Course Contents

Theory: 1. Introduction to Nutrition; definition of food; nutrition and relevant terms: health, nutrients, nutritional status, and malnutrition. 2. Functions of foods: physiological, psychological and social. 3. Signs of good and poor nutrition. 4. Classification, characteristics, food sources, functions and nutritional problems of the Macronutrients and Micronutrients. 5. Balanced Diet: definition and characteristic of balanced diet; importance of balanced diet in relation to health. 6. Use of daily food guide (Food Groups and Food Guide Pyramid), food composition tables and Dietary Reference Intakes (DRI). 7. Conservation of nutrients and losses in food storage, preparation and cooking methods of food groups. 8. Factors effecting dietary practice; food habits; food choices; food fads and fallacies. Practical: 1. Learning of laboratory skills, abbreviations and symbols of terms used in measuring and weighing various foods. 2. Effect of preparation and cooking on color, texture and palatability of different food groups 3. Milk, egg, meat, vegetable, cereal cookery: 4. Snacks and beverages. 5. Maintenance of practical record book

Course Synopsis

The subject focuses to stimulate and sustain an interest in and enjoyment of food studies.Develop an understanding of dietary requirements of all family members.Students will understand the basic terms in nutrition.They will also learn the role of various nutrients and their importance in planning and preparing balanced diet

Course Learning Outcomes

1. To develop an understanding of basic terms in nutrition. 2. To understand the role of various nutrients and their importance in planning and preparing balanced diet.