MDC : FOOD AND NUTRITION || +3 FIRST YEAR 1ST SEMISTAR NEP SYLLABUS BOOK

[12/19, 2:18 AM] ®@M√0118: Food and Nutrition
Course Outcome:
 The students will get basic knowledge on macro and micro nutrients and different types of foodand their nutritional
contribution.
 The students will gain practical knowledge on market survey and locally available food stuffsfrom each food
group.
Learning Outcome:
 The students will learn the basic concepts in food, nutrition, and health.
 The students will gain an insight into the classification, functions, dietary sources, anddaily of
requirements various nutrients.
 The students will understand about different food groups and their nutritionalcontribution
Unit-I: Basic Concepts in Food and Nutrition
 Introduction to Food and Nutrition Science- Definitions (food, food science, food additive,
[12/19, 2:20 AM] ®@M√0118: fermented food, food fortification, functional food, nutrition, health, nutrients, nutritional status,
optimal nutrition, nutrition security).
 Classification and Functions of Food- Physiological, psychological, and socio-cultural.
 Food Groups- Basic five and seven food groups, their nutritional contribution.
 Methods of Cooking- Different methods of cooking and their advantages and disadvantages: Dry
methods - Frying, Sautéing, Parching, Roasting, Grilling/Broiling, Toasting, And Baking. Moist
methods - boiling, steaming, stewing, simmering, poaching, blanching, pressure cooking.
Combination method- braising.
Unit-II: Macro Nutrients
 Carbohydrates- Introduction, classification, functions, dietary sources, and daily requirement.
 Proteins- Introduction, classification, functions, dietary sources, and daily requirement.
 Lipids- Introduction, classification, functions, dietary sources, and daily requirement.
Unit-III: Micro Nutrients:
 Fat Soluble Vitamins (A, D, E and K)- Introduction, functions, dietary sources, daily
requirement, and deficiency diseases.
 Water Soluble Vitamins (Thiamin, Riboflavin, Niacin, Folate, Vitamin B12 and VitaminC)-
Introduction, functions, dietary sources, daily requirement, and deficiency diseases.
 Minerals (Calcium, Iron, Zinc, and Iodine)- Introduction, functions, dietary sources, daily
requirement, and deficiency diseases.
Text Books:
 Srilakshmi. B, Food Science, NewAge International (P) Limited Publishers.
 Srilakshmi. B, Nutrition Science, New Age International Pvt. Ltd.
 N. Shakuntala Manay, M. Shadaksharaswamy, Foods Facts and Principles,New Age
International (P) Limited Publishers.
 Swaminathan. M, Advanced Text-Book on Food and Nutrition, Volume 1
and 2, The Bangalore printing and publishing co. LTD

Видео MDC : FOOD AND NUTRITION || +3 FIRST YEAR 1ST SEMISTAR NEP SYLLABUS BOOK канала Mangat Ram