Basic nutrition, clinical nutrition and nutritional requirements for different age groups and elderly
• A concise discussion on nutrient variation in diets during various diseases presented in a simple language
• Recent advancements in dietetics for the management of critically ill, gastrointestinal, renal and cardiovascular disorders, diabetes, surgical conditions and cancer
• Calorific values and nutritional content of different food stuffs provided for monitoring self-intake
• A large number of tables, diet charts and flowcharts added for enhanced learning
These features make this book a ready reckoner for dieticians, dietetic interns, physicians, home science and nursing students, and allied health care professionals.