Salient Features - - A comprehensive Food Exchange manual which presents food group exchanges, helpful to homescience and nursing students, teachers, dietitians, nurses, nutritionists for therapeutic meal planning. - Provides revised Recommended Dietary Allowances (RDA, 2010, by NIN), ICMR, current Anthropometric and Biochemical lab cut off values. - A ready reckoner for calories along with the nutritive value as per portion sizes of the commonly consumed dishes, ready to eat commercially available foods and household measures. - Suggests high food sources of various nutrients for reference and dietary considerations for Medical Nutrition Therapy in disease management. - Newer concepts in Health and wellness – Antioxidants, Prebiotics, Probiotics, Nutrigenomics, etc. Contents - 1. Introduction 2. Nutrients Insight 3. Effect of Cooking 4. Newer Concepts Significant for Human Nutrition 5. Recommended Dietary Allowances (RDA) 6. Exchange List 7. Food Exchange Choices 8. Calories Per 100g of Edible Portion 9. Household Measures 10. Ready Calorie Reckoner of Foodstuffs 11. Ready Reckoner of Food sources for Therapeutic use in MNT 12. Dietary Supplements 13. Anthropometric Cut Offs 14. Energy Calculator and Physical Activity 15. Clinical and Biochemical Parameters 16. Conversions Applicable for Therapeutic Use Abbreviations

The importance and meaning of Home Management now most commonly known as Family Resource Management are highlighted in this book. Family resource management is an integral part of curriculum of Home Science at University and College level all over India. Various concepts like values, goals, standards, decision-making, processes of management, resources, time management and energy management are introduced in this book. This book would prove to be a rich source of reference material for the students, teachers, home makers and families as well as those who are concerned with family welfare. Contents - 1. Home Management 2. Family Resources 3. Time Management 4. Energy Management 5. Money Management

This book is written with a view to discuss Food Microbiology in detail. The book discusses under several topics relation of food and microbes, role of micro-organisms in preparation of several food items, spoilage of different food items by micro-organisms, preservation of food from attacking micro-organisms causing spoilage and diseases which are associated with contaminated foods. THe book promises to be extremely useful to Undergraduate and Post-graduate students of Biochemistry, Microbiology, Biotechnology, Medical, B. Tech and Hotel Management. Contents - Part - I: Micro-Organisms and Food 1. Micro-organisms Important in Food Microbiology 2. Conditions Required for Growth of Microbes in Food Part - II: Food Preservation 3. Preservation by using Temperature 4. Preservation by Drying 5. Preservation by using Radiation 6. Preservation by Adding Chemicals/Additives 7. Preservation byCanning Part - III: Role of Micro-Organisms in Food Preparation 8. Fermented Foods Produced by Micro-organisms 9. Single Cell Protein 10. Enzymes Produced by Micro-organisms used in Food Microbilogy Part - IV: Spoilage of Food 11. Food Contamination and Spoilage 12. Spoilage of Fruits and Vegetables 13. Spoilage of Meat and Meat Products 14. Spoilage of Fish and Shellfish 15. Spoilage of Poultry and poultry Products 16. Spoilage of Milk and Milk Products 17. Spoilage of Heated Canned Foods Part - V Contamination of Food and Diseases 18. Food Borne Diseases 19. Bacterial Food Borne Diseases 20. Non-Bacterial Food Borne Diseases Bibliography

The book 'Food and Nutrition (Principles and Practices for Better Dietary Management)' is a brief treatise that serves the interests of the students of Food Science, Dietetics and Nutrition. It also caters for the interests of the general readers interested in health and dietary managements. The book also contains chapters on Branded Diets and Genetically Modified Foods that introduce the reader to modern trends in Diets and Dietary Management. The book has a distinct advantage of simple language, diagrammatic illustrations and tables and charts to explain the concepts. Additional information regarding important points to be considered while planning menus and diets is also included in the appendices. Practical management hints have been included wherever possible and some important recepies are also given in the end. Contents : 1. Basic Concepts 2. Carbohydrates 3. Lipids 4. Amino Acids and Proteins 5. Vitamins 6. Minerals and Water 7. Digestion, Absorption and Utilization of Major Nutrients 8. Balanced Diet and Dietary Standards 9. Food Requirements of Different Age Groups 10. Anti Nutrients 11. Food Processing 12. Food Preservation 13. Food Borne Infections and Sanitation 14. Dietary Management in Genetically in Herited Diseases 15. Diets in other Diseases 16. Seven Popular Diets in the World 17. Genetically Modified Food

Rooms Division Techniques is a comprehensive, syllabi-oriented textbook that has been developed especially for the students of Hotel Management and especially for B.Sc. Hospitality Management students. The book has been developed keeping in mind the fact that there are no comprehensive notes available for Rooms Division Techniques (New Syllabus for B.Sc. Hospitality Studies, First Year). The book is specially designed to meet the needs of students in undergraduate course in Hotel Management. The concepts are presented in easy language for the understanding of the students. All the topics included in the syllabus are covered in the book. We hope this book will be helpful to Hospitality students to understand the basic concepts of Rooms Division Techniques. Contents - Section - I 1. Introduction to Housekeeping 2. Co-ordination with other Departments 3. Layout of Housekeeping Department 4. Organisation of Housekeeping Department 5. Guest Rooms 6. Cleaning Equipment 7. Cleaning Agents 8. Cleaning Routine of Housekeeping Department 9. Cleaning Routine of Guest Rooms 10. Cleaning Routine of Public Areas 11. Key Control 12. Control Desk 13. Housekeeping Supervision 14. Lost and Found Procedure Section - II 1. Introduction to Hospitality Industry 2. Front Office Department 3. Room Types and Tariffs 4. Role of Front Office 5. Reservations 6. Pre-arrival Procedures 7. Guest Arrival 8. Guest Stay 9. Guest Departure 10. Methods of Payment

Fundamentals of Food Production Principles is a comprehensive, syllabi-oriented text book that has been developed especially for the students of Hotel Management and specially for B.Sc. Hospitality Management students. The book has been developed keeping in mind the fact that there are no comprehensive notes available for food production (New Syllabus for B.Sc. Hospitality Studies, First Year). The book is specially designed to meet the needs of students in undergraduate course in Hotel Management. The concepts are presented in easy language for the understanding of the students. All the topics included in the syllabus are covered in the book. In addition to these, explanatory diagrams are also provided in the book. Each chapter of the book begins with crisp learning aims. Chapters included ranges from introduction of food production to various methods of cooking, basic mother sauces, different commodities, etc. which a chef should know. We hope this book will be useful to Hospitality students to understand the basic concepts of Food Production. Contents - 1. Introduction to Professional Cookery 2. Organization Structure in the Kitchen 3. Cooking Utensils and Small Equipments 4. Fuels Used in the Kitchen 5. Professional Attributes 6. Commodities Used in the Catering Industry 7. Pigments in Foods 8. Introduction to Food Pre-preparation 9. Introduction to Methods of Cooking 10. Stocks 11. Sauces 12. Soups 13. Texture, Accompaniments and Garnishes 14. Introduction to Bakery and Confectionery 15. Function of Ingredients in Bakery and Confectionery 16. Yeast Dough

There is not much we would like to speak about in this preface, but we would like to make an important point. You would hardly come across someone who has not ever suffered from a major or a minor episode of pain. The incidence has increased over the years, and most pains, if not all, have been found to have their cause in the work that one does. Work related pains have become so common that people now very well know the names of the painkillers that work for them. But the detrimental effects that the painkillers leave behind on the body should not be undermined. We thought why not write a book that creates awareness about physiotherapy exercises which not only alleviate pain but also keep the body safe. It doesn’t need to be reiterated that exercises have no side-effects. We have written and illustrated the book such that everyone, who suffers from frequent work-related pains, finds doing these short duration exercises right there where the need to address body pains arises. We are hoping that this work sets a new trend of using physiotherapy exercises than painkillers to manage work-related body pains. Contents - 1. Head and Neck Pains 2. Shoulder Pains 3. Elbow and Wrist Pains 4. The Back 5. Knee and Lower Leg Pains 6. Ankle and Foot Pains

'Beverages: Knowledge and Art of Service' covers the knowledge and skills, principles and practices necessary for those studying and/or working at a food and beverage service sector. The book also provides a framework for students of hospitality on which to build further studies and to relate further acquired knowledge and experience. The courses in the book would explore the scope and nature of beverage services. It would develop the essential attributes and elementary skills in the service procedures of alcoholic beverages served in diverse catering establishment, lounges and bars. The content aims to provide intrinsic knowledge of alcoholic beverages, and fermented and distilled spirits. It enables the students to apply the knowledge and skills required to recommend and serve customers alcoholic beverage in service outlets. The content of the book has been structured to follow a logical progression from the understanding of beverage and classification of alcoholic beverages. In alcoholic beverage, learn and understand the process and methodology of fermentation and distillation of beverage, ingredients and raw material and their uses for preparation of fermented and distilled spirit, equipments used for the process, and technical skills for products coming from specific region of the world and care of the beverages till consumption. The book will classify all the fermented and distilled beverages, and list the various regional names and brands. It will provide intrinsic knowledge of mixology and making of cocktails from the various liquor. Art of beverage service, both fermented and distilled spirit, highlights the service techniques, glassware, equipment, the methodology and service temperature to enhance the experience of guest. Contents - Section A – Fermented Alcoholic Beverages 1. Introduction to Alcoholic Beverages  2. Beer 3. Wines 4. Wine Production 5. Wines of the World 6. New World Wines 7. Sparkling Wines 8. Fortified Wine Section B – Distilled Alcoholic Beverages 9. Distillation 10. Spirits 11. Aperitifs and Digestifs 12. Liqueurs 13. Cocktails PRACTICALS

Fermented foods and beverages are one of the indispensable components of the dietary culture of every community in the world. Traditional fermentation, smoking, drying, and salting processes were developed, by ancient people to preserve foods for consumption, which were marketable in the food culture history of human beings. Wine, was believed to be made in the Caucasus and Mesopotamia, as early as 6000 BC and the colonization by Romans spread wine making, all over the Mediterranean. The antiquity of Chinese foods and cuisines has been documented by several historians, as far back as 4000 BC based on historical evidence. The ancient monuments of Nepal indicate, that Himalayan ethnic foods have been consumed in the region for more than 2500 years. Food prepared by different communities is unique and distinct due to the geographical location, environment factors, food preference, and the availability of plant or animal sources. Approximately 50-400 gram per capita of fermented foods and alcoholic beverages are consumed daily worldwide, representing about 5%-40% of the total daily food intake. Low-cost, high-value, and socially and culturally acceptable fermented foods and beverages are consumed as staple foods, curries, stews, side-dishes, fried foods, cooked foods, pastes, seasonings, condiments, pickles, confectioneries, salads, soups, desserts, drinks, candied foods, masticators, colorants, tastemakers, and alcoholic and non-alcoholic beverages. About 5000 varieties of unlisted major and minor fermented foods and beverages are prepared and consumed by billions of people, belonging to different communities and ethnicities across the world. Fermented foods and beverage harbor, diverse micro-organisms from the environment, which include mycelial molds; yeasts and bacteria, mostly lactic acid bacteria, bacilli, and micrococci. Micro-organisms transform the chemical constituents of raw materials during fermentation and enhance the nutritive value of the products; enrich balanced diets with improved flavour and texture; preserve perishable foods; fortify products with essential amino-acids, health-promoting bio-active compounds, vitamins, and minerals; degrade undesirable compounds and anti-nutritive factors; impart antioxidant and antimicrobial properties; improve digestibility and stimulate probiotic functions. Most of the ethnic fermented foods and beverages are produced by natural fermentation, except the alcoholic beverages in Asia, which are produced by using a consortium of micro-organisms in the form of a dry, cereal based starter. Diversity within the species or strains of several functional genera of dominant micro-organisms has created, ethnic foods with different sensory characteristics. This book has 7 chapters covering the description of products; culinary practices; and the microbiology, biochemistry, nutrition and functional properties of different categories of fermented foods and beverages of the world; fermented vegetables, fermented soybeans and non-soybean legumes, fermented cereals, fermented milks, fermented / dried / smoked fish, fermented / dried / smoked meats, fermented root/tuber products, fermented beverages and alcoholic drinks, Water treatment technology and miscellaneous fermented products including vinegar, tea, coffee, cacoa, etc. There is a complete chapter devoted to the dietary culture of antiquity of fermented foods and beverages of the world. Contents : I. Vegetables Fermentation II. Cereal and Legume Based Fermented Foods III. Water IV. Non Alcoholic Beverages V. Alcoholic Beverages VI. Fermented Fish, Meat and Dairy Products VII. Fermented Root / Tuber

Food and Beverage Service covers the knowledge and skills, principles and practices necessary for those studying and/or working at a food and beverage service sector. The book also provides a framework for first year students of hospitality on which they can build further studies and to relate further acquired knowledge and experience. The courses in the book would explore the scope and nature of food and beverage service operations. It would develop the essential attributes and elementary skills in the service procedures of a catering establishment. The content aims to provide intrinsic knowledge of food and beverage menus with purpose and necessity in various types of meals. It enables students to apply the knowledge and skills required to advise and serve customers in food service outlets. The content of the book has been structured to follow a logical progression from the underpinning knowledge of food and beverage operations, service areas and equipment, menus and beverages, through to interpersonal and technical service skills, and then on to key supervisory aspects. The initial chapter provides an identification of the types of operations, sector, service methods and service staff roles. It outlines the attributes, skills and knowledge needed by service personnel and need, importance of a healthy, safe and secure environment. The chapters provide a basic knowledge about service areas and equipment, menu, menu planning, examples of dishes and accompaniments; and all types of non-alcoholic and alcoholic beverages and tobacco. Contents - Part I: Principles of F&B Service 1. The Food and Beverage Service Industry 2. Food and Beverage Service Areas in a Hotel 3. Food and Beverage Service Equipment 4. Food and Beverage Service Personnel 5. Types of Food and Beverage Service 6. Meals and Menu Knowledge 7. Special Foods – Salads, Sandwiches and Frozen Desserts 8. Non-alcoholic Beverages 9. F&B Control and Billing Methods 10. Tobacco 11. In Room Dining 12. Buffet Part II: Practices in F&B Service Section 1: Pre-service Procedures Section 2: Service Techniques Section 3: Sequence of Service Section 4: Service Procedures in Other F&B Sectors Appendices