BASICS OF FOODS AND NUTRITION

Paper Code: 
25CHSC101
Credits: 
4
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to –

  1. Understand about basics of nutrition, nutrients, and metabolism.
  2. Understand the functions various food products.
  3. Understand about Normal & Therapeutic nutrition.
  4. Understand about Nutritional problems of health importance.

 

Course Outcomes: 

Course

Learning outcome

(at course level)

Learning and teaching strategies

Assessment Strategies

Course Code

Course

title

25CHSC101

Basics of Foods and Nutrition (Theory)

 

CO1: Examine the basics of foods and nutrition

CO2: Determine the functions of macro and micronutrients and their dietary sources

CO3: Assess the dietary guidelines for normal food

CO4: Identify  the types of therapeutic nutrition

CO5: Plan meal planning for different diseases.

CO6:  Contribute effectively in course-specific interaction

Approach in teaching:

Interactive Lectures, PowerPoint presentations, Discussion, Tutorials, Reading assignments

 

Learning activities for the students:

Self-learning assignments, Effective questions, and Class presentation

Class test, Semester end examinations, Quiz, Assignments, Presentation, Individual and group projects

 

12.00
Unit I: 
Basics of Foods and Nutrition
  • Definition of foods and nutrition, 5 basic food groups, balanced diet
  • Function of food: • Physiological – hunger, appetite, satiety  • Psychological  • Social, economic, cultural
  • Meal Planning- Importance and factors affecting meal planning
  • Sample menu for adult males and female

 

12.00
Unit II: 
Functions, sources of Macro and Micro nutrients

 • Macro nutrients- Carbohydrates ii. iii. iv. Proteins  Fats Energy Metabolism

• Micro nutrients  10 18 10 i. ii. Minerals – calcium, iron, iodine, fluorine Vitamins Water soluble – B complex vitamins, vitamin C Fat Soluble – A, D, E & K

 

12.00
Unit III: 
Dietary guidelines for Normal nutrition

• Pregnancy

• Lactation

 • Infancy (with special emphasis on breastfeeding and complementary feeding)

• Preschool child

• School-going children

• Adolescent

• Adult

 • Elderly person

 

12.00
Unit IV: 
Therapeutic Nutrition I

• Modification of normal diet to therapeutic diet

• Dietary management of the following: i. ii. Weight management – obesity, underweight Diseases of the gastrointestinal tract –diarrhoea and constipation

 

12.00
Unit V: 
Therapeutic Nutrition II
  • Nutritional Significance of public health and its management:
  • Protein Energy Malnutrition
  • Anaemia
  • Hypertension
  • Diabetes

 

Essential Readings: 
  • Srilakshmi. B. Food Science. New V edition - Age International (P) Ltd. Publishers, New Delhi, 2012.
  • Roday ,S.2012.Food Science and Nutrition.Oxford Unitversity Press.
  • Chadha, R. and Mathur, P. (2015). Nutrition – A life cycle Approach. Published by Orient Blackswan Pvt. Ltd., Hyderabad

 

References: 
  • Swaminathan M. Food Science Chemistry and Experimental foods, The Bangalore Printing and Publishing Co. Ltd., Mysore, Banaglore 1990.
  • Potter, N.N. Food Science, 3rd Ed CBS Publishers and Distributors. Delhi, 1987.
  • Gupta. S., Seth, R., Khana, K. and Mahna, R. 1991,Art and Science of Cooking- A Student's Manual, Blaze Publishers and Distributors Pvt. Ltd., new Delhi..
  • Manay, S.N. Food facts and Principles,2010, 3rd ed, New age International Publishers, New Delhi.

 

Academic Year: 
2025-2026
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