Nutrition in Traditional Therapeutic Foods Vol. 1

by Mandalika Subhadra, Subbulakshmi

ISBN: 9789351301509
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Imprint : Daya Publishing House
Year : 2021
Price : Rs. 11995.00
Biblio : xvii+341p., col. plts., figs., tabls., 25 cm

Author Profile

Dr. G. Subhulakshmi is an eminent nutritionist with over 45 year of teaching research and administrative experience. She has a Ph.D. in Food Science and Nutrition and has also worked as a post doctoral fellow in CFTRI, Mysore in early 1970s. She has received Fulbright award for studying the college administration in USA, PL480 Research Scholarship for doing Ph.D. UGC’s National Research Associateship award as well as Hari Om Ashram Prizes for 3 different best Research papers in Nutrition. She has received several awards for her achievements such as M.L. Khurana Memorial Award - 2002; T.K. Basu Award and lifetime achievement awards. <BR> Dr. Mandalika Subhadra is an expert in the filed of nutrition, working as and Assistant Professor of Home Science, in the specialization of Food, Nutrition & Dietetics of College of Home Science, Nirmala Niketan, Mumbai. She has got around 20 years of experience in teaching and research at both under graduate and post graduate level.

About The Book

The present book on ‘Nutrition in Traditional Therapeutic Foods, Vol. 1’ emphasizes the available scientific evidence on the therapeutic role of selected foods in various clinical conditions. As foods with therapeutic importance are innumerable, the first volume covers 20 foods and the second volume would include the remaining. The book will be very resourceful and serve as a reference/text book to all the academic nutritionists, nutrition scientists, researchers from health sciences and nutraceuticals, research scholars, undergraduate and postgraduate students, dietitians, food technologists and biotechnologists. The book would also strengthen the food based approach for the prevention/management of lifestyle diseases and improve the quality of life.

Table of Contents

Acknowledgements v <BR> Foreword vi i <BR> Preface i x <BR> Introduction xv <BR> 1. Ajwain (Carum copticum/Trachyspermum ammi) 1 <BR> 2. Asafoetida (Ferula assafoetida) 13 <BR> 3. Cinnamon (Cinnamomon zeylanicun) 23 <BR> 4. Cloves (Syzygium aromaticum) 35 <BR> 5. Cumin Seeds (Cuminum cyminum) 55 <BR> 6. Curry Leaves (Murraya koenigii, Rutaceae), <BR> Coriander Leaves and Seeds (Coriandrum sativum L.) 69 <BR> 7. Fenugreek (Trigonella foenum-graecum) 81 <BR> 8. Garlic (Allium sativum) 95 <BR> 9. Ginger (Zingiber officinale) 113 <BR> 10. Mustard Seeds (Brassica nigra/B. juncea/B. alba) 135 <BR> 11. Sesame Seeds (Sesamum indicum Linn.) 145 <BR> 12. Turmeric (Curcuma longa Linn.) 165 <BR> 13. Barley (Hordeum vulgare L.) 187 <BR> 14. Flax Seeds (Linum usitatissimum) 205 <BR> 15. Oats (Avena sativa) 227 <BR> 16. Amla (Phyllanthus emblica syn. Emblica officinalis/ Phyllanthus niruri) 249 <BR> 17. Dates (Phoenix dactylifera) 265 <BR> 18. Figs (Ficus carica L., Ficus racemosa) 275 <BR> 19. Olives (Olea europaea) 293 <BR> 20. Honey 313 <BR> Glossary 337 <BR> Index 339