FOODS AND NUTRITION (THEORY)

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

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 Outcomes (COs): 

 

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 –

 

CO15:Outlinethe functions of food and nutrients

CO16: Classify the macro and micronutrients and select appropriate dietary sources

CO17:Examine the clinical manifestations of deficiency/excess of various nutrients/non-nutrients

CO18: Distinguish the food on the basis of their structure and nutritional composition

CO19: Evaluate the changes occurring during cooking and processing

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

 

12.00
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      12 hrs
• 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                      12 hrs
• 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 
 
12.00
Unit IV: 
UNIT IV
Structure (wheat grain and rice), nutritional composition, products, selection and changes duringcooking and processing of the following food groups        14hrs
• 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 duringcooking 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
 
Essential Readings: 
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 Unitversity Press.
• Manay, S.N. Food facts and Principles,2010, 3rd ed, New age International Publishers, New Delhi.
 
Academic Year: 
2022-2023
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