Description
What's New in the Second Edition• Recent developments in food standards• Ready reckoner of nutritive values of common foods• Several chapters revised to provide information on recent trends in clinical biochemistry • Several chapters revised for better clarity of concepts
Table of Contents
PART A. NUTRITIONChapter 1: Introduction Chapter 2: Carbohydrates Chapter 3: Lipids Chapter 4: Proteins Chapter 5: Energy Chapter 6: Vitamins Chapter 7: Minerals Chapter 8: Water and Electrolyte Balance Chapter 9: Cookery Rules and Preservation of Nutrients Chapter 10: Balanced Diet Chapter 11: Role of Nurse in Nutritional ProgrammesPART B. BIOCHEMISTRYChapter 12: Introduction to Biochemistry Chapter 13: Cell Chapter 14: Cell Membrane: Structure, Composition and Functions Chapter 15: Carbohydrates and Biological Oxidation Chapter 16: Lipids Chapter 17: Proteins, Nucleic Acids and Protein Synthesis Chapter 18: Enzymes Chapter 19: Iron Metabolism Chapter 20: Vitamins Chapter 21: Mineral Metabolism Chapter 22: Acid–Base Balance Chapter 23: Water and Electrolyte Balance Chapter 24: Organ Function Tests Chapter 25: Immunochemistry, Free Radicals and Specialized Proteins Glossary Abbreviations Index
