University of Delhi
In New Delhi

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Important information

  • Bachelor
  • New delhi

Important information

Where and when

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

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