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Compare Quick Facts
Medium Of Instructions | Mode Of Learning | Mode Of Delivery |
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English | Self Study | Video and Text Based |
Courses and Certificate Fees
Certificate Availability |
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no |
The Syllabus
- Unit-1 Food and food acceptance
- Unit-2 Functions of food
- Unit-3 Macronutrients and their functions
- Unit-4 Micronutrients and their functions
- Unit-6 Let us choose the right food
- Unit-7 How healthy are our meal patterns ?
- Unit-8 Let us ensure taste and nutrient retention
- Unit-9 Let us make food safe to eat
- Unit-10 Let us preserve food
- Unit-11 Selection, preparation and nutritive value of cereals and millets
- Unit-12 Selection of fats and oils and their nutritive value
- Unit-13 Selection and Preparation of and sugar and jaggery and their nutritive value
- Unit-14 Selection, preparation and nutritive value of pulses, nuts and oilseeds
- Unit-15 Selection, preparation and nutritive value of milk and milk products
- Unit-16 Selection, preparation and nutritive value of eggs and flesh foods
- Unit-17 Selection, preparation and nutritive value of vegetables
- Unit-18 Selection, preparation and nutritive value of fruits
- Unit-19 Spices, condiments and salt
- Unit-20 Selection, preparation and nutritive value of beverages
- Unit-21 Convenience foods
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