Functional Foods and Nutrition
by G Subbulakshmi, Mandalika Subhadra
ISBN: 9789351304067
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Imprint : Daya Publishing House
Year : 2021
Price : Rs. 13995.00
Biblio : xi+407p.,col.plts.,figs.,tabls.,ind., 25 cm
Author Profile
Dr. G. Subbulakshmi is an eminent nutritionist with over 45 years 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 field of nutrition, working as an Associate Professor of Home Science, in the specialisation 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 postgraduate level.
About The Book
In the recent years there is an explosion of scientific information generated throughout the world using well designed clinical research on traditional therapeutic food practices. This book on Functional foods and nutrition is a sincere effort of the authors to compile the available information for the benefit of persons suffering from various degenerative diseases and health care specialists as a ready reckoner. It emphasizes the food based approach for each individual clinical condition such as diabetes, CVD, cancer, obesity etc., the prevalence of which is increasing globally. The book highlights 'Farm Food Solutions' and thus serves as a supportive tool for medical therapy. Dietitians, nutritionists, medical practitioners, researchers, academicians, students, and patients can refer to this book for scientific evidence on therapeutic applications of foods. The information provided in the book would be of immense help to those who are enthusiastic in preserving health through prevention of diseases.
Table of Contents
Acknowledgements v <BR> Foreword vii <BR> Preface ix <BR> 1. Anti-Ageing Foods 1 <BR> 2. Anti-Allergic Foods 37 <BR> 3. Anti-Carcinogenic Foods 53 <BR> 4. Anti-Cognitive-Impairment Foods 99 <BR> 5. Anti-Diabetic Foods 139 <BR> 6. Anti-Fertility Foods 177 <BR> 7. Anti-Hyperlipidemic Foods 207 <BR> 8. Anti-Inflammatory Foods 253 <BR> 9. Antimicrobial Foods 283 <BR> 10. Anti-Obesity Foods 323 <BR> 11. Anti-Oxidant Foods 349 <BR> 12. Anti-Ulcerogenic Foods 377 <BR> Glossary 399 <BR> Index 403
