FOODS AND NUTRITION -PRACTICAL

Paper Code: 
24CCND102
Credits: 
2
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: 

Course

Learning outcome

(at course level)

Learning and teaching strategies

Assessment Strategies

Course Code

Course

title

 

24CCND102

Foods and Nutrition- Practical (Practical)

 

CO7: Appraise the concept of weights and measures, preparing market order

CO8: Evaluate the nutritional contribution of and effect of cooking on different food groups

CO9: Compile comprehensive practical records by developing recipes for different food groups and cultivate vocal skills to converse effectively with examiners.

CO10: 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

 

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

 

  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:

 

 

 

 

Academic Year: 
2024-2025
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