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FUNDAMENTALS OF NUTRITION (PRACTICAL) [1]

Paper Code: 
CND 103
Credits: 
02
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 
• To understand the basic terms and methods used in cooking.
• To understand various food preparations and the principles involved in food 
preparations.
• To understand knowledge regarding the portion size and nutritional quality of 
food product.

Course  Outcomes

Learning and teaching strategies

Assessment

Strategies

  
 

On completion of this course, the student will be able to:

 

 

CO8: Select appropriate method/s for preparing food.

 

CO9: Plan diets using principles of menu planning.

 

CO10: Modify diet/recipes for specific purposes, such as nutrient enhancement and quality improvement

Approach in teaching:

Demonstrations, Laboratory exercises, Discussionsand interaction with chefs and cooks

 

Learning activities for the students:

Use of recipe books and related videos, Participation in cookery competitions, Product development.

 

Class test

Semester end examinations

Quiz

Assignments

 

 

  

 

CONTENTS
 
1. Weights and measures, basic terms used in cookery
2. Methods of cooking:-Preparation of 2 dishes (each/combination) of 
• Dry heat: 
i) Roasting
ii) Baking
iii) Grilling/broiling
• Frying
i) Deep frying
ii) Shallow frying
iii) Sautéing
• Moist heat
i) Boiling
ii) Steaming :Direct, Indirect, Pressure Cooking
iii) Stewing
• Combination cooking: moist heat/frying/dry heat
3. Planning and Preparation of nutrient rich dishes
• Energy
• Protein
• Vitamin A 
• Calcium
• Iron
• Ascorbic acid.
4. Menu Planning of 
• 3 course meal
• 5 course meal
• 7 course meal
• Balanced diet -Sample menu
5. Table settings & meal presentations
 
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.
SUGGESTED READINGS:
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.
 
References: 
E RESOURCES:
 
 
 
 
 
 
 
 
Academic Year: 
2022-2023 [4]

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Source URL: https://homescience.iisuniv.ac.in/courses/subjects/fundamentals-nutrition-practical-6

Links:
[1] https://homescience.iisuniv.ac.in/courses/subjects/fundamentals-nutrition-practical-6
[2] https://www.youtube.com/watch?v=nX4d1xYeNgU
[3] https://www.youtube.com/watch?v=tbk6qPgCkjU
[4] https://homescience.iisuniv.ac.in/academic-year/2022-2023