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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 X - Practicals
Number of Lecturer Hours/Week: 3
Practical: 3 hrs/week
Duration of Examination: 3
Examination Marks: 25
Credits: 4
Fundamentals of Food and Nutrition
1. Techniques in the measurement of food stuff, use of standard measuring cup and measuring spoon.
2. Dishes making use of different, methods of cooking : One rice preparation paratha, DhaI mascel sambar, idly, dosai, a pugath, fruit salad, cake, fruit flods, Mysore pak and halwa.
3. Menu planning and preparation and service of meals for: Pregnant woman, nursing mother, pre school child, school going child, adolescents, old age.
4. Preparation of therapeutic diets for diabetes mellitus, peptic ulcer, hypertension, anemia.
REFERENCES:
1. F.R. Antia (2000) - Clinical nutrition. Oxford University Press, London, New York.
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