Theory and Practice

To familiarize students with the general characteristics and growth characteristics of microbes.

To develop an understanding of spoilage microorganisms and their effects on food and to get an idea about beneficial organisms.

To impart basic knowledge about the microbes present in the environment and handling of waste disposal.

Understanding of the fundamental theories and basic concepts of chemistry & Practical

Understanding of the fundamental theories and basic concepts of Thermodynamics.

Understanding of the fundamental theories and applications of the concepts of dilute solutions, Colligative properties, Electrochemistry, Ionic Equilibrium.

Practice

To impart basic knowledge about the organelles of a typical cell and to describe their functions.

To develop an idea on Circulatory and Excretory system, Digestive System, Respiratory System, Immune System

Structure & Properties of Various Food Components

Understand and remember the concept of food groups and their functions , Know about pulses and grams

Practice

Familiarize with milk and beverages./ Understand and remember the concept of meat.

Understand, remember and apply the knowledge and skills

To know the nutritional energy calculation, and energy management.

To know the different lifestyle diseases, corresponding diet, and dietary management

Understand and remember and understand the concept of the community/ nutritional assessment

To identify individuals or population groups at risk of becoming malnourished

To know the steps and methods involved in nutrition and health education.

To evaluate nutrition and health education programmes