Foods and Nutrition

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

This course will enable the students

  • To understand the definition concepts and functions of foods and nutrition.
  • To learn structure, composition and nutritional contribution of various food products.
  • To understand the effect of processing on food products.

 

10.00
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: 

Composition, Classification, Functions, dietary sources and clinical manifestations of deficiency/ excess of the following nutrients/non nutrient         

  • Carbohydrates
  • Lipids and
  • Protein
  • Water
  • Fiber

                                                                                                                         

12.00
Unit III: 

Composition, Classification, Functions, dietary sources and clinical manifestations of deficiency/ excess of the following nutrients                                                                                           

  • 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
14.00
Unit IV: 

Structure (wheat grain and rice), nutritional composition, products, selection and changes during cooking and processing of the following food groups                                                               

  • 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: 

Structure (egg), nutritional composition, products, selection and changes during cooking 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 University Press.
  • Manay, S.N. Food facts and Principles,2010, 3rd ed, New age International Publishers, New Delhi.

 

 

Academic Year: 
2019-2020
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