Nutrition for General Nursing and Midwifery

The book has been divided into seven sections, such as Introduction; Classification of Foods; Normal Dietary Requirements; Cookery Rules and Preservation of Nutrients; Therapeutic Diets; Community Nutrition; Preparation of Diet/Practical. The main highlight of the book is the simplicity of the language and transparency of ideas.

Key Features :

• Whole syllabus compiled with compact and comprehensive approach to this subject.
• Complete knowledge of Food Science and Nutrition has been provided.
• Covers the undergraduate syllabus set by Indian Nursing Council (INC).
• Nutritional problems in India have been covered supported by relevant tables and figures.
• Study questions at the end of each chapter to help the students prepare for the examination.