Fundamentals of Food Technology

Course Overview

 
Overall aim of the course

• To impart fundamental aspects on Food, Nutrition and its Functions.
• To know about the needs of the individuals, and their requirements.
• To describe the defiency diseases due to lack of Macro and Micro nutrients.
• To educate about the Nutritional Status of all age groups and their Recommended Dietary Allowances (RDA).

Knowledge skills

• Develop knowledge and understanding on food and its related functions.
• Develop knowledge about the nutritional deficiency disease, sources and requirements.

Intellectual skills

• Develop the ability to identify the symptoms of nutritional deficiency diseases.
• Develop the knowledge to overcome the Nutritional deficiency symptoms.

Professional and Practical skills

• Development of skill in clinical examination of nutritional deficiency diseases.
• Develop the ability to use Anthropometric tools.
• Able to recommend appropriate diet for nutritional deficiency diseases.

Teaching and Learning methods

• Lectures with the help of PowerPoint presentations.
• Discussion and class activities.
• Information collected from Internet and text books.
• Practical exercises.
• Nutrition educational Programme to improve the practical skills.