THEORY 1. Introduction to Nutrition: a) Definition: Health, Nutrition. b) Nutrition - An Integrated approach. c) Scope of Nutrition d) Achieving Nutritional balance: Balanced Diet, Preventive Health Care

2. Carbohydrates: a) Definition and Classification b) Fiber c) RDA d) Functions & Sources e) Metabolism

3. Proteins: a) Definition b) Classification c) Functions d) Dietary Protein Requirement & Allowances e) Nitrogen balance f) Factors affecting protein requirement g) Quality of food protein h) Measuring quality- PER, BV, NPU, Chemical Score, NDP. i) RDA j) Deficiency and Excess k) Metabolism

4. Fats/Lipids: a) Definition & characteristics of fats b) Types of fats c) Classification d) Hydrogenation e) Functions f) Sources & RDA g) Metabolism

5. Water: a) Introduction b) Distribution c) Functions d) Sources of water Intake e) Requirement of water f) Disturbances in fluid Balance

6. Energy Metabolism: a) Energy-Introduction b) Definition & Components of energy requirements c) Factors affecting BMR d) Measurement of basal metabolic rate e) BCA f) Energy Balance- Positive/Negative

7. Vitamins: Introduction to Vitamins Vitamin A, D, E, K, C, B-Complex (Thiamin, Riboflavin, Niacin, Folic Acid, Pyridoxine, Cyanocobalamin, Biotin, Pantothenic Acid) a) Introduction b) Functions c) Sources d) Retention e) Deficiency f) Toxicity g) Requirement and RDA

8. Minerals & Trace Elements: Introduction Calcium, Phosphorus, Magnesium, Iron, Iodine, Zinc, Copper, Selenium, Chlorine, Chromium, Manganese, Molybdenum, Electrolytes (Sodium, Potassium, Chloride) a) Introduction b) Functions c) Sources d) Deficiency e) Toxicity f) Requirement and RDA

9. Phytochemicals And Antioxidants: a) Introduction b) Functions c) Food Sources d) Antioxidant

PRACTICALS 1. Nutrients & their rich sources 2. Nutritional labeling
Food Science Module II
THEORY

1. Introduction to Food Science: a) Definition of Food & Nutrients b) Classification of Food c) Food Intake & its regulation d) Food patterns

2. Cereal & its products: a) Introduction, structure, composition & Nutritive Value, Storage of cereal grains b) Cereal cookery c) Cereal Products d) Products of Wheat

3. Fruits & Vegetables: a) Introduction b) Composition & Nutritive value c) Pigments d) Types of Pigments e) Criteria for selection f) Changes during Cooking g) Storage

4. Fats & Oil: a) Nutritional importance b) Functions of fats & oils in foods c) Sources of Edible Oils d) Emulsion and Rancidity

5. Pulses: a) Composition and Nutritive value b) Toxic Constituents in pulses c) Processing d) Pulse Cookery e) Factors affecting cooking quality of pulses f) Form & Role of Pulses

6. Milk & Its Products: a) Introduction and Composition b) Physical Properties c) Nutritional Importance d) Milk Processing â?? Homogenization & Pasteurization e) Milk Products & Milk substitutes

7. Flesh Foods: Meat, Poultry, Fish, Egg: a) Structure b) Composition c) Nutritional importance d) Types / Classification e) Criteria for selection f) Effect of heat & cooking

8. Food Adulteration: a) Definition b) Types of adulterants b) Common Adulterants in Foods c) Food Laws & Standards- PFA, FPO, MPO, BIS, Agmark, Codex alimentarius, HACCP Norm

9. Food Preservation And Additives: a) Introduction b) Methods & Principles of food preservation c) Evaluation of food quality d) Additives e) Genetically Modified Foods f) Organic Foods g) Dietary Supplements

10. Functional Foods: a) Introduction & Definition b) Natural Functional Foods

11. Methods of Improving Nutritional Quality of Foods: a) Germination b) Fermentation c) Fortification d) Supplementation


PRACTICALS 1. Common Terms of Cooking 2. Different cuisines- Regional / Cultural differences 3. Weights & Measures 4. Standardization 5. Market Survey of different foods 6. Methods of preparation & cooking