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Foods (Facts and Principles) | N Shakuntala Manay & M Shadaksharaswamy - New Age

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  • Binding: Paperback

  • Pages: 520

  • Language:English

  • ISBN-10: 978-81-224-2215-3

  • ISBN-13: 978-81-224-2215-3


 The book deals with foods from the point of view of cultural practices in India. Each food is discussed from the point of its production, processing and utilization in the Indian context. Foods of special importance in the Indian diet like pulses, spices and nuts are considered at length. The book gives a comprehensive account of foods and their products with regard to production, composition, nutritive value, uses and preservation. Indigenous food preparations based on fermented rice and pulse, milk and Indian confectionery have been discussed. Various laws issued by the government to control food quality are highlighted.

Food is more than nutrients. In addition to nursing our body and promoting good health, foods have an effect on our mind, emotion and spiritual life. There is of late, a great awareness in the relationship of food and spiritual life.

In the second edition a new chapter on Nutrition, Health and Food Consciousness was included. In addition to it, this edition deals with body, mind, emotion and its relation to spiritual health. Health as a constant growth of spirit is a progressive unfoldment, a growth which is teleotic (or Teleosis) and the limitation of the present concept backed up with scientific study in connection with the same, has been cited, thus bridging the gap between pure science and spiritual life.



Part I : Food Chemistry

  • Carbohydrates
  • Lipids
  • Proteins
  • Vitamins
  • Minerals
  • Water
  • Pigments and Colours
  • Flavour
  • Enzymes
  • Properties of Foods

Part II : Food and Food Products

  • Beverages
  • Fruits
  • Vegetables
  • Cereals
  • Cereal Products
  • Pulses
  • Nuts
  • Oils and Fats in Foods
  • Spices
  • Milk and Milk Products
  • Eggs
  • Meat
  • Poultry
  • Seafoods
  • Sugar and Confectionery

Part III : Food Preparation, Preservation and Processing

  • Cooking of Foods
  • Food Quality
  • Food Additives
  • Food Preservation and Processing
  • Nutrition, Health and Food Consciousness


 Dr. (Mrs.) N. Shakuntala Manay, formerly, Head of the Department, Food and Nutrition, Central Institute of Home Science, Bangalore has B.A. (Home Science) from Mysore University and M.S. (Home Economics) from the University of Southern Illinois, USA. For her research in Home Science Education in the light of Sri Aurobindo’s Philosophy, she was awarded the Ph.D. from Osmania University, Hyderabad.

She has taught Food and Nutrition to undergraduate and postgraduate students for over 35 years. She has conducted a number of workshops on ‘food’ and supplementary food programmes. Her current interest in Food is from the point of view of its role in Spiritual Health.

Dr. M. Shadaksharaswamy retired as Professor of Biochemistry and Head of the Department of Chemistry and Dean Faculty of Science, Bangalore University. He has directed many Summer Institutes and College Science, Improvement Programmes in Chemistry. He is a graduate of Mysore and Edinburgh Universities and has been a research associate in some American universities.


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