Speciality Foods detail syllabus for Food Technology (Food Technology), 2021-22 scheme is taken from AKTUs official website and presented for the AKTU B.Tech students. For the course code (KFT075), exam duration, teaching hr/week, practical hr/week, total marks, internal marks, theory marks, duration, credits, and other details do visit complete semester subjects post given below.
For the Food Technology 7th Sem Syllabus for AKTU B.Tech 2021-22 Scheme you can visit Food Technology 7th Sem 2021-22 Scheme. For the Departmental Elective-5 scheme of Food Technology 7th Sem 2021-22 regulation do refer to Departmental Elective-5 Food Technology 7th Sem scheme. The detail syllabus for speciality foods is as follows.
PreRequisites:
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Course Objectives:
- To impart the knowledge about the relationship between food, nutrition and health.
- To understand the nutritional requirements and balanced diets for different age groups.
- To understand the concept of modification in normal diets for management and prevention of various diseases.
Course Outcomes:
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.
Reference Books:
- Benzamin T. Burton, Human Nutrition, Tata Mc Graw Hill 1976
- P.S. Howe, Basic Nutrition in Health & Disease, W. B. Saunders Co., Philadelphia (7th ed.) 1981
- Robert E.C. Wildman, Denis M. Medeiros, Advanced Human Nutrition, CRC Press 2014
- Shubhangini A. Joshi Nutrition and Dietetics, Tata McGraw-Hill Education 2010
- B. Srilakshmi :Dietetics , New Age International 2014
- M. Swaminathan, Advanced Text-Book On Food & Nutrition (Vol- I & II), Banglore Printing and Publishing 2012
- N. Shakuntala Manay and M.Swamy: Food Facts & Principles, New Age International 2008
Unit I
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Unit II
- Balanced diet and basic food groups; Digestion, absorption and utilization of nutrients in the body.
- Foods for pregnant ladies and nursing mothers, Infant and baby foods, Adolescent / Teen-age foods, Geriatric foods.
Unit III
- Therapeutic Diets, Modification in texture and consistency of diet, Modification of normal diet during illness and convalescence.
- Diet during energy imbalance and metabolic disorders.
Unit IV
- Diets recommended and restricted in Gastrointestinal disorders, Cardiovascular diseases, Kidney and Liver disease.
- Dietary modification in Food allergy and Fever & Infections. Diet during Gallbladder and Pancreatic disturbances.
Unit V
- Beneficial Effects of Spices, Gamma-linolenic acid, Spirulina, Antioxidants and other foods for special medicinal purpose.
- Functional foods & Nutraceuticals, Gluten free foods, Low glycemic index foods, Foods for special dietary use, Organic foods, and Novel & Proprietary foods.
For the syllabus of all the subjects of B.Tech Food Technology 7th Sem, 2021-22 scheme do visit Food Technology 7th Sem syllabus subjects.
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.