a-.
SSoS
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8 2
CNTERMEDIATE
:
Grihavjjnana Saastram-Aahaarapadamhaala pooshaNa Nutrition) : Author: Dr. (Smt.) K. Chittemma Rao;
(Home Science-Food and Editor:
Dr. (Kumari) G. V. Subbayamma; Second (Revised)
Edition, 1982.
TELUGU AKADEM1 Hyderabad
First Published,
1971
Second (Revised) Edition, 1982 Copies
:
1,000
Att rights whatsoever in this book are of it may be reproduced by
portion
reserved and no any process for any
strictly
purpose without the written permission of the Copyright owners.
Published Tby TELUGU AKADEMl, Hyderabad - 500029 (Andhra Pradesh) under the Centrally Sponsored Scheme of Production of Books and Literature, in Regional languages at the University level, of the Government of India in the Ministry of Education and Social Welfare (Department of Cultured New
:.
Us.
Printed in India
Text at Boys
Town
I.
T. C.,
Cover at Charisma
JaMnuma, Hyderabad-500 253
Hyderabad-500004 Andhra Pradesh, .Printers,
2
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240
(INTRODUCTION)
e3o*rtg
3cs
i
^
av.
(Chemistry), (physiology),
(Biochemistry),
tSb &>D
(digestion)
(absorption)
(Nutrition)
2.
t5^rt5
3aoG6^3
S^S^OD
^^o^^co otf
3.
3CT>o*e;>
(malnutrition) 3*.
t:
gj*cr
6
0*10^
3
D
(Uiaderautr itioa)
(1) \ /
CO
CO
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(2) (3) (4)
(5)
(6)
S3o'3^5
(7)
^
(8)
J5^
(9)
&3j
^ceicT'o^,
3^3 ^
(posture)
(10) / \
(11)
(12)
(13)
(14)
^P^^CSOT?
eofcODSrje&cgD
?b8srS
5J"Te6"
eo
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)_
gca
(canteens)^ i^tS oO, ej
,
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I
^
ri
2&>foeSo
g..dCS5,
a>&^), Socr
3e5^
Dg
fades <53bg
(survey) x /
&? differeat Nutrients
and their
*
specific functions)
^So2_ (Magendia-1 783-1 855) (Physiologist)
(Leibig-1803^1873) (elementary composition)^^)?5j-^o0^r^.
6^^ *3a o^CTo
^3 (Osborne),
csd So^r.
^ oS ^
(Mendd)
35l5j (Hopkins)
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*
(Calories)
e
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^
&toO^
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esto^oiS
J)iS
o. :
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4 "6^5o
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i
^
o ^"S*D (enzyme) x *aeids)
o5d5j^Ss
s^^cft^
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(aminox
cS
ooti, fooS (heart),
SLtt
go (utilization) ,e5^C3 (transportation)
(absorption)
.
(copper) ^tfeSjS
o JO^_S"D mones),
e>o3o3d5"
"S^ar^^p (enzyme)o
(iodine),
sSof
(zinc),
SJ
(CARBOHYDRATES)
3u3 3 343a
Sl7U^ 0, iodacrcrO oj 1
g?
7?So*s
C3
s^oAlr c
Q
s^)S"2
cSSr -
&/
i
S^ew eo
V. 7
o
l_jS'
(carbon-dioxide)^
Sd
synthesis) O^J^T coo.
o
OD
Sj5 ^c^ (H 2 o) soto, 2:1
SJ
^
Q
O
(Classification of carbohydrates)
(chemical formula)
(monosaccharides)
:
^^(glucose)
vei^S" (galactose). II
S^^Sco 2J
Ill
(Disaccharides)
:
8
6^5"(maltose),
er^S"
,
j^^
(glycogen),
(sucrose),
(lactose).
D
(Polysaccharides) (dextrin)
^^ s
^
i,.^
(starch),
(cellulose).
11
(M0nosaccharides)
(Glucose): Aj^^5"^,
Sf^^S"
(dextrose)
.&$ "So^ (grapesugar) CO
g)
ea
,
&
(hydrolysis)
880^2g)e)
55^00
(fructose):
(fruitsugar)
*
5"
^&
(Galactose)
:
"
^^
{1(55^0
(Disaccharides)
60
(Sucrose):
,
fij
^j-^S ^^5^ 3&fo
^SoSr-AoS
So-JS
12
<
ir (Maltose):
3^Q"SeS
(molecules)
"(milk sugar)
+ TVO^
S"
(Polysaccharides)
?** *^*** &/J (glycogen),
^^
(starch),
(cellulose)
^
gfj '
^
(dextrin), *>
(Starch):
_ ^
5-aigoaboa.
"
"~
1
(plant cells)
a^S
3
gdg (granule) o
"
CO
J '
gc3S5w" (gelatinization)
eo
ex!
3
i
ofi.
\.
(Dextrin):
o
^5t5c5o rr^i
g)r>
co
>
eOvJ ftotaodf
(Glycogen): CO
350i T^Foo
"^
^esS"^
^
eo
S"
(Cellulose): ^ (cell
walls)
3o^
^oa.
6ts^M
"3*3
14 3),
"K3,
K
(bacteria) x
tf
*,
.
"^8
u"
,
.jrt
cs
(Carbohydrates and their Properties)
(sugars)
i
L.
.
(Functions of carbohydrates)
"6^60^ (2) (3) (4)
(5)
Sl TT8 v.
^S^oo
S^ONj z
(
6
r^cSco^o
^o^ ^T03^
(metabolism)
2^^cJ53o
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8
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L
2. c?
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B
T'
i
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4.
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tf,
^oc^^CTcr oo 333
(cellulose)
16 **
y
k
v
.
v
(Food sources)
M,
tfJo3o3,SSya^JS3C, ^c
Botra ^*
30%
S5&
s--jSea
^ SSva^S^oeT
70
6otJ-Q*.
(dried apricots),
70
s^oa
75
12
S,oO
25
20
70
ra
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Ss&
8
rS^roK^
50 V
3 (FATS)
C CO gJ^O
O
230<&>,
ShS SoeDOtf^D
S
e^^^CTOCD00*
1^^5*235", ^C^S", esSjesS'Ga
^otrooo
(Fatty acids)
3erOa.
(acetic acid)
:&D
(Acetic acid D
(Butyric
:
^11^02)
acid
:
(Caproic acid (Caprylic acid
S13r;"
:
C4H 6 O 2) C 6 H 12O 2 )
C8 H 16O 2 )
(vinegar)
18
a,
(Myristic
"
fatty acids),
^
add
"
e o
a
C
.-
^^
^
.
.
(saturated
gaj
Js)
^
^ (1)
2
^r ^ o,r
(3) Wffiff
K
^^
^ e&>
(Arachidonic (lino]eic
(l inolenic
acid)
;
acM
(No nessential
"
1
(Classification of lipids)
"I
sj*;?
i
38;p>&).
(neutral fats) (true fats): A ^CP^" (Glycerol)
$d^^.T- c
,
if) ' >
)oo
(Carbon atoms), <
c
D2
^ssS", esS^eaS"^ ^otJ^coo.
"lr_:
(alcohol family) 5o5>^a.
5* -
f\ KS
JVScrS"
H I
H
C
OH
H
C
OH
i
H-C OH I
H r
(OH) OSrc3&S ^o
H 2 C~
i
H-C-
j
OH H
OH+H
2
!
To*
ft
CO
3*3
GO
(Triglycerides)
H 2 C-OOCR
.OOC-R^H-C-OCCR +3tLO
OH H
H C-
^
OOC-R
I
I
i
OOC-R j
"
OD
i
V.
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H 2 C-OOCR
9
20
H-C-OOCR H2-C-OOCR
((Mixed oleo-distearin^ /
H2-C__ OOCR1
H-C-OOCR ,
21 (Derived fats)
i
CO
CO
\.
To c
ft
co
:
33a
6
oS"
ft
s"3
CO*
a
5
5
es
(monoglyceride)'
^ (diglyceride) V
^
e>ow"&.
' (Sterols) ^
^D
:
oox (ergosterol),
7
(7-dehydro-
(cholesterol)
D
D
(provitamins)
(precursors)
^&>CT
(properties of fats) 8
g5K. wo^S" (alcohol), ^S" (carbon tetrachloride), ^^5" (ether), g^ar 1.
(chloroform)
r^Scro^eD SJeT
SoC5|_^S
rsjg^Scaoo
(fat solvents)
o6
8
22 2.
3.
6
(jSzrotJ
g2>
*^co^o
.
^c'^^o
(emulsion)
ijzbesx^Zo (melting
^eSJrj-SotT
Sc?cre 'S3 3e:> 4
(fats)
xT* M.
fatty acids)
l^cs"V5
(saturated fatty acids)
Sr
6
^^.
&
fats) e30tTC5D.
6.
point)
Strj
e^:
7?
:r
CO
j*;
.
(unsaturated
^^^cro^o Tr_i ^'csTc^^Chydrogenation of c35o So ^ o ^ :>7 ^ou"6 ^cS &f5" "3^
^JcsSi'S
+
&&
,
^5
23
7.
w^couo'uiCT'CT* e:Xo
;J"
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coo^i
r?^^
i
^c^U'cS5:o^e^
(rancidity) esoiJ-C5o.
345*000
c53C7j5S^o
^I
2J^^C5:.
^p
1
.
fT^c'So
:?'
ex>
(Functions of fats)
CD
5^0 to
4.
SCT'egj
r:5o!b;5
5.
o (insulator)
G.
r^crr; ^oJ
c
24 7. ceo. >
8.
(Food Sources) .
(visible fats)
(2)
(1)
es^g^r^cro^oD
(invisible fats).
"Soxg,
^,
olo^lS'o,
,
CD
w3 B3a o ^o. i CP 9
(Daily
B
Requirements)
25 50
3ooO
'
t
50 &o3 60
"16^6 c3
50
60 (v&oe^
DooO 6odoe5D.
^o
-0*803
6O
25
80
70
(linoleic)
(arachidonic)
-^
tffo eJ
(unsaturated fatty acids),
(dermatitis)
(eczema)
SSfc
&&
cSr cs >
o
,
I
^-S irf
A"
W^O*
(PROTEINS) (proteins)
sx
o
B^rj-i
vp
?\7j
50. 7
.
23. ie. 0.3. 0.3.
(amino
acids):
-NH,
13
333
5*3K
*, _ COOH cZ
H R
_ C _ JCOOHJ
rtr^
NH cc' cC* o tToo.
^3 c?.^^
gw^to
ifr-tSccr
^^'> CX
6
22
\.
tyi
Zft^S
e^S
S"
c
efc:;
Oc'JuT
To
1."^"%
(peptide
S-"^"^ S
S
fcsc^ r>r>
^^s (essential),
rjCF^j
e35^S2.o
22
c&
e^
:
,
r
^.
C5
^^0
(non-essential).
(synthesis)
(non-essential aminoacids)
^c
^ire&^C
fc-2_<
^
3
r-
(dipeptide) &
(tripeptide)
(polypeptide)
linkage)
cX-
28
,
5 lb
Jbo oo
(histidine)
d"
#jj
cS
22
(histidine)
(alanine)
(aspartic acid)
(methionine)
i?o
5"
(cystine)
(phenylalanin)
(glutamic acid) (threonine)
(cysteine)
(tryptophan)
(glycine
(valine)
(hydroxy proline)
^SS"
(Lysine)
^"
(nor leucine)
(proline) (serine) )S"
^^
(thyroxine) (tyrosine)
29
CODil co
^6^03 li&?bC5o,
(Simple Proteins)
(albumine),
"So^o^co^S
:
IcrtSS' (keratin),
6
eT
^)
?^aJ
(globin)
(conjugated Proteins):
6
So6^
4
"SbS" (casein) eT
58 (mucin)
^3 Scr^oo
6
(j^5"o^5>t^ (lipoprotein)
GO
(Derived
proteins)
o (Physical forces) ^o
:
lFco
, J
la"^
ocJ
oo
f
:o^r^
tially
(complete),
complete)
.^S"So"
?
^0^7^
i&^Svir?
3 cs^Q~
co^
0,1
<"*3
co
e)
(Osborne)
c2S:o (T
5*7^ ex'
(Mendel)
(incomplete), 3"3 ^
^o^r^
(par-
SC'^o^)^&.
/*ef<\TQ} c
(Complete proteins)
:
03
o^fe
"^^S"
(glicinin)
(glutenin)^.
(Incomplete proteins)
:
-tf
^D r^
nSf'
SOKJC
Q/'Oi
(gelatin)
_~< mplete proteins)
:
iSf&w
(Partially
o
complete or inco-
efie^csSj ofiScdS?? *6Co
(gliadin)
3L'
0:0.
(microscopic structure) *
owJ^co uOuc'O^crv
ro^
ceo.
i
v.
I
S'tJS'c-.jb
V.
S^^o oo .^C3^5r* c^S^coo.
sso^l^Q
(molecular weight)
i
dj
-c?cr
^&^_SS.T
^cdoDoa.
WCTJ^M^ 13,000. Jr^j^aS"
chrome)
i
CiST" 05*, n
i
&cr:
"^to*^S"^ (cyto-
TOC^CJ^D
aPtoj aPtJ^o
2^gcTw
(denaturation of proteins)
68,000.
32
33$ CSP^S
salts) (precipitate)
Q23e:>
e^p^)cS5:S"3
^
OD
(ammonium sulphate),
(sodium sulphate), "Sofr^c&jS:* salts),
tooj
$p"t>
irS^ (magnesium
(phosphates).
(organic solvents) (methanol),
q$^^"
(ethanol),
oJ)^^
COD.
1.
^S^cr^^,
tfcS5r"eoooS5
rte^rpo
SoSS^e?
2. 2.
^o|^5o2
f
eg^g
3.
e 4.
aPt5ex)
^fio-^S
(tissue)
dtfs-oD
(antibodies).
(acetone)
33
bg5ooo*(simultaneously) s-3o!>SS
.
So
CO
04
_j5
V^
coo.
^-.
i
06"* CD
"
(insulin), '
(thyroxine), csdS^S" (adrenaline)
.
7V
8
8S'
ar B 7T )
(gamma
globulin)
34
(osmatic pressure)
sr^ricjcsLc:^
-^iScSS^oCO
SPtSS"oD
i
^
V.
(tissue fluid)
i
S^JSo&flO -^
V.
;
.^^0^co
5*3^0. D
'
^860^
^66
I
'
V.
^O (Food Sources)
^O
ei^
^^7cr
->
i
e6'~&;^\
^T
Sr^.
8
.
qr^oa 6^j ^cjffeg^, ^cS^
(legumes), 2.
5^
C^^o,
(nuts)
- ^6^
^jl^ro:e:o 5:1
^2^^
^
ZZcfep*
(
(soyabeans),
^-d5o tf^g: ge.i
sso^o
Jx> ^roOS
e Sa'dSjoS ^oj,
Sr-oSCeffi,
c-oto
qi'.'r
:^
35
_
(physiological
'
status) i
& 65 65l TV&OO
<^^i
2.0
S^DO^OV) 3.5
b
oe
i
s.
(oedema)
2383^34
A
. vJ
^^ o 5. ~~*
S&*otoo5Sj (convalescent)
(kwashiorkor)
CO
, '
36 6
T
83813
eSff
8
^
(survey)
&} 37? a
S
8
s^tfoo*
(
^^
(T'eT'
g&.ssn
^otrcoo.
no 6 ^a 8
SdSbSaj
I,
te
5^3-
^ aj
-A
( marasmus)
S8
3-0
37
(chicken pox)
So
38
o 'ft
A
(MINERAL SALTS)
(tissue) v
(inorganic) So^c'CD o^ ^Sc3
Scrcr
osSo
^i^ (ash) ^r'^oeT
SDj*5)g5^to5'03
(ash constituents)
5*
(sodium),
5
S
(2.
(inorganic constituents)
(j&
c55:o
(calcium),
^6^" (chlorine),
(magnesium),
J6o S"
(sulphur),
^5J*ofcS'(manganese), ^^5" (copper), (cobalt),
oS)
(phosphorus), (potassium), e5j5D.
ob5
^^
^
(iron),
(iodine), ^cl" (zinc),
(molybdenum)
(trace elements)
ions)
(free ion)rr-
g^c
40 AoUDoa.
S&tfges'oer*
&&J55 r^SCFCPo^*
ggg>
$=gjs
g)jg
(pliOS-
pholipid)e>
So ^5
2. f >
y
co
3. eteS5oi5
i"
^. ^cycPocT
6
^pSesScyo
^
aotr'coo.
rSDS" (tkiamine)
Sp S
1.
si^oSroo^ di^
c^resSfe !bS (osmotic pressure)^,
2 (JT
(neutrality)
3.
fooS
41
4.
SSoo
5.
33
a\
(Calcium)
60
So
6
^^
tttf3te
6
^^SboeT
99
5^35:)
O i
&5x>
^^N^oc
5*:*
^^
s"^d&5":)
s^d^D O^SceT
6 ,
1-2
StT
ft'o^ou*
1
^
i
(2)
X)&J>o-ado
(regulation of certain
body pro-
cesses).
fi e>
XD
0^3
&&>) ST LT
^of ^)&i co/r-
S
42
cs'-:^ (calcium
rigor)
ec
43 "
(nuts)
) (j
co
, 7
400-500
Sb
(rickets)
ok
(bowed (hollow chest)
(
legs),7rd<3
s^
e5^
sj-cft g)
(knocked knees)
44 (pigeoachest) 33gj*
(wrist),
,DS5ga>
tfg,
(ankle)
"33(^
(oslco malacia) rickets)
33^03. es.^j
^
(adull-
es^ e
I
v.
(4)
3.
l
CO "
D
S'
d5oS"o,
(osteoporosis)
D
(Phosphorus)
JS^
S' cO
[SS
"So c3o^ SX) (Functions of Phosphorus)
2:1
^^0*60^1*003.
46 3.
4. (metabolism)
5.
^
s^lr $
tfS
a^ajF-OoS~" S"j ^c^S (Vitamin-enzyme system) c
\
6
fe{ ScSS^o
(muscle energy metabolism)
SSoo
8
(phytin phosphorus)
^
e35o*g5So^ (survey)
oo^-esoto
F"
-
"
**'
Jr^oo ^"<^^ou
47 Ko
tf
^r8
es
(Iron)
(adult body)
^SJ&
3
^^^ )ir
>o3 C3S)
5
^ODO
sotfS"
^rSj ^
(haemoglobin)
i
Ki"o3
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SUGGESTED LIST OF REFERENCE BOOKS FOOD AND NUTRITION L
Normal and Therapeutic Nutrition:
Fair fax T. Prondfit
Revised by Corinne H. Robin son. 2.
Prlniciples
of Nutrition
Eva D. Wilson, Katherine H. 3.
Nutrition Jn
Fisher,
Mary
Fuqua.
HeaHh and Disease
Cooper, Barber, Mitchell, Rynbergen green. 4.
Nut tit ion
5.
Nutrition in Action
6.
The
Chancy Rose ;
Ethel Austin Martin.
Nutritive Value of Indiai
Foods
aud the
Planning
of Satisfactory Diets-Special Report Series
W.R. Aykroyd Revised by
Dr. C,
No: 42
Gopalan and
S. C. Balasubramanian.
1.
Applied Nutrition
8.
Nutrition In India
9.
-
R* Ra]alakshmi
Patwardhan
Recommended Daily Allowances of nced
diets.
In di an Council
Nutrients and Bala-
of Medical Research
