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Books > History > You and Your Food (Set of 4 Books)
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You and Your Food (Set of 4 Books)
You and Your Food (Set of 4 Books)
Description

About the Books

 

Book I : Food Groups, Nutrients and their Functions

Book II : Food Choice and Preparation

Book III : Process of Food Selection and Preparation-I

Book IV : Process of Food Selection and Preparation-II

 

Book I

 

Introduction

 

Food is so much a part of our life that we tend to take it for granted. However, we need to learn about what food is, what to do with it, what it can do to our body, and what could happen if we do not eat food in the right manner and in the right amounts. In Unit 1 of Block 1 we introduce you to the concepts of food, nutrients, nutrition, and factors which influence food acceptance. We proceed to explain the functions of food in Unit 2. Our concern is to help you to understand the importance of food in our life and lead you on to learn more about food in the Blocks to follow. In Unit 3 the macronutrients-carbohydrates, fats, proteins and water are discussed. In Unit 4, the micronutrients-vitamins and minerals are discussed, while in Unit 5 the presentation is about three basic food groups. Each nutrient is important for keeping the body healthy. We, therefore, need to provide the body with all the nutrients in adequate amounts through a judicious combination of foods chosen from the three food groups.

 

Contents

 

UNIT 1

Food and Food Acceptance

7

UNIT 2

Functions of Food

13

UNIT 3

Macronutrients and their Functions

21

UNIT 4

Micronutrients and their Functions

29

UNIT 5

Basic Food Groups

39

 

Book II

 

Introduction

 

Block 2 has five units in it. In Unit 6, we study more about suitable combinations of different foods taking into consideration their nutritive value, their seasonal nature, their local availability and their cost. The intention is to lead you to select available foods wisely and combine them in a manner that provides preparations which are not only nutritious but also fesh and of low cost. In Unit 7, we take a look at the variety of foods commonly consumed in our country and the meal patterns prevalent among vegetarians and non-vegetarians. The meal patterns of the high and low income groups of families are also studied in the rural and urban contexts. In this unit, we take stock of the status of meal patterns prevalent in India among different sections of the population in order to let you realise that the majority of our population do not consume healthy meals and that we need to pay more attention to our daily meals. In Unit 8, we try to help you to learn more about the many methods of food preparation and of cooking, so that you can handle foods in a skilled manner and have such food preparations for yourself and the family which are not only nourishing but also have variety, attractiveness and a pleasing flavour. In Units 9 and 10, the emphasis is on the ways and means of prevention of infection, infestation and spoilage of food on the one . hand, and the maintenance of their quality on the other. We need to remember that foods are not only nourishing for man but also for rodents, insects and micro-organisms. Micro-organisms settle on food from air, water, soil and through carriers like food handlers and flies. Therefore, foods spoil easily if stored under improper conditions. I The discussions will make you aware of the principles of food and personal hygiene and inform you about the scientific methods of food preservation and storage. Such methods of preservation not only help us to maintain the quality of food but also prevent the wastage of certain foods which are available in plenty only in certain seasons of the year and scarce in others.

 

Contents

 

UNIT 6

Let Us Choose The Right Food

5

UNIT 7

How Healthy Are Our Meal Patterns?

11

UNIT 8

Let Us Ensure Taste And Nutrient Retention

15

UNIT 9

Let Us Make Food Safe To Eat

25

UNIT 10

Let Us Preserve Food

29

 

Book III

 

Introduction

 

The discussion in the three units 11, 12 and 13 of Block III relates to foods which belong to basic group 1. Cereals, millets, fats and oils, sugar and jaggery are all energy-rich foods. The criteria for the selection of these foods is placed before you so that you can make a wise choice of these for their versatile use in different food preparations. A variety of dishes have been specified and the nutritive value of these foods other than their energy value is indicated. In unit 14, the focus is on pulses, nuts and oil seeds, while in units 15 and 16, milk, milk products, eggs and flesh foods are discussed. We suggest that apart from their protein quality these foods have several other nutrients, which need to be kept in mind while combining different foods to give nutritious preparations.

 

Contents

 

UNIT 11

Selection, Preparation and Nutritive Value of Cereals and Millets

5

UNIT 12

Selection of Fats and Oils and their Nutritive Value

11

UNIT 13

Selection and Preparation of Sugar and Jaggery and their Nutritive Value

17

UNIT 14

Selection, Preparation and Nutritive Value of Pulses, Nuts and Oilseeds

23

UNIT 15

Selection, Preparation and Nutritive Value of Milk and Milk Products

29

UNIT 16

Selection, Preparation and Nutritive Value of Eggs and Flesh Foods

33

 

Book IV

 

Introduction

 

In Block 4, Units 17 and 18 we deal with vegetables and fruits. These belong to basic group 3 foods, which have a protective function against infections and diseases. In this block we shall discuss terms like 'variety', 'colour', 'delicious', and 'juicy' with illustrations from different vegetables and fruits. Our aim is to heighten your appreciation of fruits and vegetables so that you can learn to use these foods daily in your diet, either eating them raw or through a variety of dishes made from fruits and vegetables. Guidelines are given to enable you to choose good quality fruits and vegetables, to prepare them in a clean manner and, to tell you how to preserve them when in plenty. Units 19, 20 and 21 of this block relate to such foods and food related substances which are eaten to suit our tastes and requirements, which help us to conserve time and energy and which add to variety in food preparations. Taste enhancers like spices, condiments, and salt, and their values are discussed in Unit 19. Beverages and Convenience foods are brought to your attention in Units 20 and 21 respectively. Our concern is to help you make the best choice from among these numerous foods so that quality is maintained in, food practices.

 

Contents

 

UNIT 17

Selection, Preparation and Nutritive Value of Vegetables

5

UNIT 18

Selection of Fruits and their Nutritive Value

13

UNIT 19

Spices, Condiments and Salt

19

UNIT 20

Selection, Preparation and Nutritive Value of Beverages

23

UNIT 21

Convenience Foods

29

 

You and Your Food (Set of 4 Books)

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Item Code:
NAH115
Cover:
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Edition:
2010
Language:
English
Size:
11 inch x 8 inch
Pages:
151
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Weight of the Book: 440 gms
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About the Books

 

Book I : Food Groups, Nutrients and their Functions

Book II : Food Choice and Preparation

Book III : Process of Food Selection and Preparation-I

Book IV : Process of Food Selection and Preparation-II

 

Book I

 

Introduction

 

Food is so much a part of our life that we tend to take it for granted. However, we need to learn about what food is, what to do with it, what it can do to our body, and what could happen if we do not eat food in the right manner and in the right amounts. In Unit 1 of Block 1 we introduce you to the concepts of food, nutrients, nutrition, and factors which influence food acceptance. We proceed to explain the functions of food in Unit 2. Our concern is to help you to understand the importance of food in our life and lead you on to learn more about food in the Blocks to follow. In Unit 3 the macronutrients-carbohydrates, fats, proteins and water are discussed. In Unit 4, the micronutrients-vitamins and minerals are discussed, while in Unit 5 the presentation is about three basic food groups. Each nutrient is important for keeping the body healthy. We, therefore, need to provide the body with all the nutrients in adequate amounts through a judicious combination of foods chosen from the three food groups.

 

Contents

 

UNIT 1

Food and Food Acceptance

7

UNIT 2

Functions of Food

13

UNIT 3

Macronutrients and their Functions

21

UNIT 4

Micronutrients and their Functions

29

UNIT 5

Basic Food Groups

39

 

Book II

 

Introduction

 

Block 2 has five units in it. In Unit 6, we study more about suitable combinations of different foods taking into consideration their nutritive value, their seasonal nature, their local availability and their cost. The intention is to lead you to select available foods wisely and combine them in a manner that provides preparations which are not only nutritious but also fesh and of low cost. In Unit 7, we take a look at the variety of foods commonly consumed in our country and the meal patterns prevalent among vegetarians and non-vegetarians. The meal patterns of the high and low income groups of families are also studied in the rural and urban contexts. In this unit, we take stock of the status of meal patterns prevalent in India among different sections of the population in order to let you realise that the majority of our population do not consume healthy meals and that we need to pay more attention to our daily meals. In Unit 8, we try to help you to learn more about the many methods of food preparation and of cooking, so that you can handle foods in a skilled manner and have such food preparations for yourself and the family which are not only nourishing but also have variety, attractiveness and a pleasing flavour. In Units 9 and 10, the emphasis is on the ways and means of prevention of infection, infestation and spoilage of food on the one . hand, and the maintenance of their quality on the other. We need to remember that foods are not only nourishing for man but also for rodents, insects and micro-organisms. Micro-organisms settle on food from air, water, soil and through carriers like food handlers and flies. Therefore, foods spoil easily if stored under improper conditions. I The discussions will make you aware of the principles of food and personal hygiene and inform you about the scientific methods of food preservation and storage. Such methods of preservation not only help us to maintain the quality of food but also prevent the wastage of certain foods which are available in plenty only in certain seasons of the year and scarce in others.

 

Contents

 

UNIT 6

Let Us Choose The Right Food

5

UNIT 7

How Healthy Are Our Meal Patterns?

11

UNIT 8

Let Us Ensure Taste And Nutrient Retention

15

UNIT 9

Let Us Make Food Safe To Eat

25

UNIT 10

Let Us Preserve Food

29

 

Book III

 

Introduction

 

The discussion in the three units 11, 12 and 13 of Block III relates to foods which belong to basic group 1. Cereals, millets, fats and oils, sugar and jaggery are all energy-rich foods. The criteria for the selection of these foods is placed before you so that you can make a wise choice of these for their versatile use in different food preparations. A variety of dishes have been specified and the nutritive value of these foods other than their energy value is indicated. In unit 14, the focus is on pulses, nuts and oil seeds, while in units 15 and 16, milk, milk products, eggs and flesh foods are discussed. We suggest that apart from their protein quality these foods have several other nutrients, which need to be kept in mind while combining different foods to give nutritious preparations.

 

Contents

 

UNIT 11

Selection, Preparation and Nutritive Value of Cereals and Millets

5

UNIT 12

Selection of Fats and Oils and their Nutritive Value

11

UNIT 13

Selection and Preparation of Sugar and Jaggery and their Nutritive Value

17

UNIT 14

Selection, Preparation and Nutritive Value of Pulses, Nuts and Oilseeds

23

UNIT 15

Selection, Preparation and Nutritive Value of Milk and Milk Products

29

UNIT 16

Selection, Preparation and Nutritive Value of Eggs and Flesh Foods

33

 

Book IV

 

Introduction

 

In Block 4, Units 17 and 18 we deal with vegetables and fruits. These belong to basic group 3 foods, which have a protective function against infections and diseases. In this block we shall discuss terms like 'variety', 'colour', 'delicious', and 'juicy' with illustrations from different vegetables and fruits. Our aim is to heighten your appreciation of fruits and vegetables so that you can learn to use these foods daily in your diet, either eating them raw or through a variety of dishes made from fruits and vegetables. Guidelines are given to enable you to choose good quality fruits and vegetables, to prepare them in a clean manner and, to tell you how to preserve them when in plenty. Units 19, 20 and 21 of this block relate to such foods and food related substances which are eaten to suit our tastes and requirements, which help us to conserve time and energy and which add to variety in food preparations. Taste enhancers like spices, condiments, and salt, and their values are discussed in Unit 19. Beverages and Convenience foods are brought to your attention in Units 20 and 21 respectively. Our concern is to help you make the best choice from among these numerous foods so that quality is maintained in, food practices.

 

Contents

 

UNIT 17

Selection, Preparation and Nutritive Value of Vegetables

5

UNIT 18

Selection of Fruits and their Nutritive Value

13

UNIT 19

Spices, Condiments and Salt

19

UNIT 20

Selection, Preparation and Nutritive Value of Beverages

23

UNIT 21

Convenience Foods

29

 

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