Foods & Nutrition

Paper Code: 
PHY 143(A)
Credits: 
04
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

This course will enable students to:

  • Understand and know various ingredients of food in terms of its composition, function and sources.
  • To know about various methods of food processing
12.00
Unit I: 
Nutrition
  1. Introduction to nutrition:  Food as source of nutrition, nutrients, definition of nutrition, adequate nutrition, optimum nutrition, good nutrition, malnutrition.
  2. Definition and concept of the followings:  Balanced diet, Food Groups – Cereals & millets, pulses & legumes,  milk     & milk products, meat, fish & egg, vegetables & fruits, fat & sugar.
  3. Recommended Dietary Intake and Recommended Nutrient Allowances.
12.00
Unit II: 
Macronutrients

Composition, structure, requirement, physiological functions and sources of       macronutrients:

  1. Carbohydrates
  2. Proteins
  3. Fats
12.00
Unit III: 
Vitamins and Minerals

Composition, structure, requirement, physiological functions and sources of     micronutrients - Vitamins and minerals

  1. Fat soluble vitamins – A, D, E, K
  2. Water soluble vitamins – B, C
  3. Minerals - Iron, Calcium, Phosphorus, Sodium, Potassium, Zinc, Copper,Selenium
12.00
Unit IV: 
Water and Electrolyte Balance

1.Water and Electrolyte Balance: Properties of water, daily allowances, significance of water in health, water and electrolyte balance.

2. Role of fibre in health and nutrition.

12.00
Unit V: 
Methods of Cooking
  1. Different methods of cooking – Boiling, Frying, Steaming, Roasting, Baking, Stewing, Simmering.
  2. Microwave cooking – Principle, uses, effects on food and nutrients, benefits, hazards.
Essential Readings: 
  1. Mudambi, R. S. and Rajagopal, M.V. (1987). Fundamentals of food and Nutrition.  Wiley Eastern Limited India.
  2. Manay, N. S. and Shadaksharaswamy, M. (2000). Food, Facts and Principles. New  age International Publishing.
  3. Swaminathan, M. (1987) Food science, chemistry and experimental foods.The Bangalore printing & publishing Co. Ltd.Bangalore.
  4. Swaminathan, M. (1999). Essentials of foods and nutrition. The Bangalore printing & publishing Co. Ltd.Bangalore.
References: 
  1. Robinson and Lawler. (1986). Normal and Therapeutic Nutrition. Macmillan
    Publishing Company. New york.
  2. Srilakshmi, B. (2007). Food Science. New Age International Publishers.
  3. Meyer, L. H. Food Chemistry. CBS Publishers and distributors, New Delhi.
  4. Bamji, S., Rao, P. and Reddy, V. (2003). Textbook of Human Nutrition. Oxford and IBH Publishing Co. Pvt. Ltd. New Delhi.
  5. Raina, U., Kashyap. S., Narula, V., Thomas, S., Sir, S. and Chopra, S. Basic Food Preparation. A complete manual. Orient Longman Pvt. Ltd.
  6. Medved, E. (1986). Food Preparation and Theory. Prentice Hall Inc. Englewood Cliffs. New Jersy.
  7. Joshi, A. S. (2005). Nutrition and Dietetics. Tata Mc Graw Hill publishing     Company Ltd. New Delhi.
     
Academic Year: 
2018-2019
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