: Detailed breakdown of carbohydrates, proteins, lipids, vitamins, and minerals.
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Infancy, childhood, and adolescence (periods of rapid growth).
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: Detailed discussion on Carbohydrates, Proteins, and Lipids , including their chemical structure, functions, digestion, and absorption.
Nutrition Science by B. Srilakshmi: A Comprehensive Guide for
: Unlike many international texts, Srilakshmi incorporates recommendations from the Indian Council of Medical Research (ICMR) and the National Institute of Nutrition (NIN) , including updated Recommended Dietary Allowances (RDA). Srilakshmi: A Comprehensive Guide for : Unlike many
This book is a cornerstone of nutrition education, meticulously crafted to serve as a comprehensive guide for students and professionals.
Nutrition science is a multidisciplinary field that deals with the study of nutrients, their functions, and effects on human health. It involves understanding the biochemical, physiological, and environmental aspects of nutrition and applying this knowledge to promote optimal health. The field of nutrition science has gained significant attention in recent years due to the rising prevalence of lifestyle diseases, such as obesity, diabetes, and cardiovascular disease.
Professor B. Srilakshmi has extensive experience teaching food, nutrition, and dietetics at the college level, including her role as the program in-charge for MSE dietetics and food service management at IGNOU. Her expertise brings a structured, pedagogical approach to this subject. Srilakshmi has extensive experience teaching food
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If you are studying for an exam and need the core information immediately, the textbook primarily focuses on the following pillars of nutritional study:
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