{"id":28228,"date":"2025-04-13T11:45:21","date_gmt":"2025-04-13T06:15:21","guid":{"rendered":"https:\/\/www.inspirenignite.com\/mh\/322314-human-nutrition-syllabus-for-food-technology-2nd-sem-k-scheme-msbte-pdf\/"},"modified":"2025-04-13T11:45:21","modified_gmt":"2025-04-13T06:15:21","slug":"322314-human-nutrition-syllabus-for-food-technology-2nd-sem-k-scheme-msbte-pdf","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/mh\/322314-human-nutrition-syllabus-for-food-technology-2nd-sem-k-scheme-msbte-pdf\/","title":{"rendered":"322314: Human Nutrition Syllabus for Food Technology 2nd Sem K Scheme MSBTE PDF"},"content":{"rendered":"

Human Nutrition detailed Syllabus for Food Technology (FC), K scheme PDF has been taken from the MSBTE<\/a> official website and presented for the diploma students. For Subject Code, Subject Name, Lectures, Tutorial, Practical\/Drawing, Credits, Theory (Max & Min) Marks, Practical (Max & Min) Marks, Total Marks, and other information, do visit full semester subjects post given below. <\/p>\n

For all other MSBTE Food Technology 2nd Sem K Scheme Syllabus PDF, do visit MSBTE Food Technology 2nd Sem K Scheme Syllabus PDF Subjects<\/a>. The detailed Syllabus for human nutrition is as follows.<\/p>\n

Rationale<\/h4>\n

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
\"Get<\/a>.<\/p>\n

Course Outcomes:<\/h4>\n

Students will be able to achieve & demonstrate the following COs on completion of course based learning<\/p>\n

    \n
  1. Outlines terms related to human nutrition.<\/li>\n
  2. Identify the sources, functions, and digestion, absorption, and deficiency disorders of macronutrients.<\/li>\n
  3. Identify the sources, classification, functions and deficiency disorders of micronutrients<\/li>\n
  4. Calculate calorific value of food and energy needs of body as per RDA.<\/li>\n
  5. Formulate a balanced diet for different stages of normal life cycle.<\/li>\n<\/ol>\n

    Unit I<\/h4>\n

    Introduction to nutrition 1.1\tGeneral introduction of nutrition, Factors influencing food consumption. 1.2\tDefinition of food, nutrition, nutrients, undernutrition, overweight, obesity, malnutrition, diet therapy, nutrient dense food, junk food, nutritional status, signs of good nutritional status and poor nutritional status. 1.3\tNutrients: Classification of nutrients, Functions of nutrients. 1.4\tFood guidelines for good health: Food guide pyramid, My plate for the day (NIN), 15 Dietary Guidelines for good health, Traditional dietary guidelines (IKS)
    Suggested Learning Pedagogy\tChalk-Board Presentations Video Demonstrations\n<\/p>\n

    Unit II<\/h4>\n

    For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
    It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
    \"Get<\/a>.<\/p>\n

    Unit III<\/h4>\n

    Role and Functions of Micronutrients and Water. 3.1\tVitamins: Classification, Sources. Role and functions. Deficiency and excess disorder. Traditional food recipes- (Amla and ginger squash, drink, Candy) (IKS) 3.2\tMinerals: Classification. Sources. Role and functions. Deficiency disorder. 3.3\tWater: Water balance in body. Sources in our diet. Functions in the body,Deficiency disorder and daily intake.
    Suggested Learning Pedagogy\tChalk-Board Presentations Video Demonstrations\n<\/p>\n

    Unit IV<\/h4>\n

    Food and our body 4.1\tFood groups source size of serving, no of serving from each of the following: Body building food group, Protective food group, Energy food group, Cereals and millets group, Other fruits and vegetables 4.2 Recommended Dietary Allowances (RDA): Definition of RDA, Factors influencing RDA and Uses of RDA. 4.3\tEnergy requirements of the body: Units of energy, BMR and factors affecting BMR, SDA, Calorific value of food, Bomb calorimeter, Estimating own energy needs 4.4\tNutritional Labeling: Nutrition facts, Energy calculation, WHO guidelines for Fortification and nutraceutical Food, Labeling guidelines for salt, oil, gluten free food.
    Suggested Learning Pedagogy\tChalk-Board Presentations Video Demonstrations\n<\/p>\n

    Unit V<\/h4>\n

    For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
    It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
    \"Get<\/a>.<\/p>\n

    Practical \/ Tutorial Experiences<\/h4>\n
      \n
    1. * Evaluate your own plate based on what you ate during the entire day by refer to \u00e2\u20ac\u02dcMy Plate\u00e2\u20ac\u2122 diagram.<\/li>\n
    2. * Formulate and prepare two fiber-rich dishes\/food products, as per NIN Dietary Guidelines. 4<\/li>\n
    3. * Formulate and prepare two traditional dishes\/food products by using millet as the main ingredient, as per NIN Dietary Guidelines<\/li>\n
    4. * Formulate and prepare two protein-rich dishes\/food products as per NIN Dietary Guidelines. 4<\/li>\n
    5. * Formulate Vitamins A and D rich food products as per NIN Dietary Guidelines.<\/li>\n
    6. * Determine the sodium content on the labels of any ten packets of farsan\/chips\/salted nuts\/pickles\/sauce etc and calculate % of RDA for sodium fulfilled by a serving of snacks<\/li>\n
    7. * Formulate and prepare one Vitamin C-rich Food product\/dish as per NIN Dietary Guidelines.<\/li>\n
    8. * Determine the energy value of food by using Bomb calorimeter<\/li>\n
    9. * Calculate your own BMI and assess your health status.<\/li>\n
    10. * Identify the calcium requirements of an adolescent boy by using RDA table and. list the foods and its quantity needs to be consumed to meet your RDA for calcium. 4<\/li>\n
    11. * List down the ingredients used in your favorite snack recipe and refer to the \u00e2\u20ac\u02dcFood Composition Table\u00e2\u20ac\u2122 to calculate the energy, protein, fat, calcium and iron content of any healthy snack of your choice.<\/li>\n
    12. * Prepare the nutritional information and Nutritional fact label for two food products as per FSSAI guidelines.<\/li>\n
    13. * Identify and select a food group to Formulate a (protein fortified with calcium) supplement for preschool children to meet required energy needs and calculate calorific values of it to fix the dose of per serving. 4<\/li>\n
    14. * Plan a balanced diet for a 75-year-old Man giving reasons for your choice of foods. 4<\/li>\n
    15. * Plan a balanced diet for children aged 6 – 12 years old.<\/li>\n

      Note : Out of above suggestive LLOs – \t‘*’ Marked Practicals (LLOs) Are mandatory. \tMinimum 80% of above list of lab experiment are to be performed. \tJudicial mix of LLOs are to be performed to achieve desired outcomes.\n<\/ol>\n<\/p>\n

      Micro Project \/ Self Learning<\/h4>\n<\/p>\n

      Assignment<\/i><\/p>\n

        \n
      1. Differentiate of good nutritional status and poor nutritional status.<\/li>\n
      2. Classify nutrients into macro and micronutrients.<\/li>\n
      3. Describe the basic chemical composition and classification of carbohydrates.<\/li>\n
      4. Explain the role and functions of carbohydrates, protein and fat.<\/li>\n
      5. Describe the basic chemical composition and classification of protein.<\/li>\n
      6. Describe the basic chemical composition and classification of fats.<\/li>\n
      7. Define vitamins and give its classification with suitable example of each.<\/li>\n
      8. Define minerals and give its classification with suitable example of each.<\/li>\n
      9. Define vitamin A, write down the sources, functions and deficiency of vitamin-.A.<\/li>\n
      10. Give the scientific name of B complex group also gives its sources, functions, and deficiencies.<\/li>\n
      11. Describe the sources, role and functions of, deficiency of vitamin C.<\/li>\n
      12. Define Rda (Recommended Dietary Allowances) requirements of nutrients for Indian Reference Man and Woman.<\/li>\n
      13. Explain the working principle of Bomb calorimeter instrument with its well labeled sketch.<\/li>\n
      14. Explain the diet requirements for pregnant Lactating woman to meet their enhanced nutritional needs.<\/li>\n
      15. Describe nutrition in early growth period of life cycle.<\/li>\n
      16. Describe supplementary foods for infants.<\/li>\n<\/ol>\n

        Micro project<\/i><\/p>\n

          \n
        1. Identify and select food group to formulate protein rich supplement for pregnant woman to meet energy requirement 2500 k.cal and protein 59 gm (you can use food exchange list method)<\/li>\n
        2. Identify and select food group to formulate balanced diet supplement for Lactating woman to meet energy requirement 2750 k.cal (2200+550) and protein 70gm (45+25) (you can use food exchange list method)<\/li>\n
        3. Identify and select food group to Formulate a (carbohydrate fortified with vitamins and minerals) supplement for 6-month infant to meet required energy kcal needs and calculate calorific values of it to fix dose of per serving.<\/li>\n
        4. Identify and select food group to Formulate a (protein fortified with calcium) supplement for preschool children to meet required energy kcal needs and calculate calorific values of it to fix dose of per serving.<\/li>\n
        5. Identify and select food group to Formulate a (protein fortified with calcium and iron) upplement for Adolescent 14 year\u00e2\u20ac\u2122s girl of to meet required energy kcal needs and calculate calorific values of it to fix dose of per serving.<\/li>\n
        6. Identify and select food group to Formulate a balanced diet of Calcium rich supplement for 65 years old Man to meet required energy kcal needs and calculate calorific values of it to fix dose of per serving.<\/li>\n
        7. Explain the diet plan requirement for preschool going child energy requirements 2000 kcals protein 40 grams.<\/li>\n
        8. Collect WHO guidelines for fortification and nutraceutical food and Electral Powder etc.<\/li>\n<\/ol>\n

          Laboratory Equipment \/ Software Required<\/h4>\n

          For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
          It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
          \"Get<\/a>.<\/p>\n

          Learning Materials \/ Books<\/h4>\n
            \n
          1. Shubhangini A Joshi\tNutrition and dietetics\tTata McGraw-Hill Publishing Company Limited, New Delhi, ISBN 0-07-047292-0<\/li>\n
          2. Sunetra Roday\tFood Science and Nutrition\t3rd Edition, Oxford University Press, New Delhi ISBN- 978-0199489084<\/li>\n
          3. ICMR India\tDietary Guidelines for Indians\tNational Institute of Nutrition Hyderabad Manual 2011<\/li>\n
          4. T.Longvah, R.Ananthan, K. Bhaskarachary, K. Venkaiah. Indian Food composition Tables\tNational Institute of Nutrition Hyderabad Manual 2017<\/li>\n
          5. Vinodini Reddy\tHuman nutrition\tOxford and IBH publishing Co.P.V.T.LTD.ISBN-81-204-1582-5<\/li>\n
          6. A Shakuntala Manay\tFood facts and principles\tNew AGE International(p)Limited.ISBN978-81-224-2215-3<\/li>\n
          7. B Srilakshmi\tDietetics\tNew AGE International(p)Limited ISBN-81-2240576-2<\/li>\n
          8. Ministry of AYUSH\tTraditional food recipes from AYUSH systems of medicine. Ministry of AYUSH, Government of India<\/li>\n<\/ol>\n

            Learning Websites & Portals<\/h4>\n
              \n
            1. https:\/\/www.nin.res.in\/\tNational Institute of Nutrition<\/li>\n
            2. https:\/\/www.youtube.com\/watch? v=P4JKgmQk8-I\tNPTEL-Protein<\/li>\n
            3. https:\/\/youtu.be\/lywSrbU9yqs? list=PLbMVogVj5nJTIQTtu0p16r71c xt77VKcG\tNPTEL-Recommended dietary allowances<\/li>\n
            4. https:\/\/www.youtube.com\/watch? v=8QDVxmL0_L8\tNPTEL-Digestion, absorption and utilization of Nutrients<\/li>\n
            5. https:\/\/youtu.be\/rNFfevPn1_o\tLife Cycle Nutrition (Part 1)<\/li>\n
            6. https:\/\/youtu.be\/pD5aqSmr6J8\tLife Cycle Nutrition (Part 2)<\/li>\n
            7. https:\/\/youtu.be\/udMTjeVebN4\tFSSAI 2021 | CBT 2 | STRUCTURE AND FUNCTIONS OF MACRO AND MICRONUTRIENTS | ROLE IN HUMAN NUTRITION<\/li>\n
            8. https:\/\/youtu.be\/XzCGonFs0k0\tNPTEL-Lecture on Macro & Micro Nutrients<\/li>\n<\/li>\n<\/ol>\n

              For detail Syllabus of all other subjects of Food Technology, K scheme do visit Food Technology 2nd Sem Syllabus for K scheme<\/a>.<\/p>\n

              For all Food Technology results, visit MSBTE Food Technology all semester results<\/a> direct links.<\/p>\n","protected":false},"excerpt":{"rendered":"

              Human Nutrition detailed Syllabus for Food Technology (FC), K scheme PDF has been taken from the MSBTE official website and presented for the diploma students. For Subject Code, Subject Name, […]<\/p>\n","protected":false},"author":2351,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[116,151],"tags":[],"class_list":["post-28228","post","type-post","status-publish","format-standard","hentry","category-2nd-sem-msbte","category-fc"],"_links":{"self":[{"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/posts\/28228","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/users\/2351"}],"replies":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/comments?post=28228"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/posts\/28228\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/media?parent=28228"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/categories?post=28228"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/tags?post=28228"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}