Semester – I CC-1 Basic Nutrition Credit -4 Time – 3 Hours Full Marks – 60 In All Eight questions are to be set, of which a student shall have to answer four questions. Introduction to nutrition, Food as a source of Nutrients, functions of food, definition of nutrition, adequate, optimum and good Nutrition, Malnutrition – PCM Interrelationship between Nutrition and Health, visible signs of good health. Food Guide – Basic five food groups – How to use food guide. Water and electrotype Balance – As a nutrient – Function, source, Requirement, water Balance effect of deficiency. Acid base balance Carbohydrates – composition, Food sources, functions, storage in the body, RDA. Fat and oil – composition, saturated & unsaturated fatty acids, essential fatty acids classification, food sources, functions of fats, RDA. Protein – composition, food sources, essential, non – essential amino acid functions of protein, RDA. Energy – Unit of Energy, food as a source of energy, determination of energy value of food, Direct and indirect calorimetry, Energy metabolism, BMR, Food sources and body’s need food energy, factors affecting - BMR. Minerals – Functions, sources, Bioavailability, RDA and deficiency of following minerals ---- Calcium, Phosphorus and potassium. Iron, Iodine, Fluorine, Sodium Vitamins – Classifications , sources, requirements, units of measurement, functions, deficiency about following vitamins Fat soluble Vitamins – (i) Vitamin A (ii) D (iii) E (iv) K. Water Soluble (i) Vitamin B Complex – Thiamine, Riboflavin, Niacin, Pyridoxine, Folic Acid, Vitamin- B12 (ii) Ascorbic Acid Practicals Credit - 2 Qualitative test for carbohydrates. Estimation of Protein from milk Estimation of calcium in milk. Determination of ash content of food stuffs Determination of moisture content of food stuffs.
Semester – VI CC – 13 QUALITY FOOD PRODUCTION & SERVICES (THEORY) Credit -4 Time – 3 Hours Full Marks – 60 In All Eight questions are to be set, of which a student shall have to answer four questions. Aims and objectives of different food service outlets. a) Industrial (b) Institutional (c) Hospitals - Different food and beverage outlet Menu planning – sequence of course – Indian (regional i.e., North India, South Indian, West Indian and Gujarat is, Western and others). Techniques of writing menu (give exercises for planning menu). Type of meals – and styles of service, breakfast lunch, dinner, afternoon tea, snacks table d’hote and a’al carte menu (1) BF (2) Ala Carte (3) TDH Introduction to basic and special equipment for food production and service care and use of equipments. Types of services of food and beverage outlet Staff organization of different outlets - (a’la carte and table d’hôte), manager, Hostess, Supervisor Steward, Waiter). Beverages, alcoholic and non – alcoholic, hot and cold. Classification of beverages, use and importance in meals and snacks, suitable glassware for beverage service. Use of bills and caotee and checks as simple control system. Project report on names of different organizations. CC-13 Paper – 20 PRATICAL Credit -2 Organizing, preparing and serving food for three different meals for 50 members or more (list attached). Setting up the restaurant – lying of table cloth changing, setting up the silvers and other table appointments. Folding of serviettes correct use of waiter’s cloth. Preparing for customers. Serving and clearing practice, French and English service. Service of beverages tea, coffee, juices and alcoholic beverages. Laying for breakfast Tray service taking, making out checks bills presentation of bills. Up keep and cleaning of cutlery, crockery other, equipment. Rice Preparation: Plain & fried rice, pulao, masala rice, tomato rice, vegetable biryani, mogalai biryani, mutton biryani, chicken biryani, yakhani pulao. ( any four) Wheat preparation: Chapati, paratha plain, paratha stuffed, puris, bhatura, nan.
Semester – VI CC-14 Nutraceuticals and Functional Foods (THEORY) Credit -4 Time – 3 Hours Full Marks – 60 In All Eight questions are to be set, of which a student shall have to answer four questions. Unit – I Concept on Nutraceuticals: Nutraceutical and functional foods, nutraceutical as new dietary ingredients, biological significance of nutraceuticals, nutraceuticals and dietary supplement word market for nutraceuticals, regularly issues. Nutrugebinucs: nutrigenomics an introduction and its relation to nutraceuticals. Unit – II The role of nutraceutcals/ functional food in disease prevention: angiogenesis and cardiovascular diseases, Cancer, diabetes, cholesterol management, obesity and inflammation dosage levels. Unit – III Health benefits of nutraceuticals, natural pigments (chlorophyll, Chlorophyllin, Carotenoids) anthocyanins, glucosinolates, isoflavonoids, phytoestrogents, omega-3 and omega-6 fatty acids, antioxidants, phytosterols; dosage for effective control of disease or health benefit with adequate safety. Unit – IV Defination, development of functional foods, isoloation, storage, processing and stablilty of phyochemicals/ bioactive compounds. Prebiotics and probiotics: usefulness of probiotics and prebiotics in gastro intertinal health and other benefits, beneficial microbes: prebiotic ingredients in foods: types of prebiotics and their effects on gut microbes, resistant starch, fructo-oligosaccharides as probiotic food components.