OBT351 Syllabus - Food, Nutrition And Health - 2021 Regulation - Open Elective | Anna University

OBT351 Syllabus - Food, Nutrition And Health - 2021 Regulation - Open Elective | Anna University

OBT351

FOOD, NUTRITION AND HEALTH

 L T P C

3003

COURSE OBJECTIVES:
• Build knowledge and an overview on general aspects of nutrition and health.
• Distinguish the nutritive value of various food items, BMI calculation differentiating super junk, and functional foods in the market.
• To Solve the real-world problems based on nutrition and health

UNIT I

FOOD AND MICROBIOLOGY OF HEALTH:

9

Food resources (plant, animal, microbes); Overview of current production systems; constraints and necessity of novel strategies. Functional and “Super” Foods - role in optimal nutrition. Sugar, protein and fat substitutes. Food and behaviour- physiological disturbances in alcoholism, drug abuse and smoking. Food Related Laws: Inspection – Microbial Indicators of product quality – Indicators of food safety – 229 Microbiological safety of foods - control strategies – Hazard Analysis Critical Point System (HACCP concept)- Microbiological criteria.

UNIT II

NUTRIENTS AND FOOD ADDITIVES:

9

Macro nutrients- carbohydrates, proteins and lipids. Micronutrients-Minerals: Calcium, Magnesium, Iron, Zinc, Copper and Selenium; Vitamins. Nutritional Physiology: Digestion, absorption, and utilization of major and minor nutrients. Biotechnology of food additives- Bioflavors and colors, microbial polysaccharides, recombinant enzymes in food sector.


UNIT III

NANO FOOD TECHNOLOGY:

9

Nano materials as food components, food packaging and nano materials, policies on usage of nanomaterials in foods. Food product development: steps involved in food product development, shelf-life assessment.

UNIT IV

FOOD RELATED NUTRITIONAL DISORDERS AND ENERGY CALCULATION:

9

Type I Disorders-Causes of life style and stress related diseases. Cardio-vascular diseases, hypertension, obesity. Type-II Disorders: Cancer, diabetics, ulcers, electrolyte and water imbalance. Health indices. Preventive and remedial measures. Energy balance and methods to calculate individual nutrient and energy needs. Planning a healthy diet.

UNIT V

CONSUMERS ON GM FOODS AND CONTEMPORARY ISSUES:

9

Global perspective of consumers on GM foods; Major concerns of transgenic, foods GM ingredients in food products. (labeling, bioavailability, safety aspects); regulatory agencies involved in GM foods, Case studies- GM foods.

TOTAL: 45 PERIODS

EXPECTED COURSE OUTCOME:
CO1:To be able to understand the nutritional values of the various types of foods
CO2:To be able to Analyze the role of food in the metabolic activity of the healthy diet
CO3:To be able to Infer the BMI calculation and stress related diseases.
CO4:To be able to Elaborate the independent decision on the choice of food to prevent life style disorders and diseases
CO5:To be able to Assess about the food laws governance CO6:To be able to Compare junk, modified and super foods

TEXT BOOK(S):
1. P.J. Fellows.2009. Food Processing Technology -Principles and Practice (Third Edition). A volume in Woodhead Publishing Series in Food Science, Technology and Nutrition.
2. Kalidas Shetty, Gopinadhan Paliyath, Anthony Pometto, Robert E. Levin. 2015. Food Biotechnology. CRC Press. Second edition

REFERENCE BOOKS:
1. Understanding Nutrition. 2010. Ellie Whitney, Sharon Rady Rolfes, 11e. Thompson Wadsworth. 2.
2. Nutritional Sciences- From Fundamentals to Food.2013. Michelle McGuire, Kathy A. Beerman, 2 nd e. Thompson Wadsworth.
3. Yasmine Motarjemi, Huub Lelieveld, Food Safety Management - A Practical Guide for the Food Industry (2014), 1st Edition, Academic Press, London, UK

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