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Swayam Central

Food and Nutrition

By Dr. Asna Urooj   |   University of Mysore
Food and Nutrition deals with the processing and preservation food as well as consumption of balanced diet by individual. Nutritional Science has its roots in life sciences; it encompasses both biological and social sciences. Nutrition plays a major role in enhancing the quality of life through improved physical growth, immune-competence and enhancing productivity with improved health. Social, economic and cultural factors influence food consumption pattern and thus nutrition status of the individual. Further, Changes in nutrient composition during food processing and storage also needed to be studied. Thus our course offerings traverse the entire foodscape. The courses and learning experiences in the department are designed in such a way to provide both the biological and social science perspectives. 

Learners enrolled: 3184

SUMMARY

Course Status : Ongoing
Course Type : Elective
Duration : 12 weeks
Start Date : 15 Jul 2019
End Date : 30 Sep 2019
Exam Date : 10 Nov 2019
Enrollment Ends : 10 Sep 2019
Category :
  • Agricultural and Food Engineering
  • Level : Undergraduate

    COURSE LAYOUT

    Week – 1 | 1. Introduction to Food & Nutrition | 2. Human Biology | 3. Vital Parameters and Health Check |

    Week – 2 | 4. Nutrients | 5. Water | 6. Carbohydrates (Part-1) | 7. Carbohydrates (Part-2) |

    Week – 3 | 8.Nutrients – Proteins | 9. Proteins – Structure & Classification | 

    Week - 4 | 10. Lipids and Fats Part-1 | 11. Lipids and Fats Part-2 | 12. Source of Fats and Oil | 13. Fat Soluble Vitamins |

    Week – 5 | 14. Water Soluble Vitamins | 15. Nutrients – Minerals Part -1 | 16. Minerals Part -2 |

    Week – 6 | 17. Food Groups | 18. Balance Diet | 19. Balanced Diet and Deficiency | 20.Nutrition Requirements for Susceptible Population |

    Week – 7 | 21. Therapeutic Nutrition  | 22. Malnutrition and Obesity | 23. Food for Diabetic and High BP Patient |

    Week - 8 | 24. Phytochemicals and health benefits | 25. Spices and Health Benefits | 26. Cooking Methods | 27. Introduction to quality attributes of food | 28. Psycho social Aspects of Food | 29.  Midday Meal and Government Food program | 

    Week – 9 | 30. Food Adulteration  Contaminants & Detection  | 31. Basic Food Laws and Regulations | 32. Nutrition Labelling and Food Laws |

    Week - 10 | 33. Food Additives and its application | 34. Genetically Modified Foods | 35. Issues in GM foods | 36. Food Safety Tools |

    Week - 11 | 37. Food Contamination | 38. Post Harvest Losses of Fruits, Vegetables & its Safety | 39. Food safety Hazards | 40. Expiry Date/Shelf Life |

    BOOKS AND REFERENCES


    Reading material

    Author & Year

    Type of publication (article/notes)

    Foods Facts and Principles

    N. Shakunthala Manay and M. Shadaksharaswamy, 2001.

    Text Book

    Food Science

    Third edition

    B. Srilakshmi,

    2003.

    Text Book

    Food Science

    Fourth edition

    Norman N. Potter,

    2013

    Text Book

    Nutrition Facts

    Karen Frazier, Aug 2015.

    Text Book

    Modern Food Microbiology

    Seventh edition

    James M. Jay

    Martin J. Loessner

    David A. Golden,

    2005.

    Text Book

    Food Processing

    Carl J. Schaschke, 2011

    Text Book


    INSTRUCTOR BIO


    Dr. Asna Urooj

    Prof Asna Urooj, obtained M Sc (1987) and PhD (1993) in Food science & Nutrition, from University of Mysore. She is Chairperson of the post- graduate Department of Studies in Food science & Nutrition, University of Mysore, Mysore, India. Her primary area of research interest has been Diabetes, Starch digestibility & glycemic responses and other research areas include (i) Natural antioxidants- chemistry and applications (ii) Anti-hyperglycemic and hypolipidemic effects of medicinal plants (iii) Disease specific food formulations (iv) women’s health and nutritional issues. She has completed 11 research projects funded by UGC, DST, MHRD, and BBSRC-UK. She is the coordinator for the UGC - Special Assistance Program.

    Dr. Urooj, serves as a reviewer and editor for several National and International journals. She has 180 research papers published in peer reviewed journals, with 2372 citations with h-index of 24. 13 candidates have completed PhD under her guidance, while 8 are working. She is a recipient of the prestigious Dr. Kalpana Chawla State award for young women scientist, Prof G.S. Bains Lifetime achievement award, bestowed by Association of Food scientists & technologists and Dr Rajammal Devadas Oration award conferred by Nutrition Society of India. . She also has received Young scientist awards, best paper awards and several other awards for her outstanding achievement and contribution in the field of Nutritional Sciences.

    COURSE CERTIFICATE

    30% for in course Assessment  & 70% of end-term Proctored exam. The Certificates will be  available after Qualifying in the end-term online Proctored exam.

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