Home Science ( Food And Nutrition ) आहार एवं पोषण B.A 2nd Sem UOR

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Paper Code: HSC-51T-103

 

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1)       vkgkj ,oa iks"k.k dh ifjHkk"kk] 5 cqfu;knh [kk| lewg] larqfyr vkgkjA

2)       vkgkj dk dk;Z&

i)         'kkjhfjd& Hkw[k] Hkw[k] r`fIrA

ii)       euksoSKkfudA

iii)      lkekftd] vkfFkZd] lkaL—frdA

3)       vkgkj ;kstuk

i)         Hkkstu ;kstuk dks çHkkfor djus okys dkjd vkSj egÙo A

ii)       o;Ld iq#"k vkSj efgyk ds fy, uewuk esuwA

 

bdkbZ&II

4)        dk;Z] lzksr&

i)         LFkwy iks"kd rÙo

a)       dkcksZgkbMªsV

b)       çksVhUk

c)       olk

 

ii)       lw{e iks"kd rÙo

a)       [kfut & dSfY'k;e] vk;ju] vk;ksMhu] ¶yksjhu

b)       foVkfeuA

c)       ikuh esa ?kqyu'khy& ch d‚EIysDl foVkfeu] foVkfeu lh

d)       olk ?kqyu'khy& ,] Mh] bZ vkSj dsA

 

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5)       lkekU; iks"k.k & buds fy, vkgkj lEcU/kh fn'kk&funsZ'k&

i)         xHkkZoLFkk

ii)       /kk=hoLFkk

iii)      'kS'kokoLFkk ¼Lruiku vkSj iwjd vkgkj ij fo'ks"k tksj ds lkFk½

iv)     iwoZfo|ky;h ckyd

v)       'kkys; ckyd

vi)     fd'kksj

vii)    o;Ld

viii)  izkS<+ O;fDr

 

bdkbZ&IV

6)       fpfdRlh; iks"k.k

i)         lkekU; vkgkj dks fpfdRlh; vkgkj esa cnyuk

ii)       fuEufyf[kr dk vkgkj çca/ku

iii)      otu çca/ku & eksVkik] de out

iv)     tBjka= laca/kh ekxZ ds jksx & vfrlkj@Mk;fj;k vkSj dCt

 

7)       lkoZtfud LokLF; egÙo ds iks"k.k lEcU/kh egRo vkSj mudk çca/ku&

i)         çksVhu ÅtkZ dqiks"k.k

ii)       ,uhfe;k

Syllabus

Foods and Nutrition

Paper Code: HSC-51T-103

 

Unit-I

1)       Definition of foods and nutrition, 5 basic food groups, balance diet.

2)       Function of food:

i)         Physiological – hunger, appetite, satiety.

ii)       Pschological.

iii)      Social, economic, cultural.

3)       Meal Planning

i)         Importance and factors affecting meal planning.

ii)       Sample menu for adult male and female.

 

Unit-II

4)       Function,Sources of:

i)         Macro Nutrients

a)       Carbohydrates

b)       Protiens

c)       Fats

 

ii)       Micro Nutrients

a)       Minerals- Calciam, Iron, Iodine, Fluorine

b)       Vitamins

c)       Water Soluble- B complex Vitamins, Vitamin C

d)       Fat Soluble- A, D, E and K

 

Unit-III

5)       Normal nutrition – dietary guidelines for:

i)         Pregnancy

ii)       Lactation

iii)      Infancy (with special emphasis on breastfeeding and complementary feeding)

iv)     Preschool child

v)       School going children

vi)     Adolescent

vii)    Adult

viii)  Elderly person

 

Unit-IV

6)       Therapeutic nutrition

i)         Modification of normal diet to therapeutic diet

ii)       Dietary management of the following:

iii)      Weight management – obesity, underweight

iv)     Diseases of gastrointestinal tract – diarrhoea and constipation

 

7)       Nutritional importance of public health importance and their management:

i)         Protein Energy Malnutrition

ii)       Anaemia