Syllabus (NUTRITION)

Course Type: MAJ-1

Semester: 1

Course Code: BNUTMAJ01C

Course Title: Basic Nutrition and Food Commodities (Theory) Detection of Food Adulterants (Practical)

(L-P-Tu): 4-2-0

Credit: 6

Practical/Theory: Combined

Course Objective: •To acquire the basic idea of food and Nutrition related terms . • To understand food commodities.

Learning Outcome: •To enable to differentiate between food and nutrients , macro and micro nutrients. • To achieve advanced knowledge in food stuff and their nutritional significance.

1^st SEMESTER

CC – 1 MAJOR

BASIC NUTRITION & FOOD COMMODITIES (THEORY) CREDIT - 4

Basic Concepts of food, Nutrition and Nutrients, classification of food, classification of Nutrients.

Food Exchange list : Types, Applications ,Importance.

Cereals: Types , Uses, Nutritional aspects and storage.

Pulses and Legumes : Types of pulses and legumes , Uses , Nutritional aspects and storage.

Milk and Milk products : Composition, processing, storage, and use of Milk. Milk spoilage, nutritional aspect of Milk. Production and nutritional aspects of cheese, curd and paneer.

Eggs :Nutritional aspects and use of eggs in different food preparation.

Fish, Meat and Poultry : Major edible fishes, storage, spoilage and nutritional status .Meat and poultry : Types, storage, spoilage and nutritional aspects.

Vegetables and Fruits : Uses and Nutritional aspects of commonly available vegetables and fruits - raw and processed product.

Fats and Oils : Types ,sources, use and nutritional aspects.

Salts : Use and Nutritional aspects.

Beverages : Commonly available Types and their Uses.

Food ad adjuncts : Spices, food colours, essence- their uses in food Preparation

DETECTION OF FOOD ADULTERANTS (PRACTICAL) CREDIT - 2

1. Common house hold methods to detect adulterants in food.

2. a) Detection of Vanaspati in Ghee/ Butter.

b) Detection of khesari flour in Basan.

c) Detection of Metanil yellow in Turmaric/Coloured Sweet products.

d) Detection of saccharine in Sugar.

e) Detection of Starch in Milk.

3. Lab. Note Book.

4. Viva Voce.

References:

1.Nutritive value of Indian Foods – ICMR

2.Nutrient requirements and recommended dietary allowance or Indians – ICMR

3.Technical report series for different Nutrients – WHO

4.A Guide to Nutritional Status Assessment –Begin I, M.Cap B. Dujadan

5.Food Commodities – S. Lavies

6.Introductory Foods – O, Hughes, M.B