FUNDAMENTALS OF NUTRITION (THEORY)

Paper Code: 
CND 102
Credits: 
3
Contact Hours: 
45.00
Max. Marks: 
100.00
Objective: 

Course Objectives:

This course will enable the students to –

  1. Comprehend the meal management system.
  2. Understand the relationship between nutrition and human well-being.
  3. Acquire knowledge regarding principles of planning diets.

 

Course Outcomes (COs):

Course

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

Paper Code

Paper Title

 

 

 

 CND 102

 Fundamentals of Nutrition (Theory)

 

 

 

 

 

 

The students will be able to –

 

CO3: Comprehend relationship between food, nutrition and health. 

CO4:  Understand  the functions of food, basic concepts of food groups and balanced diet

CO5: Identify and explain nutrients in foods and the specific functions in maintaining health.

CO6: Understand sources and requirement of various nutrients.

Approach in teaching:

Lecture method, Power point presentation, Discussions and Tutorials.

 

Learning activities for the students:

Self learning assignments, Effective questions, Seminar presentation and giving tasks.

Class test, Semester end examinations, Quiz, Assignments and

Presentations.

 

9.00
Unit I: 
UNIT I
  • Introduction to health   
  • Dimensions & scope
  • Physical ,mental, social, spiritual, emotional, vocational, etc
  • Concept of Positive Health and wellbeing
  • Concept and thorough understanding of
  • Definition of food, nutrients, nutrition, malnutrition (over & under nutrition)
  • Nutrient classification of food
  • Basic food group 
  • Recommended Dietary Allowances
  • Dietary guidelines
9.00
Unit II: 
UNIT II
  • Composition , classification, functions, requirements, sources of Macro nutrients:
  • Carbohydrate
  •  Protein
  •  Fat

 

9.00
Unit III: 
UNIT III
  • Composition , classification, functions, requirements, sources of Micro nutrients
  • Vitamins-water soluble(vitamin-B,C),
  •  Fat soluble(vitamin -A,D,E,K)
  • Antioxidants

 

9.00
Unit IV: 
UNIT IV

 

  • Composition , classification, functions, requirements, sources of Micro nutrients
  •  Minerals & trace elements-calcium, phosphorous, iron, magnesium, sodium, iodine

 

9.00
Unit V: 
UNIT V
  • Functions & requirements:
  • Water
  • Fiber
  • Enzymes : functions , classification

 

Essential Readings: 

 

 

References: 

 

  • Srilakshmi. B. Food Science. New -Age International (P) Ltd. Publishers, New Delhi, 1997.
  • Swaminathan M. Food Science Chemistry and Experimental foods, The Bangalore Printing and Publishing Co. Ltd., Mysore, Banaglore 1990.
  • Potter, N.N. Food Science, CBS Publishers and Distributors. Delhi, 1987.
  • Bennion, M. Introductory Foods. Eight edition. Macmillan Publishing Company, New York. 1985.
  •  Bogstrom, G. Principles ofFood Science, Vol I and II, The Macmillian Co., New York, 1968.
  •  Charly, H. Food Science. John Wiley and Sons Inc, New York.
  • Griswald, R.M. The Experimental study of foods. Houghton Miffin Co., Boston, 1962.
  •  Hughes, Osee. Introduction Foods. The Mac Millan Co, New York, 1962.
  • Lowe, B. Experimental Cookery. John Wiley and Sons Inc, New York.
  • Manay, N.S. and Shadaksharaswamy M. Food Facts and Principles. Second edition, New Age International Publisher, New Delhi 2001.
  • Meyer. L.H. Food Chemistry, CBS Publishers and Distribution, Delhi, 1987.
  • Raina Usha, Kashyap Sushma, Nurala Vinita .Basic Food Preperation , A Complete Manual . Orient Longman     
Academic Year: 
2020-2021
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