Syllabus
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Course Code: FND-206 Course Name: Nutrition for Holistic Health/Any other MOOC Course available on SWAYAM Portal |
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| MODULE NO / UNIT | COURSE SYLLABUS CONTENTS OF MODULE | NOTES |
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| 1 | 1. Food: Functions of food & classification. 2. Essential food constituents: Carbohydrates, Protein, Fats. |
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| 2 | 3. Food source: Functions, daily allowances, deficiency and excess intake of followings: -Vitamins: A, D, E, K, B1, B2, B3, C, B12, Folic acid. -Minerals: Calcium, Iron, Iodine, Sodium, Potassium. -Enzymes: Definition, importance and factors affecting enzyme activity. |
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| 3 | 4. Fiber: Role of dietary fiber in human nutrition. 5. Methods of enhancing nutritive value of food stuff. -Importance of enhancing nutritive value of food stuffs. -Method of enhancing nutritive value of food stuffs, sprouting, fermentation, fortification and supplementation. |
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| 4 | 6. Water: Function of water in the body. 7. Principles and methods of cooking: Advantages of cooking of the food. Effect of cooking on different nutrients: -Moist heat -Boiling, stewing, steaming -Dry heat -Roasting, grilling, baking -Frying -Shallow and deep -Radiation -Solar and microwave |
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