Course Type: Open course
Course Category: Aided
PROGRAMME OUTCOME- Students upon completion of this course gain a basic knowledge about food science especially in the aspects of nutrition, nutritional deficiency diseases, nutritional agencies, food additives and food processing
SYLLABUS :-
FS5OPT19- HUMAN HEALTH AND NUTRITION
CREDITS – 3 72 hrs
Unit 1- Basic concept of food, nutrition and health 12 hrs
Concept of nutrition, classification, nutrients- fat, protein, carbohydrates, vitamins, minerals, and trace elements. Dietary fibre, nutritional profile of principle foods- cereals, pulses, milk and milk products, egg, fish, poultry and spices. Nutritional requirements – concept of energy, energy requirement, protein quality, balanced diet at different ages and nutritional needs during life cycle ( infants to old age ) including physiological conditions like pregnancy and lactation. Functions of food, components of food – functions and sources. Food group and concept of balanced diet, socio – economic aspect of nutrition and health status in India. Nutrigenomics, Functional foods, food safety and quality.
Unit 2 – Nutritional agencies 16hrs
Nutritional programmes related to nutrition- Vitamin A deficiency programme, National Iodine Deficiency Disorder Programme, Mid- day meal programme, Integrated Child Development Scheme (ICDS ). National and international agencies working towards food and nutrition- NIPCCD,CARE, FAO, NIN, CFTRI. Assessment of nutritional status.
Unit 3- Food additives 10 hrs
Food additives- definition & types, colours, preservatives. Food adulteration, household level food preservation and storage. Food labelling.
Unit 4 – Food processing 10 hrs
Methods of cooking, healthy cooking practices, food hygiene, potable water- methods of purification. Food and water borne infections.
Unit 5- Major nutritional deficiency diseases 24 hrs
Protein energy malnutrition, Vitamin A deficiency, Iron deficiency, Iodine deficiency- Causes, symptoms, prevention and any government programme in related. Life style diseases- BP, diabetics, obesity- causes and prevention through life style modification. Social health problems- smoking, alcoholism, drugs and AIDS. Diseases related to mineral deficiency.
REFERENCES
1.Mudambi, S. R., Rajagopal M. V., Fundamentals of food and Nutritions, 2nd edition, Wiley Eastern Ltd, New Delhi 1990.
2.Swaminathan, M., Hand book of Food & Nutrition, Bappco Ltd, Bangalore, 1978.
3.Srilakshmi, B, Nutrition Science, New age international (P) Ltd publishers, New Delhi, 2006
