Syllabus
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Course Code: DSE-BHMCT-5 Course Name: B) Nutrition & Principles of Food Science |
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| MODULE NO / UNIT | COURSE SYLLABUS CONTENTS OF MODULE | NOTES |
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| 1 | Food And Nutrition • Food – Definition, Classification And Functions • Nutrition – Introduction, Optimum And Malnutrition • Nutrients – Classification And Functions • Carbohydrate, Lipid, Protein, Vitamins And Minerals |
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| 2 | Balance And Therapeutic Diets • Recommended Daily Allowances • Balance Diet, Therapeutic Diet – Principles And Planning Of Low And High Calorie Diet • Low Salt And Low Carbohydrates Diet • Low And High Proteins Diet, Low Fat Diets |
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| 3 | Food Composition And Nutritional Contribution: • Cereals And Millets, Spices • Pulses And Legumes, Nuts And Seeds • Fruit And Vegetable, Milk And Milk Products • Meat , Fish, Poultry And Egg • Fats And Sugar |
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| 4 | Improving Nutritional Quality: • Effects On Nutritive Value And Principles To Conserve During Cooking • Methods Of Cooking, Their Advantages And Disadvantage • Improving Nutritional Quality Of Food By Germination, Fermentation • Supplementation, Fortification And Enrichment |
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