(Home Science) Food and Nutrition (आहार एवं पोषण) B.A. 1st Semester Bihar

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Syllabus

MJC 1: Food and Nutrition

Unit - 1 Introduction to Food and Nutrition

i)         Definition and terms used in Food and Nutrition

ii)       Functions of food

iii)      Concept of Balanced Diet

iv)     Malnutrition: Types, Causes, symptoms and treatment

v)       Meal planning – steps in meal planning, factors affecting meal planning for a family Food Exchange list, Food pyramids

Unit - 2 Basic concepts, classification, composition, nutritive value and role in cookery of different food groups.

i)         Cereals and Cereal Products

ii)       Pulses and Legumes

iii)      Fruits and Vegetables

iv)     Salt, Sugar and Jaggery

v)       Nuts, Oils and Oil seeds

vi)     Milk and Milk Products

vii)    Eggs, Meat, Poultry and fish

viii)  Spices and Condiments – Importance and functional properties

Unit - 3 Macro-nutrients

Definition, classification, dietary Sources, functions, Recommended Dietary Allowances, clinical signs and symptoms of Deficiency diseases and Excess of

i)         Carbohydrates

ii)       Proteins

iii)      Lipids

iv)     Water

Unit - 4 Micro-nutrients

Minerals: Classification, Sources, functions and deficiency of Calcium, Phosphorus, Magnesium, Sodium, Potassium, Selenium, Iron, Zinc, Iodine, Copper.

Vitamins:

Classification, functions, sources, requirement, clinical signs and symptoms and deficiency of:

-         Fat Soluble Vitamins – A, D, E and K

-         Water Soluble Vitamins – B Complex Vitamins – Thiamine, Riboflavin, Niacin,

Pyridoxine, Folic acid, Cyanocobalamin and Vitimin C

Unit - 5 Methods of Cooking

Types, Advantages and disadvantages of cooking methods

i)         Moist heat methods – boiling. simmering, steaming, and Pressure cooking

ii)       Dry heat methods – baking. Microwave

iii)      Fat as a medium for Coking – shallow and deep fat trying