a-.

SSoS

"i.

a. a.

8 2

CNTERMEDIATE
Editor:

(Home Science-Food and

Dr. (Kumari) G. V. Subbayamma; Second (Revised)

Grihavjjnana Saastram-Aahaarapadamhaala pooshaNa Nutrition) : Author: Dr. (Smt.) K. Chittemma Rao;

Edition, 1982.

TELUGU AKADEM1
Hyderabad

First Published,

1971

Second (Revised) Edition, 1982

Copies
:

1,000

portion

Att rights whatsoever in this book are of it may be reproduced by

strictly

reserved and no any process for any

purpose without the written permission of the Copyright owners.

Published Tby TELUGU AKADEMl, Hyderabad - 500029 (Andhra Pradesh) under the Centrally Sponsored Scheme of Production of Books and Literature, in Regional languages at the University level, of the Government of India in the Ministry of Education and Social Welfare (Department of Cultured New

:.

Us.

Printed in India

Text at Boys

Town

I.

T. C.,

JaMnuma, Hyderabad-500 253

Cover at Charisma

Hyderabad-500004 Andhra Pradesh,

.Printers,

4fcn

flo

'

do ^ooOd^ SJ'^Seo Ws^oorp 3oi^>eSJ^

1

&o.

1966

^STOOXD-CStfO,

3. i.
(JS

^f

RjS"

1969-70

oi

&

IV

(Experts)

<D^^FJ^.

3*8

ScS 8

Aoo^X
(Editors)

&Sa*c;S&o
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CA

off*

^Dr^S oCSclo

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1965

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oRg6o-S?S

c^cr

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('nutrients),

(foods),

^sto (Organic Chemistry)

vm
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83

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5.

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26-38

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194203
204-205
206-217

218-219
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220-223
224-239

3*J

240

(INTRODUCTION)

e3o*rtg

3cs

av.

(Chemistry),
(Biochemistry),
(physiology),

tSb &>D

(digestion)

(absorption)

(Nutrition)

2.

t5^rt5

3aoG6^3

S^S^OD

^^o^^co
otf
6

0*10^

3.

3CT>o*e;>

(malnutrition)
3*.

t:

gj*cr

"

(Uiaderautr itioa)

(1) \ /

CO

CO

(2)
(3) (4)

(5)

(6)

S3o'3^5

^ceicT'o^,

3^3 ^

(posture)

(7)

^
J5^

(8) (9)

&3j

(10) / \

(11)

(12)

(13)

(14)

^P^^CSOT?

eofcODSrje&cgD

?b8srS

5J"Te6"

eo

<g Co

)_

gca

(canteens) i^tS oO, ^ ej

ooors 8 6otJ*(^).

fc3~3o$!:>o

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)

^&.

2^^

ScT'^^S esoto

&toO^

J)iS

"So* 600
crtfD.

esto^oiS

o.
:

-SS;

^tSffoo :frtf&&>& s*5oi^ a^j^oScrc^c^ (amino acids) " 8 ^oil^ ^ ^o" (hormones), eoaS^cxo. ^S?5o6^^^
^TT'^o
i

"8J

4 "6^5o

^"S*D (enzyme) o x *aeids)

o5d5j^Ss

s^^cft^

es'So ,5*
cS

esSJ eS5^

(aminox

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

ooti, fooS (heart),

SLtt

(absorption)

go (utilization) ,e5^C3 (transportation)

e>o3o3d5"

(iodine),

sSof

(zinc),

(copper) ^tfeSjS

"S^ar^^p
(enzyme)o

o JO^_S"D mones),

SJ

(CARBOHYDRATES)
Sl7 0, iodacrcr oj U^ O
1

3u3 3 343a
Q

s^oAlr c
&/

S^ew eo
7

V.

g?

C3

7?So*s

s^)S"2

cSSr
-

l_jS'

(carbon-dioxide)^

Sd

synthesis)
o

OD

O^J^T coo.

Sj5 ^c^ (H 2 o)
soto, 2:1

SJ

(Classification of carbohydrates)

(chemical formula)

(monosaccharides)

^^(glucose)

vei^S" (galactose).
II

S^^Sco
2J
8

(Disaccharides)

^^
s

(sucrose),

6^5"(maltose),

er^S"

(lactose).

Ill

(Polysaccharides)
(dextrin)
,

j^^

(starch),

(glycogen),

i,.^

(cellulose).

11

(M0nosaccharides)

(Glucose): Aj^^5"^,

Sf^^S"

(dextrose)

.&$ "So^ (grapesugar)

g)

CO

ea

(hydrolysis)

880^2g)e)

55^00

&

(fructose):

(fruitsugar)

5"

^&

(Galactose)
"

^^

{1(55^0

(Disaccharides)

60

fij

(Sucrose):

^j-^S ^^5^ 3&fo

^SoSr-AoS

So-JS

12

<

ir (Maltose):

3^Q"SeS

(molecules)

"(milk sugar)

+ TVO^
(Polysaccharides)

S"

?** *^*** &/J

(glycogen),

^^

(starch),

(cellulose)

gfj
'

(dextrin),
*>

"~

(Starch):

_
^

5-aigoaboa.

"

(plant cells)

a^S

gdg (granule) o

"

CO

J
'

gc3S5w" (gelatinization)

eo

ex!

ofi.

\.

(Dextrin):

o
co

^5t5c5o rr^i

g)r>

eOvJ
ftotaodf

>

(Glycogen):
CO

350i T^Foo

"^

^esS"^

3o^

^oa.

6ts^M

"3*3

eo

^
S"
(Cellulose):
^ (cell

walls)

14
3),

"K3,

(bacteria) x

tf

*,

"^8

u"

,
cs

.jrt

(Carbohydrates and their Properties)

(sugars)

L.

(Functions of carbohydrates)

"6^60^
(2) (3)
(4)
6

(5)

^S^oo

r^cSco^o

2^^cJ53o

(metabolism)

Sl TT8
v.

S^ONj z

^o^ ^T03^

"0

^S 3

'

COO.

15

2.
c?

"6^603
3^077'

'3.

T'

(cellulose)

4.

^s")

tf,

^oc^^CTcr oo
333

16
**

(Food sources)

M,

tfJo3o3,SSya^JS3C, ^c

Botra
^*

70

^ SSva^S^oeT

rS^roK^

50 V

30%

S5&

s--jSea

6otJ-Q*.

(dried apricots),

70

s^oa

75

-a

Ss&

20
12
S,oO

25

70

ra

3
(FATS)

C CO gJ^O

230<&>,

ShS SoeDOtf^D
<j,'COi.
<J

e^^^CTOCD00*
^otrooo

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

(Fatty acids)

(acetic acid)

3erOa.

S13r;"

(vinegar)

:&D

(Acetic acid
D

^11^02)
:

(Butyric

acid

C4H 6 O 2)
C 6 H 12O 2 )

(Caproic acid
(Caprylic acid
:

C8 H 16O 2 )

18

a,

(Myristic

add

.-

"

"

fatty acids),

e
o

^^

(saturated

gaj

Js)

^
(1)

^r ^
o,r

(3) Wffiff

^ e&>

^^

(Arachidonic
(lino]eic
;

acid)

(l inolenic

acM

(No nessential

"

"I

(Classification of lipids)

sj*;?

38;p>&).

(neutral fats)
(true fats): A ^CP^" (Glycerol)
if)
' >

$d^^.T- c
5* -

)oo

(Carbon atoms),
<

"lr_:

^ssS", esS^eaS"^ ^otJ^coo.

f\ KS

D2

(alcohol family) 5o5>^a.

JVScrS"

H
I

C C
i

OH
OH

H-C OH
I

H
r<!r

(OH)
OSrc3&S
^o
i

To *

ft

3*3

CO

GO

(Triglycerides)

H 2 C~
H-Cj

OH H

OOC-R

H 2 C-OOCR

OH+H
OH H

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

H C2
!

H 2 C-OOCR

"

OD

"So
*

V.

20

H-C-OOCR
H2-C-OOCR

((Mixed
oleo-distearin^ /

H2-C__ OOCR1

H-C-OOCR
,

21
(Derived fats)
:

CO

CO

To
c

ft

\.

co

33 a

oS"

ft

CO*

s"3

(monoglyceride) '

es

^ (diglyceride) V

e>ow"&.

' (Sterols) ^

^D

oox
(ergosterol),

(7-dehydro-

(cholesterol)

D
(precursors)

(provitamins)

^&> CT

(properties of fats)

g5K. wo^S" (alcohol), ^S" (carbon tetrachloride), ^^5" (ether), g^ar

1.

r^Scro^eD SJeT

(chloroform)

SoC5|_^S

rsjg^Scaoo

(fat solvents)

o6

22
2.
6

(jSzrotJ

g2>

^c'^^o

(emulsion)

3.

*^co^o

ijzbesx^Zo (melting

point)

^eSJrj-SotT
4

Sc?cre 'S3 3e:>

(fats)

xT*
M.

CO

&&

(unsaturated

fatty acids)

l^cs"V5
&

Strj
7?

e^:

(saturated fatty acids)

:r

Sr

^^.

^JcsSi'S

fats) e30tTC5D.

^^^cro^o Tr_i ^'csTc^^Chydrogenation of c35o So ^ o ^ :>7 ^ou"6 ^cS &f5" "3^<ae3

,

^5

6.

j*;

23

7.
coo^i

w^couo'uiCT'CT* e:Xo
CD

;J"

r?^^

^c^U'cS5:o^e^

345*000

(rancidity) esoiJ-C5o.
2J^^C5:.

c53C7j5S^o

^I

^p

ex>

(Functions of fats)

fT^c'So

:?'

CD

5^0 to

4.
5.

SCT'egj

r:5o!b;5

o (insulator)

G.

r^crr; ^oJ

24
7.
ceo.
>

8.

(Food Sources)
.

(1)
(invisible fats).

(visible fats)

(2)

es^g^r^cro^oD

"Soxg,

^,

olo^lS'o,

CD

^o. w3 B3a oCP i

9 B

(Daily

Requirements)

25
50
'

3ooO

6O

50 &o3 60

"16^6
c3

50

60 (v&oe^

DooO 6odoe5D.

^o

-0*803

25

70

80

(linoleic)

(arachidonic)
tffo
eJ

-^

&&

cSr cs
>

(unsaturated fatty acids),

(dermatitis)

(eczema)

SSfc

^-S
irf

W^O*

A"

(PROTEINS)
(proteins)

sx

B^rj-i
?\7j

vp<?5o

50.
7
.

23.
ie.
0.3.
0.3.

(amino

acids):

-NH,

13

333

5*3K

*, _ COOH cZ <r-^VJ

H
R

_ C _ JCOOHJ
NH
cc' cC*
<Jj

rtr^

^^'>
CX

ifr-tSccr
\.

22
efc:;

o tToo.

^3 c?.^^

gw^to

tyi

e^S

Zft^S

S"

Oc'JuT

(peptide

linkage)

To

S-"^"^ S

(dipeptide) &

1."^"%

(tripeptide)

e^

^c

(polypeptide)

c&

^ire&^C

fcsc^

22
^

fc-2_<
r
^.

^^s
(essential),

r>r>

C5<r:)j5e

rjCF^j

e35^S2.o

^^0
3

(non-essential).

(synthesis)

cX-

r- <rS

(non-essential aminoacids)

28
Jbo oo

5
lb
#jj

(histidine)

d"

cS

22

(histidine)

(alanine)

(aspartic acid)

(methionine)
(phenylalanin)

i?o

5"

(cystine)

(glutamic acid)
(threonine)
(cysteine)

(tryptophan)

(glycine

(valine)

(hydroxy proline)

^SS"

(Lysine)

^"

(nor leucine)

(proline)
(serine)
)S"

(thyroxine)
(tyrosine)

^^

29

CODil
co

^6^03 li&?bC5o,

(Simple Proteins)

(albumine),
6

"So^o^co^S
(globin)

IcrtSS' (keratin),

eT

^)

?^aJ

(conjugated Proteins):

So6^
58
(mucin)

"SbS" (casein) eT

^3 Scr^oo

(j^5"o^5>t^
(lipoprotein)

GO

(Derived

proteins)

o (Physical forces) ^o

lF co

J ,

la"^

oo

ocJ

5*7^ ex'

c2S:o (T

3 cs^~ Q

co^

0,1

<"*3

e)

co

(Osborne)

.^S"So"

(Mendel)

:o^r^

(complete),

^0^7^
/*ef<\TQ} c

(incomplete), 3"3 ^

^o^r^

(par-

tially

complete)

i&^Svir?

SC'^o^)^&.
(Complete proteins)
:

03

o^fe
(glutenin)^.

"^^S"

(glicinin)

(Incomplete proteins)

-tf

nSf'

^D r^

SOKJC

Q/'Oi

(gelatin)

_~<
mplete proteins)
:

(Partially

complete or inco-

iSf&w

efie^csSj ofiScdS?? *6Co

(gliadin)

3L'

0:0.

(microscopic structure)
*

owJ^co uOuc'O^crv

ro^

ceo.

v.

S'tJS'c-.jb

V.

CiST" 05*, n

sso^l^Q

S^^o oo .^C3^5r* c^S^coo.

-c?cr

(molecular weight)

^&^_SS.T

^cdoDoa.

&cr:

"^to*^S"^ (cyto-

chrome)

WCTJ^M^ 13,000. Jr^j^aS"

TOC^CJ^D

68,000.

aPtoj
aPtJ^o

dj

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:*

salts),
$p"t>

irS^ (magnesium

tooj

(phosphates).

(organic solvents)
(methanol),
COD.

q$^^"

(ethanol),

oJ)^^

(acetone)

1.

^S^cr^^,

tfcS5r"eoooS5

rte^rpo

SoSS^e?

2.
2.

^o|^5o2

eg^g

dtfs-oD

(antibodies).

3.

e
4.
aPt5ex)
^fio-^S

(tissue)

33

bg5ooo*(simultaneously)
s-3o!>SS

So

CO

04

V^

_j5

coo.
i

^-.

06"*
CD

"

(insulin),
'

(thyroxine), csdS^S" (adrenaline)

7V

ar B 7T
)

8S'

(gamma

globulin)

34

sr^ricjcsLc:^
i

(osmatic pressure)

:^

SPtSS"oD

V.

-^iScSS^o CO
^
;

(tissue fluid)
<JCCO.
i

S^JSo&flO -^

V.

.^^0^ co

5*3^0. D

'

^860^

^66
'

V.

^O (Food Sources)

^O
8
.

ei^

^^7cr

->

e6'~&;^\

^T<IJ^"O

Sr^.

qr^oa 6^j ^cjffeg^, ^cS^

(legumes),
2.

5^

(nuts)

- ^6^

^2^^
(

(soyabeans),

^-d5o tf^g:
ge.i

C^^o,

^jl^ro:e:o 5:1

ZZcfep*
sso^o

c-oto

qi'.'r

Jx> ^roOS

e Sa'dSjoS ^oj,

Sr-oSCeffi,

35

_
'

(physiological

status)
i

& 65
65l TV&OO

<^^i

2.0

S^DO^OV) 3.5

oe
~~*

s.

.
vJ

CO

, '

(oedema)

^^ o 5.

2383^34

S&*otoo5Sj (convalescent)

(kwashiorkor)

36
6

83813

eSff

(survey)

&} 37?
a

s^tfoo*

^^

(T'eT'

g&.ssn

^otrcoo.

no
6 ^a 8

SdSbSaj

te

I,

5^3aj

^
S8
3-0

-A

( marasmus)

37

(chicken pox)

So

38

o
'ft

(MINERAL SALTS)

(tissue) v

(inorganic) So^c' o^ CD
^Sc3

^i^ (ash) ^r'^oeT

(2.

Scrcr

osSo

SDj*5)g5^to5'03
(j&

(inorganic constituents)

(ash constituents)

5*

c55:o

(calcium),

(phosphorus),
(potassium),
e5j5D.

^^

(sodium),

^6^" (chlorine),
J6o S"

(magnesium),

(sulphur),

ob5

(iron),

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

(cobalt),

(iodine), ^cl" (zinc),

(molybdenum)

oS)

(trace elements)

ions)

(free ion)rr-

g^c

40
AoUDoa.
pholipid)e>
S&tfges'oer*

&&J55 r^SCFCPo^*

ggg>

$=gjs

g)jg

(pliOS-

So ^5

2.
f
>

co

3.
eteS5oi5
i"

^. ^cycPocT

^pSesScyo

aotr'coo.

rSDS" (tkiamine)

Sp S

1.

si^oSroo^ di^

c^resSfe !bS (osmotic pressure)^,

2
(JT

(neutrality)

3.

fooS

41

4.
5.

SSoo

33

a\

(Calcium)

60

So

^^

tttf3te

^^SboeT

s"^d&5":)
6
,

1-2
1

StT

99

s^d^D O^SceT

ft'o^ou*

5^35:)

5*:*

O
i

^^

(2)
(regulation of certain

&5x>

^^N^oc

X)&J>o-ado

body pro-

cesses).

fi e>

XD

0^3

&&>) ST
LT

^of
^)&i
co/r-

42

cs'-:^ (calcium

rigor)

ec

43
"

(nuts)

) (j

co

, 7

400-500

Sb

ok

(rickets)
(

e5^

sj-cft
g)

(bowed
(hollow chest)

legs),7rd<3

s^

(knocked knees)

44
(pigeoachest) 33gj*
,DS5ga>
tfg,

(wrist),
"33(^

(ankle)

(oslco
malacia)
rickets)

33^03.
es.^j

es^
e

(adull-

v.

(4)

3.

CO

"

S'

(osteoporosis)

d5oS"o,

(Phosphorus)

JS^

S' cO

[SS

"So c3o^ SX) (Functions of Phosphorus)

2:1

^^0*60^1*003.

46
3.

4.
(metabolism)

s^lr
$
tfS

5.

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

c

F"

<r~-

"

**'

fe{ ScSS^o

(muscle energy metabolism)

Jr^oo ^"<^^ou

SSoo

(phytin phosphorus)

oo^-esoto

e35o*g5So^ (survey)

47
Ko
tf

^r8

es

(Iron)

(adult body)

^SJ&
)ir

>o3
C3S)

5
^rSj
^

^ODO

sotfS"

^^^

(haemoglobin)

Ki"o3

^JjQ^
(haeme) w^S^rt^
soCJS",

frS"

(globin)

t
eo

^^ o
S"e5d5J5,

(Functions of Iron)

?^

(Fresh air)

2)5"
CO

CA

c35^too3oas ^P^J'A CO OS'^freduced haemoglobin) **

48

(myoglobin) 7

e*?o7? ^oQ.

[Pulses]

3 as-o^oo* 20 3:cO 30
*

DD.

|JV.

stfS"

3*5)
6

s:5o&3

soSS"

SQ^eaSfcD es&aotf Sd^&eT

^.

fiss

^8cS5j

(Chronic malaria) TVS,

n

(Hook-worm

Infestation)

5,6 2j^Jo3tf&3:r
.

cs

t>

es"33

es^^oeT

so^S"

"*o3o

^g^r

323(^3^000*

es

06"'

^&i

S577*

3 hromi c _"^<i3i" b^lr ^^ (Hypoc

microcytic anaemia)

oo* 1 00 Safe&ioS'oo* 14.0

.CO

fiS"
CO

^ooooa.

S) V^^ji
I

S^cSSootT

^oS 18.0 100 S3& &iotf iSr-'tD -COCT

o

dS o off* 1 1.0

16.0

50

n ^r?

(Iron-deficiency anaemia)
^go) ^rv

(Blood donation)^^

(Iron stores)

ag^

& 3v 7 o co

(Hookworm

infestatior

51

(Iodine)
:Sfcoo^Ko<f>(Thyroid gland)

S&5

(Basal Metabolic

R)

e>c53^&S"'eycj

eSStf&S

(shellfish)

>iter)

o^Sb
csg>

(Iodized salt)

52

150-300
o"t3

oC
6

O ccoel
e

^o

V.

2.^

^S^ocT

esc^oodS"

(endemic goitre)

oS.

soeS:Ss)

CO

^od) "^^53

V.

JTo&SoiS

(cretins)

S,

^ 2f^JD ^t!^5o
.

(cretinism)

-8* SPcOi $ \.

^3

eco3S

ie C3 CO

(myxoedema)

^o

53
oj&n

5.

54
pS)85e3SS5Sr)
(Trace elements)

fl^

(Fluorinej:

a" S^COTV

(fluorosis)

(Sodium)

(sodium chloride)

^ctojo6.

S s^i
fl

V.

(blood plasma),

gno-s^ssoe*

(extraceUular

fluid)

Oio3.

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

(osmotic pressure), 0^3 god jseefeoja (water balance) 3b^5oiSclo, c?o (muscle contraction), SDO irrita|^a*as (nervous

3o^3

bility)

^SBS

Sctbo

ata-oc*

StetJSjS'a

ZcS5

does.

3a>sas

55

"S^tfSS

(hypertension) ?ro

Goo* 65

o-CSS'S.

SD^SSDO

583S:fo

TS

w^dotT6 2 ^o-S 6

(Chlorine)
cellular fluid)
i

^5,5"

gcs^S'^dS^oo*

(Extra-

&&<>&i^d
eT
6

d^o

(Intracellular fluid)
6

Sr^r

base balance) wS^s^tf^rg^sSj (acid Sro^G'SS ^cS^t&d^oa. (osmotic pressure)

^S^dsSouT

3tf

U*V
I

<

O Ql"

CO

CO

CO

(potassium)

56

s efr'SSg.&S'*
nal gland),

(diabetic acidosis),

e^S^^o^eT (adre-

too 3to

(tumor)

^^ (apathy)*
So^ercoo.
GO

q3

&

orTCO

tT^o^oSSs ^^c^

S^)iS" oo.

(Magnesium):

(Tetany)

>

(Sulphur):

^<f>asS

(methionine),i^5'(cystine)

o&a:,

*%
esfiSo

da.

'

57
(Manganese):

$&(?S)

<T (Copper):
(catalyst)

2S3sS^o

^oSD

s^^

6"*^
(zinc):,

03
CD

CO

xj

2J

6
(VITAMINS)

6cS. sp

S3

(Organic) Servos.

(1)

23-R

A, D, E,

3^SbS"e:>.

(2)

(carotinoids)

d't3sr'oSe

S&tfoeT

8Soe*

(Provitamin A)

59
(alpha),

(gamma) lo^tj^caoSeo.

(retinol),

A at^Se^"!^ (Vitamin A acetate) ^^ccocBoer (Vitamin A acid), '^DDtfeJjsa.

S"

(jSotf3Dj5a.

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

0.3

atD3DS*n

SSj^&Sr D GOD.
frofiSDeJ

E30&D$02>otf3D-3 ^ C

A StoaD^
OD.
CD

^.

5^23t3

teo2bSr

^"

iSo

^^7^ ^otDooS.

3o<t3

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

^S

SS

eso&D3oaDotf3D

^5

60

6.

tfo^cT*

3000-4000
~'5*

SOS3S"

OS

(Night blindness)

^
L<a>

(Keratinization)

&&??

got!S"

"*

(Bitotspot)

(xerophthalmia)
(tear glands)

8.

D4oS3^

0*25023

8*2*

5*^5",

77'

63
(7-dehydrocholesterol) (2) <3o^lb

o" (ergosterol)
^g^oo

6^7

p
(I.U.)

K^oa.

D
D

CO

D SfcoSbS"
rr&tf

6^^"t> o

cDG'S

bo o CO

(bowed

legs),

5*^

(knocked knees),
O^E^OD.
<3&>&>

(pigeon chest) 3:o<3|^3

8"^ ^5
er'SS^.

dD^^jo
rosary) ^

O^^oj

15

$rJ5e)C3o^

(rachitic

o<>.

^)d>f5

(tetany)

D
(osteomalacia)
OTV

^)tD^

SdfcSfcoa. io^o eJ^doeT6

7

S}4

e^tfo.

61^5> tJ

CT'^Jo'cr

CT'SiS'i"

(anti-rachitic)

64
^o,
cr*3o<i$o

aalB^o"

es^tfoeT*

or

D
i

0^

ef^o
_ i

200

HJ. o

"

s.

^do
a/

o^oS
6

e5^t5SSo*cr e>5^
<2>

^e^ ^iSe^

^.

sS)

^^T ^^,

aa^gorp

3^

5*5830^*^300

&&S

DoSo"

(Vitamin E)

^^SoS"

^i^^cr ^" (tocopherol)

1

StoSbS" ei^tfttStT'OrT' (antioxidant) tJ

"

SS3&

oa.

ataSbS",

^o^dS",

O* E Sao^S"
*8sS"^

6otoS.
germ
oil)

r>3 (wheet
"

^ ^

(cotton seed oil)

grain) ^

E
S:TI

oz?

E
E

30

SbfeSiJoe/

^SS^. ^^ceT
^JT*
j

&;3;5Y<&

<Di

e5ET3o3 ^o^SoTY

sSoocSS^o

(hemolysis)

a^D^S"

3&$)^Sj^o^o
,

^o^ofi.
^J'

esSssS",

'

sSs,

s-6$ S55", CO
5.
.

SoSs-teo

(pork

liver)

g^o,
ssr>&8e>

66

K
K
attfbS"

*So;D

^eaPofctood

6ot*>oa.

6oa.

55)3^0

Sifi^gi
S^S

sj

aaor

A 1.
.

)o)o<5

T3S5J"c3e:>

I.

JjSfojgo

O oUUU 5000
/"""I

f^l /"^

2.

4.

5.

67

2.

DatsSbS"

SS&r^oo,

1.

5>

afr.caj.

200

I.U.

2.

3.

5>to2b5

ercoo.

10-30

4.

So!

S.ES.

(B-Complex vitamins)
i

3$ gn^;y

e^o^oTT

6ocSS<3^o"to

B
B

?5oo*

%*&3o&

^^SScrc^ea

~8

e.

^*"5) aS"
c*5

(riboflavin) ,^5cS53^^ (niacin)' i

^S"(pyridoxine)3cr

B6

S^oDoS",

3PotS^gaf es^^D (pantothenic acid

68
!S" (biotin)'

JFe*S>5" (folacin),

r'sFcSbS' (cobalamin)
(inositol)

3c
St

Bj.2

(choline),

s^&tj-*^"

3 33

(Thiamine)
(thiamlne chloride)
c^

)i

6ctjooa.

StSo

cbro

(stability)

sS^ (unit of measurement)

a&

^^o,.

oeT

CoeT

*5So l
c5.

a-o-

igj^n-

6^

ajsgj

o-j-^a ^=s eo3 .t33

(bread)
.

a-e-

&s.

5-3

aa

25^ L

69

'>lr
ZJ

s.

oSo

1*02*0
O'7-l'O

oo

12

^o

IS^oO 18

1*0 I'Siofc

<Dgoi

2s*eo So to

5-Se

(beri-

beri)

70
1.

&Z

Sfrotfftotfefo.

2.

3.
(paralysis)

4.
5.
6.

x!\
3i

S5 SO

es^ s*c<5
t5

t5^B5

S6 (wet beri-beri), "So^

es^t

38 B8(dry beri-beri)

CO

CO

6"*!^ o>.

es

S83Q

(infantile beri-beri) eso

ij*D.
'

9^ S8
StfiSio CSo

otoS.

^0^03, ^0^)S

838238

5
S??
1

^&i

71

10.

11.

73

B2
(orange yellow)

gg&S

tfofoeT*

&r>a

(greenish yellow) g)

(energy metabolism)

6oa.
<25&vS57?

CD
i

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

^1)
i

v.

TT^OO ^J5&,
'

io oe^^^oeT co
.

0.7-1.7

TV^

cov.

74

1.
(cheilosis)
I

escco

estftf

TV Ib
Q

(glossitis)

3.

(fissured tongue).

(angle) 3\j57

(Angular stomatitis)

12.

75
5. go

6.

&>|^3$oo

^Sosr^^

(corneal vascularization) btf\

:

(Niacin)

".

-^8

S^TO^OO 2b6

"
(tryptophaix)"3

foQo-D

leT

76

vb 80
00
s
,

SSDOv)

90
<bJbS>

0\.

7?^

Sy^ "SododS oJ
co.
i

60

t33"

^rS

c^cte^S"

27=500* ^J

20

23^17^2330 SSc&iS"

(pellagra)

es-

.j^p,

^0^3

77
3.

4.
5.

3 C3c2bd5?rS
B

(bilateral)

(simultaneously)b^dbfiooa.

13.

6
/\

78
"

(Pyridoxiiie)

B6

(1)
oxlde)

e^5*e5^o5Sbo3
e3o"fc

^^^_

fL

j^

(carbondi-

Zd^SS^oa.

S&u^^&Sj)

(decarboxylation)

(2)

o3_^D^Sj

NH2
-^B
i

) cS5:l3

S.

^u^^^^^S"

(transa-

minatipn) egtj":&>.

(3) \ >

J5o S" W

Sc^^oa.
(4)

3^

^^SjSo;) c^S" (trans-sulfuration)

(5)

^eo^f

ea^D SOD

e50cr^l" (arachidonic)

1.5

(Paatothenicacid)
^5

Q>

StoSbS"

eoS.

^oiT-^Sl- ea^aa g'ioS'j

(Co A) o"

&aa

79
(a)
(synthesis),:)

^<L>O* (break(phospholipids),
( c)

down),

(b)

(cholesterol),

pF &!b>G
5

(steroid

hormones)

Softer

(d)

(adrenalgland)

SteoShST

(avidin)

rtf
CD

(Vitamin

B i2)
S"

B i2
(cyanocobalamine)
cious anaemia factor),
6s

(cobalamine),

"^
(anti-Perni-

SO^^^^CTO^^D
-o',^

(extrinsic factor)

7^000 <x

-&-3

N (cobalt) '

(maturation)

(pernicious anaemia)

(intrinsic factor) v

6^i

oQ.

80
acid)

CO
(yeast),

c^oSD

\T^

(sprue)

^
o>. KQ^ci
)

I"

tfg

ti^SeS

(megaloblastic anaemia)

(macrocytic

anaemia)

(Cholke)

Obositol)

(para amiao benzoic acid)

SioSbS"
i

a2to

V.

(Vitamin C)

(ascorbic acid).
(scurvy)

^8

81

19073

-3^
I

d5^o

s3S",

ssbS"
e-STi

"Sx&djS
QNf

UEJ

COCi

1.

F^esS" (collagen)

2.

e3<?)^7

^o

(Adrenal gland

c
3. 4.
5.

6.

^6e5oo"S)

lo^^S"

(tyrosine)

o*,

^J^^^c^DoeT

S^o
.

sD

3o

CJT

1 4.

50
80

3G5>sod
g3

C
g 3&53yd&,

33

83

1.

l^o
C

esSFtfoo*

S&oofi

^otytfo.

.Dg^Ssro^ C wg ^fo 5;>c<>.

2.

ato^S" e^Coff* ^g

<P

ooo.
e

)fcs?
*>

-g-s

3d) <> 5?o^o? ^nT" n O

(gingivitis)

5.
6.
7.

SoSjS"

vrj

8.

3&o

a es^doo^

D^oSoS" o"

6c

(scurvy)

1.

4. 5.

6. SOG
7. 23Q-

\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. A
dio

6. S

7.

lD<SJI TV1

8.

85

30-5033.^.

(cartilage)

3.

4.
e$^

do 5

6.

(CLASSIFICATION OF FOODS)

3.

100
(menu),

soe^
5.
8

esS^CSc?;? 0^3

3.
7.

5ir^/\o2so3

4.

gj-^5r?d53a3

e3g3-So3

6.

dS^o

Sotf^

8.

&o^,

5>o^

dcsfir

3o cpcD
s

9. ^3^0^33,

M3^

10. &T3,

^C03C, 2J

C?^
C3

"333^^ ^ c

^2Sxe53SOC3 8 03
C;i

11.

12.

(Cereals)

3,
6 ^300, J

03,

(oats)

-^3

OO^S 3^0^033.

87
(macaroni),

s^^iiX

(corn flakes)

S^s ^

(popcorn), cr/USr

^,

sS"

(bread)

sj^CS

^0-0

12gdoSeg3
&&>
^5r

^^00

6^003

450
^5>

&
50

30

400
(lysine)

^300

550

TT^
D

13

^g^^'rr-^,

^qi63^S"

(methionine)

ZZTrZ
L^\

^53^5

[^ 6^^506^

4:1

88

r
*f
if

1
k o o
Va

^3
V3

89

(pulses)

<&

Stf^oo

*aoCSe)5 efi^cro^ (legumes)

50 ^oD 55 25
%*&o scg3
i

o
(dhals)

(pulses)

S^ODO^OD

SS5jo5D,

^g Sotooo*

D.

^v

i>o&

(toxic)

80 64

90

(Oil seeds and nuts)

(walnuts)
(nuts)
esS)

15i Sb
ii

V.

jS

COD.

SP-^OSSOC*

&* i
^5
oJ
C5

^j^i
V..

OTT

S8e5&*

&

(Beef),

91

ceo.

15 3x>a 20

20

30

).

^i

5rr

40
1/3
2/3
^?^o

^oo-S

50

g^ss.

^^

12 ^oO 15

14

15 Sko3 20

B
c??'

6^005. <X
.

3^)03

92

30

50

7?^o ^cScrrf

80

?a
65

frea,

es^j^oD,
SPSSO,

T^de

(condensed milk),
milk),
(cheese)

^^65)55

^roj

(skim

^^d^

ST'^

pe&

"ScTS

2^5$

^06"

(porridge),

O' GO.
CD

^oeT 3

Sjou)

4
"SbS"
D

^o2eg3

(casein).

te^coa.

dS"

6^
o^we

003.

93
G>

D
T*

&>3r

io

& 4

3:>o3

(cottage cheese),

So

(processed cheese)

^gj^

^rdj^eT

^^coo.

S5xrcg^
3,

6ctooa
1

25 &o
oj
6

zy^ 30

g
t

30 ^^o

^5(5^3

g'^Scro

^^coo.
S'^cS^S^,

gy^e

\j>Qr3:>j5e>

"I&S".

af^eT

$^oS,

(micro-organisms)
^)OJ^

S'&^SSydSD

e$A^
^GJO

SST^^OJ
^e5

d^
S"S

^'5.

^To^3

143F
o

30 M^OJ
zation)
es

160F
-^e

O 15 ^^ooo

^Sto ^c> O

SJ'^sisSei sste^cuo.

^>e5

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

(skim milk),

^;ggS&;35o3

<53

(skim milk powder)

60
rated milk)

^e$o3tf&> esSOd^b
sj6

grSxjS^S^SD (evapo-

d&r&;gS^fc.

g)l ^o

(condensed milk)

94

5oo

200
3s

Sbl)

100

3oS^

3^ ^

Scrcr

1.
(roots

3&r

tfo:>

(green leafy vegetables) 2. (other vegetables)

&

tubers) 3.

^S&ptf^c&eD

(menus)

(roots)

oo (bulb) ^ C3

J ,

^o^ 9

C?0

CO CO

(tubers)

(stem)
(flowers)
(leaves)

e55t3,
estf^J,

^S^,

(pods)

-a^sb,.

95

tfotofio gr>tf7?dtSDOo,

Sfcoeofl,

COO.

J83^ C^^^J^CSotT

^eS^tT

lboi5S5x5^.-

^&^.S ^^oeT

^S^SS^gScycp o

03

a-g; U

oeT

6
,

96

100

SfcoO

125

200??

soa.

100

?^^o

s^^tS'eJG*

^SrC53 3,000 I-U. o "So""^^ do

^o-DQ.
(chips),

ac3 533. oV

^^^oeT

S3SJ*C3

75 ^o-D 100

(v.

2.
;

3^3^35,

SioSsS"
(salads)

T)

a
5

'3j-Jo e53Go*

^06.

S^.

97
63>

so>

^J^-uo-S^T-

2.

3.
257?

4.
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5.

6.

P
CD

o
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j)

8.

oo

1.

C
(berries)

(citrus fruits),

^f\,

2.

V -%
s

(sucrose),

SS

(dextrose),

30*5

(levulose)

^Qoss,

^o;

99
Do) 3r? &oo:ca.
6

CO

B S3A o

So

^odoic^g
V.

CO,

^i^r

?<o

C5

3^353 o

3S>

ED^-^a^ eSS= o oao

,

CO

eo

C
co

CO

CO

^oo

&ciSg

(appetizer). Sodo

%)dcK" (pudding)

tfofa ^j^beT'cco.

Si3o"

"oSo

r-&

30

>;3

(mustard
oil),

oil),

SJS^SD

^^"S
oil)

(safflower

oil),

(sesame

FQ&r^

(coconut

(soyabean
(olive oil)

oil),

gy

100
r33S*
Jrt! es^'J^

rt)3*3sqj5

>,

(oils)

r^Si^^c'J*

(fats)

go'
,C5:,),

(poly unsaturated fatty acids)

IP 5^o sir C7 c Xb
&J
i

c
:*wJ^

c to c:"C?*:

"s 3

CD

;6i
VJ

eS 03
jii37
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C'

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op^

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k\j

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5

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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.

3.

Fisher,

Mary

Fuqua.

Nutrition Jn

HeaHh and Disease

Cooper, Barber, Mitchell, Rynbergen green.

4.

Nut tit ion

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

S. C. Balasubramanian.

Dr. C,

Gopalan and

1.

Applied Nutrition
Nutrition In India

R* Ra]alakshmi

8.

Patwardhan
Nutrients and Bala-

9.

Recommended Daily Allowances of

nced
diets.

In di an Council

of Medical Research