FST 10041 Food & Beverages
Unit I
Unit I
Definition, Classification, Sources and Properties of Foods and Beverages. Types of Food, Beverages and Food Products. Food Groups & Pyramid. Food Patterns. Food production and population growth. Food for the future.
Definition, Classification, Sources and Properties of Foods and Beverages. Types of Food, Beverages and Food Products. Food Groups & Pyramid. Food Patterns. Food production and population growth. Food for the future.
Unit II
Unit II
Food Composition and Nutrients: Carbohydrates, Lipids, Proteins, Vitamins, Minerals. Water, Pigments and Colours, Flavour, Enzymes. Role of nutrients in Human body. Energy value of food.
Food Composition and Nutrients: Carbohydrates, Lipids, Proteins, Vitamins, Minerals. Water, Pigments and Colours, Flavour, Enzymes. Role of nutrients in Human body. Energy value of food.
Unit III
Unit III
Human food, health & fitness, Balanced diet. Basal metabolism, Recommended Dietary Allowance (RDA), Body Mass Index (BMI), Nutritional deficiency, disorders and dietary problems.
Human food, health & fitness, Balanced diet. Basal metabolism, Recommended Dietary Allowance (RDA), Body Mass Index (BMI), Nutritional deficiency, disorders and dietary problems.
Unit IV
Unit IV
Digestive System and Gastrointestinal Ecology. Food Digestion, Absorption & Assimilation. Disorders of the digestive system. Taste buds anatomy and functions. Food Taste Perception and factors affecting taste perception.
Digestive System and Gastrointestinal Ecology. Food Digestion, Absorption & Assimilation. Disorders of the digestive system. Taste buds anatomy and functions. Food Taste Perception and factors affecting taste perception.
Unit V
Unit V
Food Preparation: Need for cooking, Pre-preparation of Food, Methods of Cooking, Loss of Nutrients, Effect of heat on cooking, Enhancement of Nutritive value, Food loss and waste management.
Food Preparation: Need for cooking, Pre-preparation of Food, Methods of Cooking, Loss of Nutrients, Effect of heat on cooking, Enhancement of Nutritive value, Food loss and waste management.
References/Books