Buch, Englisch
ISBN: 978-81-312-2823-4
Verlag: Elsevier India
This well-moulded text ensures that the students will get not only proper details to equip themselves with sufficient information on the curriculum but also the end-of-chapter summaries and exam-oriented exercises that help them retain and revise the contents, and stay ahead in the competition.
- Comprehensive and Exhaustive Coverage: Covers each and every topic in proper detail
- Simple Presentation: Text presented as short sentences, sometimes fragments, in the form of bulleted points
- Easy Language: Easy-to-read simple language used for ease of comprehension
- Rich Pedagogy: Numerous graphics, tables, diagrams and pictures provided wherever needed
- Applied Aspects: Applied aspects of topics, e.g. recommended dietary allowances (RDAs), cookery rules and preservation of nutrients, balanced diet and role of nurse in nutritional programmes, etc., in nutrition and various investigations in biochemistry provided in sufficient detail
- Chapter in a Nutshell: Short summary appended in the end of every chapter, to help the learner quickly revised the chapter's content
- Exam-Oriented Exercises: Potential questions provided to help students prepare themselves on the lines of the exam they are going to appear at; exercises contain different types of questions-short answer, long answer, multiple choice, fill in the blanks, etc.-as required by some universities
- Clinical Applications Boxes: A feature provided to help students comprehend the importance of biochemical information in diagnosis and treatment of clinical problems
Autoren/Hrsg.
Fachgebiete
- Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik
- Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Pflege Ausbildung in der Pflege
- Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Pflege Krankenpflege
Weitere Infos & Material
PART A: NUTRITION
Chapter 1: Introduction
Chapter 2: Carbohydrates
Chapter 3: Lipids
Chapter 4: Proteins
Chapter 5: Energy
Chapter 6: Vitamins
Chapter 7: Minerals
Chapter 8: Water and Electrolyte Balance
Chapter 9: Cookery Rules and Preservation of Nutrients
Chapter 10: Balanced Diet
Chapter 11: Role of Nurse in Nutritional Programmes
PART B: BIOCHEMISTRY
Chapter 12: Introduction to Biochemistry
Chapter 13: Cell
Chapter 14: Cell Membrane: Structure, Composition and Functions
Chapter 15: Carbohydrates and Biological Oxidation
Chapter 16: Lipids
Chapter 17: Proteins, Nucleic Acids and Protein Synthesis
Chapter 18: Enzymes
Chapter 19: Iron Metabolism
Chapter 20: Vitamins
Chapter 21: Mineral Metabolism
Chapter 22: Acid-Base Balance
Chapter 23: Water and Electrolyte Balance
Chapter 24: Organ Function Tests
Chapter 25: Immunochemistry, Free Radicals and Specialized Proteins
Glossary
Index
