{"id":8986,"date":"2020-02-27T18:39:33","date_gmt":"2020-02-27T18:39:33","guid":{"rendered":"https:\/\/www.inspirenignite.com\/up\/basic-nutrition-and-principle-of-food-science-hotel-magmt-1st-sem-syllabus-for-diploma-bteup-2017\/"},"modified":"2020-02-27T18:39:33","modified_gmt":"2020-02-27T18:39:33","slug":"basic-nutrition-and-principle-of-food-science-hotel-magmt-1st-sem-syllabus-for-diploma-bteup-2017","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/up\/basic-nutrition-and-principle-of-food-science-hotel-magmt-1st-sem-syllabus-for-diploma-bteup-2017\/","title":{"rendered":"Basic Nutrition and Principle of Food Science Hotel Magmt 1st Sem Syllabus for Diploma BTEUP 2017"},"content":{"rendered":"

Basic Nutrition and Principle of Food Science detail BTEUP Diploma syllabus for Hotel Management, effective from 2017 is collected from BTEUP 2017 Syllabus<\/a> 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.<\/p>\n

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

01 BASIC ASPECTS:
\n<\/h4>\n
    \n
  1. Definition of the terms Health, Nutrition and Nutrients.<\/li>\n
  2. Importance of Good – (Physiological, Psychological and Social function of food) in maintaining good health.<\/li>\n
  3. Classification of nutrients<\/li>\n<\/ol>\n

    02 ENERGY:
    \n<\/h4>\n
      \n
    1. Definition of Energy and Units of its measurement (Kcal)<\/li>\n
    2. Energy contribution from macronutrients (Carbohydrates, Proteins, and Fat )<\/li>\n
    3. Factors affecting energy requirements<\/li>\n
    4. Concept of BMR, SDA, Thermodynamic action of food<\/li>\n
    5. Dietary sources of energy<\/li>\n
    6. Concept of energy balance and the health hazards associated with underweight, Overweight.<\/li>\n<\/ol>\n

      03 MACRO NUTRIENTS:<\/p>\n

      For complete syllabus and results, class timetable and more pls download iStudy Syllabus App<\/a>.<\/b> It’s a lightweight, easy to use, no images, no pdfs platform to make students life easier.<\/p>\n

      04 MACRO NUTRIENTS:
      \n<\/h4>\n
        \n
      1. Vitamins<\/li>\n
          \n
        1. Definition and Classification (water and fats soluble vitamins)<\/li>\n
        2. Food Sources, function and significance of:<\/li>\n
        3. Fat soluble vitamins (Vitamin A, D, E, K)<\/li>\n
        4. Water Soluble vitamins (Vitamin C, Thiamine, Riboflavin, Niacin, Cyanocobalamin Folic acid)<\/li>\n<\/ol>\n
        5. MINERALS<\/li>\n
            \n
          1. Definition AND Classification (major and minor)<\/li>\n
          2. Food sources, functions and significance of: Calcium, iron, sodium, iodine & fluorine<\/li>\n<\/ol>\n<\/ol>\n

            05 WATER:
            \n<\/h4>\n
              \n
            1. Definition<\/li>\n
            2. Dietary Sources (visible, invisible)<\/li>\n
            3. Functions of water<\/li>\n
            4. Role of water in maintaining health (water balance)<\/li>\n<\/ol>\n

              06 BALANCED DIET:<\/p>\n

              For complete syllabus and results, class timetable and more pls download iStudy Syllabus App<\/a>.<\/b> It’s a lightweight, easy to use, no images, no pdfs platform to make students life easier.<\/p>\n

              07 MENU PLANNING:
              \n<\/h4>\n
                \n
              1. Planning of nutritionally balanced meals based upon the three food group system<\/li>\n
              2. Factors affecting meal planning<\/li>\n
              3. Critical evaluation of few meals served at the institutes\/Hotels based on the principle of meal planning<\/li>\n
              4. Calculation of nutritive value of dishes\/meals<\/li>\n<\/ol>\n

                08 MASS FOOD PRODUCTION:
                \n<\/h4>\n
                  \n
                1. Effect of cooking on nutritive value of food(QPF)<\/li>\n<\/ol>\n

                  09 NEWER TRENDS IN FOOD SERVICE INDUSTRY IN RELEVANCE TO NUTRITION AND HEALTH:<\/p>\n

                  For complete syllabus and results, class timetable and more pls download iStudy Syllabus App<\/a>.<\/b> It’s a lightweight, easy to use, no images, no pdfs platform to make students life easier.<\/p>\n

                  Reference Books:<\/h4>\n
                    \n
                  1. Human Nutrition by : Guthrice HA and Picciano MF. 1995. Mosby Pub. Co. Toronto<\/li>\n
                  2. Perspectives in Nutrition by: Wardlaw MW and insel Pm. 1993 Mosby Pub. Co. Toronto<\/li>\n
                  3. Food facts &Principles by: Manay & Shalakshara swamy New Age int. 2001<\/li>\n
                  4. Mudambi & Rajgopal Fundamentals of food and nutrition 4th edition 2001<\/li>\n
                  5. Nutritive value of Indian foods. Indian Council of Medical Research.<\/li>\n<\/ol>\n

                    PRINCIPLE OF FOOD SCIENCE<\/h4>\n<\/p>\n

                    01
                    \n<\/h4>\n

                    Definition and scope of food science and its inter – relationship with food Chemistry, food microbiology and food processing\n<\/p>\n

                    02 CARBOHYDRATES:
                    \n<\/h4>\n
                      \n
                    1. Introduction<\/li>\n
                    2. Effect of cooking (Gelatinesation and Retrogradation)<\/li>\n
                    3. Factors affecting texture of carbohydrates (Stiffness of CHO gel & Dextrinization)<\/li>\n
                    4. Uses of Carbohydrates in food preparations<\/li>\n<\/ol>\n

                      03 FAT & OILS:
                      \n<\/h4>\n
                        \n
                      1. Classification (based on the origin and degree of saturation)<\/li>\n
                      2. Autoxidation (factors and prevention measures)<\/li>\n
                      3. Flavor reversion<\/li>\n
                      4. Refining, Hydrogenation & winterization<\/li>\n
                      5. Effect of heating on fats & oils with respect to smoke point<\/li>\n
                      6. Commercial uses of fats (with emphasis on shortening value of different fats)<\/li>\n<\/ol>\n

                        04 PROTEINS:
                        \n<\/h4>\n
                          \n
                        1. Basic structure and properties<\/li>\n
                        2. Type of proteins based on their origin (plant\/animal)<\/li>\n
                        3. Effect of heat on proteins (Denaturation, Coagulation)<\/li>\n
                        4. Functional properties of proteins (Gelatin, Emulsification, Foam ability, Viscosity)<\/li>\n
                        5. Commercial use of proteins in different food preparation (like Egg Gel, Gelatin Gel, Cakes, Confectionary items Meringues, Souffles, Custards, Soups, Curries etc.)<\/li>\n<\/ol>\n

                          05 FOOD PROCESSING:
                          \n<\/h4>\n
                            \n
                          1. Definition<\/li>\n
                          2. objectives<\/li>\n
                          3. Types of treatment<\/li>\n
                          4. Effect of factor like heat, acid, alkali on food constituents<\/li>\n<\/ol>\n

                            06 EVOLUTION OF FOOD:
                            \n<\/h4>\n
                              \n
                            1. Objectives<\/li>\n
                            2. Sensory assessment of food quality<\/li>\n
                            3. methods<\/li>\n
                            4. introduction to proximate analysis of food constituents<\/li>\n
                            5. Rheological aspects of food<\/li>\n<\/ol>\n

                              07 EMULSIONS:
                              \n<\/h4>\n
                                \n
                              1. Theory of Emulsification<\/li>\n
                              2. Types of Emulsions<\/li>\n
                              3. Emulsifying agents<\/li>\n
                              4. Role of emulsifying agent in food emulsions<\/li>\n<\/ol>\n

                                08 COLLOIDS:
                                \n<\/h4>\n
                                  \n
                                1. Definition<\/li>\n
                                2. Application of Colloids system in food preparation<\/li>\n<\/ol>\n

                                  09 FLAVOUR:
                                  \n<\/h4>\n
                                    \n
                                  1. Definition<\/li>\n
                                  2. Description of food flavors (tea, coffee, wine, meat, fish, spices)<\/li>\n<\/ol>\n

                                    10 BROWNING:<\/h4>\n
                                      \n
                                    1. Types(enzymatic and non-enzymatic)<\/li>\n
                                    2. Role in food preparation<\/li>\n
                                    3. Prevention of undesirable browning<\/li>\n<\/ol>\n

                                      Reference Books:<\/h4>\n
                                        \n
                                      1. Food Science by Potter & Hotchkiss<\/li>\n
                                      2. Principles of food science by Borgstrom and Macmillon<\/li>\n
                                      3. Food Chemistry by Fennima<\/li>\n
                                      4. Sensory Evaluation by Amerine (Academic Press)<\/li>\n
                                      5. Handbook of analysis and Quality Control for fruits and vegetables by Rangana S. (Tata Mc Graw Hill)<\/li>\n
                                      6. Principles of Fssd Technology by P.J.Fellows<\/li>\n<\/ol>\n

                                        For detail syllabus of all other subjects of BE Hotel Magmt, effective from 2017 do visit Hotel Magmt 1st Sem BTEUP syllabus for 2017<\/a>.<\/p>\n

                                        Dont forget to download iStudy Syllabus App<\/a> for latest syllabus and results, class timetable and more.<\/p>\n","protected":false},"excerpt":{"rendered":"

                                        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. […]<\/p>\n","protected":false},"author":2300,"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":[36,89],"tags":[],"class_list":["post-8986","post","type-post","status-publish","format-standard","hentry","category-1st-sem","category-hotel-magmt-diploma"],"_links":{"self":[{"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/posts\/8986","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/users\/2300"}],"replies":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/comments?post=8986"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/posts\/8986\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/media?parent=8986"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/categories?post=8986"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/tags?post=8986"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}