Food Science

This nutrition course syllabus encompasses a wide array of food groups, starting with cereals and cereal products, where students will explore the significance of grains in the diet and their various forms and uses. The syllabus also includes a thorough examination of pulses, highlighting their nutritional value and versatility in cooking. Students will gain insights into the nutritional benefits of nuts and oilseeds and their incorporation into balanced diets. The course extends to the study of milk and milk products, providing an understanding of dairy’s role in nutrition. Additionally, it covers eggs, flesh foods like poultry, fish, and meat, discussing their protein content and dietary importance. Vegetables and fruits are emphasized for their rich nutrient profiles and health benefits. The syllabus also addresses sugar, delving into its role in the diet and its potential health implications when consumed in excess. Lastly, students will explore the role of oils in cooking and nutrition, including types of oils and their recommended consumption patterns, rounding out a comprehensive study of key food groups and their relevance in a balanced diet.