UNIT 1:
Food as a source of micronutrients (Vitamins & Minerals).
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 macro (Carbohydrate, fat & protein) nutrients
Food as a source of micronutrients (Vitamins & Minerals).
Definition of the term - Food, Nutrition, Nutrients, Dietetics, Balance Diet, Health, Energy, Adequate Nutrition, Optimal Nutrition, Malnutrition, Under Nutrition, Over Nutrition, Phytochemicals, Prebiotics, Probiotics.
Definition of the term - Food, Nutrition, Nutrients, Dietetics, Balance Diet, Health, Energy, Adequate Nutrition, Optimal Nutrition, Malnutrition, Under Nutrition, Over Nutrition, Phytochemicals, Prebiotics, Probiotics.
Definition of the term - Food, Nutrition, Nutrients, Dietetics, Balance Diet, Health, Energy, Adequate Nutrition, Optimal Nutrition, Malnutrition, Under Nutrition, Over Nutrition, Phytochemicals, Prebiotics, Probiotics.
UNIT 2:
Basic five food groups: Cereals & grains
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
Planning balance diet with the use of five food group system according to RDA
Planning balance diet with the use of five food group system according to RDA
UNIT 3:
Introduction- Classification Functions, digestion and absorption, sources and dietary recommended dietary allowance.
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.
Protein – classification, functions of digestion, and absorption, source and requirements.
Rancidity- types of rancidity and prevention.
Deficiency states of proteins, carbohydrates and fat nutrition- signs and symptoms
UNIT 4:
Introduction to vitamins, types of vitamins, source and deficiency.
Introduction to vitamins, types of vitamins, source and deficiency.
Importance of water- maintenance of electrolyte balance
Importance of water- maintenance of electrolyte balance
Minerals- types of minerals- functions, sources, deficiency and requirements.
Minerals- types of minerals- functions, sources, deficiency and requirements.
Dietary fibre- importance, health benefits, sources and requirements
Dietary fibre- importance, health benefits, sources and requirements
Dietary fibre- importance, health benefits, sources and requirements
UNIT 5:
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 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 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 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.
