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Full forms of abbreviations used in the original book.
Classification of activities based on occupations.
Relative calorie requirement of distinct demographics.
Detailed nutrient composition of 592 key foods in India.
Names of each food in local languages, including scientific name.
Absorption and bioavailability of different protein sources.
The Nutritive Value of Indian Foods (NVIF 1989) provides nutrient composition for 592 key foods.