Volume 2, Issue 2, April 1965
Published:
1965-12-12
Original Articles
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Nutritive Value of the Cooked Diet Actually Consumed by Students of a Medical College in Rajasthan
Ashim Kumar Bhattacharya, Sachchidananda Banerjee55-60
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Nutritive Value of Differently Processed Sesame Meals and the Effect of Supplementation of the Meals with Lysine and Methionine
S. Natarajan, H. R. Cama61-64 Abstract views: 50 times|
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Malto Dextrin as a Source of Carbohydrate in the Management of Infantile Diarrhoea
A. K. Deb, H. R. Cama65-70 Abstract views: 53 times|
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Effect of Supplementary Protein Food Based on a Blend of Groundnut, Bengal Gram and Sesame Flours on the Growth and Nutritional Status of School Children Subsisting on Inadequate Diets
T. R. Doraiswamy, Mankernika N. Guttikar, Myna Panemangazlore, D. Rajalakshmi, M. Swaminathan71-74 Abstract views: 61 times|
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Effect of Supplementary Protein Food Based on a Blend of Groundnut, Bengal Gram and Sesame on the Retention of Nitrogen, Calcium and Phosphorus in Undernourished Children Subsisting on an Inadequate Diet
Mankernika N. Guttikar, Myna Panemangalore, T. R. Doraiswamy, M. Narayana Rao, M. Swaminathan75-77 Abstract views: 68 times|
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Amino Acid Supplementation of Proteins : I. The Effect of Supplementing Ragi (Eleusine Coracana) and Ragi Diets with Lysine, Threonine and Skim Milk Powder on the Nutritive Value of Their Proteins
R. Leela, V. A. Daniel, S. Venkat Rao, K. Hariharan, D. Rajalakshmi, M. Swaminathan, H. A. B. Parpia78-82 Abstract views: 65 times|
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Diet and Nutrition Survey of a Village Community in South India
Rajammal P. Devadas, T. M. Usha, L. Sankari, R. S. Rajalakshmi, Geetha Patrath, Mangala Babtiwale83-87 Abstract views: 165 times|
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Iron Content and Organoleptic Acceptability Of Amaranth Leaves Cooked in Iron, Aluminium and Brass Vessels
Rajammal P. Devadas, Mangala G. Babtiwale, K. N. Chandrasekharan88-90 Abstract views: 55 times|
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Review Articles
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Nutritfon Education-A Review
T. M. Usha, Kamala Anandam, Rajammal P. Devadas91-101 Abstract views: 64 times|
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Obesity-Its Causes and Control, Inter-Relation Between Fat and Protein and some New Areas for Research in the Utilisation of Proteins
V. Subrahmanyan102-108 Abstract views: 66 times|
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