Syllabus For The Subject NUTRITION AND FOOD SERVICE

UNIT - 01

INTRODUCTION TO NUTRITION - NUTRIENTS IN FOOD - CARBOHYDRATES - PROTEINS -

FATS - VITAMINS AND MINERALS - FUNCTIONS - SOURCES - CLASSIFICATION -

COMPOSITION -REQUIREMENTS - DEFICIENCY AND EXCESS EFFECTS OF THE

NUTRIENTS

UNIT - 02

ENERGY YIELDING FOOD FACTORS - ENERGY UNITS - DETERMINATION OF ENERGY -

VALUE OF FOODS - BASAL METABOLIC RATE - MEASUREMENT OF B.M.R

UNIT - 03

FACTORS AFFECTING BASAL METABOLIC RATE (B.M.R) - ENERGY REQUIREMENTS -

MEASUREMENT

- RECOMMENDED DAILY ENERGY REQUIREMENTS

UNIT - 04

NUTRITIVE VALUE OF DIFFERENT FOODS - CEREALS - PULSES - NUTS & OIL SEEDS -

VEGETABLES -FRUITS

UNIT - 05

MILK - MEAT - FISH - EGG - SPICES - SUGARS & FATS - R.D.A (RECOMMENDED DIETARY

ALLOWANCES)

UNIT - 06

NUTRITIONAL REQUIREMENTS - ADULTS - INFANCY - PRESCHOOL CHILDREN - SCHOOL

CHILDREN -ADOLESCENCE - EXPECTANT - MOTHER - LACTATING WOMEN - OLD AGE

UNIT - 07

PLANNING BALANCED DIET -FACTORS IN PLANNING DIETS - FACTORS IN PLANNING

THERAPEUTIC DIETS - ROUTINE HOSPITAL DIETS - SPECIAL FEEDING METHODS - TUBE

FEEDING AND PARENTERAL FEEDING - PRE AND POST OPERATIVE DIET

UNIT - 08

DIABETES - MELLITUS - PEPTIC ULCER - FEVER - DISEASES OF LIVER - DISEASES OF

KIDNEY -CARDIO VASCULAR DISORDERS

UNIT - 09

OBESITY AND UNDERWEIGHT - SYMPTOMS - DIAGNOSIS - TYPES - ACTIOLOGY -

COMPLICATIONS -DIETARY MODIFICATION

Vinayaka Missions University,Directorate of Distance Education

Salem India

BACHELOR OF SCIENCE IN HOSPITAL ADMINISTRATION

1 Yr.

NUTRITION AND FOOD SERVICE(1060908)

UNIT - 10

PRINCIPLES OF NUTRITION AND MEAL MANAGEMENT - THE INTER RELATIONSHIP

BETWEEN FOOD NUTRITION & HEALTH - MACRO AND MICRO NUTRIENTS - THEIR

CLASSIFICATION - FUNCTION - SOURCES - DAILY REQUIREMENT AND DEFICIENCY -

MEAL AND MENU PLANNING

UNIT - 11

CULTURAL FOOD PATTERNS IN INDIA AND NUTRITION FOR THE LIFE CYCLE - VARIOUS

ASPECTS OF A CATERING ESTABLISHMENT - STYLES OF FOOD SERVICES

UNIT - 12

TYPES OF CATERING EQUIPMENT - ACCOUNTING AND FOOD COSTING

 

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