Nutrition detailed Syllabus for Hotel Management & Catering Technology (DHMCT), C18 curriculum has been taken from the TSSBTET official website and presented for the diploma students. For Course Code, Course Name, Lectures, Tutorial, Practical/Drawing, Internal Marks, Max Marks, Total Marks, Min Marks and other information, do visit full semester subjects post given below.
For all other Diploma in Hotel Management & Catering Technology (DHMCT) Syllabus for 2nd Sem C18 Curriculum TSSBTET, do visit Diploma in Hotel Management & Catering Technology (DHMCT) Syllabus for 2nd Sem C18 Curriculum TSSBTET Subjects. The detailed Syllabus for nutrition is as follows.
Prerequisites:
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Unit 1:
Introduction to Nutrition Defination , nutrition care ,health, classifications of nutrients.
Unit 2:
Energy needs & Requirements Psychological functions of food basil metabolism
Unit 3:
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Unit 4:
Micro Nutrients and Water
Unit 5:
Balanced diet and Menu Planning
Unit 6:
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Suggested Student Learning
Importance of Nutrition and Terms
- Relating to overall health
- Define the terms food, nutrition, optimum nutrition, mal-nutrition.
- Nutritional care, health and energy.
Determine the Energy Needs of the Body and Dietary Allowances
- List out the functions of food
- Classify the foods according to their nutritive value Give the meaning and unit of measurement of energy Define the term calorie, kilocalorie and joule.
- State physiological energy values of food Discuss the energy needs of the body Define basal metabolism
- Explain factors influencing basal metabolism
- Give the recommended dietary allowances of energy for different age groups State the calories, allowances for pregnant and lactating women
Classify Macro Nutrients and It Functions
- Carbohydrates: compositions, Classification and Functions.
- Daily requirements, Excess and deficiency Conditions carbohydrates. Give the Meaning & uses of Dietary Fiber.
- Proteins Quality & composition, Classifying Source and Function. Daily requirement deficiency Conditions of proteins.
- Fats & liquids composition, classification, function and sources. Daily Requirements, excess and deficiency symptoms of fats. Explain Special Proteins supplements
Classify the VItal Micro Nutrients and Functions Water I Human Body
- Classification of minerals in the body.
- Majors minerals functions, deficiencies food source and daily requirements. Trace elements their functions, sources and daily requirements. Excess Toxic affects in special case of fluorine.
- Define Vitamins and classification of Vitamins.
- Water soluble vitamins, functions, food source, daily requirements and effect of deficiencies.
- Fats soluble vitamins, functions, food source, daily requirements and effect of deficiencies.
- Explain the importance and functions of water in human body. Give the meaning of water balance.
Compile Menus Based On 5 Food Group System
- State the importance of balanced diet
- List the major food groups and give the nutritional contributions of various food groups.
- Plan menus based on recommended daily allowances based on 5 food group system.
- Explain the principles of menu planning in terms of nutritive value.
Standards To be Adhered for Food Processing and Presentation
- Explain the objectives of Food Processing.
- Define Food Preservation.
- Explain the methods of Food Preservation.
- Define Preservatives.
- Explain the types of Preservatives used in Food.
- Explain the effect of Processing on Food Constituents.
- Define and mention the uses of Food Additives. Explain briefly about various categories of Food Additives.
- Define Food Adulteration and State common adulterants found in Foods.
- List out simple Physiochemical tests for detection of Adulterants.
Student Activities
For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier..
Course Outcome:
- Importance of Nutrition and terms Relating to overall health
- Determine the energy needs of the Body and Dietary Allowances
- Classify Macro Nutrients and it Functions
- Classify the Vital Micro Nutrients And functions water I Human Body
- Compile Menus based on 5 Food Group System
- Standards to be adhered for Food Processing and presentation
For detail Syllabus of all other subjects of Hotel Management & Catering Technology, C18 curriculum do visit Diploma In Hotel Management & Catering Technology 2nd Sem Syllabus for C18 curriculum.
For all Hotel Management & Catering Technology results, visit TSSBTET DHMCT all semester results direct links.