Semester: v
Course Duration: 48Hrs
Number of Credits: 3
Course Evaluation: Internal-15 Marks+ External-60 Marks
Objectives of the Course
- To understand the basic concept of food, which includes classification, nutritional composition, different sources, recommended dietary allowance and various methods of nutrient measurement on body requirement.
- To provide knowledge about food additives, food adulteration and food poisoning.
Learning Outcomes
- Familiarise basic knowledge of food including nutritional composition.
- Knowledge about lifestyle diseases and food related diseases.
- Acquire knowledge about various food additives and food adulteration.
- Understand food allergens and food poison.
Teaching Learning Process
- Lecture Method
- Power point presentation
Assessment Methods
- As per University of Calicut norms
- Assessment methods- Quiz, Assignment, Course evaluation.
Syllabus
Compulsory Readings and Suggested References
- Nutrition Science Srilakshmi B
- Fundamentals of Food and Nutrition S R Mumbai and M V Rajagopal
- Handbook of Food and Nutrition M Swaminathan
- You and Your Health V.N. Bhave
- Food Additives Handbook Lewis, Richard J
- Educational Planning Group. Food and Nutrition, New Delhi
- Teacher: Hasnath P K FACULTY
Skill Level: Beginner