Nutritive Value of Indian Food (Course Book) [Paperback] C Gopalan

This book contains relevant and valuable informations to understand and follow

Definitely a must have for someone studying nutrition or Dietetics. You'll reference this book almost every single time talking about foods and diet planning. Being a nutrition major student. It's a golden book for sure

The book is an excellent handbook wherein you get nutrition values of practically all the foods that we consume.I would recommend to the ICMR National Institute of Nutrition (NIN) to publish the information about cooked foods also such as cooked rice, dal, chapati or fried items such as samosa, kachori, bhujia, vada also as 1) None of the grains and pulses are consumed raw (rice, wheat, daals) 2) The minimum cooking on all vegetables is boiling (potato, sweet potato) sauteing (onion, tomato) 3) Many snacks (samosa, kachori, vada, bonda, etc) are deep fried in oil or ghee (as oil and ghee is not consumed raw). The approx. values for these cooked foods will be accepted only when validated by NIN, an institute of national eminence and integrity.

Study purpose

Useful

Must have book for a Dietician!

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Pages are missing of this book,although book's content is informative,font size is very small.