Nutrition & Bio- Chemistry

 

UNIT-I (15 Hrs.)

Introduction

 Nutrition

 History

 Role of nutrition in maintaining health

 Nutritional problem in India

 National nutritional policy

 Factors affecting food and nutrition: Socio – economic, cultural, tradition, production, system of distribution, life style and food habits, etc.

 Role of food and its medicinal value.

 Classification of foods

 Food standards

 Elements of Nutrition: Macro and micro-Calorie, BMR

UNIT-II (15 Hrs.)

Classification by chemical composition and sources ‐ Carbohydrates.

 Proteins

 Fats

 Minerals

 Vitamins

 Water

Classification by predominant functions-

 Body building food

 Energy giving food

 Protective food

Classification by nutritive value ‐

 Cereals and millets.

 Pulses (Legumes).

 Vegetables.

 Nuts and oil seeds.

 Fruits

 Animal food.    

UNIT-III (15 Hrs.)

Normal dietary requirements and deficiency diseases of each of the constituents of food

 The Calorie

 Nutritive value of food items and their measures used.

 Balanced diet.

 Method of calculating normal food requirements, influence of age, sex and activity.

 Factors affecting selection and planning of meals.

 Budgeting for food.

 Low-cost menu.

 Diseases caused by deficiency of protein, fat, carbohydrates, minerals and vitamins.

Preparation, preservation and storage of food

 Principles of cooking.

 Methods of food preparation and their effects on food and food constituents, advantages and limitation of each.

 Household methods of preserving and storing food.

 Commercially prepared food and its adulteration.

 Precautions in selection, preparation and storage of food.

UNIT-IV (15 Hrs.)

Introduction to Diet Therapy

 Methods of modifying diet in relation to calorie value, by increasing or decreasing of constituents.

 Diet and the patient

 Environmental, psychological and cultural factors in acceptance of diet by the patient.

 Serving of food.

 Feeding of helpless patients.

 Opportunities for teaching.

Community Nutrition

 Concept of community nutrition.

 Nutritional needs for special groups: infants, children, pregnant women, lactating mothers, old people etc.

 Nutrition education: needs and methods.

 Substitutes for non‐vegetarian food.

 Methods of improving an ill‐balanced diet.

 Food hygiene and laws related to food.

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