FST 151/6291  FOOD AND NUTRITION

Unit I (8 Lectures)

Food production and consumption pattern in India. Role of agricultural  scientists and food technologist in meeting national nutritional requirements. Post harvest losses of foods.

Concepts of Food and Nutrition - Definition of terms food nutrition, under-nutrition malnutrition, health and nutritional status.

Unit II (6 Lectures)

Function of Foods.

Basic Food groups-energy yielding, body-building and protective functions.

Nutritional composition of various foods.

Unit III  (12 Lectures)

Specific Nutrients :

Proteins-composition, digestion, functions, sources, quality of proteins, supplementary value of proteins, effect of deficiency.

Carbohydrates - composition, classification, digestion, functions, sources, dietary fiber.

Fats – composition, digestion, functions, sources.

Minerals - Functions, sources and their relative availability, factors affecting absorption, effect of deficiency of calcium phosphorus, iron, iodine, fluorine and copper.

Vitamins -Classification, functions, sources, factors affecting destruction, factors enhancing vitamin content in foods, effects of deficiency, fat soluble and water soluble vitamins.

Unit IV  (5 Lectures)

Nutritional Needs - Requirements and recommended allowances of foods under normal conditions.Basic terminology - In food preparation and methods of cooking.

Unit V   (9 Lectures)

Food Preparations :-

Beverages : (tea and coffee) Basic rules of preparation.

Cereals : Various ways of using  cereals; changes during the preparation of bakery products.

Pulses : different ways of preparation of pulses.

Vegetable and Fruits : preparation, method of cooking, cooking losses.

Milk and milk products : preparation of milk products, effects of heat, uses in cookery.

Eggs : Structure, composition, quality judgement, care in storage, principles of egg cookery, methods of cooking.

Meat, Fish and Poultry : tenderness, principles of meat cookery, methods of cooking.

Novel foods : Composition and method of preparation.

References-

1-Essentials of Foods and Nutrition- M.Swaminathan

2-Introduction of Food Nutrition & food processing-Meera Vashisht

3-Food and Nutrition-B.Srilakshmi

4-Nutrition Sciences- B.Srilakshmi

5-Food Science and Nutrition-Sunetra  Roday