Textile Science and Apparel Design

utrition And Food Science (Theory)Objectives:1. To understand the importance of Nutrition.2. To understand the role of food in health.3. To know about the functions, deficiency and toxicity of nutrients.4. To understand Malnutrition and its prevention.5. To know the methods and principles involved in cooking.6. To learn the selection, purchase and storage of foods.7. To know about various adulterants and the methods of detecting them.8. To learn the prevailing food laws, hygiene and sanitation of foods.Subject L Cr P/T D TP Internal P/V TNutrition & Food Science (Theory) 4 4 - 2.5 75 25 - 100Contents:Blocko.Topics and Detailso. ofLecturesWeightagein %1 Introduction to utritionUnit 1: Terms used in Nutrition and Health. Definitions-Health, Nutrition, Nutrients, Foods, Diet, R.D.A.,Balanced diet, Malnutrition, Under nutrition,Overnutrition, Optimum nutrition,Unit 2: Five Food Groups and Food guide, relationshipbetween food and nutrition, functions of food,classification of nutrients, factors affecting foodconsumption and food acceptance.33662 Food PreparationUnit 1: Reasons for cooking, pre-preparation of foods,methods of cooking, medium of cooking, changes duringcooking.Unit 2: Nutrient losses during processing and itsprevention.Unit 3: Color pigments, effect of cooking on colorpigments.3 43 Basic utritionUnit 1: Water- Functions, sources, requirements, waterbalance, dehydration (ORS) and toxicity, water as acooking medium, effects of hard and soft water oncooking.2 432 | P a g e