Food and Nutrition deals with the processing and preservation food as well as consumption of balanced diet by individual. Nutritional Science has its roots in life sciences; it encompasses both biological and social sciences. Nutrition plays a major role in enhancing the quality of life through improved physical growth, immune-competence and enhancing productivity with improved health. Social, economic and cultural factors influence food consumption pattern and thus nutrition status of the individual. Further, Changes in nutrient composition during food processing and storage also needed to be studied. Thus our course offerings traverse the entire foodscape. The courses and learning experiences in the department are designed in such a way to provide both the biological and social science perspectives.
Overview
Syllabus
COURSE LAYOUT
Week – 1 | 1. Introduction to Food & Nutrition | 2. Human Biology | 3. Vital Parameters and Health Check |Week – 2 | 4. Nutrients | 5. Water | 6. Carbohydrates (Part-1) | 7. Carbohydrates (Part-2) |
Week – 3 | 8.Nutrients – Proteins | 9. Proteins – Structure & Classification |
Week - 4 | 10. Lipids and Fats Part-1 | 11. Lipids and Fats Part-2 | 12. Source of Fats and Oil | 13. Fat Soluble Vitamins |
Week – 5 | 14. Water Soluble Vitamins | 15. Nutrients – Minerals Part -1 | 16. Minerals Part -2 |
Week – 6 | 17. Food Groups | 18. Balance Diet | 19. Balanced Diet and Deficiency | 20.Nutrition Requirements for Susceptible Population |
Week – 7 | 21. Therapeutic Nutrition | 22. Malnutrition and Obesity | 23. Food for Diabetic and High BP Patient |
Week - 8 | 24. Phytochemicals and health benefits | 25. Spices and Health Benefits | 26. Cooking Methods | 27. Introduction to quality attributes of food | 28. Psycho social Aspects of Food | 29. Midday Meal and Government Food program |
Week – 9 | 30. Food Adulteration Contaminants & Detection | 31. Basic Food Laws and Regulations | 32. Nutrition Labelling and Food Laws |
Week - 10 | 33. Food Additives and its application | 34. Genetically Modified Foods | 35. Issues in GM foods | 36. Food Safety Tools |
Week - 11 | 37. Food Contamination | 38. Post Harvest Losses of Fruits, Vegetables & its Safety | 39. Food safety Hazards | 40. Expiry Date/Shelf Life |
Taught by
Dr. Asna Urooj
