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Kamalanathan, G.
- Leaf Protein Feeding Trial with Pre-School Children at Coimbatore. IV, Evaluation of the Leaf Protein Feeding Programme
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1 Sri Avinashilingam Home Science College for Women, Coimbatore-43, IN
1 Sri Avinashilingam Home Science College for Women, Coimbatore-43, IN
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The Indian Journal of Nutrition and Dietetics, Vol 18, No 12 (1981), Pagination: 427-434Abstract
An evaluation of the leaf protein feeding trial with preschool children was carried out on the basis of anthropometric measurements, biochemical estimations and clinical picture.
- Leaf Protein Feeding Trials with Preschool Children at Coimbatore. III Composition and Nutritive Value of the Various Supplements Based on their Home Diets
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1 Sir Avinashilingam Home Science College for Women, Coimbatore - 43, IN
1 Sir Avinashilingam Home Science College for Women, Coimbatore - 43, IN
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The Indian Journal of Nutrition and Dietetics, Vol 18, No 9 (1981), Pagination: 323-327Abstract
The processing of leaf protein and the background information of the preschool children, in six different villages participating in the study, have been already given.- Leaf Protein Feeding Trial with Preschool Children in Coimbatore: II. Family Background Information of the Selected Children who Participated in the Feeding Trial
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1 Sri Avinashilingam Home Science College for Women, Coimbatore-641 043, IN
1 Sri Avinashilingam Home Science College for Women, Coimbatore-641 043, IN
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The Indian Journal of Nutrition and Dietetics, Vol 18, No 4 (1981), Pagination: 125-129Abstract
After standardizing the production of leaf protein, the next stage was to feed it to the children. For this purpose, six villages in different locations were chosen and the background information was collected. The same is presented in the following pages.- Kausas Diet Manual
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The Indian Journal of Nutrition and Dietetics, Vol 16, No 1 (1979), Pagination: 29-29Abstract
The tremendous strides in nutritional research have resulted in expansion of knowledge in Dietetics. Hence there is great scope for expansion in literature in diet therapy. The Kausas Diet Manual is an outcome of the cooperative work of dietitians of Kausas to have a single diet manual to have uniformity and continuity in nutritional care in Kausas state. The diet manual is comprehensive and includes 16 sections.- Supplementary Value of Leaf Protein, Leaf Protein and Sesame Meal and Coconut Meal in the Diets of Preschoolers
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1 Sri Avinashilingam Home Science College for Women, Coimbatore-641011, IN
1 Sri Avinashilingam Home Science College for Women, Coimbatore-641011, IN
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The Indian Journal of Nutrition and Dietetics, Vol 15, No 6 (1978), Pagination: 175-180Abstract
For a strong and healthy nation, children must have good health and intellect. But in India malnutrition is highly prevalent among the preschoolers.- Meat Science
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The Indian Journal of Nutrition and Dietetics, Vol 15, No 3 (1978), Pagination: 94-94Abstract
The Scientific study of food emerged as a discipline only during the period of first world war. Nutritionally, meat is given special attention as an important source of complete protein. Of all the foods, it is also an expensive item.- Tucker in Australia
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The Indian Journal of Nutrition and Dietetics, Vol 15, No 6 (1978), Pagination: 211-211Abstract
The history and development of food pattern in today's Australia based on thirty natural groups which made it and two centuries of determined action is all well presented in Tucker in Australia.- Dictionary of Nutrition and Food Technology
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The Indian Journal of Nutrition and Dietetics, Vol 15, No 2 (1978), Pagination: 55-56Abstract
The rapid development in science of Nutrition and Technology has called for new term which need to be specific. The awakening interest in the science of Food Technology not only by chemists, chemical engineers, engineers, biochemists, medical personnel, agricultural scientists and nutritionists, but also by sociologists, economists and political scientists, has created the need to assist them with suitable vocabulary, with parallel development of these sciences in various countries.- Food and the Consumer
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The Indian Journal of Nutrition and Dietetics, Vol 15, No 1 (1978), Pagination: 17-17Abstract
Food and the consumer has been most thoughtfully written to be of service to the entrants in the fields of foods, food science, catering and to the general public the consumer. The chapters of this book have arresting titles namely (1) Earth finally made it - (an introduction to problems in developed and developing countries) (2) We eat to live - (on nutritional requirement) - basic principles of nutrition (3) We live to eat (food acceptability, quality) (4) Consumer protection, (food safety laws, standards) (5) Food codes and habits (6) Food preservation (7) Convenience foods. (8) Packaging and marketing (9) Waste disposal and utilization (10) Food for the future (Food products, cost, increasing global food supply and strategies)- Selected bibliography and index are given. The language is simple. Drawings are useful in explaining the text.- Rice Parboiling
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The Indian Journal of Nutrition and Dietetics, Vol 15, No 1 (1978), Pagination: 17-17Abstract
Rice is an important component of diet and a fifth of the paddy produced is parboiled throughout the world. Parboiled rice is nutritionally superior to raw rice. Hence the FAO has taken great deal of interest in rice parboiling. This manual provides information in the technical aspects of the process and equipment for parboiling in detail. The economics of the process are also included.- Studies on Special Nutrition Programme (SNP) IV. Effectiveness of a Nutrition Education Programme among the Beneficiaries of SNP
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1 Sri Avinashilingam Home Science College for Women, Coimbatore-11, IN
1 Sri Avinashilingam Home Science College for Women, Coimbatore-11, IN
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The Indian Journal of Nutrition and Dietetics, Vol 14, No 8 (1977), Pagination: 227-230Abstract
Numerous supplementary mass feeding programmes are sponsored by Central and State Governments and Voluntary Agencies to ischolar_main out malnutrition among children. Among those the Special Nutrition Programme, is hundred per cent centrally sponsored scheme and is in force in urban slums to support the home diet with bread fortified with lysine and vitamins and is under the control of Social Welfare Department.- Food Service Facilities Planning
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The Indian Journal of Nutrition and Dietetics, Vol 14, No 9 (1977), Pagination: 281-281Abstract
Food Science field is a fast developing industry all over the world. The clientele of today are not satisfied with mere supply of food but expect interesting combinations and flavour, highest level of cleanliness and pleasing environment. Towards this goal this volume is envi-saged. The various objectives of good food service has been identified and information is given with these objectives in view.- Food from Waste
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The Indian Journal of Nutrition and Dietetics, Vol 15, No 4 (1978), Pagination: 131-132Abstract
This volume of Food From Waste represents the pooled view points of scientists who participated in an industry University Cooperation Symposium organised under the auspices of the National College of Technology, University of Reading.- Studies on Special Nutrition Programme (SNP): II. Growth Study on 1121 Children Receiving the Supplementation in Coimbatore City
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1 Sri Avinashilingam Home Science College for Women, Coimbatore -641 011, IN
1 Sri Avinashilingam Home Science College for Women, Coimbatore -641 011, IN
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The Indian Journal of Nutrition and Dietetics, Vol 14, No 5 (1977), Pagination: 123-126Abstract
The nutritional status of the participants in the Special Nutrition Prograrame(SNP) needs to be assessed to evaluate the effectiveness of the feeding programme.- Studies on Special Nutrition Programme (SNP) III. 'Spot Feeding' Vs 'Take Home Feeding'
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1 Sri Avinashilingam Home Science College for Women, Coimbatore-11, IN
1 Sri Avinashilingam Home Science College for Women, Coimbatore-11, IN
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The Indian Journal of Nutrition and Dietetics, Vol 14, No 7 (1977), Pagination: 193-197Abstract
The supplementary feeding programmes sponsored by the State and Central Governments top the list of the many efforts taken to combat malnutrition and promote the health of preschool children. Among them the Special Nutrition Programme (SNP) was evaluated in Coimbatore city using different approaches. This particular study, aimed at comparing the effectiveness of 'Spot feeding' and 'Take home feeding'.- Food Products formulary
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The Indian Journal of Nutrition and Dietetics, Vol 14, No 5 (1977), Pagination: 144-145Abstract
The second volume of "Food Products Formulary" is a series presenting procedures for preparing foods in commercial or large scale.- Teenage Nutrition and Physique
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The Indian Journal of Nutrition and Dietetics, Vol 14, No 7 (1977), Pagination: 219-220Abstract
This decade emphasizes the teenage from its various angles as this is the age of the youth and several new problems such as obesity, lack of physical fitness, alcohol addicts have been viewed with alarm in this age group.- Practical Dehydration
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The Indian Journal of Nutrition and Dietetics, Vol 14, No 4 (1977), Pagination: 113-113Abstract
This book deals as its title indicates with the practical aspects of dehydration which will be useful for workers in the industry.- Studies on the Special Nutrition Programme (SNP) : I. Background Information of the Beneficiaries Under SNP
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1 Sri Avinashilingam Home Science College for Women, Coimbatore - 641 011, IN
1 Sri Avinashilingam Home Science College for Women, Coimbatore - 641 011, IN
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The Indian Journal of Nutrition and Dietetics, Vol 14, No 3 (1977), Pagination: 61-64Abstract
Adequate nutrition during the preschool age is of paramount importance for fostering the all round development of children - physical, mental and emotional to the optimum levels.- Vegetable Protein Processing
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The Indian Journal of Nutrition and Dietetics, Vol 14, No 3 (1977), Pagination: 78-79Abstract
This book is based on the U.S. patents relating to the processing of protein of vegetable origin. Detailed technical information on the processing of protein are given.- Diet and Management for Ulcerative Colitis
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The Indian Journal of Nutrition and Dietetics, Vol 14, No 1 (1977), Pagination: 22-23Abstract
The author a Home Economist has compiled this booklet on the basis of her personal experience in caring a patient with ulcerative colitis.- Food to Improve your Health
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The Indian Journal of Nutrition and Dietetics, Vol 13, No 12 (1976), Pagination: 416-416Abstract
This book presents two facets of nutrition namely the foods which supply the nutrients in part I and the effects of nutrients (good and bad) on the health. A compendium of composition of foods is given in part I from abalome to zucchin (Around 300 foods are so selected and arranged alphabetically). In part II is arranged alphabetically the various terms which are related to health through nutrition.- Home Book of Indian Cookery
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The Indian Journal of Nutrition and Dietetics, Vol 13, No 8 (1976), Pagination: 277-277Abstract
This is a cook book for those who are new to Indian foods - written with clarity and modified to suit the palate used for bland foods.- Foods:An Introductory College Course
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The Indian Journal of Nutrition and Dietetics, Vol 14, No 6 (1977), Pagination: 183-184Abstract
The book 'Foods' has been in the hands of students of food in most parts of the world over the three decades.- The Use of Fungi as Food and in Food Processing: Part I & II
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The Indian Journal of Nutrition and Dietetics, Vol 13, No 11 (1976), Pagination: 388-388Abstract
This book originally appeared as part of an article in CRC critical review in Food Technology and represents information from authentic sources. As seen in the preface the author has been associated with research in fungi as human food for 40 odd years.- Some Savoury Food Products
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The Indian Journal of Nutrition and Dietetics, Vol 13, No 6 (1976), Pagination: 190-191Abstract
A selection of published articles during 1962-64 have been compiled in this book. Practical suggestion for flavoring of potato chips, biscuits, cereal products, popcorn, treatment of meat and products, have been discussed.- The Science of Nutrition of Farm Live Stock
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The Indian Journal of Nutrition and Dietetics, Vol 13, No 10 (1976), Pagination: 345-345Abstract
This volume will be of prime importance to nutritionists, research workers and students. It will be a valuable guide to chemists, biochemists, research workers in medical field, veterinary surgeons, agriculturists and economists.- Nutritional Aspects of Common Beans and other Legume Seeds as Animal and Human Foods
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The Indian Journal of Nutrition and Dietetics, Vol 13, No 9 (1976), Pagination: 310-310Abstract
The developing countries depend on vegetable sources for energy and protein and among them pulses are the most concentrated sources of protein. More and more research work is done on pulse protein to exploit them to the maximum.- The Almanac of Canning Freezing Preserving Industries
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The Indian Journal of Nutrition and Dietetics, Vol 13, No 7 (1976), Pagination: 227-227Abstract
This Almanac consists of XI sections on Association officers, food laws and regulations, labelling and packing, FDA standards, quality grade standards, raw products, pack statistics, canned food prices, international trade and world packs, appendix and buyers guide.- Prepared Snack Foods
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The Indian Journal of Nutrition and Dietetics, Vol 13, No 5 (1976), Pagination: 156-156Abstract
This book will be a guide to food technologists and food manufacturers interested to gain knowledge on snack foods or for getting up factories.
This book explains many equipment in detail with diagrams. It will be useful also to avoid difficulties of research work and development of equipment used for similar purposes for other foods and offer excellent starting point for investigations.
- Examination Guide for Cooking With Understanding
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The Indian Journal of Nutrition and Dietetics, Vol 12, No 12 (1975), Pagination: 406-406Abstract
This booklet contains questions on the subject matter of cooking with understanding. A set of questions for each chapter (complete in type), a review set for each of the five sections and one for the entire book (multiple device question) have been presented.- Indian Cookery
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The Indian Journal of Nutrition and Dietetics, Vol 13, No 4 (1976), Pagination: 123-123Abstract
'Indian Cookery' is an interesting and illustrative monthly magazine. It is a new venture in India. Each volume gives about 20 recipes with simple instructions, covering international delicacies, sweets and desserts, pickles and preserves and cool refreshing drinks.- Fruit and Vegetable Juice
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The Indian Journal of Nutrition and Dietetics, Vol 13, No 2 (1976), Pagination: 54-55Abstract
Written by outstanding scientists in the field of food technology in collaboration with a group of 25 specialists, the 'Fruit and Vegetable Juice' offers comprehensive information.- Foods
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The Indian Journal of Nutrition and Dietetics, Vol 13, No 3 (1976), Pagination: 85-86Abstract
The book highlights the progress made but also effectively points out the enormous problems relating to foods. The multifaceted dimension of food, have been touched upon by each contributor and viewed from the point of the consumer, physiologist, nutritionist, ecologist, technologist and the economist. This volume is a must in all the libraries, teaching and research institutions, as it deals with the most vital need-The Food.- Food and Menu Dictionary
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The Indian Journal of Nutrition and Dietetics, Vol 13, No 1 (1976), Pagination: 21-21Abstract
Crete Dahl is an outstanding figure in the field of hotel management. She is closely associated with publishing several books as President of the Dahl Publishing Co. The knowledge gained by her when entertained famous guests and guests of hundreds of hotels has been utilized in this compilation. More than two thousand menu terms are contained in this volume.- Indian Cooking for Pleasure
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The Indian Journal of Nutrition and Dietetics, Vol 12, No 11 (1975), Pagination: 374-375Abstract
Today with greater chances for travel, quick and effective transportation of foodstuffs to and from any part of the world and wider acceptance of exotic foods, the interest of homemakers to try out novel recipes is increasing.- What we Eat Today
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The Indian Journal of Nutrition and Dietetics, Vol 12, No 9 (1975), Pagination: 299-299Abstract
This book brings out the changes brought to natural food sources in the present day partly for laudable reasons such as preservation, transportation or conveniences and often for other purposes. Many of these changes may be deleterious to health.- Scientists in Search of their Conscience
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The Indian Journal of Nutrition and Dietetics, Vol 12, No 10 (1975), Pagination: 339-339Abstract
Based on Proceedings of a Symposium on the Impact of Science on Society this book has emerged. Eminent scientists from Holland, Germany, England, France, Switzerland and Sweden have contributed.- European Food Processing Industry
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The Indian Journal of Nutrition and Dietetics, Vol 12, No 8 (1975), Pagination: 270-270Abstract
This is a market report in the food processing industry with information gathered from 17 countries of Western Europe - Austria, Belgium, Denmark, Finland, France, Germany, Greece, Iceland, Ireland, Italy, Netherlands, Norway, Portugul, Spain, Sweden Switzerland and U.K. The market report data pertaining generally to dairy, confectionery, cakes and biscuits, canned and preserved foods, frozen foods, soft drinks, soups, broths and bouillons, jams and preserves and any other information are given for each country.- Manual of Applied Nutrition
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The Indian Journal of Nutrition and Dietetics, Vol 12, No 7 (1975), Pagination: 224-225Abstract
This manual is exclusively for therapeutic diets which are modification of normal diet through the application of latest development in the field of nutrition. Wherever the modifications result in any deficiency, it is indicated so that supplementary modifications could be made.- Food for You
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The Indian Journal of Nutrition and Dietetics, Vol 12, No 5 (1975), Pagination: 152-152Abstract
A novel approach to teaching of foods is introduced in the book 'Food for You'.- Balanced Diet
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The Indian Journal of Nutrition and Dietetics, Vol 12, No 6 (1975), Pagination: 194-194Abstract
This booklet is an outcome of the Seminar organized by the International Co-operative Alliance in collaboration with the UNESCO on "Role of cooperation in the emancipation of women in 1962 in New Delhi" is one such where the idea to produce suitable literature particularly for women members of consumer co-operative societies enumerated.- Mild-Moderate forms of Proteincalorie Malnutrition
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The Indian Journal of Nutrition and Dietetics, Vol 12, No 4 (1975), Pagination: 124-125Abstract
Protein Calorie Malnutrition is still a crucial problem in many parts of the world in spite of the advances in nutritional sciences and concerted global efforts towards healthy development of children.- Proceedings SOS/70 Third International Congress of Food Science and Technology
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The Indian Journal of Nutrition and Dietetics, Vol 11, No 6 (1974), Pagination: 366-367Abstract
This volume is an outcome of the concerted and considered efforts of Food Technologists all over the world who had participated in the Third International Congress of Food Science and Technology in 1970. The theme as suited to the world today has been "Science of Survival" namely 'SOS/70' far short. Papers, talks and discussion have all been geared towards this goal. The thought provoking lectures in the Plenary sessions are: The challenge of the 70's, produce and conserve, Famine at the feast by the Lord Ritchie Calder, and Can man shape his future? and The 1970 W. O. Atwater memorial lecture by Philip Handler.- Food Science
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The Indian Journal of Nutrition and Dietetics, Vol 11, No 3 (1974), Pagination: 197-197Abstract
The book gives basic up-to-date information on the scientific aspects of food in a simple form suitable for high school pupils or to layman interested in knowing about the functions of foods.- Units, Symbols and Abbreviations a Guide for Biological and Medical Editors and Authors
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The Indian Journal of Nutrition and Dietetics, Vol 11, No 3 (1974), Pagination: 197-197Abstract
This manual has set out a list of System International d' Unit's (SI Units) with their symbols and definitions, prefixes for decimal fractions, desired SI Units, equivalents for commonly used measures, list of recommended units, symbols and abbreviations and conversions.- Technology of the Products of Cottonseed Flour for Use in Protein Foods
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The Indian Journal of Nutrition and Dietetics, Vol 11, No 1 (1974), Pagination: 48-49Abstract
This short manual is an outcome of the recommendations of the Protein Advisory Group (PAG). Information from selected member countries, specialized institutions and workers, processors of protein concentrates and manufacturers of specialized processing equipment, has been collected and later revised and expanded by Mr. Marin C. Verderg, FAO consultant.- Milk Proteins: Chemistry and Molecular Biology
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The Indian Journal of Nutrition and Dietetics, Vol 11, No 1 (1974), Pagination: 49-50Abstract
The volume is a compilation of the contribution of eleven outstanding scientists in the field of protein chemistry.- Delicious and Easy Rice Flour Recipes
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The Indian Journal of Nutrition and Dietetics, Vol 10, No 6 (1973), Pagination: 324-324Abstract
Mrs. Wood who had brought out 'Gourmet Food on Wheat Free Diet' has presented this book as a follow up. As given in the forward by Margaret B. Salmon, Chief Dietetian, St. Joseph Hospital, Paterson, New Jersey, Mrs Wood "Opens a whole new world of eating and has made another significant contribution to all who must adhere to a life lime of gluten free eating".- Cooking for the Wayward Diabetic
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The Indian Journal of Nutrition and Dietetics, Vol 10, No 6 (1973), Pagination: 325-325Abstract
The first edition of this book was in 1960 and now this second edition has been published including more recipes and the carbohydrate value of each recipe. This book has emerged out of the experience of Mrs. Lily Macleod while providing meals for her husband-a diabetic.- Sanitary Techniques in Food Service
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The Indian Journal of Nutrition and Dietetics, Vol 10, No 5 (1973), Pagination: 259-260Abstract
Inspite of the technological and scientific advances, implementation of sound sanitary practices are far from satisfactory all over the world. The problems of air, water and soil pollution are discussed at all forums. An emperical way to start solving the problem is in the homes, and institutes of food services. Towards this goal 'Sanitary Techniques in Food Set vice will serve a very useful purpose.- Chemurgy
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The Indian Journal of Nutrition and Dietetics, Vol 12, No 3 (1975), Pagination: 89-90Abstract
The Chemurgic Council has stood for conservation of natural resources and protection of the environment. This aspect has aroused global concern outstanding member in the U. S. Department of Agriculture, Scientific Society, Research Institute, National Laboratories, University Programmes workers in Pharmaceutical and food industries have contributed papers.- American Cooking for Foreign Lands
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The Indian Journal of Nutrition and Dietetics, Vol 11, No 5 (1974), Pagination: 307-307Abstract
This book gives a panoremic view of American Cooking for Marine to Hawaii with over 240 selected recipes. Simple and easy to prepare dishes, with ingredients in American and metric volumes and weights have been presented. The comments on their background and speciality are interesting.- Rice and Bulgar Quick Cooking Process
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The Indian Journal of Nutrition and Dietetics, Vol 10, No 4 (1973), Pagination: 213-213Abstract
This review gives detailed technical information on rice milling-extraction and polishing, quick cooking rice, dehydration processes, and soaking and cooking processes. Methods of processing of special rice, brown and polished rice, speciality products with rice, such as canning, and processing of pudding, puffed rice and flavoured rice are given.- TPI Crop and Product Digest: No. 1 Oils and Oil Seeds
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The Indian Journal of Nutrition and Dietetics, Vol 10, No 2 (1973), Pagination: 105-105Abstract
This remarkably concise and scientific documentation series provides information on oils and oil-seeds available all over the world.- Cooking with Understanding
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The Indian Journal of Nutrition and Dietetics, Vol 12, No 2 (1975), Pagination: 60-61Abstract
Herbert L. Nichols, who is a master of engineering research was prompted to write this book to offer precise instruction about cooking which could be followed even by novices in cooking. The text is divided into five major parts, namely, methods of handling food, and cooking; basic foods; combined foods; food preservation and nutrition and the kitchen.- The Almanac of the Canning, Freezing, Preserving Industries 1972
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The Indian Journal of Nutrition and Dietetics, Vol 11, No 4 (1974), Pagination: 244-245Abstract
This Almanac is presented as the industry's standard reference manual. Several national, state and regional associations, governmental agency, officials, advertisers and individuals of the United States have contributed towards the Almanac.- Quantity Food Sanitation
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The Indian Journal of Nutrition and Dietetics, Vol 11, No 4 (1974), Pagination: 245-245Abstract
The need for sanitary handling of food is keenly felt all over the world-specially in Food Service Institutions with quantity cookery. Dr. Longree has revised her first edition of this book in the light of new research data available to ensure clean and safe food.- Dimensions of Nutrition
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The Indian Journal of Nutrition and Dietetics, Vol 10, No 3 (1973), Pagination: 161-162Abstract
This book is an outcome of the conference, "Dimension of Nutrition" held to commomerate the forteenth anniversary of the Colorado Dietetic Association, July, 1969. Topics by outstanding workers in a variety of disciplines have been compiled under sections - Dimensions of nutrition. Nutrition at molecular and sub-molecular levels. Nutrition of the cell and organism. Nutrition in human ecology and culture and dimension-Today and to-morrow.- The Meat Handbook
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The Indian Journal of Nutrition and Dietetics, Vol 10, No 3 (1973), Pagination: 162-162Abstract
This revised third edition of "The Meat Hand Book" gives practical information basic for meat industries, food sciences, meat retailers and locker plants. The chapter on livestock-slaughter, inspection and grading explains the various terms and legal acts connected with meat industry and sale.- The Home Book of Food Freezing
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The Indian Journal of Nutrition and Dietetics, Vol 12, No 1 (1975), Pagination: 28-29Abstract
This book is a practical guide to all aspects of food freezing. The language i% simple and directions explicit that it could be used by students, teachers as^ well as the homemakers.- Hand Book of Diet Therapy
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The Indian Journal of Nutrition and Dietetics, Vol 12, No 1 (1975), Pagination: 29-29Abstract
Dorothea Turner, a veteran in the field of dietetics, editor of the Journal of the American Dietetic Association has presented in this revision well documented information on diet. In doing so she has translated the nutritional needs in terms of diet for therapeutic purposes.- Studies with Deoiled Rice Polishings:(II) Acceptability of Some Food Preparations Utilising Rice Bran Oil
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1 Sri Avinashilingam Home Science College, Coimbatore-11, IN
1 Sri Avinashilingam Home Science College, Coimbatore-11, IN
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The Indian Journal of Nutrition and Dietetics, Vol 8, No 2 (1971), Pagination: 77-80Abstract
The consumption of fats and oils in India is meagre when compared to other developing countries. Since fats and oils are relatively more expensive, efforts are being made by the Government of India to increase the production of edible oils from vegetable sources. Hence, the need for increased production of vegetable oils is crucial. India has a large variety of edible vegetable oils but in limited quantities. The modern rice milling industries in India are making available edible oil from rice bran.- Recent Advances in Therapeutic Diets
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The Indian Journal of Nutrition and Dietetics, Vol 8, No 2 (1971), Pagination: 103-104Abstract
In the field of therapeutic dietetics, the application of the science and art of nutrition come into play. The growing knowledge of nutrition has to be constantly translated to the practical goal of feeding. Newer knowledge calls for constant modification and to cater to this need, new literature emerges.- Cooking and Catering the whole Food Way
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The Indian Journal of Nutrition and Dietetics, Vol 8, No 2 (1971), Pagination: 104-104Abstract
Mrs. Cavanagh, the author of this book who is now with Yehudi Menuhin School, U.K. has much experience in catering for large numbers. She has compiled 235 recipes- for use in schools, hospitals and other catering institutions. Each recipe is for sixty persons and emphasis is placed on natural whole foods such as whole wheat flour, unpolished rice, brown sugar, honey and fresh vegetables.- International Biological Programme-Technical Group Meeting on Leaf Protein Held in Coimbatore at Sri Avinashilingam Home Science College from 25th to 27th November, 1970
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1 Sri Avinashilingam Home Science College, Coimbatote-11, IN
1 Sri Avinashilingam Home Science College, Coimbatote-11, IN
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The Indian Journal of Nutrition and Dietetics, Vol 8, No 1 (1971), Pagination: 49-51Abstract
Sri Avinashilingam Home Science College, Coimbatore 11, India has had the privilege of being chosen as the venue for the Technical Group Meeting on Leaf Protein by the International Biological Programme through the recommendation of Prof. N. W. Pirie, Head, Biochemistry Department, Rothamsted Experiment Station, U. K. As the Director of this college. Dr. Rajammal P. Devadas has a basically sound on going research programme in Nutrition and work is being carried out on Leaf Protein.- Foundations of Food Preparation
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The Indian Journal of Nutrition and Dietetics, Vol 7, No 2 (1970), Pagination: 132-133Abstract
The book 'Foundations of Food Preparation' has been designed for basic courses in food preparation in colleges, specially for the students, who are likely to encounter this science for the first time.- Principles of Sensory Evaluation of Food
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The Indian Journal of Nutrition and Dietetics, Vol 4, No 4 (1967), Pagination: 349-349Abstract
In the present day when the frontiers of availability and utilization of novel foods are scanned and modern technology is influencing family meal pattern, food acceptability plays a prominent role. A "food becomes useful only when it is accepted.- Gourmet Food on a Wheat Free Diet
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