malting, fermentation, supplementation and their nutritional advantages. Newer methods of processing - enrichment, fortification, microwave and extrusion cooking and their nutritional advantages. Food additives, enzymes and pigments. Food labeling and packaging. Product development and significance of value added products. Natural, microbial and chemical toxicants, pesticide residues, common adultrants and mycotoxins and antinutritional factors in foods, their harmful effects on health and methods of eliminating them. Food spoilage and its prevention. Quality assurance, food laws and standards.

UNIT II - MACRO NUTRIENTS

Carbohydrates, lipids, protein, - their digestion, absorption, chemistry, functions, sources, requirements and effects of deficiency and excess. Methods of assessing requirements of energy and other nutrients. Qualitative differences in food proteins and methods of assessing protein quality. Importance of fibre in human nutrition. Water balance. Metabolism of carbohydrates, protein and lipids.

UNIT III - MICRO NUTRIENTS

Vitamins and minerals, Chemistry, Sources, absorption and bioavailability, storage, excretion, functions, requirements and disorders of deficiency and excess. Nutrients interrelationships.

UNIT IV - NUTRITION DURING LIFE CYCLE

Nutritional requirements during infancy, preschool age, adolescence adulthood, pregnancy, lactation and old age. Planning meals for people of different age groups, sex, occupation and economic status. Infant and child feeding practice in India.

UNIT V - PROBLEMS IN HUMAN NUTRITION

Pathogenesis of Nutrition Related Disorders Prevalence, biochemical and clinical manifestations, Preventive and therapeutic measures for the major nutritional problems in India.

UNIT VI - THERAPEUTIC NUTRITION

Dietary guidelines and principles of meal planning in the diseases of gastrointestinal tract, cardiovascular, renal, hepatic, endrocrine, inborn errors of metabolism, cancer, burms, surgery, fevers, undernutrition, overnutrition, metabolic disorders and nutritional deficiency diseases, Dietary counselling, Diet and drug interaction.

UNIT VII - INSTITUTIONAL FOOD SERVICE MANAGEMENT.

Management of Food services in different institutions such as canteen, cafeteria, hostel, hotel and hospital.

UNIT VIII - LABORATORY TECHNIQUES IN FOODS & NUTRITION

Techniques for analyzing nutrients such as colorimetry, titrametry spectrophotometry, atomic absorption and chromatography, principles and methods of estimating macro and micro nutrients in food, urine, blood and feces.

UNIT - IX COMMUNITY NUTRITION

Assessment of community nutritional status - anthropometry, diet survey, biochemical and clinical methods. Indicators/parameters and standards (Indian and International) used to quantify malnutrition. Growth norms for pre school children and importance of growth monitoring. Nutrition surveillance. Assessment of body composition and its importance. Food and nutrition security. National food and nutrition policies and programmes to combat malnutrition. Nutrition in disaster situations.

UNIT X - RECENT TRENDS AND RESEARCH HUMAN NUTRITION

Planning and conducting a research project. Collection, analysis and interpretation of data and report writing.