Food classes; Carbohydrates, Fats, Protein, Vitamins
, Minerals, water
and fiber. Food nutrients energy values of foods and energy expenditure by
mammals. Methods for determining the constitution of foods. Biochemistry of
food processing, preservation and storage, Food pigments, Confectioneries -
Configuration and conformation of sugar. Food contaminants - Toxic substances
in food. Food poisoning
and intoxication- prevention and cure. Deterioration
and spoilage agents of foods, novel sources of proteins. Nutritional disorders
prevention and therapy. Nutritional status and nutritional requirements.
Recommended dietary allowances
. Assessment of nutritional status
Nutritional requirements in relation to Physiological stress, ageing,
pregnancy and athletics (Nutrition of the vulnerable groups), Diet and disease,
obesity and under nutrition, Principles of food technology formulations and
Practice of food standards.