FOOD SCIENCE
Basic Concepts of Nutrition
- Food & Nutrition & Health
- Carbohydrates & Water
- Proteins & Lipids
- Vitamins & Minerals
Basic Food Groups
- Cereals & its Products
- Carbohydrates & Water
- Milk & its Products
- Meal & its Products
- Pulse & Legumes
- Green Leafy & Other Vegetables
- Fruits
- Fats & Oils
- Module 2
BASIC CONCEPTS OF NUTRITION
Nutritional Assessment
- Anthropometric Parameters
- Biochemical Parameters
- Clinical Parameters
- Dietary Assessment
Calculation of Calories
- Harris-Benedict Formula for Basal Energy
- Expenditure (BEE/BMR).
- Equation & Factors to Estimate Actual Energy Expenditure
- Equation for Predicting BMR on Adults
- Thermic Effect of Food(TEE)
- Module 3
ANATOMY & PHYSIOLOGY
Basic Unit of Life & Process
- Cells, Tissues, Organ & System
- Gastrointestinal System
- Excretory System
- Integumentary System: Skin & Its derivatives
- Muscoskeletal System
- Reproductive System
- Respiratory System
- Cardiovascular System
- Endocrine System
- Module 4
DIETETICS
Nutrition Through Life Cycle
- Definition & RDA
- Fundamentals of Meal Planning
- Nutrition Through Life Cycle Infancy, Childhood, Elderly Adolescence, Adulthood, Pregnancy, Lactation
Meal Planning
- Principles of Meal Planning & Meal Planning For adult
- Meal Planning for pregnant & Lactating women
- Meal Planning for school child & Adolescent
