Fundamentals of Nutrition C&C 5th Sem Syllabus for BE 2017 Regulation Anna Univ (Open Elective I) detail syllabus for Computer & Communication Engineering (C&C), 2017 regulation is collected from the Anna Univ official website and presented for students of Anna University. The details of the course are: course code (OBT553), Category (OE), Contact Periods/week (3), Teaching hours/week (3), Practical Hours/week (0). The total course credits are given in combined syllabus.
For all other c&c 5th sem syllabus for be 2017 regulation anna univ you can visit C&C 5th Sem syllabus for BE 2017 regulation Anna Univ Subjects. For all other Open Elective I subjects do refer to Open Elective I. The detail syllabus for fundamentals of nutrition is as follows.
Course Objective:
- The course aims to develop the knowledge of students in the basic area of Food Chemistry.
- This is necessary for effective understanding of food processing and technology subjects.
- This course will enable students to appreciate the similarities and complexities of the chemical components in foods.
Unit I
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Unit II
Digestion
Digestion, Absorption and Transport: Anatomy and physiology of the digestive tract, mechanical and chemical digestion, absorption of nutrients.
Unit III
Carbohydrates
Glycemic and Non-glycemic carbohydrates, blood glucose regulation, recommendations of sugar intake for health, health effects of fiber and starch intake, Artificial sweeteners; Importance of blood sugar regulation, Dietary recommendations for NIDDM and IDDM
Unit IV
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Unit V
Metabolism, Energy Balance and Body Composition
Energy Balance; body weight and body composition; health implications; obesity, BMR and BMI calculations; Weight Control: Fat cell development; hunger, satiety and satiation; dangers of unsafe weight loss schemes; treatment of obesity; attitudes and behaviours toward weight control. Food and Pharmaceutical grades; toxicities, deficiencies, factors affecting bioavailability, Stability under food processing conditions.
Text Books:
- Chopra, H.K. and P.S. Panesar. Food Chemistry. Narosa, 2010.
- Vaclavik, V. A. and Christian E. W. Essentials of Food Science. II Edition, Kluwer-Academic, Springer, 2003.
- Mann, Jim and Stewart Truswell Essentials of Human Nutrition. 3rd Edition. Oxford University Press, 2007.
- Gibney, Michael J., et al., Introduction to Human Nutrition. 2nd Edition. Blackwell,2009.
- Gropper, Sareen S. and Jack L.Smith Advanced Nutrition and Human Metabolism. 5th Edition. Wadsworth Publishing, 2008.
References:
- Gopalan C., B.V. Rama Sastri, and S.C. Balasubramanian S. C. Nutritive Value of Indian Foods. NIN, ICMR, 2004.
- Damodaran, S., K.L. Parkin and O.R. Fennema. Fennemas Food Chemistry. 4th Edition, CRC Press, 2008
- Belitz,H.-D, Grosch W and Schieberle P. Food Chemistry, 3rd Rev. Edition, Springer- Verlag, 2004.
- Walstra, P. Physical Chemistry of Foods. Marcel Dekker Inc. 2003.
- Owusu-Apenten, Richard. Introduction to Food Chemistry. CRC Press, 2005
For detail syllabus of all other subjects of BE C&C, 2017 regulation do visit C&C 5th Sem syllabus for 2017 Regulation.
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