This course will enable the students to –
Learning outcomes (at course level) |
Learning and teaching strategies |
Assessment Strategies |
|
The students will be able to –
CO 1: Outline the functions of food and nutrients CO 2: Classify the macro and micronutrients and select appropriate dietary sources CO 3: Examine the clinical manifestations of deficiency/excess of various nutrients/non-nutrients CO 4: Distinguish the food based on their structure and nutritional composition CO 5: Evaluate the changes occurring during cooking and processing |
Approach in teaching: Interactive Lectures, Discussion, Tutorials, Reading assignments, Demonstration, Team teaching, PowerPoint presentations.
Learning activities for the students: Self-learning assignments, Effective questions, Seminar presentation, Posters and Charts preparation. |
Class test, Semester end examinations, Quiz, Assignments, Presentation, Individual |
· Introduction to nutrition- definition of food, nutrition, nutrients and health.
· Basic terms used in study of food and nutrition
· Basic five food groups-classification, food pyramid and dietary guidelines, Recommended Dietary Allowances (RDAs), Balanced diet
· Functions of Food-physiological, psychological and social
· Genetically modified foods and organic foods
Composition, Classification, Functions, dietary sources and clinical manifestations of deficiency/ excess of the following nutrients
Classification, Functions, dietary sources and clinical manifestations of deficiency/ excess of the following nutrients
Nutritional composition, products, selection and changes during cooking and processing of the following food groups
Nutritional composition, products, selection and changes during cooking and processing of the following food groups
Nuts and oilseeds
Suggested Reference Books:
E-Resources
Reference Journals