UNIVERSITY OF MADRAS
B.Sc. DEGREE COURSE IN INTERIOR DESIGN AND DECOR
SEMESTER SYSTEM WITH CREDITS
(Effective from the Academic Year 2003-2004)

SYLLABUS

Semester V - Paper XII - Fundamentals of Foods and Nutrition

Number of Lecturer Hours/Week: 3
Theory: 3 hrs/week
Duration of Examination: 3
Examination Marks: 75
Credits: 4

Objectives :

To obtain elementary knowledge on the principles of foods and nutrition.

1. Need to good foods - according to their functions - body building, energy giving, Protective foods. Basic food groups - Basic four, basic five, basic seven.

2. Preliminary preparation of foods prior to cooking with special reference to conservation of nutrients - reason for cooking - effect of cooking on pigments or colours, texture of foods - effect of cooking on various nutrients.

3. Methods of cooking on acceptability and nutrition value of foods - dry methods frying. broiling, parching, baking, Moist methods - broiling, stewing, steaming, cooking under pressure, solar cooking microwave cooking - advantages and disadvantages.

4. Principles of menu planning and planning meals for different income levels - balanced diet.

5. Recommended dietary allowance for various age groups - infants, preschool, schooi going, adolescents, adults and old age.

6. Nutritional food requirements to meet special needs of expectant and nurshing mothers. Diet Therapy: Therapeutic diet for the following conditions.

7. Purpose and principles of therapeutic diets on nutritional anemia.

8. Purpose and principles of therapeutic diets on peptic ulcer.

9. Purpose and principles of therapeutic diets on hypertension.

10. Purpose and principles of therapeutic diets on Diabetes mellitus.