CFN-1, “You and your food “gives specific information about the food you eat. We will be discussing what food is in terms of food groups, nutrient composition and functionality. You will learn to make a wise choice of a variety of foods, prepare them in the best manner to retain nutrients, to make them safe and to enhance their taste and flavor. You will also learn about food preservation and convenience foods.
Overview
Syllabus
Week
Unit Titles
Week 1
Unit-1 Food and food acceptance
Unit-2 Functions of food
Week 2
Unit-3 Macronutrients and their functions
Week 3
Unit-4 Micronutrients and their functions
Week 4
Unit-5 Basic food groups
Week 5
Unit-6 Let us choose the right food
Unit-7 How healthy are our meal patterns ?
Week 6
Unit-8 Let us ensure taste and nutrient retention
Unit-9 Let us make food safe to eat
Week 7
Unit-10 Let us preserve food
Week 8
Unit-11 Selection, preparation and nutritive value of cereals and millets
Unit-12 Selection of fats and oils and their nutritive value
Week 9
Unit-13 Selection and Preparation of and sugar and jaggery and their nutritive value
Unit-14 Selection, preparation and nutritive value of pulses, nuts and oilseeds
Week 10
Unit-15 Selection, preparation and nutritive value of milk and milk products
Week 11
Unit-16 Selection, preparation and nutritive value of eggs and flesh foods
Week 12
Unit-17 Selection, preparation and nutritive value of vegetables
Week 13
Unit-18 Selection, preparation and nutritive value of fruits
Week 14
Unit-19 Spices, condiments and salt
Week 15
Unit-20 Selection, preparation and nutritive value of beverages
Week 16
Unit-21 Convenience foods
Taught by
Prof. Deeksha Kapur
