: Covers the digestion, absorption, and metabolism of nutrients.
Nutrition science is a rapidly evolving field that bridges the gap between biochemistry, human physiology, and public health. For students, educators, and healthcare professionals across South Asia and beyond, one textbook has consistently served as the definitive cornerstone of this discipline: Nutrition Science by B. Srilakshmi.
As the title suggests, the book provides a systematic and exhaustive account of nutrition science. It defines nutrition as the science of food and its relationship to health, serving as the central theme around which all topics are organized. The book's content is meticulously structured to build a strong foundation, starting with basic concepts before moving to more complex, applied topics. It explains our natural nutritional requirements and the nutritive value of the various foods we consume, covering everything from the three major macronutrients—carbohydrates (including dietary fibre), proteins, and lipids—to the full spectrum of vitamins and minerals.
For decades, this book has remained a mandatory text for B.Sc. and M.Sc. programs in Home Science, Nutrition and Dietetics, Nursing, and Food Science. Its longevity can be attributed to several unique strengths: nutrition science book by srilakshmi pdf
The book is structured to take the reader from fundamental principles to specific nutrients and applied topics. The 8th Multi Colour Edition covers a wide range of subjects:
: Focuses on the chemistry of food, cooking methods, and food preservation.
: Insights into managing diseases through dietary modifications. : Covers the digestion, absorption, and metabolism of
by eminent academic B. Srilakshmi stands as the definitive academic resource across the Indian subcontinent for students of home science, nursing, and clinical dietetics. Published by New Age International Publishers , this landmark textbook systematically bridges foundational biochemical requirements with practical dietary frameworks tailored specifically to the regional context.
With each observation she drafted sentences that might have been Srilakshmi’s: a concise explanation of millet’s fiber and slow carbs, a practical recipe for millet khichdi, and a caution about antinutrients reduced through soaking and cooking. She wrote clearly, the way her grandmother once taught her to address a reader: “Tell them what to do, then tell them why.”
For the aspiring dietician, it is the map; for the seasoned practitioner, it is the compass. And as long as the science of feeding the human body remains central to health, Srilakshmi’s work will remain on the syllabus. Srilakshmi
Comprehensive coverage of the B-complex spectrum and Vitamin C.
This book provides a comprehensive overview of nutrition science, covering the fundamental principles of nutrition, macronutrients, micronutrients, and their role in human health. The book is designed for students, researchers, and professionals in the field of nutrition and dietetics.
Nutritional guidelines are updated periodically by global and national health bodies. Always cross-reference the text's data with the latest ICMR-NIN (National Institute of Nutrition) guidelines to ensure your knowledge matches current national standards.