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Rowlands, Rajeswari
- The Nutritive Value of the Proteins of Blends of Red Gram Dhal, Milk, Rice and Peas
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1 Sri Avinashilingam Home Science college, Coimbatore, IN
1 Sri Avinashilingam Home Science college, Coimbatore, IN
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The Indian Journal of Nutrition and Dietetics, Vol 1, No 3 (1964), Pagination: 182-183Abstract
Diet surveys conducted in different parts ofIndiahave shown that the diets consumed by the JoA'-income groups of the population consist predominantly of cereals and contain small amounts of legumes, milk and raeat.
- Effect of Hookah Smoking on Serum Cholesterol, Plasma Ascorbic Acid, Respiration Rate and Blood Pressure in Agricultural Labourers
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1 Institute of Home Science, University of Kashmir, Srinagar, IN
1 Institute of Home Science, University of Kashmir, Srinagar, IN
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The Indian Journal of Nutrition and Dietetics, Vol 27, No 7 (1990), Pagination: 220-222Abstract
Smoking is one of the most important exogenous factors which tends to increase incidence of coronary heart disease. The incidence of myocardial infarction is three times greater and death from coronary heart disease is five times greater in smokers than in non-smokers. Smoking leads to high rate of heart attack, chronic bronchitis, emphysema blindness and deafness, bringing in tremendous loss - a premature loss of life, an economic loss to nation, untold misery to millions of families annually, unwanted morbidity and loss in organised and unorganized sectors and an increased burden in the health budget.- Effect of Cigarette Smoking on Serum Cholesterol and Blood Pressure
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1 Institute of Home Science, University of Kashmir, Srinagar, IN
1 Institute of Home Science, University of Kashmir, Srinagar, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 23, No 10 (1986), Pagination: 294-298Abstract
Coronary heart disease (CHD) is now the leading cause of death in many developed countries. There are a number of risk factors associated with susceptibility to CHD that can be controlled to a large extent. Among the risk factors, elevated serum cholesterol, hypertension and cigarette smoking play an important role. It is presently accepted that despite certain variations among societies, there is a reasonably good statistical correlation between elevated blood cholestrol levels and risk of cornory heart disease.- Nutrition in Renal Disease
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The Indian Journal of Nutrition and Dietetics, Vol 6, No 2 (1969), Pagination: 153-153Abstract
Th s is a collection of the proceedings of a conference held at Manchester on June 29th and 30th 1967. It presents the results of experiments conducted by eminent nutritionists, physicians, and dietitions.- Nutrition A Comprehensive Treatise
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The Indian Journal of Nutrition and Dietetics, Vol 4, No 3 (1967), Pagination: 264-264Abstract
This volume gives upto date information on the following topics-the nutrition and feeding of infants the-nutrition of children and adolescents, nutrition in pregnancy and lactation, nutrition and aging, principles of therapeutic diets and assessment of- nutritional status.- Practical Cookery
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The Indian Journal of Nutrition and Dietetics, Vol 3, No 4 (1966), Pagination: 155-155Abstract
Practical Cookery which is a basic recipe book, starts with general information giving the definition of cookery terms, food preparation techniques, measurements and the equivalents of some food materials in measures and servings. Recipes for 23 different food materials, with in introductory note on the general characteristics of the food and suggested variations of the recipes follow. The last chapter provides useful information on the preservation of foods.- Occupational Health Research in India
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The Indian Journal of Nutrition and Dietetics, Vol 3, No 4 (1966), Pagination: 155-155Abstract
This is a collection of technical information published from 1954 to 1962. The various aspects covered are: (1) industrialization and the worker-the social implications of industrialization on aspects such as the voting behaviour and morale of workers; nutrition of the industrial population; and incidence of pulmonary tuberculosis.- Some Common Indian Recipes and their Nutritive Value
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The Indian Journal of Nutrition and Dietetics, Vol 3, No 3 (1966), Pagination: 109-109Abstract
This booklet contains the methods of preparation and calculated nutritive values of nearly 200 recipes commonly prepared in several regions of the country. The basic cereals used for these recipes are wheat and rice, and include both sweet and savoury preparations.- Margarine
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The Indian Journal of Nutrition and Dietetics, Vol 3, No 2 (1966), Pagination: 64-64Abstract
This book on margarine containing authoritative information begins with the history of margarine industry, giving the invention, development and nutritional and statistical aspects. In the second chapter, a detailed account regarding the raw materials for margarine manufacture, namely, fats, oils, milk and its derivatives, and other ingredients both natural and refined, is given followed by the description of the manufacturing process, and storage and preservation of margarine.- Studies in Energy Metabolism
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The Indian Journal of Nutrition and Dietetics, Vol 3, No 2 (1966), Pagination: 64-64Abstract
This publication is a comparison of the studies on energy metabolism conducted during the Second Five Year Plan in Calcutta, Bikaner, Coonoor, Hyderabad and Amritsar. The results of the investigation on 518 subjects show that the basal metabolic rate of Indians is lower than the Western standards. In order to investigate the causes for the lowered BMR of the Indians, basal oxygen consumption, and the body composition such as total body water, extra-cellular fluid volume, serum volume and body fat were determined in 20 subjects.- Review of Work Done on Clinical and Field Trials with Protein Rich Foods
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The Indian Journal of Nutrition and Dietetics, Vol 3, No 2 (1966), Pagination: 64-65Abstract
This report is the outcome of the recommendation of the Nutrition Advisory Committee of the Indian Council of Medical Research to assess the value of low cost protein-rich foods of vegetable origin in the prevention of proteincalorie malnutrition in children. The foods used were either processed at the Central Food Technological Research Institute in Mysore, or prepared locally. The results of clinical and field trials carried out during the Second Five Year Plan in Hyderabad, Madras and Calcutta have been reviewed.- Effect of Different Methods of Cooking on the Ascorbic Acid and Palatability of Fenugreek Leaves (Trigonella Foenum Graecum)
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1 Sri Avinashilingam Home Science College, Coimbatore, IN
1 Sri Avinashilingam Home Science College, Coimbatore, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 3, No 1 (1966), Pagination: 15-17Abstract
Diet surveys carried out in India have revealed that the diets consumed by a large majority of the population are lacking in protein rich and protective foods^. In view of the low purchasing power of the people, attempts are being made as part of the Applied Nutrition Programme to increase the cultivation and consumption of low-cost protein rich and protective foods such as legumes and green leafy vegetables.- Jam Manufacture
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The Indian Journal of Nutrition and Dietetics, Vol 3, No 1 (1966), Pagination: 23-23Abstract
This book covers several details regarding jam manufacture on various aspects such as: the selection of site for the factory, construction of the factory, the metals to be used for the equipment, types of machines, the varieties and qualities of fruits for preparing jams, methods of fruit preservation, pectin manufacture and the factors responsible for gel formation (sugar, pectin and acid), the standards for jam, the boiling procedure, the cooling, filling and handling problems, the failures in jam making, the laboratory tests for analytical control, the determination of the cost of jam, recipes and legal regulations of different countries.- Principles of Nutrition
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The Indian Journal of Nutrition and Dietetics, Vol 3, No 1 (1966), Pagination: 23-23Abstract
This, latest publication on principles of nutrition provides basic and up-to-date instruction in nutrition for the college student. The matter has been clearly written and presented well with excellent illustrations. The diagrammatic representations of metabolic reactions, the pictures depicting deficiencies, the numerous tables and other diagrams kindle the interest of the reader.- Milestones in Nutrition, Vol.2
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