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Table Of Contents

TABLE 1.1Food Sources of Major Nutrients
TABLE 1.2Methods of Food Preservation
TABLE 2.2Atomic Particles
TABLE 2.3Differences between Inorganic and Organic Compounds
TABLE 2.4Important Classes of Organic Compounds
TABLE 2.5pH Values of Some Foods
TABLE 3.1Food Sources of Proteins
TABLE 3.2Food Sources of Oils and Fats
TABLE 3.3Oleic Acid and Linoleic Acid Content of Food Fats1
TABLE 3.4Sources of Calcium
TABLE 3.5Sources of Iron
TABLE 3.7Food Sources of B-Vitamins
TABLE 3.8Food Sources of Ascorbic Acid
TABLE 3.9Nutrients: Functions and Sources
TABLE 4.1Recommended Dietary Allowances for Indians—1989
TABLE 4.2Nutrients in Food at a Glance1
TABLE 4.3Food Guide based on Basic Five Food Groups1, 2, 3
TABLE 4.4Nutrient Density
TABLE 5.1Preliminary Treatment of Foods
TABLE 5.2Classification of Cooking Methods
TABLE 5.3Temperatures of Cooking
TABLE 6.1Properties of Plant Pigments
TABLE 8.1Moisture Content of Foods
TABLE 8.2Water Needs of Human Body
TABLE 9.1Sugars—Natural Sources and their Components
TABLE 9.2Sugar Syrup and Its Use in Various Preparations
TABLE 10.1Important Tropical Pulses1
TABLE 10.2Composition of Dals and Pulses (per 100 g E.P.1)
TABLE 10.3Composition of Milk and Milk Products (per 100 g)
TABLE 10.4Average Composition of an Egg1
TABLE 10.5Classification of Poultry
TABLE 11.1Fat Content of Foods1
TABLE 11.2Fatty Acids in Food Fats1
TABLE 12.2Composition of Leafy Vegetables (per 100 g E.P.1)
TABLE 12.3Factors Affecting Plant Pigments
TABLE 12.4Indian Salads and Dressing Used
TABLE 13.1Composition of Fruits1, 2 (per 100 g E.P.3)
TABLE 13.2Nutritional Contribution of Fresh and Dry Fruits1 (per 100 g E.P.2)
TABLE 13.3Colour Changes in Preparation
TABLE 14.1Caffeine Content of Beverages1
TABLE 17.1Chart for Preparation of Fruit Squash
TABLE 19.1Common Pesticide Residues in Meat, Fish and Poultry1
TABLE 20.1Types of Adulterants
TABLE 20.2Health Hazards from Snacks
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Published by: asallam on Mar 03, 2011
Copyright:Attribution Non-commercial


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