Food and Nutrition

By Dr. Asna Urooj | Department of Studies in Food Science and Nutrition, University of Mysore.

Learners enrolled: 4603

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
Duration :	12 weeks
Category :	Agricultural and Food Engineering
Credit Points :	4
Level :	Undergraduate
Start Date :	05 Jul 2021
End Date :	30 Oct 2021
Enrollment Ends :	15 Sep 2021
Exam Date :

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

Dr. Asna Urooj

Department of Studies in Food Science and Nutrition, University of Mysore.

Prof Asna Urooj, obtained MSc (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

Assessment/Assignment marks will be considered for Internal Marks and will carry 30 percent for overall Result.

End Term Exam- will have 100 questions and will carry 70 percent of overall Result.

*All students, who obtain 40% marks in in-course assessment and 40% marks in end-term proctored exam separately, will be eligible for certificate and credit transfer.

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