FOODS AND NUTRITION

Paper Code: 
CHSC 113
Credits: 
4
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

This course will enable the students

  • To understand the definition concepts and functions of foods and nutrition.
  • To learn structure, composition and nutritional contribution of various food products.
  • To understand the effect of processing on food products.

 

 

12.00
Unit I: 
Basic concept of Food and Nutrition
  • Introduction to nutrition- definition of food, nutrition, nutrients and health.
  • Basic term used in study food and nutrition
  • Basic five food groups-classification ,food pyramid and dietary guidelines, recommended Dietary Allowances , Balanced diet
  • Functions of Food-physiological, psychological and social

 

12.00
Unit II: 
Introduction to nutrition- definition of food, nutrition, nutrients and health. • Basic term used in study food and nutrition • Basic five food groups-classification ,food pyramid and dietary guidelines, recommended Dietary Allowances , Balanced diet •

·         Carbohydrates

·         Lipids and

·         Protein

·         Water

           Fiber 

12.00
Unit III: 
Composition , 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: 
Structure, composition, Products, nutritional contribution, selection and changes during cooking of the following food groups
  • Cereals
  • Pulses
  • Fruits and vegetables
  • Milk & milk products
  • Meat, eggs, poultry and fish
  • Fats and Oils, nuts and oilseeds
  • Spices and condiments

 

 

12.00
Unit V: 
Methods of Cooking and Preventing Nutrient Losses
  • Dry, moist, frying and microwave cooking
  • Advantages, disadvantages and the effect of various methods of cooking on nutrients
  • Minimizing nutrient losses
  • Enhancing nutritional quality of foods-supplementation, germination, fermentation, fortification
  • Genetically modified  and organic foods
  • Household methods of food preservation

 

Essential Readings: 
  • Srilakshmi. B. Food Science. New V edition - Age International (P) Ltd. Publishers, New Delhi, 2012.
  • 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.
  • Mathur, M., Goyle, A., Gupta, P. and Magon, , 1995,A Book of Recipes. Indian Book House, Jaipur.
  • Rodey ,S.2012.Food Science and Nutrition.Oxford University Press.
  • Manay, S.N. Food facts and Principles,2010, 3rd ed, New age International Publishers, New Delhi
Academic Year: 
2018-2019
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