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In this course you will learn :
- Week – 1 | 1. Introduction to Food & Nutrition | 2. Human Biology | 3. Vital Parameters and Health Check |
- Week – 2 | 4. Nutrients | 5. Water | 6. Carbohydrates (Part-1) | 7. Carbohydrates (Part-2) |
- Week – 3 | 8.Nutrients – Proteins | 9. Proteins – Structure & Classification |
- Week - 4 | 10. Lipids and Fats Part-1 | 11. Lipids and Fats Part-2 | 12. Source of Fats and Oil | 13. Fat Soluble Vitamins |
- Week – 5 | 14. Water Soluble Vitamins | 15. Nutrients – Minerals Part -1 | 16. Minerals Part -2 |
- Week – 6 | 17. Food Groups | 18. Balance Diet | 19. Balanced Diet and Deficiency | 20.Nutrition Requirements for Susceptible Population |
- Week – 7 | 21. Therapeutic Nutrition | 22. Malnutrition and Obesity | 23. Food for Diabetic and High BP Patient |
- Week - 8 | 24. Phytochemicals and health benefits | 25. Spices and Health Benefits | 26. Cooking Methods | 27. Introduction to quality attributes of food | 28. Psycho social Aspects of Food | 29. Midday Meal and Government Food program |
- Week – 9 | 30. Food Adulteration Contaminants & Detection | 31. Basic Food Laws and Regulations | 32. Nutrition Labelling and Food Laws |
- Week - 10 | 33. Food Additives and its application | 34. Genetically Modified Foods | 35. Issues in GM foods | 36. Food Safety Tools |
- Week - 11 | 37. Food Contamination | 38. Post Harvest Losses of Fruits, Vegetables & its Safety | 39. Food safety Hazards | 40. Expiry Date/Shelf Life |
