FOODS AND NUTRITION

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

 

Course Objectives:

 

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 Learning Outcomes (CLOs):

 

Course

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

Paper Code

Paper Title

CHSC113

Foods and Nutrition (Theory)

The students will be able to –

 

CLO15: To define the concepts and functions of foods and nutrition.

CLO16: To characterize the composition, functions and dietary sources of various macro- and micronutrients.

CLO17: To identify the clinical manifestations of deficiency/excess of various nutrients/non-nutrients.

CLO18: To be able to write the structure, nutritional composition and selection criteria for various food products.

CLO19: To explain the effects of processing on various food products.

 

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

 

10.00
Unit I: 
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 (RDAs), Balanced diet
  • Functions of Food-physiological, psychological and social
  • Genetically modified foods and organic foods

 

 

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

·         Carbohydrates

·         Lipids and

·         Protein

·         Water

  • Fiber 
12.00
Unit III: 
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

 

14.00
Unit IV: 
Unit IV: Structure (wheat grain and rice), nutritional composition, products, selection and changes during cooking and processing of the following food groups
  • Cereals 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: 
Unit V: Structure (egg), 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, eggs, poultry and fish and processing (ageing, tenderizing and curing of meat)
  • Nuts and oilseeds

 

References: 

·         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: 
2020-2021
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