Course Title: Basics of Nutrition L T P Cr.
Course Code: BHH23104 3 0 0 3
Total Hours: 45
Course Outcomes: After successful completion of this course, the students
will be able to
1. Recognize the importance of food in maintaining good health.
2. Evaluate the nutrients and factors affecting the energy requirements.
3. Describe the energy balance and health hazards associated with
underweight and overweight
4. Create the different types of diet plan as per the requirement of the
consumer.
Course Content
UNIT I 12 Hours
BASIC ASPECTS: Definition of the terms Health, Nutrition and
Nutrients, Importance of Food – (Physiological, Psychological and Social
function of food) in maintaining good health, Classification of nutrients.
ENERGY: Definition of Energy and Units of its measurement (Kcal),
Energy Contribution from macronutrients (Carbohydrates, Proteins and
Fat), Factors Affecting energy requirements, Concept of BMR, SDA,
Thermodynamic action of Food, Dietary sources of energy. Concept of
energy balance and the health Hazards associated with Underweight,
Overweight.
UNIT II 12 Hours
MACRO NUTRIENTS: Carbohydrates-Definition, Classification (mono, di
and Polysaccharides), Dietary Sources, Functions, Significance of dietary
fiber Lipids-Definition, Classification: Saturated and Unsaturated fats,
Dietary Sources,Functions, Significance of Fatty acids (PUFAs, MUFAs,
SFAs, EFA) in maintaining health, Cholesterol – Dietary sources and the
Concept of dietary and blood cholesterol, Proteins-Definition,
Classification based Upon amino acid composition, Dietary sources,
Functions, Methods of improving Quality of protein in food (special
emphasis on Soya proteins and whey proteins).
UNIT III 10 Hours
MACRO NUTRIENTS:
VITAMINS-Definition and Classification (water and fats Soluble
vitamins), Food Sources, function and significance of: Fat soluble
vitamins (Vitamin A, D, E, K), Water soluble vitamins (Vitamin C,
Thiamine, Riboflavin, Niacin
MINERALS-Definition and Classification (major and minor), Food
Sources, Functions: Calcium, Iron, Sodium, Iodine & Flourine
WATER: Definition, Dietary Sources (visible, invisible), Functions of
water, Role of water in maintaining health (water balance).
BALANCED DIET: Definition, Importance of balanced diet, RDA for
various nutrients – age, gender, Physiological state.
UNIT IV 11 Hours
MENU PLANNING: Planning of nutritionally balanced meals based upon
the three Foods group system-Factors affecting meal planning, Critical
evaluation of few Meals served at the Institutes/Hotels based on the
principle of meal planning. Calculation of nutritive value of
dishes/meals.
MASS FOOD PRODUCTION: Effect of cooking on nutritive value of food
(QFP).
NEWER TRENDS IN FOOD SERVICE INDUSTRY IN RELEVANCE TO
NUTRITION AND HEALTH: Need for introducing nutritionally balanced
and health Specific meals, Critical evaluation of fast foods, new products
being launched in the market (nutritional evaluation).
Transactional Mode:
Video Based Teaching, Panel Discussion, Case Based Teaching, Brain
Storming, Demonstration, Peer Teaching.
Suggesting Readings:
Robinson, C.H.Lawlar, M.R.Chenoweth W.L. and Garwick A.E.(2016):
Normal and Therapeutic Nutrition, Macmillan Publishing Co.
Swaminathan, M.S. (2015): Essentials of Food and Nutrition VI:
Fundamental Aspects VII Applied Aspects.
Hughes, O, Bennion, M (2000): Introductory foods, Macmillan Company.
Williams, S.R.(2009): Nutrition and Diet Therapy, C.V.Mos by Co.
Guthrie, A.H.(2012): Introductory Nutrition, C.V.Mosby Co.
Joshi, S.A. (2005), Nutrition and Dietetics, Tata McGraw Hill Publishing
Co. Ltd.
