Subject Details
Dept     : FTECH
Sem      : 6
Regul    : 2019
Faculty : Ms.R.Mohana priya
phone  : NIL
E-mail  : mohana.r.ft@snsct.org
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Announcements

  • Question Bank

    Dear Students the Question Bank has been uploaded for the following topics:
    Dietary fibre- importance, health benefits, sources and requirements ,
    Dietary fibre- importance, health benefits, sources and requirements ,
    Planning balance diet with the use of five food group system according to RDA

  • Lecture Notes

    Dear Students the Lecture Notes has been uploaded for the following topics:
    Effect of cooking & heat processing on various micro and macro nutrients of cereals, legumes.,
    Effect of cooking & heat processing on various micro and macro nutrients of cereals, legumes.,
    Effect of cooking & heat processing on various micro and macro nutrients of oil seeds, nuts fats, oils.,
    Effect of cooking & heat processing on various micro and macro nutrients of milk fish/flesh.,
    Effect of cooking & heat processing on various micro and macro nutrients of vegetables and fruits and products.,
    Effect of cooking & heat processing on the nutritive value (micro & macro nutrients) of foods.

  • Puzzles

    Dear Students the Puzzles has been uploaded for the following topics:
    Introduction- Classification Functions, digestion and absorption, sources and dietary recommended dietary allowance.

  • Lecture Notes

    Dear Students the Lecture Notes has been uploaded for the following topics:
    Food as a source of micronutrients (Vitamins & Minerals).,
    Physiological of food.,
    Definition of the term - Food, Nutrition, Nutrients, Dietetics, Balance Diet, Health, Energy, Adequate Nutrition, Optimal Nutrition, Malnutrition, Under Nutrition, Over Nutrition, Phytochemicals, Prebiotics, Probiotics. ,
    Food as a source of macro (Carbohydrate, fat & protein) nutrients,
    Food as a source of micronutrients (Vitamins & Minerals).,
    Basic five food groups: Cereals & grains,
    Basic five food groups: Fruit & vegetable,,
    Basic five food groups: Milk & meat products,
    Basic five food groups: Pulses & legumes,
    Planning balance diet with the use of five food group system according to RDA,
    RDA & its use. ,
    Introduction- Classification Functions, digestion and absorption, sources and dietary recommended dietary allowance. ,
    Energy value of food- determination. ,
    Protein – classification, functions of digestion, and absorption, source and requirements. ,
    Protein quality of foods – supplementary value of protein. ,
    Fat classification of function, digestion and absorption, sources and requirements.,
    Rancidity- types of rancidity and prevention. ,
    Deficiency states of proteins, carbohydrates and fat nutrition- signs and symptoms,
    Introduction to vitamins, types of vitamins, source and deficiency. ,
    Importance of water- maintenance of electrolyte balance,
    Minerals- types of minerals- functions, sources, deficiency and requirements.,
    Dietary fibre- importance, health benefits, sources and requirements

  • Resource Link

    Dear Students the Resource Link has been uploaded for the following topics:
    Energy value determination

  • Youtube Video

    Dear Students the Youtube Video has been uploaded for the following topics:
    Five Group Plan
    Digestion and Absorption of carbohydrate
    Rancidity and types

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