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Ghai essential pediatrics pdf 9th edition free [Direct Link] Download

OP Ghai Essential Pediatrics pdf
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Book Name: OP Ghai essential pediatrics online pdf free download

Edition: 9th edition

Source of PDF book: External source

Written by: OP Ghai

Editors by: Vinod K Paul and Arvind Bagga


Table of Contents

  • Introduction to Pediatrics
  • Normal Growth and its Disorders
  • Development
  • Adolescent Health and Development
  • Fluid and Electrolyte Disturbances
  • Nutrition
  • Micronutrients in Health and Disease
  • Newborn Infants
  • Immunization and Immunodeficiency
  • Infections and Infestations
  • Diseases of Gastrointestinal System and Liver
  • Hematological Disorders
  • Otolaryngology
  • Disorders of Respiratory System
  • Disorders of the Cardiovascular system
  • Disorders of Kidney and Urinary Tract
  • Endocrine and Metabolic disorders
  • Central Nervous System
  • Neuromuscular Disorders
  • Childhood Malignancies
  • Rheumatological Disorders
  • Genetic Disorders
  • Inborn Errors of Metabolism
  • Eye Disorders
  • Skin Disorders
  • Poisonings, Injuries, and Accidents
  • Pediatric Critical Care
  • Common Medical Procedures
  • Rational Drug Therapy
  • Integrated Management of Neonatal and Childhood Illness
  • Rights of Children
  • Index


Nutrition, also called nourishment, is the provision to cells and organisms of the materials necessary in the form of food to support the life of human beings. Our food is made up of essential, natural substances called nutrients. There are seven major classes of nutrients: carbohydrates, fats, fiber, minerals, proteins, vitamins, and water. These nutrients can be grouped as macronutrients and micronutrients. The macronutrients are needed in large quantities, e.g. carbohydrates, fats (lipids), and proteins, and are building blocks of the body. The micronutrients, e.g. minerals salt, and vitamins are needed in fine quantities and are crucial for their role in metabolic pathways and in enhancing immunity.

Carbohydrates are the main source of energy in the diet of humans being that contribute to 55-60% of total energy intake. Carbohydrates contribute to taste, texture, and bulk to the diet

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