Advanced in Diet Therapy by V. Vimala

By V. Vimala

During this guide, the writer has attempted to spread earlier than the scholars concerning the position of vitamin within the administration of assorted

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Extra resources for Advanced in Diet Therapy

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The most widely used methods are two: l Anthropometric assessment of growth and body composition. l Laboratory assessment of body composition. Anthropometric Assessment of Growth Body weight: If a person is more than 10% standard weight we call him overweight, more than 20% is obese. 9 Note obese : < 25 l This index is disadvantageous as this does not distinguish between overweight due to obesity and muscular hypertrophy as it happens in atheletes. It is also not a valid index for those under treatment or over 65 years, pregnant and lactating mothers.

24 Advances in Diet Therapy Tissue stores Liver, bone marrow, adipose tissue, are the storage sites for iron, vitamin E and calcium. These materials are used as biopsy material in research and clinical settings. 5 MEASUREMENT OF URINARY EXCRETION RATE OF THE NUTRIENT OR ITS METABOLITE q q q Urine specimens can be used for the bio-chemical assessment of some minerals, water soluble B complex vitamins, vit. C and protein provided that the renal function is normal. Urine cannot be used to assess vitamins A, D, E and K as metabolities are not excreted in the proportion to the amounts of these vitamins consumed, absorbed and metabolised.

04 47 Protein (g) Ghafoorunissa and Kamala Krishnaswamy (1995) Diet and Heart disease, National Institute of Nutrition, Hyderabad. 48 Advances in Diet Therapy FREE FOODS A free food is any food or drink which contains less than 20 calories per serving. These foods can be taken in liberal amounts in two or three servings throughout the day, these foods include: l Green leafy vegetables l Tomato l Radish l Cucumber l Cabbage l Gourds (All) l Lime l Clear soups l Butter milk l Black tea and coffee l Plain soda l Coffee/Tea l Carbonated water l Mineral water l Sugar substitutes The food exchange lists mentioned above will help in planning appropriate menus for both normal and therapeutic use.

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