Course

PART – A

UNIT 1:

• Basic definitions used in the study of nutrition- food, nutrition, adequate nutrition, nutritional status, malnutrition, health, dietetics, immunity and infection, RDA, RDI, BMR
• Functions of foods- Physiological, social, and

UNIT 2:

• Concept of food groups, food
• Concept of Balance Diet
• Classification of foods

UNIT 3:

• Classification, Functions, RDA and Dietary Sources of carbohydrates
• Classification, Functions, RDA and Dietary Sources of protein
• Classification, Functions, RDA and Dietary Sources of fat

PART - B UNIT 4:

UNIT 4:

• Classification, Functions, RDA and Dietary Sources of vitamins
• Classification, Functions, RDA and Dietary Sources of Minerals
• Functions of water in the

UNIT 5:

• Objectives of Cooking and Principles of cooking
• Methods of cooking
• Cooking losses and their conservation

UNIT 6:

• Functional Foods-Antioxidants, Phytochemicals,
• Organic foods
• Convenience foods
• Genetically modified foods
• Textured foods
• Nano foods

• To recognize the functions of food for healthy life.
• To Understand different aspects of nutrients
• To formulate a balanced diet using different food groups and food pyramid
• Utilize the latest trends of nutrition in development of nutritional

1. Buckingham Molecular diagnostics: fundamentals, methods and clinical applications. 2nd ed. Philadelphia: F.A. Davis; c2012.
2. Bamji, S., Rao, N.P., Reddy, V. (1996).Textbook of Human Nutrition. (11^th ed.). New Delhi (India): Oxford and IBH Publishing Co Pvt Ltd.
3. Swaminathan, (1974). Essentials of Foods and Nutrition. (1^st ed.) Madras (India): Ganesh and co.
4. Longvah, , Ananthan, R., Bhaskarachary , K. and Venkaiah, K. (2017). Indian Food Composition Tables. Telangana, India: National Institute of Nutrition.

5. Srilakshmi, (2010). Food Science. (5^th ed.). New Delhi: Age International Pvt Ltd.

Instructions for paper setting: Seven questions are to be set in total. First question will be conceptual covering entire syllabus and will be compulsory to attempt. Three questions will be set from each Part A and Part B (one from each unit). Student needs to attempt two questions out of three from each part. Each question will be of 20 marks