This book 'Human Nutrition' is designed to assist the nursing students to acquire knowledge of nutrition for maintenance of optimum health at different stages of life and its application for practice of nursing. An attempt has been made in this book to cover the undergraduate syllabus of 'Nutrition' prescribed by Indian Nursing Council. Apart from giving information on basic nutrition related and applied aspects of food science and dietetics are also covered. Special emphasis is laid on present nutritional problems in India like protein energy malnutrition, vitamin A deficiency, anaemia and iodine deficiency disorders. The role of nurse in nutrition education is also emphasized. Appropriate tables and figures are given in each chapter to make the concepts clear. Though this book is meant for undergraduate nursing students, medical and paramedical students and those who are doing diploma in nursing will also be benefitted from this book. About the Author B. Srilakshmi, M.Sc., M.Ed., M.Phil., is presently working with Indira Gandhi National Open University as Programme-In-Charge for M.Sc. (Dietetics and Food Service Management) course at S.C.S. Kothari Academy for Women, Chennai. After working at National Institute of Nutrition, Hyderabad under Dr. C. Gopalan and Dr. S.G. Srikantia, she joined as lecturer at S.V.T. College of Home Science, S.N.D.T. University Mumbai. Later when she started working at Anna Adarsh College for Women, Chennai, she realised the need for textbooks in Nutrition related subjects. Her pioneering work 'Dietetics' was published 20 years ago, with six new editions published since then. Her other popular books are 'Dietetics' and 'Food Science' for B.Sc. Food and Nutrition students and 'Human Nutrition' for B.Sc. Nursing students. Her enthusiasm and willingness to constantly update herself in the subject has made her write best books which are 'student friendly'. Table of Contents Introduction to Human Nutrition Nutritional Problems in India and National Nutrition Policy Classification and Nutritive Value of Foods-Part-I Nutritive Value of Foods-Part-II Nutritive Value of Foods-Part-III Carbohydrates Lipids Proteins Energy Protein Energy Malnutrition Macro Minerals Micro Minerals Fat Soluble Vitamins-Part-I Fat Soluble Vitamins-Part-II Water Soluble Vitamins-Part-I Water Soluble Vitamins-Part-II Water and Electrolyte Balance Principles and Methods of Cooking Food Preservation and Food Additives Food Adulteration and Food Standards Balanced Diets Therapeutic Diets Assessment of Nutritional Status International and National Agencies and Nutrition Programmes Role of Nurse in Nutrition Education References Appendices