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Foods & Nutrition
This paper will provide an introduction to foods and nutrition and help the student to understand the importance of various types of macro amd micro nutrients in diet.
Course Outcomes:
After completion of this course, the student will be able to
• Understand and know various ingredients of food in terms of its composition, function and sources.
• Know about various methods of food processing
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:
a) Balanced diet, Food Groups – Cereals & millets, pulses & legumes, milk & milk products, meat, fish & egg, vegetables & fruits, fat & sugar
b) Recommended Dietary Intake and Recommended Nutrient Allowances
3. Composition, structure, requirement, physiological functions and sources of macronutrients:
a. Carbohydrates
b. Proteins
c. Fats
1. Composition, structure, requirement, physiological functions and sources of micronutrients - Vitamins and minerals
a. Fat soluble vitamins – A, D, E, K
b. Water soluble vitamins – B, C
c. Minerals - Iron, Calcium, Phosphorus, Sodium, Potassium, Zinc, Copper, Selenium
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
1. a. Different methods of cooking – Boiling, Frying, Steaming, Roasting, Baking, Stewing, Simmering
b. Microwave cooking – Principle, uses, effects on food and nutrients, benefits, hazards
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