University of Delhi
In New Delhi

Price on request
You can also call the Study Centre
27667... More
Want to speak to an Advisor about this course?

Important information

Typology Bachelor
Start New delhi
  • Bachelor
  • New delhi

Important information

Where and when

Starts Location
On request
New Delhi
University Road , Delhi 110007, 110007, Delhi, India
See map
Starts On request
New Delhi
University Road , Delhi 110007, 110007, Delhi, India
See map

Course programme


PAPER - I : Elements of Food, Nutrition, and Health
Specific Objectives :
1. To familiarize the .students with fundamentals of basic nutrition.
2. To make them aware of the means of conservation/ enhancement of
nutritive value of food.
3. To enable them to formulate balanced diets for various age groups.

UNIT 1 2 Periods
Basic concepts of food, nutrition and health.
Determinants of good health

UNIT 2. 16 Periods
Elementary knowledge of nutrients - their functions; requirements; food
sources, deficiency and excess.
(i) Energy - factors affecting requirement.
(ii) Carbohydrates - digestible and dietary fibre.
(iii) Proteins and amino acids.
(iv) Fats and fatty acids.
(v) Vitamins :
(a) Fat soluble vitamins: A, D, E and K.
(b) Water soluble vitamins : B1, B2, B3, folic acid and Vitamin B 12;
Vitamin C.
(vi) Minerals: Calcium, Phosphorus, Sodium, Potassium, Iron. Zinc,
Iodine, Fluoride.
(vii) Water.

UNIT - 3 2 Periods
Functions of food, food groups and the concept of a balanced diet.
UNIT - 4 12 Periods
Fundamentals of meal planning and the factors affecting it.
Nutrient needs and planning of balanced diets for the following age/
gender groups at different income levels :
(i) Adults - men and women engaged in different levels of activity
(ii) Pregnant Women
(iii) Nursing Mothers
(iv) Infants with special emphasis on infant feeding code
(v) Children : preschoolers and school going
(vi) Adolescents - boys and girls
(vii) Elderly

UNIT - 5 6 Periods
Various methods of cooking and their effect on food/nutrients.
Ways and means to conserving/ enhancing nutritive content of food
during preparation.
Convenience / fast foods.
UNIT - 6 1 Period
Potable water and domestic purification of water
UNIT - 7 3 Periods
Home level storage and preservation of foodstuffs

Achievements for this centre

Students that were interested in this course also looked at...
See all