AKTU Speciality Foods (BFT073) Syllabus PDF – B.Tech 4th Year
Speciality Foods BFT073
All syllabus, notes, question bank & PYQ for this subject
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- Semester 7
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Syllabus — Speciality Foods
Download PDFBFT073 · 3 credits · L-T-P 3-0-0
Course Objectives
To impart the knowledge about the relationship between food, nutrition and health. To understand the nutritional requirements and balanced diets for different age groups. To understand the concept of modification in normal diets for management and prevention of various diseases.
Course Outcome:: Students completing the course will be able to CO 1: Understand the basic concepts of Food Nutrition and Recommended dietary intakes. .
CO 2: Understand Nutritional requirements for different age groups CO 3: Understand the concept of Balanced Diets and plan nutritious meals for different age groups CO 4: Modify the normal diets that can be used for management and prevention of various diseases CO 5: Understand the beneficial effects of conventional and non-conventional foods and food constituents
Reference Books
| SN | Name of Authors/Books/Publisher | Year of Publication/ Reprints |
| 1 | Benzamin T. Burton, Human Nutrition, Tata Mc Graw Hill | 1976 |
| 2 | P.S. Howe, Basic Nutrition in Health & Disease, W. B. Saunders Co., Philadelphia (7th ed.) | 1981 |
| 3 | Robert E.C. Wildman, Denis M. Medeiros, Advanced Human Nutrition, CRC Press | 2014 |
| 4 | Shubhangini A. Joshi Nutrition and Dietetics, Tata McGraw-Hill Education | 2010 |
| 5 | M. Swaminathan, Advanced Text-Book On Food & Nutrition (Vol- I & II), Banglore Printing and Publishing | 2012 |
| 6 | N. Shakuntala Manay and M.Swamy: Food Facts & Principles, New Age International | 2008 |
| CO/PO | PO-1 | PO-2 | PO-3 | PO-4 | PO-5 | PO-6 PO-7 PO-8 PO-9 PO-10 PO-11 |
| CO-1 | 3 | 1 | 2 | - | 1 | 3 - |
| CO-2 | 3 | 2 | 1 | - | 2 | - |
| CO-3 | 3 | 2 | 1 | - | ||
| CO-4 | 2 | 3 | 2 | 3 | - | |
| CO-5 | 2 | 1 | 2 | 1 | 2 | - |
| Avg | 2.6 | 1.8 | 1.6 | 1 | 2.2 |
| Units | Contents | Lecture Hours |
|---|---|---|
| I | Nutrition, Energy requirements of the body, Recommended Dietary Intakes (RDI) and its uses. Factors affecting nutritional requirement of an individual, Malnutrition. Role of nutrients, Effects of deficient or excess intake of the individual essential nutrients. | 8 |
| II | Balanced diet and basic food groups; Digestion, absorption and utilization of nutrients in the body. Foods for pregnant ladies and nursing mothers, Infant and baby foods, Adolescent / Teen-age foods, Geriatric foods. | 8 |
| III | Therapeutic Diets, Modification in texture and consistency of diet, Modification of normal diet during illness and convalescence. Diet during energy imbalance and metabolic disorders. | 8 |
| IV | Diets recommended and restricted in Gastrointestinal disorders, Cardiovascular diseases, Kidney and Liver disease. Dietary modification in Food allergy and Fever & Infections. Diet during Gallbladder and Pancreatic disturbances. | 8 |
| V | Beneficial Effects of Spices, Gamma-linolenic acid, Spirulina, Antioxidants and other foods for special medicinal purpose. Functional foods & Nutraceuticals, Gluten free foods, Low glycemic index foods, Foods for special dietary use, Organic foods, and Novel & Proprietary foods Total 40 | 8 |
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