Basic Nutrition and Principle of Food Science Hotel Magmt 1st Sem Syllabus for Diploma BTEUP 2017

Basic Nutrition and Principle of Food Science detail BTEUP Diploma syllabus for Hotel Management, effective from 2017 is collected from BTEUP 2017 Syllabus official website and presented for diploma students. The course details such as exam duration, Teaching Hr/week, Practical Hr/week, Total Marks, internal marks, theory marks, duration and credits do visit complete sem subjects post given below. The syllabus PDFs can be downloaded from official website.

For all other hotel magmt 1st sem bteup diploma syllabus 2017 you can visit Hotel Magmt 1st Sem BTEUP Diploma Syllabus 2017 Subjects. The detail syllabus for basic nutrition and principle of food science is as follows.

01 BASIC ASPECTS:

1. Definition of the terms Health, Nutrition and Nutrients.
2. Importance of Good – (Physiological, Psychological and Social function of food) in maintaining good health.
3. Classification of nutrients

02 ENERGY:

1. Definition of Energy and Units of its measurement (Kcal)
2. Energy contribution from macronutrients (Carbohydrates, Proteins, and Fat )
3. Factors affecting energy requirements
4. Concept of BMR, SDA, Thermodynamic action of food
5. Dietary sources of energy
6. Concept of energy balance and the health hazards associated with underweight, Overweight.

03 MACRO NUTRIENTS:

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04 MACRO NUTRIENTS:

1. Vitamins
1. Definition and Classification (water and fats soluble vitamins)
2. Food Sources, function and significance of:
3. Fat soluble vitamins (Vitamin A, D, E, K)
4. Water Soluble vitamins (Vitamin C, Thiamine, Riboflavin, Niacin, Cyanocobalamin Folic acid)
2. MINERALS
1. Definition AND Classification (major and minor)
2. Food sources, functions and significance of: Calcium, iron, sodium, iodine & fluorine

05 WATER:

1. Definition
2. Dietary Sources (visible, invisible)
3. Functions of water
4. Role of water in maintaining health (water balance)

06 BALANCED DIET:

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07 MENU PLANNING:

1. Planning of nutritionally balanced meals based upon the three food group system
2. Factors affecting meal planning
3. Critical evaluation of few meals served at the institutes/Hotels based on the principle of meal planning
4. Calculation of nutritive value of dishes/meals

08 MASS FOOD PRODUCTION:

1. Effect of cooking on nutritive value of food(QPF)

09 NEWER TRENDS IN FOOD SERVICE INDUSTRY IN RELEVANCE TO NUTRITION AND HEALTH:

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Reference Books:

1. Human Nutrition by : Guthrice HA and Picciano MF. 1995. Mosby Pub. Co. Toronto
2. Perspectives in Nutrition by: Wardlaw MW and insel Pm. 1993 Mosby Pub. Co. Toronto
3. Food facts &Principles by: Manay & Shalakshara swamy New Age int. 2001
4. Mudambi & Rajgopal Fundamentals of food and nutrition 4th edition 2001
5. Nutritive value of Indian foods. Indian Council of Medical Research.

PRINCIPLE OF FOOD SCIENCE

01

Definition and scope of food science and its inter – relationship with food Chemistry, food microbiology and food processing

02 CARBOHYDRATES:

1. Introduction
2. Effect of cooking (Gelatinesation and Retrogradation)
3. Factors affecting texture of carbohydrates (Stiffness of CHO gel & Dextrinization)
4. Uses of Carbohydrates in food preparations

03 FAT & OILS:

1. Classification (based on the origin and degree of saturation)
2. Autoxidation (factors and prevention measures)
3. Flavor reversion
4. Refining, Hydrogenation & winterization
5. Effect of heating on fats & oils with respect to smoke point
6. Commercial uses of fats (with emphasis on shortening value of different fats)

04 PROTEINS:

1. Basic structure and properties
2. Type of proteins based on their origin (plant/animal)
3. Effect of heat on proteins (Denaturation, Coagulation)
4. Functional properties of proteins (Gelatin, Emulsification, Foam ability, Viscosity)
5. Commercial use of proteins in different food preparation (like Egg Gel, Gelatin Gel, Cakes, Confectionary items Meringues, Souffles, Custards, Soups, Curries etc.)

05 FOOD PROCESSING:

1. Definition
2. objectives
3. Types of treatment
4. Effect of factor like heat, acid, alkali on food constituents

06 EVOLUTION OF FOOD:

1. Objectives
2. Sensory assessment of food quality
3. methods
4. introduction to proximate analysis of food constituents
5. Rheological aspects of food

07 EMULSIONS:

1. Theory of Emulsification
2. Types of Emulsions
3. Emulsifying agents
4. Role of emulsifying agent in food emulsions

08 COLLOIDS:

1. Definition
2. Application of Colloids system in food preparation

09 FLAVOUR:

1. Definition
2. Description of food flavors (tea, coffee, wine, meat, fish, spices)

10 BROWNING:

1. Types(enzymatic and non-enzymatic)
2. Role in food preparation
3. Prevention of undesirable browning

Reference Books:

1. Food Science by Potter & Hotchkiss
2. Principles of food science by Borgstrom and Macmillon
3. Food Chemistry by Fennima
4. Sensory Evaluation by Amerine (Academic Press)
5. Handbook of analysis and Quality Control for fruits and vegetables by Rangana S. (Tata Mc Graw Hill)
6. Principles of Fssd Technology by P.J.Fellows

For detail syllabus of all other subjects of BE Hotel Magmt, effective from 2017 do visit Hotel Magmt 1st Sem BTEUP syllabus for 2017.

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