patient’s Nutritional Status 195
Formulating Appropriate Nutritional Support 196
Feeding Modalities 196
Eating Well During Cancer Treatment 197
Can Good Nutrition Treat Cancer? 198
Managing Eating Problems During Treatment 199
Coping with Side Effects 200
Chapter 14 Diets for Inborn Errors of Metabolism 211
Phenylketonuria 211
Sources of Phenylalanine 211
Galactosaemia 212
Chicken-Based Feed 212
Moong Cereal Feed 213
Coeliac Disease 213
Foods to Be Taken 214
Foods to Be Avoided 214
Chapter 15 Diet and Nutritional Needs of Elderly 215
Factors Leading to Inadequate Nutrition 215
Foods to Be Included 216
Dietary Tips for Elderly 216
A Day’s Menu for an Elderly Person 216
Chapter 16 Miscellaneous Diets 219
Low-Purine Diet (Gout) 219
Low-Oxalate Diet (Renal Stones) 219
Low–Vitamin K Diet for Patients on Acitrom and
Warfarin 219
Chapter 17 Test Meal 221
300 g Carbohydrate Diet 221
350 Calorie Breakfast for Diabetics 221
Appendix 223
Index 231
