Syllabus (NUTRITION)

Course Type: ME-8

Semester: 7

Course Code: BNUTMEB47C

Course Title: Food Commodities, Community Nutrition And Programme (Theory) + Detection of Food Adulterants (Practical

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

Credit: 4

Practical/Theory: Combined

Course Objective: •to educate individuals and groups so that they adopt healthy eating habits •Get basic knowledge on various foods and about adulteration. •.Understand the adulteration of common foods and their adverse impact on health

Learning Outcome: •To comprehend the importance and determinants of nourishment decision practices . •To apply methodologies used to assist individuals with adjusting their practices to improve dietary wellbeing . • To comprehend certain skills of detecting adulterat

7^TH SEMESTER

MINOR – 8

FOOD COMMODITIES, COMMUNITI NUTRITION AND PROGRAMME (THEORY) CREDIT – 2

1.Basic food groups : Types ,importance

2. Food Exchange list : Types, application, importance

3.Types ,uses, nutritional aspects and storage of cereals, pulses and legumes, milk and milk products, egg fish and poultry, fruits and vegetables, salt , sugar, fats and oils, spices.

4.Food adulterants : Common adulterants in food and their effects on health. Laws Governing food standards. Significance- PFA, FPO, BIS, Agmark.

5.Concept of community Nutrition , Nutritional Problems in Community and Nutritional Intervention Programs.

DETECTION OF FOOD ADULTERANTS (PRACTICAL) CREDIT - 2

House hold methods to detect adulterants in food.

1. Detection of Vanaspati in Ghee/Butter.
2. Detection of Khesari flour in Besan.
3. Detection of Metanil yellow in Turmaric / Coloured Sweet products.
4. Detection of Saccharine in Sugar.
5. Detection of Starch in Milk.
6. Laboratory Notebook.
7. Viva Voce.

References:

Community Health – J. Clark & J. Henderson

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

Nutritional Surveillance WHO – J. B. Mason, J. P. Hbichat, H. tabatabai, U. Valverde

Nutritional Monitoring and Assessment – T. Gopaldas, S. Seshalri