UNIVERSITY OF MADRAS
B.Sc. Degree Course in Clinical Nutrition and Dietetics
SEMESTER SYSTEM WITH CREDITS
(Effective from the Academic Year 2003-2004)

SYLLABUS

Semester I - Paper II - Food Commodities

Number of Lectures: 4
Duration of Examination: 3 hrs
Teaching/Practical Hours Per Week: Theory: 3 hrs/Week
Maximum Marks: 75
Credits: 4

Theory - 4hrs. / week
Practicals - 2 hrs. / week

Objectives :

1. To obtain knowledge of different food groups and their nutritive values.

2. To understand the scientific principles underlying food preparation.

3. Develop skill and technique in food preparation with conservation of nutrients and palatability using cooking methods generally employed.

4. To understand the basic commodities, both raw and processed used in catering and various aspects of their production and distribution.

5. To discuss the qualities and standards of available commodities and their suitability for different purposes.

Course Content :

1.No. of lectures: (2)
Functions of food in relation to health - classification of foods, based on nutrients. Food groups - Basic five, the food pyramid.

2. Cereal and Cereal products (6)
Cereals and millets, breakfast cereals, cereal products. Microscopic structure of various starch granules - Nutritive value of Rice, wheat and locally available millets. Processing of cereals, milling, parboiling, Effect of processing and cooking on the nutritive value of cereals, Dextrinisation, Gelatinisation, Gluten formation. Storage of cereals, contamination, preservation and cost.

3. Pulses, Legumes and Nuts -
Production (in brief), selection and variety, composition - Nutritive value of grams, dhals, processing, use in a variety of preparations, some common nuts, meat substitutes - Soya products, Textured Vegetable Protein (TVP) and cost. Toxic substances - lathyrus sativus goitrogens, aspergillus Flavours.

4. Animal foods (8)

a) Milk and milk products.
Composition, classification, properties, quality processing, nutritive value of milk, butter, curds, butter milk, khoa, cheese, ice-cream, and various kinds of milk - processed milk. Dried milk, evaporated milk, condensed milk products, Storage, preservation, spoilage, cost.

b) Eggs - (4)
Structure, composition, production, grade, quality, selection, nutritive value, Principles of food cookery - uses of egg in cookery, methods of cooking eggs, storage, spoilage, uses and cost.

c) Fish, Poultry & Meat.
Classification, selection, purchase, uses. Nutritive value, methods, of cooking, spoilage of fish, poultry and meat, post mortem changes in meat, factors affecting tenderness.

5. Vegetables and Fruits (4)

Classification, composition and nutritive value, methods to minimize the loss of nutrients, colour, texture, flavour, Browning reaction, selection, purchase, storage and availability, cost and use, methods of cooking and changes during cooking, nutritional aspects of raw and processed vegetables and fruits.

6. Sugar and Sugar products (2)

Different types of sugar (sugar, jaggery, honey, syrup), manufacture, selection, storage and use as preservative.

7. Fats and Oils (4)
Types, saturated, MUFA, PUFA, sources of fats and oils (animal and vegetables), hydrogenation, invisible fats, use of fat in cookery, factors affecting absorption of fats, smoking point, rancidity, uses, storage cost and nutritional aspects.

8. Raising agents (1)
Types, constituents, use in cookery and bakery.

9. Food adjuncts (2+2)
Spices, condiments, herbs, extracts, concentrate, essences and food colours, origin, classification, description, uses, specifications, procurement, storage, effects of excess consumption, uses in Indian cookery.

10. Convenience Foods (3)
Role, types, advantages, uses, cost and contribution to diet.

11. Salt, Types, uses in the diet.

12. Tea, Coffee, Chocolate and cocoa powder (3) Growth, cultivation, classification, processing, preparation, nutritive value, cost.

13. Evaluation of Food Quality - Subjective and Objective methods, Preparation of score cards.

14. Food Laws - FPR, PFA, BIS, AGMARK

15. Recent concepts in food technology and packaging of foods.

16. Low cost Indian supplementary and weaning foods.

17. Food adulteration - Adulterants - Consumer Awareness, Domestic methods of Identification and prevention.

18. Food preservation - Traditional methods salting, pickling, drying, preparation of jam, Jellies, fruit juices-canning.

PRACTICALS

(a) Cookery

1. Cereals and Millets :

Different methods of cooking rice - straining, absorption, pressure cooking, different types of recipes from cereal and cereal products, fermented foods.

2. Pulses : Different recipes from pulses - use of sprouted gram.

3. Vegetables : Different preparations using green leafy vegetables. Yellow and orange vegetables and other vegerables - preparation of salads.

4. Fruits - Different preparations, desserts.

5. Fleshy foods - Different preparations using meat, fish and chicken.

6. Egg - Different preparations using egg.

7. Milk and milk products - Different preparations using milk, curd, cheese and panneer.

8. Beverages - Preparation of stimulating, nourishing and refreshing beverages.

9. Fats and Oils - Preparation of shallow and deep fried foods.

10. Sugar cookery - Preparation of recipes at different stages of sugar cookery.

b) Experimental Foods Practicls :

1. Cereals:

a) Microscopic study of different starches.

b) Methods of combining starch and boiling water.

C) Study of effects of moist heat on starch.

d) Preparation of white sauces and soups.

e) Gluten formation.

2. Pulses -
Effect of hard water, soft water, alkali, papaya on texture and cooking time of grams and dhals.

3. Vegetables -
Effect of shredding, dicing, acids, alkali, covering, steaming arid pressure cooking on the different pigments and acceptability of vegetables.

4. Fruits -
Study of different methods of preventing enzymatic browning of fruits. Pectin content of fruits.

5. Eggs -
Coagulation of egg protein - factors, Egg white foam, effects of beating, sugar, acid and temperature.

6. Milk cookery
Coagulation of milk protein, panneer, cooking of vegetables in milk.

7. Fats and Oils -
Comparison of smoking temperature of some fats and oils.

8. Sugar and Jaggery -
Different stages of crystallisation of sugar.

9. Experience in Baking (Group work) Cakes and biscuits.

10. Experience in preservation of foods (Group work) salting, pickling, preservation with sugar, jams, jellies, marmalades, squash, sauces and ketchup.

11. Food adulteration - Identification of common adulterants - Demonstration.

REFERENCE - Unit I

1. Arora, K and K.V. Gupta - Theory of Cookery.

2. Bennion M., and D. Hughes, 1975, "Introductory Foods", Macmillan Publishing Co., Inc, New York.

3. Brich C.G, M. Spencer and A.G. Cameron 1977 "Food Science" II Ed. Pergamon Press. New York.

4. Charley, Helen, 1970, "Food Science" -John Wiley & Sons, New York.

5. Dowell, P and A. Bailey, 1980, "The Book of Ingredients", Dorling Kinderley Ltd., London.

6. Giridharilal G.S. Siddhappa and G.E. Tandon, 1967, "Preservation of Fruits and Vegerables", Indian council of Agricultural, Research, New Delhi.

7. Gopalan C., RN. Ramasastri and S.C. Bala-subramanian, 1977, "Nutritive Value of Indian Foods", National Institute of Nutrition, Hyderabad.

8. Griswold, R.H. 1972, "The Experimental Study of Foods". Houghton Miffin Co, Boston.

9. Hughes, O. "Introductory Foods", Macmillan & Co, New York.

10. Lowe, B 1958, "Experimental Cookeryr", John Wiley & Sons, New York.

11. Lundberg, P.E. and L.H. Kotschever, 1972, "Understanding Cooking' edited by Cessraniv", First Indian Reprint, Arnold Reinemann, India.

12. Pan and Palmer, 1972, "Food Theory and Application", John Wiley and Sons, New York.

13. Peckham, G.C, 1979. "Foundations of Food Preparation", The Macmillan Publishing Co. New York.

14. Pyke, M. 1974, "Catering Services and Technology", London, John Murray Pull.

15. Swaminathan, M 1979, "Food Science and Experimental Foods", Ganesh & Co., Madras.

16. Vail, G.E., J.A. Philips, J.A. Rust, R.M. Grisworld, M.M. Justin, 1972, "Foods and Introductory College Course", Houghton Muffin Co.

17. Brain A.Fox and Allan G. Cameron, 1989, "Food Science, Nutrition and Health", 5th Edition, Edward Arnold.

18. Manay, Shakunthala N. and Shadaksharaswamy M, 1987, "Food Facts and Principles". Wiley Eastern Ltd, New Delhi, Bangalore.

19. Mudambi S.R. and S.M. Rao, 1986, "Food Science", Wiley Eastern Ltd, New Delhi, Bangalore, Bombay, Calcutta, Madras, Hyderabad.

20. Davis, B. "Food Commonodities", 1987 - Heinman Professional Publishing, Great Britain.

21. CFTRI - Traditional Foods - Some products and technologies, 1986, CFTRI Mysore.

22. Gaman P., and E.B. Sherrington, 1980, "The Science of Food. An introduction of Food Science, nutrition and microbiology, Pergamon Press, Great Britain.

23. Fox B.A. and Gamerson A.G., 1984, "Food Science - A Chemical Approach", Hodder and Staughton Great Britain.

24. Jacobson, "Food Principles : An Introduction to Experimental Study of Foods and Food preparation", Washington State University, Pullman, Washington.