Textile Science and Apparel Design

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(6) Thiamin, Riboflavin, Niacin(7) Other B Complex Vitamins10 Fibre- definition, types, sources, functions, importance indisease prevention.11 Malnutrition- Definition, causes, symptoms, PEM-Kwashiorkor, Marasmus and its treatment12 Food Selection, Purchase and Storage- Selection,Purchase and Storage of foods (in brief)13 Food Sanitation and Hygiene- Importance for Health,Contamination of food though air, water, equipments,rodents and insects, cleaning materials; insect, pest androdent control; practical rules for sanitation and hygiene.14 Food Adulteration and Food Laws- Definition, Types,Common adulterants and home scale methods ofdetecting adulterants; Food Laws (only introduction) –PFA, BIS, AGMARK, FPO, HACCP2 42 42 24 42 434 | P a g eReferences:1. Guthrie Helen (1986) Introductory Nutrition. Times Mirror/ Mosby CollegePublishing.2. Mudambi, S.R., Rajgopal, M.V.(1990) Fundamentals of Foods and Nutrition, NewAge International Pvt. Ltd.3. Nutrient Requirements and Recommended Dietary Allowances for Indians- I.C.M.R.Publication 1999.4. Banarsidas B. (1995): Park & Park- Textbook of Preventive and Social Medicine,Jabalpur.5. Robinsson, and Lawler. (1986) Normal and Therapeutic Nutrition. Mac MillanPub.Co.6. Elenaor N., Whitney S., Rady R. (1993): Understanding Nutrition, West PublishingCompany, Minneapolis.7. Wardlaw (1993): Perspectives in Nutrition, Paul Insel Mosby.8. Bhatia Arti: Nutrition & Dietetics- Anmol Publication Pvt. Ltd.- New Delhi.9. Khanna K. (1998): The Art and Science of Cokking, Phoenix Publishing House Pvt.Ltd., New Delhi.10. Blank F.C. (1999): Handbook of Food & Nutrition, Ago Botanical Publishers,Bikaner.11. C. Gopalan, B.V. Ramasastri and S.C. Balasubramanian (1989)- Nutritive Value ofIndian Foods. NINICMR Hyderabad 500 00712. Kukude, S and others. Food Science, Sheth Publications.
13. Mudambi and Sheela Rao: Food science14. Marion Benion & Hughes: Introductory Foods, Macmillan New YORK15. Thangam Phillip: Modern Cookery16. Srilaxmi: Food Science, New Age International17. Usha Raina: Basic Food Preparation18. Shakuntala Manay: Foods Facts and Principles, Wiley Eastern19. Hinch J., Graves F., and Peckhams G.C: Foundation of Food Preparation.20. Potter: Food Science,CBS publishers21. Frazier W. & Westoff . D: Food Microbiology. Tata Mc Graw Hill.22. Subbulaksmi G., and Udipi S.:Food Processing and Preservation35 | P a g e
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