FOODS AND NUTRITION (PRACTICAL)

Paper Code:

CHSC 114

Credits:

Contact Hours:

60.00

Max. Marks:

100.00

Objective:

Course Objectives:

This course will enable the students to –

Be familiar with changes occurring in the foods as a result of cooking and processing
Get practical knowledge in various applications and preparations of food.
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 20: Develop the concept of weights and measures, preparing market order

CO 21: Evaluate the nutritional contribution of and effect of cooking on different food groups

CO 22: Develop ways of reducing nutrient losses during different methods of cooking and methods of enhancement of nutritional quality of foods.

CO 23: 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

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 –

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)
Household methods of food preservation- jam, lemon pickle, tomato sauce, squash

Essential Readings:

Raina Usha, Kashyap Sushma, Nurala Vinita .Basic Food Preperation , A Complete Manual . Orient Longman
Mathur, M., Goyle, A., Gupta, P. and Magon, A Book of Recipes. Indian Book House, Jaipur, 1995.

References:

Chadha, R. and Mathur, P. (2015). Nutrition – A life cycle Approach. Published by Orient Blackswan Pvt. Ltd., Hyderabad
Mudambi, S. R. and Rajagopal, M.V. (2007). Fundamentals of Foods, Nutrition and Diet Therapy.5th Edition. New Age International Publisher, New Delhi.
Sharma, S. (2006). Human Nutrition and Meal Planning. Published by Jnanada Prakashan (P & D), New Delhi.

e RESOURCES:

· https://www.youtube.com/watch?v=nX4d1xYeNgU