DC2: PAPER 3: Nutritional Importance of Foods (Theory) (Total Lectures 60)
1. Concept and definition of terms:
• Food, Food Groups, Food Pyramid, Functions of food.
• Nutrient and Nutritive value, Concept of Balanced Diet.
2. Cereals, Pulses and legumes:
• Nutritional aspects of wheat, rice and oat.
• Types of pulses and legumes, uses, and nutritional aspects.
3. Milk and milk Products:
• Nutritive value and composition of milk, Concept of milk processing and
Pasteurization
• Types of processed milk, milk products (butter, curd, paneer and cheese).
4. Egg, Fish and meat:
• Nutritional aspects and uses.
• Nutritional aspects of edible fish and meat, concept of red and white meat.
5. Vegetables and fruits:
• Uses and nutritional aspect of commonly available vegetables.
• Fresh fruits and dry fruits– raw and processed product.
6. Salts, Fats and oils:
• Uses and nutritional aspects of various salts.
• Types, sources, use and nutritional aspects of fats and oils.
7. Beverages:
• Common types (tea, coffee and wines) and their uses, nutritional aspect.
8. Methods of cooking:
• Dry, moist, frying and microwave cooking.
• Effect of various methods of cooking on foods, nutrient losses in cooking.
DC2: PAPER 4 (Practical)
1. Food preparation and nutritive value as per portion size wherever applicable -
1. Beverages: Milk shake and Lassi.
2. Cereals: Fried Rice and Chapatti.
3. Milk and milk products: Custard and Payasam.
4. Eggs: Egg pudding and Pouch (Water pouch and Butter pouch).
5. Snacks: Poha and Sandwiches
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