Theory
- Food – Functions and Physico-chemical properties.
- Methods of cooking
- Nutrition – Relation to good health. Characteristics of well and malnourished population
- Energy – Definition, determination of energy requirements
- Determination of food energy and total energy needs of the body
- Carbohydrates – Classification, properties, functions, sources and requirements
- Carbohydrates –Digestion, absorption and utilization
- Protein –classification, properties, functions, sources, requirements, essential and non-essential amino acids
- Protein – digestion and absorption, Quality of proteins –PER, NPR, NPU, supplementary value of proteins and deficiency diseases
- Lipids –classification, properties, functions, sources, requirements. saturated and unsaturated fatty acids
- Lipids – Digestion, absorption and utilization and deficiency diseases
- Macro minerals –functions, sources, requirements and deficiency diseases
- Micro minerals – functions, sources, requirements and deficiency diseases
- Water soluble vitamins – functions, sources, requirements and deficiency diseases
- Fat soluble vitamins – functions, sources, requirements and deficiency diseases
- Balanced diet, Recommended dietary allowances for various age groups Assessment of nutritional status of the population
Practical
- Methods of measuring food ingredients
- Effect of cooking on volume and weight
- Determination of percentage of edible portion of food stuffs
- Browning reactions of Vegetables
- Browning reactions of Fruits
- Microscopic examination of Starches
- Estimation of energy value of Foods
- Estimation of protein value of Foods
- Estimation of fat value of Foods
- Planning diet for infants
- Planning diet for Pre school children
- Planning diet for School going children
- Planning diet for adolescents (Boys and Girls)
- Planning diet for Adults (Male and Female)
- Planning diet for Pregnant Women and Lactating Mother
- Planning diet for Geriatric people (old and ill)
- Practical examination
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Participants