Author: Ruth N Davidar
Publisher: East West Books
Year: 2001
Language: English
Pages: 293
ISBN/UPC (if available): 8186852794
Description
Indian cuisine is not only tasty but also nutritionally balanced. Explaining this in a simple and comprehensive manner is this book on everyday food.
With India coming of age gastronomically, health concerns are as much a priority as fine food. ‘India Food Sense’, designed to appeal to the heath-conscious gourmet, bringing together the nutritional expertise and culinary abilities of Ruth N Davidar, who firmly believes that sound nutrition is not about eating poorly prepared, tasteless food merely because ‘it’s good for you’.
The book is divided into three parts. The first highlights the rudiments of nutrition, and is meant to dispel notions on food and health that are often inaccurate, inadequate, contradictory or just plain confusing. It also provides valuable insight into the culinary wisdom of ancient India which is today established in scientific fact.
The second section is a compilation of traditional Indian recipes with emphasis on low-fat cooking, a celebration of taste drawn from regional cuisines. The recipes are written in easy-to-follow steps so that even a beginner can attempt to cook Indian food. Further, every recipe has analyzed for its complete nutrient content, and tips to facilitate ease in cooking have also been suggested.
The final part gives listings of, among other things, ingredients with regional names, the various nutrients in food, height and weight tables for Indian children and home remedies.
This book has something for everyone-health professionals looking too clear a nutritional doubt, concerned housewives, students in schools, universities and medical colleges, and anyone wishing to be initiated into the unique ways that distinguish Indian cooking. It is for people who care about what they eat and why. It is a gastronomic experience that takes the worry out of making a prudent choice. It is all about eating wisely and well.
Contents
Preface
Acknowledgements
SECTION1: NUTRIENTS AND NUTRITION
Nutrients
Proteins
Carbohydrates
Fibre
Fats
Omega-3 Fatty Acids and Omega-6 Fatty Acids
Cholesterol
Calories
Fats and Figures
Vitamins
Fat Soluble Vitamins
Water Soluble Vitamins
Minerals
Electrolytes
Water Nutrient Inhibitors
Food Toxins
Food Adulterants
Food Contamination
Food Taboos
Food Fads
Health food
Food Selection --- Sources of Nutrients
Basic 5
Spices and condiments
Water
Alcohol
Food Intake
Processed Foods
SECTION 2: HOW TO USE THIS BOOK
SECTION 3: RECIPES
Recipe Index
Weights and Measures
Rice and Breads
Curries
Pulses and Legumes
Vegetables
Seafood, Meat and Poultry
Raitas, Salads, Chutneys and Preserves
Snacks
Sweets
Drinks
Common Extracts and Masalas
SECTION 4: SELECT BIBLIOGRPAHY
SECTION 5: APPENDICES
Glossary of ingredients
Food Sources of Proteins, Carbohydrates and Fate
Scientific Terms for Common vitamins
Sources of Fat Soluble Vitamins
Sources of Water Soluble Vitamins
Food Sources of Mineral Elements
Food Sources of Electrolytes
Sources of Dietary Fibre
Cholesterol in Foods
Nutrient Inhibitors
Mean Height and Weight Chart for Indian Boys and Girls of Upper Socio-economic Status Aged 5 to 18 Years (1992)
Normal Levels of Frequently Tested Constituents of Blood
Normal Levels of Frequently Tested Constituents of Urine
Home Remedies
SECTION 6: INDEX