FOOD, NUTRITION AND HEALTH ‘Semester Vi Course Code BET6S4B ‘CHE Marks 50 ‘Teaching Hours/Week (lz TP:8) 3:0:0:0 ‘SEE Marks 50 Total Hours of Pedagogy 40 Total Marks 100 ‘Credits 03 Exam Hours 3 Examination type (SH Theory Course objectives: * To acquaint students with fundamentals of food, nutrients and their relationship to health, + To create awareness with respect to deriving maximum benefit from available food resources. + Tomake students apply the information on nutrition and health for developing health * To develop the understanding about aspects related to food processing and product development. ‘Teaching-Learning Process (General Instructions) ‘These are sample Strategies, which teachers can use to accelerate the attainment of the various course outcomes. + Explanation via real life problem, situation modelling, and deliberation of solutions, hands-on sessions, reflective and questioning /inquiry-based teaching. * Instructions with interactions in classroom lectures (physical/hybrid), * Use of CT tools, including YouTube videos, related MOOCs, AR/VR/MR tools. ‘Flipped classroom sessions (~10% of the classes). + Industrial visits, Guests talks and competitions for learning beyond the syllabus, + Students’ participation through audio-video based content creation for the syllabus (as, assignments) + Use of gamification tools (in both physical hybrid classes) for creative learning outcomes. + Students’ seminars (in solo or group) /oral presentations. Module-1 (8 Hours) FOOD, NUTRITION AND HEALTH: Introduction: Broad meaning of food, nutrition and health, Relationship between foods, nutrition and health, Functions of food- Physiological, psychological and social. Basics of major and minor nutrients Functions, dietary sources and deficiency aspects- Carbohydrates and dietary fibre, lipids and proteins. Vitamins- Fat soluble (Vitamin A, D, E and K) and water soluble (Vitamin B: thiamine, riboflavin, niacin, pyridoxine, folate, Vitamin B12 and Vitamin C), Minerals (Ca, Fe, 1, Zn etc). Groups of foods. Anti- nutritional factors in foods Module-2 (8 Hours) BALANCED DIET AND NUTRITION: Recommended Dietary Allowances for Indians, Food pyramid, factors affecting the planning of diets, Dietary Pattern, Physiological considerations and nutritional requirements (meal planning) for the following life stages: paediatrics, adolescence, adults (men and women) (sedentary, moderately and hardworking categories), pregnant and lactating women, geriatrics. Nutrition for physical fitness and sports, Techniques of measuring body composition, height and weight relationships: BMI, BMR, work capacity, physical fitness. Meaning of malnutrition (Including overweight and obesity). Dieting and faulty food habits, associated challenges and disorders (like anorexia nervosa) Module-3 (8 Hours) NUTRITIONAL DEFICIENCIES AND DISEASES: Meaning, Types and measurement. Protein Energy Malnutrition, Biological Value (BV) of protein, Protein Efficiency ratio, Vitamin A and D Deficiencies, Iron Deficiency (anaemia), lodine Deficiency Disorders, Zine Deficiency, Fluorosis. Obesity-etiology, treatment, consequences of obesity and its prevention. Diabetes mellitus: types, dietary treatment for Type | and II diabetics, complications of diabetes. Diseases of the heart and blood vessels-etiology, symptoms and diagnosis; atherosclerosis, lipids and other dietary factors 16.07.2023,responsible for coronary heart diseases (CHD). Dietary habits during CHD, hypertension, and hyperlipidaemia, Fatty liver conditions Module-4 (8 Hours) FOOD PROCESSING AND PRESERVATION OF NUTRIENTS: Means of nutritional losses during cooking/processing. Preventive measures. Selection, nutritional contribution and changes during cooking ofthe following food groups: Cereals, Pulses, Fruits and vegetables, Milk & milk products, Eggs, Meat, poultry and fish, Fats and Oils, Sugars. Major methods of food processing Thermal (Blanching, steaming, baking, roasting, frying, drying), low temp (chilling, freezing) and microwave cooking: Advantages, disadvantages, methods to minimize nutrient losses. Role of packaging and storage in preserving nutrients. Nutritional labelling Module-5 (8 Hours) FOOD PRODUCT DEVELOPMENT: Innovation and food product development- Factors to consider (external and internal); indicating market concerns, consumer demands, societal changes, technological development, regulations. Repositioned, reformulated, new forms, new size and new packaging for product development. Post pandemic market scenario in novel food product development. FSSAI, HACCP - standards and guidelines. Health consciousness consumers, Nutritionists and Dieticians: differences, rales and professions. se studies ‘Course outcome (Course Skill Set) Atthe end of the course, the student will be able to 1. Describe the basics of food and nutrients and their relationship with health. 2, Develop balanced diet for various age groups. 3. Correlate causes and prevention for nutritional diseases. 4. Demonstrate the techniques of food processing, preservation and novel food product development. 5._ Detail the needs of nutrition as a career option. ‘Assessment Details (both CIE and SEE) ‘The weightage of Continuous Internal Evaluation (CIE) is 50% and for Semester End Exam (SEE) is 50%. The minimum passing mark for the CIE is 40% of the maximum marks (20 marks out of 50) and for the SEE minimum passing mark is 35% of the maximum marks (18 out of 50 marks). A student shall be deemed to have satisfied the academic requirements and earned the credits allotted to each subject/ course if the student secures a minimum of 40% (40 marks out of 100) in the sum total of the CIE (Continuous Internal Evaluation) and SEE (Semester End Examination) taken together. Continuous Internal Evaluation: ‘+ For the Assignment component of the CIE, there are 25 marks and for the Internal Assessment Test component, there are 25 marks. ‘+ The first test will be administered after 40-50% of the syllabus has been covered, and the second test will be administered after 85-90% of the syllabus has been covered ‘+ Any two assignment methods mentioned in the 22082.4, ifan assignment is project-based then only one assignment for the course shall be planned. The teacher should not conduct two assignments at the end of the semester if two assignments are planned. + For the course, CIE marks will be based on a scaled-down sum of two tests and other methods of assessment. Internal Assessment Test question paper is designed to attain the different levels of Bloom's taxonomy as per the outcome defined for the course. ‘Semester-End Examination: ‘Theory SEE will be conducted by University as per the scheduled timetable, with common question papers for the course (duration 03 hours). 1. The question paper will have ten questions. Each question is set for 20 marks. 2,_ There will be 2 questions from each module, Each of the two questions under a module (with a 16.07.2023,‘maximum of 3 sub-questions), should have a mix of topics under that module. 3. The students have to answer 5 full questions, selecting one full question from each module, 4, Marks scored shall be proportionally reduced to SO marks ‘Suggested Learning Resources: Books ‘© Food Science by Potter, Norman, M. and Hotchkiss, Jospeh. N, Sth e book edition, CBS Publishers, 2021 ‘+ Foods: Facts and Principles by Manay, S and Shadakshara Swamy M. 4th Ed. New Age Publishers. 2004. + Food Science by B, Stilakshmi, New Age Publishers, 2002, ‘+ Food Processing Principles and Applications by Ramaswamy H and Marcott M. CRC Press. 2006. + Food Chemistry by Meyer. New Age Publishers, 2004, Web links and Video Lectures (e-Resources): VIWEDUSAT / SWAYAM / NPTEL / MOOCS / Coursera / MIT-open learning resource OLRS: https://wwwamhbacademy.com/ https://www.udemy.com/topic/nutrition/ https://www-coursera.org/browse/health/nutrition https://www.edx.org/learn nutrition https://www.oxfordhomestudy.com/courses/nutrition-certificate-programs-online/tree-online- nutrition-courses + hetps://onlinecourses.swayam?.acin/cect9_ag02/preview © https://teachers-ab.libguides.com/c.php?g=710613&p=5063458 * _https://www.courseraorg/courses?query=food%20science ‘Activity Based Learning (Suggested Activities in Class)/ Practical Based learning © Demos on type of diets and food packaging in classes (by groups of students) ‘+ AV presentation by students (on topics as per choice of the teacher) * Online tools for surprise quizzes + Collection of case studies via newspaper on topics covered with il effects of dieting, food 16.07.2023,