1st Sem Nutrition Notes

01 Basic Aspects

1. Definition of the terms Health, Nutrition and Nutrients
2. Importance of Food – (Physiological, Psychological and Social function of food) in maintaining good health.
3. Classification of nutrients

02 Energy

1. Definition of Energy and Units of its measurement (Kcal)
2. Energy contribution from macronutrients (Carbohydrates, Proteins and Fat)
3. Factors affecting energy requirements
4. Concept of BMR, SDA, Thermodynamic action of food
5. Dietary sources of energy
6. Concept of energy balance and the health hazards associated with Underweight, Overweight

03 Macro Nutrients

Carbohydrates

1. Definition
2. Classification ( mono, di and polysaccharides)
3. Dieteary Sources
4. Functions
5. Significance of dietary fibre (Prevention/treatment of diseases)

 Lipids

1. Definition
2. Classification : Saturated and unsaturated fats
3. Dietary Sources
4. Functions
5. Significance of Fatty acids (PUFAs, MUFAs, SFAs, EFA) in maintaining health
6. Cholesterol – Dietary sources and the Concept of dietary and blood cholesterol

Proteins

1. Definition
2. Classification based upon amino acid composition
3. Dietary sources
4. Functions
5. Methods of improving quality of protein in food (special emphasis on Soya proteins and whey proteins)

04 Micro Nutrients

Vitamins

1. Definition and classification (water and fats soluble vitamins)
2. Food Sources, function and significance of:
3. Fat soluble vitamins (Vitamin A, D, E, K)
4. Water soluble vitamins (Vitamin C, Thiamine, Riboflavin, Niacin, Cyanocobalamin Folic acid

Minerals

1. Definition and Classification (major and minor)
2. Food Sources, functions and significance of :
   Calcium, Iron, Sodium, Iodine & Flourine

05 Water

1. Definition
2. Dietary Sources (visible, invisible)
3. Functions of water
4. Role of water in maintaining health (water balance)

06 Balanced Diet

1. Definition
2. Importance of balanced diet
3. RDA for various nutrients – age, gender, physiological state

07 Menu Planning

1. Planning of nutritionally balanced meals based upon the three food group system
2. Factors affecting meal planning
3. Critical evaluation of few meals served at the Institutes/Hotels based on the principle of meal planning.
4. Calculation of nutritive value of dishes/meals.

08 Mass Food Production

1. Introduction
2. Effect of cooking on nutritive value of food (QFP)

09 Newer Trends in Food Service Industry in Relevance to Nutrition and Health

1. Need for introducing nutritionally balanced and health specific meals
2. Critical evaluation of fast foods
3. New products being launched in the market (nutritional evaluation)