Subject - CATERING SCIENCE – II
Subject Code - 205
Semester - Second
Teaching and Examination Scheme
Chapter 1. Introduction to Terminologies 02
Food, Nutrition, Nutrient, Empty Calories, Health, Malnutrition,
Edible portion of food, Balanced Diet
Chapter 2. Carbohydrates 04 08
Definition, Composition, Classification, Food Sources (good
and poor sources), Functions in human body, Recommended
Daily Allowance in India (RDA), Importance of fibre, Effect
of deficiency & excess intake, Effect of heat on carbohydrates
Chapter 3. Protein 06 08
Definition, Composition , Essential and Non-essential
amino acids, Protein Quality (only Concept),
Concept of Supplementary value of Protein, Food
Source (good and poor source), RDA (adolescents
and adults), Effect of deficiency, Effect of heat on
proteins, Functions
Chapter 4. Fats And Oils 05 08
Definition, Composition, Saturated and Unsaturated fatty acids,
Hydrogenation of oil, Cholesterol (a brief note), Food sources of:
(Fat, Oil, Saturated fatty acid, Unsaturated fatty acid, cholesterol),
Rancidity of Oil (Concept and Prevention), RDA (Adolescents and
adults), Effect of deficiency & excess, Functions
Chapter 5. Vitamins 06 08
5.1 Definition, Classification
5.2 Fat Soluble Vitamins (A,D,E,K) – Functions, Food Sources, RDA
(Adolescents and adults) , Name of the deficiency disease and
symptoms.
5.3 Water Soluble Vitamins (B Complex and C) - Names of all B
Complex, B1 , B2, Niacin, and Vit C with reference to – Functions,
Sources, RDA (Adolescents and adults), Deficiency diseases and its
symptoms.
Chapter 6. Minerals 04 08
6.1 Calcium, Iron, Iodine - Classification, Functions, RDA
(Adolescents and adults), Rich food sources, Deficiency
disease and its symptoms
6.2 Sodium Chloride - Importance and Limitations, Food
sources
Chapter 7. Water And Its Importance To Health 03 02
7.1 Water Balance
7.2 Dietary sources
7.3 Dehydration and Oedema
Chapter 8. Basic Five Food Groups 03 02
8.1 Foods included in each group
8.2 Serving size of foods under each group.
Chapter 9. Balanced diet (Using basic 5 food groups) 06 08
9.1 Menu Planning for a day’s diet for adolescents and adults
9.1.1 Vegetarian and Non vegetarian
9.1.2 Importance of avoiding fast/junk foods
Chapter 10. Important Foods to be avoided and recommended for: 07 08
Diabetes Mellitus, Heart related diseases (Cardio Vascular), Peptic Ulcer
Jaundice, Kidney diseases, Fever and infection, Diarrhoea and
Constipation
Chapter 11. How to preserve nutrients while cooking food?
XXI. Note : Glossary of Terms
Students should be familiar with the glossary of terms
pertaining to above mentioned topics
XVII Assignments
Calculation of Nutrients:
(Carbohydrates, Fat, Protein, Energy, Vit A, Ca, Fe, B1, B2 and C of any 10 recipes)
Marks awarded for the assignments can be included in the internal marks.
Reference Books
1. Hand Book of Food And Nutrition- Dr. M.S. Swaminathen
2. Nutrition And Dietetics - Shubhangi Joshi
3. Fundamentals of Food and Nutrition- Sumati R. Mudambi and M.V, Rajgopal
4. Thenapentic Nutrition- Prondfit and RobinsonNormal
5. Nutritive value of Indian Food - Dr. C Gopalan
Reference http://www.unipune.ernet.in/stud_info/Syllabi/Syllabus_2008.html
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