Food and Nutrition

By Dr. Asna Urooj | University of Mysore

Learners enrolled: 3199

Food and Nutrition deals with the processing and preservation food as well as consumption of balanced diet by individual. Nutritional Science has its roots in life sciences; it encompasses both biological and social sciences. Nutrition plays a major role in enhancing the quality of life through improved physical growth, immune-competence and enhancing productivity with improved health. Social, economic and cultural factors influence food consumption pattern and thus nutrition status of the individual. Further, Changes in nutrient composition during food processing and storage also needed to be studied. Thus our course offerings traverse the entire foodscape. The courses and learning experiences in the department are designed in such a way to provide both the biological and social science perspectives.

Summary

Course Status :	Completed
Course Type :	Elective
Language for course content :	English
Duration :	12 weeks
Category :	Agricultural and Food Engineering
Credit Points :	4
Level :	Undergraduate
Start Date :	15 Jul 2019
End Date :	30 Sep 2019
Enrollment Ends :	10 Sep 2019
Exam Date :	10 Nov 2019 IST

Note: This exam date is subject to change based on seat availability. You can check final exam date on your hall ticket.

Page Visits

Course layout

Week – 1 | 1. Introduction to Food & Nutrition | 2. Human Biology | 3. Vital Parameters and Health Check |

Week – 3 | 8.Nutrients – Proteins | 9. Proteins – Structure & Classification |

Week – 5 | 14. Water Soluble Vitamins | 15. Nutrients – Minerals Part -1 | 16. Minerals Part -2 |

Week – 7 | 21. Therapeutic Nutrition | 22. Malnutrition and Obesity | 23. Food for Diabetic and High BP Patient |

Week – 9 | 30. Food Adulteration Contaminants & Detection | 31. Basic Food Laws and Regulations | 32. Nutrition Labelling and Food Laws |

Books and references

Reading material	Author & Year	Type of publication (article/notes)
Foods Facts and Principles	N. Shakunthala Manay and M. Shadaksharaswamy, 2001.	Text Book
Food Science Third edition	B. Srilakshmi, 2003.	Text Book
Food Science Fourth edition	Norman N. Potter, 2013	Text Book
Nutrition Facts	Karen Frazier, Aug 2015.	Text Book
Modern Food Microbiology Seventh edition	James M. Jay Martin J. Loessner David A. Golden, 2005.	Text Book
Food Processing	Carl J. Schaschke, 2011	Text Book

Instructor bio

Instructor Bio

Prof Asna Urooj, obtained M Sc (1987) and PhD (1993) in Food science & Nutrition, from University of Mysore. She is Chairperson of the post- graduate Department of Studies in Food science & Nutrition, University of Mysore, Mysore, India. Her primary area of research interest has been Diabetes, Starch digestibility & glycemic responses and other research areas include (i) Natural antioxidants- chemistry and applications (ii) Anti-hyperglycemic and hypolipidemic effects of medicinal plants (iii) Disease specific food formulations (iv) women’s health and nutritional issues. She has completed 11 research projects funded by UGC, DST, MHRD, and BBSRC-UK. She is the coordinator for the UGC - Special Assistance Program.

Dr. Urooj, serves as a reviewer and editor for several National and International journals. She has 180 research papers published in peer reviewed journals, with 2372 citations with h-index of 24. 13 candidates have completed PhD under her guidance, while 8 are working. She is a recipient of the prestigious Dr. Kalpana Chawla State award for young women scientist, Prof G.S. Bains Lifetime achievement award, bestowed by Association of Food scientists & technologists and Dr Rajammal Devadas Oration award conferred by Nutrition Society of India. . She also has received Young scientist awards, best paper awards and several other awards for her outstanding achievement and contribution in the field of Nutritional Sciences.

Course certificate

30% for in course Assessment & 70% of end-term Proctored exam. The Certificates will be available after Qualifying in the end-term online Proctored exam.

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