FOODS AND NUTRITION

Paper Code: 
CCND 102
Credits: 
02
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to –

  1. Be familiar with changes occurring in the foods as a result of cooking and processing
  2. Get practical knowledge in various applications and preparations of food.
  3. Understand the effect of cooking and processing on nutritional quality of food

 

Course Outcomes (COs):

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

  
 

The students will be able to –

 

CO 6: Develop the concept of weights and measures, preparing market order

CO 7: Evaluate the nutritional contribution of and effect of cooking on different food groups

CO 8: Develop ways of reducing nutrient losses during different methods of cooking and methods of enhancement of nutritional quality of foods.

CO 9: Develop the skill of table setting for different types of menus

Approach in teaching:

Interactive Lectures, Discussion, Tutorials, Reading assignments, power point presentation

 

Learning activities for the students:

Self-learning assignments, Effective questions, Simulation, Seminar presentation

 

Class test, Semester end examinations, Quiz, Solving problems in tutorials, Assignments, Presentation, Individual and group projects

  

 

CONTENTS

 

  • Weights and measures, preparing market order and table setting
  • Advantages, disadvantages and the effect of various methods of cooking on nutrients
  • Ways to minimize nutrient losses
  • Measure/control of Portion size
  • Cooking using various methods - dry, moist, frying and microwave and understand principles involved in cooking and preparation of –

 

·       Beverages: Milk shake, fruit smoothies, mocktails

·       Cereals: Porridge, puri, parantha, pulao, pastas, bread/pizza base, pancakes, sandwiches

·       Pulses: Whole, dehusked, sprouted and fermented products of various legumes

·       Vegetables: salads,curries, dry preparations

·       Fruit –salads, salad dressings and desserts

·       Milk and milk products: Indian and Western desserts and curries

·       Soups: Broth, plain and cream soups

·       Baked products: Biscuits/cookies, cream cakes, sponge cake preparations, tarts and pies

·       Snacks: pakoras, cutlets, samosas, upma, poha, pizza, momos, tikka etc. (any 3)

·  Preparation of nutrient rich dishes-

 

·       Energy

·       Protein

·       Vitamin C

·       Vitamin A/ β- carotene

·       Calcium

·       Iron

Essential Readings: 

1.     Raina Usha, Kashyap Sushma, Narula Vinita. Basic Food Preparation, A Complete Manual . Orient Longman     

2.     Mathur, M., Goyle, A., Gupta, P. and Magon, A Book of Recipes. Indian Book House, Jaipur, 1995.

 

References: 

Suggested Reference Books:

1.     Chadha, R. and Mathur, P. (2015). Nutrition – A life cycle Approach. Published by Orient Blackswan Pvt. Ltd., Hyderabad

2.     Mudambi, S. R. and Rajagopal, M.V. (2007). Fundamentals of Foods, Nutrition and Diet Therapy.5th Edition. New Age International Publisher, New Delhi.

3.     Sharma, S. (2006). Human Nutrition and Meal Planning. Published by Jnanada Prakashan (P & D), New Delhi.

 

e RESOURCES:

  1. https://www.youtube.com/watch?v=nX4d1xYeNgU
  2. https://www.youtube.com/watch?v=tbk6qPgCkjU
Academic Year: 
2023-2024
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