FOODS AND NUTRITION

Paper Code: 
CNAD101
Credits: 
4
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to –

  1. Understand the definition, concepts and functions of foods and nutrition.
  2. Learn structure, composition and nutritional contribution of various food products.
  3. Understand the effect of processing on food products.

 

Course Outcomes: 

Course

Learning outcome

(at course level)

Learning and teaching strategies

Assessment Strategies

Course Code

Course

title

25CNAD101

Foods and Nutrition (Theory)

 

CO1: Determine the functions of food and nutrients

CO2: Examine the macro and micronutrients and their dietary sources

CO3: Assess the clinical manifestations of deficiency/excess of various nutrients/non-nutrients

CO4: Distinguish the food based on their structure and nutritional composition

CO5: Evaluate the changes occurring during cooking and processing

CO6:  Contribute effectively in course specific interaction

Approach in teaching:

Interactive Lectures, Power point presentations, Discussion, Tutorials, Reading assignments

 

Learning activities for the students:

Self-learning assignments, Effective questions, Class presentation

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

 

12.00
Unit I: 
: Basic concept of Food and Nutrition
  • 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

 

 

12.00
Unit II: 
Composition, Classification, Functions, dietary sources and clinical manifestations of deficiency/ excess of the following nutrients/non nutrient

·        Carbohydrates

·        Lipids

·        Protein

·        Water

  • Fiber 
12.00
Unit III: 
Classification, Functions, dietary sources and clinical manifestations of deficiency/ excess of the following nutrients
  • Fat soluble vitamins-A, D, E and K
  • Water soluble vitamins – thiamin, riboflavin, niacin, pyridoxine, folate, vitaminB12 and vitamin C
  • Minerals – calcium, iron, zinc and iodine

 

12.00
Unit IV: 
Nutritional composition, products, selection and changes during cooking and processing of the following food groups
  • ·        Cereals- Structure (wheat grain and rice), and their processing (milling, malting, parboiling, parching, flaking, fermentation, roasting)
  • ·        Fruits and vegetables and their processing (blanching, canning, dehydration, freezing)
  • ·        Fats and Oils and their processing (refining, hydrogenation, emulsification)
  • Spices and condiments and their medicinal value
12.00
Unit V: 
Nutritional composition, products, selection and changes during cooking and processing of the following food groups
  • Pulses and their processing (milling, germination, fermentation, parching, puffing, roasting)
  • Milk & milk products and their processing (pasteurization, homogenization, evaporation, fermentation)
  • Meat, poultry, fish and eggs (structure) and processing (ageing, tenderizing and curing of meat)
  • Nuts and oilseeds

 

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.

      

E-Content 

 

 

Academic Year: 
2025-2026
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