FOODS AND NUTRITION (PTACTICAL)

Paper Code: 
CHSC 114
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 (COs): 

 

Course

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

Paper Code

Paper Title

CHSC 114

Food and Nutrition

(Practical)

The students will be able to –

 

CO20:Develop the concept of weights and measures, preparing market order

CO21:Evaluate the nutritional contribution of and effect of cooking on different food groups

CO22:Develop ways of reducing nutrient losses during different methods of cooking and methods of enhancement of nutritional quality of foods.

CO23: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 –
 
• 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: 
• Khanna K, Gupta S, Seth R, Mahna R, Rekhi T (2004). The Art and Science of Cooking: APractical Manual, Revised Edition. Elite Publishing House Pvt Ltd.
• Raina U, Kashyap S, Narula V, Thomas S, Suvira, Vir S, Chopra S (2010). Basic Food      Preparation:A Complete Manual, Fourth Edition. Orient Black Swan Ltd.
• Srilakshmi (2007). Food Science, 4th Edition. New Age International Ltd.
• Wardlaw and Insel MG, Insel PM (2004). Perspectives in Nutrition, Sixth Edition. Mosby.
• Chadha R and Mathur P (eds). Nutrition: A Lifecycle Approach. Orient Blackswan, Delhi.2015
 
Academic Year: 
2022-2023
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