Nutritive Value of Indian Foods (NVIF) By C. Gopalan, B. v. Rama Sastri & S.C. Balasubramanian, Revised & Updated (1989) by B.S. narasinga Rao, Y.G. Deosthala & K.C. Pant (Reprinted 2007, 2011)

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  • Nutritive Value of Indian Foods (NVIF) By C. Gopalan, B. v. Rama Sastri & S.C. Balasubramanian, Revised & Updated (1989) by B.S. narasinga Rao, Y.G. Deosthala & K.C. Pant (Reprinted 2007, 2011)
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This book provides detailed information on the nutrient composition of wide range of commonly available Indian foods with their scientific names available in different parts of India
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Preface

Introduction

  1. Nutrients and their functions
  2. Non-Nutrient composition of foods
  3. Foods and their nutrient content
  4. Effect of processing on nutritive value of foods
  5. Nutrient requirement and recommended dietary allowances
  6. Habitual diets in India and their adequacy
  7. Nutritional deficiencies, their prevention and control
  8. Dietary Guidelines

Notes on Food Composition Tables

Food Composition Tables

Proximate Principles: common foods

Vitamin Content: common foods

Mineral and Trace elements: common  foods

Proximate Principles: less familiar foods

Vitamin Content: less familiar foods

Mineral and Trace elements : Less familiar foods

Essential Amino Acids: Common foods

Essential Amino Acids: Less familiar foods

Fatty Acid Composition of Edible oils and fats

Vitamin B12 Content

Oxalic Acid Phytin  Phosphorous and Dietary Fibre in foods

APPENDIX-I

Recommended Dietary Allowances for Indians

APPENDIX-II

Names of food stuffs in Indian languages

INDEX OF FOODSTUFFS

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